1. Simple vanilla ice-cream
 
 
Ingredients
 
500ml milk
5 egg yolks
250ml cream
170g sugar
1 tsp vanilla extract
 
Equipment: an ice-cream maker
 
Directions
  • Whisk the yolks and sugar until pale lemon-yellow coloured.
  • Warm the milk in a saucepan over a medium heat. Add the vanilla extract. Bring the milk to a simmer, then remove from heat.
  • Add about 1 cup of hot milk to the egg mixture, whisk slowly. Then, pour the egg mixture into the saucepan with the remaining milk.
  • Place saucepan over low heat. Stir the mixture slowly, but constantly, scraping the bottom and sides of the pot. Keep cooking until the base has thickened enough to coat the back of the spatula.
  • Strain the ice cream base into a medium bowl, placed over a bigger bowl containing ice and water.
  • Fold the cream into the ice cream base.
  • Leave the ice cream base on the ice bowl, stirring occasionally, for about 20 minutes, until completely chilled. 
  • Transfer the ice cream base to the bowl of your ice cream machine. Churn until the base thickens. 
  • Transfer the thickened ice cream to a freezer container and freeze until solid, at least 4 hours.
2. Chocolate ice-cream
 
 
Ingredients
 
500ml milk
5 egg yolks
250ml cream
170g sugar
50g cocoa powder
1 tsp vanilla extract
 
Equipment: an ice-cream maker
 
Directions
  • Whisk the yolks and sugar until pale lemon-yellow coloured.
  • Warm the milk in a saucepan over medium heat. Add the vanilla extract and the cocoa powder. Bring the milk to a simmer, then remove from heat.
  • Add about 1 cup of hot milk to the egg mixture, whisk slowly. Then, pour the egg mixture into the saucepan with the remaining milk.
  • Place saucepan over low heat. Stir the mixture slowly, but constantly, scraping the bottom and sides of the pot. Keep cooking until the base has thickened enough to coat the back of the spatula.
  • Strain the ice cream base into a medium bowl, placed over a bigger bowl containing ice and water.
  • Fold the cream into the ice cream base.
  • Leave the ice cream base on the ice bowl, stirring occasionally, for about 20 minutes, until completely chilled. 
  • Transfer the ice cream base to the bowl of your ice cream machine. Churn until the base thickens. 
  • Transfer the thickened ice cream to a freezer container and freeze until solid, at least 4 hours. 
3. Strawberry ice-cream
 
 
Ingredients
 
500ml milk
5 egg yolks
250ml cream
100g sugar
150g strawberries, pureed
 
Equipment: an ice-cream maker
 
Directions
  • Whisk the yolks and sugar until pale lemon-yellow coloured.
  • Warm the milk in a saucepan over medium heat. Add the pureed strawberries. Bring the milk to a simmer, then remove from heat.
  • Add about 1 cup of hot milk to the egg mixture, whisk slowly. Then, pour the egg mixture into the saucepan with the remaining milk.
  • Place saucepan over low heat. Stir the mixture slowly, but constantly, scraping the bottom and sides of the pot. Keep cooking until the base has thickened enough to coat the back of the spatula.
  • Strain the ice cream base into a medium bowl, placed over a bigger bowl containing ice and water.
  • Fold the cream into the ice cream base.
  • Leave the ice cream base on the ice bowl, stirring occasionally, for about 20 minutes, until completely chilled. 
  • Transfer the ice cream base to the bowl of your ice cream machine. Churn until the base thickens. 
  • Transfer the thickened ice cream to a freezer container and freeze until solid, at least 4 hours. 
4. Blueberry ice-cream
 
 
Ingredients
 
500ml milk
5 egg yolks
250ml cream
100g sugar
150g blueberries, pureed
 
Equipment: an ice-cream maker
 
Directions
  • Whisk the yolks and sugar until pale lemon-yellow colored.
  • Warm the milk in a saucepan over medium heat. Add the pureed blueberries. Bring the milk to a simmer, then remove from heat.
  • Add about 1 cup of hot milk to the egg mixture, whisk slowly. Then, pour the egg mixture into the saucepan with the remaining milk.
  • Place saucepan over low heat. Stir the mixture slowly, but constantly, scraping the bottom and sides of the pot. Keep cooking until the base has thickened enough to coat the back of the spatula.
  • Strain the ice cream base into a medium bowl, placed over a bigger bowl containing ice and water.
  • Fold the cream into the ice cream base.
  • Leave the ice cream base on the ice bowl, stirring occasionally, for about 20 minutes, until completely chilled. 
  • Transfer the ice cream base to the bowl of your ice cream machine. Churn until the base thickens. 
  • Transfer the thickened ice cream to a freezer container and freeze until solid, at least 4 hours. 
5. Speculoos ice-cream
 
 
Ingredients
 
500ml milk
4 egg yolks
250ml cream
100g speculoos, crushed
50g sugar
1 tsp vanilla extract
 
Equipment: an ice-cream maker
 
Directions
  • Whisk the yolks and sugar until pale lemon-yellow coloured.
  • Warm the milk in a saucepan over medium heat. Add the vanilla extract and half the crushed speculoos. Bring the milk to a simmer, then remove from heat.
  • Add about 1 cup of hot milk to the egg mixture, whisk slowly. Then, pour the egg mixture into the saucepan with the remaining milk.
  • Place saucepan over low heat. Stir the mixture slowly, but constantly, scraping the bottom and sides of the pot. Keep cooking until the base has thickened enough to coat the back of the spatula.
  • Strain the ice cream base into a medium bowl, placed over a bigger bowl containing ice and water.
  • Fold the cream into the ice cream base.
  • Leave the ice cream base on the ice bowl, stirring occasionally, for about 20 minutes, until completely chilled. 
  • Transfer the ice cream base to the bowl of your ice cream machine. Churn until the base thickens. 
  • Transfer the thickened ice cream to a freezer container, add the rest of the crushed speculoos, stir and freeze until solid, at least 4 hours. 

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