5 Easy and Unusual Ice Cream Recipes! by Alice
Today marks the release of a brand new edition of Abby Clements’ wonderful escapist adventure, The Heavenly Italian Ice Cream Shop. This delicious novel tells the story of Anna and her partner Matteo as they escape to Italy to open an ice cream shop in Sorrento and it’s got us thinking about our favourite ice cream recipes… and how, with so many flavours to choose from, we no longer need settle for vanilla!
We’ve gathered up 5 delicious DIY ice cream recipes that are easy to make with or without an ice cream maker. Personally, I can’t think of a better way to spend a warm summer’s day than stretching out with a new book and slurping on one of these beautiful – if rather unusual – ice cream flavours…
1. Avocado and Chocolate Chip
Everyone loves avocados! If we can sip lattes out of an avocado skin, why on earth wouldn’t we try it in an ice cream? And if it’s green, that means it’s healthy, right…?
450ml heavy whipping cream
1 can sweetened condensed milk
1 ripe avocado
1 cup miniature chocolate chips
1. In a mixing bowl, beat the whipping cream until stiff peaks form. Smash the avocado and then stir it into the condensed milk. Fold the whipped cream in.
2. Gently stir the chocolate chips into the mixture. Spoon into a freezer safe container and freeze until solid or overnight.
2. Raspberry and Basil
This is the perfect summery flavour to have with a glass of Pimms on a hot day and it is so easy to make!
175g caster sugar
handful of basil
juice of 1/2 oranges
lemon juice, to taste
300 ml double cream
1. Push the raspberries through a sieve over a large bowl. Stir the sugar, basil and orange juice into the resulting puree and leave it to stand for 30 minutes at room temperature, stirring occasionally to dissolve the sugar.
2. Add 1-2 tablespoons of lemon juice to taste.
3. Whip the cream lightly until slightly thickened and then fold in the raspberry mixture. Churn in an ice-cream maker, if you have one. If you don’t, pour the mixture into a freezer container and leave in the freezer until the sides begin to solidify. Remove the ice cream from the freezer and stir to break up any ice crystals. Return to the freezer and repeat the process once more, but this time leave the ice-cream until almost frozen solid, then either process quickly or scrape into a bowl and beat vigorously to break up the larger ice crystals.
4. Return to the freezer and leave to freeze fully. Transfer from the freezer to the fridge 30-45 minutes before serving, to soften.
3. Tea and Biscuits
We Brits just can’t get enough of our tea, even on the hottest days of the year. So tea and biscuits flavoured ice cream can only be a winner this summer.
For the ice cream:
300ml double cream
3 Earl Grey tea bags
500g pot fresh custard
For the biscuits:
150g golden caster sugar
6 digestive biscuits, crushed into crumbs
1. Bring half the cream to the boil in a small saucepan with the teabags and leave to infuse, gently pressing the teabags against the side of the pan to release all the flavour and turn the cream a milky tea colour. Leave to cool completely then give the teabags a final squeeze before removing them. Pour the cream into a bowl with the custard and mix together.
2. Lightly whisk the remaining cream and fold through the custard mixture. If you have an ice cream machine, use it, or freeze the mixture, whisking well every couple of hours until completely frozen.
3. For the biscuits, heat a frying pan until very hot, scatter over the sugar and cook to golden caramel. Scatter over and stir in the biscuit crumbs. Immediately tip onto a tray lined with baking parchment and leave to harden. Break into small pieces and tip into a food processor, then blitz until the texture of rough crumbs again.
4. Sour-cream and vodka
This has been described as the ‘grown-up version’ of vanilla ice cream and we are all for it!
115g caster sugar
3 egg yolks
½ tsp vanilla extract
450ml sour cream
1 tbsp lemon juice
4 tbsp vodka
1. Heat the milk with half of the sugar, stirring from time to time to help the sugar dissolve. With an electric beater, whisk the rest of the sugar with the egg yolks until the mixture is creamy white and foamy.
2. Have a bowl ready sitting in some cold water. Bring the milk to scalding point again, then add the vanilla and pour the milk onto the egg yolks while whisking all the time.
3. Put this into a heavy-bottomed saucepan, or in a bowl set over a pan of simmering water (the latter takes longer but is safer) and heat the mixture over a gentle heat, stirring all the time.
4. The mixture must not overheat or the eggs will scramble. If you run your finger through the mixture on the back of a spoon and it leaves a path, your custard is ready. Immediately pour it into the prepared bowl and leave to cool.
5. When the custard is completely cold, stir in the sour cream, lemon juice and vodka and either churn in an ice-cream machine, or put into the freezer, beating it with an electric beater (or scrape it all out and whizz it in a food processor) three times during the freezing process.
5. Candied Bacon
To paraphrase Ted Mosby from How I Met Your Mother, eating bacon is like looking into the face of God. And, if like me, you love a combination of salty and sweet and if, like me, you always order bacon with your scotch pancakes, you will love this easy recipe.
10 slices of bacon
1 can sweetened condensed milk
1/2 teaspoon maple extract
1/2 cup toffee bits
450g whipped cream
1. Cook the bacon until crisp but not burnt. Drain and cool on paper towels. Crumble.
2. Place the sweetened condensed milk in a large bowl. Stir in the maple extract and toffee bits. Fold in the whipped cream and the crumbled bacon.
3. Place ice cream mixture in an airtight container. Freeze for at least 4 hours or overnight.
So there you have it! Five easy to make ice cream recipes that will both confuse and delight your taste buds. If you know of any weird and wonderful ice cream recipes, please do tweet them to us with the hashtag #HeavenlyIceCreamShop. We’d love to hear them!
Now – get making!