Traditional Custard-based Ice-creams
Traditional ice-creams are made with a simple egg-custard base churned with cream to give a deliciously rich and smooth result. In this chapter, you’ll find a wide selection of flavours, from fruit and chocolate to liqueur and exotic spices.
Prune & Cognac
This is great to make for a special Christmas party or lunch. The prunes and cognac give the ice-cream a very rich, indulgent flavour that is reminiscent of Christmas pudding. Serve with Orange Thins.
Makes 1 litre/1¾ pints/4¼ cups
150 g/5 oz/scant 1 cup dried stoned (pitted) prunes
75 ml/5 tbsp cognac or brandy
100 g/4 oz/½ cup light brown sugar
4 egg yolks
100 g/4 oz/½ cup caster (superfine) sugar
100 ml/3½ fl oz/scant ½ cup milk
150 ml/¼ pint/2/3 cup single (light) cream
150 ml/¼ pint/2/3 cup double (heavy) cream
1 Soak the prunes in the cognac for at least 4 hours or preferably overnight.
2 Transfer the prunes and any remaining soaking liquid to a food processor or liquidiser, then add the brown sugar and purée.
3 Press the mixture through a sieve (strainer), using the back of a spoon, and discard the skins.
4 Place the egg yolks and sugar in a heat-resistant bowl and whisk until pale and fluffy.
5 Meanwhile, gently heat the milk in a saucepan to boiling point.
6 Gradually pour the milk over the egg mixture, whisking well between each addition.
7 Place the bowl over a saucepan of simmering water and stir the custard for about 10 minutes until it has thickened sufficiently to coat the back of a spoon. Remove from the heat and stir occasionally until cool.
8 Stir in both types of cream and the prune and cognac mixture. Chill in the fridge for 1 hour.
9 Pour the custard into the ice-cream maker and churn for about 30 minutes until thick and creamy.
10 Transfer to a freezer container and freeze for at least 4 hours until firm.
Cinnamon & Orange
This is a wonderfully rich and smooth ice-cream with an intensely sweet orange taste that’s reminiscent of Christmas. Serve it with lashings of Orange Sauce and Brandy Snaps filled with cream.
Makes 1 litre/1¾ pints/4¼ cups
4 small oranges
450 ml/¾ pint/2 cups milk
100 g/4 oz/½ cup caster (superfine) sugar
3 egg yolks
300 ml/½ pint/1¼ cups double (heavy) cream
2.5 ml/½ tsp ground cinnamon
1 Thoroughly scrub the oranges in warm soapy water, then rinse and dry them well. Using a sharp knife, remove only the coloured outer layer of the zest. Squeeze and reserve the juice.
2 Place half the zest and the milk in a saucepan. Bring to the boil, then reduce the heat and simmer for 10 minutes. Remove from the heat and leave for a minimum of 25 minutes for the flavours to infuse. Strain, discard the zest, and return the orange-infused milk to the pan.
3 Meanwhile, place the sugar and egg yolks in a heat-resistant bowl and whisk until pale and fluffy.
4 Re-heat the orange-infused milk to just below boiling point and pour, a little at a time, on to the egg and sugar mixture, whisking well between each addition.
5 Place the bowl over a saucepan of simmering water and stir the custard for about 10 minutes until it has thickened sufficiently to coat the back of a spoon. Remove from the heat and stir occasionally until cool.
6 Once the custard is cool, stir in the cream.
7 Finely chop the remaining orange zest and stir it into the custard with the orange juice and cinnamon. Chill in the fridge for 1 hour.
8 Pour the custard into the ice-cream maker and churn for about 30 minutes until thick and creamy.
9 Transfer to a freezer container and freeze for at least 4 hours until firm.
Roasted Pecan & Honey
Roasting the pecans really brings out their natural flavour and crisp texture, and when combined with the classic flavours of vanilla and honey they make a really delicious ice-cream.
Makes 750 ml/1¼ pints/3 cups
4 egg yolks
50 g/2 oz/¼ cup light brown sugar
50 g/2 oz/¼ cup dark brown muscovado sugar
300 ml/½ pint/1¼ cups milk
300 ml/½ pint/1¼ cups double (heavy) cream
50 g/2 oz/½ cup chopped pecan nuts
30 ml/2 tbsp honeycomb or clear runny honey
10 ml/2 tsp vanilla essence (extract)
1 Place the egg yolks and both types of sugar in a bowl and whisk until pale and fluffy.
2 Meanwhile, gently heat the milk in a saucepan to boiling point.
3 Gradually pour the milk over the egg mixture, whisking well between each addition.
4 Transfer the mixture to the pan and add half the cream. Heat gently for about 10 minutes, stirring continuously, until the mixture thickens sufficiently to coat the back of a spoon. Remove from the heat and stir occasionally until cool.
5 Meanwhile, dry-roast the pecans gently in a frying pan (skillet) until they just begin to brown.
6 Stir the remaining cream into the cool custard with 1 tablespoon of the honey, the vanilla essence (extract) and roasted pecans. Chill in the fridge for 1 hour.
7 Pour the custard into the ice-cream maker and churn for about 40 minutes until thick and creamy.
8 Lightly stir in the remaining honey to give a marbled effect.
9 Transfer to a freezer container and freeze for at least 4 hours until firm.
Classic Chocolate
A classic American ice-cream that’s great for children to make. You can serve it with a sprinkling of mini marshmallows and a generous helping of Hot Butterscotch Sauce.
Makes about 750 ml/1¼ pints/3 cups
4 egg yolks
100 g/4 oz/½ cup caster (superfine) sugar
300 ml/½ pint/1¼ cups milk
200 g/8 oz plain (semi-sweet) chocolate, broken into pieces
150 ml/¼ pint/2/3 cup double (heavy) cream
1 Place the egg yolks and sugar in a bowl and whisk until pale and fluffy.
2 Meanwhile, gently heat the milk in a saucepan to boiling point.
3 Gradually pour the milk over the egg mixture, whisking well between each addition.
4 Transfer the mixture to the pan and heat gently for about 10 minutes, stirring continuously, until it thickens sufficiently to coat the back of a spoon.
5 Remove from the heat and add 100 g/4 oz of the chocolate. Whisk until the chocolate has melted and the mixture is smooth, then leave to cool.
6 Once the custard is cool, stir in the cream. Chill in the fridge for 1 hour.
7 Pour the custard into the ice-cream maker and churn for about 30 minutes until thick and creamy.
8 Chop the remaining chocolate into small pieces, but not microscopic. Add the chocolate and turn for a further 2 revolutions until it is evenly distributed.
9 Transfer to a freezer container and freeze for at least 4 hours until firm.
White Chocolate Chip
A white chocolate ice-cream with a distinctive creamy flavour. As a variation, try adding plain (semi-sweet) chocolate chips. Serve in balls with Classic Chocolate ice-cream and spoonfuls of whipped cream.
Makes about 900 ml/1½ pints/3¾ cups
4 egg yolks
100 g/4 oz/½ cup caster (superfine) sugar
300 ml/½ pint/1¼ cups milk
100 g/4 oz white chocolate, chopped into small pieces
300 ml/½ pint/1¼ cups single (light) cream
5 ml/1 tsp vanilla essence (extract)
1 Place the egg yolks and sugar in a heat-resistant bowl and whisk until pale and fluffy.
2 Meanwhile, gently heat the milk in a saucepan to boiling point.
3 Gradually pour the milk over the egg mixture, whisking well between each addition.
4 Place the bowl over a pan of simmering water and heat gently for about 10 minutes, stirring continuously, until the mixture thickens enough to coat the back of a spoon.
5 Add half of the white chocolate to the hot custard. Whisk well until the chocolate has melted and the mixture is smooth.
6 Cool the custard rapidly by pouring it into a jug, placed in a bowl of iced water.
7 Once the custard is cool, stir in the cream and vanilla essence (extract).
8 Pour the custard into the ice-cream maker and churn for about 30 minutes until thick and creamy.
9 Transfer to a freezer container and stir in the remaining white chocolate. Freeze for at least 4 hours until firm.
Chocolate Mint Crackle
An irresistible combination of double chocolate and caramelised mint. Serve with Chocolate Mint Sticks and a splash of crème de menthe, while a sprig of fresh mint adds the finishing touches.
Makes about 1 litre/1¾ pints/4¼ cups
2 egg yolks
50 g/2 oz/¼ cup caster (superfine) sugar
250 ml/8 fl oz/1 cup milk
100 g/4 oz plain (semi-sweet) chocolate, broken into pieces
150 ml/¼ pint/2/3 cup double (heavy) cream
For the mint crackle:
oil, for greasing
50 g/2 oz/¼ cup granulated sugar
50 ml/2 fl oz/3¼ tbsp water
5 ml/1 tsp peppermint essence (extract)
50 g/2 oz plain (semi-sweet) chocolate, chopped
1 To make the mint crackle, lightly oil a sheet of greaseproof (waxed) paper and place on a chopping board or heatproof surface.
2 Put the sugar and water into a heavy-based saucepan and heat gently, stirring occasionally, until the sugar has dissolved. Increase the heat and boil rapidly, without stirring, for about 10 minutes until the mixture turns golden brown and has caramelised.
3 Remove from the heat and stir in the peppermint essence (extract). Pour in an even layer on to the prepared greaseproof paper and leave to set for about 2 hours.
4 Once set, place the crackle in a bowl and break up into small pieces with a pestle, then add the chopped chocolate.
5 To make the ice-cream, place the egg yolks and sugar in a bowl and whisk until pale and fluffy.
6 Meanwhile, gently heat the milk in a saucepan to boiling point.
7 Gradually pour the milk over the egg mixture, whisking well between each addition.
8 Transfer the mixture to the pan and heat gently for about 10 minutes, stirring continuously, until it thickens sufficiently to coat the back of a spoon.
9 Remove the custard from the heat and add the chocolate. Whisk until the chocolate has melted and the mixture is smooth, then leave to cool.
10 Once the custard is cool, stir in the cream and the chocolate and mint crackle pieces. Chill in the fridge for about 1 hour.
11 Pour the custard into the ice-cream maker and churn for about 30 minutes until thick and creamy.
12 Transfer to a freezer container and freeze for at least 4 hours until firm.
French Vanilla
This classic ice-cream can be served as an accompaniment to more elaborate puddings or as a dessert in its own right. The basic recipe can be adapted so that almost any flavouring can be added.
Makes about 900 ml/1½ pints/3¾ cups
4 egg yolks
100 g/4 oz/½ cup vanilla sugar
300 ml/½ pint/1¼ cups milk
300 ml/½ pint/1¼ cups double (heavy) cream
10 ml/2 tsp vanilla essence (extract)
1 Place the egg yolks and vanilla sugar in a bowl and whisk until pale and fluffy.
2 Meanwhile, gently heat the milk in a saucepan to boiling point.
3 Gradually pour the milk over the egg mixture, whisking well between each addition.
4 Transfer the mixture to the pan and heat gently for about 10 minutes, stirring continuously, until it thickens sufficiently to coat the back of a spoon.
5 Cool the custard rapidly by pouring it into a jug, placed in a bowl of iced water.
6 Once the custard is cool, stir in the cream and vanilla essence (extract).
7 Pour the custard into the ice-cream maker and churn for about 30 minutes until thick and creamy.
8 Transfer to a freezer container and freeze for at least 4 hours until firm.
Chocolate Chilli Pepper
The exotic marriage of cocoa and chilli was first used by the ancient Aztecs to make a dark, bitter drink. This unusual ice-cream combines hot chillies with the coolness of rich chocolate ice-cream.
Makes about 750 ml/1¼ pints/3 cups
225 g/8 oz plain (semi-sweet) chocolate, broken into pieces
4 egg yolks
100 g/4 oz/½ cup caster (superfine) sugar
300 ml/½ pint/1¼ cups milk
300 ml/½ pint/1¼ cups double (heavy) cream
3 large red chillies (remember the smaller the chilli, the hotter it will be), seeded and finely chopped
1 Put the chocolate into a heat-resistant bowl, placed over a saucepan of simmering water. Stir occasionally until the chocolate has melted.
2 Place the egg yolks and sugar in another heat-resistant bowl and whisk until pale and fluffy.
3 Meanwhile, gently heat the milk and cream in a pan to boiling point.
4 Gradually pour the milk and cream over the egg mixture, whisking well. Stir in the melted chocolate.
5 Place the bowl over a pan of simmering water and heat gently for about 10 minutes, stirring continuously, until the mixture thickens enough to coat the back of a spoon.
6 Cool the custard rapidly by pouring it into a jug, placed in a bowl of iced water.
7 Dry-fry the chillies in a frying pan (skillet) for 2 minutes. Add the chillies to the cool chocolate custard.
8 Pour the custard into the ice-cream maker and churn for about 30 minutes until thick and creamy.
9 Transfer to a freezer container and freeze for at least 4 hours until firm.
Amaretti Brittle
This is a delicious Italian-style ice-cream flavoured with the traditional Italian almond liqueur and shot through with crunchy almonds. Try serving it with Almond Thins.
Makes just over 1 litre/1¾ pints/4¼ cups
3 egg yolks
100 g/4 oz/½ cup caster (superfine) sugar
300 ml/½ pint/1¼ cups milk
300 ml/½ pint/1¼ cups double (heavy) cream
5 ml/1 tsp almond essence (extract)
50 g/2 oz/½ cup flaked (slivered) almonds
15 amaretti biscuits, crushed
For the nut brittle:
oil, for greasing
75 g/3 oz/¾ cup blanched almonds, roughly chopped
100 g/4 oz/½ cup caster (superfine) sugar
150 ml/¼ pint/2/3 cup water
5 ml/1 tsp almond essence (extract)
1 To make the nut brittle, lightly oil a sheet of greaseproof (waxed) paper, then place it on a large chopping board or heatproof surface.
2 Dry-roast the almonds in a frying pan (skillet) until golden brown.
3 Put the sugar and water into a heavy-based saucepan and heat gently, stirring occasionally, until the sugar has dissolved. Increase the heat and boil rapidly, without stirring, for 10 minutes until the mixture turns a golden brown and has caramelised.
4 Stir in the toasted almonds, then pour the mixture in an even layer over the prepared greaseproof paper. Leave to set for about 2 hours.
5 Place the nut brittle in a freezer bag and break into small pieces with a rolling pin. Set aside.
6 Place the egg yolks and sugar in a bowl and whisk until pale and fluffy.
7 Meanwhile, gently heat the milk in a saucepan to boiling point.
8 Gradually pour the milk over the egg mixture, whisking well between each addition.
9 Transfer the mixture to the pan and heat gently for about 10 minutes, stirring continuously, until it thickens sufficiently to coat the back of a spoon.
10 Cool the custard rapidly by pouring it into a jug, placed in a bowl of iced water.
11 Once the custard is cool, stir in the cream and almond essence (extract).
12 Pour the custard into the ice-cream maker and churn for about 30 minutes until thick and creamy. Add the flaked (slivered) almonds and turn for a further 2 revolutions until evenly distributed. Fold the almond brittle and amaretti biscuits into the ice-cream.
13 Transfer to a freezer container and freeze for at least 4 hours until firm.
Garden Mint & Choc
A refreshing ice-cream with crunchy chocolate bits and a subtle minty flavour. Try to use Moroccan mint, which has a tighter leaf and a good flavour. If you don’t have any fresh mint to hand, a few drops of mint essence (extract)will work.
Makes about 1 litre/1¾ pints/4¼ cups
4 egg yolks
100 g/4 oz/½ cup caster (superfine) sugar
300 ml/½ pint/1¼ cups milk
300 ml/½ pint/1¼ cups double (heavy) cream
75 ml/5 tbsp chopped fresh mint
75 g/3 oz plain (semi-sweet) chocolate, chopped into small pieces
1 Place the egg yolks and sugar in a bowl and whisk until pale and fluffy.
2 Meanwhile, gently heat the milk in a saucepan to boiling point.
3 Gradually pour the milk over the egg mixture, whisking well between each addition.
4 Transfer the mixture to the pan and heat gently for about 10 minutes, stirring continuously, until it thickens sufficiently to coat the back of a spoon.
5 Cool the custard rapidly by pouring it into a jug, placed in a bowl of iced water.
6 Once the custard is cool, stir in the cream.
7 Purée the mint in a food processor and add to the cool custard.
8 Pour the custard into the ice-cream maker and churn for about 30 minutes until thick and creamy. Fold in the chocolate.
9 Transfer to a freezer container and freeze for at least 4 hours until firm.
Fruity Florentine
This ice-cream is reminiscent of the famous Florentine biscuits made for the Medici of Florence during the sixteenth century. I have used a variety of mixed fruit and nuts, but you could also use glacé (candied) pineapple.
Makes about 750 ml/1¼ pints/3 cups
2 egg yolks
50 g/2 oz/¼ cup caster (superfine) sugar
250 ml/8 fl oz/1 cup milk
100 g/4 oz plain (semi-sweet) chocolate, broken into pieces
150 ml/¼ pint/2/3 cup double (heavy) cream
50 g/2 oz/1/3 cup dried mixed peel
50 g/2 oz/1/3 cup glacé (candied) cherries
50 g/2 oz/1/3 cup currants
25 g/1 oz/¼ cup chopped mixed nuts
1 Place the egg yolks and sugar in a bowl and whisk until pale and fluffy.
2 Meanwhile, gently heat the milk in a saucepan to boiling point.
3 Gradually pour the milk over the egg mixture, whisking well between each addition.
4 Transfer the mixture to the pan and heat gently for about 10 minutes, stirring continuously, until it thickens sufficiently to coat the back of a spoon.
5 Add the chocolate to the hot custard and whisk well until it has melted and is smooth.
6 Cool the custard rapidly by pouring it into a jug, placed in a bowl of iced water. Once cool, stir in the cream.
7 Pour the custard into the ice-cream maker and churn for about 30 minutes until thick and creamy. Add the mixed peel, cherries, currants and nuts and turn for a further 2 revolutions until evenly distributed.
8 Transfer to a freezer container and freeze for at least 4 hours until firm.
Banoffee
The unusual combination of banana and toffee makes this ice-cream a real favourite with children. To serve, arrange a banana, halved lengthways, in a long, boat-shaped dish. Top with balls of ice-cream and decorate with nuts.
Makes just over 1 litre/1¾ pints/4¼ cups
250 g/9 oz/1 small can of condensed milk
3 large ripe bananas, halved
45 ml/3 tbsp milk
Juice of ½ lemon
300 ml/½ pint/1¼ cups double (heavy) cream
For the sauce:
50 g/2 oz/¼ cup butter
100 g/4 oz/½ cup light brown sugar
45 ml/3 tbsp golden (light corn) syrup
1 Place the can of condensed milk in a saucepan and three-quarters fill it with water.
2 Bring the water to the boil. Reduce the heat, cover, and simmer for 20 minutes. Remove from the heat and leave the can to cool. Remove the can from the pan, then chill in the fridge overnight.
3 The next day make the sauce. Put the butter, sugar and syrup into a heavy-based pan and heat gently, stirring frequently, until the sugar has dissolved. Increase the heat and boil rapidly, without stirring, for 5–10 minutes until the sauce is a golden caramel colour. Leave to cool.
4 Purée the bananas, milk and lemon juice in a food processor or liquidiser until smooth. Fold the mixture into the cool toffee sauce.
5 In a large bowl, pour in the condensed milk and cream then whisk lightly until they have increased in volume. Stir in the banoffee sauce. Chill in the fridge for 1 hour.
6 Pour the custard into the ice-cream maker and churn for about 30 minutes until thick and creamy.
7 Transfer to a freezer container and freeze for at least 4 hours until firm.
Clotted Cream
This is an indulgent variation on French Vanilla ice-cream but uses Devonshire milk and clotted cream for that distinctive Cornish taste. Serve in scoops with freshly baked scones, stuffed with clotted cream and jam.
Makes about 900 ml/1½ pints/3¾ cups
4 egg yolks
100 g/4 oz/½ cup vanilla sugar
300 ml/½ pint/1¼ cups full-fat milk, preferably Devonshire
300 ml/½ pint/1¼ cups thick clotted cream or whipping cream
10 ml/2 tsp vanilla essence (extract)
1 Place the egg yolks and vanilla sugar in a heat-resistant bowl and whisk until pale and fluffy.
2 Meanwhile, gently heat the milk in a saucepan to boiling point.
3 Gradually pour the milk over the egg mixture, whisking well between each addition.
4 Place the bowl over a pan of simmering water and heat gently for about 10 minutes, stirring continuously, until the mixture thickens enough to coat the back of a spoon.
5 Cool the custard rapidly by pouring it into a jug, placed in a bowl of iced water.
6 Lightly whisk the cream until it forms soft peaks and fold into the cool custard with the vanilla essence (extract).
7 Pour the custard into the ice-cream maker and churn for just 10 minutes until thick and creamy – if you over-churn this ice-cream there is a chance that it can become too buttery.
8 Transfer to a freezer container and freeze for at least 4 hours until firm.
Lemon Curd
Here, the ice-cream is made by infusing lemon zest with boiled milk to intensify the lemony flavour without making it too sour. Serve in balls with Lemon Sorbet topped with Lemon and Lime Sauce.
Makes just over 1 litre/1¾ pints/4¼ cups
3 large lemons
300 ml/½ pint/1¼ cups milk
100 g/4 oz/½ cup caster (superfine) sugar
3 egg yolks
150 ml/¼ pint/2/3 cup single (light) cream
150 ml/¼ pint/2/3 cup double (heavy) cream
1 Thoroughly scrub the lemons in warm soapy water, then rinse and dry them well. Using a sharp knife, remove only the coloured outer layer of the lemon zest. Squeeze the juice and set aside.
2 Place two-thirds of the zest and milk in a saucepan. Bring to the boil, then reduce the heat and simmer for 10 minutes.
3 Remove from the heat and leave for at least 25 minutes for the flavours to infuse. Strain, discard the zest, and return the lemon zest-infused milk to the pan.
4 Meanwhile, put the sugar and egg yolks in a heat-resistant bowl and whisk until pale and fluffy.
5 Re-heat the lemon-zest infusion to just below boiling point and pour, a little at a time, on to the egg mixture, whisking well between each addition.
6 Place the bowl over a pan of simmering water and heat gently for about 10 minutes, stirring continuously, until the mixture thickens sufficiently to coat the back of a spoon. Leave to cool.
7 Once the custard is cool, stir in both types of cream.
8 Finely chop the remaining lemon zest and stir it into the custard with the juice. Chill in the fridge for 1 hour.
9 Pour the custard into the ice-cream maker and churn for about 30 minutes until thick and creamy.
10 Transfer to a freezer container and freeze for at least 4 hours until firm.
Peanut Crunch
I’ve used toasted peanuts for this crunchy ice-cream. However, you could also try hazelnuts or almonds. Serve in balls with Amaretti Brittle, or placed in Caramelised Baskets.
Makes 1 litre/1¾ pints/4¼ cups
100 g/4 oz/1 cup skinned peanuts
100 g/4 oz/½ cup granulated sugar
4 egg yolks
300 ml/½ pint/1¼ cups milk
300 ml/½ pint/1¼ cups double (heavy) cream
1 Preheat the grill to medium. Spread the peanuts on to a baking (cookie) sheet and grill for about 3 minutes, turning occasionally. Check them periodically as they can burn very quickly.
2 Leave the nuts to cool slightly, then finely chop in a nut mill with 25 g/1 oz of the sugar.
3 Place the egg yolks and the remaining sugar in a heat-resistant bowl and whisk until pale and fluffy.
4 Meanwhile, gently heat the milk in a saucepan to boiling point.
5 Gradually pour the milk over the egg mixture, whisking well between each addition.
6 Place the bowl over a pan of simmering water and heat gently for about 10 minutes, stirring continuously, until the mixture thickens enough to coat the back of a spoon.
7 Cool the custard rapidly by pouring it into a jug, placed in a bowl of iced water.
8 Once the custard is cool, stir in the cream and the ground peanuts.
9 Pour the custard into the ice-cream maker and churn for about 30 minutes until thick and creamy.
10 Transfer to a freezer container and freeze for at least 4 hours until firm.
Sticky Lemon Meringue
Small pieces of meringue are folded into this refreshing lemony ice-cream to give an innovative twist on the classic lemon meringue pie. The pieces of meringue remain crunchy on the outside with a delicious sticky centre.
Makes just over 1 litre/1¾ pints/4¼ cups
4 egg yolks
100 g/4 oz/½ cup caster (superfine) sugar
300 ml/½ pint/1¼ cups milk
300 ml/½ pint/1¼ cups double (heavy) cream
2 lemons
For the meringue:
2 egg whites
100 g/4 oz/½ cup caster (superfine) sugar
1 Preheat the oven to 120°C/250°F/gas ½/fan oven 100°C. Line a baking (cookie) sheet with greaseproof (waxed) paper.
2 Whisk the egg whites in a large, grease-free bowl until they form soft peaks. Sprinkle half of the sugar into the egg whites and whisk until they form stiff peaks, then carefully fold in the remaining sugar with a metal spoon.
3 Spread the mixture over the prepared baking sheet and bake in the centre of the oven for about 2½ hours until crisp and golden. Leave to cool, then break into small pieces and store in an airtight container until required.
4 Place the egg yolks and sugar in a bowl and whisk until pale and fluffy.
5 Meanwhile, gently heat the milk in a saucepan to boiling point.
6 Gradually pour the milk over the egg mixture, whisking well between each addition.
7 Transfer the mixture to the pan and heat gently for about 10 minutes, stirring continuously, until it thickens sufficiently to coat the back of a spoon.
8 Cool the custard rapidly by pouring it into a jug, placed in a bowl of iced water.
9 Once the custard is cool, stir in the cream.
10 Thoroughly scrub the lemons in warm soapy water, then rinse and dry them well. Using a sharp knife, remove only the coloured outer layer of the zest, then finely chop. Squeeze the juice.
11 Stir the lemon zest and juice into the custard, a little at a time, whisking between each addition.
12 Pour the custard into the ice-cream maker and churn for about 30 minutes until thick and creamy. Fold in the meringue pieces.
13 Transfer to a freezer container and freeze for about 4 hours until firm.
Chocolate Fudge Ripple
An indulgent combination of coffee ice-cream with chocolate fudge ripple. For an extra-special treat, add 1 teaspoon of Kahlua just before churning. Serve with Hot Chocolate Sauce and toasted nuts.
Makes about 600 ml/1 pint/2½ cups
2 egg yolks
50 g/2 oz/¼ cup caster (superfine) sugar
250 ml/8 fl oz/1 cup milk
15 ml/1 tbsp instant coffee
150 ml/¼ pint/2/3 cup double (heavy) cream
75 g/3 oz chocolate fudge, cut into small pieces
1 Place the egg yolks and sugar in a bowl and whisk until pale and fluffy.
2 Meanwhile, gently heat the milk in a saucepan to boiling point.
3 Gradually pour the milk over the egg mixture, whisking well between each addition.
4 Transfer the mixture to the pan and heat gently for about 10 minutes, stirring continuously, until it thickens sufficiently to coat the back of a spoon.
5 Cool the custard rapidly by pouring it into a jug, placed in a bowl of iced water.
6 Dissolve the coffee in a little hot water and add to the custard with the cream; stir well to combine.
7 Put the chocolate fudge into a small heavy-based pan, then heat gently until it melts. Remove from the heat and leave to cool.
8 Meanwhile, pour the custard into the ice-cream maker and churn for about 30 minutes until thick and creamy.
9 Transfer to a freezer container, then lightly fold in the fudge sauce to create a ripple effect. Freeze for at least 4 hours until firm.
Coffee & Rum Ripple
A smooth ice-cream that combines the rich flavours of coffee, rum and chocolate. Serve in tall sundae glasses with Hot Chocolate Sauce and toasted hazelnuts.
Makes about 600 ml/1 pint/2½ cups
75 g/3 oz plain (semi-sweet) chocolate, broken into small pieces
30 ml/2 tbsp rum
2 egg yolks
50 g/2 oz/¼ cup caster (superfine) sugar
250 ml/8 fl oz/1 cup milk
5 ml/1 tsp instant coffee
150 ml/¼ pint/2/3 cup double (heavy) cream
1 Place the chocolate in a heavy-based saucepan. Heat gently until the chocolate melts, then stir in the rum. Remove from the heat and leave to cool.
2 Place the egg yolks and sugar in a heat-resistant bowl and whisk until pale and fluffy.
3 Meanwhile, gently heat the milk in a saucepan to boiling point.
4 Gradually pour the milk over the egg mixture, whisking well between each addition.
5 Place the bowl over a pan of simmering water and heat gently for about 10 minutes, stirring continuously, until the mixture thickens enough to coat the back of a spoon.
6 Cool the custard rapidly by pouring it into a jug, placed in a bowl of iced water.
7 Dissolve the coffee in a little water and add to the cream, then stir the mixture into the cool custard.
8 Pour the custard into the ice-cream maker and churn for about 30 minutes until thick and creamy. Loosely fold in the chocolate and rum sauce to give a rippled effect.
9 Transfer to a freezer container and freeze for at least 4 hours until firm.
Caramelised Bread & Nut
This ice-cream tastes far more appetising than it sounds. The combination of crunchy breadcrumbs coated in caramelised sugar is absolutely delicious, while the roasted hazelnuts add an extra crunch.
Makes about 1 litre/1¾ pints/4¼ cups
butter, for greasing
75 g/3 oz/1½ cups fresh wholemeal (whole-wheat) breadcrumbs
50 g/2 oz/¼ cup demerara sugar
25 g/1 oz/¼ cup chopped hazelnuts
4 egg yolks
75 g/3 oz/1/3 cup vanilla sugar
300 ml/½ pint/1¼ cups milk
150 ml/¼ pint/2/3 cup single (light) cream
150 ml/¼ pint/2/3 cup double (heavy) cream
5 ml/1 tsp vanilla essence (extract)
1 Preheat the oven to 180°C/350°F/gas 4/fan oven 160°C. Lightly grease a baking (cookie) sheet.
2 In a bowl, mix together the breadcrumbs, sugar and nuts, then spread them out on to the prepared baking sheet. Bake for about 15–20 minutes, turning frequently, until golden brown – watch them carefully as they can burn very easily. Leave to cool.
3 Break up any large lumps with a fork and put the breadcrumb mixture into an airtight container, where it can be stored for several weeks before use.
4 Place the egg yolks and sugar in a bowl and whisk until pale and fluffy.
5 Meanwhile, gently heat the milk in a saucepan to boiling point.
6 Gradually pour the milk over the egg mixture, whisking well between each addition.
7 Transfer the mixture to the pan and heat gently for about 10 minutes, stirring continuously, until it thickens sufficiently to coat the back of a spoon.
8 Cool the custard rapidly by pouring it into a jug, placed in a bowl of iced water.
9 Once the custard is cool, stir in both types of cream and the vanilla essence (extract).
10 Pour the custard into the ice-cream maker and churn for about 30 minutes until thick and creamy. When almost ready, add the crumb mixture and continue to churn until well combined.
11 Transfer to a freezer container and freeze for at least 4 hours until firm.
Praline Nut Cluster
Praline is a mixture of crushed caramel and chopped hazelnuts, but you can add other types of nuts, if preferred. Roasting the nuts beforehand enhances their flavour. You can make extra and use as a special crunchy topping.
Makes 1 litre/1¾ pints/4¼ cups
4 egg yolks
100 g/4 oz/½ cup vanilla sugar
300 ml/½ pint/1¼ cups milk
225 g/8 oz plain chocolate, broken into small pieces
300 ml/½ pint/1¼ cups single (light) cream
For the praline:
oil, for greasing
75 g/3 oz/¾ cup skinned hazelnuts, roughly chopped
150 g/5 oz/2/3 cup granulated sugar
150 ml/¼ pint/2/3 cup water
1 To make the praline, lightly oil a sheet of greaseproof (waxed) paper and place on a chopping board or heatproof surface.
2 Dry-fry the hazelnuts in a frying pan (skillet), turning constantly, until golden. Watch them carefully as they can easily burn.
3 Put the sugar and water into a heavy-based saucepan and heat gently, stirring occasionally, until the sugar has dissolved. Increase the heat and boil rapidly, without stirring, for about 10 minutes until the mixture turns a golden brown and has caramelised.
4 Remove from the heat and stir in the hazelnuts. Pour on to the prepared greaseproof paper and leave to set for about 2 hours.
5 Once set, place the mixture in a bowl and break up into coarse pieces using a pestle.
6 Place the egg yolks and sugar in a bowl and whisk until pale and fluffy.
7 Meanwhile, gently heat the milk in a saucepan to boiling point.
8 Gradually pour the milk over the egg mixture, whisking well between each addition. Whisk in the chocolate.
9 Transfer the mixture to the pan and heat gently for about 10 minutes, stirring continuously, until it thickens sufficiently to coat the back of a spoon.
10 Cool the custard rapidly by pouring it into a jug, placed in a bowl of iced water.
11 Once the custard is cool, stir in the cream.
12 Pour the custard into the ice-cream maker and churn for about 30 minutes until thick and creamy. When almost ready, add the praline and continue to churn until well combined.
13 Transfer to a freezer container and freeze for at least 4 hours until firm.
Blackberry & Apple
This is a delicious dessert that combines sweet blackberries and apples with crunchy caramelised oats. Serve with piped whipped cream and Shortbread Wedges.
Makes about 1 litre/1¾ pints/4¼ cups
2 egg yolks
75g/3 oz/1/3 cup caster (superfine) sugar
250 ml/8 fl oz/1 cup milk
150 ml/¼ pint/2/3 cup double (heavy) cream
3 eating (dessert) apples such as Cox’s, peeled, cored and cut into bite-sized pieces
250 g/ 9 oz/1 small can of blackberries, drained
For the caramelised oats:
100 g/4 oz/1 cup rolled oats
150 g/5 oz/2/3 cup demerara sugar
1 Preheat the oven to 180°C/350°F/gas 4/ fan oven 160°C. Line a baking (cookie) sheet with greaseproof (waxed) paper.
2 In a bowl, mix the oats and demerara sugar together, then spread them over the prepared baking sheet. Bake for about 15 minutes, turning frequently, until golden brown all over.
3 Place the egg yolks and 50 g/2 oz/¼ cup of the sugar in a bowl and whisk until pale and fluffy.
4 Meanwhile, gently heat the milk in a saucepan to boiling point.
5 Gradually pour the milk over the egg mixture, whisking well between each addition.
6 Transfer the mixture to the pan and heat gently for about 10 minutes, stirring continuously, until it thickens sufficiently to coat the back of a spoon.
7 Cool the custard rapidly by pouring it into a jug, placed in a bowl of iced water.
8 Once the custard is cool, stir in the cream.
9 Put the apples in a pan with the remaining sugar and cook gently for 6–8 minutes until tender. Stir in the blackberries and cook for a further 5 minutes until glossy. Leave to cool.
10 Pour the custard into the ice-cream maker and churn for about 30 minutes until thick and creamy.
11 Transfer to a freezer container and stir in the caramelised oats, then lightly fold in the apple and blackberry mixture to give a marbled effect. Freeze for at least 4 hours until firm.
Toffee Fudge Ripple
The rich toffee-fudge sauce should remain slightly stiff when frozen to add contrast to the smooth ice-cream. Serve it in tall sundae glasses with Peanut Crunch ice-cream, topped with Toffee Sauce.
Makes about 1 litre/1¾ pints/4¼ cups
4 egg yolks
100 g/4 oz/½ cup vanilla sugar
300 ml/½ pint/1¼ cups milk
300 ml/½ pint/1¼ cups single (light) cream
5 ml/1 tsp vanilla essence (extract)
For the toffee-fudge sauce:
75 g/3 oz/1/3 cup granulated sugar
75 ml/5 tbsp water
30 g/1½ oz butter
15 ml/1 tbsp golden (light corn) syrup
75 g/3 oz vanilla fudge
1 To make the toffee-fudge sauce, put the sugar and water into a heavy-based saucepan and heat gently, stirring occasionally, until the sugar has dissolved. Increase the heat and boil rapidly, without stirring, for about 10 minutes until it turns golden brown and has caramelised.
2 Leave the mixture to cool slightly before whisking in the butter, syrup and vanilla fudge. Set aside to cool.
3 Place the egg yolks and sugar in a heat-resistant bowl and whisk until pale and fluffy.
4 Meanwhile, gently heat the milk in a saucepan to boiling point.
5 Gradually pour the milk over the egg mixture, whisking well between each addition.
6 Place the bowl over a pan of simmering water and heat gently for about 10 minutes, stirring continuously, until the mixture thickens enough to coat the back of a spoon.
7 Cool the custard rapidly by pouring it into a jug, placed in a bowl of iced water.
8 Once the custard is cool, stir in the cream and vanilla essence (extract).
9 Pour the custard into the ice-cream maker and churn for about 30 minutes until thick and creamy.
10 Transfer to a freezer container and lightly fold in the toffee-fudge sauce until you have a marbled effect. Freeze for at least 4 hours until firm.
Quick Tootie Fruitie
This is a great family favourite that will certainly get you into the Christmas spirit. The children will love it too – just remember to omit the brandy! Serve with Orange Thins and Orange Sauce.
Makes 900 ml/1½ pints/3¾ cups
75 g/3 oz/½ cup currants
45 ml/3 tbsp brandy
4 egg yolks
100 g/4 oz/½ cup vanilla sugar
300 ml/½ pint/1¼ cups milk
150 ml/¼ pint/2/3 cup single (light) cream
150 ml/¼ pint/2/3 cup double (heavy) cream
5 ml/1 tsp vanilla essence (extract)
75 g/3 oz/scant ½ cup glacé (candied) cherries, quartered
50 g/2 oz/1/3 cup mixed candied peel
25 g/1 oz candied angelica, cut into diamonds
1 Soak the currants in the brandy for at least 4 hours or preferably overnight.
2 Place the egg yolks and sugar in a heat-resistant bowl and whisk until pale and fluffy.
3 Meanwhile, gently heat the milk in a saucepan to boiling point.
4 Gradually pour the milk over the egg mixture, whisking well between each addition.
5 Place the bowl over a pan of simmering water and heat gently for about 10 minutes, stirring continuously, until the mixture thickens enough to coat the back of a spoon.
6 Cool the custard rapidly by pouring it into a jug, placed in a bowl of iced water.
7 Once the custard is cool, stir in both types of cream and the vanilla essence (extract).
8 Pour the custard into the ice-cream maker and churn for about 30 minutes until thick and creamy. Add the cherries, candied peel, angelica and the brandy-soaked currants and turn for a further 2 revolutions until evenly distributed.
9 Transfer to a freezer container and freeze for at least 4 hours until firm.
Butterscotch Fudge
I’ve made my own fudge for this ice-cream. The recipe is quite simple and can be easily adapted to include other flavourings, such as rum and chocolate. Once firm, cut the fudge into small pieces and add to the soft ice-cream.
Makes about 350 ml/12 fl oz/11/3 cups
50 g/2 oz/¼ cup soft brown sugar
2 egg yolks
250 ml/8 fl oz/1 cup milk
300 ml/½ pint/1¼ cups heavy (double) cream
5 ml/1 tsp vanilla essence (extract)
For the fudge:
100 ml/3½ fl oz/scant ½ cup evaporated milk
50 ml/2 fl oz/¼ cup single (light) cream
75 g/3 oz/scant ½ cup butter
225 g/8 oz/1 cup granulated sugar
5 ml/1 tsp vanilla essence (extract)
1 To make the fudge, line a shallow 13cm/5in tin with greaseproof (waxed) paper.
2 Put the evaporated milk, cream, butter and sugar into a heavy-based saucepan and heat gently, stirring occasionally, until the sugar has dissolved.
3 Increase the heat and boil the mixture for 20–30 minutes until it reaches 116°C/240°F or forms a soft ball when dropped into cold water. Remove from the heat and leave to settle for a few minutes.
4 Stir in the vanilla essence (extract), then beat the mixture against the sides of the pan until it becomes quite granular.
5 Pour the mixture quickly into the prepared tin, smooth the top, and leave to set. When firm, cut into small bite-sized pieces.
6 Place the egg yolks and sugar in a heat-resistant bowl and whisk until pale and fluffy.
7 Meanwhile, gently heat the milk in a saucepan to boiling point.
8 Gradually pour the milk over the egg mixture, whisking well between each addition.
9 Place the bowl over a pan of simmering water and heat gently for about 10 minutes, stirring continuously, until the mixture thickens enough to coat the back of a spoon.
10 Cool the custard rapidly by pouring it into a jug, placed in a bowl of iced water. Once the custard is cool, stir in the cream and vanilla essence (extract).
11 Pour the custard into the ice-cream maker and churn for about 30 minutes until thick and creamy. When almost ready, stir in the fudge pieces.
12 Transfer to a freezer container and freeze for at least 4 hours until firm.
Christmas Pudding
This is a great variation on the traditional Christmas pudding and can be made using either a chocolate or vanilla ice-cream base. For an impressive, luxurious dessert, bake the ice-cream in meringue and serve immediately.
Makes about 900 ml/1½ pints/3¾ cups
50 g/2 oz/1/3 cup glacé (candied) cherries
50 g/2 oz/1/3 cup mixed candied peel
100 g/4 oz/2/3 cup mixed fruit such as sultanas (golden raisins), raisins and currants
5 ml/1 tsp ground mixed spice
15 ml/1 tbsp Kahlua liqueur
2 egg yolks
50 g/2 oz/¼ cup light brown sugar
250 ml/8 fl oz/1 cup milk
150 ml/¼ pint/2/3 cup double (heavy) cream
50 g/2 oz/½ cup chopped almonds
To serve:
1 egg white
2 tbsp caster (superfine) sugar
1 Mix the cherries, candied peel, mixed fruit, spices and liqueur together in a bowl and leave to soak overnight.
2 Place the egg yolks and sugar in a bowl and whisk until pale and fluffy.
3 Meanwhile, gently heat the milk in a saucepan to boiling point.
4 Gradually pour the milk over the egg mixture, whisking well between each addition.
5 Transfer the mixture to the pan and heat gently for about 10 minutes, stirring continuously, until it thickens sufficiently to coat the back of a spoon.
6 Cool the custard rapidly by pouring it into a jug, placed in a bowl of iced water.
7 Once the custard is cool, stir in the cream and almonds.
8 Pour the custard into the ice-cream maker and churn for about 30 minutes until thick and creamy. Add the fruit, spices and liqueur, then turn for a further 2 revolutions until evenly distributed.
9 Transfer to 6 3 120 ml/4 fl oz/½ cup pudding-shaped moulds and freeze for about 2 hours until firm.
10 To serve, preheat the oven to 200°C/400°F/gas 6/fan oven 180°C. Put the egg white in a grease-free bowl and whisk until it forms soft peaks. Add half of the sugar and whisk until the egg forms stiff peaks, then fold in the remaining sugar using a metal spoon.
11 Remove the ice-creams from the freezer and hold the outside of each mould under hot running water for about 1 minute or until the ice-cream is released from the mould.
12 Place the ice-creams on a baking (cookie) sheet. Cover each one with a generous amount of meringue, then bake for 3 minutes until just set and browned. Serve immediately.
Spiced Mulled Wine
This fragrant ice-cream is a must to serve to your guests over Christmas and the New Year. Serve in wine glasses topped with a splash of warmed brandy and a spoonful of cream.
Makes about 750 ml/1¼ pints/3 cups
1 lemon
1 orange
150 ml/¼ pint/2/3 cup red wine
50 ml/2 fl oz/¼ cup ruby port
2.5 cm/1 in piece of cinnamon stick
3 cloves
A little grated nutmeg
2 egg yolks
50 g/2 oz/¼ cup light brown sugar
250 ml/8 fl oz/1 cup milk
150 ml/¼ pint/2/3 cup double (heavy) cream
50 g/2 oz fresh cranberries
1 Thoroughly scrub the citrus fruits in warm soapy water, then rinse and dry them well. Using a sharp knife, remove only the coloured outer layer of the zest. Squeeze the juice.
2 Put the citrus zest and juice into a bowl with the red wine, port, cinnamon stick, cloves and nutmeg, then leave overnight for the flavours to infuse.
3 Place the egg yolks and sugar in a bowl and whisk until pale and fluffy.
4 Meanwhile, gently heat the milk in a saucepan to boiling point.
5 Gradually pour the milk over the egg mixture, whisking well between each addition.
6 Transfer the mixture to the pan and heat gently for about 10 minutes, stirring continuously, until it thickens sufficiently to coat the back of a spoon.
7 Cool the custard rapidly by pouring it into a jug, placed in a bowl of iced water.
8 Once the custard is cool, stir in the cream.
9 Pour the custard into the ice-cream maker and churn for about 30 minutes until thick and creamy. Strain the wine-infusion into the mixture and discard the solids, then turn for a further 2 revolutions before folding in the cranberries.
10 Transfer to a freezer container and freeze for at least 4 hours until firm.
Mocha Truffle
A luxurious ice-cream with an underlying chocolate-coffee flavour, which is punctuated with pieces of chocolate truffle. Serve in balls with White Chocolate Chip ice-cream and Coffee and Rum Ripple.
Makes about 600 ml/1 pint/2½ cups
2 egg yolks
50 g/2 oz/¼ cup light brown sugar
250 ml/8 fl oz/1 cup milk
75g/3 oz plain (semi-sweet) chocolate, broken into pieces
5 ml/1 tsp instant coffee
150 ml/¼ pint/2/3 cup double (heavy) cream
For the truffles:
100 g/4 oz plain (semi-sweet) chocolate, broken into small pieces
45ml/3 tbsp double (heavy) cream
65 g/2½ oz/scant ½ cup icing (confectioners’) sugar
15 ml/1 tbsp brandy
1 To make the truffles, put the chocolate and cream in a small saucepan and heat gently, stirring occasionally, until the chocolate has melted.
2 Remove from the heat and beat in the icing sugar and liqueur until well combined. Leave to cool, then chill in the fridge for 1 hour.
3 Shape the mixture into small balls. Set aside to firm up, then cut into bite-sized pieces. Set aside.
4 Place the egg yolks and sugar in a heat-resistant bowl and whisk until pale and fluffy.
5 Meanwhile, gently heat the milk in a saucepan to boiling point.
6 Gradually pour the milk over the egg mixture, whisking well between each addition. Whisk in the chocolate until thoroughly combined.
7 Place the bowl over a saucepan of simmering water and heat gently for about 10 minutes, stirring continuously, until the mixture thickens sufficiently to coat the back of a spoon.
8 Cool the custard rapidly by pouring it into a jug, placed in a bowl of iced water.
9 Dissolve the coffee in a little hot water and add to the cool custard with the cream.
10 Pour the custard into the ice-cream maker and churn for about 30 minutes until thick and creamy. Add the truffle pieces and turn for a further 2 revolutions until evenly distributed.
11 Transfer to a freezer container and freeze for at least 4 hours until firm.
Banana & Chocolate
Bananas and chocolate are a perfect combination. For this ice-cream use almost black bananas as their flavour intensifies the riper they are. Serve in tall glasses with a scoop of French Vanilla ice-cream.
Makes about 600 ml/1 pint/2½ cups
3 very ripe bananas, halved
30 ml/2 tbsp milk
2 egg yolks
50 g/2 oz/¼ cup caster (superfine) sugar
250 ml/8 fl oz/1 cup evaporated milk
100 g/4 oz plain (semi-sweet) chocolate, broken into small pieces
150 ml/¼ pint/2/3 cup double (heavy) cream
50 g/2 oz plain (semi-sweet) chocolate, coarsely grated
1 Purée the bananas and milk in a food processor or liquidiser until smooth.
2 Place the egg yolks and sugar in a bowl and whisk until pale and fluffy.
3 Meanwhile, gently heat the evaporated milk in a saucepan until boiling point.
4 Gradually pour the milk over the egg mixture, whisking well between each addition. Whisk in the pieces of chocolate until thoroughly combined.
5 Transfer the mixture to the pan and heat gently for about 10 minutes, stirring continuously, until it thickens sufficiently to coat the back of a spoon.
6 Cool the custard rapidly by pouring it into a jug, placed in a bowl of iced water.
7 Once the custard is cool, stir in the cream and fold in the banana purée.
8 Pour the custard into the ice-cream maker and churn for about 30 minutes until thick and creamy.
9 Transfer to a freezer container and lightly fold in the grated chocolate. Freeze for least 4 hours until firm.