Buttermilk Ice Cream
Red Velvet Ice Cream
Grasshopper Pie Ice Cream
Pumpkin Ice Cream
Earl Grey Tea and Chocolate Ice Cream
South Carolina Fig Ice Cream
Fresh Peach Ice Cream
Peanut Butter Ice Cream
Lemon Custard Ice Cream
Buttermilk Ice Cream
Buttermilk ice cream is like vanilla ice cream with a more sophisticated layering of taste and a tangy kick. We would happily eat scoops and scoops of it on its own, but it goes very nicely with a slice of hot pie or hot bread pudding.
Makes 480ml (17fl oz) ice cream
235ml (8fl oz) double cream
135g (5oz) caster sugar
6 large egg yolks
235ml (8fl oz) buttermilk
1 tsp vanilla extract
Pinch of salt
Ice-cream maker
1. In a large, heavy saucepan, combine the double cream and 100g (3½oz) of the sugar and bring to a simmer over a medium heat.
2. Using a freestanding electric mixer with the whisk attachment or a hand-held electric whisk, whisk the egg yolks and remaining sugar until the egg yolks have thickened and are slightly lighter in colour.
3. Whisk half a cup of the hot cream mixture into the egg mixture to warm it up, whisking constantly to keep the eggs from cooking. Then slowly whisk the egg mixture into the rest of the cream mixture in the saucepan. Stir the custard over a low heat until the mixture is thick enough to coat the back of a spoon – don’t allow it to boil. When you draw a finger through the custard on the back of the spoon, it should leave a clean line.
4. Whisk in the buttermilk, vanilla and salt by hand. Cover the custard with cling film, pressing it directly onto the surface to prevent a skin from forming. Cool completely for at least 2 hours, and then freeze in an ice-cream maker according to the manufacturer’s instructions.
Red Velvet Ice Cream
We know that our home bakers like to get things perfect, so please don’t fret about getting a deep red colour when making Red Velvet ice cream. Layering the ice cream with the cream cheese mixture will produce a homemade-style swirl when you scoop out the finished ice cream after it has set.
Makes 950ml (1¾ pints) ice cream
For the ice cream
350ml (12fl oz) double cream
200g (7oz) caster sugar
1½ tbsp cocoa powder
6 large egg yolks
295ml (10fl oz) buttermilk
1 tsp red gel paste colouring
1 tsp vanilla extract
For the cream cheese swirl
115g (4oz) full-fat cream cheese, such as Philadelphia, cold
40g (1½oz) unsalted butter, softened
160g (5½oz) icing sugar
1 tbsp vanilla extract
2 tbsp double cream
Ice-cream maker and piping bag fitted with a large flat-tip nozzle
1. To make the red velvet ice cream base, in a medium saucepan mix the double cream with 160g (5½oz) of the sugar and the cocoa powder. Heat over a medium-high heat, whisking occasionally, until the sugar and cocoa have dissolved into the cream and the mixture is warm.
2. In another bowl, combine the egg yolks and the remaining sugar, whisking until smooth.
3. Once the cream mixture is warm, slowly pour it into the egg yolks and sugar, whisking constantly to make sure that the eggs don’t scramble. Return the egg and cream mixture to the saucepan. Heat over a medium-high heat, stirring constantly and scraping the bottom with a spatula, until it thickens enough to coat the back of a spoon. When you draw a finger through the custard on the back of the spoon, it should leave a clean line.
4. Pour the custard into a bowl and stir in the buttermilk, red food colouring and vanilla. Cover the custard with cling film, pressing it directly onto the surface to prevent a skin forming. Refrigerate for at least 4 hours until completely chilled.
5. To make the cream cheese swirl, mix the cream cheese and butter using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk. Beat on a medium-high speed for about 2 minutes until light and fluffy. Sift in the icing sugar and mix on a low speed just until incorporated. Blend in the vanilla and double cream then increase the speed to medium-high and beat for 2–3 minutes more.
6. Put the cream cheese swirl mix into a piping bag fitted with a large flat-tip nozzle, as this will make it easier to layer the frosting with the ice cream, and put into the refrigerator.
7. To assemble the ice cream, freeze the red velvet ice cream base in an ice-cream maker according to the manufacturer’s instructions. Once the base is ready, scoop enough ice cream to cover the bottom of a storage container. Pipe on a generous layer of the cream cheese swirl and scoop some more ice cream to cover, then keep alternating until you’ve used up all the ice cream and cream cheese swirl.
8. Transfer to the freezer and freeze until firm. The colour might seem pink or salmony while in the ice-cream maker, but it should darken and develop when the ice cream is in the freezer.
Grasshopper Pie Ice Cream
This mint choc-chip ice cream is livened up and made more like its namesake, Grasshopper Pie, by using Oreo cookies. You can use a mix of white and dark chocolate chips if you like – folding everything in while the ice cream is still soft.
Makes 950ml (1¾ pints) ice cream
350ml (12fl oz) whole milk
2 peppermint tea bags
350ml (12fl oz) double cream
160g (5½oz) caster sugar
4 large egg yolks
1 tsp pure mint extract (optional)
3-5 drops green liquid food colouring (optional)
100g (3½oz) Oreo cookies, broken up
85g (3oz) dark chocolate chips
Ice-cream maker
1. In a medium saucepan, heat the milk over a low-medium heat to a gentle simmer, then take off the heat. Add the peppermint tea bags and allow to steep for at least 2 hours until the milk is at room temperature. When ready, wring out the tea bags and discard.
2. Combine the cream, steeped mint milk and sugar in a separate saucepan and bring to a simmer over a medium heat, stirring occasionally. Continue to simmer for about 5 minutes until the sugar dissolves.
3. Using a freestanding electric mixer with the whisk attachment or a hand-held electric whisk, whisk the egg yolks for about 3 minutes until foamy and light in colour.
4. Remove the cream mixture from the heat and slowly pour about half a cup into the egg yolks, whisking constantly so as not to cook the yolks. Pour the cream and egg mixture back into the pan and cook over a medium heat, stirring constantly with a wooden spoon, for about 3–5 minutes until the mixture thickens slightly and coats the back of the spoon. When you draw a finger through the custard on the back of the spoon, it should leave a clean line.
5. If you’re satisfied with the mint flavour of the mixture, you won’t need the mint extract. However, 1 teaspoon is recommended to give it an added minty lift. Stir in the mint extract and the food colouring, if using.
6. Cover the custard with cling film, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours until completely chilled.
7. Freeze in an ice-cream maker according to the manufacturer’s instructions. Fold the Oreo cookies and chocolate chips into the finished ice cream while it’s still in the bowl of the ice-cream maker.
Pumpkin Ice Cream
The colour of this ice cream is so appealing; you can taste and smell the spices in each bite. You can be a tad more liberal with the whiskey, if you’re using it, as it adds a great depth to the flavour. Using brown sugar to make this ice cream gives it a richer taste.
Makes 950ml (1¾ pints) ice cream
220g (8oz) tinned pumpkin purée (such as Libby’s)
1 tsp vanilla extract
470ml (16½fl oz) double cream
150g (5½oz) soft dark brown sugar
5 large egg yolks
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
¼ tsp salt
1 tbsp Kentucky bourbon or whiskey (optional)
Ice-cream maker
1. To make the ice cream, whisk together the pumpkin purée and vanilla extract. Set aside in the refrigerator while you go through the rest of the steps.
2. In a medium saucepan over a medium heat, combine 350ml (12fl oz) of the cream and 100g (3½oz) of the brown sugar. Simmer gently until the sugar has dissolved.
3. In a bowl, combine the egg yolks, cinnamon, ginger, nutmeg, salt, the remaining cream and the remaining brown sugar. Whisk until smooth and the sugar begins to dissolve.
4. Remove the cream mixture from the heat. Carefully whisk about half a cup of the hot cream mixture into the egg mixture until smooth, being careful to whisk continuously so as not to cook the egg yolks.
5. Pour the egg mixture back into the rest of the cream mixture in the saucepan. Cook over a medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon. When you draw a finger through the custard on the back of the spoon, it should leave a clean line. Cool the custard in the fridge for about 1 hour, stirring occasionally.
6. Whisk the pumpkin mixture into the custard. Cover the custard with cling film, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for another hour.
7. Freeze the ice cream in an ice-cream maker according to the manufacturer’s instructions. Add the bourbon or whiskey in the last minute or two of churning, if using.
Earl Grey Tea and Chocolate Ice Cream
If you like Earl Grey tea as much as we do and you know that you’re making this ice cream in advance, our hint is to soak the Earl Grey teabags in the milk for a few hours before you start. You can leave out the teabags entirely if you want to make a really good plain chocolate ice cream.
Makes 950ml (1¾ pints) ice cream
470ml (16½fl oz) double cream
470ml (16½fl oz) whole milk
215g (7½oz) caster sugar
60g (2oz) cocoa powder
½ tsp vanilla extract
2 Earl Grey tea bags
10 large egg yolks
Pinch of salt
Ice-cream maker
1. Place the cream, milk, half the sugar, the cocoa powder, vanilla extract and Earl Grey tea bags in a large saucepan. Heat slowly for 10–15 minutes, keeping it just under a simmer.
2. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, beat the egg yolks, the remaining half of the sugar and a pinch of salt until the egg yolks have thickened and are slightly lighter in colour.
3. Remove the tea bags from the milk mixture. Whisk half a cup of the hot milk mixture into the egg mixture to warm it up. Then, slowly whisk the egg mixture back into the rest of the milk mixture in the saucepan. Stir the custard over a low heat until thick enough to coat the back of a spoon. When you draw a finger through the custard on the back of the spoon, it should leave a clean line.
4. Take off the heat and cool quickly by placing the pan in a bowl of ice water. Stir occasionally until cooled. Refrigerate until very cold.
5. Freeze in an ice-cream maker according to the manufacturer’s instructions.
South Carolina Fig Ice Cream
This is an old-fashioned recipe dating from the time when ice cream was made in hand-cranked churners using salt and ice to freeze the custard, so it has a slightly different method from the other recipes in this chapter. Be sure to add the pulped figs only once the ice cream has half frozen in your machine.
Makes 480ml (17fl oz) ice cream
15 ripe figs
2 tbsp sherry (optional)
1 tsp vanilla extract
2 large eggs, separated
80g (3oz) caster sugar
235ml (8fl oz) whole milk
235ml (8fl oz) double cream
Ice-cream maker
1. Scoop out the pulp of the figs and mash well in a bowl. Add the sherry, if using, and the vanilla to the mashed pulp and set aside.
2. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, mix the egg yolks and 40g (1½oz) of the sugar until light and thickened.
3. Heat the milk and cream in a saucepan until hot, but not boiling, and pour over the egg mixture carefully, whisking briskly so as not to cook the yolks. Return the mixture to the saucepan and continue heating until quite hot, but don’t boil.
4. While the milk and yolks are heating, briskly whisk the egg whites and the rest of the sugar using a freestanding electric mixer with the whisk attachment or a hand-held electric whisk until they reach the stiff peaks stage. Fold the egg whites into the hot custard and stir. Cover the custard with cling film, pressing it directly onto the surface to prevent a skin from forming, and allow to cool in the fridge for about 2 hours.
5. Start to freeze the custard in an ice-cream maker according to the manufacturer’s instructions. When the mixture is half frozen, stir in the fig mixture and continue churning until frozen.
Fresh Peach Ice Cream
In the USA, Georgia is famous for its peaches and is known as the Peach State. One of the main streets in Atlanta is called Peachtree Street. It’s really important that you use very ripe, sweet fresh peaches for this ice cream. Nectarines or similar could be used too, but again, make sure they’re sweet and soft.
Makes 950ml (1¾ pints) ice cream
2 very ripe peaches
215g (7½oz) caster sugar
3½ tbsp Kentucky bourbon or whiskey
625ml (1 pint 1fl oz) whole milk
315ml (11fl oz) double cream
1 tsp vanilla extract
4 large egg yolks
Ice-cream maker
1. Peel the peaches by scoring the skins with an X using a sharp paring knife. Then plunge them into a bowl of just-boiled water for about 45 seconds. Remove from the hot water and peel off the skin. Cut the peaches roughly into cubes. Mix with 35g (1¼oz) of the caster sugar and the bourbon or whiskey and set aside to macerate.
2. Put the milk, cream and vanilla into a saucepan over a medium heat and bring to a light simmer.
3. While the milk and cream are heating up, use a freestanding electric mixer with the paddle attachment or a hand-held electric whisk to beat the egg yolks and remaining caster sugar until the egg yolks thicken and become lighter in colour.
4. Pour half a cup of the hot milk into the egg yolks to warm them up, whisking constantly, then pour everything back into the rest of the milk mixture in the saucepan and cook for 5–7 minutes until the mixture thickens and coats the back of a spoon, but don’t boil. When you draw a finger through the custard on the back of the spoon, it should leave a clean line. Remove from the heat, return the custard to the bowl, then cover with cling film, pressing it directly onto the surface to prevent a skin forming. Put into the fridge for at least 2 hours to cool.
5. Pour the cooled custard into the ice-cream machine and start to freeze. When the ice cream starts to thicken but is still soft, add the peaches and bourbon and continue to freeze according to the manufacturer’s instructions.
Peanut Butter Ice Cream
Most American households have a jar of peanut butter in the store cupboard, and as well as being spread on bread to make a classic PB&J sandwich, it can also be used to make delicious things such as this ice cream. We’ve decorated our scoops with peanut brittle, a recipe you can easily find online.
Makes 950ml (1¾ pints) ice cream
350ml (12fl oz) whole milk
350ml (12fl oz) double cream
Pinch of salt
6 large egg yolks
150g (5½oz) caster sugar
145g (5oz) smooth peanut butter
Ice-cream maker
1. Put the milk, double cream and salt into a large saucepan over a medium heat and bring to a light simmer.
2. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, beat the egg yolks and sugar until the egg yolks have thickened and are lighter in colour.
3. Pour half a cup of the hot milk into the yolks and sugar and whisk briskly to warm up the yolks. Stir the egg mixture back into the rest of the milk in the saucepan and stir constantly with a wooden spoon over a medium heat for about 3–5 minutes until you have a thick custard that coats the back of a spoon. When you draw a finger through the custard on the back of the spoon, it should leave a clean line. Mix in the peanut butter, whisking briskly.
4. Take off the heat and cool quickly by placing the pan in a bowl of ice water. Cover with cling film, pressing it directly onto the surface to prevent a skin forming, and put it in the fridge for at least 2 hours.
5. Pour the mixture into an ice-cream maker and freeze according to the manufacturer’s instructions.
Lemon Custard Ice Cream
Many American recipes use evaporated milk to form a custard-like mixture. Evaporated milk is basically unsweetened condensed milk, so be careful you don’t use condensed milk instead, as your results will be way too sweet! We’ve not put in any lemon extract, as we prefer the more natural taste that fresh lemon juice gives to the ice cream.
Makes 950ml (1¾ pints) ice cream
215g (7½oz) caster sugar
2 tbsp plain flour
Pinch of salt
470ml (16½fl oz) whole milk
2 large eggs, lightly beaten
235ml (8fl oz) double cream
100ml (3½fl oz) evaporated milk (unsweetened)
1 tsp vanilla extract
200ml (7fl oz) fresh lemon juice
Ice-cream maker
1. In a large saucepan, combine the sugar, flour, salt and milk. Whisking briskly, bring to a boil over a medium heat, then cook, stirring continuously, until thickened.
2. Whisk a small amount of the hot milk mixture into the eggs to warm them up, making sure you whisk briskly so that the eggs don’t cook. Return everything to the pan, whisking constantly. Continue cooking, without boiling, until the custard thickens enough to coat the back of a spoon. When you draw a finger through the custard on the back of the spoon, it should leave a clean line.
3. Remove from the heat, stir in the cream, evaporated milk, vanilla extract and lemon juice, then cool quickly by placing the pan in a bowl of ice water. Stir for 2 minutes until the mixture has cooled down. Cover the custard with cling film, pressing it directly onto the surface to prevent a skin forming, and put it in the fridge for at least 2 hours.
4. Pour the mixture into your ice-cream maker and freeze according to the manufacturer’s instructions.