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Homemade Ice cream

Vanilla ice cream
3 large eggs,separated
75g icing sugar
300ml double cream
1/2 tsp vanilla extract

Whisk the egg whites untill they form stiff,glossy peaks.Add the icing sugar,a heaped tsp at a time,whisking until stiff again after each addition.Whip the double cream in a large bowl until it just starts to hold its shape-it should still be floppy.Lightly beat the yolks and vinilla with a folk.Fold the yolks and a quarter of the whites into the cream until just evenly blended.Gently fold in the rest of the whisked egg whites.Transfer to a plastic tub and frezze for at least 6 hours.

Lime & coconut

Mix 40g desiccated coconut with the finely grated zest of 2 limes,4tbsp lime juice,2tbsp lime cordial and a few drops of green food colouring.Chill for 20 mins.Make the ice cream as per the vinilla recipe,but add the coconut mix to the yolks instead of the vanilla.

Rum & raisin

Dissolve 2tsp instant coffee granules in 2tbsp boiling water.Put in a small,lidded container with 50g raisins.Add 3tbsp dark rum and stir.Cover tightly.Leave for 24-48 hours,giving a gentle shake occasionally.Make the ice cream as per the vinilla recipe,but add the rum mix to the yolks instead of the vanilla.

Double chocolate

Chop 150g dark chocolate.Chill.Melt 150g white chocolate.Set aside until the chocolate is lukewarm but still liquid.Make the ice cream as per the vanilla recipe,but add the white chocolate to the yolks with 1/4tsp vanilla extract,then fold in the dark chocolate.

Raspberry & blackcurrant

Puree 175g raspberries with 2tbsp high juice blackcurrant,then pass through a sieve.Chill.Make the ice cream as per the vanilla recipe,but add the raspberry puree to the yolks instead of the vanilla.

Toffee & nut

Chop 75g pecans.Melt 15g butter in a pan.Cook the pecans,stirring,for 1-2 mins.Stir in 50g brown sugar until melted.Leave until cold,then crumble.Make the ice cream as per the vanilla,but add the toffee to the yolks with 1/4tsp vanilla extract.


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Tuna and sweetcorn pasties

2 x 198g cans tuna steaks in brine
198g can sweetcorn,drained
350g pot four cheese sauce
500g ready to roll shortcrust pastry
flour,for rolling
1 med egg,beaten

Preheat the oven to 200c/180c fan/gas 6.Line two baking trays with baking paper.Drain tuna and mix with the corn and one third of the cheese sauce.Season with pepper.Roll out pastry on a lightly floured surface to the thickness of a 2p coin.Cut out 11cm rounds.Re-roll the pastry trimmings and cut out more rounds.Brush one round with the egg.Put 1 heaped tsp of the tuna mixture in the middle.Fold over the pastry to make a turnover and press the edges together to seal.Repeat until all the tuna is used up.Put on the baking trays and brush with egg.Bake for 20-25 mins until golden.


4 bananas,sliced
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.

Vegetarian scotch broth

2tbsp oil
1 med onion,chopped
1 small leek,sliced
150g carrots,cut into small cubes
125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve

Heat oil in a large pan and cook onion and leeks until soft.Add carrots and swede and cook for 2-3 min.Stir in barley,lentils,thyme and stock and bring to the boil for 5 min.Cover the pan,reduce the heat and simmer gently for 35 min.Add the kale and cook for 10-15 min or until the barley and kale are tender.Serve with crusty bread.