Home-made ice cream is surprisingly easy, and tastes totally delicious with creamy vanilla flavours.
4 free-range eggs, yolks only
100g golden castor sugar
1 tsp cornflour, optional
300ml double cream
300ml full-fat milk
1 vanilla pod
Make sure that you have plenty of room spare in the freezer. First, separate the eggs, placing the yolks in a large bowl. (You will not need the whites for this recipe. You can use them to make meringues.)
Add the sugar to the egg yolks and whisk until pale and thick.
Add the cornflour (if using) and whisk well to incorporate into the egg yolks.
Put the cream and milk into a medium saucepan.
Cut the vanilla pod open lengthways and scrape out the seeds with the back of a knife, then add to the cream and milk.
Heat the cream and milk until just below boiling. Slowly pour the hot cream and milk onto the eggs and sugar, whisking as you go.
Sieve the custard into a clean pan, and set it over a very low heat. Stir the custard constantly with a wooden spoon, paying special attention to the corners of the pan, until it is steaming and has thickened slightly. The custard is ready when you can draw a clear line through it on the back of the wooden spoon. This can take up to 10 minutes.
Tip the custard into a large, shallow, freezer-proof container, and allow to cool to room temperature (you can speed this up by sitting the tub of custard in a large bowl of iced water).
Once at room temperature, place a lid on the custard and chill in the fridge overnight.
Once chilled, transfer the custard to the freezer and take it out every hour, for three hours, to whisk it with an electric handheld whisk. This will disperse the ice crystals and keep it smooth.
Then leave the ice-cream in the freezer for a final freeze, until it is solid.
Remove the ice cream from the freezer 10 minutes before serving, so that it’s easy to scoop. Serves 6
4 free-range eggs, separated
100g castor sugar
300ml double cream
1 tsp vanilla extract
100g stem ginger, chopped, plus 4 tbsp syrup from the jar
150ml sieved raspberry purée (you could also use strawberry)
Rum and raisin flavour
100g raisins soaked in 4 tbsp rum for 2 hours
Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed.
Slowly whisk in the caster sugar, then continue to whisk until the egg whites are stiff and glossy.
Whisk the cream in a separate bowl until soft peaks form when the whisk is removed.
Fold the cream, egg yolks and your chosen flavouring (see ingredients list) into the meringue mixture until well combined.
Pour into a plastic container and freeze for at least two hours.
By Thandie Newton
125g unsalted pistachio nuts, out of their shells (weight shown is without shells)
75g castor sugar
3 free-range egg yolks
500ml double cream
Place half of the pistachios into a food processor with half of the sugar and blend until very fine.
Roughly chop the remaining pistachios with a sharp knife on a secure chopping board.
Whisk the egg yolks with the other half of the sugar in a large, heatproof mixing bowl, until thick and creamy.
Place the cream and the finely ground pistachio and sugar mixture into a heavy-based pan over a medium heat and bring to the boil. Immediately remove from the heat and pour the mixture onto the egg yolks, whisking constantly. Return the pistachio custard to the pan and stir over a low heat until the mixture thickens.
Remove from the heat and place into a large bowl of iced water to quickly cool, then refrigerate for at least one hour.
Churn the pistachio custard in an ice cream maker according to manufacturer’s instructions.
Fold in the hand-chopped pistachios and transfer the ice cream to a freezer-safe container with a lid. Cover and freeze until required.
By Simon Rimmer
For the blueberry sauce
vegetable oil, for deep frying
150g castor sugar
1 vanilla pod, seeds only
400g blueberries, plus extra to garnish
1 tbsp rosewater
For the blueberry sauce, half-fill a deep, heavy-based pan with the oil. Heat the oil until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
For the sauce, place the sugar, water and vanilla seeds into a separate pan and bring to the boil.
Remove the pan from the heat and add the blueberries and rosewater. Allow to cool, then blend with a hand blender until smooth. Set aside.
For the ice cream fritters, beat the eggs and sugar together in a bowl until light.
Place the cornflakes and desiccated coconut onto a plate and mix well.
Scoop the ice cream into six balls and roll in the cornflakes and coconut, then roll in the sugar and egg mixture. Then roll in the cornflakes again to completely coat.
Carefully add the ice cream balls to the hot oil and deep-fry for 15 seconds. Remove with a slotted spoon and briefly drain on kitchen paper.
To serve, sprinkle the fritters with sugar and place onto plates. Drizzle with the sauce and garnish with extra blueberries.