Anyone got any good ice cream recipies?

[Pawslikepaddington]

Haven't used my magimix for nearly a year . I want to get some more done, as I miss it, but have misplaced the recipes-boo!

I asked this at the weekend. Seems it's only us who likes ice-cream

My fave:

Lemon Curd Ice Cream

100ml double cream
100ml lemon curd (shop bought is OK)

Whip cream until if forms stiff peaks
Add lemon curd and beat until well combined
Transfer to freezer container and still freeze for at least 6 hours

**

Still Freezing technique:
Pop ice cream into freezer for 1.5 hours (or until the sides and base are just frozen and the middle is still slushy)

Remove from freezer and beat (electric whisk or hand whisk) until smooth.

Cover mixture quickly and pop back into freezer.

Do this another 2 times at 1 - 1.5 hrs intervals.

After final beating, allow to freeze for at least 2 hours (or better still, overnight).

Watching as I need inspiration...

Have fab recipe for coconut ice-cream somewhere, but can't for the life of me work out where. Used to make it loads. I think you basically make a standard vanilla, and then stir in some (couple of tbsp IIRC) coconut milk powder (think we got this from supermarket), and freeze in the machine as normal.

Delicious (if you like coconut). Really must find that recipe now.......I want some!

DH posted his last year - will see if I can find it.

found it...

Make up a basic Creme Anglais:
beat 3 egg yolks with 2-3oz caster sugar and a teaspoon of vanilla essence until light and fluffy. Boil up half a pint of whole milk and add quickly into the egg mix (take care) whilst whisking briskly.
Heat in a bain marie stirring constantly until the mix coats the back of a wooden spoon - you should be able to draw a line across the back using your finger. DO NOT OVERCOOK.

Cool and store for later but... not if you're making the chocolate in which case....

Take a 4oz bar of 85% cocoa chocolate and grate some of it for later. Add the rest to the still warm creme anglais and stir until it melts. Now cool until cold.

Whisk up half a pint of double cream until soft peaks then fold in the creme anglais/chocolate mix along with the grated chocolate. Churn in the icecream machine for about 15mins and freeze.

Remove from the freezer 15mins before serving and eat within one week for best flavour.

ps. you can cheat on the creme anglais by simply cooking the mix in a pan but you will need to be vigilant and plunge the pan into cold water as soon as the mix is ready.

pps. add a double measure of Baileys before churning for a good treat.

So can you do that still-freezing with any flavouring mixed into double cream?

Wow, hurrah, this thread has grown! Am making some tomorrow with dd to make her feel better!