Sunday, September 28, 2014


Making ice cream at home is much easier than people think. Especially when a recipe is this easy to make and doesn't require any hard to obtain ingredients. One important thing that you need to remember is to make sure that the ice cream base is thoroughly chilled before placing it in your ice cream maker. You don't have to add the food colouring if you do not want to, it will not change the texture or the flavour of the ice cream.

200 ml double cream
250 ml whole milk
1 tablespoon cocoa powder
200 grams sugar
4 egg yolks
200 grams buttermilk
1 teaspoon vanilla extract
1 ½ teaspoon gel red food colouring

Combine the double cream, milk, half of the sugar, and cocoa powder in a large saucepan and heat over medium-high heat, stirring occasionally. Heat it just until warmed through and the sugar has dissolved. In a medium bowl, combine the yolks and the rest of the sugar and whisk vigorously until smooth. Slowly pour in the warmed cream mixture, whisking constantly. You need to temper the yolks without scrambling them. Pour the egg and cream mixture back into the saucepan and return to medium heat.
Cook the mixture, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. Pour the custard through a strainer into a large bowl. Stir in the buttermilk, red food colouring, and vanilla. Cover the bowl and let it cool down to room temperature, then transfer it to the fringe and let it chill thoroughly. Freeze the chilled custard in an ice cream maker according to the manufacturer’s instructions. Transfer it to a container and freeze until firm (about 4-6 hours).

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