I quite regularly say how I prefer fruity desserts to cake, but my real weakness is ice cream. I have been know to sit down and eat an entire tub of Ben and Jerry’s in one calorific swoop – or should I say scoop!
Last year I started playing around with making my own ice cream (as dangerous to my waist line as that sounds), and the results were incredible. The control you have over every aspect of taste and flavour is just intoxicating.
It is easy to make ice cream without a maker, just set a timer for 20 minutes and give it a stir to break up any clumps that are forming, and repeat until it’s solid. The downside of this is that you are confined in your house for around 3 hours until it has frozen, and who wants to be stuck inside in ice cream weather?
It was this issue that made me finally give in and buy a machine to do it for me. The funny thing was that in this instance, I did end up mixing it by hand. The one real instruction that came with the machine was not to turn it off whilst you had ice cream in there, which I did, to add the vanilla I’d forgotten. The ice cream froze to the side of the machine and lodged the paddle. I won’t be making that mistake again!
This recipe is barely closer to cooking than buying a tub of Haagen-Dazs but it’s delicious none the less.
I’ve just read about Kavey Eats amazing ice cream challenge and it’s potentially the best thing I’ve ever heard of. I’m entering this recipe just by chance, and I can’t wait to hear what next months challenge is!
inspired by BBC Good Food
500g pot of premade custard
284ml carton of double cream
1 tsp vanilla
1 tube of smarties crushed
Mix all the ingredients in a jug and pour into an ice cream maker.
Wait 30-40 minutes till it’s done and voila!
Alternatively pour ingredients into a tub, put in the freezer and mix every 20 minutes until frozen.