MAKE YOUR OWN ORGANIC ICE CREAM
Mint Choc Chip Ice Cream For years our mint plant has sat outside the kitchen looking rather drab, only being used sporadically for Mojitos, until I decided to make Mint Choc Chip ice cream. There must be something about the colour green, when friends and family bring their kids to our ice cream parlour, Mint Choc Chip is hands down the most popular flavour of the day. This is a take on my family classic, sorry kids it’s not very green, but it is very tasty! My Mint Choc Chip recipe combines the bright and clean taste of fresh mint with the marvellous edition of nibs of bittersweet dark chocolate chips.
INGREDIENTS
200ml carton organic double cream 200ml local full fat milk 150g caster sugar 80g fresh mint leaves (roughly two handfuls) 1 large organic free-range egg 80g of quality chocolate, at least 70% and finely chopped
METHOD
Pour the cream and milk into a medium or large heavy-based pan (ensure dishwasher friendly), tip in half the sugar over a low heat stirring occasionally, until the mixture almost boils – you’ll see a few bubbles being to surface. It’s important though to ensure the mixture doesn’t boil, so keep your eyes peeled.
e Place the four large egg yolks into a mixing bowl with the rest of the sugar and beat with an electric whisk for about 2 minutes until the mixture has thickened up, and falls in thick ribbons.
e Using a measuring jug, scoop out about 125ml/4fl oz of the cream mixture and beat into the egg yolks to slacken them. Reheat the cream until it just comes to the boil, take off the heat and stir in the egg yolk mixture. Eyes peeled again, as we don’t want to boil the mixture.
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SPRING AND SUMMER FLAVOURS
Strawberries and Cream Strawberries are the ultimate summer fruit, intense in colour, texture and taste, a perfect balance of sweet and tart. For this recipe ive used cream from my local organic farm Woefuldane, based on ancient grassland in the heart of the Cotswolds, their herd of 100 short horned cows are lovingly cared for in beautiful surroundings. My Strawberries picked from my local pick your own at Prime Rose Vale fruit farm, near Cheltenham help to produce this great summery flavour, perfect for Wimbledon season!
INGREDIENTS
100ml carton organic double cream 150ml local full fat milk 150g fair-trade caster sugar 1 large organic free-range egg 300g blended strawberries A dash of Lemon juice
METHOD
Beat together your egg and sugar in a mixing bowl, using a hand whisk. In a blender, whizz up all of your strawberries and add a dash of lemon, until mixture is completely liquid.
e Combine eggs and sugar with strawberry mixture, combine with milk and cream and allow to rest before pouring the mixture into your ice cream maker.
e To make it by hand: in step 1, heat the milk, vanilla, and half the sugar without the cream (the custard will be slightly thicker). At the start of step 6, whip the cream so it’s light and floppy, not too stiff, and fold it into the cold custard. Freeze for 3-4 hours, stirring once an hour until almost frozen, and then freeze as above.
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MAKE YOUR OWN ORGANIC ICE CREAM
British Hedgerow Ice Cream What could be more quintessentially British, than the flavours found in a Summer British hedgerow? You can find all of the fruits used here in a countryside hedgerow from July onwards, and remember if you’re heading out foraging to be responsible and only take from the hedgerow what you need.
INGREDIENTS
100ml carton organic double cream 150ml local full fat milk 150g fair-trade caster sugar 1 large organic free-range egg 300g blended strawberries A dash of Lemon juice
METHOD
Beat together your egg and sugar in a mixing bowl, using a hand whisk. In a blender, whizz up all of your strawberries and add a dash of lemon, until mixture is completely liquid.
e Combine eggs and sugar with strawberry mixture, combine with milk and cream and allow to rest before pouring the mixture into your ice cream maker.
e To make it by hand: in step 1, heat the milk, vanilla, and half the sugar without the cream (the custard will be slightly thicker). At the start of step 6, whip the cream so it’s light and floppy, not too stiff, and fold it into the cold custard. Freeze for 3-4 hours, stirring once an hour until almost frozen, and then freeze as above.
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MAKE YOUR OWN ORGANIC ICE CREAM
Clotted Cream Ice Cream For me summer holidays growing up as a kid in the early 90’s always meant a week away in my granddads caravan to the new forest or a seaside resort in Devon. Holidays were always special as time off, especially in the summer was something rare to be cherished. Without fail we would always make a trip to a special little seaside ice cream parlour in Poole, where we would always buy a scoop of rich clotted cream ice cream, with a wafer and a scoop of fresh clotted cream onto. This recipe is my tribute to those happy memories.
INGREDIENTS
250ml fresh clotted cream 200ml local full fat milk 120g caster sugar 4 large organic free-range egg yolks
METHOD
In a blender, mix together blackberries, lemon juice, sugar and milk, until mixture is a smooth liquid.
e In a medium pan, heat cream and combine eggs and sugar with blackberry mixture for approx 10 minutes, being careful not to boil the mixture, as to avoid cream curdling.
e Allow mixture to cool before pouring into your ice cream maker, follow manufacturer’s instructions, and then place in the freezer to ensure firm before serving.
e To make it by hand: follow steps 1 and 2 and then freeze for 3-4 hours, stirring every hour before allowing to set for a further hour.
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MAKE YOUR OWN ORGANIC ICE CREAM
Orange Marmalade Ice Cream This is my father’s all-time favourite recipe, seeing him enjoy marmalade spread over toast got me around to thinking that marmalade ice cream might just work and surprise surprise it really does! .... following this recipe should give you approximately 1 litre of ice cream, enough for at least 5 people to have a generous portion.
INGREDIENTS
250ml carton organic double cream 250ml local full fat milk 50g fair-trade caster sugar 300g organic orange marmalade 3 tbsp fresh orange juice
METHOD
In a blender, mix together cream, milk, sugar and marmalade adding orange juice to taste.
e Once mixture has been blended to a liquid consistency heat for 10-15 minutes in a medium pan, on a medium heat, being careful not to boil the mixture, as to avoid cream curdling.
e Allow mixture to cool before pouring into your ice cream maker, follow manufacturer’s instructions, and then place in the freezer to ensure firm before serving.
e To make it by hand: follow steps 1 and 2 and then freeze for 3-4 hours, stirring every hour before allowing to set for a further hour.
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