Ice Cream
Ice Cream Recipes
My Travelling Kitchen
Kimberly Parsons
Ice Cream
My Travelling Kitchen
Kimberly Parsons
Ice Cream
Peach Ice Cream Apricot Ice Cream Apricot Jam Ice Cream Vanilla Ice Cream Vanilla Ice Cream with Egg Milk, Honey and Cinnamon Ice Cream Pear and Caramel Ice Cream Passionfruit Ice Cream Lemon Ice Cream
My Travelling Kitchen
Kimberly Parsons
Ice Cream
I scream, you scream, we all scream for ice cream!
My Travelling Kitchen
Kimberly Parsons
Ice Cream
Peach Ice Cream Ingredients 2kg ripe white peaches 500ml cream 250g vanilla sugar 500ml milk 2 tsp vanilla extract 1 tbsp good brandy Juice of 1 lemon Method Whisk the cream and sugar together until the sugar has dissolved and then add the milk, vanilla extract and brandy and whisk again. Peel and roughly chop the peaches and mash with a fork together with another tablespoon of sugar and the lemon juice. Mix together and freeze.
Apricot Ice Cream Ingredients 400g ripe apricots 250ml cream 250ml milk 200g vanilla sugar Method Stone the apricots and puree until smooth. Whisk the cream, milk and sugar and then add the puree. Freeze.
Apricot Jam Ice Cream Ingredients 500ml cream 250g vanilla sugar 500ml milk 2 tsp vanilla extract 75ml + 1 tbsp good brandy 300g apricot jam Method Whisk the cream and sugar together until the sugar has dissolved. Add the milk, vanilla extract and 1 tbsp brandy and add to ice cream machine or place in the Freezer. Mix the jam with the remaining brandy. When the ice cream is about 5-10 minutes away from set add half of the jam and just before finished add the rest to stir through but do not incorporate as to leave some swirls of the jam in the ice cream. My Travelling Kitchen
Kimberly Parsons
Ice Cream
Vanilla Ice Cream Ingredients 500ml cream 250g vanilla sugar or just castor sugar 500ml milk 2 tsp vanilla extract 1 tbsp good brandy Method Whisk the cream and sugar together until the sugar has dissolved and then add all the other ingredients, whisk and freeze! Simple!
Vanilla Ice Cream with Egg You can use less milk and more cream in this recipe if you prefer a richer ice cream. Makes over 1 litre Ingredients 1 vanilla bean 500ml milk 500ml thick single cream 4 egg yolks 200g castor sugar Method Split the vanilla bean in half lengthways and put into a saucepan with the milk and cream, bring to the boil. Remove from the heat. Whip the yolks in a bowl with the sugar until creamy. Ladle a little hot cream mixture into the egg mixture, whisking immediately to acclimatise the eggs and prevent them from cooking. Add another ladleful, and then add all of it to the cream pan. Return the pan to the lowest possible heat, stirring continuously with a wooden spoon for a few minutes. Remove from the heat, strain into a suitable container for freezing.
My Travelling Kitchen
Kimberly Parsons
Ice Cream
My Travelling Kitchen
Kimberly Parsons
Ice Cream
Milk, Honey and Cinnamon Ice Cream Serves 6 Ingredients 600ml milk 300ml pouring cream 1 level tsp ground cinnamon 280ml runny honey Method Put the milk, cream and cinnamon in a saucepan over low heat so that the flavours mingle. Stir in the honey and increase the heat until just coming to the boil. Remove from the heat and leave to cool. Transfer to a bowl, cover and put in the freezer. After an hour, remove the bowl from the freezer, give an energetic whisk with a hand whisk or electric mixer and return to the freezer. Whisk again after another couple of hours. When it is nearly firm, give one last whisk, transfer to a suitable freezing container with a lid and let it set in the freezer until firm. Alternatively, pour the mixture into your ice cream machine and freeze, following the manufacturers’ instructions.
Pear and Caramel Ice Cream Serves 4 Ingredients 60g butter 200g caster sugar 375ml pouring cream, plus 1 tbsp 2 juicy pears, peeled, quartered and cored 125ml milk 1 tsp vanilla extract Method Put the butter and sugar in a saucepan over medium heat for about 10 minutes, until liquid and caramelised. Carefully add the 1 tbsp of cream and simmer for a minute before adding the pear quarters. Turn them around in the caramel and simmer for about 5 minutes. Lift out the pears with a slotted spoon, allowing any caramel to drip back into the saucepan. Puree the pears in a blender and set aside. Put the cream, milk and vanilla in a bowl and whip for a few minutes until the mixture thickens and you notice an increase in volume. Whisk in the pureed pears and 125ml of the slightly cooled caramel (save the rest for later) cover the bowl and put in the freezer. After an hour, remove the bowl from the freezer, give an energetic whisk with a hand whisk or electric mixer and return to the freezer. Whisk again after another couple of hours. When it is nearly firm, give one last whisk, swirl in the left over caramel and make a few loops through the ice cream with a spoon. Transfer to a suitable freezing container with a lid and let it set in the freezer until firm. Alternatively, pour the mixture into your ice cream machine and freeze, following the manufacturers’ instructions. My Travelling Kitchen
Kimberly Parsons
Ice Cream
My Travelling Kitchen
Kimberly Parsons
Ice Cream
Passionfruit Ice Cream Serves 4 Ingredients 250ml pouring cream 250ml milk 230g caster sugar Grated rind of 1 lemon Juice of 2 small lemons Pulp of 6 fresh passionfruit Method Put the cream, milk and sugar into a bowl and stir until dissolved. Cover and put the bowl in the freezer. After an hour, remove the bowl from the freezer and give an energetic whisk with a hand whisk or electric mixer and return to the freezer. Whisk again after another couple of hours, this time whisking in the lemon rind, juice and passionfruit pulp. Return to the freezer. When it is nearly firm, give one last whisk, transfer to a suitable freezing container with a lid and let it set in the freezer until firm. Alternatively, pour the mixture into your ice cream machine and freeze, following the manufacturers’ instructions. My Travelling Kitchen
Kimberly Parsons
Ice Cream
Lemon Ice Cream For the most refreshing ice cream you have ever tasted and my absolute favourite try this lemon ice cream Ingredients Zest of 1 lemon Juice of 3 Lemons 200g castor sugar 500ml cream ½ tsp salt Method Add the zest and lemon juice to the castor sugar and whisk together until the sugar dissolves. Then slowly add in the cream and half tsp salt, should immediately thicken. Place in a suitable container and Freeze.
My Travelling Kitchen
Kimberly Parsons