Sundae School

By Lee Price on October 27, 2010 in Food

Have you always thought that ice cream was something best left to the professionals? Or did you think that you needed some sort of special machine to make it?

Well, as it turns out, all you need to produce your own delicious creamy treat just in time for summer is a bowl, a whisk and some basic ingredients.

Once you try these recipes out you will realise that they are definitely tasty enough to be used as a stand-alone dessert. Or you could take a trip back to the 80s and serve up a good old-fashioned ice cream sundae or banana split!

The Dos And Don’ts Of Ice Cream Making

Do – use the best quality ingredients that you can afford; you will definitely taste the difference in the finished product.
Don’t – substitute the type of cream required, adjust the measurements or use low fat ingredients. It is the delicate balance of ingredients that leads to the best results.
Do – leave your ice cream on the bench for 10 minutes before serving to give you a softer product to work with.
Don’t – overwork the mixture; light hands make for creamier ice cream.

Here are two simple recipes to get you started…

Choc Chip Ice Cream
225g good quality dark chocolate (try Lindt 70% dark chocolate)
1 teaspoon hot water
300ml double cream

1. Roughly chop 50g of the chocolate to make the chips, set aside
2. Break up the remaining chocolate into small pieces and place in a heatproof bowl set over a saucepan of simmering water
3. Add the hot water and leave until chocolate has melted
4. In a separate bowl, whip the cream until it’s thick but not stiff
5. Remove the chocolate from the heat and leave to cool for 1-2 minutes, then stir well and beat into the cream until well combined
6. Add the choc chips and mix lightly
7. Place in a freezer-proof container and freeze for 4 hours
8. Remove the ice cream from the freezer to thaw for 10 minutes before serving

Strawberry Ice Cream
115g ripe strawberries
2 eggs
85g caster sugar
300ml double cream

1. Blend the strawberries with some of the sugar until smooth
2. Separate the eggs and beat the egg whites until stiff
3. Gradually add the sugar to the egg whites and keep beating until you get a glossy meringue
4. In another bowl, whip the cream until it’s thick but not stiff
5. Add the egg yolks to your strawberry puree and mix with a fork
6. Fold the whipped cream into the meringue, then fold in the strawberry puree
7. Pour everything into a plastic freezer-proof container and freeze for 6 hours
8. Remove the ice cream from the freezer to thaw for 10 minutes before serving

For more healthy tips and thrifty cooking ideas visit operationjamjar.blogspot.com.