Vivien's Heavenly Ice Cream Shop (33 page)
Remove from heat, strain the mixture into a bowl. Cool slightly.
Stir in cream and vanilla, leave mixture to cool.
Freeze in an ice cream maker according to manufacturer’s directions.
Make as the vanilla ice cream above, but just before removing from the ice cream maker, add chopped marshmallows, Maltesers, nuts, broken toffee pieces and dried cranberries, or any other goodies you have in your store cupboard. Delicious!
For an authentic taste of Italy, try out this decadent flavour.
INGREDIENTS
90g sugar | 240ml cream |
2 eggs | 1 teaspoon coffee granules |
a pinch of salt | 200g chocolate sponge |
120ml milk | 100ml Marsala wine |
200g cream cheese | |
PREPARATION
Prepare as vanilla ice cream adding the coffee granules to the hot milk.
Add cream cheese at the end with the cream.
Soak your chocolate sponge in the Marsala wine.
Ripple the Marsala-wine soaked sponge into the ice cream as you remove it from the ice cream maker, then pop it into freezer for 20 minutes before serving.
Seriously addictive …
INGREDIENTS
480ml whole milk | 1 tbsp flour |
260g sugar | 240ml cream |
1 tablespoon salted butter | 1 teaspoon vanilla extract |
4 egg yolks | 1 teaspoon sea salt |
PREPARATION
Heat the milk over medium-low heat until it’s just about to simmer and turn off.
Heat the sugar over medium heat, stirring until the sugar melts and turns golden brown. Continue cooking until the sugar is completely melted and turned into syrup. Add the butter to the sugar and stir.
Slowly add the warm milk to the caramel, stirring until the caramel dissolves into the milk. The caramel will sizzle at first, but over medium-low heat it will gradually melt into the milk.
Whisk the egg yolks, flour and salt. When the caramel-milk mixture is smooth, gradually whisk the caramel-milk mixture into the egg mixture. Put the ingredients back into the saucepan. Over medium-low heat, heat the mixture until it’s thick enough to coat the back of a spoon, stirring constantly with a whisk.
Strain.