Everyone loves ice cream and sorbet, but did you know how easy it is to make at home? Emily Shardlow has the know-how
Whether you favour creamy, rich gelato-style ice cream, stretchy, gummy bouzat haleeb, dense fragrant kulfi or simply a Mr Whippy 99 (complete with chocolate flake), most of us have a certain fondness for frozen sweet treats. Having said that, ice cream isn't often made at home and even the keen cook, who thinks nothing of whipping up a treacle tart complete with homemade pastry, will serve it accompanied by scoops of the shop-bought stuff.
There is satisfaction to be found in making your own ice cream, though, and contrary to popular belief, it is relatively easy to do so. Once you master the base recipe below (which is essentially a custard), there are endless possibilities for experimentation. Replace 150ml of the milk in this recipe with the same amount of strong coffee to make a latte flavoured ice cream, for classic mint chocolate-chip omit the vanilla pod, add a teaspoon of peppermint extract and sprinkle in 75g of chocolate chips once the mixture has cooled, or for pistachio ice cream, blitz 150g unsalted shelled pistachio nuts with 150g caster sugar in a blender until finely processed, then whisk with the eggs as normal.
Using an ice cream machine does make the whole process easier and means that after 20 minutes or so of churning, you're able to tuck into soft, thick ice cream or fruity, fragrant sorbet. It is very possible to make ice cream by hand, though. This method requires a little more effort and a touch of patience but it does work. First pour the mixture into a plastic or metal container, cover with a lid and place in the freezer for an hour and a half. At this point the base and sides will be slightly frozen. Remove from the freezer and whisk vigorously until smooth - either by hand or by tipping into a food processor with an electric whisk attachment. Return to the freezer and repeat this process twice more at hourly intervals. By doing so, you will end up with a smooth ice cream, rather than one that is full of icy particles.
Vanilla ice cream (custard base)
300ml double cream
300ml whole milk
1 vanilla pod
4 large egg yolks
150g caster sugar
Pour the cream and milk into a saucepan, scrape in the seeds from the vanilla pod, stir well and slowly bring to the boil. Meanwhile, whisk together the egg yolks and sugar until pale and creamy.
Pour the hot liquid over the egg and sugar mixture, whisking to combine. Transfer to a clean saucepan and place over a low heat, stirring continuously until the custard is thick enough to coat the back of the spoon. Don't allow the mixture to come to the boil or it will curdle. Remove from the heat and allow to cool before churning according to the manufacturer's instructions or by following the instructions above. Store in the freezer in a sealed container. (All of the ice creams and sorbets should be stored in this way).
Milk ice cream
This ice cream has a pure, quite intense flavour, which means that it makes a good match for rich desserts, especially chocolatey ones. For the best results, it is important to reduce the milk relatively quickwly without allowing it to boil over or catch on the base of the pan.
1 litre whole milk
200g condensed milk
Pour the milk into a heavy-based saucepan and heat until almost boiling. Cook until the liquid has reduced by half, stirring frequently to prevent a skin from forming.Stir in the condensed milk and once it has dissolved, remove from the heat. Pass through a fine sieve. Leave to cool before churning.
Mascarpone and cherry ripple ice cream
This is a refreshing, slightly savoury ice cream, which has a lighter feel to it than one made from a traditional custard base. You could easily swap the jam and cherries for a fruit of your choice, or simply omit them completely.
300g caster sugar
300ml water
50ml lemon juice
2 tsp liquid glucose
400g mascarpone
50g cherry jam
35g dried cherries, chopped
First prepare a stock syrup. Put the sugar and water into a heavy-based saucepan and heat gently until the sugar dissolves. Increase the heat, add the lemon juice and boil for 5 minutes. Put the mascarpone in a bowl, pour over the stock syrup, add the liquid glucose and beat until well combined. Allow to cool before churning according to the manufacturer's instructions or by following the instructions above. When the ice cream is soft and thick sprinkle over the chopped cherries and fold in the jam, using a swirling motion to create a rippled effect.
Bitter chocolate and honey ice cream
350ml whole milk
150ml double cream
30g good quality cocoa powder
2 tsp liquid glucose
65g chocolate, 75 per cent cocoa solids
2 tbsp honey, or to taste
Pour the milk, cream and cocoa powder into a saucepan, stir well and bring to the boil. Remove from the heat and add the liquid glucose. Break the chocolate into small pieces and place in a large bowl. Strain the liquid through a fine sieve into the bowl. Stir continuously until the chocolate has dissolved, then add the honey.
Allow to cool before churning according to the manufacturer's instructions or by following the instructions above.
Raspberry and thyme sorbet
This is a fragrant, fruity sorbet with a lovely vibrant colour. You could replace the raspberries with your choice of berries; strawberries, blackberries or even a bag of frozen mixed berries would all work well.
300g caster sugar
300ml water
1 bunch fresh thyme
50ml lemon juice
400g frozen or fresh raspberries
Prepare a stock syrup. Put the sugar, water and thyme into a heavy-based saucepan and heat gently until the sugar dissolves. Increase the heat, bring to the boil, add the lemon juice and boil for 5 minutes. Remove from the heat and leave to infuse for two hours. Pass the mixture through a fine sieve. If you are using frozen raspberries then allow them to defrost slightly before placing in a blender. Add the stock syrup and blend to a purée. Pass the mixture through a sieve and churn according to the manufacturer's instructions or by following the instructions above.
Lime and mint sorbet
300g caster sugar
300ml water
pared zest of 4 limes
200ml lime juice (approx 8 large limes)
1 bunch mint, leaves picked
Put the sugar and water into a heavy-based saucepan and heat gently until the sugar has dissolved. Increase the heat, add the lime zest and juice and boil for five minutes. Strain through a fine sieve and leave to cool. Put the mint leaves into a blender, pour over the stock syrup and blend. Strain through a fine sieve and churn according to the manufacturer's instructions or by following the instructions above.
