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I SCREAM, YOU SCREAM, WE ALL SCREAM FOR ICE CREAM!!!
I have always had an obsession with ice cream and when i got married to an ice cream freak the obsession grew. So one day I decided that I am going to make all the flavours my heart desires. So I used one base recipe and adjusted according to the flavours I wanted.
The base recipe is:
500ml Fresh Cream
500ml Full Cream Milk
10 Egg Yolks
3 - 4 Tblspn Sugar (depending on the flavour you are going to add)
Heat the milk and fresh cream, do not let the mixture boil just let it simmer. Beat the egg yolks and sugar until the mixture is smooth, creamy, pale and silky (My mouth is watering just typing this out). Add the milk, a ladle at a time, to the eggs. This is important since you don't want the eggs to scramble. Return the mixture onto the stove on very low heat. DO NOT LET THIS BOIL. Once the mixture is thickened, let it cool completely. If you in a hurry put it in an ice bath, if you have time let it cool for about two hours. I used the KRUPS Ice cream machine which requires it to freeze for 24 hours before use. Once the mixture is cooled churn until semi set. If u can resist put it in the freezer and enjoy.
For Nutella Ice cream:
Add Nutella to milk and cream
For the Vanilla Ice cream:
Scrape out seeds from a vanilla pod and add to cream and milk, add the pod as well. Remove the pod before adding the mixture to the eggs and sugar.
For the salted caramel:
1 cup sugar
1/4 cup water
1/2 cup fresh cream
2 tablespoon butter
Granulated Himalayan salt (about 1tsp)
Heat sugar and water until a deep amber colour. Add fresh cream slowly as this may boil over. Remove from stove once all the fresh cream is incorporated. Add the butter and salt. If you add salted butter add less salt.
I layered my vanilla ice cream and salted caramel but u can add it to the milk and cream mixture.
This salted caramel is AMAZING u can put it on anything. I suggest you make a double recipe and keep it in your fridge.
For the Date, Nut & Banana:
Make a date purée by soaking the dates overnight and purée until fine. Smash a banana and add any nuts u prefer.
HINT: You don't have to use 10 egg yolks, 6 is definitely sufficient but if you want it to be extra creamy I suggest you use all 10. Use you egg whites to make a delicious meringue that you can make pavlova's, Eton mess, trifle with a twist, etc.
Hope you all enjoy.