We all scream for yummy Ice-Cream

Home made ice cream
As the children are enjoying their summer holidays at the moment I thought what better recipes to give you than some for Homemade Ice Creams. These recipes are really simple, and with two of them you won’t even need an ice cream maker. The coconut milk ice cream is gluten free and dairy free, and as the gooseberry plants are full of delicious ripe berries at the moment I thought what better way to use them than to make Gooseberry Ice cream.

As the children are enjoying their summer holidays at the moment I thought what better recipes to give you than some for Homemade Ice Creams. These recipes are really simple, and with two of them you won’t even need an ice cream maker. The coconut milk ice cream is gluten free and dairy free, and as the gooseberry plants are full of delicious ripe berries at the moment I thought what better way to use them than to make Gooseberry Ice cream.

Brown Bread Ice Cream

4oz Fresh Brown Breadcrumbs

4oz Demerara Sugar

568ml Double Cream 4oz Chopped Walnuts

Line the grill pan with foil and brush with oil. Sprinkle over the breadcrumbs and sugar and grill until brown and crisp. Leave to cool. Whip the cream until thick and standing in soft peaks. Fold in the breadcrumbs, sugar and walnuts. Pour into a rigid container (plastic) and freeze until firm. Remove from the fridge about 1 hour before serving.

No Churn Ice-cream

1 can Sweetened Condensed Milk

2 pints Double Cream

Seeds from 1 Vanilla Pod

Place the condensed milk, cream and vanilla seeds into a large bowl and whisk until thick, place into a freezer proof container and freeze until needed. Remove from the fridge about 1 hour before serving.

Coconut Milk Ice-cream

5 Egg Yolks

2½oz Golden Castor Sugar

2tsp Cornflour

300ml Coconut Milk

200ml Coconut Cream

Seeds from 1 Vanilla Pod

Place the egg yolks, sugar and cornflour together in a mixing bowl and whisk. Put the coconut milk and coconut cream into a saucepan along with the vanilla seeds and heat until simmering (do not allow to boil), then pour onto the egg mixture slowly whisking all the time with a balloon whisk. Return to the saucepan and heat gently, stirring all the time with a wooden spoon, until the custard thickens and can coat the back of the spoon. Leave to cool. When it has cooled churn in an ice-cream until thickened. Put into a freezer proof container and freeze until needed. Remove from the fridge about 1 hour before serving.

Gooseberry Ice-cream

1lb Gooseberries, topped & tailed

4oz Castor Sugar

50ml Water

4 Egg Yolks

4oz Castor Sugar

Seeds of 1 Vanilla Pod

400ml Double Cream

200ml Milk

Place the gooseberries, sugar and water into a saucepan and bring to a simmer and cook until the fruit starts to burst, place into a food processor and whizz, push through a sieve to remove the pips and skin. Put the egg yolks and sugar into a large bowl and whisk until pale. Put the milk and cream into a saucepan along with the vanilla seeds and heat until simmering (do not allow to boil), then pour onto the egg mixture slowly whisking all the time with a balloon whisk. Return to the saucepan and heat gently, stirring all the time with a wooden spoon, until the custard thickens and can coat the back of the spoon, Leave to cool. Mix the gooseberry puree with the custard and churn in an ice-cream maker until thickened. Put into a freezer proof container and freeze until needed. Remove from the fridge about 1 hour before serving.