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If you like to make your own ice cream, you don’t need an ice cream machine. Look for recipes that say
‘no-churn’ and you can simply pop in the freezer, taking out every so often to stir and break up the ice
crystals. With some recipes, you don’t even have to do that – you simply pop in a container, freeze and
then just bring out of the freezer for 10-15 minutes to soften.
But if you really like home-made, a machine will do all the work for you. But what to choose?
Here’s three of the best at three different prices
1. Kenwood IM200
This really is a bargain, though it only makes a litre at a time. However, it will make it in less than 40 minutes
and has a fast-freezing insulated bowl. It’s also a model that will look neat on your countertop
Between £24.99 and £30 from Amazon and Currys/PC World with a one-year guarantee
2. Cuisinart ice cream maker
The bowl turns in this medium-priced maker and the paddle stays still. This is good for a quick taste while it
is churning. It will make two litres, which is a lot of ice cream, but it is bigger than many models
£74.99 from John Lewis with a five-year guarantee
3. Sage by Heston Blumenthal
This really is the deluxe ice cream maker as you would expect from the chef who once made the world’s
largest Mr Whippy. With this machine, you can choose the hardness of your make. It takes just 10 minutes
for the ice cream to get to the right temperature. A real workhorse of a machine too
£278 from John Lewis with a two-year guarantee
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Whether you like a simple cone, a Mr Whippy with a flake or you prefer to
make your own, HILARY SCOTT has it licked. Here’s where to buy the best
in the area, which are the best ice cream-makers and some lip-smacking
recipes
All
for
Vanilla ice cream
So easy and so delicious.
4 free-range eggs, separated
3½oz caster sugar
½pint double cream
1tsp vanilla extract
Whisk the egg whites in a large bowl until stiff peaks
form when the whisk is removed.
Slowly whisk in the caster sugar, then continue
to whisk until the egg whites are stiff and
glossy.
Whisk the cream in a separate bowl until
soft peaks form when the whisk is
removed.
Fold the cream, egg yolks and vanilla
extract into the whites mixture until
well combined. Pour into a
plastic container and freeze for
at least two hours.
Elderflower ice cream
If you make elderflower syrup, this is a great way to
use some up. Alternatively, Belvoir sells a delicious
one to use in this creamy, fragrant ice cream.
3 egg yolks
3 egg whites
2 oz caster sugar
5-6 tablespoons of elderflower cordial
tablespoon of grated lemon peel
275ml double cream
Beat egg whites until stiff and gradually beat in
sugar.
In another bowl beat egg yolks until beginning
to thicken and beat in elderflower cordial and
lemon peel. Whip cream lightly and then fold
into egg yolk mixture and egg whites.
Place in a freezer container overnight to freeze.
There is no need to re-whip.
Recipe courtesy of Belvoir
DIY ice cream
No machine? No problem
Two recipes that don’t need an ice cream maker
Party time
Children love an ice cream parlour
table at parties. Simply supply the
cones or cups of ice cream and let
them put on their own toppings.
Here’s some suggestions…
Sauces – chocolate, strawberry,
caramel
Fresh fruit – diced peaches, pears,
bananas, strawberries. Virtually any
fruit will do.
Marshmallows
M&Ms
Jelly beans
Popcorn
Pretzels
Gummy Bears
Banana chips
Freeze-dried strawberry slices
Raisins
1.
2.
3.
OA
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