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will lose its texture and fresh flavour if kept too long.
• It is normal for homemade ice cream to harden on storage
and the texture is different from the original soft, spoonable
consistency. To make serving stored ice cream easier, remove
from the freezer about 5–10 minutes beforehand and store
in the refrigerator to allow it to soften slightly. Remember
sorbets defrost quicker than ice-cream.
• Defrosted or partially defrosted ice cream must never be re-
frozen.
• Ice cream or sorbet that contains raw or partially cooked
eggs should not be given to young children, pregnant
women, the elderly or people who are generally unwell.
Recipes
VANILLA ICE CREAM
250 ml full-cream milk (3.5% fat), 100 g caster sugar, 2 medium eggs, 450 ml
whipping cream (35% fat content), 1 teaspoon vanilla extract.
• Gently heat the milk in a small saucepan until hot but not boling. Meanwhile
beat the eggs and sugar in a jug using a whisk.
• Slowly pour the hot milk onto the egg and sugar mixture while stirring.
• Pour the mixture in the saucepan and heat gently, without boiling, stirring
constantly until it thickens slightly and coats the back of a spoon.
• Allow to cool at room temperature, then add the unwhipped cream and
vanilla extract and mix.
• Put into the refrigerator for at least 12 hours before preparing in the ice
cream maker.
Variations:
• Dissolve 2 teaspoons of instant coffee in the hot milk.
• Replace the vanilla with 2 teaspoons of mint syrup (type used for cocktails).
CHOCOLATE ICE CREAM
250 ml full cream milk (3.5% fat), 100 g caster sugar, 25 g unsweetend cocoa
powder, 1 medium egg, 450 ml whipping cream (35% fat content), 1 teaspoon
vanilla extract.
• Beat the eggs and sugar in a bowl, then whisk in the milk.
• Pour the mixture into a saucepan and heat gently, without boiling, stirring
constantly until it thickens slightly and coats the back of a spoon.
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