Homemade Ice Cream
My mother’s Gaggia Gelatiera and the one she gifted me for my birthday, both still loved and used.
I couldn’t look at my mother’s ice cream machine after she died, I actually hid it from view in the pantry. It bought back a lot of memories and some of them were just too painful. The emotions I attach to objects always take me by surprise. But with time I bought it out again, cleaned it and for much of the Summer in 2023 it was humming away making ice cream. I think that is just how Mum would have wanted it.
Mum’s two much loved ice cream recipes were Vanilla Ice Cream and Stracciatella Ice Cream, were she would finely grate dark chocolate into the vanilla ice cream base. I wanted to start exploring some new recipes and my Strawberry Ice Cream is becoming a new family favourite too. I hope you will love some of these recipes and enjoy them with your family. They have bought so much happiness to mine.
Vanilla Ice Cream
ingredients
400ml whole milk
400ml double cream
1-2 vanilla pods
150g caster sugar
pinch of sea salt
equipment
ice cream machine
method
Turn the ice cream machine on and follow the instructions to cool the ice cream bowl. Ready to make ice cream.
In a pan warm the whole milk, add the split vanilla pod and warm until just boiling, but not boiling. The vanilla will now have infused in the milk. Pour into a jug to cool, using a sieve to remove any of the vanilla pod. Add the sugar, the double cream and a pinch of sea salt. Combine gently with a spoon and then allow the ice cream mixture to cool fully.
Pour into the pre-chilled ice cream machine and switch to the churn setting, to make ice cream. In about 20-30 minutes (depending on your machine) you should have a soft churn ice cream. Decant into ice cream tubs and freeze for a minimum of 6 hours.
Strawberry Ice Cream
ingredients
550g ripe strawberries, tops removed
200g caster sugar
300 ml double cream
1 lemon, juice only
equipment
hand blender
ice cream machine
method
Turn the ice cream machine on and follow the instructions to cool the ice cream bowl. Ready to make ice cream.
Wash and prep the strawberries, removing the green stalks. Place in a large bowl and puree with a hand blender until smooth. Combine the strawberry puree with caster sugar, double cream and lemon juice.
Pour into the pre-chilled ice cream machine and switch to the churn setting, to make ice cream. In about 20-30 minutes (depending on your machine) you should have a soft churn ice cream. Decant into ice cream tubs and freeze for a minimum of 6 hours.
Chocolate Ice Cream
ingredients
150g of 70% dark chocolate
200ml whole milk
200ml double cream
100g sugar
equipment
ice cream machine
method
Turn the ice cream machine on and follow the instructions to cool the ice cream bowl. Ready to make ice cream.
Break up the chocolate and place in a bowl over boiling water, but so the bowl does not touch the water, gently melt the chocolate. Once the chocolate has melted remove the bowl from over the boiling water and the heat. Start to slowly add the milk stirring continuously (so the chocolate doesn’t seize up). You now want the mixture to cool, so I find it easiest to now pour the melted chocolate/ milk mixture into a clean cold jug, add the sugar and double cream and combine with a spatula.
Once completely cooled pour into the pre-chilled ice cream machine and switch to the churn setting, to make ice cream. In about 20-30 minutes (depending on your machine) you should have a soft churn ice cream. Decant into ice cream tubs and freeze for a minimum of 6 hours.
