DIY Ice Cream by Eversfield Organics
One heat wave behind us and another on the cards, we’re returning to the safety and comfort of our freezers
for some culinary respite.
And there’s no tastier way to keep cool than with a bowl
filled to the brim with sweet and silky homemade ice cream.
1 vanilla pod
400ml Jersey whole milk
2 x 184ml Jersey double cream
100g caster sugar
5 organic egg yolks
1. Make a custard base
Scrape the seeds from the vanilla pod into a saucepan with the whole Jersey milk and Jersey double cream. Bring the pan to the boil then take off the heat and allow to cool for 15 minutes. Whisk the caster sugar and egg yolks in a big bowl until pale and fluffy. Reheat the cream mixture until not yet boiling then gradually sieve into the eggs. Make sure you whisk the mix as you add the cream. Return the combined custard mix to the pan on a low heat stirring continuously until thickened.
2. Cool and churn
If you don’t have an ice cream machine, place a bowl into a larger bowl filled with iced water and add the custard into the inner bowl, straining it for any lumps. Leave to cool, churn and add to a freezer container. Freeze the custard, churning every 1-2 hours to break up the ice crystals, until scoopable.
Try something different.
Strawberry & Basil
Blitz 300g strawberries and a small handful of fresh basil leaves, leaving a few strawberries in small chunks if you wish. Stir the puree into the custard before churning and freezing. Alternatively swirl in the puree after the final churn for a ripple effect.
Clotted Cream Fudge
Swap out the double cream in the basic recipe for 2 x 227g tubs of Jersey clotted cream and continue with the recipe as specified. Roughly chop 200g clotted cream fudge into small chunks and stir these into the ice cream during the final churn.
Grill or fry 100g Roam & Relish Honey Smoked Streaky Bacon until crispy all over. Chop into small chunks along with 100g salted caramel fudge pieces and stir into the ice cream after the final churn. Don’t knock it til you’ve tried it! Also delicious with chocolate brownie…
Sticky ginger pudding
Break or cut ½ Stick Ginger Cake in small chunks. Cut 200g Stem ginger fudge into small cubes. Stir the cake and fudge into the ice cream after the final churn. Don’t worry if the cake breaks into crumbs, it’ll taste delicious! Serve thick slices of the ginger cake, warmed through with a dollop of ice cream on top – heaven.
Orange, dark chocolate and mint
Add the zest of 3 large oranges and a large handful of mint leaves and stalks to the cream instead of the vanilla in stage 1. Discard the mint before adding the cream to the eggs. Roughly chop 150g dark chocolate into chunks and add during churning before the ice cream sets.
Add 350g gooseberries, trimmed, to a saucepan with 40g caster sugar with a splash of water and simmer until the fruit softens and the skins burst. Use a hand whisk to blitz the fruit before sieving to remove pips and skin should you wish. Allow to cool and stir into the custard before churning and freezing
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