You can never be too old for Ice cream. Here are the best homemade ice cream recipes that you can make on your own. Every taste bud can be satisfied by a flavour found somewhere in the world. When we were little, seeing the ice cream vendor would make us jump for delight, but you know what's worse.
Matcha Ice Cream
Ingredients:
400g Full-fat coconut milk
1 tbsp Corn flour
1 tbsp Matcha Powder (BUY)
85g Castor sugar
2 tbsp Agave syrup or maple syrup
45ml Coconut cream
Grated zest of 1 lime
Method:
Heat the coconut milk gently in a saucepan over low heat.
Put 4 tbsp of the warm milk in a small bowl and mix with the corn flour and
Matcha powder until smooth and lump-free.
Add sugar to the saucepan and stir over low heat until dissolved.
Turn up the heat and as soon as it starts to boil, stir in the corn flour and
Matcha mixture.
Reduce the heat and stir gently for 2-3 minutes until slightly thickened, creamy and smooth.
Remove from the heat and stir in the agave or maple syrup, coconut cream and lime zest. Set aside to cool.
Transfer to an ice cream maker or container, cover with a lid and freeze for 3-4 hours until frozen slightly and setting around the edges.
Remove from the freezer and transfer the ice cream to a food mixer or food processor and mix briefly to break up any ice crystals and make it slushy.
Return to the container, cover and freeze for a few hours or overnight until frozen. For really smooth ice cream, repeat the process again 3-4 hours later before freezing overnight.
Remove the ice cream from the freezer for about 15-20 minutes before serving to soften it slightly.
Serve the scoops dusted with Matcha powder.
Matcha Affagato
Ingredients:
2 tsp of Matcha Powder
Chopped Nuts
Vanilla Ice Cream
Method:
2 tsp of Matcha whisked with 25 ml of room temperature water!
Pour Matcha onto the base of a plate or bowl and sprinkle some chopped nuts (hickory, pecans or walnuts) into the centre and top with a scoop of your favourite vanilla ice cream.
Garnish the ice cream with extra nuts.
Honey Dream Delight
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup honey
4 large egg yolks
1 teaspoon vanilla extract
Pinch of salt
Method:
In a medium saucepan, combine the heavy cream and whole milk. Place the pan over medium heat and heat the mixture until it begins to steam, but avoid boiling it. Remove from heat.
In a separate bowl, whisk together the honey, egg yolks, vanilla extract, and salt until well combined.
Slowly pour the hot cream mixture into the bowl with the egg yolks, whisking constantly to prevent the eggs from curdling.
Once the mixture is well combined, pour it back into the saucepan. Place the pan over low heat and cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon. This should take about 5-7 minutes.
Remove the pan from heat and allow the mixture to cool to room temperature.
Once cooled, cover the pan and refrigerate for at least 4 hours or overnight.
Once the mixture is chilled, transfer it to an ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes, or until the ice cream reaches a soft-serve consistency.
Transfer the churned ice cream to an airtight container, and freeze for an additional 2-3 hours, or until it firms up.
Serve your homemade honey ice cream in bowls or cones and enjoy!
Honey Chocolate
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1/4 cup honey
1/4 cup unsweetened cocoa powder
4 large egg yolks
1 teaspoon vanilla extract
1/2 cup chocolate chips or chopped chocolate (optional)
Method:
In a medium saucepan, combine the heavy cream, milk, sugar, honey, and cocoa powder. Place the saucepan over medium heat and whisk until the mixture is well combined and starts to steam. Remove from heat.
In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1 cup of the hot cream mixture into the egg yolks while continuously whisking. This will temper the yolks and prevent them from curdling.
Pour the egg mixture back into the saucepan with the remaining cream mixture. Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 5-7 minutes. Do not let it boil.
Remove the saucepan from heat and stir in the vanilla extract. Let the mixture cool for a few minutes, then cover and refrigerate for at least 4 hours or until chilled.
Once the mixture is chilled, transfer it to an ice cream maker and churn according to the manufacturer's instructions. If desired, add the chocolate chips or chopped chocolate during the last few minutes of churning.
Transfer the churned ice cream to an airtight container and freeze for an additional 2-3 hours to firm up.
Serve the homemade honey chocolate ice cream in bowls or cones, and enjoy!
