However, do not worry if you don’t have one of these gadgets, we’ll tell you how to make homemade ice cream and keep cool without needing a machine (although it will take longer).
To make the vanilla ice cream you’ll need the following ingredients-
4 large egg yolks, 1 vanilla pod, 300ml of full fat milk, 1 tablespoon of cornflour, 300ml double cream, 15g glucose (dextrose powder) available in larger supermarkets, 70g caster sugar and 1 vanilla pod.
The ingredients you’ll need for the raspberry sorbet include, juice from 1 lemon, 75g caster sugar, 200ml water, 75g glucose (dextrose powder) and 250g raspberries (plus extra for serving).
1. Start of by mixing and dissolving the sugar, water and glucose in a pan over a low heat, boiling for 3 minutes. Pour the mixture in a blender once it’s cooled at room temperature, add the lemon juice and raspberries and whizz until it’s pureed and sieve it over a bowl.
2. Next, discard the pips then churn the mixture into the ice cream maker. If you don’t have a machine you can use the ‘still freeze’ method, which is putting the mix into a mixing bowl into the freezer. During the freezing process, take it out and mix it with a hand mixer.
3. Meanwhile, remove the seeds from the vanilla pod and put it in a pan to heat with the milk. The remove the pod and put it aside. Then put the cornflour, sugar, eggs and glucose into a bowl, whisk and blend in the milk. Put the mixture back into the pan on a low heat and stir until it thickens slightly. Then put it aside to cool.
5. Combine the mixture with the sorbet and freeze overnight.
This recipe will serve between 6-8 so it’s perfect for families or dinner parties. When serving, add a few raspberries on the side for decoration.
It’s summer time so treat yourself to this fruity ice cream. It’s simple to follow and you don’t need to be a top chef with restaurant insurance to cook up this dessert!