“When I’m not longer rapping, I want to open up an ice cream parlor and call myself Scoop Dogg.” – Snoop Dogg.
You should always have ice cream in your freezer. Always.
I mean, can you imagine if you had an ice cream emergency only to discover you were lacking? What if, for example, you went through a stereotypical American sitcom heartbreak. How could you adequately console yourself without a tub of the stuff?
What about all those times you whip up bitter chocolate soufflés and fondants post-work and pre-bed and don’t have anything sweet to serve alongside them? Well, then my friend you’d have egg on your face wouldn’t you.
“Ice-cream is exquisite – what a pity it isn’t illegal.” -Voltaire
And don’t even think about hosting a slumber party/girl’s night in/movie evening/Saturday night pity party for one without it. The thought is madness. MADNESS I tell you!
Ok, so, ice cream isn’t exactly one of life’s necessities, but it is one of life’s loveliest frivolities, and having a creamy slab of the homemade stuff on hand is a wonderful thing.
I don’t have an ice cream maker or the patience to stir my mix every few hours to prevent ice crystals forming, so this recipe, which is barely adapted from Mary Berry’s original no-churn offering, is a life saver.
With only three base ingredients, it’s so stupidly easy to make, you should try making a couple of batches at a time and adding a few different flavours and textures.
I’ve noted my two very favourite variations on classic vanilla: sticky, crunchy honeycomb and swirls or tangy lemon curd.
4 eggs, separated
100g caster sugar
300ml double cream
- Line a metal loaf tin with greaseproof paper or dig out a plastic tub to store your ice cream.
- Whisk the egg whites in a large bowl with an electric beater until they form stiff peaks.
- Slowly whisk in the caster sugar until the egg whites are stiff and glossy.
- In a separate bowl, whisk the double cream until soft peaks form when the whisk is removed.
- Gently fold the cream and beaten egg yolks into the meringue mixture until combined.
- Pour into your prepared container and freeze overnight before eating.
Honeycomb ice cream
a little vegetable oil, for greasing
200g golden caster sugar
4 tbsp honey
2 tsp bicarbonate of soda
- Lightly grease a big sheet of greaseproof paper and place it over a large wooden board or heat-proof surface.
- Pour the golden caster sugar and honey into a heavy-based saucepan and stir over a gentle heat until the sugar has dissolved. Once melted, turn up the heat and let it simmer until it’s turned into a deep, oozing caramel.
- Take of the heat and quickly whisk in the bicarbonate of soda, mixing furiously. It will start to foam and froth up. Pour the marshmallowy mixture over the greased paper and leave to cool and harden for around 45 minutes.
- When it’s cool, cover with another layer of paper and smash into shards with a rolling pin. Sprinkle on the base of your ice cream tin in layers, covering each layer with a thick slop of ice cream so it’s evenly spread. Finish with some larger shards on top before freezing.
Lemon curd ice cream
1 jar of homemade lemon curd
- Fill your ice cream container a quarter full of the ice cream mixture. Dollop over five or six teaspoons of the lemon curd, gently swirling with the tip of a knife.
- Repeat until the container is full and finish with a final swirl on top before freezing.