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Brown Bread Ice Cream

  • 350g, 12 ounces wholemeal breadcrumbs.
  • 175g, 6 ounces demerara sugar
  • 900ml, 11/2 pints double cream

  • 1 teaspoon vanilla essence
  • A few pistachios, chopped
  • Whipped cream, to serve
  • Fresh mint sprigs, to decorate
Methodology: Heat a pan until hot.
Add the breadcrumbs and sugar and cook for 15-20 minutes, stirring occasionally, until the breadcrumbs are golden brown and the sugar is carmelized.
(Don't worry if the breadcrumb mixture becomes sticky and lumpy. Stir it occasionally to break up any lumps and prevent burning. Don't stir the mixture too often, or it won't caramelize properly.)
Remove pan from heat.
Allow mixture to cool, then break into small pieces.

Put cream in a bowl.
Stir in vanilla essence and the breadcrumb pieces.
Add a few chopped pistachios for extra flavour.
Transfer to a rigid plastic container.
Cover and freeze for 2 hours.

Remove the ice cream mixture from the freezer and whisk well.
Return to the freezer for a further 6 hours, or until firm.
Serve with cream, decorated with mint.

Caramel Ice Cream (very rich)

  • 1 quart or 3 pints of full milk (1/2 milk, 1/2 cream

  • 1 egg
  • Scant 1/2 cup flour

  • 1 heaping cup of sugar
  • 1 quart of whipping cream
Boil the milk
Beat the egg and flour together and add to the boiling milk.
Put the sugar in a hot skillet.
Stir and shake frequently until the sugar gets brown and liquid.
Then stir it into the custard.
Cool the mixture thoroughly.
Put through a fine sieve.
Add the cream and freeze.
The caramel mixture may be made the day before the cream is to be used.

Caramel Ice Cream (economical)

  • 1 pint half milk, half cream
  • 4 eggs
  • 1/2 cup flour

  • 11/2 cups of sugar

  • 1 can evaporated milk
  • 11/2 pints of whipping cream

  • 1 teaspoon vanilla extract
  • 2/3 cup of water.

Methodology: Caramelize the sugar in a hot skillet, stirring constantly.
Add the water.
Stir until sugar is dissolved and evaporated into a heavy syrup.
Set aside to cool.
Separate the eggs.
Beat the whites stiff, and set aside.
Add the flour to the milk and evaporated milk.
Beat in caramel mixture and beaten egg yolks.
Cook mixture in top of double boiler, stirring constantly until custard begins to thicken and coats a silver spoon.
Fold in the egg whites.
Cool, put through a fine sieve.
Whip the whipping cream and fold into custard mixture.
Add vanilla.
This makes a gallon of ice cream.

Chocolate Ice Cream

  • 1 pint of unsweetened evaporated milk
  • 4 ounces chocolate
  • 2 ounces castor sugar
  • 4 eggs
  • 1/2 pint cream

  • 2 dessertspoonfuls vanilla essence
Methodology: Put the chocolate broken up into a strong saucepan, add a little of the evaporated milk to it and the sugar, and heat slowly at first to prevent burning.
When the chocolate, sugar, and milk are well blended, add the beaten egg-yolks, and whisk in the rest of the milk and the vanilla essence.
Continue whisking until the mixture is light and frothy, cool, and then stir in the half-whipped cream, and the stiffly beaten whites of the egg.
Put into freezer.

Coffee Ice Cream

  • 11/2 tablespoonfuls freshly ground coffee (or coffee essence can be used)

  • 1/2 pint of milk

  • 1 pint cream
  • 2 eggs
  • 1/4 pint water

  • 5 ounces sugar
  • 2 teaspoonfuls gelatine
Methodology: Infuse the coffee with the boiling milk for around 10 minutes, but do not let it boil.
Then strain it to remove the grounds.
Soak the gelatine in 2 or 3 tablespoonfuls of hot water, then boil the sugar and water for about 5 to 8 minutes until it is syrupy.
Then stir in the dissolved gelatine.
Beat the eggs, stir in the milk and coffee, add the cool syrup and gelatine to the mixture, and cool.
Whip up the cream ligtly, and blend it in also.
Continue stirring for a few minutes to blend all the ingredients together.
Put into freezer.

Festive Fruity Ice Cream

  • 3 egg yolks
  • 100g, 4 ounces unbleached or white caster sugar
  • 1 teaspoon vanilla essence
  • 1 teaspoon ground mixed spice
  • 450ml, 15 fluid ounces single cream
  • 150ml, 5 fluid ounces double cream
  • 3 tablespoons brandy (optional)
  • 100g, 4 ounces ready-chopped mixed candied fruit.
  • 50g, 2 ounces toasted flaked almonds
  • Mint sprigs, to garnish
Methodology: Whish together egg yolks, sugar, vanilla essence and mixed spice until thick, pale and creamy.
Heat the single cream in a pan until nearly boiling, then stir slowly into the egg mixture.

Strain the hot cream mixture into a heatproof bowl set over a pan of simmering water.
Stir over a low heat until the custard is thick enough to coat the back of a wooden spoon.
Do not allow to boil.
Remove bowl from pan.
Allow the custard to cool.

Whip the double cream into soft peaks, then fold into the cold custard.
Transfer to a rigid plastic container.
Freeze for 1 hour, or until slushy.
Beat well, then freeze for 30 minutes.
Beat again, then stir in brandy, fruit, nuts, and sultanas.
Freeze again for 1 hour, beating halfway through.
Transfer to 4 small bowls.
Freeze for 1 hour.
Turn out, garnish with mint and serve with whipped cream and wafer biscuits.

Praline Ice Cream

  • 1 teaspoonful of almond-flavoured custard powder
  • 2 ounces sugar
  • 2 eggs
  • 11/2 gills of milk
  • 11/2 gills of cream
  • A few drops of almond essence
  • 11/2 ounces of almond rock
Methodology: Mix the custard powder with a little cold milk.
Put the remainder on to boil; when boiling, pour it on to the blended custard, stirring continually.
Return to the saucepan, add the sugar, and boil for 5 minutes.
Add the yolks of eggs, and cool for a few minutes, but do not let the mixture boil.
Stir whilst the custard is cooling.
Whip up the whites of egg very stiffly, and the cream lightly.
Whilst waiting for the custard to cool, crush the almond rock.
Then stir in the whipped cream, almond rock, the whites of egg, and the almond essence if required.
Blend well, and then place in freezer.

Raspberry Ice Cream

  • 1 pint vanilla ice cream
  • 1 pound raspberries
  • Squeeze of lemon juice
  • 2 ounces sugar
  • 1 teaspoonful gelatine
Methodology: Rub the raspberries through a sieve.
If they are sprinkled with a little castor sugar and crushed and left for about 30 minutes.
The juice is more easily extracted from the fruit and they sieve more readily.
Put the vanilla ice cream into a basin, add the sieved raspberries, a little additional sugar, squeeze of lemon juice, and the gelatine dissolved in about 2 tablespoonfuls of hot water.
Blend all the ingredients thoroughly.
If liked, the mixture can be enriched by adding a little beaten cream.
Place in the freezer.

Strawberry Ice Cream

  • 150 ml (1/4 pint) fresh double cream

  • 100 g (4 ounces) granulated sugar
  • 275 ml (1/2 pint) water

  • 275 ml (1/2 pint) fresh strawberries (pureed)

  • 2 egg whites
Methodology: To make a sugar syrup, dissolve sugar slowly in the water.
Bring to boil and continue to boil steadily for 5 minutes.
Leave to cool.
Mix the pureed strawberries with the cold sugar syrup, chill to a practically frozen "slushy|" consistency.
Whisk egg whites until stiff and fold into this mixture.
Freeze until half-solid.
Whip the cream until softly stiff, mix well into the strawberry ice mixture, and turn into a plastic freezer box.
Cover and freeze until solid.
When ice cream is required, serve into individual sundae dishes.
Decorate with fresh strawberries and whipped cream or strawberry sauce.

Vanilla Ice Cream

  • 1 pint milk
  • 1 ounce vanilla--flavoured custard powder
  • 6 tablespoonfuls unsweetened evaporated milk
  • 2 eggs
  • 3 ounces castor sugar
Methodology: Blend the custard powder with a little of the cold milk.
Put the remainder on to boil, and when boiling, pour it on to the blended cornflour, stirring all the time to prevent lumps forming.
Then return to the saucepan, add the sugar, and simmer for 3 or 4 minutes.
Stir in the beaten eggs, and continue to cook for a few minutes, continuing to stir.
Add the sugar, mix well, allow the custard to cool, stir in the evaporated milk and a little vanilla essence.
When quite cold, put into the freezer.

Yuletide Ice Cream

  • 1/2 cup chopped dates

  • 1/2 cup chopped raisins

  • 1/4 cup chopped cherries

  • 1/4 cup crushed nuts

  • 1 packet of chocolate or vanilla dessert
  • 3/4 pint of milk

  • 1 cup unsweetened evaporated milk
  • 2 level tablespoonfuls sugar
Methodology: Cook the dessert packet contents using the milk.
Allow to cool.
Add evaporated milk and sugar.
Pour into refrigerator tray and freeze quickly till set.
Remove from refrigerator and place in a basin.
Beat till thick and creamy and about twice the original volume.
Mix in the fruit, cherries and nuts.
Freeze quickly till firm.

Chocolate Coating

  • 3 ounces margarine or butter
  • 1/2 cup drinking chocolate powder.

    Alternatively, use 8 level tablespoonfuls icing sugar and 3 level tablespoonfuls cocoa, sifted together.)

Methodology: Melt the margarine or butter over gentle heat.
It should be barely warm, not hot.
Gradually add to the drinking chocolate stiring until smooth.
The ice cream must be very firm.
Cut into blocks and insert a wooden skewer in each.
Dip each block, the chocolate will set at once, and serve immediately.

Page Last Updated - 18/03/2008
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