With our first mini heat wave almost over, I've been in an ice cream making frenzy once again! The most exciting news is that I've perfected my recipe! Yay!
When I first made ice cream I was using the raw egg, or, no egg techniques, the main reason was, I wanted ice cream in an hour, tops, not 5 hours with lots of preparation over a hot stove. However, I knew the cooked custard way would probably taste better...
So, I decided to stop being a wimp and experiment some more over the hot stove! It really wasn't that bad or long, and if you're ok with using the microwave, even quicker! I used the recipe I created in my last post, only I cooked the egg through first in the coconut cream, maple syrup, lemon juice and salt, then added the fruit ingredient.... Chilled, And, ice cream maker or ice mould freezy magic time later....perfection, sooo delishious, it's certainly worth the prep time and wait time.
I also decided to try using silicon single serve cake moulds and kids ice block moulds, they worked fabulously!!!
So here are the photos...
And here is the recipe
1 can coconut cream
1/3 cup maple syrup
1 TSP vanilla essence (one day soon when I can afford it I'll try the real stuff!)
Squeeze lemon juice
For berry ice cream
250 g raspberries or your favourite berry
OR for banana ice cream
one mashed banana
OR for coffee ice cream
1 heaped teaspoon instant coffee, dissolved in one teaspoon hot water
Whisk together coconut cream, eggs, salt, maple syrup, vanilla, lemon juice. Stir over low - medium heat until custard thickens. Add berries or banana or coffee, then chill in your fridge or freezer for a quicker chill! Then add the mix to your ice cream maker and follow your machines instructions, or, pour directly into your silicone or ice block moulds and freeze a few hours until frozen solid.
Did I say yum?!!! :-)