Having a few Scottish members of the Sugar & Spice team we haven’t been coping that well with this lovely weather in London but it has provided us with the perfect excuse for some ice cream testing, or rather tasting.
What better way to cool down I say? An ice cream a day….well it probably just make my clothes a bit tighter but at least we are happy for the sun to keep shining all summer long.
Here are a few of our favourite ice cream recipes from the last two weeks;
Apricot Sorbet
8 apricots
1 bay leaf
1 tbsp glucose syrup (optional)
100g caster sugar
* Halve and stone the apricots. Put the apricots, skin side down, in a pan with 400ml of water and all the other ingredients.
* Bring to a gentle boil, reduce the heat and simmer for 5 minutes until the apricots soften then leave to cool.
* Get rid of the bay leaf and puree the apricots in a blender and then strain.
* If you have an ice cream machine churn until frozen and then transfer to the freezer. If you don’t have an ice cream machine please see below for best instructions
Salted Caramel Ice Cream
You need to make a vanilla ice cream and then add salted caramel to it.
For the vanilla ice cream;
2 vanilla pods
375ml whole milk
225ml whipping cream
6 egg yolks
120g caster sugar
* Halve the vanilla pods and scrape out the seeds.
* Put the milk, cream, vanilla pods and seeds in a pan and heat until simmering but not boiling. Set aside.
* Beat the egg yolks with the sugar and add the warm milk mixture. Heat the mixture, stirring continuously, until just before the boiling point so that it doesn’t scramble.
* Turn off the heat and continuing stirring to cool down then remove vanilla pods and transfer to a container. Place the container in very cold water to cool down the custard. Leave the custard in the fridge for at least 5 hours.
For the salted caramel;
75g unsalted butter
50g soft light brown sugar
50g caster sugar
50g golden syrup
125ml double cream
1 teaspoon salt
* Melt the sugars, syrup and butter and simmer for 3 minutes, stirring occasionally.
* Add the cream and half the salt and gently stir. Have a taste to see if you want more salt.
* Churn in an ice cream machine or follow instructions below to freeze without a machine. While churning the ice cream add the salted caramel.
Basil Sorbet
This is so great, it can be served with tomato gazpacho or as a refreshing pudding alongside strawberries. The perfect summer ice cream.
1 cup of caster sugar
1 cup of water
¾ cup of fresh lime juice
1 bunch of basil leaves
* Bring the sugar and the water to boil, boil for one minute and then set aside until cool.
* Blend together the sugar syrup, lime juice and basil leaves and leave until cool before freezing.
* Then copy the instructions below to freeze.
If you don’t have an ice cream machine, put the ice cream in the freezer. After a couple of hours, remove and beat with a fork until it becomes slushy. Repeat this process another two times and the ice cream should be ready.
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