[vc_row gap="35"][vc_column][vc_single_image image="29639" img_size="full" alignment="center" el_id="Recipe Image"][trg_recipe template="recipe2" summary="This ice cream tastes like heaven. I am still amazed by the fact that it is possible to make ice cream at home without a machine that tastes so good, it never fails to impress everyone." recipe_category="Dessert" tags_schema_only="true" prep_time="20" cook_time="0" total_time="480" ingredients="%5B%7B%22list%22%3A%22250%20ml%20full-fat%20milk%5Cn15%20g%20corn%20flour%5Cn300%20g%20condensed%20caramel%5Cn300%20ml%20whipping%20cream%5Cn1%2F2%20tsp%20xanthan%20gum%5Cn1%20tsp%20caster%20sugar%5Cn1%2F4%20tsp%20salt%5CnTesco%20salted%20caramel%20fudge%20%E2%80%93%20roughly%20chopped%22%7D%5D" custom_nutrients="%5B%7B%22level%22%3A%220%22%2C%22text_style%22%3A%22normal%22%7D%5D" json_ld="" enable_numbering="" hide_name="true" hide_date="true" hide_author="true" hide_img="true" hide_summary="true" hide_nutrition="true" social_buttons="print"][trg_recipe_method][vc_column_text]In a small glass stir together corn flour and 3 spoons of cold milk. Once incorporated, mix it with the remaining milk in a bigger pot and slowly bring to the boil. Boil for around 2-3 minutes. Stir all the time as you don’t want any lumps in your custard. Set aside to let it cool a bit (if there are little white lumps, you can pass the mixture through a strainer).[/vc_column_text][/trg_recipe_method][trg_recipe_method][vc_column_text]Mix condensed caramel and salt with the custard and put it in the fridge for 15 minutes.[/vc_column_text][/trg_recipe_method][trg_recipe_method][vc_column_text]At the bottom of your whipping bowl mix together a spoon of sugar and xanthan gum first. Add a splash of cold cream and whisk it for a few seconds. The mixture will thicken. Add remaining whipping cream and whisk until it’s stiff and creates peaks.[/vc_column_text][/trg_recipe_method][trg_recipe_method][vc_column_text]Add whipped cream into your caramel mixture and whisk until all is incorporated and smooth (optional but highly recommended).[/vc_column_text][/trg_recipe_method][trg_recipe_method][vc_column_text]Pour the mix into the container.[/vc_column_text][/trg_recipe_method][trg_recipe_method][vc_column_text]Freeze (I achieve the best consistency in 7 – 8 hours in our freezer).[/vc_column_text][/trg_recipe_method][/trg_recipe][vc_column_text]
[/vc_column_text][vc_single_image image="29638" img_size="full" alignment="center"][vc_column_text]Believe it or not, we are experiencing a proper summer here in England this year. The sky is blue, the sun is shining, the temperature is rising and the best way to celebrate the beginning of a hot summer and the end of school year is nice cold ice cream (beer is another option but I can't offer it to children). This is the right time to experiment with homemade ice cream for sure.[/vc_column_text][vc_column_text]I looked online to find some clever ideas and tips to make an ice cream at home. I didn't want to use eggs in this hot weather and we don't have an ice cream maker. So first I started experimenting with this incredibly easy recipe from Gemma.[/vc_column_text][vc_column_text]In fact, the base of her ice cream has two main ingredients - whipping cream and condensed milk but the flavour is additional component so it is actually a three ingredient recipe (our favourite is Oreo ice cream). It is a brilliant recipe because it's easy and you don't need a machine to make it but it's very sweet and the taste of condensed milk is a little bit too strong for me.[/vc_column_text][vc_column_text]I also like the base of Jeni's splendid ice cream (here is an example)
but this one needs a machine to make.[/vc_column_text][vc_column_text]Finally, this guide has some good explanation and tips I found very useful for making homemade ice cream.[/vc_column_text][vc_single_image image="30756" img_size="full" alignment="center"][vc_column_text]I combined all of my research and recipes together and decided that I would like to experiment with milk/corn flour custard from Jeni's recipe to dilute the taste of the condensed milk and reduce the amount of whipping cream used in Gemma's recipe. I added xanthan gum as a stabilizer and a pinch of salt too.
Making good ice cream uses complex science that I won't ever fully understand. But with some sound advice and mostly good luck I managed to make homemade ice cream without a machine that tastes like heaven, doesn't freeze hard rock (at least in our freezer) and doesn't create big ice crystals either.[/vc_column_text][vc_row_inner][vc_column_inner width="½"][vc_single_image image="29645" img_size="full"][/vc_column_inner][vc_column_inner width="½"][vc_column_text]My boys thought the ice cream is delicious and couldn't believe it's homemade. I am so happy it's passed their test.
Now we can celebrate summer... but wait a minute... I have to make another batch of ice cream as the boys completely emptied the tub.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]