Dinner with the in-laws tonight so what better thing to bring but a yummy homemade ice-cream.
I decided to use the rule : if it's not broke don't fix it and kept to my always perfect quick vanilla ice-cream recipe:
2 cups of thickened cream
1 cup of milk
3/4 sugar
1 teaspoon of vanilla bean extract incl seeds
1 pinch of salt.
In an ideal world you whisk up the batter and pop it in the fridge to chill for a few hours before putting it into the ice-cream machine.
I never have time for that!
So, working on the premise that my ingredients are just out of the fridge anyway, I whisk them all up and pour it straight into my beautiful little ice-cream maker for about 15 minutes.
I substitute regular milk and cream for Lactose free brands and it works perfectly. It is a fantastic way to make lactose free ice-cream, there is no taste difference and it is so delicious and creamy!
Once your ice-cream starts to look like this it is ready to whip out and into a container for the freezer. At this stage it has the texture of soft serve ice-cream. You can eat it now but you need to be quick as it melts fast. I find a few hours or over night in the freezer leaves it perrrrfect.
I always pop the glass tub i keep my ice-cream in into the freezer when it is empty so it is nice and cold when your ice-cream goes into it.
Ok so the next part was a new recipe for me..... HOME MADE HONEY COMB.
After looking online for a recipe that didn't need a sugar thermometer I decided upon trying this one out as it used the least ingredients and did not seem too complex.
The ingredients are :
4 tablespoons golden syrup
1 tablespoon water
1 cup white sugar
3 teaspoons bicarb soda
Make sure you use a big pot with high sides and that you use a good greaseproof baking paper or tinfoil greased well with oil.
Cooking molten sugar is incredibly dangerous and hot so please be careful. If the sugar starts to expand too much and looks like it will spill over the bowl - just let it as it is too hot and dangerous to try and catch and clean up.
Firstly measure out all your ingredients. Pour the golden syrup, water and sugar into your pot. Mix them together into a paste and distribute it evenly across the base of the pot. Use a wet piece of kitchen roll to clean the sugar from the sides of the pot, this will stop it from burning. Once the heat is on do not mix or stir the mixture as you will agitate the sugar crystals.
Bring to the boil and then turn the heat down low to a simmer for 10-15 minutes. The mixture will be ready when you dip a spoon in the mixture and then into water and it becomes brittle.
Once it has reached this stage, turn off the heat and pour in the baking soda and whisk immediately.
Pour into the pan and leave to cool and set.
Poured a kettle full of hot water into the pot with the whisk and cooking utensils that were covered in sugar and it cleaned right off - Thank God!
Once everything has cooled and set it is time to enjoy.....
Break the honey comb up and mix into your ice-cream and place back in the freezer
I decided to use the rule : if it's not broke don't fix it and kept to my always perfect quick vanilla ice-cream recipe:
2 cups of thickened cream
1 cup of milk
3/4 sugar
1 teaspoon of vanilla bean extract incl seeds
1 pinch of salt.
In an ideal world you whisk up the batter and pop it in the fridge to chill for a few hours before putting it into the ice-cream machine.
I never have time for that!
So, working on the premise that my ingredients are just out of the fridge anyway, I whisk them all up and pour it straight into my beautiful little ice-cream maker for about 15 minutes.
I substitute regular milk and cream for Lactose free brands and it works perfectly. It is a fantastic way to make lactose free ice-cream, there is no taste difference and it is so delicious and creamy!
Once your ice-cream starts to look like this it is ready to whip out and into a container for the freezer. At this stage it has the texture of soft serve ice-cream. You can eat it now but you need to be quick as it melts fast. I find a few hours or over night in the freezer leaves it perrrrfect.
I always pop the glass tub i keep my ice-cream in into the freezer when it is empty so it is nice and cold when your ice-cream goes into it.
Ok so the next part was a new recipe for me..... HOME MADE HONEY COMB.
After looking online for a recipe that didn't need a sugar thermometer I decided upon trying this one out as it used the least ingredients and did not seem too complex.
The ingredients are :
4 tablespoons golden syrup
1 tablespoon water
1 cup white sugar
3 teaspoons bicarb soda
Make sure you use a big pot with high sides and that you use a good greaseproof baking paper or tinfoil greased well with oil.
Cooking molten sugar is incredibly dangerous and hot so please be careful. If the sugar starts to expand too much and looks like it will spill over the bowl - just let it as it is too hot and dangerous to try and catch and clean up.
Firstly measure out all your ingredients. Pour the golden syrup, water and sugar into your pot. Mix them together into a paste and distribute it evenly across the base of the pot. Use a wet piece of kitchen roll to clean the sugar from the sides of the pot, this will stop it from burning. Once the heat is on do not mix or stir the mixture as you will agitate the sugar crystals.
Bring to the boil and then turn the heat down low to a simmer for 10-15 minutes. The mixture will be ready when you dip a spoon in the mixture and then into water and it becomes brittle.
Once it has reached this stage, turn off the heat and pour in the baking soda and whisk immediately.
Pour into the pan and leave to cool and set.
I did try and take a short stop motion film of this process but you cannot see what is happening very well!
Poured a kettle full of hot water into the pot with the whisk and cooking utensils that were covered in sugar and it cleaned right off - Thank God!
Break the honey comb up and mix into your ice-cream and place back in the freezer
Hiya - just stopped by from Ah-Tissue's status on blogs:-)
ReplyDeleteYum - honeycomb! I absolutely MUST try this :)
ReplyDeleteyeh it really wasnt as traumatic as i anticipated it to be...although i will try a different recipe next time the consistency wasnt perfect the next day but the stuff that was broken through the ice-cream and frozen was pure bliss!!
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