Who doesn’t like ice cream? No, seriously, who doesn’t? I don’t know a single person who doesn’t like it. I’ve heard the odd person (and I really do mean odd) complain from time to time that it’s a bit too cold – clearly they don’t quite understand the concept of ice cream – but apart from this quite frankly ridiculous complaint, I’ve never heard a single person express any kind of dislike towards this amazing creation. And why? Well, everyone just LOVES ice cream!
This love that we all share for ice cream is most probably something that stems from many of our childhoods. I know it does from mine anyway. I mean come on, think about it. Most parents own a least one photograph of their child with their first ever ice cream. This photo usually consists of an unrecognisable child, due to the huge amount of ice cream covering his or her face, sat in their pram wearing the world’s biggest smile. I know I am not the only one to have featured in a photo like this, we all have. It’s this moment captured on camera that begins many of our ice cream love affairs.
I’ve always eaten a lot of ice cream, but making it, well that’s a fairly new thing to me. There’s so many amazing ice cream brands out there on the market that most people wouldn’t even think to try making their own. I used to think the same. That was, well, until I tried making my own for the first time and honestly, it’s one of the most satisfying things in the world to make. The taste is unreal and the texture is like no ice cream you could ever buy in a supermarket. There’s no point in lying, without an ice cream maker it is a very time consuming recipe, but I promise you it is worth every single second of it.
3 large egg yolks
20g caster sugar
200ml double cream
250ml full fat milk
Zest of 2 limes, juice of 1
- Firstly, if you do not own an ice cream maker then place a suitable container into the freezer and leave it in there until required. For those using ice cream makers, you will need to follow the instruction manual for your particular machine on how long to freeze your bowl before use.
- Now on with the recipe! Pour all your raspberries into a saucepan with the caster sugar and lime juice. Heat over a medium temperature and stir fairly frequently until the sugar melts and you end up with a raspberry and lime syrup. Remove from heat and set to one side.
- In a separate bowl, whisk the egg yolks and caster sugar together until thick and creamy. All sugar should have dissolved too.
- Next gently heat the double cream and milk in a pan until just below boiling. Remove off heat and quickly stir in the egg mixture. Place back onto a very low heat and keep stirring until the mixture begins to thicken. This should take around a minute.
- Remove from the heat and gently fold in all of your raspberry and lime syrup as well as adding in the fresh lime zest.
- For those of you using ice cream makers, see the machines instruction manual for the final steps of the process.
- For those of you NOT using ice cream makers, get your container from the freezer and pour ice cream mixture in. Leave to cool for a little while and then pop into the freezer, uncovered.
- Make sure you check your ice cream every 45 minutes for the first 3 hours, stirring it well every time. Check it again another 2 hours later and give it a final stir if needed. Leave until completely frozen and then it’s all yours!