Ah, we made it. Coming out of what feels like the longest winter of my 32 years has me dancing in all of the delights of Spring. All of those warm, soft, easy months are just around the corner and I’m here for it. The house has been deep-cleaned (well, two rooms) my legs are waxed (lies) and the books are lined with bound pages of Spring (priorities!) Sweet days of the children pottering around in just pants and a white vest, smelling of sticky sunblock and glowing with adventure. I just so happen to have the perfect homemade ice-cream recipe for you, just to top it off.
All this talk of springtime, and in true English fashion – it’s raining outside with talk of snow. But we have just been treated to a week of blanket picnics and paddling pool days, so I’ll take it.
In fairness, with the cost of living going up so painfully, if it could rain every day at 5am for one hour so our hosepipe can gather dust but the vegetable patch flourish… well, that would be just dandy!
So, here’s what you’ll need for the perfect homemade ice cream recipe:
A freezable dish (I use two of these metal pie dishes)
500g raspberries/strawberries/blackberries, plus extra to top
1 pint whipping cream
2 large bars of good-quality dark chocolate (I use Green & Blacks)
1 lemon, juiced
400g tin condensed milk (ish… if it varies 10g either way it won’t matter)
*My 11 year old loves adding chunks of fudge
How to rustle it up:
- Leaving the wrapper on the chocolate bar, smash it into chunks with a rolling pin (the children love tp help with this part, alternatively – it’s gloriously therapeutic if you do it yourself)
- Pour the lemon juice into a mixing bowl, add the berries and mash with a fork. I prefer to only mash them a little to release the flavour of the juices but keep chunks throughout, but that’s entirely down to personal taste. Add the condensed milk and stir together.
- In a separate large bowl, whisk the cream to a soft peak stage.
- Add the mashed fruit mixture to the cream and fold in. You can do this until it’s all the same colour throughout, but I prefer to only mix for a minute so it gives the ice-cream a ripple effect throughout. Very pretty for tea parties – and instagram, obviously…
- Stir through the majority of the chocolate.
- Spoon the mixture into your container/s, then sprinkle with any remaining berries/ chocolate. Unicorn sprinkles have proven to be a huge hit, though I must admit I prefer it without. Though given that parenting is essentially a refined form of Stockholm syndrome, they’re usually added.
- Freeze for at least 3 hours. When removing from the freezer to serve, allow to sit on the side for 10 minutes to soften, and run your scoop under warm water to allow you to get a clean, neat scoop (Neither of which I was allowed to do before taking these photos, as the whole household suddenly declared themselves starving!)
Annnd, devour.
Let me know if you give the perfect homemade ice-cream recipe a go, and what weird and wonderful things you add!
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