Tuesday, July 24, 2012

Homemade Vanilla and Passionfruit Ice Cream

Homemade Vanilla and Passionfruit Ice Cream

OH.MY.GOODNESS! I'm not one to blow my own trumpet, but today I will! I have been in the mood for ice cream ALOT lately but didnt want to just buy a tub of shop ice cream, knowing the amount of sugar, colours, flavours, cheap milk and who knows what else is inside! I also was given an ice cream maker by my lovely friends as a wedding present a couple of years ago, so it made sense to me to try make the ice cream. I have done this in the past, but havent bothered with a proper recipe, basically made a smoothie and froze it in the machine, but was never that satisfied. Well, all of that can go out the window as I can now master homemade ice cream and it is the BEST!

What I love about this ice cream is how nourashing (and delicious) it actually is! I don't for a second feel guilty about eating this! Its made with good quality organic eggs, honey, milk still with the cream ontop and fresh, unprocessed cream! No diet or low fat stuff here, this is real food!

So, I should probabaly give you the recipe and show you how to make some yourself! The original recipe comes this fabulous book!

From this book I got a basic vanilla ice cream recipe, which I use as my base, then flavour with fruits or what ever really! Last week I made a banana ice cream which was delicious!
The other changes I made were, i used honey and coconut sugar rather than cane sugar, but you wouldn't know!

For the best vanilla and passionfruit ice cream, you will need:
300ml full cream milk
25 gm honey
25gm coconut sugar or you can use 50gm cane sugar instead!
1 egg, well beaten
225 ml full fat cream (don't really know how fat free cream can exist, seeing cream is the fat!!)
1/4 tsp vanilla paste
2 fresh passionsfruit

Firstly, combine the milk, honey, coconut sugar, vanilla and egg into a saucepan and allow to thicken on a low to medium heat! Watch it carefully and stir often so you dont scramble the eggs.

Once it is at the stage of coating the back of your spoon, allow to cool. Once cold, stir in your cream and passionfruit pulp and mix well (this is the stage where you would add other flavours if your not doing passionfruit, or leaving it plan as a vanilla ice cream).

Pour into an ice cream maker and churn for 30 minutes, or pour into a container and freeze, giving it a good stir every hour to break up the ice crystals.

Once 30 minutes of churning in an ice cream maker is done, scoop the ice cream into a container and freeze for an hour to get a bit firmer before eating, or freeze till you want to eat it, which may be the next day!

And there we have homemade ice cream! We have eaten ours on french toast and maple syrup, with fruit salad...

I love how you can see the vanilla and passionfruit through the ice cream!

Serve in your favourite bowl and quietly enjoy, as you can see mine is melting as I type away! I better end this, and eat it up!

Let me know if you make this and how it worked for you! What other flavours do you think I should try?



1 comment:

  1. Burnt fig, Taz, Maggie Beer style!! (You'll have to wait til fig season again now, and caramelise them in a pan, oh my so yummy!)