WE CAN all agree that there is nothing better on a hot summer’s day than enjoying an ice cream with the kids.
But, instead of rushing to the shops and buying lots of flavours to suit everyone’s desires, why not have a go at making your own at home?
This is a great activity to get the kids involved and have fun experimenting with different toppings and flavours.
The sauces can be a bit trickier to make, but once made, these can be stored in the fridge and used again and again.
Trust me, your kids will thank you later.
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ICE CREAM SAUCES WITH SPICY NUTS
(Serves 4)
1 knob butter
150g mixed nuts
2 tbsp soft brown sugar
1 sprig rosemary, destalked
Pinch cayenne pepper
Pinch smoked paprika
Pinch ground cinnamon
Method:
Melt the butter in a pan on a gentle heat and add in the nuts.
Cook through for five minutes and before adding the sugar, rosemary leaves and spices.
Cook through for a further two minutes. Take a sheet of greaseproof paper and pour the mix onto it. Set aside to set, then break up to scatter over the ice-cream.
Butterscotch Sauce
(Serves 4)
50g butter
50g golden syrup
50g soft brown sugar
75ml double cream
1 teaspoon vanilla extract
1 teaspoon rum
1/2 lemon juiced
Method:
Add the butter, syrup and sugar to a pan and bring to a gentle simmer.Once all is combined, remove from the heat and add in the cream, vanilla, rum and stir well.
Add in the lemon juice and season to taste with a pinch of salt.
Pour over ice cream and serve.
Berry Coulis
(Serves 4)
250g blueberries (or any other berry will work)
50g sugar
Pinch of salt
Squeeze of lemon juice.
Method:
Start by placing the berries in a pan and add in the sugar and salt and cook or five minutes on a gentle heat.
After five minutes the berries will have softened.
Add in the remaining berries
and cook for a further two minutes.
Squeeze in the lemon juice and serve over ice cream.
You can place the rest in the fridge for later use.
3-MINUTE ICE CREAM
350g frozen raspberries (any berry will work, they need to be frozen to work, but can you use fresh, wash, chop and pop into freezer)
600ml double cream
15g icing sugar
Method:
This recipe is made using a food processor and not an ice cream machine.
Take the berries out of freezer. Add the double cream and icing sugar to the mixer and mix to stiff peaks.
Add in the berries and whisk until smooth, serve immediately.
If the mix is too loose, add a pinch more icing sugar to bind the mix.
