Ice-cream

The hot weather has arrived and suddenly the shorts and vest are out, BBQ's in full swing and covers are off the beds? What better time to talk about ice-creams and how easy they are to make? Of course, if you have an ice-cream maker it comes with instructions and most are very easy to use, but you still need to do some work beforehand.

If you don't have an ice-cream maker, then put the mixture in a tub and into the freezer, but take it out and stir every 15 minutes until set. My husband is diabetic, as I have mentioned before, so I make him sugar-free ice-cream using artificial sweeteners and it works very well. Sometimes the recipes call for a custard base and of course packet custard will work as well, but not quite as tasty. Some recipes use just the cream base and almost anything can be used to make ice-cream include all fruits, some vegetables and even tea! Below are just a few unusual ones to try and my favourite is the Raspberry Cheese cake one.
Buen Apetito

Sweetcorn Ice-cream

4 ears sweet corn, shucked (leaves taken off), kernels removed and cobs halved
2 cups whole milk
2 cups double cream
¾ cup sugar, divided
9 lg egg yolks

Cook kernels in a dry cast-iron frying pan over medium-high heat, stirring, until browned in spots, 4 to 5 minutes. Transfer kernels to a large heavy saucepan. Add cobs, milk, cream and ½ cup of sugar to the saucepan. Bring to a boil, stirring constantly; remove from heat. Discard cobs. Purée mixture until smooth with a stick blender or jar blender; return blended mixture to the saucepan. Whisk together egg yolks and remaining ¼ cup of sugar in a bowl. Bring corn mixture to a low simmer; remove from heat. Slowly whisk one cup of hot corn mixture into yolk mixture, whisking constantly. Return yolk mixture to the saucepan, whisking constantly. Cook, whisking constantly, over medium-low heat until thick enough to coat a spoon, 5 to 7 minutes. Pass custard through a sieve, pressing hard to remove as much liquid as possible. Discard solids. Chill completely. Transfer to an ice cream maker and process according to manufacturer's instructions.

Butter Pecan Ice Cream

2 cups whole milk
1½ cups brown sugar
4 egg yolks
Pinch of salt
2 tbsp unsalted butter
2 cups semi skimmed milk
2 cups whipping cream
2 tsp vanilla extract
Candied Butter Pecans
1 cup pecans
1/3 cup sugar
2 tbsp unsalted butter

Prepare Ice Cream
In a medium saucepan, whisk together milk, brown sugar, egg yolks, and salt. Place pan over medium-high heat until mixture reaches a simmer. Lower heat to medium and whisk mixture for 5 minutes or until it begins to thicken. Strain mixture into a large bowl and whisk in butter until combined; then incorporate half-and-half, cream, and vanilla. Cover with plastic wrap and refrigerate until chilled, about 2 hours.

Prepare Candied Butter Pecans
In a heavy skillet over medium heat, combine pecans, sugar and butter, stirring constantly for about 6 minutes or until sugar has melted and browned. Remove from heat; spread nuts on foil. Once nuts have cooled, break into bite-size pieces and reserve.

Pour ice cream mixture into ice-cream maker; process according to manufacturer instructions. Once ice creams made, stir in reserved pecans.

Raspberry Cheesecake Ice Cream

3oz cream cheese
1 cup sugar
1½ cups puréed, strained raspberries
1 cup whipping cream
1 cup whole milk

In a large bowl, whisk cream cheese until smooth; add sugar and continue whisking until combined. Whisk in raspberries, followed by cream and milk until fully incorporated. Pour mixture into ice-cream maker; process according to manufacturer instructions.

Vanilla, Chocolate or Choc Mint Ice Cream

2 cups whole milk
1 cup sugar
4 egg yolks
Pinch of salt
2 cups semi skimmed milk
2 cups whipping cream
2 tsp vanilla extract
In a medium saucepan, whisk together milk, sugar, egg yolks and salt. Place pan over medium-high heat and whisk until mixture reaches a simmer. Lower heat to medium and whisk for 5 minutes or until mixture begins to thicken. Strain mixture into a large bowl, then whisk in milk, cream and vanilla. Cover with plastic wrap and refrigerate until chilled, about 2 hours. Pour mixture into ice-cream maker; process according to manufacturer instructions.
Chocolate Ice Cream Variation
After straining mixture in step 1, add 1 cup semi-sweet chocolate chips and stir until melted and fully incorporated. Continue with recipe.

Mint Chocolate Chip Ice Cream Variation
In step 1, substitute 1 teaspoon peppermint extract for 1 teaspoon vanilla. Once ice cream is made, stir in 2 cups mini chocolate chips.