Interesting ice-cream recipes: when chocolate just isn’t enough anymore
How would we have ever survived hot summer days without swimming pools and ice-cream? Here are three unique ice-cream flavours to try while the weather is still baking.
Peppermint Ice Cream
Adapted from spiced blog
It’s been a blistering hot day and you’re tired and sweaty. Grab a spoon of peppermint ice-cream and seat yourself in front of a fan – you’ll feel better and cooler with every spoonful.
- 350ml full cream milk
- 4 egg yolks
- ½ cup sugar
- ½ tsp. vanilla essence
- 1 tsp. peppermint essence
- 450ml cream
- A few striped candy canes, crushed.
- In a saucepan, heat the milk over a medium heat until it just starts to simmer.
- While you wait for the milk, whisk together the egg yolk and sugar in a bowl.
- Remove the milk from the stove and slowly whisk it into the egg yolk mixture.
- Return the mixture to the saucepan and heat over a medium heat.
- Make sure to keep stirring the mixture until it begins to thicken and coat the back of a spoon.
- Once thick, remove from the heat and pour through a sieve into a container.
- Next add the vanilla and peppermint extract, as well as the cream to the mixture.
- Stir well.
- Cover the mixture with cling wrap, pressing down directly onto the surface.
- Freeze overnight.
- Before serving the ice-cream sprinkle the crushed candy canes on top (optional).
Honey Lavender Ice-cream
Adapted from Growing up with Gabel
You have full permission to devour this fragrant ice-cream in one sitting!
- 300ml fresh cream
- 60ml honey
- 60ml condensed milk
- A toothpick dipped in a tiny bit of lavender oil (really just the tip of the toothpick!)
- In a bowl, whip cream until stiff.
- Fold in the honey and condensed milk. Swirl the toothpick around in the mixture.
- Pour the ice-cream mixture into a container and freeze overnight.
- Serve with sprinkles.
Red Wine Ice-Cream
Adapted from cooking with Janica
Everything you have ever wanted all in one bowl.
- Bottle of red wine such as Merlot or Shiraz
- 150ml brown sugar
- 450ml fresh cream
- 230ml full cream milk
- 4 egg yolks
- ½ tsp. vanilla essence.
- Before you start making the ice-cream you’ll need to boil the wine down to a syrup. Pour the red wine into a large pot and let simmer over a medium heat until the wine is reduced to about a cup of liquid. Note: This may take up to an hour (P.S Pour a little bit of the wine into a glass to enjoy later!)
- In a bowl, whisk together the brown sugar and cream. Add the vanilla essence to the cream mixture.
- Pour into a pot, set the heat on medium, and stir constantly until it begins to steam but not boil.
- In a separate large bowl, beat egg yolks with a fork until they’re light in colour.
- Very slowly add the cream mixture to the egg yolks so the eggs don’t curdle.
- Pour the mixture back into the pot and cook over a medium heat until it thickens into a custard.
- Once the mixture is thick, remove it from the heat and pour through a strainer into a clean bowl.
- Stir in the full cream milk and the wine reduction.
- Place the mixture in the freezer until it has set.
While you wait for your wine ice-cream to set, sit down and enjoy that bit of Merlot you set aside for yourself earlier – because life is about living.