Ice cream is one of the top summer desserts, that can be made easily even without an ice cream machine. By repeatedly scraping the frozen ice cream every 30 minutes helps to break up the ice crystals and ensures that the finished result is smooth, rather than a grainy texture. Have a go at making some homemade ice creams choosing flavours from a classic Graham Campbell's strawberry ice cream to Galton Blackiston's stout ice cream.
1
Pour the custard into a plastic container with a tight fitting lid
2
Place in the freezer for 30 minutes
3
After 30 minutes remove from the freezer an use a fork or small whisk to mix the frozen custard from the outside to the middle
4
Return to the freezer for a further 30 minutes then repeat the mixing process, breaking up any large icy bits as you go
5
Repeat these steps until the ice cream is evenly frozen, it will take between 3 and 4 hours
6
Serve straight away or leave in the freezer to eat later
Get in touch
Please sign in or register to send a comment to Great British Chefs.
