Welcome to this week’s Recipe Crumbs Newsletter
I’m going to start with a mention of the weather again! We are having an early summer and next week expecting the 3rd heatwave of the year. So it just makes sense to me, that this week I should be sharing some of my favourite ice cream and sorbet recipes with you. Indeed, maybe I should have shared them earlier given the weather so far. I hope this doesn’t jinx it for the rest of the summer months.😂
There’s nothing quite like homemade ice cream or sorbet on a warm summer’s day. And with summer berries at their peak, there couldn’t be a better time to make some of these ice creams. Whether you have an ice cream maker or not, it’s easier than you might think. Once you’ve mastered the basics, you can experiment with all sorts of delicious flavours – from classic vanilla and strawberry to something a little more adventurous, such as my Basil Ice Cream.
Happy cooking and have a deliciously cool week.
P.S. I love seeing your photographs, so if you make any of my recipes and are happy to share them tag @recipecrumbs on social media or send them by email.
This delicious creamy mascarpone and redcurrant ripple ice cream needs just 4 ingredients: Mascarpone, redcurrants, sugar and lemon.
No-churn ice creams are wonderfully quick and easy, but many rely on condensed milk, which can make them rather sweet. For delicate flavours such as strawberry, raspberry or basil, I much prefer a traditional churned ice cream.
One of the questions I’m often asked is whether you need an ice cream maker to make great homemade ice cream. The simple answer is no – you can make delicious ice cream without one. But if you enjoy making frozen desserts regularly, an ice cream maker is a worthwhile investment.
Without a machine, you’ll need to freeze the mixture in a shallow container and stir or whisk it every hour or so to break up the ice crystals as it freezes. An ice cream maker does this for you, giving a smooth texture with much less effort.
Always cool the ice cream base thoroughly before freezing or churning.
If freezing by hand, a loaf tin or roasting tin helps the mixture freeze more quickly and evenly.
Or if using an ice cream maker do not overfill Leave enough room for the mixture to expand as it churns.
Transfer the finished ice cream to a freezer-safe container with a tight-fitting lid. Press baking parchment or cling film directly onto the surface to help prevent ice crystals.
Enjoy it while it’s at its best. Homemade ice cream contains no preservatives or stabilisers, so aim to eat it within two weeks for the best flavour and texture.
Let it soften before serving. Take homemade ice cream out of the freezer 20–30 minutes before scooping.
Homemade fresh strawberry ice cream is the perfect refreshing dessert for warm summer days. It bursts with seasonal berry flavour and is surprisingly easy to make.
Bursting with fruity flavour this blackcurrant sorbet is so refreshing. A perfect light dessert to end to a meal or a delightful summer treat at anytime. Sorbets are a delicious dairy-free alternative to ice creams.
Basil might not be the first flavour you'd think of for ice cream, but it really works. Fragrant with subtle sweet, floral notes, it's a deliciously unexpected dessert that's sure to get people guessing the secret ingredient. If you like serving something a little different, this basil ice cream is well worth a try.
These homemade strawberry Greek yogurt lollies are super refreshing and a doddle to make. Containing fresh strawberries, Greek yogurt and just a small amount of added sugar, these homemade popsicles are a great guilt free summer time treat.
Churn– Churning is the process of stirring an ice cream mixture as it freezes. It incorporates air while preventing large ice crystals from forming, producing a smooth, creamy texture. An ice cream maker does this automatically, but no-churn recipes achieve a similar effect by folding whipped cream into the mixture before freezing.
Next Week – Summer Preserves
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