The inside scoop on home-made ice cream

5 TIPS FOR CREAMY HOME-MADE ICE CREAM

These are the fail-safe hints you need to effortlessly stock your freezer with your favourite dessert.

1. MAKE A GOOD CUSTARD
Do this by combining milk and cream with sugar and cooking on the stove. Whisk in egg yolk and cook slowly over a low heat. A high heat will result in scrambled-egg ice cream!

2. DON’T OVERFILL YOUR ICE-CREAM MACHINE
The same goes for blenders and food processors or the ice cream won’t be properly aerated. Rather work in batches and never fill your equipment more than two-thirds of the way.

3. ADD ALCOHOL
Home-made ice cream is usually harder than shop-bought. Alcohol can prevent this as it doesn’t freeze (try adding 3 T vodka to 1 litre of mixture if you don’t want to alter the flavour of your ice cream). Sugar also doesn’t freeze, so never adjust the sugar content of a recipe.

4. COVER IT WITH CLINGWRAP
To prevent ice crystals from forming, cover the surface with a layer of clingwrap or wax paper before closing the container.

5. STORE ICE CREAM AT THE BACK OF THE FREEZER
This is where your freezer’s temperature is most consistent. Store it near the door and the temperature will fluctuate, causing unpleasant graininess.

Try some of our latest ice cream recipes below.

COCONUT-AND-CARAMELISED BANANA ICE CREAM

Serves 4 to 6

• Heat 120 g sugar in a nonstick pan over a medium heat until the sugar has dissolved.
• Increase the heat and add 5 peeled and roughly chopped bananas. Allow to caramelise.
• Once the bananas are golden and very caramelised, turn off the heat and allow to cool.
• Place the bananas, the zest and juice of 1 lime and 2 x 400 ml cans of coconut cream into a food processor. Blend until smooth and well combined. Spoon the mixture into an ice-cream machine and churn until smooth and frozen.

BLACK SESAME ICE CREAM

Pro-tip: Always be ice-cream ready.
The bowl of an ice-cream maker should be ice cold before you use it (no, 30 minutes in the freezer won’t cut it). Get into the habit of storing yours in the freezer, wrapped tightly in a plastic bag, so that it’s always ready to go.

Try: Black sesame ice cream here.

COFFEE ICE CREAM WITH HOKEY POKEY AND BUTTERSCOTCH SAUCE

Do the hokey pokey
We know it as honeycomb - the people of Cornwall and New Zealand know it as hokey pokey. Call it what you like, as long as you crumble it over ice-cream or sneak a few shards to nibble with coffee when no-one's looking. Need a present to take along for the host of your next dinner party? Hokey pokey's a go-to gift.

Try: Coffee ice-cream with hokey pokey and butterscotch sauce

PISTACHIO ICE CREAM

"My best hack for a naturally vivid green ice cream is to pop the shelled pistachios into hot water to blanch them. This brightens the colour. " - Abigail Donnelly

Serving suggestion:
Dip the rims of sugar cones into melted white chocolate, then into dried rose petals, chopped pistachios or frozen, grated blueberries.

Try: Pistachio ice cream

CLEMENGOLD SEMIFREDDO AND MELON ICE CREAM

Pro-tip! If you'd prefer a softer serve: Skip the whole custard and churning process by making classic Italian semifreddo (half-frozen). Part ice cream, part mousse, it’s made with beaten egg yolks, whipped egg whites, cream and your avour of choice. Take it out of the freezer at least an hour before serving.

Try: Clemengold semifreddo and melon ice cream

No ice-cream maker? No problem! Try Abi's easy 3-can ice cream.

Discover more ice cream recipes here.