Back to News menuJuly is hotting up and this month, it’s National Ice Cream Month. Relax during these summer days with some fresh homemade ice cream. The two recipes below, Easy Salted Caramel Ice Cream and Rose Water Ice Cream, are from The Clink Desserts Cookbook. To purchase your copy, please click here.
Easy salted caramel ice cream
Serves 8
Ingredients:
340g caster sugar
1 tbsp golden syrup
1 tbsp black treacle
450ml double cream
300ml semi-skimmed milk
2 tsp sea salt flakes
8 egg yolks
Method:
- Heat a heavy-based saucepan over a medium heat. Once hot, tip in 280g of the caster sugar. Heat, moving the pan occasionally, until the sugar melts to a nice caramel colour.
- Add the syrup, treacle and cream and bring to a gentle boil, stirring.
- Add the milk and a generous pinch of salt and stir again.
- Leaving that to gently return to the boil, beat the egg yolks in a large heatproof bowl with the remaining sugar until pale and mousse-like.
- Slowly pour in the hot caramel while whisking.
- Pass it through a sieve into a freezable container and chill.
- Once chilled, sprinkle most of the remaining salt on top and place in a freezer.
- Set a timer for 20 minutes at a time, stirring the ice cream well with a spatula each time.
- After 2 hours, sprinkle the last of the salt on top.
- Leave to fully set for at least 4 hours before serving. It will be a soft ice cream.
Rose water ice cream
Serves 8
Ingredients:
275ml whole milk
4 large egg yolks
110g caster sugar
280ml double cream
3 tbsp rose water
Method:
- Heat the milk slowly in a heavy-based saucepan to boiling point. Meanwhile, whisk the egg yolks and sugar together in a separate bowl until smooth.
- Pour the hot milk over them, whisking all the time. Return the mixture to the saucepan and cook over a low heat, but do not allow to boil, stirring constantly, until it thickens and coats the back of the spoon.
- Pour into a bowl, cool, then chill.
Stir in the cream and rose water, then either churn in an ice-cream maker or pour into a shallow plastic container and put in the freezer until frozen solid (after 2 hours of freezing, whisk it to remove any ice crystals at the edges; repeat twice more during freezing).
