Now I know I’ve just posted my Essentials for the cold weather but I got was gifted an Ice Cream maker for Christmas by my parents and frankly I couldn’t wait any longer to give it a good go. So what that the high temperature today was less than 5 degrees (celsius) and it’s thick cloud. It’s never not a good time for ice cream, and with Pancake day exactly a week away I need to get practicing for a perfect accompaniment to the pancakes.
I have the Kenwood IM200 Ice Cream maker that makes 1.1 litres each time (that’s just a little less than a quart if you’re from the other side of the Atlantic- or so I’m told) which is more than enough to get a good taste for flavours and be able to experiment without having a ton of ice cream left over.
As this was my first time churnin’ my own I decided to stick to one of the recipes inside the usually pointless pamflet that they give you in the box, which cleverly I actually managed to keep and not lose! I settled for the Strawberry recipe but to jazz it up a bit I felt like adding chocolate to the mix. So before I drift off into a dairy filled daydream let me run you through how easy this recipe is!
Strawberry & White Chocolate Ice Cream
You will need:
350g Strawberries (if possible try to use slightly over ripe ones);
200ml Whipping Cream;
1/2 bar of White Chocolate (I went for Milkybar, but my inner child took over in the sweet aisle at this point);
75g Caster Sugar.
Now for the Method (I added the pictures in this fashion because it feels like it will help me explain what I did and why I stopped the machine when I did):
1. It is worth noting with my ice cream maker that I had to place the body of it in the freezer for at least 18 hours before actually making it. Every machine is different though so it’s worth reading up on what you need to do before you make your ice cream. mine ended up being in the freezer for 24 hours by the time I got it out.
2. I chopped my strawberries up and then proceeded to mash them (with a potato masher no less) until they resembled blitzed pulp. Obviously if you’d rather use a blender at this point then feel free, however it only took me a minute or two to really get everything mashed up real good.
3. Add the rest of the ingredients and refrigerate for at least an hour. A cold mixture going into the cold machine will work a lot better than a mixture at room temp (apparently- i just did what I was told).
4. I then decided to chop up my chocolate really small and tried really hard not to eat it.
5. When you’re ready head to your freezer and get the maker out and then when you’ve got it on and the paddle spinning pour in your mixture and leave for however long your machine tells you too, adding the chocolate at about the 15minute mark. After half an hour the paddle was moving but the mix was too thick to really move and it looked exactly like soft serve ice cream so BAM! Out it came.
6. I put mine in a plastic pot from IKEA (perfect size and shape for ice cream!) and then popped it in the freezer to harden it up so it was a lot more scoop-able!
So it’s pretty straight forward, but will depend fully on your type of machine. The hard bit however was trying not to eat it all straight out of the maker. I need to improve my willpower. But totally worth it when you have a bowl of the stuff. Now someone pass me a wafer?