1. Simple cream and condensed milk ice cream
Ingredients:
200g whipping cream;
100g condensed milk.
Preparation
Beat with a mixer cold cream to a creamy consistency. Then mix it with the condensed milk.
Place the mixture into a large bowl, cover with cling film or a lid and place in the freezer for 3 to 5 hours.
2. Vanilla Ice Cream
Ingredients:
160 ml milk;
egg yolks;
150g sugar;
500g whipping cream;
A little vanilla extract.
Preparing
Heat the milk over medium heat, but do not boil. Mix the egg yolks and sugar separately with a whisk. Continue to whisk and pour in the hot milk in a thin stream. The sugar should dissolve completely.
Pour the mass into a saucepan and, stirring constantly with a spatula, bring it to a slight thickening over medium heat. Do not boil the mixture and do not overheat it. Run your finger over the spatula: if a clear groove remains, remove the pot from the heat.
Place the pan in a bowl of ice water and, stirring constantly, cool to room temperature. With a mixer, whisk the cold cream to a creamy consistency.
Pour the milk and egg mixture through a sieve into the cream. Add the vanilla extract and stir until smooth. Place the mass into a wide mould, cover with a lid or cling film and set aside in the freezer for 3 to 4 hours. Stir the mixture about every hour to make it homogeneous.
3. banana ice cream
Ingredients:
3 bananas;
60 ml milk;
A pinch of vanilla.
Preparation
Slice the bananas into rounds and put them in the freezer for a few hours. Blend the frozen bananas, milk and vanilla until smooth.
Place the mixture in a wide bowl, cover with cling film or a lid and place in the freezer for 1 to 2 hours.
4. Jamie Oliver's Chocolate Ice Cream
Ingredients
100g of bitter chocolate;
300 ml milk;
85 g sugar;
3 egg yolks;
300g whipping cream.
Preparation
Break the chocolate into pieces, put it in a saucepan and pour the milk over it. Place over medium heat and stir until the bar is dissolved. Cool the milk.
With a whisk, whisk the sugar with the yolks. While stirring, pour in the milk and place on a low heat. Bring to a slight thickening, stirring all the time. Do not boil the mixture.
Put the pot into a bowl of ice water and leave to cool, stirring. Beat with a mixer the cold cream to a creamy consistency and mix with the milk mixture.
Put the mass into a wide form, cover with a lid or cling film and place in the freezer for 3-4 hours.
5. Coconut ice cream with white chocolate
Ingredients
35 g white chocolate;
70 g condensed milk;
50 g cream of any fat content;
200 g whipping cream;
100 g of coconut shavings.
Preparation
Melt chocolate in microwave or in a steam bath and mix with condensed milk. Add 50g of cream of any consistency and mix again. Place in fridge.
With a mixer whisk cold cream to a creamy consistency. Without stopping, thinly pour in the cooled chocolate mixture. Whisk again for another minute.
Place the mixture in a wide bowl, cover with a lid or clingfilm and place in the freezer for 1 hour. Then mix in the coconut and freeze for another 3 hours.
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