The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: trish.farm on May 02, 2014, 11:32:30 am
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Got my own lovely Jersey milk and cream now :excited:
have always made my own icecream, no machine, no cook. 2 egg whites, 2 yolks, caster sugar, 1/2 pint double cream. basically all mixed up together in a certain order then bunged in the freezer!! Seriously yummy!
I reckon my milk will be almost as good as shop bought double cream!! Recipes please ladies for any easy, no cook (i really dont mind eating raw egg) no icecream machine icecream with home milked fresh jersey milk and cream. Thank you!!!
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well i object to being called a lady but...
why no cook?
the best icecreams i make are all cooked ones its fairly easy to do doesn't take long and the consistency of the finished product is much richer...
with the summer fruit season just starting i'd do a traditional vanilla (with real vanilla pods) and when i was on the final mix in the freezer id swirl some raspberry coulis through it for home made raspberry ripple (one of my favourites)
another month or 2 and real strawberry icecream is also easy...
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i use this way of making it, which uses hot sugar syrup so no cooking/scrambling the eggs. very adaptable in changing flavours
.http://www.bbc.co.uk/food/recipes/superrichchocolateic_14295 (http://www.bbc.co.uk/food/recipes/superrichchocolateic_14295)
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:innocent: my apologies to all the icecream making gentlemen on here!! Your recipies would be gratefully received!!
No cook recipies just because i have so little time!! But will have a go at a cooked one!! :eyelashes:
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if you do curdle the eggs, you can strain it through a colinder.
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Ice cream mix is like making custard its the same method. Also a lot of people add butter to their ice cream to give a richer flavour and texture. My father used to make ice cream for a good many years from buffalo milk and developed his own recipe for it, sadly I haven't had the talent to follow in his footsteps.
Hope this helps