Today was most definitely ice-cream weather and this home-made ice-cream is the perfect treat on a day full of warmth and sunshine so here’s the recipe for you. I have a real weakness for ice-cream and I love how simple this recipe is, I hope you all like it as much as I do.
All you need:
500ml of double cream
1 x 397g tin of condensed milk
2 teaspoons of vanilla extract
♦ Those 3 ingredients will make the base of any ice-cream – you could leave it just vanilla if you want to.
♦ You could also add seeds from a vanilla pod if you want to make it a little more exciting.
To make this ice-cream flavour I used:
4 tablespoons of elderflower cordial
2-3 tablespoons of raspberry jam
Method:
1) Whip the double cream, condensed milk and vanilla together until it forms soft peaks.
2) Add the elderflower cordial and whip again briefly.
3) Pour in to a freezer proof container and freeze for 1 hour then add the raspberry swirl – do this by putting small dots of jam all around the top of the ice-cream then swirl in with a skewer/cocktail stick.
4) Freeze again for at least 5 hours.
5) Serve with fresh raspberries.
♥ My lovely sister and I made some the other day using white choc and strawberries so with the basic ice-cream mixture, add 100g of white chocolate, chopped and a good hand-full of strawberries, chopped. This is divine. You could also add a strawberry swirl of jam or sauce is you want to after it’s been freezing for 1 hour. Freeze for a further 5 hours at least.
With a Hint of Lemon 