General Chat

Well,I don't feel guilty about it,you can please yourself!

For a long time we have been seeing and muting that recipe for an ice-cream cake on one of the food channels. Last summer we had far,far too many raspberries so I thought I would have a go at making some raspberry ice-cream using that recipe.

All you have to do is whisk a pint of double cream with a tin of condensed milk until it is thick and about double the size.If you do it by hand it takes ages and you will need an ice-cream. That time i put raspberries through a sieve and put the pulp in the ice-cream. It froze very solid and needed to stand for quite a while before I could get a spoon in.

Next time I did it I made it with what was left of a bottle of banana liqueur I had in the cupboard and it was pretty good and softer.

Today I am freezing some I have made with a pint of double cream,tin of condensed milk, about a cup of my marmalade and half a cup of Aldi's version of Cointreau.

It tasted a bit good before it went in the freezer.Can't wait for it to be ready!

Sharron, It sounds very good to me. Enjoy :-)

Mmm! that sounds rather tasty Sharron. Tangy orange ice cream.

Definitely better suited to grown ups.

Marmalade ice cream is one of our favourites. A grown up ice cream and very good for using up marmalade that hasn't turned out quite perfect. I don't use condensed milk - I think that might be a bit sweet for our taste. I just use a very small amount of caster sugar.

The alcohol would help to keep it a bit softer but Cointreau is the one drink OH can't take and I am not keen on it. Any ideas for other alcohol that would go with bitter orange flavour?

Just had a thought. What about a slurp of whisky? It's sounding better by the minute :-D

If you use the condensed milk you can just whip it up and put it in an ice-cream box. No faffing with custard and no ice crystals or ice-cream machines.

Grande Marnier is orange as well isn't it?

I have wondered about using sloe gin as well AND mincemeat (my green tomato one) with brandy and maybe a bit of extra mixed spice.

I have got a small machine that someone bought me a few years ago so I just throw stuff in and let it churn around. When it's about to overflow the bowl I put it in same small containers and shove it in the freezer. Not much finesse to my cooking.

Some ice creams are more successful than others. Rhubarb was good, and one made with stem ginger but we didn't think much of cranberry. I think it needed a dose of port or something :-).

I fancy having a go at rum and raisin next.

Ooooh I am craving icecream now and none in the freezer or ingredients to make it, not that I would be patient enough to wait for it to freeze!

I could get past the guilt bit, Sharron, but not sure the condensed milk part is healthy lol In the distant past I have been known to buy a tin of condensed milk just to eat by the spoonful instead of a bar of chocolate!

Lizxx

I have one of those churning contraptions and it is a veritable pain.

This way you just whisk it all together very well and put it in a box in the freezer. I think it might be kulfi really,rather than ice-cream.

You can do your own condensed milk. You just put full cream milk over a very low heat for a very long time until it has reduced by half. I have done it in a shallow cast-iron casserole.

Otherwise I recommend Udderlicious, Upper Street, Islington if diy ice cream is not yr thing / no spare time. No condensed milk used (Tda) :-D

Never made ice cream in my life but I do like it.

I always have a variety of ice creams in, at the moment clotted cream, mint and gingerbread - all to my taste.

Gingerbread ice cream is even better when double cream is stirred into it - hey presto, I made my own! ;-) :-D

I am not really that keen on ice-cream but I do like to play the Heston Blumenthal sometimes.

I only experimented wit this because we had so many raspberries I was running out of ideas.

This year I might have another go if we have plenty but I will put in a goodly slug of the raspberry liqueur that is mouldering in the cupboard where it has been since I made it to use up some more raspberries.

We had a lot of runner beans too. I wonder if they would make into ice-cream?

When you see the recipes that H Blum has come up with, Sharron, runner bean ice cream is a possibility. :-0 :-S :-D