132
August 2019 | REDONLINE.CO.UKFrom creamy confections
to refreshing palate cleansers,
these ice creams and sorbets
are frankly irresistibleCHOCOLATE
Makes about 1.3 litres
Follow steps 1-3 of the Ultimate
Vanilla recipe (see right), using
175g caster sugar and adding
1tbsp cornflour to egg yolks and
sugar. Mix 200g finely chopped
dark chocolate into hot custard,
stirring to melt. Cover with clingfilm;
cool. Churn mixture in an ice-cream
machine until frozen. Empty into
a freezer-proof container; mix
through 100g chopped dark
chocolate. Cover; freeze until solid.Strawberry
Makes about 1.3 litres
Follow steps 1-3 of the Ultimate Vanilla recipe (see right).
Cook 600g chopped strawberries with 2tbsp strawberry
jam in a pan over medium heat until mushy. Blitz in a food
processor until smooth; cool. Stir into cooled custard, strain
custard through a fine sieve and discard strawberry seeds.
Churn mixture in an ice-cream machine until frozen. Empty
into a freezer-proof container. Cover; freeze until solid.
salted
caramel
Makes about 1.3 litres
Follow steps 1-3 of the Ultimate
Vanilla recipe (see right), using
200ml double cream and 600ml
whole milk. Heat 50g unsalted
butter in a pan (swirling pan
frequently) until butter darkens
to amber. Remove from heat;
mix in 200g Carnation Caramel
and 2tsp sea salt flakes. Mix ¾
of this into custard (reserve the
rest). Cover bowl; cool. Churn
custard mixture in an ice-cream
machine until frozen. Empty
into a freezer-proof container;
marble through reserved
caramel. Cover; freeze
until solid.Photography Kate WhitakerTHE