Icecream

Icecream

Homemade icecream really doesn't have to be complicated.  There are some fantastic machines out there and some amazing recipes & flavour combinations, but you don't need to take an all or nothing approach.  This is the machine I started with:

From memory, I picked it up from my local IGA for half price at around $25.  You keep the base in the freezer (or put it there 24-48 hours before making the icecream), attach the top and turn it on.  So simple!

Here is a basic recipe to get started on:

250ml full fat pure cream

250ml full fat milk

70g (1/3 cup) raw caster sugar

vanilla extract or paste

Whisk all together until sugar has dissolved. Pour into icecream maker & allow to churn for 20-30 minutes until it can't churn anymore.  Icecream will be the consistency of 'soft serve'.  You can enjoy straight away, or place in the freezer for around 2 hours to firm up completely.

Here is some chocolate icecream that I made today, straight out of the icecream maker (before freezing):

You can experiment with different sweeteners (maple syrup would be a yummy one!).  I've used raw caster sugar here which isn't perfect, but it's so much better than the additive full commercial icecream and has the same sort of taste, but yummier!