Home-made Icecream

With some lovely warm weather our thoughts turned to ice cream today. So we whipped out our icecream machine and away we went.

 Look at the lovely yellow yolks - nothing like free range home grown eggs

We used a really simple recipe which can be adapted to any kind of milk (cow, rice, soy)

100g caster sugar

1 tsp cornflour

4 egg yolks

2 cups milk

* Put caster sugar, cornflour and eggs yolk into a bowl and cream together until egg yolk gets lighter
* Heat milk until it just starts to boil. 
* Pour into bowl and mix with egg yolk mixture. 
* Put back in saucepan over low heat and mix together until it feels slightly thicker (dont let it come to the boil or simmer). 
* Put in fridge to chill for 6-12 hours.
* Add 1 tsp vanilla or 1/4 cup cocoa to mixture.
* Then put into ice cream machine and voila you have ice cream.

For an egg free option - replace the egg yolks with 1.5 tbsp rice brain oil (as it has no flavour). I make rice milk ice cream this way.