Coffee Almond Ice-cream

This one is a new kid on the block and an immediate favourite.

What you need

  • 4 tablespoons butter
  • 1 cup roughly chopped almonds
  • 1 teaspoon good salt
  • 1 1/2 cups whole milk
  • 1 cup sugar
  • 4 tablespoons ground coffee
  • 3 cups heavy cream
  • 1 teaspoon vanilla extract

What to do now

  1. Melt the butter in a saucepan.
  2. When melted add the almonds, salt and stir
  3. Cook over a medium heat for about 5 minutes stirring occasionally
  4. Remove from the heat and strain. You can use the nut butter for something else.
  5. Leave the almonds to cool.
  6. Put the milk, ground coffee and sugar in a bowl and electric whisk it up for a couple of minutes
  7. Add the cream and vanilla
  8. Pour into the chilled ice-cream making bowl
  9. Put into the machine and turn on for 25 minutes
  10. Add the cooled almonds and mix for another 5 minutes
  11. Transfer into a glass-good-for-the-freezer-tub and store in the freezer.
  12. Eat a little at a time. It’s delicious.

Butter Pecan Ice-Cream

What you need….

  • 4 tablespoons butter
  • 1 cup pecan nuts chopped up
  • 1 teaspoon good salt
  • 2 1/4 cups whole milk
  • 2 1/4 cups heavy cream
  • Vanilla extract (not fake stuff, proper stuff) or even better a vanilla pod
  • 4 eggs
  • 2 egg yolks
  • 1 cup sugar

What to do now

  1. Melt the butter, once it’s melted add the nuts and stir.
  2. Cook on a lowish heat for about 5 minutes stirring occasionally until the nuts are browned.
  3. Remove from heat, strain, put nuts aside to cool. Use the nut butter for something else.
  4. If you are using eggs from a source you don’t know or if you are using a vanilla pod follow the next steps. I use eggs from our hens and use vanilla extract so I skip some steps and go straight to Number 7, then add the milk and cream to that mixture then go to number 12….
  5. Put milk and cream in a saucepan. If you are using a vanilla pod, scrape out all the seeds and add them and the pod.
  6. Bring the mixture to the beginning of a boil, then turn down to simmer for 30 minutes stirring occasionally.
  7. Combine the eggs, egg yolks and sugar in a bowl and whisk them ’til thick and creamy – probably a couple of minutes
  8. Take out the pod. That’s done with.
  9. Take roughly a cup of the liquid and add little by little to the egg mixture whisking as you add.
  10. Once this is mixed properly you can add it back to the milk/cream mixture and stir it in.
  11. Heat over a medium heat until it is thick enough to coat the back of a spoon.
  12. Add the vanilla extract if adding and pour into your chilled ice cream mixing bowl
  13. Turn the machine on and mix for 25 minutes
  14. Add the nuts and mix for another 5 minutes
  15. Once it is finished, scoop all the ice-cream out into a glass good-for-the-freezer-tub and put it in the freezer.

 

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The Best Ice Cream in the World

For some reason I thought that Ben and Jerry’s ice-cream wouldn’t have the extra rubbish that all the other food products in America have. I thought, made in Vermont, surely they won’t add corn syrup to all that yummy milk and cream they have up there…..I was wrong. You want to eat well and not puff up like a marshmallow over here, you gotta make it yourself. From scratch. End of Story.

So that’s what I did ….. with ice-cream too.

My lovely American relative, Betty (from my Scottish side) bought us an ice cream maker for our wedding. I love it.

So far we have 3 favourites:

  • Butter Pecan
  • Coffee
  • and my rebel one….Smores which is bum-smackingly naughty.

I make the best ice-cream in the world. It’s official. Following are the recipes for our favourites.