We all scream for ice cream

Belinda Neame and Tim Bean

What’s better than a creamy cold ice cream on a hot summer’s day?

One that you’ve made yourself. We share three simple recipes, guaranteed delicious.

Not So Vanilla

Vanilla Ice Cream

INGREDIENTS

3 cups single cream

1 cup milk

1 cup icing sugar

1 tablespoon vanilla extract

METHOD

Place the milk in a medium-sized mixing bowl. Using a sifter, sift icing sugar into the milk and whisk until the sugar dissolves.

Add the vanilla extract.

Add cream and whisk to combine. Put the mixture inside a large zip lock bag, removing as much air as possible and place on a baking tray and freeze until just firm (about 3 hours).

Take the mixture from the freezer and break into pieces. Place into a food processor and process for 2–3 minutes or until just smooth. Check a couple of times to ensure there are no sneaky larger pieces.

Place ice cream into a 2-litre-capacity loaf tin and freeze for 2 hours or until firm.

Very Berry

Berry Swirl Yoghurt Ice Cream

INGREDIENTS

3 cups single cream

1 cup natural Greek-style yoghurt

1 cup icing sugar, sifted

1 tablespoon vanilla extract

1/2 cup caster sugar

1 1/2 cups frozen berries of your choice (we used blackberries)

1 tablespoon lemon juice

METHOD

Place the yoghurt in a medium size mixing bowl.

Sift in icing sugar and vanilla and whisk until the icing sugar dissolves. Add cream and whisk well.

Pour mixture into a large zip-lock bag ensuring that you press out the air. Seal and place in the freezer on a baking tray and freeze until just firm (about 3 hours).

While the ice cream mixture is in the freezer, place caster sugar and berries in a small saucepan with the lemon juice. Over high heat, cook, stirring occasionally for 10 minutes or until syrupy. Leave to cool.

Take mixture from the freezer and break into pieces. Place into a food processor and process for 2–3 minutes or until just smooth. Check it a couple of times to ensure there are no sneaky larger pieces.

Place half the ice cream mixture in a 2-litre-capacity loaf tin.

Spoon over half the chilled berry mixture and swirl through.

Repeat with the remaining ice-cream mixture and berry mixture. Freeze until firm. Makes approximately 1.7 litres.

Nuts About Chocolate

chocolate-hazelnut ice cream with Ferrero Rocher

INGREDIENTS

3 cups single cream

1 cup milk

1 tablespoon vanilla extract

1 cup Nutella

1/2 cup Dutch cocoa

6 crushed Ferrero Rocher chocolates

chocolate-dipped pretzel cones or store-bought waffle cones, to serve

METHOD

Place the cream and vanilla in a medium-mixing bowl. Sift over the cocoa and whisk vigorously until the cocoa has dissolved. Add the Nutella and whisk again until smooth. Stir in the milk.

Put mixture in a large zip-lock bag, pressing out the air and seal. Place the bag on a baking tray and freeze until just firm (about 3 hours).

Remove the bag from the freezer and bend to break into small pieces.

Place the mixture in a food processor, in 2 batches, and process for 2–3 minutes or until just smooth. Check it a couple of times to ensure there are no sneaky larger pieces.

Spoon into a 2-litre-capacity loaf tin and swirl through the crushed Ferrero Rochers and then smooth the top. Freeze for 2 hours or until firm.

Makes approximate 1.8 litres.

Crazy About Cones

Why settle for a plain waffle cone when you can take your ice cream to the next level?

Get crazy about cones and add a little bit more indulgence to your ice cream. All you need is 200g chocolate with 1/2 teaspoon vegetable oil melted over a pot of hot water. We used dark chocolate but you could also use milk or white.

To make the cones, dip the top into the melted chocolate and hold over the bowl until the excess chocolate drips off.

Dip into your choice of Crushed Peanuts, Hundred & Thousands, Golden Gaytime Crumbs, (yes they are a thing, found at your local Woolworths!), Crushed Pretzels, or Chocolate Sprinkles.

Stand cones in a glass until set. Scoop in your homemade ice cream and enjoy!

Makes up to 10 cones.

CREDITS

Recipes and styling by Belinda Neame. Photography by Tim Bean.

This article originally appeared in Magazine: Summer for Summer 2017/18, available for free while stocks last. Find out more about Magazine here

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Belinda Neame

Belinda is HerCanberra's Production Manager. A foodie and lover of handmade, Belinda enjoys nothing more than a good coffee and seeing Canberra businesses thrive. In her 'spare time', Belinda organises the quarterly Canberra street food event, The Forage with her husband Tim. More about the Author

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Tim Bean

A fire fighter by day (and night), Tim also loves being behind the lens to capture all things food, people and places. You can often find Tim drinking coffee at his local or capturing a time lapse on Anzac Parade! More about the Author

  • Yangtesh Reddy

    We invite you to chalisarestaurant.com.au and try some delicious desserts.