Chocolate Ice Cream & Banoffee Ice Cream

Back from my trip to the UK! Had a rather fun week of lounging around with my lover, getting slightly drunk on warm cider at the beach with my wife and my ‘cousin Jane’, and playing croquet for the first time in my life (not any good at it, but that might have been the gin…..). After getting back on Friday morning I took a long nap (yay coach travel!), after which I decided to finally make way on my summer resolution to try and master the art of making ice cream. Probably because the week I spent in the UK was swelteringly hot….

I had tried to make ice cream once before, but it just turned into a big lump of ice crystals. So I had a go at this recipe, which I had been intending to try out for quite a while. The recipe is from Holly Bell, a former Great British Bake Off finalist, so I figured it would be pretty good. And I was right. I did make the ice cream a bit boozier than the recipe intended, but that’s just how I roll. I decided to adapt her recipe to make banoffee ice cream and found another recipe for chocolate ice cream in a small recipe book I found in a charity shop (I’m such a recipe book addict).


When I started this blog one of the goals I set was the post recipes that most people people should be able to make. This includes the requirement that you don’t need a lot of specialist equipment to follow the recipe. So no fancy ice cream machines needed (although my mom did buy me a cheap one at a flea market, but don’t have it yet)! Making ice cream is not difficult at all, but it does take a long time.

Chocolate Ice Cream

Ingredients
– 125ml milk (please use full fat milk)
– 100g dark chocolate
– 65g sugar
– 1/2 tsp vanilla extract
– 3 egg yolks (you can freeze the egg whites for later use)
– 350ml cream (can only get cream with 35% fat here, but use double/heavy cream if you can)
– 1 tbsp vodka or other liqueur with a high alcohol percentage (optional)

Step 1. Put the milk, chocolate (broken up in pieces), sugar and vanilla extract in a heat proof bowl and heat over a pan of boiling water (make sure the bowl doesn’t touch the water).


Step 2. In a bowl or container slightly beat the egg yolks.

Once the chocolate has melted completely and the mixture is nice and warm slowly pour it in with the egg yolks while stirring. Don’t dump all the chocolate mixture on the egg yolks at once, you don’t want to make a chocolate-y omelet.

Step 3. Put this mixture in the freezer for about half an hour (stir after 15 minutes)
Step 4. In the meanwhile beat the cream till it’s stiff enough to hold shape a bit (you should be able to scoop up a bit with the paddles of your mixer). I would use a big bowl or measuring cup for this, so the cream doesn’t fly everywhere.

Then slowly pour the chocolate mixture in with the cream and stir it together (try to avoid to pour the mixture directly onto the cream, you don’t want to knock all the air out).

Add the vodka at the and give it good stir. The alcohol in the vodka lowers the freezing temperature of the ice cream, which makes it a bit softer (next time I’m gonna try kirsch).

Step 5. Put the ice cream into the freezer.

You need to break up the ice crystals with a fork about every hour. Should take about 5-8 hours (depending on the freezer and quantity of alcohol used) before you can eat this delicious ice cream.

Banoffee Ice Cream

Ingredients
– 100g sugar
– 3 egg yolks
– 100g of banana
– 350ml cream
– 1 tbsp vodka or other liqueur with a high alcohol percentage (optional)

Step 1. Put the sugar into a pan with enough water to dissolve the sugar in (don’t overdo it though).

Then put the pan on a high heat and let it boil till the syrup starts to darken. Whatever you do, DO NOT STIR the syrup once it starts bubbling. It’ll just create sugar crystals and you just end up with a difficult to clean pan.

Once the caramel has a nice (dark) golden colour add about 3 tablespoons (about 50ml) of water and stir it in. Then put back on a medium heat for a couple of minutes.


Step 2. In a bowl or container slightly beat the egg yolks. Once the caramel is done slowly pour it in with the egg yolks whilst stirring. The caramel should be rather runny when you add it, otherwise it will just solidify the moment you pour it on the eggs (add a bit more water if it isn’t). Make sure you don’t dump the hot caramel onto the eggs at once, or you’ll end up with an omelet.

Step 3. Mash the banana and add this to the caramel and egg mixture. Then put it in the freezer for about half an hour (stir once after about 15 minutes).

Step 4. In the meanwhile beat the cream till it’s stiff enough to hold shape a bit (you should be able to scoop up a bit with the paddles of your mixer). I would use a big bowl or measuring cup for this, so the cream doesn’t fly everywhere Then slowly pour the caramel mixture in with the cream and stir it together (try to avoid to pour the mixture directly onto the cream, you don’t want to knock all the air out).

Add the vodka at the and give it good stir (I did have a banana liqueur, but wanted to try it this way first).

Step 5. Put the ice cream into the freezer.

You need to break up the ice crystals with a fork about every hour. Should take about 5-8 hours (depending on the freezer and quantity of alcohol used) again.

The banana caramel one is my favourite out of the two, so if I have to recommend one it would be that one.

Enjoy!

En voor mijn Nederlandse vrinden!

Chocolade-ijs

Ingrediënten
– 125ml volle melk
– 100g pure chocolade
– 65g suiker
– 1/2 tl vanille-extract
– 3 eierdooiers
– 350ml slagroom

Stap 1-3. Doe de melk, chocolade, suiker en vanille in een hittebestendige kom en verhit dit boven een pan met kokend water (zorg dat pan water niet raakt). Klopt de eierdooiers lichtjes in een kom of bak. Als de chocolade goed gesmolten is en het mengsel goed warm is, giet het dan langzaam en al roerend bij de dooiers. Voorkom dat de dooiers in 1 klap te heet worden. Zet dit mengsel daarna een half uurtje in de vriezer (roer het een keer door na 15 minuten).
Stap 4. Klopt intussen de slagroom. Zorg ervoor dat het stijf genoeg is dat het zijn vorm beetje vast kan houden en je met de gardes van je mixer er wat van op kan scheppen. Roer daarna langzaam het chocolademengsel door de slagroom. Doe dit voorzichtig, zodat je niet alle lucht uit de slagroom slaat.
Stap 5. Stop het hele mengsel in de vriezer en roer het elk uur met een vork goed door. Het duurt ongeveer 5-8 uur voordat je ijs klaar is.

Banoffee-ijs

Ingrediënten
– 100g suiker
– 3 eierdooiers
– 100g banaan
– 350ml slagroom

Stap 1-3. Doe de suiker in een pan met genoeg water zodat het wat op kan lossen. Wat je ook doet, roer niet in de siroop als het eenmaal is gaan borrelen! Kook de suikersiroop tot het een mooie bruine kleur krijgt. Voeg daarna ongeveer 3 eetlepels water (ongeveer 50ml) toe en kook nog paar minuten op lager vuur door. De karamel moet vrij vloeibaar zijn (anders stolt ie compleet). Klop de eierdooiers licht en giet daarna langzaam, en al roerend, de karamel erbij. Voeg de geprakte banaan toe en gooi het mengsel voor een half uurtje de vriezer in (roer na 15 minuten keertje).
Stap 4. Klopt intussen de slagroom. Zorg ervoor dat het stijf genoeg is dat het zijn vorm beetje vast kan houden en je met de gardes van je mixer er wat van op kan scheppen. Roer daarna langzaam het karamelmengsel door de slagroom. Doe dit voorzichtig, zodat je niet alle lucht uit de slagroom slaat.
Stap 5. Stop het hele mengsel in de vriezer en roer het elk uur met een vork goed door. Het duurt ongeveer 5-8 uur voordat je ijs klaar is.

De banoffee versie vind ik de lekkerste van de twee, dus als je bezig gaat….

Veel plezier!!

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