Never Enough Ice Cream
Never Enough Ice Cream
Buy on Leanpub

Introduction

Welcome!

Hi there. Congratulations on liking ice cream enough to have a go at making it yourself!

Spoiler Alert: It’s not hard!

This will be a journey of discovery for both of us. You want to learn how to make delicious ice cream and I want to experiment with different flavour combinations and write them down so that I remember them. That sounds like a pretty good way to start a relationship :-).

I expect that like other books I have written (or are in the process of writing) it will remain a work in progress. Books should be living documents, open to feedback, comment, expansion, change and improvement. Please feel free to provide your thoughts on ways that I can improve things. Your input would be much appreciated.

I’m sure most authors try to be as accessible as possible. I’d like to do the same, but be warned… There’s a good chance that if you ask me a technical question I may not know the answer. So please be gentle with your emails :-).

Email: d3noobmail+icecream@gmail.com

What are we trying to do?

Put simply, we are going to make ice cream. I mean, come on…. If you’ve read this far you would be kind of disappointed to find out that it was about how to implement a low cost computing platform as a measurement sensor (Good news though, some of my other books cover that).

I’m hoping that when you make your first container of ice cream that you have the same experience that I did and decide that there are a world of ice cream experiences that you need to discover and explore.

Who is this book for?

You!

Just by virtue of taking an interest and getting hold of a copy of this book you have demonstrated a desire to extend and to challenge yourself. That’s the most important criteria you will want to have when trying something new. Your experience level will come second place to a desire to learn.

Principles

Safety

That might sound like a strange thing to associate with ice cream, but these recipes use raw eggs. The pathogenic bacteria Salmonella, which can cause food poisoning, can be present in raw eggs. The risk of an egg being contaminated is reported as being low, but it is a risk none the less. I have never had a problem and I have never met someone who has had a problem, but it is a risk. Ask Google to get an idea of what the issue represents. If you are able to get your hands on pasteurised egg yolks and whites, that will eliminate the risk, but these will not be common household food ingredients.

What Makes Good Ice Cream?

The two main things that combine to make good ice cream is ‘lightness’ and ‘flavour’.

‘Lightness’ refers to the ice cream being soft and easy to scoop and eat. There are plenty of ways to make a solid block of frozen flavour, but that’s not ice cream, that’s a popsicle. Ice cream should be able to be scooped easily and eaten without having to chew it. The key to this process is to add ‘air’ to the mixture so that when it freezes it can be smoothly spooned out

‘Flavour’ speaks for itself and in many ways it’s the reason that you will want to make home made ice cream. There are plenty of store bought options that are really tasty, but making your own with your own flavour combinations gives you the opportunity to get exactly what you want.

Health

Don’t get me wrong. I can’t make the argument that eating ice cream is going to be good for you. Like many things, moderation and balance are the keys to success. However, in this case you know what’s going into your food. If you make raspberry ice cream, the flavour and colour will only come from raspberries.

Your best friend
Your best friend

Recipes

The recipes published here are all based around a common template. This is also the template that you can use to create your own ice cream masterpieces.

Use the following as a starting point, adding different flavour options at different points depending on your desires. Look through the recipes in the book for inspiration.

When mixing, it is really handy to have a bench top mixer with a whisk type attachment as this way you can just add in the ingredients and let it do its thing while you prepare other parts.

Basic Ice Cream Template

Ingredients

- 4 separated eggs  
- ¼ cup castor sugar  
- ¼ cup castor sugar  
- ¼ cup of icing sugar  
- 300ml cream  

Instructions

Beat the egg whites until stiff while adding the first ¼ cup of castor sugar a table spoon at a time. Continue mixing all the time and allowing the sugar to dissolve before adding the next table spoon.

Tip this mixture into a separate bowl (just scrape the mixture out, but don’t bother cleaning the bowl as we’re about to use it again).

In the mixing bowl beat the egg yolks and the second ¼ cup of castor sugar until thick and the sugar has dissolved.

Add the cream and icing sugar, continue beating until thick.

Carefully fold the egg yolk / cream mixture into the egg white mixture.

Pour into a 2 litre ice-cream container.

Freeze for approximately 8 hours until firm.

Berries, berries, berries.
Berries, berries, berries.

Berry Ice Cream

The following recipe is designed to be interchangeable with a range berries. Think blackberries, raspberries, strawberries or mulberries.

Ingredients

- 4 separated eggs - 1 cup blended berries
- ¼ cup castor sugar  
- ¼ cup castor sugar  
- ¼ cup of icing sugar  
- 300ml cream  

Instructions

Beat the egg whites until stiff while adding the first ¼ cup of castor sugar a tablespoon at a time. Continue mixing all the time and allowing the sugar to dissolve before adding the next tablespoon.

Tip this mixture into a separate bowl (just scrape the mixture out, but don’t bother cleaning the bowl as we’re about to use it again).

In the mixing bowl beat the egg yolks, half the berries and the second ¼ cup of castor sugar until thick and the sugar has dissolved.

Add the cream, ¼ of the total berry mixture and icing sugar and beat until thick.

Carefully fold the egg yolk / cream mixture into the egg white mixture.

Pour into a 2 litre ice-cream container.

Using the final ¼ of the berry mixture, with a spoon, carefully swirl in the berries to the ice cream so that it has a ‘layered’ effect.

Freeze for approximately 8 hours until firm.

Easter Eggs.
Easter Eggs.

Easter Egg Ice Cream

Ingredients

- 4 separated eggs - 1 teaspoon vanilla essence
- ¼ cup castor sugar - 1 teaspoon caramel essence
- ¼ cup castor sugar - ¼ cup of drinking chocolate
- 300ml cream - 1 cup of small Easter Eggs
  - Blue food colouring
  - Yellow food colouring
  - Red food colouring

Instructions

Beat the egg whites with 6 drops of yellow , 6 drops of red and 2 drops of blue food colouring until stiff while adding the first ¼ cup of castor sugar a tablespoon at a time. Continue mixing all the time and allowing the sugar to dissolve before adding the next tablespoon.

Tip this mixture into a separate bowl (just scrape the mixture out, but don’t bother cleaning the bowl as we’re about to use it again).

In the mixing bowl beat the egg yolks, the vanilla essence, the caramel essence and the second ¼ cup of castor sugar until thick and the sugar has dissolved.

Add the cream and drinking chocolate and beat until thick.

Carefully fold the egg yolk / cream mixture into the egg white mixture.

Pour into a 2 litre ice-cream container. Carefully mix in most of the Easter eggs and then sprinkle the remainder on the surface so it looks good.

Freeze for approximately 8 hours until firm.

Black Friday the 13th.
Black Friday the 13th.

Black Friday Ice Cream

This recipe is essentially the Irish moss and licorice recipe with black food colouring. The idea is to have something to eat as a dessert on any given Friday the 13th.

For those outside Australia or New Zealand, Irish moss is a black, soft, aniseed / licorice flavoured sweet.

Ingredients

- 4 separated eggs - 2 teaspoons vanilla essence
- ¼ cup castor sugar - ½ cup of Irish moss
- ¼ cup castor sugar - ¼ cup finely cut up licorice
- ¼ cup of icing sugar - Black food colouring
- 300ml cream  

Instructions

Add 3 drops of black food colouring to the egg whites and beat until stiff while adding the first ¼ cup of castor sugar a tablespoon at a time. Continue mixing all the time and allowing the sugar to dissolve before adding the next tablespoon.

Tip this mixture into a separate bowl (just scrape the mixture out, but don’t bother cleaning the bowl as we’re about to use it again).

In the mixing bowl beat the egg yolks, 2 drops of drops of black food colouring, the vanilla essence, the cut up licorice and the second ¼ cup of castor sugar until thick and the sugar has dissolved (The licorice will not dissolve. That’s okay).

Add the cream and icing sugar with 3 drops of drops of black food colouring and beat until thick.

Carefully fold the egg yolk / cream mixture into the egg white mixture.

Pour into a 2 litre ice-cream container. Add Irish moss by hand and try to get them distributed evenly. Leave a few on the surface so it looks good.

Freeze for approximately 8 hours until firm.

Mmmmm..... Marshmallows.
Mmmmm….. Marshmallows.

Ginger and Marshmallow Ice Cream

Ingredients

- 4 separated eggs - 3 teaspoons ground ginger
- ¼ cup castor sugar - 1 teaspoon vanilla essence
- ¼ cup castor sugar - ½ cup of mini marshmallows
- ¼ cup of icing sugar  
- 300ml cream  

Instructions

Beat the egg whites until stiff while adding the first ¼ cup of castor sugar a tablespoon at a time. Continue mixing all the time and allowing the sugar to dissolve before adding the next tablespoon.

Tip this mixture into a separate bowl (just scrape the mixture out, but don’t bother cleaning the bowl as we’re about to use it again).

In the mixing bowl beat the egg yolks, the vanilla essence, the ground ginger and the second ¼ cup of castor sugar until thick and the sugar has dissolved.

Add the cream and icing sugar and beat until thick.

Carefully fold the egg yolk / cream mixture into the egg white mixture.

Carefully mix in the marshmallows, saving a small amount to sprinkle on the top later.

Pour into a 2 litre ice-cream container. Sprinkle some of the marshmallows on the surface so it looks good.

Freeze for approximately 8 hours until firm.

Irish Moss and Licorice Ice Cream

For those outside Australia or New Zealand, Irish moss is a black, soft, aniseed / licorice flavoured sweet.

Ingredients

- 4 separated eggs - 2 teaspoons vanilla essence
- ¼ cup castor sugar - 1 cup of irish moss
- ¼ cup castor sugar - ¼ cup finely cut up licorice
- ¼ cup of icing sugar  
- 300ml cream  

Instructions

Beat the egg whites until stiff while adding the first ¼ cup of castor sugar a tablespoon at a time. Continue mixing all the time and allowing the sugar to dissolve before adding the next tablespoon.

Tip this mixture into a separate bowl (just scrape the mixture out, but don’t bother cleaning the bowl as we’re about to use it again).

In the mixing bowl beat the egg yolks, the vanilla essence, the cut up licorice and the second ¼ cup of castor sugar until thick and the sugar has dissolved. The licorice will not dissolve

Add the cream and icing sugar and beat until thick.

Carefully fold the egg yolk / cream mixture into the egg white mixture.

Pour into a 2 litre ice-cream container. Add Irish moss by hand and try to get them distributed evenly. Leave a few on the surface so it looks good.

Freeze for approximately 8 hours until firm.

Jaffas.
Jaffas.

Jaffa Ice Cream

For those outside Australia or New Zealand, a Jaffa is a small round sweet consisting of a soft chocolate centre with a red, orange flavoured covering.

Ingredients

- 4 separated eggs - 2 teaspoons orange essence
- ¼ cup castor sugar - Zest from an orange
- ¼ cup castor sugar - Half a cup of jaffas
- ¼ cup of icing sugar - Red and yellow food colouring
- 300ml cream  

Instructions

Add 2 drops of red food colouring and 6 drops of yellow food colouring to the egg whites and beat until stiff while adding the first ¼ cup of castor sugar a tablespoon at a time. Continue mixing all the time and allowing the sugar to dissolve before adding the next tablespoon.

Tip this mixture into a separate bowl (just scrape the mixture out, but don’t bother cleaning the bowl as we’re about to use it again).

In the mixing bowl beat the egg yolks, the orange essence, the orange zest and the second ¼ cup of castor sugar until thick and the sugar has dissolved.

Add the cream, 2 drops of red food colouring and 6 drops of yellow food colouring and icing sugar. Beat until thick.

Carefully fold the egg yolk / cream mixture into the egg white mixture.

Pour into a 2 litre ice-cream container. Add jaffas by hand and try to get them distributed evenly. Leave a couple on the surface so it looks good.

Freeze for approximately 8 hours until firm.

Jam or Jelly Ice Cream

This recipe can be made with any form of jam or jelly. You might find yourself with some surplus during the year and this is a great way to use it up. My favourite: Quince and apple jelly!

Ingredients

- 4 separated eggs - 1 teaspoons vanilla essence
- ¼ cup castor sugar - ¼ cup jam or jelly
- 4 table spoons castor sugar - Red and yellow food colouring
- ¼ cup of icing sugar  
- 300ml cream  

Instructions

Add 2 drops of red food colouring and 6 drops of yellow food colouring to the egg whites and beat until stiff while adding the ¼ cup of castor sugar a tablespoon at a time. Continue mixing all the time and allowing the sugar to dissolve before adding the next tablespoon.

Tip this mixture into a separate bowl (just scrape the mixture out, but don’t bother cleaning the bowl as we’re about to use it again).

In the mixing bowl beat the egg yolks, the vanilla essence, the jam or jelly and the 4 table spoons of castor sugar until thick and the sugar has dissolved.

Add the cream, 2 drops of red food colouring, 6 drops of yellow food colouring and icing sugar. Beat until thick.

Carefully fold the egg yolk / cream mixture into the egg white mixture.

Pour into a 2 litre ice-cream container.

Freeze for approximately 8 hours until firm.

Lemon Ice Cream

Ingredients

- 4 separated eggs - 2 teaspoons lemon essence
- ¼ cup castor sugar - Zest from a lemon
- ¼ cup castor sugar - 1 tablespoon lemon juice
- ¼ cup of icing sugar - Yellow food colouring
- 300ml cream  

Instructions

Add 3 drops of yellow food colouring to the egg whites and beat until stiff while adding the first ¼ cup of castor sugar a tablespoon at a time. Continue mixing all the time and allowing the sugar to dissolve before adding the next tablespoon.

Tip this mixture into a separate bowl (just scrape the mixture out, but don’t bother cleaning the bowl as we’re about to use it again).

In the mixing bowl beat the egg yolks, the lemon essence, the lemon zest, the lemon juice and the second ¼ cup of castor sugar until thick and the sugar has dissolved.

Add the cream, 3 drops of yellow food colouring and icing sugar. Beat until thick.

Carefully fold the egg yolk / cream mixture into the egg white mixture.

Pour into a 2 litre ice-cream container.

Freeze for approximately 8 hours until firm.

Mint Chocolate Ice Cream

For those outside the UK, Australia or New Zealand, a Flake is a chocolate bar currently manufactured by Cadbury and consists of thinly folded milk chocolate. I prefer this type of chocolate when making ice cream because it it ‘lighter’, but when in doubt, just go with chocolate chips.

Ingredients

- 4 separated eggs - 2 teaspoons mint essence
- ¼ cup castor sugar - Zest from a lemon
- ¼ cup castor sugar - ½ cup of chocolate chips or a Cadbury Flake
- ¼ cup of drinking chocolate  
- 300ml cream  

Instructions

Beat the egg whites until stiff while adding the first ¼ cup of castor sugar a tablespoon at a time. Continue mixing all the time and allowing the sugar to dissolve before adding the next tablespoon.

Tip this mixture into a separate bowl (just scrape the mixture out, but don’t bother cleaning the bowl as we’re about to use it again).

In the mixing bowl beat the egg yolks, the mint essence and the second ¼ cup of castor sugar until thick and the sugar has dissolved.

Add the cream and drinking chocolate. Beat until thick.

Carefully fold the egg yolk / cream mixture into the egg white mixture.

Carefully mix in the chocolate chips or crumbled Flake, saving a small amount to sprinkle on the top later.

Pour into a 2 litre ice-cream container. Sprinkle some of the chocolate chips or crumbled Flake on the surface so it looks good.

Freeze for approximately 8 hours until firm.

Mochaccino Ice Cream

Just remember that there is a reasonable amount of caffeine in the recipe, so it may not be suitable for late at night or children.

For those outside the UK, Australia or New Zealand, a Flake is a chocolate bar currently manufactured by Cadbury and consists of thinly folded milk chocolate. I prefer this type of chocolate when making ice cream because it it ‘lighter’, but when in doubt, just go with chocolate chips.

Ingredients

- 4 separated eggs - 1 teaspoon vanilla essence
- ¼ cup castor sugar - 1½ tablespoons instant coffee
- ¼ cup castor sugar - ½ cup of chocolate chips or a Cadbury Flake
- ¼ cup of drinking chocolate  
- 300ml cream  

Instructions

Beat the egg whites until stiff while adding the first ¼ cup of castor sugar a tablespoon at a time. Continue mixing all the time and allowing the sugar to dissolve before adding the next tablespoon.

Tip this mixture into a separate bowl (just scrape the mixture out, but don’t bother cleaning the bowl as we’re about to use it again).

In the mixing bowl beat the egg yolks, the vanilla essence, the coffee and the second ¼ cup of castor sugar until thick and the sugar has dissolved.

Add the cream and the drinking chocolate. Beat until thick.

Carefully fold the egg yolk / cream mixture into the egg white mixture.

Carefully mix in the chocolate chips or crumbled Flake, saving a small amount to sprinkle on the top later.

Pour into a 2 litre ice-cream container. Sprinkle some of the chocolate chips or crumbled Flake on the surface so it looks good.

Freeze for approximately 8 hours until firm.

Pineapple and Cinnamon

The pineapple can start as fresh or canned, sliced or crushed. Just make sure to drain away most of the juice before using.

Ingredients

- 4 separated eggs - 1 cup blended pineapple
- ¼ cup castor sugar - Yellow food colouring
- ¼ cup castor sugar - 1 teaspoon ground cinnamon
- ¼ cup of icing sugar  
- 300ml cream  

Instructions

Beat the egg whites and 3 drops of yellow food colouring until stiff while adding the first ¼ cup of castor sugar a tablespoon at a time. Continue mixing all the time and allowing the sugar to dissolve before adding the next tablespoon.

Tip this mixture into a separate bowl (just scrape the mixture out, but don’t bother cleaning the bowl as we’re about to use it again).

In the mixing bowl beat the egg yolks, half the pineapple, cinnamon and the second ¼ cup of castor sugar until thick and the sugar has dissolved.

Add the cream, ¼ of the total pineapple mixture 3 drops of yellow food colouring and icing sugar. Beat until thick.

Carefully fold the egg yolk / cream mixture into the egg white mixture.

Pour into a 2 litre ice-cream container.

Using the final ¼ of the pineapple mixture, with a spoon, carefully swirl the fruit into the ice cream so that it has a ‘layered’ effect.

Sprinkle a dusting of cinnamon on the top for effect.

Freeze for approximately 8 hours until firm.

Sweet and Sour Lime Ice Cream

The sour sweets in this recipe should be of the soft jelly type. These turn out best when frozen.

Ingredients

- 4 separated eggs - 2 teaspoons Lime essence
- ¼ cup castor sugar - 1 cup of sour sweets
- ¼ cup castor sugar - Green food colouring
- ¼ cup of icing sugar  
- 300ml cream  

Instructions

Beat the egg whites and 3 drops of green food colouring until stiff while adding the first ¼ cup of castor sugar a tablespoon at a time. Continue mixing all the time and allowing the sugar to dissolve before adding the next tablespoon.

Tip this mixture into a separate bowl (just scrape the mixture out, but don’t bother cleaning the bowl as we’re about to use it again).

In the mixing bowl beat the egg yolks, the lime essence, 3 drops of green food colouring and the second ¼ cup of castor sugar until thick and the sugar has dissolved.

Add the cream, 3 drops of green food colouring and icing sugar. Beat until thick.

Carefully fold the egg yolk / cream mixture into the egg white mixture.

Pour into a 2 litre ice-cream container. Add the sour sweets by hand and try to get them distributed evenly. Leave a few on the surface so it looks good.

Freeze for approximately 8 hours until firm.

Vodka and Lemon Ice Cream

It’s important to use actual Gummy Bears or their ingredient equivalent. Other similar sweets are not suitable since when you soak them in vodka their external surface will go white and dissipate.

This recipe requires planning as it will take about 5 days to properly soak the gummy bears.

Ingredients

- 4 separated eggs - ½ cup of gummy bears
- ¼ cup castor sugar - 1 cup vodka
- ¼ cup castor sugar - 2 teaspoons lemon essence
- ¼ cup of icing sugar - Zest from a lemon
- 300ml cream - 1 tablespoon lemon juice
  - Yellow food colouring

Instructions

Start soaking the gummy bears approximately 5 days before making the ice cream. Place the gummy bears and the vodka in a sealed jar in the fridge. Give them a gently stir every half day or so to prevent them from sticking to each other. Once thoroughly soaked they can be stored in the freezer.

Add 3 drops of yellow food colouring to the egg whites and beat until stiff while adding the first ¼ cup of castor sugar a tablespoon at a time. Continue mixing all the time and allowing the sugar to dissolve before adding the next tablespoon.

Tip this mixture into a separate bowl (just scrape the mixture out, but don’t bother cleaning the bowl as we’re about to use it again).

In the mixing bowl beat the egg yolks, the lemon essence, the lemon zest, the lemon juice and the second ¼ cup of castor sugar until thick and the sugar has dissolved.

Add the cream, 3 drops of yellow food colouring and icing sugar. Beat until thick.

Carefully fold the egg yolk / cream mixture into the egg white mixture.

Pour into a 2 litre ice-cream container. Add vodka soaked gummy bears by hand and try to get them distributed evenly. Leave a couple on the surface so it looks good.

Freeze for approximately 8 hours until firm.