Violet ice cream: Difference between revisions
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|DatePublished=18th March 2015 | |||
|Author=Chef | |||
|ImageComment = | |ImageComment = | ||
|Servings = Makes about 1.5 litres | |Servings = Makes about 1.5 litres | ||
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[[Ice-cream]] made with violet extract. If your [[Ice-cream maker|ice-cream maker]] has no built-in [[Freezer|freezer]], place your bowl in the freezer for a minimum of 12 hours before using. | [[Ice-cream]] made with violet extract. If your [[Ice-cream maker|ice-cream maker]] has no built-in [[Freezer|freezer]], place your bowl in the freezer for a minimum of 12 hours before using. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
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| 330ml full [[Fat|fat]] [[Milk|milk]] | | 330ml full [[Fat|fat]] [[Milk|milk]] | ||
| 600ml [[Double Cream|double cream]] | | 600ml [[Double Cream|double cream]] | ||
| | | ¼ teaspoon violet extract (or to taste) - I used extract from [[Lakeland]] but different makes will vary in strength. | ||
| | | Natural violet food colouring (optional)- add a little at a time until you have the desired colour. I used a whole tube of Dr Oetker colouring (which is designed for icing) and that was nowhere near enough so might be best to leave out altogether | ||
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{{Soft ice cream}} | {{Soft ice cream}} | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:British recipes]] | [[Category:British recipes]] | ||
Revision as of 14:45, 18 March 2015
| Violet ice cream | |
|---|---|
 |
| Servings: | Makes about 1.5 litres |
| Ready in: | 4 hours including chilling and churning time |
| Prep. time: | 4 hours including chilling and churning time |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 18th March 2015 |
Ice-cream made with violet extract. If your ice-cream maker has no built-in freezer, place your bowl in the freezer for a minimum of 12 hours before using.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 330g caster sugar
- 330ml full fat milk
- 600ml double cream
- ¼ teaspoon violet extract (or to taste) - I used extract from Lakeland but different makes will vary in strength.
- Natural violet food colouring (optional)- add a little at a time until you have the desired colour. I used a whole tube of Dr Oetker colouring (which is designed for icing) and that was nowhere near enough so might be best to leave out altogether
Method
- Put all of the ingredients except for the cream into a bowl or tall jug
- Blend until the mixture is smooth using a stick blender
- Add the cream and blend briefly
- Allow to chill in the fridge for at least 1 hour
- Pour into your ice-cream maker and churn according to the manufacturer's instructions
- Transfer into a container and keep in the freezer
How to prevent home made ice cream from freezing solid in the freezer
Home made ice cream is usually reasonably soft and 'scoopable' straight out of the ice cream maker, but once it is placed in the freezer for more than a few hours it becomes a solid block of ice, effectively.
Unfortunately without using artificial additives it is not generally possible to keep it soft once you freeze it. I have tried many suggestions and they all fail miserably, apart from this one!
Place the hard-frozen ice cream in your refrigerator for 2 to 3 hours before you want to use it and re-freeze it immediately you have scooped out what you need.
Admittedly this does require some planning ahead, but it does mean you'll have usable ice-cream.
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