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Ice cream and sorbet recipes

June 17, 2019

Making ice cream and sorbet isn’t as hard as you may think, whether you have an ice cream maker or not, you can easily whip up one of the recipes below. Enjoying a homemade frozen treat on a warm summer’s day – sheer bliss.

Basil ice cream

You’ll be pleasantly surprised by this herb infused ice cream. The combination of basil, lemon and cream has a subtle flavour that works well after Asian inspired meals. For this recipe we recommend using an ice cream maker!

Ingredients

  • 150 g caster sugar
  • 1 tsp lemon juice
  • 25 to 30 g basil leaves
  • 500 ml cream
  • 250 ml full fat milk
  • 1/2 tsp salt
  • 5 large egg yolks

Method

  1. Add the caster sugar, lemon juice, basil leaves and half the cream to a food processor and blend until smooth – but not enough to whip the cream
  2. Strain half of this mixture into a bowl, adding the remaining cream.
  3. Over a medium heat, warm the the other half of the basil mixture, whole milk and salt in a saucepan.
  4. In a separate bowl whisk the egg yolks.
  5. Remove the saucepan from the heat and slowly add the yolks whilst continuously whisking.
  6. Once all the mixture is combined, return to the heat, and continuously stir with a spatula for around 5 minutes or until the custard is thick enough to coat the back of a spoon.
  7. Strain the custard into the cream mixture and proceed to cool over an ice bath whilst continuing to stir.
  8. Once completely cooled, pour into your ice cream machine and complete the recipe following the manufacturer’s instructions.

No-churn salted caramel ice cream

This indulgent ice cream is definitely one to impress the dinner guests! Although it may seem like a lot of work to make your own salted caramel sauce – you won’t regret it. This is a no-churn recipe, so you can prepare this icy dream without an ice cream maker.

Ingredients

Salted Caramel

  • 140g light brown sugar
  • 2 tbsp golden syrup
  • 50g butter
  • 300ml double cream
  • 1 tsp flaky sea salt

Ice Cream

  • 1 400g can sweetened condensed milk
  • 500ml heavy cream
  • 1 tsp vanilla bean paste
  • 6 Tbsp Salted Caramel

Method

Salted Caramel

  1. Combine the light brown sugar, golden syrup and butter in a saucepan over a gentle heat, stirring until all the ingredients have melted together.
  2. Once bubbling, add the cream and continue to cook for 2 minutes.
  3. Stir in 1 tablespoon of flaky sea salt (you can adjust this to your own taste), remove from the heat and allow to cool slightly in the pan.

Ice Cream

  1. Add the condensed milk, cream and vanilla in a large bowl and mix until peaks begin to form.
  2. Place half of the mixture into a container and drizzle with salted caramel sauce. Repeat this process using the remaining ice cream mixture.
  3. Freeze until solid, at least 6-7 hours.

Peach sorbet

Sorbet is an easy to make, sweet, refreshing treat that you can pack full of your favourite fruit. As a healthier alternative to ice cream, sorbet often contains only three ingredients – water, fruit and a sweetening agent. This peach sorbet is no different, offering a delicious way to help you cool down on a hot summer’s day.

Ingredients

  • 4 peaches, sliced
  • 1 peach, diced
  • 1 tbsp raw honey
  • 2 tbsp sugar
  • 1 tsp lemon juice
  • ¼ cup warm water, as needed

Method

  1. Prepare peaches, separating diced and sliced into separate bowls.
  2. Heat a saucepan on a medium heat then combine water, honey, sugar and lemon juice until all sugar has dissolved and the mixture has a syrup consistency.
  3. Remove mixture from heat, allowing to cool slightly, then transfer to a blender.
  4. Add sliced peaches and blend until smooth.
  5. Decant mixture into chosen container, sprinkle over diced peaches and mix gently.
  6. Freeze for 4 hours or until firm.

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