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Weekdays 10am-12:30pm ITV

Phil's ice cream parlour! Fuss free ice cream recipes for the summer

When things heat up, why not cool down with a delicious bowl of ice cream?!

Phil's here with 3 easy ice cream classics - he promises minimal ingredients and no machine or churning required!

We've got a mint choc chip, a staple fruity ripple winner and the classic creamy delicious honeycomb. These will be your go-to fuss free ice cream recipes for the summer!

Easy mint choc chip ice cream

Makes approx 1.4 litres

Ingredients

1 tbsp peppermint extract (check you may need a little more as it will lose its strength when frozen)

350g condensed milk

3 tbsp golden syrup

500ml's of double cream, lightly whipped

10-12 mint chocolates, chopped into ½ cm cubes

75g-100g melted bitter chocolate


Method

1. In a bowl, mix the peppermint extract with the condensed milk, along with the golden syrup. Then add the cream and gently whisk together.

2. Place into a large plastic container, approximately 1.4 litres, then freeze until soft. 

3. Remove from the freezer, then add the small pieces of chopped mint chocolate (reserving some for decoration on the top), and drizzle over most of the melted chocolate, it should set pretty much straight away, swirl in and break up.

4. Scatter over the reserved chopped mint chocolate and the remaining melted chocolate then freeze with the lid on - overnight so you have a soft ice-cream.


Easy fruit ripple ice cream

Makes approx 2 litres

Ingredients

300g caster sugar

150mls cold water

8 egg yolks

575mls very lightly whipped double cream

3 tsp vanilla extract

350g any frozen fruit, defrosted (blackcurrants, raspberries are my favourite)

150g caster sugar


Method

1. Place the 300g caster sugar and water in a pan and bring to the boil. Once boiling leave to boil for 5 minutes, bang on, no more no less. I use a small digital timer.

2. Place the egg yolks into a mixing bowl, and once the sugar and water have been boiling for 2 minutes, set the machine to medium speed.

3. At 5 minutes, take the sugar and water off the stove, turn the machine up to full speed, and pour onto the egg yolks. Whisk until thick, foamy and cold.

4. Liquidise the fruit and 150g caster sugar together and strain through a fine sieve.

5. Remove the egg yolk mixture from the machine.

6. Carefully fold through the lightly whipped cream.

7. Partially fold through the fruit puree and freeze overnight.


Easy honeycomb ice cream

Makes approx 2 litres

Ingredients

1 tbsp vanilla extract

350g condensed milk

3 tbsp golden syrup

500ml's of double cream, lightly whipped, don’t go mad, needs to be soft

2 chocolate coated honeycomb, chopped into small pieces

200g dark chocolate, melted


Method

1. In a bowl, mix the vanilla extract with the condensed milk, along with the golden syrup. Then add the cream and gently whisk together.

2. Place into a large container then freeze until soft.

3. Add the small pieces of honeycomb to the melted chocolate, coat with a fork, then place onto a baking tray lined with baking parchment. Once all coated, chill until set.

4. Remove the ice cream from the freezer and fold in the coated honeycomb.

5. Re-freeze, with the lid on - overnight until you have a soft ice-cream.

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Weekdays 10am-12:30pm ITV