Ice Cream For Rainy Days

August 27, 2008 at 3:06 pm Leave a comment

OK, the summer holidays are nearly over and with the dreadful weather across most of the UK, I suspect many parents and kids will be pleased when they’re back to school. Afterall, there are only so many places you can visit when it rains day after day. But of course, you can always head into the kitchen to pass some time….. try out these great ice cream recipes.

LEMON YOGHURT ICE
(this is great for ages 3-6)
INGREDIENTS
3 large unwaxed lemons
175g icing sugar
200ml double cream
250ml Greek yoghurt
3 tbsp ice cold water

UTENSILS
2 large bowls; fine grater; small sharp knife; chopping board; sieve; wooden spoon; balloon whisk; metal tablespoon; freezer proof container

  1. Grate the lemon zest into a large bowl. Carefully cut them in half and squeeze all of their juice into the bowl.
  2. Sift the icing sugar on to the lemon juice and stir until smooth. Leave to rest for 30 minutes.
  3. Pour the cream, yoghurt and cold water into another large bowl. Whisk together until the mixture just thickens – you don’t want it to get too stiff.
  4. Gently stir in the lemon syrup, using a metal spoon. Pour the ice cream into a  container and pop in the freezer for 4-5 hours, until you’re ready to eat. Take it out of the freezer 10 minutes before you need it to allow the ice cream to soften.

 

Chocolate Ice Cream
(great for 7-10 year olds to make)
INGREDIENTS
150g chocolate, 70% cocoa solids
400ml double cream
400ml milk
2 large eggs
1 tspn vanilla extract
300g caster sugar
UTENSILS
medium bowl; medium saucepan; freshly boiled kettle of water; wooden spoon; balloon whisk;
freezer proof container

  1. Break the chocolate into small pieces and put into a medium bowl. Pop the bowl in a saucepan and carefully pour boiling water in, until it comes one-third of the way up the pan. Ask for help to place over a medium-low heat, stirring until the chocolate melts.
  2. Pour the milk, cream and sugar into a large bowl. Crack in the eggs and whisk together until smooth and well combined.
  3. Once melted, stir in the chocolate into the milk and cream mix – take care as the chocolate bowl will be hot! Whisk together then pour into a freezer proof container. Pop in the freezer (or an ice cream maker if you have one – ask an adult to show you how to use it). Take out of the freezer to whisk every 2 hours, until frozen.

Try adding chocolate chips for an even better taste. For mint choc chip ice cream, add 1-2 tspns mint extract to the melted chocolate and beat in well before pouring into the cream mixture.


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Entry filed under: ice cream, Uncategorized.

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