17 Jul Ice cream recipe
We’re wishing for an ice-cold summer…
There’s nothing quite as irresistible as ice cream in summer.
Creamy, cold and delicious, ice cream scooped into a cone is the ultimate transportable treat – and if you make your own, there’s no limit to your flavour choice.
Many people don’t have the time, the room, the money or the energy to faff about with an ice cream machine, so we’ve got two brilliantly easy no-churn recipes that will give you a bowl of smooth, velvety ice cream in no time.
Our recipes include juicy, in-season fruit and luscious double cream from The Fruit Basket in Stubbington, and The Summerhouse Honey, made fresh from the hives at Silversprings Garden Centre in Titchfield.
We’ve also used sparkling Festival white wine from Titchfield vineyard to make a refreshing sorbet – perfect for summer celebrations.
No-churn fresh peach and honey ice cream
700g fresh peaches, peeled and sliced
475ml double cream
2 tbsp runny honey
1/4 tsp sea salt
396g condensed milk
Purée two thirds of the peach slices in a blender and chop the rest.
Mix the honey and salt into the peach purée.
Whip the double cream and condensed milk until fairly thick. Fold in the peach purée.
Spoon into a Tupperware container or empty ice cream tub and scatter the remaining peach pieces over the top. Use a spoon to gently mix in, but don’t over do it or the peaches will sink.
Freeze until set.
225g caster sugar
300ml sparkling wine or champagne
Juice of one small lemon
Put the sugar and sparkling wine into a pan and slowly heat until the sugar dissolves and bring to a boil.
Add the lemon juice and simmer for five minutes. Leave until completely cool.
Poor into a freezer container and freeze for up to eight hours, breaking up the crystals every few hours with a fork.
Serve when ready!