Summer equals ice-cream! Whether it's an icy fruit lolly at the beach from the local ice cream vendor or a creamy gourmet flavour at a trendy Italian gelateria, we all have our favourite ways of indulging during those warm Summer months.
Gone are the days of simple chocolate, vanilla or strawberry. I’ve seen (and tasted) everything from Black Forest, salted caramel and buttered popcorn flavour to red velvet and candyfloss ice-cream. The possibilities are really endless!
Making your own ice-cream is actually much easier than you think. A few years ago I invested in a little ice cream machine that I have used countless times and it is still churning away. Mine has taken up a permanent spot in my top freezer drawer -ready for use whenever the craving hits.
Not sure where to start ? Try a sorbet to start. They are great for beginner-ice cream makers as they are very simple and easy to make. Berries are sweet and colourful and perfect for sorbet-making.
Berry and vanilla sorbet
(Makes +- 1 Litre)
500ml (2 cups) water
310ml (1 ¼ cup) sugar
15ml (1tbsp) lemon juice
250ml (1 cup) raspberries
250ml (1 cup) strawberries
250ml (1 cup) blueberries
Seeds from 1 vanilla pod
Prepare your ice cream maker as per the manufacturers instructions.
Heat the water, sugar and lemon juice in a saucepan over low heat until melted. Stir in the berries and vanilla seeds. Remove it from the heat and use a hand blender to puree it until smooth. Allow it to cool down and then churn it in the ice cream machine. Use it as a soft serve or place it back in the freezer to firm up.
If you’ve mastered the sorbet then a good, creamy ice cream should be next on the list. Most home-made ice creams consist of a custard base and that can then be flavoured with anything from rosewater and chopped nuts to chocolate chunks and Oreo crumbs.
Here’s a really easy recipe for a Caffe Latte flavoured ice cream and if you enjoy frozen yoghurt, you simply have to give these guava frozen yoghurt lollies a whirl!
By food stylist and recipe developer, Illanique van Aswegen.