When I lived in Hong Kong, ice cream was something of a novelty saved for cold weather days. Searing heat and borderline gross 97% humidity for much of the year led us to find eating ice cream a hobby best cracked out when a) typhoons hit, and b) inside ice-cold air-con. We called it ‘gor yun’.
And so, even despite the early autumn chill setting in, when Curry’s asked me to try out their no-churn at-home ice cream recipe, I happily spent part of my weekend putting in a little elbow grease to crafting my very own ice cream. The recipe is a blank canvas from which you can add your own tweaks. (I was sorely tempted to attempt the Rum and Raisin or even craft a Nutella Swirl!) In the end, I created a blueberry and vanilla flavour with lashings of butterscotch, served with chocolate sprinkles, fresh blueberries and a drizzle of rich chocolate sauce.
The recipe was oh so simple to follow – even as a complete dessert n00b! – and the ice cream we created was smooth, creamy and indulgent. So good. So, if you fancy crafting some of your own, here’s the recipe itself!
- 4 free-range eggs, separated
- 100g caster sugar
- 300ml double cream
- 1 tsp Madagascan vanilla extract
- 1 tsp butterscotch flavouring
- 1 punnet blueberries
- Whisk egg whites in a large bowl until thick and stiff so that it looks a little like clotted cream when the whisk is removed.
- Slowly whisk in the caster sugar and keep whisking until the mixture is stiff and glossy.
- Fold the cream, egg yolks and vanilla essence in so that they are all well combined.
- Add in your ice cream flavour variations. I squished blueberries and threw them in for texture but you could blend them and fold them in!
- Slide the mixture from the bowl into a freezer container (which could be anything such as a loaf tin, baking tray or Tupperware box, I used these adorable ceramic dessert jars!) and cover with cling film before putting into a large fridge freezer drawer so there’s plenty of space for it to freeze.
- Wait for 6 hours and then… S E R V E!
- Coffee & brandy: three tablespoons of coffee essence and two tablespoons of brandy;
- Raspberry: 150ml of sieved raspberry puree;
- Rum & raisin: 100g of raisins soaked in four tablespoons of rum for two hours.
Find the original recipe sheet here.