Difference between revisions of "Violet ice cream"

From Cookipedia

m
Line 1: Line 1:
 
<!-- seo -->
 
<!-- seo -->
 
{{#seo:
 
{{#seo:
|title=Violet ice cream
+
|title=Violet ice cream (ice cream maker recipe)
 
|titlemode=replace
 
|titlemode=replace
 
|keywords=Violet ice cream, recipe, home made
 
|keywords=Violet ice cream, recipe, home made
|description=An unusual flavoured ice cream]].
+
|description=An unusual violet flavoured ice cream for an ice cream maker
|og:image=https://www.cookipedia.co.uk/wiki/images/c/c8/Violet_ice_cream_recipe.jpg
 
 
}}
 
}}
 +
 
<!-- /seo -->
 
<!-- /seo -->
 
{{Template:CookTools}}
 
{{Template:CookTools}}

Revision as of 09:22, 2 March 2016


Violet ice cream
Difference between revisions of
Servings:Makes about 1.5 litres
Ready in:4 hours including chilling and churning time
Prep. time:4 hours including chilling and churning time
Cook time:None
Difficulty:Easy
Recipe author:Chef
First published:18th March 2015


Ice-cream made with violet extract. If your ice-cream maker has no built-in freezer, place your bowl in the freezer for a minimum of 12 hours before using.


Ingredients

Orange arrow.png Create a printable shopping list for this recipe's recipeIngredient

  • 330g caster sugar
  • 330ml full fat milk
  • 600ml double cream
  • ¼ teaspoon violet extract (or to taste) - I used extract from Lakeland but different makes will vary in strength.
  • Natural violet food colouring (optional)- add a little at a time until you have the desired colour. I used a whole tube of Dr Oetker colouring (which is designed for icing) and that was nowhere near enough so might be best to leave out altogether


Method

  1. Put all of the ingredients except for the cream into a bowl or tall jug
  2. Blend until the mixture is smooth using a stick blender
  3. Add the cream and blend briefly
  4. Allow to chill in the fridge for at least 1 hour
  5. Pour into your ice-cream maker and churn according to the manufacturer's instructions
  6. Transfer into a container and keep in the freezer


How to prevent home made ice cream from freezing solid in the freezer

Home made ice cream is usually reasonably soft and 'scoopable' straight out of the ice cream maker, but once it is placed in the freezer for more than a few hours it becomes a solid block of ice, effectively.

Unfortunately without using artificial additives it is not generally possible to keep it soft once you freeze it. I have tried many suggestions and they all fail miserably, apart from this one!

Place the hard-frozen ice cream in your refrigerator for 2 to 3 hours before you want to use it and re-freeze it immediately you have scooped out what you need.

Admittedly this does require some planning ahead, but it does mean you'll have usable ice-cream.

Browse Cookipedia's recipes with Pinterest

Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user, I think you'll find this feature useful.


Graph your Body Mass Index

See your personal Body Mass Index (BMI) plotted on a graph against national averages.