Ice cream, the McGyver way.

Ice Cream – New Young Pony Club

It seems appropriate that I add this track to the blog as the weather this past week has inspired more ice cream eating than the good folk at gelato stands in Italy itself could expect. I’m going to share with you a quick and easy way to make Ice cream if you don’t have an ice-cream maker. The recipe and method is an amalgem of the Raspberry Semifredo recipe which can be found in the Silver Spoon and my own ravenously inspired kitchen heath-robinson experiments.

You will need:

Ingredients –

6 egg yolks

250g caster sugar

500g frozen raspberries

100g fresh raspberries

750ml of double cream (with a little more just incase you want a creamier flavour)

half a vanilla pod or a very small dash of vanilla essence

Equipment –

1 food processor

4 Icepacks

1 tea towel


About 15 minutes before you start take your frozen raspberries out of the freezer and allow them to defrost enough so that they can be easily poured through the top of the magimix. They need to remain cold/frozen as their temperature will aid the icing of the cream. you do not want them to totally defrost. YOU DO NOT WANT THEM TO TOTALLY DEFOST. If they have not all frozen together as a solid lump then you’ll be able to pour them in easily in the form of the tasty subzero nuggets we need.

Measure all your ingredients into containers that you and easily pick up and pour with one hand – trust me, this will really help.

Pour your cream, egg yolks and sugar into the magimix basin and give them a quick blitz (remembering to seal the lid… especially while tipsy and mid way through a dinner party). You will need to have the chopping blade attachment fitted and you’ll see why in a second. Now, here’s the McGyver part – you need to place the ice blocks around the outside of the bowl and use a tea towel to wrap around them and hold them in place. Once you have secured your ice blocks,  using one hand to hold the towel tight and the blocks in place (take a moment to picture this, it will demonstrate in your mind how in need of Homemade ice-cream you have to be), you will want to have  all your ingredients to hand for adding to the mix. Turn on the food processor again and begin pouring the frozen raspberries into the blender. The fruity ice cubes combined with the chilled exterior of the  bowel will allow the cream to become set. the blades meanwhile will be chopping your berries into tasty flavour morsels ensconced in the thickening cream. Add your vanilla and blend until you are happy with the consistency. The ice-cream will not be thick set like shop bought stuff but will have a velvety dense consistency that once fresh raspberries are folded into make the perfect accompaniment to Biscotti Brutti ma Boni or Hazel Nut cake or even Nutella Tart.

This process should not take longer than a few of minutes. If you have correctly set your ingredients out as I have recommended you should be more than capable of drinking and talking to your guests as you whip up a little blizzard of awesomeness in the kitchen.


2 responses to “Ice cream, the McGyver way.

  1. Pingback: Let Them Eat Lemon Polenta Cake « Any Excuse to Party

  2. Pingback: Ice Cream: Hacked, Debated, Hacked « Any Excuse to Party

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