I don’t actually eat ice cream but even I might be tempted by these divine sounding desserts.
We all scream for ice cream…
The temperatures have started to soar at Londolozi and the bush is fabulously lush and green, so the Londolozi Kitchen started the ice cream machine up again!
There’s nothing better than a bowl of deliciously flavoured ice cream after lunch, dinner or actually any time of the day!
So what is ice cream?
Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from dairy milk or cream and is flavoured with a sweetener, either sugar or an alternative, and any spice, such as cocoa or vanilla.
The meaning of the name “ice cream” varies from one country to another. Terms such as “frozen custard,” “frozen yogurt,” “sorbet,” “gelato,” and others are used to distinguish different varieties and styles.
In the United States, “ice cream” applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream.
I found this piece of ice cream history which i thought was interesting… The tradition of keeping written historical records in Ancient China tells us that the founder of the Tang Dynasty (618-907 AD), King T’ang of Shang, kept 94 “ice men” on hand to lug ice to the palace for the first known frozen milk dish, an imperial ice cream delicacy of frozen milk, rice, flour and camphor.
Today, it is much easier!
Londolozi Vanilla Ice Cream
2 cups heavy cream
1 cup whole milk
⅔ cup sugar
⅛ teaspoon fine sea salt
6 large egg yolks
- In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves.
- Remove pot from heat.
- In a separate bowl, whisk up the egg yolks. Whisking constantly, slowly whisk a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Return the pot to a medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170*C / 338*F on an instant-read thermometer)
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature.
- At this point, you may add whatever flavours you would like – berries, chocolate, pistachio, granadilla or whatever you are craving!
- Cover and chill for at least 4 hours or overnight.
- Churn in an ice cream machine according to manufacturers’ instructions.
- Store in the freezer until needed
Londolozi’s Egg Free Ice Cream
2 cups heavy cream
¾ cup milk
¾ cup sugar
2 teaspoons vanilla extract
⅛ teaspoon salt
- Add all the ingredients to a shallow pan.
- Heat the cream mixture on medium heat until it starts to slightly simmer.
- Turn off the heat and mix the cream until the sugar is dissolved.
- Allow the cream mixture to cool to room temperature.
- Pour the cream into an ice cream maker and churn according to the manufacturer’s directions. Freeze for 3 hours before serving.
For a quick and easy plant based ice cream, i take a 340ml can of coconut milk, 1 teaspoon honey and 1 teaspoon vanilla essence and mix it together and pour into the ice cream machine – it literally takes about 5 minutes!
Filed under Cuisine Londolozi's Larder
Thanks Marinda! Let me know how it goes!