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!
Fresh and summery – the Granadilla Ice Cream has always been a firm favourite
The Londolozi ice cream machine is churning up delicious ice creams, this is a new one – Cherry & White Chocolate
There’s nothing better than a bowl of deliciously flavoured ice cream after lunch, dinner or actually any time of the day!
One of my most favourite times of the day in the Londolozi Kitchen, is when Abigail has just removed the chocolate ice cream from the machine and there just happens to be a spoon laying close by!
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.
Pile your favourite ice cream flavour into a wafer cone
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.
Cherry & White Chocolate Ice 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!
Chocolate Brownie Gelato…. only decision to make is 1, 2 or 3 scoops!
Londolozi Vanilla Ice Cream
Ingredients
2 cups heavy cream
1 cup whole milk
⅔ cup sugar
⅛ teaspoon fine sea salt
6 large egg yolks
Method
- 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 is also delicious and easy to make
Londolozi’s Egg Free Ice Cream
Ingredients
2 cups heavy cream
¾ cup milk
¾ cup sugar
2 teaspoons vanilla extract
⅛ teaspoon salt
Method
- 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!
I don’t actually eat ice cream but even I might be tempted by these divine sounding desserts.
Thank you so much for the egg free recipe Anna. I do not eat eggs and this recipe is just perfect. Thanks for sharing.
Thanks Marinda! Let me know how it goes!
Anna, I love ice cream🤗
I can just taste that Chocolate Brownie confection now! Make mine 2 scoops!
Ha Ha! Same as me Mary Beth!
Oh yum!
So for the cherry and white chocolate you would add it in step 6, just stir and chill?
Thanks!
Thanks Kara – yes, after you’ve made your base, add the cherry’s and chocolate and churn a little more – you can do by hand as well, but if you’ve got a good machine, it’s easier!
I remember enjoying a luscious vanilla ice cream during my last visit and look forward to new flavors during my next visit!
Thanks Denise – Yes, with summer now here, there are 5 new flavours and then some new sorbets as well
Anna, What a delicious post! The beautiful images of the different types you are making have our mouths watering! Now if we could just get to you… Thanks for keeping the “Larder” stories coming!
Thanks Michael & Terri! x
Cherry & white chocolate—decadent.
(Are you back?)
One of my favourite combinations in an ice cream! Yes I’m back!
Sounds so good and delicious. I am not very fond of store-bought ice.cream. However, homemade one is something completely different, and chocolate cherry sounds really great!
Thanks Christa! indeed, homemade ice cream is the only way to go!
Mmm that looks delicious even now when raining.
Hello Anna! your ice creams look fabulous! wish we were there but at the moment Americans are not very welcome in other countries thanks to the corona virus death toll of 220,000 deaths and rising. Have fingers crossed that things will get better. Look forward to seeing you all again! Victoria
Ice cream is a brilliant I diligence, and yours look beautiful Chef Anna! What, may I ask, is “granadilla”?!
Thanks Paul – granadilla is the african word for passion fruit
👍🏼
The granadilla ice-cream looks superb! It would probably kick me off my non-dairy wagon 🙂
Thanks Nicole – the granadilla ice cream is as delicious made with coconut milk!
Yummmmm!!! I think I’ll visit Londolozi instead of making it myself though 🙂