It is hot out there! And we've been cooling down today with Homemade Strawberry Ice Cream and delicious Iced Coffee.
Our Famous Iced Coffee (well famous in our house anyway)
We have to get our caffeine fix somehow so in the heat, why not ice it up!
You will need:
1 shot strong espresso
2 x Tea Spoons Instant Coffee
2 heaped Tea Spoons sugar
2 drops Vanilla Extract
600 ml Semi Skimmed Milk
Ice
Vanilla Ice Cream (optional)
Method:
Make the espresso and place in a jug. Add the instant coffee, sugar and vanilla extract and stir til the sugar has dissolved. Add a couple of cubes of ice and stir. Add the milk and stir. Always good to do a taste test at this point and see if there needs to be an adjustment to either the milk or the sweetness. Serve in a glass with a scoop of vanilla ice cream. Bliss.
And for our second cooling recipe, Strawberry Ice Cream. You'll need an ice cream maker for this one.
Homemade Strawberry Ice Cream
You will need:
1 pint Strawberries, hulled and chopped
1/3 cup Caster Sugar
Juice of 1/2 Lemon
2 Large Eggs
3/4 Cup Caster Sugar
2 Cups Double Cream
1 Cup Milk
Method:
Combine straweberries, 1/3 cup caster sugar and the lemon juice in a bowl. Cover with cling film and leave int he fridge for about 1 hour, longer if you have time.
Whisk the eggs in an electric mixer (we use a Kitchen Aid) and beat until light and fluffy, about 2 minutes. Whisk in the sugar a little at a time and keep whisking until blended, and keep mixing for 1 minute more. Pour in double cream and milk and whisk to combine.
Meanwhile, mash the strawberries into a puree and add them to the creamy mixture (you can strain the puree if you'd rather not have strawberry seeds in the ice cream, but we don't bother) and mix to combine. Transfer to an ice cream machine and follow the manufacturer's instructions.
Enjoy!
Homemade Strawberry Ice Cream
You will need:
1 pint Strawberries, hulled and chopped
1/3 cup Caster Sugar
Juice of 1/2 Lemon
2 Large Eggs
3/4 Cup Caster Sugar
2 Cups Double Cream
1 Cup Milk
Method:
Combine straweberries, 1/3 cup caster sugar and the lemon juice in a bowl. Cover with cling film and leave int he fridge for about 1 hour, longer if you have time.
Whisk the eggs in an electric mixer (we use a Kitchen Aid) and beat until light and fluffy, about 2 minutes. Whisk in the sugar a little at a time and keep whisking until blended, and keep mixing for 1 minute more. Pour in double cream and milk and whisk to combine.
Meanwhile, mash the strawberries into a puree and add them to the creamy mixture (you can strain the puree if you'd rather not have strawberry seeds in the ice cream, but we don't bother) and mix to combine. Transfer to an ice cream machine and follow the manufacturer's instructions.
Enjoy!
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