Ludlow Lifestyle Jul - Aug 2022

ICE AND
Some simple and delicious
ice cream recipes from
the appliance experts
Cuisinart
Easy
RASPBERRY RIPPLE
ICE CREAM
Prep takes only 20 minutes, then just
leave the Cuisinart Gelato and Ice Cream
Professional to churn it to perfection.
INGREDIENTS
300g raspberries
150g caster sugar
1 tbsp lemon juice
160ml full fat milk
300ml double cream
1 tsp vanilla extract
METHOD
In a saucepan, combine the raspberries,
50g caster sugar and 2 tbsp water. Bring
to the boil and simmer for a few minutes,
until the fruit is soft. Pass through a sieve,
discarding the pips.
Pour the purée into a clean saucepan and
simmer for about 10 minutes, to reduce
down to a syrup. Stir in the lemon juice
and cool, before chilling completely in
the fridge.
To make the ice cream, pour the milk and
remaining caster sugar (approx 100g)
into a bowl and whisk, until the sugar has
dissolved. Add in the cream and vanilla
extract and stir until combined. Chill for
an hour.
Insert the paddle into the bowl of the ice
cream maker.
Whisk the chilled mixture, before pouring
into the bowl of your ice cream maker
and churn, for approximately an hour.
Just before the ice cream is ready, add
the raspberry puree, so that it creates a
ripple effect.
The ice cream is ready when it begins to
thicken and freeze. To produce a firmer
ice cream, freeze for several hours in an
airtight container.
WHITE CHOCOLATE
COOKIE ICE CREAM
SANDWICHES
Ready in just 22 minutes, this recipe will
make 12 cookies - 6 ‘sandwiches’
INGREDIENTS
225g plain flour, sifted
½ tsp bicarbonate of soda, sifted
¼ tsp salt
150g unsalted butter, softened
80g light muscovado sugar
80g granulated sugar
2 tsp. vanilla extract
1 large egg
100g white chocolate chips or chunks
METHOD
Heat the oven to 180˚C / 350F / Gas
Mark 4. Then line two baking trays
with greaseproof paper. In a medium
bowl, whisk together the sifted flour,
bicarbonate of soda and salt.
Mix the softened butter and sugars
using the Cordless Pro Hand Mixer - it’s
wireless design means you can use it
anywhere in the kitchen. Add the vanilla
extract and 1 egg and continue to beat.
Add the combined dry ingredients and
gently beat on a lower speed, until fully
incorporated. Fold in the white chocolate
chips until combined. Cover the bowl
with cling film and place in the fridge to
chill, for approximately 1 hour.
Using an ice cream scoop, make balls
with the chilled cookie dough and place
the, on the prepared baking trays. Gently
place a thumb on top and squash down
slightly. Leave enough room for the
cookies to spread a little.
Bake for 12 minutes, until they start to
turn a light brown and then transfer to a
wire rack to cool. Sandwich scoops of
your favourite ice cream between two
cookies and enjoy immediately.
GELATO AT HOME
There is no substitute for delicious
homemade ice cream, made using your
choice of fresh ingredients. The instant
freeze bowl means there is no need to
pre-freeze in advance so you can prepare
batch after batch of your favourite frozen
desserts, each ready in as little as 40
minutes.
The machine comes with 2 specialist
mixing paddles to give the perfect texture
to your frozen dessert. The ice cream
paddle incorporates more air during
mixing to give ice cream a lighter texture.
The gelato paddle is perfect for gelato
and sorbet, incorporating less
air and leaving the gelato
denser than ice cream
with a silkier, softer
texture.
Cuisinart Gelato
and Ice Cream
Professional,
£300 and
Cordless Pro
Hand Mixer,
£90, both
cuisinart.co.uk
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