Icecream-maker recipes

Each recipe makes about 18-20 scoops.
Cover and chill all mixtures for 30 mins, to let any sugar dissolve and get the temperature down, before tipping into the icecream maker. A shot of alcohol makes the mixture soft-scoop. Great served in brandy snap baskets.

Banana & Rum

500g greek yoghurt
125g/4½oz icing sugar
3 medium-large bananas
30ml rum
Method
Stir the icing sugar into the yoghurt until smooth. Mash the bananas with a fork, and stir the bananas and rum into the yoghurt mixture.

Coconut & Lime

400ml can coconut milk/cream
142ml pot double cream
85g/3oz caster sugar
1 lime (juice only)
Method
Whisk together the coconut cream, cream and sugar. Lightly whisk in the lime juice.

Honey & Lime

600ml double cream
400g can condensed milk
3tbps honey
3 limes, 2 zested, all juiced
60ml gin
Method
Whip the cream until it starts to thicken, then lightly whisk in the other ingredients. Great served with raspberries.

Vanilla

284ml double cream
425g custard
3 tbsp icing sugar
1 tsp vanilla extract
60ml vodka
Method
Tip the custard into a jug with the cream. Sift over the icing sugar and add the vanilla. Stir with a whisk until smooth.

Lemon Meringue

325g jar lemon curd
500g greek yoghurt
4 (60g) meringue nests
Method
Stir the lemon curd into the yoghurt with a whisk. Chill for 30 mins to let the sugar dissolve before tipping into the icecream maker. Transfer to a container and gently stir in the crushed meringues.

Pistachio

115g shelled pistachios
55g/2oz golden caster sugar
284ml carton single cream
250g carton custard
Method
Process the pistachios and sugar in a food processor until finely ground. Stir the ground pistachio/sugar into the cream and custard with a whisk.

Raspberry

225g/8oz raspberries
100g/3½oz golden caster sugar
500g greek yoghurt
Method
Tip the raspberries and sugar into a food processor and blend until smooth. Pass through a sieve to remove the seeds. Stir the yoghurt in with a whisk. 

Salted Caramel

397g carnation caramel
300ml double cream
1 shot brandy
¼-½ teaspoon salt
Method
Pour the caramel into a bowl and stir to loosen. Whisk in the other ingredients until the mixture is thick and just holding its shape.

Chocolate

284ml double cream
425g custard
2 level tbsp muscovado sugar
140g/5oz plain chocolate
Method
Gently warm the chocolate, sugar and cream until the sugar has dissolved and the chocolate has melted. Add the custard, and stir with a whisk until smooth..