The Barefoot Hippy is where we share our recipes from Hippy Soap Co's products & more, so you can create your own

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Ice creams & gelatos

Ice creams & gelatos

Vanilla Ice Cream

Makes 600 ml

2 tsp gelatine
250 ml cream
250 ml whole milk
3 egg yolks, beaten
1/2 c sugar
3 tsp vanilla extract

Combine gelatine, cream and milk in 2 litre saucepan. Cook over medium-low heat stirring occasionally, 8-10 minutes or until mixture just comes to a boil. Remove from heat.
Combine egg yolks in bowl, add sugar and vanilla. Beat at high speed until thickened and pale yellow.
Slowly whisk some of the hot cream mixture into egg mixture. Slowly pour back into remaining cream mixture in saucepan, whisking constantly.
Reduce heat to low. Cook, stirring constantly, 2-3 minutes or until mixture is thick enough to coat back of metal spoon. (Do not boil.) Remove from heat.
Chill for five hours.
Freeze in an ice cream machine according to instructions.
Scoop into a container, cover well, and freeze several hours or overnight. Like most ice creams the flavour improves with aging.
Alternatively, cool to room temperature. Transfer on to a container with a tight lid. Freeze till almost set, take out and whip up with a hand beater and place back into the freezer. The lid should always be tightly shut, as this avoids crystals from forming. Whip once more when almost set and place back in the freezer.

Variations
Yoghurt – Substitute yoghurt for half the milk.

Strawberry, Blueberry or Peach – Add 1 cups hulled, sliced strawberries, blueberries, or peeled and chopped peaches before freezing.

Coffee – 1 tbsp coffee powder added with milk.

Chocolate – 2 Tbsp cocoa powder mix with cream before adding

Mint Chocolate Chip – Add 1/2 tsp natural peppermint essence, 1 drops green food colouring, and 1/4 cup chopped dark chocolate just before freezing.

Ice creams & gelatos

Easy berry ice cream

500g berries
250ml milk
1 1/4 c sugar
250ml cream

Place berries and sugar in the food processor and mix until smooth. Pour in combined milk and cream mix and pulse until well blended. Pour into an ice cream machine and churn as per usual.

Ice creams & gelatos

Chocolate ice cream

1 c milk
2 c thickened cream
150g dark chocolate (or 2 tbsp cocoa)
4 egg yolks
110g caster sugar

Stir milk, cream and chocolate in a saucepan over a med heat until the chocolate melts, increase heat and almost bring to the boil.
In a large bowl whisk yolks and sugar until well combined.
Whisk hot chocolate mixture into yolk mix until well combined.
Return mix to clean saucepan and cook over a low heat without boiling until the mixture has thickened and coats the back of a wooden spoon.
Transfer to a bowl and allow to cool before placing in the fridge to chill for several hours.
Now add to ice cream maker.

To make a chocolate raspberry ripple ice cream, make a raspberry Fruit Coulis, after the chocolate ice cream has been made, then using a skewer swirl it through. Allow to freeze further before serving.

Ice creams & gelatos

Simple Vanilla Ice cream

3 egg yolks
125g sugar
200ml cream
200ml milk

Beat cream, adding sugar, beaten egg yolks and finally milk.
Made quick and easy in an Ice Cream maker, or freeze – stir often during the freezing process.
This is a diverse recipe, a basis where one can substitute ingredients for
others. As long as the liquid quantity remains the same (I use less sugar).

Don’t have an ice cream maker?

Blender Method
Pour ingredients into blender and blend to a stiff peak. Transfer mixture into a container, cover and freeze until firm, at least 3 hours before serving.

Mixer Method
Pour ingredients into a large bowl. Mix on high speed to a stiff peak. Transfer gelato mixture into a container, cover and freeze until firm, at least 3 hours before serving.