Today is the last day of summer. It hasn’t really been a typical hot summer here in Brisbane but the season has definitely thrown us some interesting weather. In honor of the season and to wish it goodbye until December 1st, I thought I would attempt a new recipe for one of my favourite, classic desserts – vanilla ice cream. No matter how big a main meal I’ve eaten, I always have room for a few scoops of vanilla. If it has the little black vanilla bean dots then even better.
I own an ice cream maker, but as I’m sure not everyone is a kitchen gadget nerd like me, I used a no-gadget, super simple recipe. It came from a member of the Simple Savings website so it’s budget friendly as well.
Step one – place the sugar and powdered milk and a bowl.
Adding a little bit of cold water at a time, mix the sugar and milk powder until it forms a paste.
Next, mix in the boiling water, hot dissolved gelatin and the melted butter. Blend it all thoroughly.
Lastly, mix in the vanilla bean paste. You can use vanilla extract instead but you won’t have those nice authentic little black dots through your ice cream.
Pour the mixture into a loaf tin. I lined mine with glad wrap to make it easier to get out in the next step. Place the tin in the freezer and freeze until it forms a mush.
Place the mush in a bowl and beat until it doubles in bulk.
Place the mixture back in the tin (I used a deeper container as my freezer was a little tight on space) and cover the top with plastic wrap. Freeze it until firm. I find that homemade icecream tends to be a little harder/thicker than store-bought but this one would rival any in a taste comparison.
My next experiment will be to try the recipe using low-fat milk powder. I will report back on the findings. Enjoy!
What’s your favourite summer ice cream flavour?
Ice cream – recipe from a Simple Savings member
- 2 cups of full cream milk powder
- 3/4 cup of caster sugar
- 1 and 3/4 cup of boiling water
- 2 level tsp of gelatine softened in 50ml of cold water and then zapped in the microwave for about 30 seconds
- 2 tsp vanilla bean paste (you can use vanilla extract or seeds from a vanilla pod)
- 1 heaped tbsp butter, melted
Place the milk powder and sugar in a bowl and mix to a smooth paste with a little cold water. Add the boiling water and then add the hot dissolved gelatine , followed by the butter.
Blend thoroughly and then add vanilla and mix it through.
Pour the mixture into freezing trays and freeze to a mush. You can use any sort of tin but I used a loaf tin.
Remove to a chilled bowl and beat until doubled in bulk .
Return to the tin and freeze until firm. Once frozen, cover the surface surface with plastic wrap.