Recipe | Blueberry & Peach Crumble Ice Cream

i scream for ice cream, we all scream for ice cream. At the first ray of sunshine breaking through British clouds, the whimsical tune of an ice cream van will have children screaming for lollies of all sorts and throwing tantrums when they are declined a 99 flake. 

And even into your twenties, thirties and beyond, the mention of ice cream on a hot summer day will take you back to your childhood, when the melting trickle of sweet cream goes running down your hand only to leave you with sticky fingers that no amount of wet wipes can get rid of. 

I took this 31C opportunity to make my own, with a fantastic recipe from Debbie Major. I also especially wanted to photograph my petites cuilleres en bois along with a delightfully crotcheted basket that was given to me by the exceptionally talented blogger Prunelle Grise. 

Embrace summer and make as many flavours as you desire. Serve in cones, with wafers or in retro stripey tubs and make the most of the scorching weather before the rain returns.

Use this basic recipe and your imagination to add whatever extras you see fit!



Basic Vanilla Ice Cream 

Makes 1.6 – 1.8 litres

1 x 397g tin sweetened condensed milk
1 x 600ml carton double cream
2 tsp Nielsen-Massey vanilla bean paste (or use vanilla extract, but you won’t get the little seeds)

1 Put the condensed milk, cream and vanilla into a large mixing bowl and whisk until stiff and thick.
2 Spoon into a freezer-proof container and leave for at least 8 hours or overnight.

For Blueberry & Peach Crumble Ice Cream

The above ingredients plus:
6tbsp blueberry conserve
1 x 411g tin of peach slices
150g chopped shortbread

1 Stir the blueberry conserve into the condensed milk, following by the vanilla and the cream. Whisk until thick and stiff, then fold in the peach slices, drained and chopped, along with the shortbread.
2 Spoon into a freezer-proof container and leave for at least 8 hours or overnight.