Does anyone have a receipe for ice cream, using single not double cream?

Answer 1

48oz.

Milk 16 oz
Heavy Cream 16 oz
Sugar 7 oz
Glucose syrup 1 oz
Salt 1/4 tsp
Vanilla Bean 1 ea
Egg yolk 10 oz

Answer 2

Try this recipe i think it works very well without the double cream

4 egg yolks
100g (4oz ) Castor sugar
375 ml (3/4 ) whole or skimmed milk
125 ml (1/4 ) non-dairy or heavy cream
vanilla pod or essence

1 Whisk the yolks & sugar in a bowl until almost white.
2 Boil the milk with the vanilla pod or essence in a thick-based pan.
3 Whisk on to the eggs & sugar, mix well
4 Return to a clean saucepan place on a low heat
5 Stir continuously with a wooden spoon until the mixture coats the back of the spoon
6 Pass through a fine strainer into a bowl
7 freeze in a ice-cream machine, gradually adding the cream.

Answer 3

go to bbc.co.uk some good recipes on there, good one for banana ice cream,ingredients are simple and no cream in that recipe , you use buttermilk. hope this helps

Answer 4

Try the following

Rhubarb Crumble Ice Cream
For the ice cream:
1 lb (450 g) trimmed rhubarb
8 oz (225 g) sugar
1 tablespoon lemon juice
15 fl oz (425 ml) whipping cream

For the crumble:
3 oz (75 g) plain white flour
2 oz (50 g) butter
2 oz (50 g) light brown muscovado sugar
½ level teaspoon ground ginger

Pre-heat the oven to gas mark 5, 375°F (190°C).
First of all, make the crumble by combining all the ingredients together in a bowl and using your hands to rub the butter into the flour, so that the mixture comes together to form small, pea-sized balls of dough (rather as if someone had made a half-hearted attempt to make breadcrumbs from very fresh bread!). Now sprinkle this evenly into the baking tin and leave on one side.

Now cut the rhubarb into ½ inch (1 cm) lengths and place them in a large, shallow baking dish along with the sugar and lemon juice. Place the dish on a lower shelf in the pre-heated oven and put the tin containing the crumble mixture on the shelf above. The crumble needs to be baked for 10 minutes, then removed from the oven and left to cool. The rhubarb may need a further 15-20 minutes' cooking before it is completely tender: when it's cooked, take it out and leave it to cool a little before pouring it into a food processor or blender. Process until you have a smooth purée, then pour it into a measuring jug, cover and transfer to the fridge to chill.

Before making the ice cream, use your hands to break up the cooled crumble and restore it to small, pea-sized pieces (if they're too big, the pieces are unwieldy to eat in the ice cream; if they're too small, they disappear). Next, stir the cream into the rhubarb purée, pour into an ice-cream maker and churn until the mixture has the consistency of softly whipped cream. Quickly spoon it into the polythene freezer box and stir in the crumble pieces. Put the lid on, then freeze for a minimum of 2 hours, or until the ice cream is firm enough to serve.

To make without an ice-cream maker, freeze the cream and rhubarb mixture (without the crumble) in the box for 3-4 hours, then whisk and return to the freezer. Re-freeze for a further 2 hours, then whisk again and stir in the crumble before the final freezing.

If frozen solid, the ice cream will need to be transferred to the main body of the fridge for about 25 minutes before serving to allow it to become soft enough to scoop.

or Strawberry Cheesecake Ice Cream
For the strawberry purée:
8 oz (225 g) fresh strawberries, hulled
2 oz (50 g) caster sugar
2 fl oz (55 ml) hot water
For the crumble mixture:
2 oz (50 g) sweet oat biscuits
½ oz (10 g) chopped toasted hazelnuts
1 oz (25 g) butter, melted

For the ice cream:
5 fl oz (150 ml) whipping cream
4 large egg yolks
1 rounded teaspoon cornflour
3 oz (75 g) caster sugar
1 lb (450 g) medium-fat curd cheese
5 fl oz (150 ml) Greek yoghurt
1 teaspoon pure vanilla extract
1 tablespoon fresh lemon juice

First of all prepare the strawberry pur̩e. Make a sugar syrup by placing 2 oz (50 g) caster sugar and 2 fl oz (55 ml) hot water in a small saucepan. Put it on a gentle heat and allow the sugar to dissolve completely, stirring from time to time Рthis will take about 5-6 minutes. When there are no sugar granules left, let it come to simmering point and simmer very gently for 5 minutes. Now pile all the strawberries into a food processor, add the syrup and blend to a smooth pur̩e. Then strain the pur̩e through a nylon sieve into a bowl to extract the seeds.

Now, to make the crunchy bits for the ice cream, pre-heat the oven to gas mark 5, 375°F (190°C). Crush the biscuits with a rolling pin – not too finely – then place them in a bowl and combine them with the hazelnuts and 1 oz (25 g) melted butter. Mix everything together, spread the mixture out on the shallow baking tray and bake on the top shelf of the oven for exactly 5 minutes: put the timer on and watch carefully, because any more than 5 minutes will be too long. Then remove it from the oven and allow to cool.

Next you need to make the custard base for the ice cream and, to do this, place the cream in a saucepan and heat gently. Meanwhile, whisk the egg yolks, cornflour and sugar together, then, when the cream reaches simmering point, pour it over the egg yolk mixture (still whisking). Return the whole lot to the saucepan and bring back to a bare simmer, keeping up the whisking until the custard thickens slightly. Pour it into a bowl, cover with clingfilm placed right on the surface of the custard and leave on one side till cold.

After that, place the curd cheese, yoghurt, vanilla extract and lemon juice in a mixing bowl, add the cooled custard and whisk the whole lot together till smooth. Now freeze-churn the mixture in an ice cream maker until thickened, then transfer to the polythene freezer box and quickly fold in the crumble mixture followed by the strawberry purée, which should form ribbons of red through the ice cream. Freeze for 5-6 hours. Or, if you do not have an ice cream maker, pile the custard and cheese mixture into the polythene freezer box and freeze for about 3 hours. Then whisk again till soft. Re-freeze and repeat the process after 2-3 hours, then fold in the crumble mixture followed by the strawberry purée as described above. Return the ice cream to the freezer box and freeze till needed. Transfer to the main body of the fridge 2 hours before serving.

or Gooseberry and Elderflower Ice Cream
1½ lb (700 g) young green gooseberries
8 tablespoons elderflower cordial
3 oz (75 g) sugar

For the custard:
10 fl oz (275 ml) whipping cream
3 large egg yolks
2 oz (50 g) sugar
1 rounded teaspoon cornflour
1 dessertspoon liquid glucose

First place the cream in a saucepan and bring it up to just below simmering point. While it is heating, place the egg yolks, 2 oz (50 g) sugar and the cornflour in a bowl and whisk together till smooth. Now add the liquid glucose to the hot cream and whisk that too until the glucose has melted down and blended with the cream. Next, pour the whole lot over the egg mixture, then return everything to the saucepan and continue whisking over a medium heat until the mixture thickens to a custard. Now rinse out and dry the bowl, pour the custard back in, cover with clingfilm and allow to cool.

Meanwhile top and tail the gooseberries using kitchen scissors and place them in a saucepan with 3 oz (75 g) sugar. Put a lid on the pan, place over a low heat and let them cook gently till soft – about 5-6 minutes. Then place a large nylon sieve over a bowl and press the gooseberries through to extract all the pips.

Next, stir the elderflower cordial into the gooseberry purée and, as soon as the custard is cool enough, combine the two together. Now you can either freeze-churn the mixture in an ice cream maker till thick, or else pour it into the polythene freezer box, cover with a lid and freeze till half-frozen (about 3-4 hours). At this stage beat the mixture, still in the box, with an electric hand whisk. Return it to the freezer, then repeat 3 hours later, and after that freeze till solid and store till needed. Transfer to the main body of the fridge for 30 minutes before serving.

or Quick-made ice cream
290ml/10fl oz milk
1 tsp vanilla essence
55g/2oz caster sugar
2 handfuls of ice

Method
1. Place the milk, vanilla essence and caster sugar into a large plastic bag. Tie the bag up well.
2. Place this bag into another larger bag, full of ice. Tie this bag up well then wrap in a tea towel.
3. Shake the bags vigorously for 10-15 minutes, or until set.
4. Spoon into a serving bowl and serve