Enter: my Salted Caramel Ice Cream. A super smooth, creamy & rich ice cream, laced with sweet, salty, toffee-y goodness AND rippled with gooey, chewy, homemade caramel. I mean… please. It’s perfect scooped into a cone or bowl, layered into an ice cream sundae, or, as the days get colder, dolloped on top of warm apple pies and sticky toffee puddings (okay, yep, maybe I am ready for autumn now).

Also, I am yet to master the art of ice cream photography (it melts SO QUICKLY 🙁 I mean… I know that’s kind of the point, but it still feels a bit unnecessary). Anyway, I promise that all the photos are of the exact same batch of ice cream, even though they seem to be completely different colours… I just made the mistake of changing my position while I was taking the photographs. Ah well, you live and learn, I guess?

Let’s just get into it, shall we?

Table of Contents

• Ingredients
• Equipment
• Making Salted Caramel
• Making the Ice Cream Base
• Churning the Ice Cream & Finishing Touches
• Recipe

Ingredients

• Caster sugar

Sugar is a standard ingredient in any ice cream recipe, but we’ll be using some of it to make a caramel sauce as well. The type of sugar you use makes a difference- caster sugar comes in two varieties: golden and white. In general, when making caramel, it’s best to use white caster sugar, because it gives you more control over the caramelisation process. You won’t be able to heat golden caster sugar for as long before it burns, making the process a little more finicky, but it will have a lovely depth of flavour. For this recipe, I used golden caster sugar and took it off the heat as soon as it had melted, for that dark, nutty flavour, but you can use white caster sugar, if you prefer, and just give it more time to melt and caramelise fully.

• Butter

A rogue ingredient for a typical ice cream base, but a necessity for a caramel sauce! You only need a tiny bit, but it gives the sauce a rich, smooth texture.

• Double cream

Much like the sugar, double cream is a necessity for ice cream, but it’s also a necessity for caramel sauce! The cream takes what would otherwise be a brittle, translucent golden sugar into a silky smooth, opaque caramel sauce. In other words, it’s the best bit.

• Flaky sea salt

I mean, what is salted caramel without salt? For the best flavour, you want to use a good quality flaky sea salt. If you have to use table salt, halve the amount- otherwise it will be way too salty, even for salted caramel!

• Milk

As always, I use half milk, half cream for my ice cream base, which gives it a perfectly smooth, creamy texture. Ideally, you should use a full fat milk, but I almost always use skimmed milk and it works out fine.

• Egg yolks

You only need the yolks for this recipe, so you can either use the egg whites for another recipe (such as my macarons!) or freeze them for another day.

Equipment

• Ice cream maker

To make a custard-based ice cream (like this one!) at home, you need a good ice cream maker. I use this KitchenAid attachment and I love it. It can be a little fiddly to set up, but once you get it going it works really well. Just make sure to pour the ice cream base in with the machine running (it will be a bit messy, but you can easily clean it up after. Otherwise, the ice cream will freeze to the bowl before you have a chance to churn it and you run the risk of damaging the machine). You have to freeze the attachment in advance (overnight!), as is the case for most ice cream makers, so don’t forget to plan ahead. When it comes to churning your ice cream, most machines will come with their own set of specific instructions. Using the KitchenAid attachment, I churn mine for about 20 minutes and it comes out perfectly.

• Fine mesh sieve

This recipe calls for you to strain your ice cream base before thickening it. The reason for this is that, even though you will be whisking constantly as you add the hot cream to the eggs, you can still sometimes get some pesky, unincorporated bits of egg that have cooked slightly from the heat of the cream. Straining the mixture through a (heatproof!) fine mesh sieve removes those pesky eggy bits and leaves you with a super smooth ice cream.

• Electric whisk

I like to use an electric hand whisk when I make ice cream, but you can absolutely use a stand mixer, fitted with a whisk attachment. You’ll need some sort of electric whisk though, because the egg yolk/sugar mixture needs to be whisked for a while in order to reach the required ‘ribbon’ stage.

Making Salted Caramel

Confession: for years, I considered caramel to be my baking nemesis. I tried, over and over, and I could never seem to get it right! Eventually, I realised my problem. I was using golden caster sugar!

Caster sugar comes in two main forms: golden and white. Golden caster sugar is unrefined, so, unlike white caster sugar, it retains some of the molasses, giving it a slightly more caramel-y taste and a darker tone. Because of this, golden caster sugar caramelises much more quickly than white caster sugar and, in recipes that are expecting you to use white caster sugar, it may burn before the desired temperature is reached. I find that you can heat it up just enough to melt it, but leaving it on the heat any longer than that will leave you with a bitter, burnt caramel. In general then, for most caramel recipes, you’ll want to use white caster sugar. It will give you much more control over the caramelisation process and most recipes are written with white caster sugar in mind. Having said that, I did make this recipe with golden caster sugar, and it worked! It’s actually quicker than using white caster sugar, because you take it off the heat as soon as it has melted, and it lends the ice cream a lovely, almost nutty, flavour. It does mean you have to keep a closer eye on your caramel though, because you have to make sure the sugar has completely melted, but take it off as soon as it has, so that it doesn’t burn. If you’re using white caster sugar, the sugar will melt and then begin to caramelise, giving you more time/control over the finished colour of the caramel. All this to say, then, that you can use either of the two sugars, but you’ll need to adjust your caramel-making process slightly depending on the sugar you choose.

Once you’ve got your knowledge of sugar differences down, the caramel-making process is actually pretty straightforward. For this recipe, we’ll be starting with a dry caramel (i.e. straight sugar, with no added water).

• Make your dry caramel

Put all of the sugar into a large, heavy-based saucepan (the caramel will bubble up a lot later, so make sure you have plenty of room in the pan). Put the pan over a medium-low heat and allow the sugar to melt. Try not to mix it too much, because that can cause the sugar to crystallise, but you can move it around a little bit, to help it melt evenly.

Once the sugar has melted, don’t stir it! If you need to move the sugar, give the pan a gentle swirl. You want the sugar to reach a nice, deep golden colour- if you’re using golden caster sugar, the caramel will probably reach this stage as soon as it has melted. If you’re using white caster sugar, keep the pan over the heat and allow it to bubble until the desired shade has been reached.

• Remove from the heat and add the butter

Once the sugar has reached a deep, golden shade, take the pan off the heat and add in the butter (it will bubble up a bit here, so watch out for the steam!). Whisk the caramel vigorously to make sure the butter is fully incorporated.

• Return to the heat and add the cream

Place the pan back onto the medium-low heat, and, whisking constantly, add the cream in a slow, steady stream. The caramel will bubble up a lot, so be careful, but just keep whisking until all of the cream has been incorporated. Then, allow the caramel to bubble away over the heat, undisturbed, for a further minute.

• Remove from the heat and add the salt

After 1 minute, remove the caramel from the heat. Add in the flaky sea salt, and stir to distribute it evenly. With that, your caramel is done! Allow it to cool a little in the pan (it will be super hot at this point!), before working with it. For this recipe, you’ll want to transfer 2 tbsp of it at this stage to a heatproof container and place that into the fridge for later. The rest will be used to make the ice cream base.

This recipe makes about 7 tbsp of caramel sauce. After reserving 2 tbsp of it for drizzling later, you’ll be left with 5 tbsp- exactly how much you need for the ice cream base.

Making the Ice Cream Base

Once you have your caramel sauce made, you can get on with making the ice cream base.

• Heat up the cream, milk and remaining caramel sauce

Start by making a hot cream mixture to temper the eggs. Usually, I add straight caster sugar to the cream and milk, but we’ll be substituting that with our caramel sauce in this recipe. Place all the ingredients into a saucepan (it would be helpful to use a pan that has a spout, as we will be pouring from this saucepan later!) and set over a low heat. Stir frequently and allow the mixture to come to just below a boil. Your caramel sauce will inevitably have firmed up a bit before you start, but don’t worry! As the milk/cream mixture heats up, the caramel will melt right down, leaving you with a smooth, golden cream.

• While the cream mixture heats up, whisk the egg yolks and the sugar

While the cream mixture is heating up, you need to whisk the egg yolks with the caster sugar, until they are fully combined and have reached the ‘ribbon’ stage. At this point, the mixture should be thick, pale and significantly more voluminous- you should be able to draw a complete figure of 8 with the whisk before the ‘ribbon’ settles back into the rest of the mixture.

• Add the hot milk to the egg mixture

Usually, I prefer to loosen the eggs with a slightly cooler cream mixture before adding the hot liquid. However, because of the caramel in the cream mixture, it’s best to use it while it’s hot. To make sure you don’t accidentally cook the eggs, pour the hot milk into the egg/sugar mixture in a slow, steady stream while whisking constantly. Only stop whisking when all of the cream mixture has been incorporated.

• Strain the ice cream base back into the saucepan

Despite the constant whisking, there will inevitably be a few pesky bits of egg that got a little… cooked when you added the hot cream mixture. By straining the ice cream base as you transfer it back into the saucepan, you can remove any impurities, leaving you with a silky smooth custard base.

• Thicken the custard

Place the saucepan over a medium-low heat and, stirring constantly with a spatula, allow it to thicken (this will take about 8-10 minutes). When it’s ready, it should coat the back of the spatula.

• Place the custard into the fridge to chill

Transfer the thickened custard to a jug and cover the surface directly with clingfilm to prevent the custard from forming a skin. Place the jug into the fridge and allow it to chill for at least 3 hours, preferably overnight (you want it to be super cold!), before churning it.

Churning the Ice Cream & Finishing Touches

Once your custard base is super cold, you can churn the ice cream, as per your ice cream maker’s instructions. Using the KitchenAid attachment, this usually takes me about 20 minutes, but this will vary based on your machine. When it’s ready, your ice cream will be thick and creamy.

It’s worth reiterating at this stage: you must pour the base into the ice cream maker with the mixer on. Otherwise, the ice cream will freeze onto the bowl of the machine, leaving you with ruined ice cream and potentially damaging your machine. Trust me, been there. Make sure the mixer is running!

While the ice cream is churning, you need to warm up the reserved 2 tbsp of caramel sauce. I do this in the microwave (it took about 1 minute on the lowest setting, with intermittent stirring), but you can do it in a small saucepan over a low heat if you prefer. Just warm it up enough so that it is pourable- don’t let it bubble, or it will affect the finished texture!

Once your ice cream has churned, you need to transfer it to a freezer-proof container, ready for a final freeze. At this point, you can drizzle over the caramel sauce, so that the finished ice cream is rippled with gooey caramel. The caramel will set almost immediately when it hits the frozen ice cream, so try to drizzle it evenly over the surface.

After that, you just need to allow the ice cream to firm up in the freezer for at least 3 hours before you can tuck in an enjoy it! Once frozen, the ice cream will keep for up to 3 months in the freezer.

I’d love to hear what you think of this ice cream if you give it a try. I love this one- I think it might be my favourite ice cream that I’ve made to date!

Gemma

xxx

Recipe

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Salted Caramel Ice Cream

A homemade ice cream, featuring the perfect combination of sweet (but not too sweet!) & salty- ideal for summer sundaes or served alongside warm winter desserts.

Course Dessert, Snack

Keyword Caramel, Ice cream, Salted caramel

Prep Time 2 hours hours

Freeze + Chill Time 6 hours hours

Total Time 8 hours hours

Servings 8 big scoops

Equipment

• ice cream maker

Ingredients

For the salted caramel sauce:

• 90 g golden caster sugar (see Note 1)
• 35 g unsalted butter
• 60 ml double cream
• 1/4 tsp flaky sea salt

For the ice cream:

• 240 ml double cream
• 300 ml milk
• 50 g caster sugar
• 3 egg yolks

Instructions

• The day before you want to churn your ice cream, place the bowl of your ice cream maker into the freezer.

For the salted caramel sauce:

• Put the sugar into a large, heavy-bottomed saucepan. Cook over medium heat, swirling the pan every now and then, until sugar has just melted and is a deep, golden colour (see Note 1).
• Remove the saucepan from the heat and add the butter. Whisk vigorously until butter is melted and fully incorporated, then return to the heat.
• Add cream to the pan in a slow, steady stream, while whisking constantly. Once all cream is incorporated, stop whisking and allow to bubble, undisturbed, for 1 minute.
• Remove caramel sauce from the heat and stir in the salt. Allow caramel to cool slightly, then transfer 2 tbsp of the sauce to a heatproof container, cover and place in the fridge for later. Keep rest to use in ice cream base.

For the ice cream:

• Place the double cream, milk and remaining caramel sauce into a medium saucepan. Place over low heat, stirring frequently, until caramel has melted into milk/cream and the whole mixture reaches just below a boil.
• While the cream mixture is heating, place the sugar and egg yolks into a large, heatproof bowl. Using an electric whisk, beat until the mixture is thick, pale and fluffy (the 'ribbon' stage).
• When the cream mixture has reached just below a boil, with the mixer on, add it in a steady stream to the egg mixture. Mix until incorporated, then pour through a heatproof, fine mesh sieve back into the saucepan.
• Return the saucepan to a medium-low heat. Stir the custard with a heatproof spatula as it heats up, until it becomes thick and glossy- about 8-10 minutes. Pour the custard into a heatproof container, cover the surface with clingfilm and allow to cool to room temperature before placing into the fridge to chill for at least 3 hours, preferably overnight.
• When the custard is thoroughly cold, churn it according to your ice cream maker's instructions. Using the KitchenAid attachment, this takes around 15-20 minutes.
• While the ice cream is churning, gently heat the reserved caramel sauce. I did this in the microwave (about 1 minute on the lowest setting), but you can do it in a saucepan if you prefer. Stir the sauce well to ensure it is smooth and evenly melted.
• When your ice cream has finished churning, transfer it to a freezer-proof container. Smooth out the ice cream, then drizzle the warmed caramel sauce evenly over the top. Place into the freezer to firm up for at least 3 hours before consuming. The ice cream will keep in the freezer for 3 months.

Notes

1. The type of caster sugar you use will make a difference! I find that golden caster sugar gives the caramel a lovely, deep flavour, but you have to be more careful with it- it will turn golden much quicker, so take it off the heat and add the butter as soon as all the sugar has melted. If you’re using white caster sugar, you’ll have a little bit more leeway and more control over the colour of your caramel- it will require a bit more time over the heat after it has melted to turn a deep, golden colour. 

When I was younger, we went on a family holiday to the USA. During that holiday, we visited Bi-Rite Creamery, an ice cream shop in San Francisco, which is famous for a variety of unusual flavours, including Balsamic Strawberry and Honey Lavender. The ice cream, needless to say, was great- in fact, my mum still talks about the Honey Lavender flavour. Last year, I decided to try making my own honey lavender ice cream and the result was DELICIOUS. Today, I’m sharing my recipe with you, so you can make your own honey lavender ice cream and pretend you are living it up in San Francisco this summer. Let’s get into it, shall we?

Table of Contents

• Ingredients
• Equipment
• Tips & Tricks for Perfect Homemade Ice Cream
• Recipe

Ingredients

• Double cream

This ice cream recipe uses half cream, half milk. This ratio makes for a perfectly smooth and creamy texture. In the UK, you’ll want to use double cream. In the US, you can substitute heavy cream.

• Milk

Ideally, you should use whole milk for this recipe, because it will make your ice cream super creamy and tasty. However, I practically always use skimmed milk and every time I do, my ice cream still tastes great. Basically, go ahead and use whatever variety of cow’s milk you have on hand- your ice cream will turn out great! I’ve never tried using a plant-based milk in this recipe though, so I can’t be sure it would turn out right.

• Caster sugar

You need to separate your caster sugar into two equal portions (50g each). One portion will be heated with the milk/cream, the other will be beaten together with the egg yolks and honey.

• Dried lavender

I use dried lavender so that I can cook with it all year long, but you can use fresh lavender, if you prefer. Make sure you wash it thoroughly before using it, then substitute 2 tbsp of fresh lavender for every 1 tbsp of dried flowers. If you’re using dried lavender, make sure you buy culinary grade lavender. You can find the brand I use here.

• Egg yolks

Egg yolks are a vital part of any ice cream recipe- after all, ice cream is basically just frozen custard! You don’t need the whites for this recipe, so you can either use them straight away for another bake (such as my macaron recipe!) or freeze them for later.

• Honey

You can use your favourite honey for this recipe- the honey is purely for flavour, so make sure you use one you love the taste of.

• Purple food colouring

This is completely optional, but I like to give this ice cream a purple tint (that way I’ll never forget what flavour it is!). I recommend using a food colouring that is specifically formulated to work with high-fat mixtures, to ensure that you get a super even colour. I used Colour Mill food colouring, in the shade Lavender. One thing to note here: if your egg yolks are a particularly vibrant orange/red, they will affect the colour of your custard. This can make it hard to achieve the intended colour with food colouring- this happened to me with the batch pictured! To remedy this, I had to add quite a bit more colouring than I typically would, along with a little bit of pink colouring to readjust the tone.

Equipment

• Ice cream maker

To make the best ice cream, you need a good ice cream maker. I use this KitchenAid attachment and I love it. It can be a little fiddly to set up, but once you get it working it runs perfectly (as long as you don’t, like I have done, pour in the custard down the side of the bowl and work slowly enough that it freezes on and nearly breaks the paddle. Bad times, bad times indeed). You have to freeze the attachment in advance (overnight!), as is the case for most ice cream makers, so don’t forget to plan ahead! When it comes to churning your ice cream, most machines will come with their own set of specific instructions. Using the KitchenAid attachment, I usually churn mine for 20-30 minutes and it comes out perfectly.

• Fine mesh sieve

This recipe requires you to strain your ice cream base on 2 different occasions: firstly, to remove the lavender flowers from the cream mixture and, secondly, to ensure that your ice cream is super smooth (you don’t want any pesky little eggy bits!) before you thicken the custard. For both of these steps, you’ll need a heatproof fine mesh sieve. I know straining can be a bit tedious, but it’ll make for a much more enjoyable ice cream-eating experience.

• Electric mixer

I like to use a hand mixer for this recipe, but you can use a stand mixer if you prefer. You will definitely want some sort of electric mixer though, because it would take ages and a lot of elbow grease to get the eggs and sugar to the ‘ribbon stage’ by hand.

Tips & Tricks for Perfect Homemade Ice Cream

Plan ahead.

Ice cream isn’t too difficult to make, but it does require a little bit of planning. Most ice cream makers require the canister to be frozen ahead of time (usually 12 hours/overnight), to work properly. You also want the ice cream base to be super cold before you start churning it, so you need to give it enough time in the fridge to cool down (about 3-4 hours, or overnight). You’ll also need to freeze your churned ice cream for at least 3 hours to get it to the perfect texture for scooping (& enjoying!). Make sure you leave yourself enough time to make the best of your ice cream!

Don’t skip the infusing time!

After you’ve brought the cream mixture up to just below a boil, you need to leave it for 30 minutes to allow the lavender flavour to fully infuse before you strain out the flowers. If you strain it immediately, the lavender flavour will be barely noticeable! That being said, if you want a softer, more subtle flavour, you can decrease the infusing time a little. Similarly, if you want a super strong lavender flavour, increase it a little! The great thing about making ice cream at home is you can customise it to suit your tastes.

Get your eggs and sugar to the ‘ribbon stage’.

It’s important in this recipe to beat the eggs, sugar & honey together really well, until the mixture is thick, pale and creamy: the so-called ‘ribbon stage’. You can check whether you’ve reached the ‘ribbon stage’ by lifting up the whisk and drawing a figure of 8 with the ‘ribbon’ of mixture that falls from it. If you can do that before the shape settles completely into the rest of the mixture, you’re good to go!

Make sure to temper your egg mixture.

The only slightly tricky part of this recipe is making sure you don’t accidentally cook your eggs when adding the hot cream mixture. Luckily, you can prevent this by tempering your eggs. Before you heat the cream mixture back up, reserve about 125ml of it. You can then beat this barely-warm cream into the egg mixture to slacken it, which will help to prevent any unwanted egg-cooking when you add the hot cream. Then, you can add the hot cream to the egg mixture in a slow, steady stream, while whisking continuously, which will also help to prevent any cooking. Finally, before you return the custard to the heat to thicken, strain it back through a fine mesh sieve, just to remove any little bits of egg that may have cooked slightly, despite your best efforts! Don’t worry if the custard is a bit frothy after all that whisking- after a few minutes of stirring over the heat it will smooth right out.

Don’t let the custard boil.

When you are waiting for the custard to boil, stir continuously and keep and eye out for any bubbles rising to the surface in the centre of the pan. If you see any bubbles, your custard is thick enough! Take it off the heat at this stage, or the custard may curdle. The custard only thickens slightly, so don’t worry too much about getting it super thick, 8-10 minutes over a low heat should be fine- it will thicken more as it chills anyway.

Add the food colouring after the custard has thickened.

Some food colourings can be affected by exposure to heat. You’ll have much more control over the colour of your finished ice cream if you add the colouring after you have taken the thickened custard off the heat.

Put clingfilm directly onto the custard’s surface before chilling it.

Custard can form a skin as it cools down, but you can prevent that from happening by covering it with clingfilm and making sure the clingfilm is touching the surface.

Make sure the custard is super cold before you churn it.

The colder your ice cream base is, the less time it will take to freeze and the creamier your finished ice cream will be (you’ll also get to eat it sooner, so it’s really a win-win)!

Make sure the ice cream maker is running before you pour in the custard!

I mentioned earlier that I nearly broke my ice cream maker by allowing the custard to freeze onto the side of the bowl- the way to avoid this is to start the machine, so that it is already mixing as you pour in the custard. That way, the custard will start churning as soon as it enters the machine and won’t have a chance to freeze onto the sides/bottom of the bowl. Learn from my mistakes and save your ice cream maker!

Recipe

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Honey Lavender Ice Cream

Homemade ice cream, flavoured with sweet honey and floral lavender: a perfect summer treat!

Course Dessert, Snack

Keyword Honey, Honey Lavender, Ice cream, Lavender

Prep Time 2 hours hours

Freeze + Chill Time 6 hours hours

Total Time 8 hours hours

Servings 8 big scoops

Ingredients

• 300 ml double cream
• 300 ml milk
• 100 g caster sugar (split into 2x50g portions)
• 1 tbsp dried lavender (see note 1)
• 3 egg yolks
• 1 tbsp honey
• purple food colouring (optional)

Instructions

• The day before you make the ice cream, put the bowl of the ice cream maker into the freezer (see note 2).
• Put the cream, milk, 1 of the 50g portions of sugar and the dried lavender into a medium-sized saucepan. Place over a low heat and, stirring every now and then, bring to just below a boil (when it's ready, you'll be able to see bubbles forming around the edge of the pan and some steam rising from the mixture). Remove from the heat and set aside, covered, to infuse for 30 minutes.
• When the cream mixture has infused for 30 minutes, strain it through a fine mesh sieve to remove the lavender (the lavender can now be discarded). Set about 125ml of the strained mixture aside, then put the rest of the cream back into the saucepan. Slowly, bring the cream mixture in the pan to just below the boil again.
• While the cream mixture is heating up, put the egg yolks, the remaining 50g of sugar and the honey into a large bowl. Using an electric hand whisk, beat until the mixture becomes pale and thick (when you lift the whisk, it should form thick ribbons that stay on the surface for a few seconds before settling back into the mixture: the 'ribbon stage'). Once the 'ribbon stage' has been reached, beat in the 125ml of the reserved cream mixture to slacken the egg mixture.
• When the cream mixture has been heated to just below a boil, take it off the heat and, whisking continuously, pour into the slackened egg mixture in a slow, steady stream.
• Once all of the cream mixture has been incorporated, pour the whole mixture back into the saucepan through a fine mesh sieve to ensure the custard is completely smooth. Place the saucepan over a low heat and cook, stirring frequently, until the custard has thickened slightly (it should coat the back of the spoon- about 8-10 minutes). Do not let the custard boil, or it will curdle- if you start to see bubbles rise to the surface in the centre of the pan, remove from the heat immediately (your custard will definitely be thick enough at this point).
• Once the custard has thickened, remove from heat and stir in the purple food colouring until evenly distributed (see note 3). Transfer to a jug, cover with clingfilm (place the clingfilm directly onto the surface of the custard, to prevent it from forming a skin) and allow the custard to cool slightly at room temperature before putting it into the fridge to chill for at least 3-4 hours, or overnight.
• Once the mixture is completely cold, set up the ice cream machine. With the mixer running, pour in the cold custard and churn for 10-30 minutes, as per your machine's instructions. Once it has churned, transfer the ice cream to a container, cover with a lid and freeze for at least 3 hours (preferably overnight) before serving. The ice cream will keep in the freezer for up to 3 months.

Notes

1. Make sure you use culinary grade lavender. You can purchase the brand I used here. 
2. If you plan to chill your custard overnight, before churning, you wait to freeze the canister of your ice cream maker until the day you make the custard. If you are chilling and churning your custard in the same day, you’ll need to remember to freeze the canister the day before. 
3. Because of the high fat content of the custard, the food colouring might take a little while to incorporate fully. Just keep stirring! Additionally, after the custard has sat for a while in the fridge, some food colouring can collect at the bottom of the jug. Give the custard a good stir, right before you churn it, to avoid any unwanted streaks.

If you try this ice cream recipe out, I’d love to hear about it! Leave me a comment down below.

Gemma

xxx