Sensio Home Ice Cream Maker Recipes

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Christmas Pudding Ice-Cream Recipe

• 300ml Semi Skimmed Milk
• 300ml Double Cream
• 1 vanilla pod
• 2 cloves
• 1 cinnamon stick
• 2 cardamom pods
• Pinch grated nutmeg
• 4 egg yolks
• 100g sugar
• 150g left over Christmas Pudding, crumbled

 

1. Add the milk and cream to a saucepan, split the vanilla pod down the middle and scrape out the seeds, add the pod and the seeds to the saucepan. Add the cloves, cinnamon stick, cardamom pods (flatten these with a knife before adding) and the grated nutmeg.

2. Heat the milk on a medium heat until very hot but don’t boil, turn off the heat and let the mixture infuse for 1 hour.

3. Add the egg yolks and sugar to a large bowl and whisk until the mixture is pale and thick, then set aside.

4. When the milk has had time to infuse, pour the mixture through a sieve into a clean pan and reheat the mixture until it is very hot but not boiling.

5. Pour half the infused mixture into the eggs and sugar and whisk briskly and then pour this back into the pan. Re-heat the custard mixture until it thickens and coats the back of a wooden spoon, then remove from the heat and cool.

6. Chill the custard until cold in the fridge, or plunge into an ice bath to speed up the chilling process.

7. When the custard is cold add the custard to the pre-frozen ice cream maker, and churn.

8. When the mixture starts to freeze and form peaks, add the crumbled Christmas pudding and carry on churning until combined.

9. Remove from the unit and serve immediately or place it in a suitable container and place in the freezer for a firmer set.

Quick Vanilla Ice-Cream

This is great for those times when you just want ice-cream but don’t want to make a custard and wait for it to cool down. It is a great cheat and a fab base for you to experiment and make other flavours.

500ml double cream

200ml light condensed milk

2 tsp vanilla bean paste

 

1. Measure the condensed milk into a large measuring jug and add the cream, whisk these together well to distribute the condensed milk.

2. Add in the vanilla bean paste and stir into the mixture.

3. Pre-freeze your ice-cream container add the chilled through the opening in the ice cream maker and leave to churn for 20-30 minutes.

4. For a firmer set, place the ice-cream into a freezer proof container and freeze until required.

5. Leave at room temperature for 10-15 minutes to soften before serving.

 

Raspberry Ripple Ice-Cream

This is a great recipe because it uses frozen raspberries, these are picked at the peak of ripeness, and often contain more juice. This can be made all year round even when raspberries are not in season.

250ml whole milk

250ml double cream

 4 egg yolks

 100g caster sugar

 1 tsp vanilla paste

 150g frozen raspberries

 1tbsp caster sugar

1. Heat the milk and the cream in a saucepan and bring this almost to a boil. Then remove from the heat and add the vanilla.

2. While the milk and cream are heating, beat the sugar and the egg yolks together in a large bowl until they are thick and creamy.

3. Pour the hot milk and cream mixture into the bowl containing the egg and whisk together then pour the mixture back onto the heat and stir until thickened slightly. Remove from the heat and allow to cool completely, place in the fridge until cold.

4. To make the ripple sauce, heat the raspberries and sugar together in a pan and boil until this mixture thickens. Pour this through a fine sieve and collect all the syrup in a bowl leaving all the pips behind in the sieve. Place the syrup in the fridge until cold.

5. To make the ice-cream, pre-freeze your ice-cream container add the chilled custard mixture to the unit. Churn for 25-30 minutes.

6. When the ice-cream starts to peak and is of a soft consistency, add the raspberry syrup and mix for a few seconds only, this will allow the ripple to be lightly distributed through the ice cream.

7. This will be a soft scoop ice cream, for a firmer ice-cream place into a freezer safe container and freeze for a further hour.

Mint Choc Chip

250ml whole milk

 250ml double cream

 1 tsp vanilla bean paste or extract

 100g caster

 4 egg yolks

 Peppermint extract

 Green food colouring

 60g dark chocolate chopped

1.  Heat the milk and the cream in a saucepan and bring this almost to a boil. Then remove from the heat and add the vanilla.

2. While the milk and cream are heating, beat the sugar and the egg yolks together in a large bowl until they are thick and creamy.

3. Pour the hot milk and cream mixture into the bowl containing the egg and whisk together then pour the mixture back onto the heat and stir until thickened slightly. Remove from the heat and allow to cool completely, place in the fridge until cold. 

4. When the mixture has cooled and a few drops of peppermint extract and a few drops of food colouring, stir well. Taste and then adjust the peppermint flavor or the colour by adding a few drops more. It is best to start off with less then add a little bit more if needed, you don’t want the flavor too minty otherwise it will be very synthetic.

5. Pre-freeze your ice-cream container add the chilled custard mixture to the unit. Churn for 25-30 minutes.

 

Tip: if peppermint extract is not for you, you can use fresh mint leaves simply add 50g of bruised mint leaves and stalks to the milk and cream and heat to almost a boil. Leave to infuse for an hour then stain the liquid and then heat again and continue with step 2.

Vegan Dairy Free Ice cream with Vegan Salted Caramel

600ml organic coconut milk

100g caster sugar

2 tbsp cornflour

1 vanilla pod

½ tsp salt 

4 tbsp vegan salted caramel (see recipe below)

1. Add 500ml of the coconut milk to a saucepan and add the sugar and salt. Split the vanilla pod down the centre and scrape out the seeds and add the seeds and the pod to the milk and heat gently to dissolve the sugar.

2. Mix the remaining coconut milk with the cornflour and stir until it dissolves.

3. Pour the remaining coconut milk and cornflour mix into the saucepan and whisk well to combine.

4. Increase the heat to a medium setting and stir until thickened, the mixture should coat the back of a spoon. Do not boil this mixture. When thickened remove from the heat and leave to cool. When cooled remove the vanilla pod.

5. Chill the mixture down and then refrigerate it for at least 4 hours. To prevent a skin from forming on top of the mixture, place a piece of cling film into the bowl so the cling film touches the mixture or alternatively use dampened scrunched up greaseproof, open it out and press onto the surface.

6. When ready to churn, pour the chilled mixture into the pre-frozen ice-cream maker and churn for between 20-25 minutes. When the mixture is thick and peaks have formed. Add the vegan salted caramel though the opening and mix for a minute to distribute the caramel. This will produce a soft scoop texture. For a firmer texture pop, it into a freezer proof container and place in the freezer for a couple of hours.

 Vegan Dark Salted Caramel

170g coconut milk with high coconut solids

150g coconut sugar

1 tsp sea salt flakes

1. Place the coconut milk in the fridge and chill, this will make sure all the coconut solids rise to the top of the can, then remove the solid mass and weight this out.

2. When you are ready, add the coconut sugar to the pan and add the coconut cream out of the can and place into a saucepan, whisk together with the sugar and add half of the salt.

3. Bring to the boil and stir every now and again and then reduce the heat to a simmer. The caramel will start to thicken. Simmer for about 15 minutes, until it coats the back of the spoon.

4. Remove from the heat and cool slightly, stir in the remaining sea salt flakes.

5. Pour into a sterilized jar and leave to cool completely, the caramel will thicken on standing.

Lemon and Lime Sorbet

300ml water

150g sugar

75ml fresh lemon juice

75ml fresh lime juice

tsp of grated lemon zest from unwaxed lemons

tsp grated lime zest from unwaxed limes

1. Heat the sugar and water in a saucepan and bring to the boil. Reduce the heat and simmer for 3 minutes, stirring occasionally until the sugar dissolves. Allow to cool completely.

2. When the mixture has cooled add the lemon and lime juice and the zest. Give the mixture a good stir, then cover and chill for a couple of hours.

3. Before churning stir the mixture and pour it thought the opening in the top of the unit.

4. Churn for 20-25 minutes to produce a soft sorbet, for a firmer sorbet place in a freezer proof container and freeze for a couple of hours.

Frozen Strawberry Yogurt

300g cold fresh ripe strawberries

3 tbsp runny honey 

200g cold full fat natural Greek yogurt

75g finely chopped strawberries

1. Add the strawberries (reserving the chopped strawberries for later) and honey to a blender and puree.

2. Place the Greek yogurt into a measuring jug and add the strawberry puree, stir well to distribute the strawberries.

3. Pre-freeze your ice-cream container and pour the mixture through the opening in the top of the unit.

4. Churn for 25-30 minutes until peaks form, then add in the chopped strawberries, serve straight away or pop it into the freezer for a later.

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