Camp Coffee Ice Cream

Camp Coffee Ice Cream with crunchy chocolate coffee beans.

It is mid September and here in the south of the U.K. the weather is still relatively warm. Not that you need it to be warm outside to enjoy my Camp Coffee Ice Cream.

FF Camp Coffee Ice Cream
Camp Coffee Ice Cream with crunchy chocolate coffee beans.

Yes, ice cream is great to have during the hot, Summer months, but I happily eat it all year round. This particular ice cream with its inviting coffee flavour (without the caffeine) would be so good scooped on top of a warm chocolate brownie.

FF Camp Coffee Ice Cream
Camp Coffee Ice Cream great all year round.

Chocolate and coffee are a classic combination, which is why I decided to add a good measure of chocolate coffee beans to this ice cream.

The delicious chocolate/coffee crunch against the smooth, silky, coffee flavoured ice cream, keeps this interesting on the palette.

FF Camp Coffee Ice Cream
Camp Coffee Ice Cream full of taste and texture.

Making your own ice cream at home gives you complete control over the intensity of flavours. This Camp Coffee Ice Cream is how I’d drink my coffee, medium strength. You, however, can put as much, or as little Camp coffee as you like!

Churning this ice cream, in an ice cream maker, ensures it is silky smooth. If you like your ice cream just like that, leave out the chocolate coffee beans. Again, what you add is completely in your control.

So let’s show you how to make this delicious dessert, or fun treat.

Recipe: Makes 750ml Camp Coffee Ice Cream

300ml/ 1/2pt Double Cream

300ml/ 1/2pt Milk – Whole or Semi Skimmed

2tsp Camp Coffee – widely available in stores and online

4 Large Free Range Egg Yolks – the whites can be frozen for a month

1tsp Vanilla Extract – I use Nielsen-Massey

1tsp Corn Flour – I use Doves Farm as it is certified gluten free

5tbsp Caster Sugar

100g/4oz Chocolate Coffee Beans – mine were from Waitrose

Method: Ensure the ‘Frozen’ container part of your ice cream maker has been in the freezer for 8 hours, overnight, or according to the manufacturer’s instructions.

Note: For a step by step guide, with photographs, on making ice cream please see Very Vanilla Ice Cream.

  • Pour the cream and milk into a large, heavy bottomed saucepan and place over a medium heat.
  • Heat the liquid until scalding point is reached – a rim of small bubbles will appear around the outside edge of the liquid – remove from the heat.
  • Whilst the liquid is heating place the egg yolks, corn flour, sugar and vanilla extract into a large, heatproof bowl. Whisk until the eggs are pale and have increased in volume.
  • With the whisk still running on low, slowly add the scalded cream mixture to the eggs, continually whisking.
  • Whisk thoroughly until all the ingredients are combined.
  • Tip the custard ice cream base back into the saucepan and place back over a medium heat, stirring constantly.
  • Before putting the pan back on the heat I quickly wash and dry the original bowl used.
  • When the custard has thickened and coats the back of a spoon remove from the heat.
  • Pour the custard through a wire sieve into the large heatproof bowl.
  • Add the Camp coffee and stir thoroughly.
  • Place cling film directly on top of the ice cream base, to prevent a skin from forming.
  • Allow the custard to cool slightly before placing in the fridge to chill thoroughly.
  • Once chilled, set up your ice cream maker according to its manufacturer’s instructions.
  • Remove the cling film, stir the ice cream base and taste. If you wish to have a stronger coffee flavour add more Camp coffee, stirring and tasting until the desired strength is reached.
  • With the ice cream machine switched on and churning, pour the ice cream base through the opening into the bowl.
  • Churn for 15-20 minutes until the ice cream is thick, but not frozen solid.
  • Switch off the machine and remove the top and the paddle.
FF Camp Coffee Ice Cream.
Deliciously softly frozen Camp Coffee Ice Cream
  • Scrape as much ice cream as possible from the paddle (and then lick the rest off 😉).
  • Using a deep silicone spatula transfer the rest of the ice cream to a freezer proof tub.
  • Add the chocolate coffee beans and swirl through the ice cream using the handle of a wooden spoon.
FF Camp Coffee Ice Cream
The chocolate coffee beans add a final crunch to the Camp Coffee Ice Cream.
  • Clip on a tight fitting lid and place the Camp Coffee Ice Cream into the freezer for at least 4 hours, longer if it is very hot weather, so that the ice cream completely freezes.

To serve, remove the ice cream from the freezer 15-20 minutes before scooping. As your ice cream is homemade and therefore does not contain any artificial softeners, preservatives or additives, it will take a little while to soften.

FF Camp Coffee Ice Cream
Camp Coffee Ice Cream a delicious dessert.

I like to serve Camp Coffee Ice Cream in a pretty bowl for dessert, or in a cone if we are eating in the garden and enjoying the sun. It’s not unheard of to be handing cones full of ice cream, over the fence to our neighbours either!

It’s definitely more fun to share.

If you have enjoyed this recipe for Camp Coffee Ice Cream you may also like these:

Blackberry Chocolate Chunk Ice Cream

FF Camp Coffee Ice Cream
Blackberry Chocolate Chunk Ice Cream

Chocolate Orange Ice Cream

FF Camp Coffee Ice Cream
Chocolate Orange Ice Cream

Strawberry Ripple Ice Cream

FF Camp Coffee Ice Cream
Strawberry Ripple Ice Cream

I have a thing for hot and cold food together. So my Vanilla Fudge Chocolate Brownies with a scoop or two of Camp Coffee Ice Cream and hot custard poured over, would be my idea of pudding heaven!

That is exactly why I enjoy cooking and baking so much at home. The flavours and combinations are limitless, plus it’s usually a lot cheaper to make it yourself and tastes a lot better. Why? Because you can make it exactly how you want it to taste.

Whatever to are making, baking and creating in your kitchens, have fun creating you feast. Also if you have the means to share some of your bakes, it is so rewarding. Seeing someone smile as you hand them a slice of cake, knowing they e not been forgotten about, simply because the can’t get out and about. We living in communities. Let’s make someone’s day with a surprise treat?

Sammie xx

Camp Coffee Club  provided me with the Camp coffee to make this recipe. All opinions, views, content and photography are my own. Please see my Disclosure Policy.

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Triple Chocolate Chunk Ice Cream

Triple Chocolate Chunk Ice Cream, silky smooth chocolate ice cream studded with nuggets of white, milk and dark chocolate chunks.

I have come across very few people who do not like ice cream. Maybe they are restricted because of dietary reasons, but they still love it. One of the most popular flavours is chocolate, so indulge yourself with my Triple Chocolate Chunk Ice Cream.

FF Triple Chocolate Chunk Ice Cream
Triple Chocolate Chunk Ice Cream chocca full of flavour!

If you love chocolate ice cream then this is THE one for you!

Rich, smooth chocolate ice cream with delicious chunks of white, milk and dark chocolate in every mouthful.

FF Triple Chocolate Chunk Ice Cream
Triple Chocolate Chunk Ice Cream perfect for every kind of chocolate lover.

I honestly don’t think I’ve ever seen our three teenage children so excited about an ice cream. They absolutely couldn’t wait for the photo shoot of this Triple Chocolate Chunk Ice Cream to be over so that they could start eating their laden cones.

FF Triple Chocolate Chunk Ice Cream
Triple Chocolate Chunk Ice Cream patiently held waiting to be consumed!

Quite a cute picture, especially as the tallest is holding the bottom ice cream!

Divine Chocolate sent me some of their chocolate to use in baking. Well I couldn’t resist making an ice cream. Not just any ice cream though, a really good chocolate ice cream, with whole pieces of chocolate throughout, making each bite utterly delicious.

FF Triple Chocolate Chunk Ice Cream
Divine Chocolate flavours this ice cream all the way through.

Whilst I have made no churn ice cream before, which turned out spectacularly well, following attempts have been too sweet for my palette. Whilst our children have enjoyed my experiments, I couldn’t honestly put the recipes on here. My standards are high and overly sweet doesn’t cut it with me.

FF Triple Chocolate Chunk Ice Cream
Triple Chocolate Chunk Ice Cream a perfect balance of flavours.

Whilst it may be seen as more convenient making a no churn ice cream, the preparation time is the same, although churning adds an extra 15-20 minutes. That said churned ice cream is already three quarters frozen when it goes into the freezer.

Swings and roundabouts I guess?

Anyhow this Triple Chocolate Chunk Ice Cream is beautiful when churned, with a  silky, smoothness that tempts the tastebuds.

Recipe: Make 750ml Triple Chocolate Chunk Ice Cream

300ml/ 1/2 pint  Double Cream

300ml/ 1/2 pint Milk – Whole or Semi Skimmed

4 Large Free Range Egg Yolks – the whites can be frozen for up to 1 month

1tsp Corn Flour

5 tablespoons Caster Sugar

1tsp Vanilla Extract – I use Nielsen Massey

200g/7oz Dark Chocolate

100g/4oz Milk Chocolate

100g/4oz White Chocolate

Method: Ensure the frozen compartment of your ice cream maker has been in the freezer for 12 hours or according to manufacturer’s instructions.

Note: For step by step instructions with accompanying photographs please see Very Vanilla Ice Cream.

  • Pour the cream and milk into a heavy bottomed saucepan and heat over a medium heat, until scalding point is reached – a rim of small bubbles will appear appear around the outside liquid, at the saucepan’s edge – this is called the scalding point, just before the liquid is about to boil. Once scalding point has been reached remove the pan from the heat.
  • Into a large, heatproof bowl add the egg yolks, sugar, corn flour and vanilla extract.
  • Whisk the egg yolks until they are pale and thickened, with the whisk running slowly gently pour the scalded liquid on to the eggs. Whisk until thoroughly incorporated.
  • Tranfer the contents of the bowl back to the saucepan, (I quickly wash up the original bowl, once the custard base has been poured into the pan and before I put the pan back on to the heat). Place the saucepan over medium heat and stir until the custard base has thickened and coats the back of a wooden spoon.
  • Break up 150g of the dark chocolate and place it into the freshly washed bowl.
  • Pour the custard base, through a sieve, into the bowl, over the top of the broken chocolate.
  • Stir until the chocolate has completely melted into the hot custard base.
  • Place cling film directly on to the top of the chocolate custard, to stop a skin forming and leave to cool on the worktop until warm, then place in the fridge to completely chill.

Churning the Triple Chocolate Chunk Ice Cream:

  • Set up your ice cream maker as per the manufacturer’s instructions, mine has to be churning as I pour the ice cream base in.
  • Remove the cling film from the top of the ice cream base and give it a good mix. If you find it easier transfer the liquid to a jug.
  • Pour the chocolate ice cream base into the churning bowl via the opening.
  • Churn for 15-20 minutes until the ice cream is thickly frozen.
  • Once churned to a thick consistency, turn off the machine and remove the top and paddle. Scrape off as much ice cream from the paddle as you can. Over the sink lick off the rest 😉.
  • Using a deep silicone spatula, transfer the thick chocolate ice cream to a freezer proof container that has a tight fitting lid.
  • Roughly chop the remaining dark, milk and white chocolate.
FF Triple Chocolate Chip Ice Cream
White, milk and dark chocolate chunks.
  • Sprinkle the chocolate chunks on top of the thick chocolate ice cream in the freezer tub.
FF Triple Chocolate Chunk Ice Cream
Triple Chocolate Chunk Ice Cream you know this is going to taste so good!
  • Swirl the triple chocolate chunks evenly through the ice cream – I use the handle of a wooden spoon, swirling the chunks through the ice cream. Then snap on the tight fitting lid and place in the freezer for 6-8 hours, or overnight to finish freezing.
FF Triple Chocolate Chunk Ice Cream
Triple Chocolate Chunk Ice Cream ready for the freezer.

How good does that tub look?

Exactly! You cannot buy this kind of deliciousness 😀.

To serve, remove from the freezer 15-20 minutes prior to serving. As there are no artificial softeners or artificial anything in this Triple Chocolate Chunk Ice Cream, it needs a little time to warm before being scoop-able!

Scoop into cones, bowls, chocolate dipped cups, or even my Toffee Cookie Cups – whatever your heart desires.

FF Triple Chocolate Chunk Ice Cream
Triple Chocolate Chunk Ice Cream so decadent and delicious.

Then tuck in. Savour each mouthful of this delicghtful ice cream.

Just a little tip, make a double batch of this ice cream, it disappeared in one night between 5 of us – just sayin’.

If you love this recipe for Triple Chocolate Chunk Ice Cream why not take a look at these:

Blueberry Bloom Ice Cream

 FF Triple Chocolate Chunk Ice Cream
Blueberry Bloom Ice Cream definitely one for the adults with a splash of gin 😉

Lemon Ripple Ice Cream

FF Triple Chocolate Chunk Ice Cream
Lemon Ripple Ice Cream

Chocolate Rolo Ice Cream

FF Triple Chocolate Chunk Ice Cream
Chocolate Rolo Ice Cream

Ice cream is fun. It brings back childhood memories for many people and why shouldn’t we still enjoy food from our memories now?

During my summer ice cream making journey, all who have tried the various flavours I have made, including the ones that didn’t make the cut, have agreed that homemade tastes best.

So as we edge into Autumn and proper pudding season begins, don’t banish your ice cream maker to the back of the cupboard, languishing lonely for another year – yes in our house ice cream makers have feelings 😉. Join me as I pair new ice cream flavours with puddings and desserts through the colder months.

Not got an ice cream maker? I highly recommend the Which Best Buy ice cream maker from Andrew James . It has been thoroughly tested throughout the summer, keep your eyes open for the review coming up shortly.

Have fun, feasting, sharing and enjoying good company, remembering that food always tastes better when it’s shared!

Sammie xx

Divine Chocolate provided me with the chocolate for this recipe. All view, opinions, content and photography are my own. Please see my Disclosure Policy.

 

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Blueberry Bloom Ice Cream

Blueberry Bloom Ice Cream a  vivid purple colour contrasts with the silky, smooth texture and flavour of blueberries and the floral fragrance of Bloom Gin.

Such an elegantly beautiful dessert to look at my Blueberry Bloom Ice Cream has a grown up, smooth blueberry flavour, layered with subtle, but definite flavours that come from the added Bloom Gin.

FF Blueberry Bloom Ice Cream
Blueberry Bloom Ice Cream such a vivid colour.

The blueberries in this ice cream are very gently cooked with a little sugar, so a not to lose their distinct flavour. Wonderfully floral, a splash of Bloom Gin not only adds to the delightful, fruity flavour, it compliments the sweetness of the blueberries.

FF Blueberry Bloom Ice Cream
Blueberry Bloom Ice Cream elegantly served in martini glasses.

After freezing, which can dull some flavours, the vivid purple Blueberry Bloom Ice Cream comes alive on the palette. As the blueberries are left whole, the ice cream has a texture, not dissimilar to rum and raisin. The blueberries providing interest against the smooth, silky ice cream.

FF Blueberry Bloom Ice Cream
Blueberry Bloom Ice Cream a feast for the eyes.

Made using a ice cream maker, the churning action stops such a large volume of fruit creating large ice crystals. Similar to champagne, where the smaller the bubbles, the creamier the champagne tastes, in ice cream making, the smaller the ice crystals the smoother the finished ice cream.

Recipe: Makes 1L Blueberry Bloom Ice Cream

300ml/ 1/2pt Double Cream

300ml/ 1/2pt Milk – Whole or Semi Skimmed

1/2tsp Vanilla Extract – I use Nielsen-Massey

4 Large Free Range Egg – freeze the whites for up to 1 month

1tsp Corn Flour

5tbsp Caster Sugar

300g Fresh Blueberries

1tbsp Caster Sugar

1tbsp Tap Water

2tbsp Bloom Gin

Method: Ensure the freezing compartment/bowl of your ice cream maker has been in the freezer overnight, or according to manufacturer’s instructions.

Note: For step by step instructions with photographs, on how to make the ice cream base please see Very Vanilla Ice Cream.

  • Place the blueberries in a small saucepan. Add 1 tablespoon of both sugar and water. Place over a medium heat and cook until the blueberries just start to burst, giving up their precious juice. Remove the pan from the heat and transfer the contents to a bowl. Allow to cool and then add 2 tablespoons of Bloom Gin. Set to one side.
FF Blueberry Bloom Ice Cream
Note how deeply pink the cooked blueberries look here.
  • Making the ice cream base:
  • Into a large heavy bottomed saucepan add both the milk and cream. Place over a medium heat and cook until scalding point is reached – this is the point before the liquid boils. Small bubbles will appear around the edge of the cream mixture, once scalding point is reached remove the pan from the heat.
  • In a large, heatproof bowl, add the eggs, sugar, vanilla extract and corn flour.
  • Whisk the eggs until they are pale and creamy.
  • With the whisk still running on slow gently pour the hot cream mixture into the whipped eggs. Whisk until well combined.
  • Tip the ice cream base back into the saucepan and cook over a medium heat, stirring until the custard has thickened and coats the back of a wooden spoon. Remove the saucepan from the heat.
  • Pour the hot custard through a sieve into a heatproof bowl – I usually quickly wash up and dry the original bowl I’ve used.
  • Place cling film directly on top of the custard, this will stop a skin from forming.
  • Allow the custard to cool a little on the worktop and then transfer both it and the prepared blueberries to the fridge to chill.
  • When both are chilled assemble your ice cream maker, as per the manufacturer’s instructions.
  • Pour the blueberry mixture into the cold custard ice cream base and stir.
  • Tranfer the Blueberry Bloom Ice Cream mixture to a large jug.
  • With the machine switched on (in my case) pour the ice cream mixture into the churning ice cream maker.
  • Churn until the ice cream is softly frozen – about 20 minutes.
  • Switch of the machine, remove the paddle and scoop the softly frozen ice cream into a freezer proof tub.
FF Blueberry Bloom Ice Cream
Blueberry Bloom Ice Cream, churned and ready for the freezer.
  • Clip on a tight fitting lid and place in the freezer to firm up. Ideally it should be left for 6 hours or overnight, depending on the ambient temperature.

To serve, remove the Blueberry Bloom Ice Cream from the freezer 15 minutes prior to scooping. This will allow the ice cream to soften slightly. Although there is a small addition of alcohol it is not enough to affect the freezing of this ice cream.

FF Blueberry Bloom Ice Cream
Blueberry Bloom Ice Cream a delightful dessert to finish a dinner party with.

This stunning looking ice cream looks elegant scooped into martini glasses.

Perhaps served with a glass of Bloom Gin, tonic water and 3 blueberries, over ice?

FF Blueberry Bloom Ice Cream
Blueberry Bloom Ice Cream the perfect balance of flavours.

Unusual, unique and utterly delicious, this delightful ice cream needs to be tasted to be truly appreciated.

If you have enjoyed this recipe for Blueberry Bloom Ice Cream you may also like these:

Blackberry Chocolate Chunk Ice Cream

FF Blueberry Bloom Ice Cream
Blackberry Chocolate Chunk Ice Cream.

Gin and Tonic Strawberry Sorbet

FF Blueberry Bloom Ice Cream
Gin and Tonic Strawberry Sorbet – Bloom Gin was used in this recipe.

Lemon Ripple Ice Cream

FF Blueberry Bloom Ice Cream
Lemon Ripple ice Cream.

There are other iced recipes on here, like my Refreshing Tropical Fruit Sorbet . When you put your mind to it there are endless flavour combinations availed to you if you own an ice cream maker. I prefer not to be limited by what’s available in store.

if you make this Blueberry Bloom Ice Cream, please use Bloom Gin. It simply will not taste the same with other gins. The floral honeysuckle, chamomile and pomelo botanicals, used in the art of distilling Bloom Gin, balance with this ice cream perfectly.

Whatever you are making, baking and creating in your kitchens, as you prepare a feast, have fun. Food and drink should be enjoyed with good company.

Sammie xx

I was provided with some Bloom Gin for the purposes of a review. All opinions, views, content and photography are my own. Please see my Disclosure Policy.

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