Truly Scrumptious: Raspberry Ripple Ice-Cream & Hot Chocolate Sauce

Sooo, one of the items on my list of 100 things to do this sumer (and generally something I've been really wanting to do) is make ice cream.

Check out the 100 Item List here: http://trewleesensational.blogspot.co.uk/2014/07/100-things-to-do-this-summer_3.html

Here is my very simple guide to make your own ice cream.

Vanilla & Raspberry Ice Cream

Method 1: If you have an ice-cream machine (proves useful):

To Prepare: 

You must put the ice-cream bowl in the freezer for a minimum of 8 hours (or overnight) before making the ice-cream. This freezes the water to make the bowl perfect conditions for ice-cream making!

You will need:

• 425g Ready Made Custard
• 290g Double Cream
• Caster Sugar
• 2 tablespoons of Vanilla Extract

How to:

1. Firstly, combine the double cream and custard.
2. Then, add the sugar and vanilla extract.
3. Next, add raspberries (mashed).
4. After, pour into a mug to store in the fridge for a half an hour before freeze-churning.
5. Pour into machine and turn on paddle for 5 minutes.
6. Place in freezer for 3-4 hours.
7. Remove from freezer about half and hour before eating.

Method 2: If you don't have an ice-cream machine (you still need a freezer/ fridge)

To Prepare:

Prepare a large bowl filled (about half-way) with cold water- as cold as possible, but not frozen.

You will need:

• the same ingredients!

How to:

1. Complete steps 1-3 as normal. 
2. Mix thoroughly using wooden spoon.
3. Pour the mixture into a water-proof container, which should be placed in the bowl of cold water in the freezer.

Store the ice-cream in the freezer until it needs to be served.

This ice-cream tastes even better with some white chocolate added in before placing in the freezer (if you have any!)

Hot Chocolate Sauce 

You will need:

150g Plain/ cooking chocolate (break into pieces)

25g Caster Sugar (I used granulated)

25g Unsalted Butter, at room temperature (again, it doesn't HAVE to be room temperature!)

Method 1: (If you have a microwave)

1. Melt the chocolate and butter together in a microwavable bowl, for about 2 minutes (stir half way through). 
2. Then add the sugar and stir. 

Method 2: (If you dont have a microwave- you must have a cooker!)

1. Put the chocolate, sugar and four tablespoons of water in a small saucepan. 
2. Melt the chocolate at a low heat as it burns easily, but gradually increase the heat as you go, before adding the butter. 

When chocolate has melted enough, you can add cream to loosen and make less thick.

Serve hot over ice cream for a delicious combination of textures, temperatures and tastes!

You can eat the ice-cream alone with sauce, or serve to accompany a crumble, or add a wafer for that extra bite!

Yours,

Truly (Scrumptious) xxx