Ice Cream Recipes HOW TO COOK THAT Ann Reardon starburst chocolate

Welcome to How To Cook That
I am ANN REARDON And today, lets make ice cream in 5 yummy
flavours. We used to live in Western Australia and every week end we’d head to Fremantle
and get some yummy ice cream and these delicious flavours just remind me of then.
We’ve got rich chocolate, roasted strawberry, choc chip cookie dough, green tea and then
starburst cherry ice-cream, the kids favourite. Lets start with chocolate chip cookie dough Place the egg yolks and sugar into a bowl
and whisk them together until they are pale in colour.
For all the recipe quantities you’ll need for all of these different ice creams in grams
and ounces go to the website I’ll put a link in the description just below
this video. Pour the milk and cream into a saucepan and
heat it over high heat until it just starts to boil, then remove it from the heat.
Pour a little of the hot milk into the egg yolks and whisk them to combine then pour
in the rest and whisk again and you can add in some vanilla essence here too if you like.
Then return that mixture to the saucepan, add a candy thermometer and heat to 185 degrees
F or 85 degrees C stirring while you do. Now I often get asked ‘what if I don’t have a
candy thermometer?’ They are so useful for so many sweet recipes and they’re not that
expensive, so I’d suggest you just get one. I’ll link you to the one I have below but
you don’t have to have that, you can get any one you want.
But I will also make one of these ice creams today without any eggs so you don’t need a
thermometer for that one. Take it off the heat and immediately pour
through a sieve. Straining it gets rid of any little bits of egg whites that you might
of missed when you separated your eggs. Chill that in the fridge or the freezer until
its cold then pour it into you ice cream churner. If you don’t have an ice cream machine then
you can watch one of my previous videos on making ice cream without one, you won’t get
as smooth and aerated result without the ice cream machine though. Basically it’s just
constantly stirring it as it freezes so you don’t get any big ice crystals forming and
it is incorporating air as it goes. While that’s churning lets make our cookie
dough. Heat the sugar and water in a saucepan until the sugar is dissolved. Add your milk, then the butter and finally
the flour and stir that in well. Return it to the heat and stir some more until it thickens,
this just gets rid of the floury taste. Then spread it onto a tray to let it cool
down quickly. 30 minutes after we started churning and the
ice cream is fluffy and see how it has increased in volume, that is because of all the air
I was talking about that has been churned into it. And that air makes it soft to scoop
out once it is frozen it wont be a solid mass. Add chocolate chips to your cold cookie dough
and then fold chunks of it though into the ice cream. Pour that into a container and
place into the freezer to firm up. Now for my favourite roasted strawberry ice
cream. You will need cream, egg yolks, sugar milk
and some lovely fresh strawberries. Wash and hull the strawberries and slice each
one in half Then place them cut side down onto a tray
lined with non-stick baking paper. Then sprinkle them with some of the sugar
and then place them in the oven for around 15 minutes, mine took 13 so just keep an eye
them because every oven is different. While they are roasting place your egg yolks
and sugar into a bowl and whisk together until they are pale.
Pour the milk and cream into a saucepan and heat until it just begins to boil.
Remove from the heat and pour a small amount into the eggs and whisk to combine, then add
the remaining hot milk and whisk it well. Check on your strawberries, look the sugar
has melted onto them and they are nice and soft. Just perfect Return the milk egg mixture to the saucepan
and heat to 185F or 85C, remove it from the heat and pour into a blender
Then add the strawberries and any juice that has come out of them while they were in the
oven and blend them all up in the blender. If you don’t have a blender you could use
a stick mixer or you could just push the whole thing through a sieve and just keep pushing
that fruit through. Once it is blended then we will strain it
to get rid of all of those seeds. Then place the mixture into the fridge to
chill. Once it is cold pour into the ice cream machine
and let it churn for 30 minutes. It tastes so good this one, do you have a favourite
ice cream flavour that you’d like to see how to make? Let me know in the comments below. Now for chocolate mmmm chocoalte
To make our rich egg free chocolate ice cream you will need sugar, milk, cocoa powder, skim
milk powder, dark chocolate and cream. Pour the cream and chocolate into a bowl and
microwave on high for 30 seconds stir, 20 seconds stir and then repeat 10 seconds stir
until it is smooth and glossy ganache like this. Set that aside and then combine the sugar,
cocoa powder and skim milk powder in a bowl. Then add enough milk to make the mixture wet.
If you rub some between your fingers you will feel the sugar crystals and we want to dissolve
them to get rid of that grainy feel. You can do that by heating it up in the microwave
or over a double boiler on the stove top. And just continue to heat and stir until it
feels smooth. Pour the milk, cocoa mixture and ganache into
a blender and mix together or you can do this by hand with a whisk if you prefer.
Pour that chocolately mixture into a bowl and refrigerate until it is chilled.
Once it is cold you can pour that into your ice cream machine and churn for 30 minutes
and then yummmo. Now for Green tea icecream
Attach the tea bags to the top of a heatproof jug, I’ve just used a peg and a pipe cleaner
to help me with that. And then add 300ml of hot water. If you need to adjust the teabags
so that they are all in the water do so. I am using 16 teabags here and that amount gives
a good strong tea flavour, so if you want more of a subtle flavour you can use less
than that. Leave it to brew for about 5 minutes then remove all the teabags and let that tea
cool. You will need cream, milk, the green tea that
we just made, sugar and egg yolks. And just like before add the sugar and egg yolks into
a bowl and whisk until pale. Heat the milk and cream until just boiling
and then tip a little at a time into the egg mixture, whisking as you do. Return to the
saucepan and heat to 185F or 85 C, uh oh I’ve gone a little over here. You’ll see when I
pour this in its started to go a bit lumpy because we went a little bit hot, but I think
we’ll be able to get away with it because it hasn’t gone too far.
Add the green tea and a little green colouring if you want to.
Place that mixture into the fridge to chill. Once it is completely cold pour it into your
ice cream machine and churn it until you have green tea ice cream. Now I am not really a
tea lover so I didn’t like this one but my husband assure me that it tastes good. STARBURST ICE CREAM my kids and husbands favourite
one out of all of them. Firstly slice four starbursts candies into small pieces and set
those aside we are going to use those chunks at the end.
Measure out your sugar, egg yolks, and you’ll notice I am using much less sugar than normal
because we have sugar in the starburst candies of course.
And then we need cream and milk. Add the milk and cream and the starburst lollies
to a saucepan and heat stirring continuously until the candies have completely dissolved.
You can use any flavours you like I chose the strawberry and cherry ones for
this. Remove from the heat and let it cool slightly. Whisk your egg yolks and sugar until pale
then whisk in the starburst mixture a little at a time.
Pour that back into the saucepan and heat to 185F, then immediately pour through a sieve
into a bowl and chill. Once it is completely cold churn in your ice cream machine for 30
minutes, then mix in those chunks of starburst candy that we had at the beginning and then
freeze until firm. If you love ice cream click the thumbs up
button. Let me know your favourite flavours in the comments below.
If you haven’t already click that subscribe button to see all the crazy sweet creations
that we come up with. This is last weeks giant kit kat bar, click on this other button to
go to the channel and all of the videos we’ve already done. Or click up the top to go to
the website for all the ice cream recipes and all the other recipes
are there as well. Have a great week and I’ll see you on Friday.
[music: the boat song by used with permission]

66 thoughts on “Ice Cream Recipes HOW TO COOK THAT Ann Reardon starburst chocolate

  1. I remember I tried making this a few years ago it didn’t work but only because my mom bought whipped cream not heavy whipping cream πŸ˜‚πŸ˜‚πŸ’€πŸ’€πŸ’€

  2. Ann you are so clever in the way you can just come up and create all these recipes love your channel and all you do πŸ˜€

  3. The rich chocolate is very rich for me. 😍😍😍😍😍😍😍😍😍😍😍😍

  4. Hi. I have a question? Could you replace the green tea with another type of tea like mint or jasmine?

  5. Aww your boys are so cute! They're growing up right before our eyes, sending love from the United states.

  6. O love chocolate ice cream could you make coffee ice cream because I love it too I am one of those weird people who eat ice cream in winter

    I am writing this mush big comments first time

  7. How about pistachio and hazelnut ice cream?

    Also, if love if you can do a toscana that's lovely and light but not overly sweet, that'd be cool

  8. I LOVE your cooking, LOVE your accent and LOVE this channel. Thank you, Mrs. Reardon! P.S. I would love to see how you make pistachio ice cream. Is that a big hit in Australia like it is in the U.S.?

  9. I tried making the star burst ice cream tonight but it didn't work. I checked the website and used whipping cream and whole milk. When I was melting the star burst my cream curdled after I added the star burst. I made sure not to boil the mixture and it was well before the expiry date of the cream and milk. Did my temp go too high or is my cream bad? I tried the recipe once and then a second time with the same results. I'd really like to be able to make this so any advice would be most welcome. Will be trying this recipe again soon hopefully with yummy results and not a curdled mess.


    Can you try these and see if they work? I’m very interested in knowing. Thanks

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