Ices and Ice Cream: Salted Caramel Ripple Ice Cream

Despite the size of London, there is one thing that it’s missing: a good ice cream parlor.  Maybe it’s because I grew up about five minutes away from The Woodside Farm Creamery, but there is something absolutely amazing about homemade ice cream, five minutes away from dairy cows, that just blows any other ice cream away.

Luckily, Square Peg Publishing has sent me a copy of Ices and Ice Creams to review – the cool thing about this book is that it’s about one hundred years old – and the recipes for ice cream are still really useful (some cynical folks might think that this is because one hundred years ago was the last time London had a heat wave.)  Agnes Marshall publised this before the advent of ice cream makers, but the recipes worked perfectly in our ice cream maker.

The real talent of this cookbook is that it provides a bunch of basic recipes which are easy to adapt (ice creams, sorbets, mousses) and can be tweaked to add a variety of add-ins.

9780224095600-largeVanilla Ice Cream with a Salted Caramel Ripple and Chocolate Pretzel Pieces (adapted from Ices and Ice Creams)


570ml single cream (can be milk in a pinch, but will be richer with cream)

7 egg yolks

115g caster sugar

1/4 teaspoon vanilla extract

1/2 cup chopped chocolate pretzel pieces (quantities of the last two can vary based on personal taste!)

1/4 cup salted caramel sauce

DSC_1225Steam the cream/milk on low heat until warm – make sure it’s not boiling and stir often enough that the skin doesn’t form on top of the milk.  Remove from heat and stir in sugar and egg yolks – stir constantly, particularly make sure that the eggs don’t scramble.  Put the mixture back over low heat and allow to simmer until the custard mix coats the back of a wooden spoon.

DSC_1227Remove from heat and allow to cool to room temperature.  Then refrigerate overnight.  After that, follow the instructions of your ice cream maker.  Otherwise, the books suggests simply freezing the ice cream in a mould.  If the latter, at this point, mix in your salted caramel sauce and chocolate pretzel bits.

DSC_1233 DSC_1234

Once the ice cream maker has finished, allow it to freeze overnight.  Then serve!

DSC_1246I was sent a free copy to review, but all opinions are my own.  Agnes Marshall’s Ices and Ice Creams is available from Square Peg Publishing.

Don’t forget to enter my cupcake measuring cups giveaway!


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