The heat of the Maltese Islands makes us endure its scorching temperatures while dreaming of cooling down a little. Homemade ice cream is the prefect old-fashioned way to do this, as there’s absolutely no better refreshment for hot summer days. Here are three delicious recipes of the defining summer treat. You’re going to need a spoon…
Basil & Mint Ice Cream
250ml whole milk
500ml whipping cream (30%)
4 egg yolks
80g dark chocolate
Step #1: Combine the milk and cream in a saucepan and cook over medium heat. Do not boil it.
Step #2: Combine the egg yolks and sugar together in a bowl and stir until just evenly incorporated.
Step #3: When the milk and cream mixture is starting to simmer, add it to the yolks whilst whisking.
Step #4: Pour the mixture back into the prepared pan and cook over low heat. Stir it slowly for a few minutes until it’s creamy.
Step #5: Place the mint, basil and dark chocolate in a food processor and process until smooth.
Step #6: Finally, add the herbs into the mixture and and stir until evenly combined.
Step #7: Place the mixture into the freezer. Stir the ice cream vigorously every 30 minutes for 3-6 hours until it becomes smooth.
Spicy Chili Chocolate Ice Cream
320ml whipping cream
45g cocoa powder
150g bittersweet chocolate chips
320ml whole milk
1 tsp vanilla extract
pinch sea salt
1 ¼ tsp cinnamon
2 tsp ground chili
Step #1: Combine the whipping cream, cocoa powder and sugar by mixing them together.
Step #2: Stir it over a medium heat until it just begins to get creamy, then turn off the heat and add the chocolate chips. Stir until the chocolate is melted and smooth.
Step #3: Pour in the milk, vanilla extract, salt, cinnamon and chili. Stir until evenly combined.
Step #4: Place the mixture into the freezer. Stir the ice cream vigorously every 30 minutes for 3-6 hours until it becomes smooth.
Coconut Pistachio Ice Cream
400ml coconut milk
2tsp vanilla extract
120g coconut flakes
60g chopped pistachios
Step #1: Combine 200ml of the coconut milk with the sugar, and cook it over medium heat, stirring frequently until the sugar is melted.
Step #2: Remove it from the stove and pour in the remaining coconut milk and vanilla extract.
Step #3: Place the mixture into the refrigerator and allow to chill thoroughly for two hours.
Step #4: Whip the pre-chilled mixture using a blender for 20 minutes.
Step #5: Add the coconut flakes and chopped pistachios into the mixture.
Step #6: Place the mixture into the freezer. Stir the ice cream vigorously every 30 minutes for 3-6 hours until it gets smooth.