You can see ice cream wizard Charlie Francis of Lick Me I’m Delicious give a live demo at Eden’s Harvest Festival on Wednesday 11 September 2013!
At Eden on 11 September, Charlie will be using a mix of the Eden Project’s own Extra-Ordinary Ice Cream to throw an edible ice cream pot on his portable gramophone pottery machine. It’ll look something like this:
Recipe for making ice cream in a bag
Have some fun at home and try Charlie’s recipe for a very unusual, but fun, method for making ice cream:
For your outrageously delicious ice cream
- 300ml double cream
- 300ml full fat milk
- 115g caster sugar
- 2 tsp vanilla extract
- 3 free range egg yolks (large)
For your fantastic ice cream machine
- 1 large bag of ice cubes
- 10 tablespoons salt
- 1 large zip lock bag
- 2 small zip lock bags
First off, you’ve got to make your mega ice cream mix.
1. Whisk your sugar and egg yolks together until the mixture goes thick, looks pale in colour and your arm feels like it’s going to fall off.
2. Meanwhile, heat your cream, milk and vanilla essence together in a pan until just below boiling point, then take off the heat.
3. Pour your heated cream-milk mixture into your sugar-egg mixture bit by bit, whisking the whole time.
4. Now the important bit. Put your mix back onto a low heat and cook for 10 minutes, stirring the bottom of the pan gently the whole time. This is the point where you’re making your custard and heating the egg to stabilise your mix, but you don’t want to overcook your egg as it will curdle and make your mix taste eggy. Don’t panic, just cook it slowly and take your time. You know it’s done when the mix is thick enough to coat the back of a metal spoon.
With your mix done, pop it in the fridge and let it cool down.
To make your plastic bag ice cream machine.
5. Take your first small zip lock bag and put in a cup of your cooled ice cream mix. Pop this bag inside your second small zip lock bag for double bag security.
6. Fill your big zip lock bag full of ice and salt. The salt’s going to break down the ice, turning into liquid, but keeping its extremely cold temperature – you’re making liquid ice.
7. Put your small bag inside the big bag, zip up and shake for about 8 minutes. This movement is going to keep the mix in contact with fresh cold liquid ice and prevent the ice cream from forming into one hard lump.
8. Open up your bags and eat your ice cream! Repeat until you’ve used up all your ice cream mix or are full to bursting.