Sinful icecream made easy

03:10, Jul 16 2014
Southland Times photo
What could be more delicious on a hot day than a scoop or two of homemade icecream with seasonal berries and a crunchy biscuit?

The convenience of a home freezer is no longer a luxury, as a stroll down the aisle of any whiteware store will confirm. Not only are freezers affordable but they are considered a necessity for modern living. This was not always the case.

I can vividly remember the first fridge with an icebox our family bought. The fridge supplanted the meat safe attached to the cold side of the house and the icebox was a modern miracle. This dual jewel had a chrome triangular door handle set in a blue plastic circle and I swear my mother polished it every day of her life.

Fridges of the 1960s were fairly basic. Most came with a small icebox, inconveniently placed, and only big enough to take a tray of ice cubes. These iceboxes were never designed to store frozen foods as we know them today, but back then frozen foods were few and far between. The first I can remember was a cardboard box of Bird's Eye peas, which, to my seasonal palette, tasted very strange indeed.

You could say that home freezers have grown in tandem to accommodate the huge range of frozen foods that we now take for granted, icecream being just one.

I have always made icecream the same way - with my trusty Kenwood beater and just two ingredients, cream and condensed milk. The product is excellent and never grainy. The flavour can be varied according to taste with fruit, chocolate or liqueur, but I just add vanilla essence.

VANILLA ICECREAM (makes about 1 1/2 litres)


2 cups cream
1 tin standard condensed milk
1 tsp vanilla essence

1. Pour cream, condensed milk and vanilla into a beating bowl.

2. Beat for about 4 minutes, or until mixture resembles whipped cream.

3. Spoon icecream into container.

4. Freeze for 24 hours before using.

4. Freeze for 24 hours before using.

LEMON AND GINGER CRUNCHIES (makes about 36 biscuits)

3/4 cup self-raising flour

1/4 tsp baking soda

3/4 cup sugar

1 tsp ground ginger

1/2 cup rolled oats

1/2 cup coconut

zest of 1 lemon

1/2 cup crunchy peanut butter

1 Tbsp golden syrup

about 3 Tbsp warm water

about 3 Tbsp warm water

1. Heat oven to 180 degrees Celsius.

2. Line two oven trays with baking paper.

3. Put flour, soda, sugar, ginger, oats, coconut and zest into a mixing bowl.

4. Add peanut butter and rub through dry ingredients. Mixture will resemble coarse breadcrumbs.

5. Blend syrup and water in a jug.

6. Make a well in the dry ingredients.

7. Pour in liquid and stir mixture to make a soft dough.

8. Turn out dough on to a floured surface, knead until smooth, and roll thinly.

9. Cut with a smallish cutter then place on trays.

10. Bake centre oven for 8-10 minutes.

11. Cool on a wire rack.

11. Cool on a wire rack.

Cook's note: These biscuits keep well in an airtight tin, or use straight from the freezer.

The Southland Times