Make your own ice cream

Why buy ice cream when you can make it yourself? Use condensed milk, yoghurt or cream as a base. Flavour it with berries, jam or nuts.

Below you’ll find recipes for Home-made ice lollies, Pear ice cream with praline caramel sauce, Ice pops: Chocolate, Cheesecake ice cream with blackcurrants, Ice pops: Kiwi and strawberries, Frozen yoghurt - with muscovado and liquorice flavour, Hazelnut ice cream with raspberries, Raspberry parfait, Coconut ice cream, Yoghurt ice cream and Italian raspberry ice cream.


Home-made ice lollies

Home-made ice lollies

Makes 6 3,5 hours
Ingredients

200 ml cordial, see recipe
100 ml water
2 tbsp Dansukker Glucose Syrup
Raspberries or berries of your choice


Mix the cordial with the water and glucose syrup, and stir until everything has dissolved.
Place the raspberries in ice lolly moulds and pour the cordial over the top.
Cover with aluminium foil and insert lolly sticks.
Freeze for 3 hours.

The recipe was made by

Dansukker

Pear ice cream with praline caramel sauce

Pear ice cream with praline caramel sauce

serves 6-8
Ingredients

400 ml water
300 g Dansukker Granulated Sugar
100 ml freshly squeezed lemon juice
750 g pears
4 egg yolks
100 g Dansukker Granulated Sugar
200 ml milk
150 ml whipping cream
100 ml Dansukker Glucose Syrup
Green food colouring

Sauce
200 ml whipping cream
100 g Dansukker Cane Sugar
100 ml Dansukker Cane Sugar Syrup
1 g salt
10 g Dansukker Vanilla Sugar
100 g praline paste (Odense Nougat)


Combine the water, sugar and lemon juice in a saucepan and simmer for 2 minutes. Peel, halve and core the pears. Add the pear halves to the boiling syrup and simmer for about 15 minutes. Allow the pears to cool in the syrup. Liquidise the pears or purée them through a sieve.

Beat the egg yolks with the sugar. Bring the milk, cream and glucose syrup to the boil. Whisk the warm milk mixture into the egg mixture. Strain through a fine-meshed sieve. Add the pear purée, vanilla sugar and a couple of drops of green food colouring (optional). Process the mixture in an ice cream machine or leave it in the freezer for at least 5 hours, stirring occasionally.

Mix together all the sauce ingredients except the praline paste and simmer until thickened and smooth. Chop the praline paste, add it to the sauce and stir until dissolved.

Arrange the ice cream in bowls or on small plates and drizzle with the sauce.

The recipe was made by

Dansukker

Ice pops: Chocolate

Ice pops: Chocolate

6–8 ice lollies 4 hours
Ingredients

125 g Dansukker Dark Muscovado Sugar
3 egg yolks
2 tbsp cocoa powder
75 g Dansukker Glucose Syrup
600 ml milk, 3% fat
250 ml whipping cream
100 g chopped dark chocolate

To decorate
Melted chocolate, hundreds and thousands


Whisk the sugar, egg yolks, cocoa powder and glucose syrup until fluffy.

Bring the milk and cream to the boil.

Stirring slowly, fold the egg mixture into the milk and cream and continue heating to 85 °C.

Remove from the heat and add the chopped chocolate. Stir until it has melted.

Cool the mixture in a cold water bath and leave to stand for at least 1 hour (preferably overnight) in the refrigerator.

Spread the mixture in ice cream moulds and freeze for at least 3 hours.

Dip in chocolate and hundreds and thousands if preferred.

The recipe was made by

Dansukker

Cheesecake ice cream with blackcurrants

Cheesecake ice cream with blackcurrants

Ingredients

250 ml double cream
250 ml milk
100 ml Dansukker Glucose Syrup
100 ml Dansukker Cane Sugar Granulated
2 tsp Dansukker Vanilla Sugar
5 egg yolks
2 tbsp sugar

Blackcurrant cream
100 g blackcurrants, frozen
50 ml Dansukker Jelly Sugar Multi
200 g cream cheese


Mix the cream and milk with the glucose syrup, vanilla and sugar in a saucepan.

Bring to the boil and remove from the heat.

Whisk the egg yolks lightly with 2 tbsp sugar in a bowl.

Pour the egg yolks into cream-milk mixture and whisk.

Heat the mixture until it thickens (at about 82 °C). Do not allow to boil or the eggs will curdle.

Leave the mixture to cool, and then run in the ice cream maker.

Bring the blackcurrants and jelly sugar to the boil and cook for about 3-10 min. Leave to cool.

Mix the blackcurrants with the cream cheese.

When the ice cream is almost ready, mix the blackcurrant cream in carefully so that it forms ripples.

Store in the freezer. Take the ice cream out about 20 minutes before serving.

The recipe was made by

Dansukker

Ice pops: Kiwi and strawberries

Ice pops: Kiwi and strawberries

6–8 ice lollies 3,5 hours
Ingredients

100 ml water
75 g Dansukker Glucose Syrup
90 g Dansukker Granulated Sugar
1 tsp coriander seeds, crushed
1 pinch of kosher salt
6 kiwis
100 g fresh strawberries


Combine the water, syrup and sugar in a saucepan.

Boil until the sugar is dissolved.

Add the crushed coriander seeds and salt and leave to simmer for 2 minutes. Leave to cool.

Peel and blend the kiwis into a purée, then add the sugar mixture.

Chop the strawberries and place in ice cream moulds.

Pour the kiwi mixture over the strawberries and freeze for at least 3 hours.

The recipe was made by

Dansukker

Frozen yoghurt - with muscovado and liquorice flavour

Frozen yoghurt - with muscovado and liquorice flavour

6-8 ice lollies
Ingredients

1 dl Dansukker Superfine Sugar
3 egg yolks
1 tbsp Dansukker Vanilla Sugar
50 ml milk
200 ml double cream
50 ml Dansukker Glucose Syrup
50 ml Dansukker Muscovado Syrup
400 ml Greek yoghurt
1-2 tsp liquorice powder


Whisk the sugar, egg yolks and vanilla sugar until light and fluffy.

Bring the milk, cream, glucose syrup and muscovado syrup to the boil.

Slowly pour the egg mixture into the milk and cream mixture and continue to stir over a low heat until it thickens slightly or reaches a temperature of 85 °C. NB: Do not let it boil.

Cool and place in refrigerator for at least two hours or overnight.

Stir in the yoghurt and liquorice powder and pour the mixture into the ice cream maker. Freeze until the mixture is thick and creamy.

Divide into ice lolly shapes and insert the sticks. Place in freezer for at least three hours before topping with decorations or melted chocolate.

The recipe was made by

Dansukker

Hazelnut ice cream with raspberries

Hazelnut ice cream with raspberries

serves 4
Ingredients

200 g hazelnuts
4 egg yolks
100 g Dansukker Granulated Sugar
200 ml milk
150 ml whipping cream
100 ml Dansukker Glucose Syrup
Raspberries


Spread out the hazelnuts in a roasting pan. Roast in the centre of the oven at 200 °C for about 5 minutes. Watch them carefully since nuts quickly get burnt. Allow the nuts to cool slightly, then rub them in a tea towel to remove most of the outer skin. Grind half of the nuts finely and chop the rest.

Beat the egg yolks with the sugar. Bring the milk, cream and glucose syrup to the boil. Whisk the warm milk mixture into the egg mixture. Strain through a fine-meshed sieve. Add the hazelnuts. Process the mixture in an ice cream machine or leave it in the freezer for at least 5 hours, stirring occasionally.

Serve the ice cream with whole and/or puréed raspberries.

The recipe was made by

Dansukker

Raspberry parfait

Raspberry parfait

8-10 ice lollies
Ingredients

4 large egg whites
200 ml Dansukker Superfine Sugar
50 ml Dansukker Glucose Syrup
140 g raspberry purée
1 tbsp Dansukker Vanilla Sugar
150 ml double cream


Carefully whisk the egg whites, sugar and glucose syrup in a double boiler until the sugar has dissolved.

Remove the bowl from the heat and pour into a mixing bowl. Whisk the meringue for 5-10 minutes.

In the meantime, bring the raspberries to the boil and then sieve using a coarse mesh sieve.

Add the raspberry purée and vanilla sugar to the meringue.

Whip the cream until firm and fold it into the raspberry meringue.

Pour into ice lolly shapes and insert the sticks. Freeze for at least 5 hours.

The recipe was made by

Dansukker

Coconut ice cream

Coconut ice cream

serves 8
Ingredients

400 g unsweetened condensed milk
400 g sweetened condensed milk
400 g coconut milk
1/2 dl Dansukker Brown Sugar
1 tsp Dansukker Vanilla Sugar
1 pinch grated nutmeg

To garnish
desiccated coconut
untreated lime slices
lemon balm


Combine all the milks in a bowl. Mix in the brown sugar, vanilla sugar and nutmeg. Put the bowl in the freezer for 1-2 hours. Take out the bowl of partly frozen mixture and whisk vigorously using an electric whisk until it has almost doubled in volume. Return the ice cream mixture to the freezer and leave for at least 5 hours. Serve balls of ice cream, sprinkled with desiccated coconut. Garnish with lime slices and lemon balm.

The recipe was made by

Dansukker

Yoghurt ice cream

Yoghurt ice cream

Serves 4
Ingredients

2 egg yolks
1/2 dl Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar
1 dl jam, e.g. raspberry jam
1 dl whipping cream
2 dl yoghurt


Beat the egg yolks, icing sugar and vanilla sugar. Mix in the jam.

Whip the cream until stiff. Stir the cream and yoghurt into the egg yolk and sugar mixture.

Pour the yoghurt ice cream into a container and freeze for approx. 4 hours.

Allow the yoghurt ice cream to defrost for a while in the fridge before serving.

The recipe was made by

Dansukker

Italian raspberry ice cream

Italian raspberry ice cream

serves 4
Ingredients

500 g raspberries
4 egg yolks
100 g Dansukker Granulated Sugar
200 ml milk
150 ml whipping cream
100 ml Dansukker Glucose Syrup 


Beat the egg yolks with the sugar. Bring the milk, cream and glucose syrup to the boil. Beat the warm milk mixture into the egg mixture. Add the raspberries. Strain through a fine-meshed sieve.

Process the mixture in an ice cream machine or leave it in the freezer for at least 5 hours, stirring occasionally. If desired, serve the ice cream with a small biscuit.

The raspberries can be replaced with other berries, or with 1 dl of finely chopped basil or 2 tbsp whisky. In this case, replace the granulated sugar with the same quantity of Muscovado sugar. Serve the whisky ice cream with a good quality chocolate biscuit and some raspberries.

The recipe was made by

Dansukker

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