Category Archives: Icecream

Three minute icecream

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This is such a good recipe to have up your sleeve. When you want nice icecream but haven’t got time to wait for the custard to thicken, or when you realise the iceblock to the icecream maker is not frozen.

It probably actually takes less than three minutes to whip it up, all you need to do is lightly whip some cream and fold in a can of condensed milk and some vanilla or other flavouring.

I made it this week the day before I had a friend coming for dinner straight after work. Together with the amazing butterscotch sauce and salted peanuts this made a lovely sundae.

Three minute icecream, 1 batch

500 ml whipping or double cream

1 tin (ca 400g) sweetened condensed milk

Flavouring: 

1 tsp vanilla

Whip the cream until soft peaks. Fold in the condensed milk and vanilla. Pour into a freezable container and freeze over night. 

Elderflower parfait

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The pudding for my party at home this summer, was an incredibly easy parfait, flavoured with my mother’s homemade elderflower cordial.

I find this dessert or a parfait with any flavour, such a good thing if there are several dinner guests. You can make it well in ahead, and it is stored in the freezer which frees up space in the fridge. Oh, and it is absolutely delicious.

I made a large batch and froze it in a clingfilm-covered loaf tins, serving a slice on each plate with homegrown (from my parents’ garden) red currants.

Elderflower parfait, serves 4

3 egg yolks

100 ml caster sugar

300 ml whipping cream or double cream

65 ml concentrated elderflower cordial (only a guideline as different concentrations for different cordials)

Beat the yolks and sugar until pale and fluffy in a mixing bowl. In a separate mixing bowl whip the cream. Fold the cream into the egg mixture. Add the elderflower and stor to combine. Pour into any freezeable moulds you like, either divided into portions or in one large mould. Freeze overnight.

Vanilla muscovado icecream with lime marinated strawberries

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One particular Swedish food blogger is in my opinion the Queen of Icecream. This recipe is courtesy of her.

Both myself, Maria and Daniel can vouch for the excellence of this icecream, because we managed to almost finish the whole batch after having had both starter and maincourse – and that is quite something.

Vanilla muscovado icecream

After Annika’s recipe.


400 ml cream

200 ml whole milk

1 vanilla pod (I used 1 tsp vanilla instead)

4 egg yolks

150 ml light brown muscovado sugar

Beta the egg yolks and sugar until pale and fluffy. Heta up the milk and cream with the vanilla. Pour the warm half and half over the fluffy eggs while stirring. Place the mixing bowl in a bain marie and whisk while the mixture thickens. Let it cool down, then place covered in the fridge over night.

Freeze the container to put the icecream in. Then pour your icecream mixture into the icecream maker for about 45 minutes. Transfer to the cold container and freeze for at least an hour before serving.

Lime marinated strawberries

300 g fresh strawberries

1/2 lime, the juice and perhaps some zest

2 tbsp icing sugar

Clean the strawberries and remove the green. Cut in halves. Place in a bowl and add the lime juice (and zest). Mix in the icing sugar.

Sundae of homemade icecream and chocolate sauce

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In my new flat we have the luxury of a regular three-drawer freezer, and since my flatmate and I have one drawer each it is perfect to use the third drawer for say, icecream.

I brought over my mother’s old icecream maker and used it to make frozen yoghurt at work in the summer, but now I keep it in my flat so I can make icecream instead.

Since I haven’t made my own icecream since I lived in Sweden (almost four years ago now) because of major freezer issues (in every flat) I had to start the icecream making with something as simple as vanilla.

Simple yes, but it is made with whole milk, double cream, free range egg yolks and a proper vanilla pod, so still very good. Served with an old fashioned chocolate sauce and chocolate chip cookies, this is a very simple, yet always fulfilling dessert.

I promise you, there will be more icecream recipes from now on. I am just getting started!

Homemade vanilla icecream, serves 3-4

Translated from Charlotta’s recipe.

4 egg yolks
100 ml caster sugar
300 ml double cream
100 ml whole milk
1 vanilla pod
a pinch of salt

Beat the yolks and sugar with an electric whisk until pale and fluffy. Cut the vanilla pod in half and scrape out the seeds. Place this in a sauce pan with the cream and the salt. Bring to the boil, then remove from heat and leave to cool. Pour it over the egg mixture and mix well. Place the bowl in a bain marie and stir with a whisk until the mixture is 85C (should take about 10 minutes). Place the bowl in a tub of ice water to cool down then pour it into the icecream maker.

Mother’s chocolate sauce, serves 3-4

50 ml cocoa

50 ml caster sugar

50 ml water

Pour all the ingredients into a saucepan, stir occasionally and bring to the boil. Let it thicken for a few minutes. Serve warm with icecream.