Are you a soft-serve kind of person, or do you prefer something fruity and refreshing? Either way we all know ice-cream is a summer hit, with over 15.4 billion liters of ice cream being consumed annually. It probably comes as no surprise that the US has had an entire month dedicated to ice-cream for over 40 years. A joint resolution passed both houses of Congress, first designating July 1984 as National Ice Cream Month and 15th July as National Ice Cream Day, with President Reagan signing it into law on 9th July, 1984. We don’t need much more of an excuse than that to celebrate one of our favourite desserts, so here’s two great ways to raise a spoon to ice cream this July!
Classic Vanilla Ice Cream (Dairy)
This popular classic can be made using a range of Plumbs’ dairy milk and the best of our local ingredients
To make the base, gently warm 500ml of Plumbs’ fresh UK milk and 250ml of Longley Farm cream in a saucepan, being careful not to let it boil. In a separate bowl, whisk the yolks of 3 local free-range eggs with 3 tablespoons of Stour Valley Apiaries honey until smooth.
Slowly pour the warm milk into the egg mixture while whisking continuously, then return it all to the saucepan and cook over low heat, stirring constantly, until the custard thickens just enough to coat the back of a spoon.
Once thickened, remove from heat and stir in a teaspoon of vanilla extract. Let the mixture cool fully, then chill it in the fridge for at least 4 hours. Once chilled, churn in an ice cream maker or freeze in a container, stirring every 30 minutes until smooth and set. Serve with a drizzle of honey, a handful of chopped fresh strawberries, or a crumble of shortbread for a perfect celebration of summer and everything vanilla.
Gooseberry & Elderflower Ripple Ice Cream (Dairy)
A refreshing British summer twist, perfect for making the most of seasonal fruit and floral flavours.
Start by placing 300g of fresh gooseberries in a saucepan with 100g caster sugar and 2 tablespoons of water. Simmer gently until the gooseberries soften and begin to break down (about 10 minutes). Stir in 2 tablespoons of shop-bought or homemade elderflower cordial, then blend until smooth. Set aside to cool.
For the ice cream base, gently heat 500ml of Plumbs’ full-fat milk with 300ml of Longley Farm double cream in a saucepan until just steaming. In a bowl, whisk together 4 free-range egg yolks with 100g of golden caster sugar. Slowly pour the warm milk into the egg mixture, whisking constantly, then return it all to the pan. Stir gently over low heat until it thickens enough to coat the back of a spoon. Remove from heat and leave to cool fully, then chill for a few hours in the fridge.
Churn the custard in an ice cream maker. Once nearly set, spoon into a container, adding swirls of the gooseberry and elderflower puree as you go. Freeze for at least 2 hours. Serve on its own or with shortbread biscuits.
Dairy-Free Chocolate & Hazelnut Ice Cream (Non-Dairy)
Rich, creamy, and totally plant-based, making it the perfect indulgent scoop.
Start by heating 750ml of Glebe Farm oat milk and 250ml of coconut milk in a saucepan. Whisk in 100g of dark brown sugar, 1 tablespoon of cornflour, and a pinch of salt. Once it starts to simmer, stir until thickened.
Turn off the heat and stir in 150g of chopped dark chocolate and 3 tablespoons of hazelnut spread or any good-quality nut butter. Whisk until fully melted and smooth. Add 1 teaspoon of vanilla extract, then cool the mixture fully before chilling in the fridge for a few hours.
Churn in an ice cream maker, or freeze in a container, stirring every 30 minutes until smooth and firm. Optional: fold in chopped roasted hazelnuts or a few pieces of crushed vegan chocolate just before freezing for extra crunch. Scoop generously and enjoy with a drizzle of extra hazelnut spread on top.
Dairy-free Strawberry Ice Cream (Non-Dairy)
Another classic with a twist for all our vegan and dairy-free friends, made using Glebe Farm oat milk.
Start by cooking 300g of chopped fresh strawberries with 50g caster sugar and 1 tablespoon of lemon juice over medium heat until it thickens into a jam-like consistency, then stir in 1 teaspoon of vanilla extract and set aside to cool.
Meanwhile, heat 1 litre of vanilla oat milk until just boiling. In a bowl, whisk together 4 egg yolks and 150g brown sugar until smooth, then slowly temper the eggs by adding the hot oat milk while whisking constantly. Return the mixture to the pan and cook gently, stirring until it thickens into a custard. Let it cool completely.
Pour the cooled custard into your ice cream maker and churn according to the manufacturer’s instructions, adding 100g rolled oats in the last few minutes for texture. Transfer the churned ice cream to a container, swirl in the cooled strawberry mixture, then freeze for at least 2 hours until firm. Let sit a few minutes before scooping and enjoy a creamy, naturally sweet dairy-free treat!
Did you know, Plumbs Dairy have been delivering fresh milk for over 70 years. And, nowadays it’s not just milk – we also deliver fresh fruit & veg, pantry items and household essentials straight to your door – with no minimum order or delivery fee.
Find out if we deliver to your home by clicking here.