ICE CREAM BASE

3 cups dairy (whole milk, heavy cream, or a mix)
1 cup sugar
8 egg yolks
pinch of salt
1 teaspoon vanilla (optional)

Have a strainer in a bowl ready over an ice bath.

Bring the dairy to a simmer in a medium pot over medium-high heat–about 5 minutes. Watch it carefully so it doesn’t boil over. Remove from heat as soon as you see bubbles forming and let sit until it’s cooled to room temperature–about 10 minutes.

Meanwhile, beat the eggs, sugar, and pinch of salt into a thick paste. When the dairy has cooled, stream it in while stirring the egg mixture.

Once combined, return everything to the pan and cook over medium-low heat. Stir gently in an “S” shape, being sure to scrape the bottom of the pan.

The sauce is ready when it looks silky, has thickened so it coats the back of a wooden spoon, and has reached a temperature of about 170-degrees. Strain it into a bowl set over an ice water bath and stir in the vanilla.

When cooled, freeze mixture in an ice cream maker according to the manufacturer’s instructions.

To change flavour, add strained fruit or flavours just before adding to ice cream machine.
BRON – Kiti De Jager

SUBTROPICAL ICE-CREAM DELIGHT
When it’s hot, you eat ice-cream:
2-3 scoops of your favourite flavour
1 pineapple ring cut into chunks
1 shot coconut milk
1 shot Amarula
Dust with cinnamon, to taste
BRON – Meyer Combrinck

CHOCOLATE CAKE WITH VANILLA ICE CREAM
1 cup flour
1 cup sugar
1/4 + 1/8 cupSpecial Dark Cocoa powder
1 tsp baking soda
1 large egg
1/2 cup buttermilk
1/2 cup vegetable oil
3/4 tsp vanilla
1/2 cup boiling water

Vanilla Ice Cream
8 oz cream cheese, softened
1/2 cup sugar
1/8 cup milk
2 tsp vanilla extract
8 oz Cool Whip (OR 1 recipe of homemade whipped cream)
1/4 – 1/2 cup mini chocolate chips, optional
1 cup hot fudge

Topping
Additional Hot Fudge, if desired
Whipped Cream
Instructions

NOTE: 8-inch springform pans are best for this recipe so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen. You want to make your cake layers in the same pan you’ll use for layering the ice cream and cake together so that they cake layers fit in the final pan you use for layering.

Chocolate Cake
1. Preheat oven to 300 degrees
2. Put all dry ingredients in a large bowl and whisk together.
3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix until smooth.
4. Add vanilla to boiling water and add to mixture.
5. Mix at medium speed until smooth.
6. Pour into 2 8-inch pans and bake 40-45 minutes.
7. Remove from oven and let cool for 5-10 minutes in pans, then remove to cooling rack to finish cooling.
8. Once cooled, cut off cake domes with a long serrated knife. You don’t have to do this step, but it will give you more even layers.

Vanilla Ice Cream
1. Once the cake has cooled, make the ice cream. Combine cream cheese, sugar, milk and vanilla together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.
2. Fold in the cool whip and mini chocolate chips.
3. Lightly fold in 1/2 cup hot fudge. Don’t let it mix into the cream cheese mixture too much, or it’ll be chocolate ice cream.

Assembling it all
1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.
NOTE: You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.
2. Put the first cake layer in the bottom of your pan.
3. Top with half of the ice cream.
4. Add 1/4 cup of hot fudge and gently work it into the vanilla ice cream to create more of a swirl.
5. Add second cake to the pan.
6. Top with remaining ice cream.
7. Add remaining 1/4 cup of hot fudge and gently work it into the vanilla ice cream again to create a swirl.
8. Allow ice cream cake to freeze completely, 6-8 hours.
9. When frozen, remove from springform pan and remove parchment paper from sides.
8. Drizzle with additional hot fudge sauce and top with whipped cream.

Ek het die roomys dubbeld aangemaak en Ek het die hot fudge vervang met salted caramel wat Ek dag voor die tyd gemaak het!

Salted caramel sauce

Ingredients:

1 cup (200g) granulated sugar
6 Tablespoons (90g) salted butter, cut up into 6 pieces1
1/2 cup (120ml) heavy cream2
1 teaspoon salt
Directions:

Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
Make ahead tip: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you’re traveling or gifting it.

FOTO: – Barbara Bullock
Hot Fudge Swirl Ice Cream Cake, het d resep verander en vervang salted caramel en choc chips ingesit!

ICE CREAM TO DIE FOR
Never again will I buy ice cream. Today I made my own and its to die for.
500ml cream
1 tin condense milk
1 drop vanilla essence

Whip cream until stiff. Fold in condense milk and essence.  I added nuts and aero. Fold all together and pour into a tub and freeze for a minimum of 6 hours. You can also add a minute bit of food colouring if you want to make a mint ice cream and add mint chocolate. Add whatever you want. This took me a long time to type cause I was having a mouth full of ice cream with each letter.

BRON – Pam Passmore Davisworth
Wilmien Oosthuysen – Hierdie roomys is heerlik! Hoef nie weer roomys te koop, rasper net enige sjokolade van jou keuse in as jy wil!

TUISGEMAAKTE ROOMYS
500 ml room
1 blik kondensmelk
‘n druppel vanilla

Klits die room styf en vou by die kondensmelk in. Voeg die vanilla by. Jy kan neute of sjokolade stukkies van jou keuse ook byvoeg of as jy hou van ‘n mint geur, mint sjokolade byvoeg.
As jy dit wil kleur kan jy ‘n druppel voedselkleursel bymeng.
Vou alles saam en giet in ‘n vries bestandte bak. Plaas in die vrieskas vir ‘n minimum van 6 ure.
Foto: Marietjie Nel

TIRAMISU ROOMYSKOEK
Tiramisu-roomyskoek is so maklik soos om ’n laag-op-laag-tiramisu te maak. Die verskil is dat die koek gevries word om jou koel te hou.
Genoeg vir 6
Verkoel: 3 uur
250 ml (1 koppie) swart koffie
60 ml (¼ koppie) brandewyn
38 sponsvingerkoekies
3 eiers, geskei
60 ml (¼ koppie) strooisuiker
40 ml (8 teelepel) warmwater
2,5 ml (½ teelepel) vanilla geursel
250 g mascarponekaas
60 g donker sjokolade, gerasper
60 ml (¼ koppie) kakao

Smeer ’n 20 cm-koekpan liggies.
Plaas die koffie en brandewyn in ’n bakkie. Doop die vingerkoekies een vir een in die koffiemengsel en maak die koekies regop staan om die kante van die koekpan.
Plaas die eiergele, strooisuiker, water en vanilla geursel in ’n mengbak. Klits die mengsel tot vaal en dik. Vou die mascarponekaas sagkens in.
Klits die eierwitte in ’n ander hittebestande bak oor ’n pot liggies pruttende water tot stywe punte vorm en vou by die marscaponemengsel in. Skep ’n derde van die mengsel in die koekpan. Doop ’n paar van die koekies in die koffiemengsel en pak ’n enkel laag koekies op die mengsel. Strooi die helfte van die sjokolade oor. Herhaal die lae tot al die bestanddele gebruik is en eindig met ’n laag vingers.
Bedek met kleefplastiek en vries 3 uur of oornag. Keer op ’n opdienbord uit en bestrooi met kakao. Sit dadelik voor.

Foto: Mariana Bester

ICE CREAM BARS
Crumble some tennis cookies or nuts in the bottom of a paper cup.
Add a scoop of soft vanilla ice cream and even out.
Add a scoop of nutella and even out.
Add another layer of crushed cookies or nuts
Add a scoop of soft vanilla ice cream and even out.
Add a scoop of peanut butter and even out.
Add broken pieces of your favourite chocolate.
Add another layer of soft ice-cream and even out.
Insert an ice cream stick and cover with leftover pieces of cookies or nuts.
Freeze until set, usually overnight. Remove and tear off paper cup.
Make your own recipes with any cookies, flavored ice-creams or sauces.
Idea from Crumbs

EASY RUM AND RAISIN ICE CREAM
3/4 cup raisins
1/4 cup dark rum
1 1/2 teaspoons vanilla extract
2 cups cream (I used 1 cup of heavy cream and 1 cup of whipping cream)
2 cups full fat milk
3/4 cup caster sugar

Mix all ingredients together. Place in pre-frozen ice cream maker bowl and churn until set. If no ice cream maker, pre-freeze a mixing bowl, place mixture inside and freeze – take out to churn by hand every 5 – 10 mins.
Photo – Ann Till
I have an ice cream maker but hadn’t let the bowl freeze long enough so found it wasn’t freezing on its own so I ended up churning by hand every 5-10 mins. Worked fine!

DI-BO’S HOMEMADE ICE CREAM
1 can condensed milk
600ml thickened cream
Blend together until it thickens but not turned into whipped cream

Then stir in whatever flavour you like:
Oreos
Nuts
Strawberries
Vanilla
Chocolate.
The list is endless….
Recipe and photo: Di Bo

TUISGEMAAKTE HONEY COMB ROOMYS

Crunchie/honey comb

600ml room
1 blik kondens melk
1 pakkie sjokelade koekies
3 groot crunchies

Klits room tot styf
Voeg kondens melk by klits vir nog 2 minute

Ek het sommer die koekies met koekroller fyn gerol in n plastiek sak. En dieselfe met die crunchies in n apparte sak.

Voer tupper bak uit met parchment papier.(2liter bak)

Meng n 1/4 v d room mengsel met fyn koekies en gooi n laag
Meng res v d room met crunchies (hou bietjie uit vir bo-op)en voeg bo oor d eerste laag .

Laat oornag in vrieskas. Enjoy
Kan crunchies vervang met enige sjokelade wat Jy verkies! Peppermint crisp ook heerlik x

Haal uit vrieskas 15 minute voor bedienning

Resep en foto: Barbara Bullock