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As promised, for the next two weeks we are going to feature some ice cream recipes. This week we concentrate on fruit ice creams.

We would also be happy to feature your own personal favourite recipe but do remember that you should not submit anything which may be copyright. Send your suggestions or recipes to Shazz.

General Methods

If you own an electric ice cream maker then these recipes couldn't be simpler to make. Once the mixture is prepared just pour it into your machine and churn according to the manufacturers directions. Remember to freeze the canister overnight if your maker (like mine!) only churns and doesn't automatically reduce the temperature.

If you don't own a dedicated ice cream maker then you will need to churn by hand. Place the mixture directly into a container in the freezer. Remove every hour and beat. Do this about 6 times until the ice cream is almost completely frozen or impossible to beat any further.

Banana Ice Cream


  • 16 fl oz - 480ml, 2 cups - milk
  • 16 fl oz - 480ml, 2 cups - double cream1
  • 2 eggs, beaten
  • 10 oz - 275g, 1¼ cup sugar
  • ¼ teaspoon salt
  • 11oz - 300g, 1 cup - puréed bananas
  • ½ teaspoon vanilla extract
  • a pinch of nutmeg (optional)


  1. In a saucepan, combine the milk, cream, eggs, sugar and salt.
  2. Cook and stir over low heat until mixture thickens slightly and coats the back of a spoon.
  3. Refrigerate the mixture until cool.
  4. Combine the cooled custard with the bananas, vanilla and nutmeg.
  5. Pour into freezer container. Freeze!

Strawberry Ice Cream


  • 8oz - 225g, 1 cup - sugar, divided into 6oz/2oz
  • 2 tablespoons plain flour
  • Dash of salt
  • 12 fl oz - 360ml, l½ cups milk
  • 2 eggs, slightly beaten
  • 16oz - 480g, l½ cups sieved or puréed fresh strawberries
  • 12oz - 325g, 1½ cups whipping cream
  • l½ teaspoons vanilla extract
  • 1 teaspoon almond extract


  1. Combine 6oz sugar with the flour and salt and set aside.
  2. Add a small amount of the milk to the sugar mixture and stir to make a smooth paste.
  3. Scald the remainder of the milk using a double boiler then stir in the sugar mixture.
  4. Cook, stirring constantly, until thickened then cover and cook for a further 10 minutes.
  5. Stir a small amount of the hot mixture into the eggs then tip this back into the pan and cook, stirring constantly, for l minute.
  6. Leave to cool.
  7. Combine the strawberries, the remaining 20z of sugar, whipping cream, the flavourings and stir into the custard.
  8. Churn and freeze.

Raspberry Ice Cream


  • 20oz - 600g, 4 cups - fresh raspberries
  • 120z - 325g, 1½ cups - sugar
  • Juice of half a lemon
  • 2 eggs
  • 16 fl oz - 480ml, 2 cups - double cream
  • 8 fl oz - 240ml, 1 cup milk


  1. Toss the raspberries, half of the sugar and the lemon juice together in a bowl.
  2. Cover and refrigerate for 2 hours, stirring every 30 minutes.
  3. Whisk the eggs in a mixing bowl until light and fluffy, add the remaining half of the sugar, a little at a time, then continue whisking until completely blended.
  4. Pour in the double cream and milk and whisk to blend.
  5. Drain the juice from the raspberries into the cream mixture and blend.
  6. Mash the raspberries until puréed and stir them into the cream mixture.
  7. Churn and freeze.

Peach Ice Cream


  • 6 medium peaches (about 2 lbs), peeled and stoned, or 2 large tins of unsweetened peach slices.
  • 8oz - 225g, 1 cup - sugar
  • 24 fl oz - 720ml, 3 cups - double cream
  • 8 fl oz - 240ml, 1 cup milk
  • 2 teaspoons vanilla extract


  1. In a large bowl, mash the peaches into a course purée.
  2. Stir in 2oz of the sugar and leave to stand for 1 hour.
  3. Add the cream, milk, remaining 6oz of sugar and vanilla to the peaches and stir thoroughly.
  4. Refrigerate, covered, until very cold - at least 3 hours.
  5. Churn and freeze.

Ginger Ice Cream


  • 16 fl oz - 480ml, 2 cups - milk
  • 16 fl oz - 480ml, 2 cups - double cream
  • 2oz - 50g, ½ cup - chopped fresh ginger
  • 8 egg yolks
  • 4oz - 115g, ½ cup - sugar


  1. Bring the milk, cream and ginger to simmer in a saucepan.
  2. Cover and leave to rest for 20 minutes before bringing to a simmer again.
  3. Strain into a medium bowl and discard the ginger.
  4. Whisk the yolks and sugar in a large bowl until they are a pale yellow color.
  5. Gradually whisk in the milk mixture.
  6. Return the mixture to the saucepan and stir over medium heat until the custard thickens and leaves a path on the back of spoon when a finger is drawn across - about 4 minutes (do not boil!).
  7. Strain the custard into a clean bowl and chill for about 2 hours.
  8. Churn and freeze.

Next Time: chocolate and more unusual ice cream recipes


19.08.04 Front Page

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1Heavy cream in the USA.

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