It's official: the UK is in the midst of a heatwave. With temperatures rising to the high 20Cs this weekend, across the country factor 50 suncream is being lathered on, beaches are packed, the paddling pools are out, the Pimms is flowing — and the need to bathe in a vat of ice cream is overwhelming.
For most, the last thing you want to be doing is traipsing to the supermarket to stock up on Magnums and Fab lollies. Thankfully, we have just the solution: homemade ice cream.
We know what you're thinking. How can you possibly make ice cream that is just as nice as the tubs you buy in the shop, especially without an ice cream maker? The answer is: easily. And you don't even need hundreds of complex ingredients to make it utterly divine.
Read more: 15 cool Welsh ice creams to make sunny days even sweeter
We have just the recipe that will change your mind and have you making gelato in no time. With just four simple ingredients that you may well already have at home, you can make Nutella ice cream that tastes amazing — and with no ice cream maker in sight. I could barely believe I'd managed to make something so delicious, neither could anyone in the house. And friends who've tried the recipe thought it was amazing too. You can see a quick video on how easy it is here:
This is also so simple it's a great thing to get your children involved with — with a bit of stirring, mixing, egg-cracking and, of course, spoon-licking at the end. I've made at least four batches since first trying it and it's worked a treat every time. And once frozen it stays creamy and scoops out really easily.
And it's easily adaptable for other flavours of ice cream. So if you don't have Nutella in the house (or don't like it) you could simply ditch the Nutella and use a teaspoon of vanilla extract. Or try peanut butter.
Before the recipe, a word of caution: this recipe does contain raw eggs. Latest NHS advice says infants, children, pregnant women and the elderly can now safely eat raw or lightly cooked hen eggs, or foods containing them, that are produced under the British Lion Code of Practice. So check for the stamp on your eggs before you use them.
These people should still avoid raw or lightly cooked eggs that are not British Lion stamped, not hen eggs (eg duck or quail eggs) or from outside the UK. People who have a severely weakened immune system and who are on a medically supervised diet prescribed by health professionals should cook all eggs thoroughly, even eggs that have the Red Lion stamp.
When eating raw or lightly cooked eggs, you should also avoid using eggs that are past their best-before dates. If you are still concerned about food poisoning, cooking eggs thoroughly is the safest option and this recipe probably won't work for you.
Nutella ice cream ingredients
Two eggs
50g sugar
240g double cream
150g Nutella
The recipe
1. Place the eggs and sugar in a bowl and whisk until you have a light-coloured and fluffy mixture.
2. Pour your cream into a bowl and whip/whisk until stiff peaks form. This can take a few minutes and you may think nothing is happening but the cream will suddenly turn much thicker. This is hard work if you don't have an electric whisk — but still worth it!
3. Add the Nutella to the whipped cream and mix it together
4. Add the sugar and egg mix to the cream and Nutella mix
5. That's it, you're done. Now just transfer the mixture to a sealable, freezable container and pop it in the freezer — it should be ready in a few hours.
You can add some other ingredients to your ice cream if you want to jazz it up a bit. This recipe is a slimmed down version of another recipe found here, which includes vanilla extract, cocoa powder and chopped chocolate.
READ NEXT:
- Ice cream made at Caerphilly parlour from old family recipe is voted the best in the UK
- You can text an ice cream van and it will bring dessert to your front door in one part of Wales
- The story of Wales' most famous ice cream - and the Joe that gave it its name
- The old park keeper's house on Penarth seafront is being turned into an ice cream parlour
- Sales of ice cream makers soar as we head into summer
