I Scream More for More Ice-cream

A while back I submitted an instructable How to Make Ice-cream. I showed how to make the ice-cream base, then I went on to add four amazing flavors.

I made another four delicious flavors in this instructable I Scream for Ice-cream.

Well today I have experimented and bring you another four lovely flavors to try.

Let's get making!

You will need:

• 1/2 cup Cream
• 1/2 cup Ice-Cream Base
• 30 grams Chopped Walnuts
• 30 grams Dark Chocolate melted
• 20 grams Chocolate Chips or similar
• 1 teaspoon Icing Sugar
• 1/2 teaspoon Vanilla Paste

The first thing that we will need to do is melt the 30 grams of chocolate in a microwave or double boiler.

Pro Tip: To make your own double boiler get a bowl that fits nicely on top of a pot then pour about an inch of boiling water in. Sit the bowl on top of the pot making sure the bottom doesn't touch the water as this could overheat the chocolate. Stir until melted.

Whip the cream and icing sugar then pour a little of the ice-cream base into the melted chocolate and the rest into the whipped cream. Give the chocolate and base mixture a good stir. Adding a little of the base into the melted chocolate will help stop the chocolate from setting when we pour it into the whipped cream. Don't worry if the chocolate firms up a little - it will be fine when we add it to the cream. Add the chocolate flavored base mixture to the whipped cream and remainder of the base.

Fold through the chocolate and base until it is evenly mixed. Add the vanilla paste, chopped walnuts and the 20 grams of chocolate chips and fold in.

To fold use a spatula or rubber scrapper to cut down the center then around the side about half way then fold over the top and keep going until it is well combined. Careful folding (rather than beating or mixing) keeps all the air that we that we created when whipping the cream in the mixture so it is light and airy.

NB: I forgot to add the vanilla paste in the previous step so I've shown it above.

When the ice-cream mixture is done cover with cling film and put in the fridge until really cold. When the ice-cream mixture is nicely chilled, jump to Step 16.

You will need:

• 1/2 cup Cream
• 1/2 cup Ice-Cream Base
• 1/4 cup Currants
• 100 grams Stewed Apples
• 1 teaspoon Icing Sugar

In a food processor blend the stewed apple to a puree. Whip the cream and icing sugar and then add the base, apple puree and the currants.

Once you have added all the ingredients to the whipped cream it is time to fold just like before. Cut down the middle then around the side about half way then over the top and keep going until completely combined. Cover with cling film and leave in the fridge to chill out.

When the ice-cream mixture is nicely chilled, jump to Step 16.

You will need:

• 1/2 cup Cream
• 1/2 cup Ice-Cream Base
• 60 grams Chocolate Mousse*
• 1 teaspoon Icing Sugar

* I used a jaffa flavored chocolate mousse for my ice-cream but you can use whatever mousse you have on hand at the time. Also my mousse was frozen so I just left it out until it had thawed out.

Whip the cream and sugar together then add the ice-cream base and chocolate mousse.

Now I would suggest mixing some of the ice-cream base into the mousse to loosen it up before adding it to the cream. The way I did it (adding it straight in) didn't really mix in that well and left a few lumps.

Fold it all together until it is well mixed then cover with cling film and leave in the fridge until completely cold.

When the ice-cream mixture is nicely chilled, jump to Step 16.

You will need:

• 1/2 cup Cream
• 1/2 cup Ice-Cream Base
• 1 teaspoon Icing Sugar
• 3/4 teaspoon Ground Ginger
• 5 Ginger Nut Cookies

In a food processor blend up the cookies until they are the size that you want them in the ice-cream. I blended until most of the crumbs were fine, then I took out the big pieces and sieved out the powder so I was just left with fine crumbs.

Now if you want bits of ginger nut in the ice-cream at the end then just have biggish bits of ginger nut instead of fine crumbs because the little crumbs softened up after being in the ice-cream for a while and when I churned the ice-cream they all just blended in.

When whipping the cream this time add the sugar and ground ginger and whip it up, then add the base and ginger nut crumbs.

Fold the mixture until combined. Cut down the center then around the side about half way then over the top. Once the ice-cream is well mixed cover with cling film and leave in the fridge until cold.

Some of the ice-cream may have separated a little. If this happens give it a quick fold until combined then it's ready to churn.

Pour your chilled ice-cream mixture into an ice-cream maker and churn until the consistency is like soft serve ice-cream, then put in an airtight container and into the freezer to firm up.

Wash the ice-cream maker and then repeat with the other flavors.

Now all you need to do is sit down and enjoy the effort that you have put into making these yummy ice-cream flavors. I hope you enjoy and don't forget to comment in the comments section below. I love reading all of your comments and seeing your pics.