Classic Sugar and Crumbs Ice cream with a delicious chewy twist!
This ice cream is amazing in summery fruity flavours, but also in chocolaty/caramel tastes too! Try combinations like Chocolate Milkshake Ice cream with Salted caramel Macarons, Strawberries and cream Ice cream, with Toasted Marshmallow Macarons, or Blueberry Ice cream with Lemon drizzle Macarons!
Take a look at our Natural Flavoured Icing Sugars HERE and our Whipping It Up multi mix HERE
This recipe makes a large batch, but works perfectly if you want to halve the ingredients for a smaller batch.
Ingredients:
For the Ice cream:
600ml Double cream
200ml Condensed milk
150g Natural Flavoured Icing Sugar in a flavour of your choice
Colour Pop Intense Gel colour optional
For the Macarons:
250g Whipping It Up in a flavour of your choice
100ml tepid water
180g Ground Almonds, sieved twice
50g extra Whipping It Up
Colour Pop Water Activated colour optional.
Method:
Combine the ground Almonds and 50g of Whipping It Up in a large ceramic/glass/metal bowl and set to the side.
Add the water activated colour to the water before adding to the 250g of Whipping It Up in the bowl of a stand mixer. Whisk until stiff peaks.
Once you have your stiff peaks, combine the meringue with the almond and Whipping It Up mixture in two increments, folding carefully.
Macaronage stage: use a spatula to spread the mixture up the sides of the bowl, then scrape down. This removes a little air from the mixture. Repeat until the mixture reaches ribbon stage. This is when the mixture flows like a ribbon from your spatula without breaking. You can also see the mixture slowly sliding down the sides of the bowl.
Pour the mixture into a piping bag with a number 12 piping tip and pipe dots (about the size of a Five pence piece) onto greaseproof paper. Once piped, bang the baking sheet on the work surface a few times to remove any air bubbles.
Bake at 130*C for 9-12 mins, then allow to fully cool before removing them from the paper.
Place all of the Ice cream ingredients into the bowl of a stand mixer and whisk until just combined. Add the gel colour, then continue whisking until thick and creamy. Be careful not to over whip or the cream may curdle. Remove from the mixer and fold in the macarons gently with a spatula. Transfer into an airtight container and freeze for a minimum of 5hrs before enjoying!
