Kitchen Backyard House-Made Ice Cream

What’s life with out ice cream? That is the wholesome cousin of the standard sugary model, and it brings all of the creamy sweetness with not one of the meanness. These home-made ice cream recipes are extremely adaptable, so throw in whichever fruit you significantly love, adjusting the sweetness in response to style. Including herbs makes them somewhat bit refined – and there’s nothing fallacious with that.

INGREDIENTS: Every flavour serves 8

for the bottom

500ml (18fl oz) Greek or pure kefir yoghurt

3 tablespoons agave syrup, or

extra to style (if required after including the flavourings)

for raspberry, rosewater and basil flavour

1kg frozen raspberries

1 tablespoon rosewater (much less if it’s robust)

juice of 1 lemon

purple basil leaves, to serve

for lemon and mint with lime zest flavour

zest and juice of 10 lemons

30g (1oz) mint, leaves eliminated

from stalks, plus additional to serve 

lime zest, to serve

for pomegranate, strawberry and thyme flavour

175ml (6fl oz) pure pomegranate juice

400g (14oz) frozen strawberries

leaves of two sprigs of thyme, plus additional sprigs to serve


Combine up the bottom elements collectively in a bowl to type your base. Place the elements to your chosen flavour right into a blender and blitz collectively. Combine with the bottom, switch to a freezeproof container and freeze for 4 hours or in a single day. Take away from the freezer half-hour earlier than serving and end with the basil leaves, lime zest or additional thyme.

Taken from 2 Weeks to a Youthful You by Gabriela Peacock is revealed by Kyle Books, priced £25. Meals pictures: Kate Whitaker (Life-style pictures: Kate Martin