In keeping with the New Zealand Ice Cream Affiliation, the common Kiwi wolfed up 28.4 litres of ice cream in 2022.
That’s lots, even for a devoted ice cream fan like Lucy Corry who doesn’t want an official week to get pleasure from a scoop or two.
Whereas the Ice Cream Affiliation is hoping this week of frozen enjoyable will encourage individuals to get out and purchase extra ice cream, Lucy thinks it’s the right time to remain dwelling and make some.
You don’t essentially require any fancy tools to DIY ice cream, however you’ll need to train some endurance when you watch for it to set, she says.
Final 12 months, when Tip High introduced it was discontinuing its two-litre tubs of love-it-or-hate-it Goody Goody Gum Drops, Lucy determined to have a go at a making her personal model.
The Tip High one is now again in 1.2 litre sizes (and out there by the news in dairies), however making your individual remains to be enjoyable. Right here’s learn how to do it.
DIY Goody Goody Gum Drops Ice Cream
Makes about 1.6 litres.
Please be aware: this ice cream is unlikely to be cheaper than shopping for a bath on the grocery store. Nonetheless, it comes with much more spectacular bragging rights. Reducing the wine gums in half would possibly seem to be a tedious process however it’s going to assist save your tooth.
Bubblegum flavouring is on the market from specialty cake or celebration shops. Proceed with excessive warning when utilizing; these items could be very, very robust and also you’ll want lower than you would possibly assume.
500ml cream
1 x 397g tin condensed milk
6-8 drops of bubblegum flavouring
1/eighth tsp inexperienced meals colouring
2 drops blue meals colouring (non-compulsory)
1 x 180g packet wine gums, minimize in half
Utilizing electrical beaters, or a rotary whisk and a few elbow grease, whip the cream to agency peaks. Stir within the condensed milk, flavouring and colouring till mixed. Style the combination and thoroughly add a drop or two extra of bubblegum flavouring in case you assume it wants it.
Pour a 3rd of the combination right into a plastic container and scatter over a 3rd of the wine gums. Repeat this layering course of, ending with a layer of wine gums (this stops all of them sinking to the underside). Cowl tightly and freeze for no less than six hours earlier than scooping.
By Lucy Corry