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Exciting Ice Cream Recipes with the Buffalo Ice Cream Maker

10:00 am

Vanilla and Raspberry Ice Cream

With temperatures soaring across Britain over the past few weeks, it is no wonder that the spotlight has been firmly placed on the highly innovative, exceptionally versatile Buffalo Ice Cream Maker.

Many commercial, and even domestic, ice cream makers do not include a removable bowl, thus making the ice cream making process difficult, and on some level even tiresome. A static bowl not only requires that you empty, clean and then dry it before the next batch, but also limits you to a certain output for a certain amount of time.

Ice Cream Maker with Built in Freezer


The Buffalo Ice Cream Maker however can be purchased with numerous non-stick bowls, allowing you to pop in the next batch as soon as the first is ready. This not only saves time and effort, but also allows your cafe or restaurant to be as well organised and prepped as it can be, thanks to the ability to prepare a variety of ice cream flavours in advance and a mere 45 minutes to make.

Another great feature of the Buffalo ice cream machine is its built in freezer. Most ice cream makers of similar size require the user to freeze the ice cream container 24 hours in advance, something Dan Toombs (aka The Curry Guy) is familiar with: ‘The problem with this is you need to do some forward planning and you’re only going to get one batch’. This again not only requires exceptional organisation, but will also take up valuable storage space in your freezer.

The Buffalo ice cream maker, already exceptionally compact in size and highly stylish in design, ensures that minimal space is taken up in your kitchen, features Dan noticed right away. Upon receiving the ‘new Buffalo ice cream maker that freezes itself and makes homemade ice cream in less than an hour, (he) jumped at the chance to give it a go’ going on to make ‘up to four different ice creams in a day’.

Toffee Ice Cream

Indian inspired Chilli and Chocolate Ice Cream

Ingredients
375ml double cream
375ml full fat milk
150g best quality sweetened dark chocolate
6 teaspoons sugar (more or less to taste)
1 teaspoon red Kashmiri chilli powder
1 tablespoon whiskey
3 egg yolks
Crushed roasted hazel nuts

Instructions
1. Pour the cream, milk and 3 teaspoons of the sugar into a medium sized saucepan
2. Bring to a simmer over medium heat and then reduce the heat slightly
3. Meanwhile, whisk the yolks until they become creamy smooth. Add the remaining 3 teaspoons of sugar and then whisk a little more.
4. Pour the egg yolks into the sauce pan. Do not allow the this combo to bubble as the yolks will curdle. Simply cook it on low until the mixture is thick enough to coat the back of a spoon.
5. Break up the chocolate into small pieces and add it to the saucepan.
6. Stir until the chocolate is melted into the cream. Be sure the cream does not get too hot.
7. Add the whisky and chilli powder and stir to combine. Check for seasoning. I used two teaspoons of chilli powder.
8. Allow to cool for a few minutes.
9. Now pour this into your ice cream container and turn on the machine. With the Buffalo Ice Cream Maker, your ice cream will be ready in about 30 minutes.
10. If using the hazelnuts or marshmallows, add them just at the end about a minute before the ice cream is ready.

If you're not feeling so adventurous, or are simply not a fan of the sweet and spicy flavour combination, there are a range of exciting, seasonal ice cream recipes that are perfect for this time of year. Making a classic Crème Anglaise-based ice cream, and simply adding seasonal, delicious berries and fruits, such as blueberries, strawberries, raspberries, cherries and gooseberries through the handy pouring shoot could be the difference between having custom or not.

Coconut and Vodka Ice Cream
Ingredients
290ml milk
290ml double cream
85g castor sugar
1 coconut, flesh only, cut into small pieces
2 tbsp vodka
1 bunch fresh mint, finely chopped

Instructions
1. In a medium-sized pan, gently warm the milk and sugar together over a low heat
2. Once the sugar has dissolved, remove the pan and let the milk cool
3. Stir in the cream, coconut pieces, vodka and chopped mint
4. Pour the mix in to the Buffalo Ice Cream Maker. After 45 minutes, the ice cream should be ready to serve

So with its endless range of user-friendly features and at the unbelievable price of £119.99, it is no wonder the Buffalo Ice Cream Maker has risen so quickly in popularity. But be quick – they're sure to run out soon!

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