Rachel Allen

Your guide to making ice-cream at home without the fuss of an ice-cream machine

As far as essential bits of kitchen kit go, an ice-cream machine is fairly low on my list of gadgets to have at home if you’re stuck for space or lacking the inclination. A smooth, fruity sorbet or rich, velvety ice-cream is great at this time of the year, and happily there are many ice-cream recipes that can be whipped up without the need for a machine.

The ice-cream machine’s whole purpose is to churn the ice-cream mixture, breaking up the ice crystals as it freezes, giving you a smooth result. The ice-cream recipes here rely instead on a fluffy mousse of whipped-up syrup, egg yolks

(or whites) and cream, resulting in light, delicious ice-creams that I just adore. There’s no need for churning, and once they’re made, pop them in the freezer — next time you see them, they’re good to go.

I’ve always been a fan of that perfect combination of rich, dark caramel and briny salt. It’s sweet but with an edge, and just perfect when swirled through creamy, rich ice-cream. A family favourite in our house, this salted caramel swirl ice-cream, right, is divine on its own or scattered with anything from Maltesers to popcorn.

The coffee ice-cream recipe, far right, is based on the original Ballymaloe

“Once they’re made, pop them in the freezer, and next time you see them, they’re good to go”

ice-cream, one that my husband’s grandmother, Myrtle Allen, was making for over 50 years and is still made at the restaurant and cookery school today. Drizzled with the Irish coffee sauce — which, by the way, keeps indefinitely in the fridge — it’s such a decadent way to end a meal.

If you’re looking for a deliciously fruity number, then try this strawberry ice-cream, also far right. It’s summer in a bowl, or on a cone.