Magnet's ice-cream recipes
To celebrate our colour range, we've created 5 bespoke ice-cream flavours inspired by our beautiful kitchens.
To celebrate our colour range, we've created 5 bespoke ice-cream flavours inspired by our beautiful kitchens.
These quirky flavours are sure to get your taste buds tingling.
If you're feeling adventurous, why not try recreate these exciting flavours at home?
Find recipes below for Charcoals, Rose Bowl, Forest Walk, Pilot Blue and Pass the Merlot.
Charcoals
Ingredients
- 568ML Whole milk
- 50G Skimmed milk
- 4 Egg yolks
- 90G caster sugar
- 10G activated charcoal
- 5G Liquid smoke
Method
- Pour milk into a pan, add the milk powder and half the sugar
- Heat to 80°C
- Whisk the egg yolks and the remaining sugar
- Once the milk has headted, pour this onto the egg and sugar mixture and whisk
- Add the activated charcoal and liquid smoke and whisk really well
- Cool in the fridge for about 2 hours
- Freeze in your ice cream machine
Rose Bowl
Ingredients
- 568ML whole milk
- 50G skimmed powder
- 4 Egg yolks
- 90G caster sugar
- 10ML rose water
- Optional red colouring
Method
- Pour the milk into a pan, add the milk powder and half of the sugar
- Heat to 80°C
- Whisk the egg yolks and the remaining sugar
- Once the milk has heated, pour this onto the egg and sugar mixture and whisk
- Whisk in rose water
- Cool in the fridge for about 2 hours
- Freeze in your ice cream machine
Pilot Blue
Ingredients
- 568ML Whole milk
- 50G Skimmed milk powder
- 4 Egg yolks
- 90G Caster sugar
- 10G butterfly pea tea powder
Method
- Pour the milk into a pan, add the milk powder and half the sugar
- Heat to 80°C, stir
- Whisk the egg yolks and the remaining sugar
- Once the milk has heated, pour this onto the egg and sugar mixture and whisk
- Whisk in the butterfly tea powder
- Cool in the fridge for about two hours
- Freeze in your ice cream machine
Pass the Merlot
Ingredients
- 750ML Merlot
- 750ML water
- 300G sugar
Method
- Pour the water and sugar into a pan, bring to the boil whist stiring until the sugar has desolved
- Allow the mixture to boil for 10 minutes
- Take off the heat and cool for 30 minutes
- Add the merlot, stir until it is incorporated
- Cool in the dridge for 2 hours
- Freeze in your ice cream machine
Forest walk
Ingredients
- 568ML Whole milk
- 50G Skimmed milk powder
- 4 Egg yolks
- 90G Caster sugar
- 50G Pine nut paste
- 1 Drop pine essence
- Green colouring (optional)
Method
- Pour the milk into a pan, add the milk powder and half of the sugar
- Heat to 80°C, stir
- Whisk the egg yolks and the remaining sugar
- Once the milk has heated, pour this onto the egg and sugar mixture and whisk
- Whisk in the pine nut paste and 1 drop of the pine essence. The pine essence is very fagrant so don't overdo it!
- Cool in the fridge for about 2 hours
- Freeze in your ice cream machine
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