When I was growing up my father bought a gadget that came all the way from the USA – and that was a very big deal back in those days. It was an ice cream machine that wasn’t electric or mortorised but instead was a barrel with a cylinder inside it with a dasher to churn the ice cream and surrounding the cylinder was a space where you poured in ice and rock salt. There was a handle that was affixed to the cylinder by an arm and you turned the handle and that turned the dasher that churned the ice cream. During the process you’d have to keep adding more ice alternating with the rock salt (while being very careful not to pour any salt into the churning cream itself), and that would cause the ice cream to freeze. This was a favourite family gadget and it was pulled out of the storeroom for many birthday parties and celebrations.
I have so many wonderful memories of being involved in making ice cream at my birthday parties and we would make chocolate, banana, vanilla or strawberry, then scoop it into cones and it was the best ice cream we’d ever tasted.
Ever since my barrel ice cream days I have wanted to make my own ice cream. Recently, my blogging friend Claire from Claire K Creations asked me if I would be interested in trialing the new Queen range of make-at-home, gelato and sorbet. Would I? I didn’t hesitate.
Queen is a company I believe in supporting. It’s a 100% family owned Australian company that has been making quality products for over one hundred years. The company name was inspired by Queen Victoria’s love for all things vanilla. The range of course started with vanilla essence and that won the company a gold medal at the 1897 Brisbane International Exhibition.
This new range of make-at-home gelato and sorbet is so easy to do. The range includes vanilla bean, strawberry, chocolate and lemon but you can add to each base to create your own flavour. I used the vanilla bean to make coconut. Each packet will make one litre of ice cream for a fraction of the cost of store-bought quality gelato. All you have to add is 650mls of full-cream milk and that’s it. The only additional ingredient you could add would be additional flavours like the dessicated coconut I added to my vanilla gelato.
The gelato can be made in no time. All you do is pour the packet mix into a mixing bowl, add the 650mls of milk and whisk until dissolved. Place the bowl in the freezer or fridge (freezer for better results) for 20 minutes, then pour into an ice cream machine and churn for 30 minutes. If adding anything extra, 15 minutes later add crushed up biscuits, coconut, diced fruit, chocolate or whatever you desire. Then pour into a container and freeze for a couple of hours. It couldn’t be more simple and cost effective to enjoy your own gelato.
Mix, chill, churn, freeze and enjoy!
Queen Make-at-Home gelato and sorbet is made from milk and cream and doesn’t contain any artificial colourings nor does the company ever use GMO ingredients. This product is available exclusively from Woolworths supermarkets so do look for the new range when you’re next shopping and give the make-at-home gelato and sorbet a try. You could even win a $12,000 trip to Italy!
I have to say, my family absolutely loved the coconut gelato I made today. They want to know what flavour I’m making tomorrow night!
And, Queen is running a competition on its facebook page where you can win an ice cream machine and the full range of mixers.
This post was sponsored by Queen Fine Foods.
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