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Magnet create ice-cream recipes

To celebrate our Magnet Create range, we've created 5 bespoke ice-cream flavours inspired by our beautiful kitchens.

 

Ludlow kitchen. Our latest Shaker door, with a modern country-style. Available in all 20 Magnet Create colours.

To celebrate our Magnet Create range, we've created 5 bespoke ice-cream flavours inspired by our beautiful kitchens.

From warm Charcoals, to refreshing Rose Bowl, 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