1901 Irn Bru Ice Cream
A batch of homemade ice cream, flavoured with 1901 Irn Bru (the original recipe). A Scottish classic turned into a creamy frozen dessert!
Servings: 6 People
Equipment
- Ice Cream Maker
- Digital Food Probe
- Stick Blender
- Large Saucepan
- Heatproof Jug
- Mixing Bowl
- Sieve
- Digital Scales
- Ice Cream Scoop
Ingredients
- 650 g 1901 Irn Bru See Notes
- 300 g Double Cream
- 210 g Whole Milk
- 50 g Caster Sugar
- 40 g Glucose Syrup
- 45 g Skimmed Milk Powder
- ½ tsp Vanilla Paste
- ¼ tsp Fine Sea Salt
- 85 g Egg Yolks
Instructions
Irn Bru Syrup
- Weigh 500 grams of the Irn Bru into a large saucepan then place over a medium-high heat.
- Bring to the boil then reduce the irn bru into a syrup. This will take around 30 minutes.
- Place a heatproof jug on top of a set of scales then pour in the Irn Bru syrup. There should be 60 grams. If there is more than 60g of syrup, pour the irn bru back into the pan & continue reducing. If there's a touch less than 60 grams, continue with the recipe.
- Next, pour in 150g of Irn Bru into the syrup & stir to combine. Set this aside to cool then cover with clingfilm & refrigerate overnight.
Ice Cream Base
- Place the cream, milk, sugar, glucose, milk powder, vanilla & salt into a large saucepan.
- Whisk to combine then place the saucepan over a low heat & leave to warm gently until steaming – don’t let it boil. Make sure to stir regularly with a spatula.
- Whilst the cream is heating up, place the egg yolks into a mixing bowl & whisk together.
- When the cream is steaming hot, pour a third into the yolks, whisking as you do so. This is called tempering the yolks.
- Pour the now tempered yolks back into the saucepan then cook over a low heat until the custard reaches 82°c/180°f, making sure to stir constantly with a rubber spatula.
- Remove the pan from the heat then give the custard a blitz with a stick blender.
- Next, pass the custard into a bowl through a sieve.
- Leave to cool to room temperature, stirring regularly then cover the ice cream’s surface with a piece of baking parchment & refrigerate overnight.
Churning
- The next day, pour the Irn Bru into the custard, whisk together then pass through a sieve, into a jug.
- Pour the Irn Bru custard into an ice cream machine & churn until it is the consistency of soft serve. If you take the temperature with a digital food probe, it will register roughly -5°c/23°f.
- Once churned, transfer the ice cream to a 1 litre tub & leave to set in the freezer for a minimum of 4 hours.
Notes
1. Irn Bru - For this ice cream recipe, we're using the 1901 original recipe Irn Bru. This contains more sugar than the new recipe & provides a stronger flavour. Original recipe Irn Bru is available online & in some supermarkets.
2. Ice Cream Maker - To churn this ice cream, you’ll need to use an ice cream machine. The machine that I use is linked in the post above.
3. Skimmed Milk Powder - We’re using skimmed milk powder for this ice cream. I used Marvel dried skimmed milk.
4. Glucose Syrup - Glucose syrup is used to make our ice cream easily scoopable. This is available in most supermarkets.
5. Storage – Homemade ice cream will keep in the freezer for up to 2 weeks.
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