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Emily Roux's Ice Cream Medley

Delicious all year round, for me these ice cream flavours capture the carefree spirit of summer. I think no ice cream collection is complete without a decent vanilla. The tang of buttermilk in this version enlivens the delicate flavour of vanilla beans.

Each of these ices is a breeze to make and can be in your freezer or ice cream maker within 20 minutes.


Emily Roux's Ice Cream Medley

During Wimbledon Fortnight I’ll be busy cooking for tennis fans at Albert Roux’s Gatsby Club. Despite being in sight of Centre Court most of the action I’ll see is in the kitchen. And after a long service it’s not strawberries and cream I crave, but good ice cream. These are three of my favourites; piña colada, buttermilk and vanilla and mango and passion fruit.

About this recipe

Preparation Time 20 Minutes
Cooking Time 5 Minutes
Makes 1 litre of each flavour
Emily Roux's Ice Cream Medley Emily Roux's Ice Cream Medley


Piña Colada:

  • ½ pineapple
  • 300ml coconut water
  • 230ml coconut milk
  • 230ml coconut cream
  • 20ml dark rum
  • 70g light brown sugar

Buttermilk and Vanilla:

  • 250ml double cream
  • 350ml buttermilk
  • 100g light brown sugar
  • 4 large egg yolks
  • pinch of sea salt
  • 2 vanilla pods

Mango and Passion Fruit:

  • 600g ripe mango flesh (approx. 4-5 fruits)
  • 1 lemon (juice and zest)
  • 4 passion fruits
  • 100ml condensed milk
  • 100ml whipping cream



To note: You’ll need an ice cream maker for the Piña Colada and the vanilla, but the mango and passion fruit needs no churning and is simply poured into a tub to freeze to make a sorbet-like dessert.

To note: The condensed milk base thickens the Mango ice cream and prevents it crystallising. Once you have mastered the key recipe you can experiment with any number of fruit combinations.


For Piña Colada flavour: Peel and core the pineapple and cut into large chunks. Place in a blender with the coconut water and sugar and reduce to a smooth puree.


Combine with the remaining ingredients in a large mixing bowl and whisk together. Pass through a sieve before pouring into your ice cream maker.


Churn for 1 or 2 hours (or according to your machine’s instructions).


For Buttermilk and Vanilla flavour: Scrape the vanilla pods and place the seeds in a saucepan with the double cream, salt and a generous pinch of the sugar (this stops the milk burning). Heat gently keeping a close eye on the pan. 


Whisk the remaining sugar and egg yolks together in a medium sized bowl. When the cream is almost at simmering point, pour it over the egg mixture whisking continuously.


Return the egg and cream mixture to the saucepan. Stir over a gentle heat until the mixture coats the back of a spoon (or reaches a temperature of 83°c). Remove from the heat immediately and pour in the buttermilk (this stops the mixture cooking further).


Pass the custard through a sieve to remove any lumps. Leave to cool before churning for 2 hours (or according to your ice cream maker’s instructions).


For Mango and Passion fruit flavour: Peel and remove as much flesh as you can from each mango. Blitz in a blender together with the lemon juice until completely smooth. 


In a separate bowl, whisk the cream until light and airy. Gently fold in the condensed milk, lemon zest and passion fruit pulp followed by the mango puree.


Pour into a plastic container and cover with cling film or parchment paper (this will prevent the surface of the ice cream crystallising) and freeze for several hours.


To serve: All of these ice creams are delicious on their own but you can always add fresh fruit, chocolate, or sauces to make them even more special.

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