SHOPPING LIST: Cooking Skills: Ice Cream 1, Chapter 6 (Flavours, Swirls and Mix-ins)

Vanilla no-churn ingredients (double cream and sweetened condensed milk), dark chocolate or chocolate chips, caster sugar, double cream, sea salt flakes, smooth peanut butter, icing sugar, plain flour, butter, soft light brown sugar, milk, vanilla extract, a baking tray and a heavy pan. Check labels for peanuts, nuts, soy, wheat and milk.

Chocolate chip ice cream (4 to 6 portions)
[ ] 1 batch vanilla no-churn base (Cooking Skills: Ice Cream 1, chapter 2)
[ ] 80 g dark chocolate, chopped very small (or mini chocolate chips)
[ ] 1 pinch of salt

Salted caramel swirl (4 to 6 portions)
[ ] 100 g caster sugar
[ ] 3 tbsp water
[ ] 100 ml double cream
[ ] ½ tsp sea salt flakes
[ ] 1 batch vanilla no-churn base

Peanut butter ripple (4 to 6 portions)
[ ] 1 batch vanilla no-churn base
[ ] 4 tbsp smooth peanut butter
[ ] 2 tbsp icing sugar
[ ] 1 tbsp warm water

Cookie dough ice cream (4 to 6 portions)
[ ] 100 g plain flour (to be heat-treated)
[ ] 60 g butter, softened
[ ] 60 g soft light brown sugar
[ ] 2 tbsp milk
[ ] 1 tsp vanilla extract
[ ] 60 g chocolate chips
[ ] 1 batch vanilla no-churn base

For the experiments
[ ] Extra chocolate and cookie dough
[ ] Extra caramel ingredients