Tate’s Traditional Ice Cream Chargers – bringing together the traditional and the contemporary in the world of ice cream. Keeping it whipped!

tates ice cream chargers

tates ice cream chargers

The oldest recipes of ice cream go back for many hundreds of years and a new wave of contemporary recipes is adding to the ice cream chargers canon. This site aims to educate band inform with ideas and recipes for you so you can create wondrous ice creams for yourself at home – or perhaps you are one of those voyeuristic chefs that eats with their eyes – in which case then this will be ideas and creation for your to store in your mental bank to get off on later!

This simple and traditional recipe for lemon ice cream is a simple one to get you started – it uses all of the basic techniques that will be used in many recipes so is a good one to get started with!

Cream Chargers

Without a doubt the traditional ice cream requires the traditional whipped cream topping – and what could be better for creating that than the hyper-modern cream chargers, because even a traditionalist such as Tates appreciates that times have moved on and we need to keep up with the new. So why do we suggest the use of the nitrous oxide chargers? well we were inspired by the cookbook over at cheek monkey cream chargers where they seem to take rather seriously the craft of creating whipped cream. So that was our inspiration, but now that we have we’re very much prepare to run and run with it! So how does it work? Well to start with take the basics dispenser, chargers and cream – then start to get creative to see where you can go from there. Even simple flavouring can make a difference to the effect that the whipped cream will have upon your traditional ice cream. If you don’t beleive us then try this – mix one teaspoon of vanilla essence with he double cream before making it into whipped cream with the nitrous chargers, that might not appear too flash – but wait until you try the next stage – which is to make the most traditional of all traditional ice cream vanilla (using the recipe below) you’ll find that the double vanilla is a taste-bud bomb that is waiting to go off in your mouth! There are plenty more ideas waiting to tried and loved over at but don’t get too greedy – even if you save money with wholesale cream chargers, you might still find yourself getting fat!! For the rest of your ingredients then how about going gourmet?

OK, enough of Tates Ice Cream tryig to sell you the idea of the vanilla whipped cream here is the traditional recipe to go with it!

Vanilla Ice Cream

The simplest and dreamiest ice cream ever. Many people, and I emphasize on the word many, have swooned at the thought of a bowl of simply made, homemade, vanilla ice cream on a hot summer day. Here is our take and we assure you, it is one of the easiest and most tasty thing you will put in your mouth.

In case you do not have an ice cream churner, you will have to do the churning the hard way. Let the mixture set in fridge till semi-solid. Bring it out and blend in the food processor for 1-2 minute. Let set again till semi-solid. Again bring out and blend for 1-2 minutes. Repeat this process 3-4 times and then let set completely in the fridge.


1 liter half and half (half milk, half cream)

500 ml. heavy cream

10 egg yolks

400 gm. granulated sugar

1/6th teaspoon salt

1½ tablespoon vanilla extract


Start by heating the half and half and cream together over simmering heat till the mixture is just under the 70 degree centigrade mark. In a bowl, beat the egg yolks with the sugar and the salt. Add ½ cup hot milk cream mixture while beating, and then slowly add this to the hot cream-milk mixture. Whisking constantly, make sure the mixture thickens and coats the back of a spoon thickly. Remove from heat and let cool completely. Once cooled, add the vanilla and put it in an ice cream churner.

Churn till the mixture is semi-set. Remove from the churner and put in a freezer tray and freeze till firm.

The vanilla cream charges that you’ve already prepared to squirt on top of this really are going to blow your mind – don’t share this recipe with children, they would never be able to cope with it!


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