I love basil ice cream and it’s something that I’ve made a few times before. I like it most when it’s paired with something fruity and a little bit sharp and acidic, I really think it brings out the fragrant flavours of the basil. Using […]
Tag: ice cream
Doesn’t this just look like the perfect refreshing treat for a sunny day? Rich creamy cheesecake flavoured ice cream muddled with a tangy swirl of zesty lemon curd and studded with crunchy nuggets of biscuit. Who could resist diving straight into the tub? You can […]
These are flavours which are just made to go together. They’re fragrant and exotic and generally a delicious combination. Cardamom is one of my favourite spices.
I do love a no-churn ice cream recipe too, they’re always so quick and easy to whip up (no pun intended). There’s usually a tub of some flavour or another stashed in my freezer in case of dessert ’emergencies’. And yes, a dessert emergency is totally a thing!
150g, drained tinned apricots (in juice not syrup)
1 tbsp honey
1/2-1 tsp ground cardamom (depending on your own taste but remember that the flavour will dull with freezing)
25g toasted shelled pistachios (roughly chopped)
300ml double cream
175g condensed milk
Blend the drained apricots and the honey to leave you with a smooth puree.
Whip together the cream, condensed milk and cardamom until the mixture holds soft peaks.
Fold the chopped pistachios into the cream and then gently ripple through the apricot puree. Transfer the ice cream to a freezer proof tub and freeze until solid.
My oh my! What a pud this is! You can keep your fancy tubs of ice cream, I’ll have this please. Home made ice cream always tastes so much more wonderful than anything you buy, no matter how much money you spend on it and this is no exception.
The custard ice cream is so rich and creamy and full of vanilla and the blackberries are rich and jammy. There’s also a little bit of crunch from the crisp nuggets of meringue hiding inside. If you feel like spoiling someone (or just yourself) make them this.
Obviously you can use bought meringues in this if you’re short on time but because I never waste anything if I can help it, I use the spare egg white to make mine. You just need 50g of sugar per white, here are some recipes to help.
300ml double cream
150ml whole milk
1 egg yolk
1 ½ tbsp cornflour
1 tsp vanilla paste
1 tbsp sugar
3-4 meringue nests or meringue made from the extra egg white
Kick things off by making the base for the ice cream. Put 150ml of the cream in a saucepan along with the milk and gently warm them. Don’t let them get too hot.
Place the egg and egg yolk in a large mixing bowl and sprinkle in the sugar, cornflour and vanilla paste. Whisk this until it is very thick, pale and fluffy.
Whilst still whisking this add the warm milk/cream in a slow, steady stream. Make sure that you keep it all moving to prevent it from curdling. Rinse out the pan and then put the custard mixture back into it and set it over a low heat. Stir the custard continuously until has become quite smooth and thick and then leave it to cool.
Make the blackberry swirl by mixing together the fruit and the sugar in a small pan. Put it over a low heat to warm so that the fruit releases its juices. Crush the berries with a fork and let it bubble for a few minutes so that it thickens slightly. Push the fruit through a sieve over a small bowl to leave you with a thin puree. Let this cool.
By now the custard should have cooled down too. Softly whip the remaining cream in a large bowl and then combine this with the custard. Put this into an ice cream maker and churn it until it has the texture of soft serve ice cream. If you don’t have an ice cream maker then put it in the freezer and beat it every so often to break up the ice crystals. Don’t let it freeze too firmly though.
To assemble the terrine line a loaf tin (or something similar) with cling film and pour in half of the ice cream. Spread this around and then drizzle over half of the blackberry puree. Marble the two together. Break up the meringue and spread this over the ice cream and top it with the rest of the ice cream. Marble through the last of the blackberry puree too. Cover the top of the terrine with several layers of cling film and then put it in the freezer for several hours to firm up.
To serve the terrine simply peel the clingfilm from the top and then invert the tin onto a plate. The tin should easily slide off and then you can peel away the remaining clingfilm before decorating with a few extra blackberries and some mint leaves.
My mum makes the best iced Christmas pudding. No argument. These however are a very good quick and easy alternative. They hardly take any time at all to prepare but make a very impressive dessert. They are also considerably lighter after your Christmas dinner then the traditional option.
Make sure that you use a fat-free mincemeat in these, any with fat in them tend to give the ice cream a slightly funny texture once it’s frozen. This is my recipe for it, https://coriandercooks.com/2013/12/02/fat-free-mincemeat/.
I like to serve these smothered in my boozy hot chocolate sauce, https://coriandercooks.com/2014/04/04/no-churn-malted-milk-ice-cream-with-boozy-hot-chocolate-sauce/. It is Christmas after all.
makes 4-6 (depending on how big your moulds are)
300ml double cream
175g condensed milk
150g fat-free mincemeat
2 tbsp whisky/rum
extra glace cherries (optional)
Line your mini pudding basins with cling film to help you to remove the ice cream for serving.
Beat the cream and condensed milk together until they are really thick and fluffy. Add the mincemeat and whisky and beat again. Divide the mixture between the moulds and cover the tops with more cling film. Freeze until solid.
Carefully unmold the iced pudding and remove the cling-film before pouring on a generous amount of chocolate sauce.