A Cornish girl's food adventures

Tag: ice cream

Rhubarb ripple ice cream

Rhubarb ripple ice cream

I know it’s not that long since I shared an ice cream recipe with but let’s face it, it’s not every year that the UK get’s a summer like this, so I feel like we should all be making the most of it. Tart, sharp […]

Kiwi basil ice cream (no-churn)

Kiwi basil ice cream (no-churn)

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 […]

Lemon cheesecake ice cream (no-churn)

Lemon cheesecake ice cream (no-churn)

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 use pretty much any biscuit you like in this, I’ve stuck with tradition and used digestives but gingernuts or amoretti would be equally delicious.
This is a no-churn recipe so you can whip it up in around five minutes and then freeze it until you feel the need for a zesty frozen treat!

Ingredients
350ml condensed milk
600ml double cream
200g cream cheese
about 5 biscuits
4-5 tbsp lemon curd

Put the condensed milk and the cream into a large mixing bowl and whip until it is quite thick and fluffy. Beat in the cream cheese, making sure that it is well blended.
Crumble the biscuits, leaving the pieces quite chunky (or they go soft) and fold them through the ice cream mixture. Ripple through the lemon curd and then transfer the whole lot to a container for freezing. Freeze for several hours until solid.

Apricot, cardamom and honey ice cream (no-churn)

Apricot, cardamom and honey ice cream (no-churn)

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 […]

No-churn tiramisu ice cream

No-churn tiramisu ice cream

I wonder how many different incarnations of tiramisu I can post on here? I think this is the fourth one but I’m sure I can I think of some more variations to keep Mr Colonial Cravings happy. This one’s so quick and easy though I […]

Black forest ice cream (no-churn)

Black forest ice cream (no-churn)

I’ve never really got on with chocolate ice cream. I’ve always thought that it ruins both chocolate and ice cream, it never seems to be as satisfying as pure chocolate or as refreshing as other ice creams.
But then I thought maybe I just don’t like commercial chocolate ice cream. I like cream and chocolate well enough together so there’s no real reason why I should be so anti chocolate ice cream. I’ve also never met a dish involving cherries that I haven’t got on with so I thought it couldn’t hurt to add in a few of those too. Once I’d got to thinking about chocolate and cherries I decided I may as well go for full kitsch Black Forest gateaux flavour and add a splash of Kirsch and some almond biscuits too!

Ingredients
300ml double cream
175g condensed milk
50g very dark chocolate
25ml Kirsch (optional)
150g pitted cherries (frozen work well)
5-6 amaretti (crushed)

Melt together the chocolate and the Kirsch and then set aside to cool a little. Beat together the cream and condensed milk until it holds soft peaks and mix in the chocolate. Fold through the cherries and crushed amaretti. Transfer to a freezer proof tub and freeze until solid. Done!

Blackberry and custard frozen terrine

Blackberry and custard frozen terrine

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 […]

CRANACHAN ICE CREAM (no churn)

CRANACHAN ICE CREAM (no churn)

I think that Mr Colonial Cravings is the only member of his family who celebrates his Scottish heritage on Burns Night. I think that this is partly my influence (I don’t think he’d ever eaten a Burns dinner before we met) and partly because it’s […]

THAI ICED COFFEE ICE CREAM

THAI ICED COFFEE ICE CREAM

Thai coffee ice cream

I have to admit that despite having been to Thailand a couple of times I’d never actually heard of Thai iced coffee until I moved out here. I suspect that this is because the only things I’ve ever drunk in Thailand have been water, beer and once (regrettably) an excess of Sangsom and red bull.
I actually find the flavour of this a little bit reminiscent of the Camp coffee that there always seemed to be a bottle of in my Grandmas kitchen cupboard, this might be why I love it so much. I’ve been a fan of coffee and cardamom together since I made some little chocolate pots flavoured with the same combination. (https://coriandercooks.com/2013/08/26/coffee-and-cardomon-chocolate-pots/) This ice cream is sweet, creamy and fragrant with just a hint of bitterness from the coffee. Utterly delicious.
It’s a no-churn recipe too which means that you can have a batch in the freezer in double-quick time.

Thai coffee ice cream

Ingredients

175g condensed milk
300ml double cream
1 tsp instant espresso powder
1/2 tsp ground cardamom
1/2 tsp vanilla paste
1/2 tsp almond extract
1/8 tsp ground cinnamon
1 tbsp hot water

Thai coffee ice cream

Combine the spices with the coffee and mix this with the hot water, vanilla and almond extract. Leave this to cool.
Beat together the cream and condensed milk in a large bowl using an electric mixer until it is thick and fluffy. Add the cooled coffee mixture and beat again for a further 30 seconds to a minute, until you have a uniform pale coffee colour.
Transfer the ice cream mixture to a freezable container and freeze until firm.

Thai coffee ice cream

MINI ICED CHRISTMAS PUDS

MINI ICED CHRISTMAS PUDS

  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 […]