A Cornish girl's food adventures

Tag: no-churn

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 […]

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 […]

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!

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

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 […]

ROASTED CHERRY, ROSE AND PISTACHIO ICE CREAM (NO-CHURN)

ROASTED CHERRY, ROSE AND PISTACHIO ICE CREAM (NO-CHURN)

Roasted cherry, rose and pistachio ice cream

Cherries are definitely one of my favourite fruits. I might go so far as to say that they are one of my favourite foods.
I’ve always loved them, I remember once, when I was little, I swallowed a cherry stone and my dad told me that a cherry tree would grow in my belly. I was genuinely scared that this would happen (I think there were a lot of tears) and that still didn’t break my love of them.
However cherries aren’t ever really cheap so I think when I do buy them it’s important to make the most of them. Roasting the fruit really intensifies their sweetness and flavour and rosewater adds a hint of floral fragrance along with the little nuggets of pistachio. Of course this is another no-churn recipe so the actual ice-cream only takes a few minutes to make. Hurrah.

Roasted cherry, rose and pistachio ice cream
If you aren’t as crazy about rosewater as I am then you can leave out the second tablespoon (the one that gets added to the ice-cream base). I really love to serve this drizzled with some melted dark chocolate, so that it solidifies to a crisp shell as it hits the cold ice-cream.

Ingredients

125g ish fresh cherries
1-2 tbsp rosewater
1 tsp sugar
35g shelled, unsalted pistachios
300ml double cream
175g condensed milk

Roasted cherry, rose and pistachio ice cream

Pre-heat the oven to 200°c and pit and halve the cherries, or halve and pit them, depending on if you have one of those fancy doo-hickies for removing the stones from them. Toss them in a shallow baking dish with the sugar and 1 tbsp of the rosewater. Roast the fruit for around 25 minutes.
During the last five minutes of cooking you can put the pistachios in the oven to toast on a separate tray. Once everything is roasted and toasted you need to leave them to one side to cool.
Whisk together the condensed milk and cream until they are thick and fluffy. Add the remaining rosewater (if using) and briefly whisk the mixture again. Roughly chop the pistachios and fold them through the ice cream base. Finally stir through the cherries and any juice that has collected in the baking dish. Don’t over mix this, you want it to look slightly marbled.
Transfer the ice cream mixture to a freezable container and pop in the freezer until it is solid and ready for scooping.

Roasted cherry, rose and pistachio ice cream

OLD FASHIONED NO-CHURN ICE CREAM

OLD FASHIONED NO-CHURN ICE CREAM

Before we start I should probably clarify that this is a recipe for Old Fashioned flavour ice cream, not ‘olde fashioned’ ice cream. No mis-placed ‘e’s here I’m afraid. It’s boozy and creamy with a nice tangy bitterness from the orange. The flavour actually reminds […]

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 […]

NO-CHURN AVOCADO ICE CREAM

NO-CHURN AVOCADO ICE CREAM

Avocado ice cream (no churn)

No really! I saw this advertised on the specials board of a restaurant on Hst in D.C and have been kicking myself ever since for not trying it so I thought I should just make my own. It’s surprisingly fruity. Odd as it may sound.

I’ve seen avocado used as a vegan substitute in baking a few times but I’ve never really thought about enjoying the flavour of avocados as something sweet in themselves. And I really do enjoy them. This is delicious served with fresh raspberries, the sharpness of the fruit sets off the creaminess and sweetness of the ice cream really well. Trust me, if you like avocados you have to give this a go…

Avocado ice cream

Ingredients

300ml double cream
175g condensed milk
juice of 1/2 a lime
1 medium very ripe avocado

Mash or purée the avocado flesh with the lime juice, try to get it to be as smooth as possible. Next beat in the condensed milk using an electric mixer. Finally whip the cream and then combine it with the avocado mixture. Make sure that the two are really well blended together. Pour into a freezer-proof container and freeze until solid. Allow to soften at room temperature for a few minutes before serving.

Avocado ice cream

BAKEWELL TART NO-CHURN ICE CREAM

BAKEWELL TART NO-CHURN ICE CREAM

My Bakewell tart of a few months back has proved very popular so, as the mercury shows no signs of retreating yet, I couldn’t resist bringing the same flavours to some cool, creamy, indulgent ice cream. I have cheated a little bit and used soft […]