A Cornish girl's food adventures

Tag: no-churn

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 […]

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 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!

Ingredients
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.

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 […]

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

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

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

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 […]

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

 

mini iced Christmas pudding

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.

Ingredients
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.

mini iced xmas puds

 

NO-CHURN AVOCADO ICE CREAM

NO-CHURN AVOCADO ICE CREAM

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 […]