Category Archives: Ice Cream & Sorbet

Blueberry & Lime Ice Cream

There was a palpable excitement in the air.  The sun was shining, the sky was blue and the air was warm.  The kids swapped their socks and trainers for flip flops, summer shorts were donned and the water pistols were dusted off.  My hubby retrieved the barbecue from the depths of the shed and spent a couple of hours cleaning it ready for his first barbie of the year.  The ice cream was in the freezer, the salad tossed, the meat sizzling and the wine poured.  This was what we had all been waiting for – the start of our long overdue summer.  We raised our glasses to toast a long, happy summer and that’s when we felt it.  Rain – not just a few drops but enough that we had to abandon our barbecue and dash indoors – wet and miserable once more.
 Oh the joys of a British summer!!
I had made this blueberry & lime ice cream as a treat for the kids and we still managed to enjoy it but probably not quite the same as if the sun had still been shining.  The addition of lime makes it deliciously refreshing and it really is a quick dessert if you have an ice cream maker.   If you don’t have an ice cream maker then it is still possible to make – it just takes a bit longer.  All you need to do is place your bowl of mixture into the freezer for an hour, remove and whisk until smooth.  Return it to the freezer again for another hour, remove and whisk again.  Transfer the mixture to a rigid container and return to the freezer.  Before serving, move to the fridge for 30 minutes to soften.  I save all the soft and squidgy blueberries that the kids refuse to eat by storing them in the freezer until I have enough to make this ice cream.  For this reason I am going to submit this post to Turquoise Lemons – No Waste Food Challenge which has a theme of fruit this month and is being hosted by Elizabeth over at the lovely Elizabeth’s Kitchen
  Blueberry and Lime Ice Cream

Blueberry & Lime Ice Cream

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 4 - 6 servings

Blueberry & Lime Ice Cream

Ingredients

  • 2 limes
  • 140g caster sugar
  • 150g blueberries
  • 200ml coconut cream
  • 284ml double cream

Instructions

  1. Finely grate the zest from 1 of the limes and squeeze the juice from both.
  2. Add the zest, lime juice and sugar to a pan and heat gently until the sugar has dissolved.
  3. Add the blueberries to the pan and heat gently for a further couple of minutes.
  4. Leave mixture to cool.
  5. Stir in the coconut cream and blitz quickly with a hand blender to mix thoroughly.
  6. Whip the cream in a bowl until it just holds its shape.
  7. Stir the cream into the blueberry mixture.
  8. Churn in your ice cream maker until thick.
  9. Transfer the mixture to a container and freeze until required.
  10. Before serving, transfer to the fridge for 30 minutes to soften.
http://mygoldenpear.com/2013/04/15/blueberry-lime-ice-cream/

Recipe adapted from BBC Good Food – May 2003

Classic Vanilla Ice Cream

There are so many good vanilla ice creams on the market but for pure indulgence there is nothing to beat a good homemade version.
If you are worried about making the custard – don’t be.  If you end up with a lumpy mess then just take a whisk to it and beat the lumps out and nobody will be any the wiser.
If you are not sure what to make with the left over egg whites then freeze them in an ice cube tray for later.  Just remember to label them once frozen or you could ruin your next lovely cocktail drink.

Vanilla Ice Cream

Classic Vanilla Ice Cream

Prep Time: 20 minutes

Total Time: 20 minutes

Classic Vanilla Ice Cream

Ingredients

  • 1 vanilla pod
  • 300ml milk
  • 4 egg yolks
  • 75g caster sugar
  • 5ml cornflour
  • 300ml double cream

Instructions

  1. Using a small knife, slit the vanilla pod lengthways.
  2. Pour the milk in a saucepan, add the vanilla pod and bring to the boil.
  3. Remove from the heat and leave for 15 minutes to allow the flavours to infuse.
  4. Whisk the egg yolks, sugar and cornflour in a bowl until the mixture is thick and foamy.
  5. Gradually pour over the hot milk, whisking constantly.
  6. Return the mixture to the pan and cook over a gentle heat, stirring all the time. (I leave the vanilla pods in while I am doing this to maximise the flavour.
  7. When the custard thickens and is smooth, pour it back into the bowl. Chill
  8. Fold the cream into the custard and churn in your ice cream maker until thick.
http://mygoldenpear.com/2012/07/18/classic-vanilla-ice-cream/

Enjoy!

Summer Gelato Cake

I finally got all three ice creams made and assembled my gelato cake.  It turned out much nicer than I thought it would and looks very pretty on the plate.  It is a lot of work to make all three layers from scratch but once it is done you can leave it in the freezer as a good standby dessert which would go down well with kids and adults.  I haven’t given specific quantities for the ice creams because it is going to depend on the container that you use.  Try and use the same amount of scoops for each layer to get some consistency and press down well to get rid of any air bubbles.
Personally I’m not sure it needs the biscuit layer on the bottom and would try it without next time I make it.
 Summer Gelato Cake
SUMMER GELATO CAKE

Ingredients

Cooking Directions

  1. Line a baking tin with baking parchment.
  2. Crush the biscuits to fine crumbs in a food processor.
  3. Put the crumbs in a large mixing bowl and add the melted butter, stir thoroughly.
  4. Tip them into your baking tin, pressing down firmly with a spoon.
  5. Place in the fridge until set.
  6. Spoon the chocolate gelato over the crumb base, pressing down evenly.
  7. Place in the freezer until set.
  8. Repeat last two steps with the raspberry sorbet.
  9. Repeat again with the vanilla ice cream.
  10. Cover with baking parchment and leave in the freezer overnight to firm up.
  11. When you are ready to serve the gelato cake, remove the parchment, place a serving plate on top, invert the pan and then invert again on to another plate so that it sits base-down.
  12. Serve in slices.
Written by : Angela Darroch

CHOCOLATE GELATO

I have to confess that chocolate ice cream is not my favourite but in the latest Food and Travel magazine there is a dessert which intrigues me.  It looks fabulous but I just can’t see how all the different flavours can work together.  It involves making three different ice creams and one of them is this chocolate gelato.  I’ve now made two – one to go.  Hopefully by tomorrow my dessert will be ready to try in time for National Ice Cream day.

Source – Food and Travel

chocolate gelato

CHOCOLATE GELATO

For the printable version – click here

Prep time: 15 minutes
Cook time: n/a
Total time: 15 minutes plus 30 minutes churning time
Yield: 6 servings
Ingredients
  • 500 ml full cream milk
  • 165 ml whipping cream
  • 40gdark chocolate
  • 160gcaster sugar
  • 50gcocoa powder (unsweetened)
  • 1egg white

Cooking Directions

  1. Put the milk, cream and dark chocolate in a saucepan and heat gently to boiling point.
  2. Leave to one side to cool down.
  3. In a large bowl, combine the sugar, egg white and the cocoa powder.
  4. Add the milk mixture and whisk together until well combined.
  5. Pour the mixture into an ice cream maker and churn until ready.
 Chocolate Gelato

Written by: Angela Darroch

Raspberry Sorbet

Don’t you just lover summer?  Trips to the beach, spontaneous picnics in the park, sundowners on the patio as you watch the kids play in the garden till late at night.  Well, here we are at last – it’s July and summer is here!!  Or is it?
Raspberry Sorbet
 As I look out the kitchen window the skies are grey, the rain has been relentlessly beating down on my windows for days now with no sign of disappearing.  In fact we have severe flood warnings throughout the country for this weekend.  The long term forecast is no better – rain, rain, rain.  The kids are due to break up for their (very) long summer holidays – HELP!!
Raspberry Sorbet
 Well, I am going to think positive, sunny thoughts and just maybe the weather forecasters have got it wrong and our long overdue summer is just round the corner.  I am going to fill my freezer with lots of light summery dishes and of course the obligatory ice creams and sorbets for the kids. I made a start today with this very summery raspberry sorbet which is so refreshing and delicious.  Go on – make it and dream of summer, or if you are lucky enough to be living somewhere where the sun is shining make it and cool down after a long hot day.
Raspberry Sorbet

Prep Time: 35 minutes

Total Time: 35 minutes

Yield: 6 servings

Raspberry Sorbet

Ingredients

  • 150g caster sugar
  • 200ml water
  • 500g raspberries
  • juice of half a lemon

Instructions

  1. Put the sugar and water into a saucepan and bring to the boil, stirring until the sugar has dissolved.
  2. Pour the syrup into a bowl, leave to cool and then chill.
  3. Puree the fruits in a food processor or blender, then press through a sieve into a large bowl.
  4. Stir in the chilled syrup and lemon juice.
  5. If you have an ice cream maker - churn until thick enough to scoop.
  6. If you are making by hand - pour the mixture into a plastic container and freeze for 4 hours until mushy.
  7. Transfer to a food processor and process until smooth, then return to the container.
  8. Freeze for another 4 hours.
http://mygoldenpear.com/2012/07/06/raspberry-sorbet/
Raspberry Sorbet
 Enjoy!
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