Showing posts with label Ice Cream. Show all posts
Showing posts with label Ice Cream. Show all posts

Monday, 12 July 2010

Smooth Homemade Lime Sorbet (Without An Ice Cream Maker)


The perfect zesty lift to zing you up and cool you down this sweltering summer, the following recipe is ludicrously easy and just requires some patience and time as you freeze-blend-refreeze several times. The end result though, is well worth the wait- a smooth, soft, tart, beautifully refreshing sorbet made WITHOUT a special ice cream machine, guaranteed to impress! :)

One whisked egg white makes all the difference, the essential ingredient that gives this frozen dessert the body and silkiness it needs.

Make at least 12 hours before you intend to eat it- if it seems too hard, leave at room temperature for 5 mins before scooping. Serve immediately as it melts rapidly.


Smooth Homemade Lime Sorbet (Without An Ice Cream Maker)
Makes about 1 litre

Stir together and dissolve over medium heat to form a thin sugar syrup:
500ml (2 cups) water
250g sugar

Let cool, then stir in the juice and zest of 6 large limes.

In a separate large bowl with an electric mixer, whisk 1 large egg white until a stiff meringue (ensure the bowl and whisk are clean and dry). Pour in the lime syrup liquid and continue whisking until the egg whites are incorporated (they may float to the top- don't worry as you will be stirring it again once frozen).

Chuck into a container and put in the freezer. After about 3 hours, scrape down the frozen sides and stir thoroughly with a metal spoon. Refreeze for another 3 hours.

Remove and pour the entire contents into a juice blender (an electric whisk doesn't make it smooth enough in my opinion). Blend until very smooth- depending on your blender, you may need to do it in small batches or use a spoon to push down the sides to get the icy mixture moving (be careful not to touch the moving blades). Pour back into the container and freeze until firm.

Scoop and decorate with lime zest or some mint leaves if desired. Eat immediately.

Wednesday, 2 June 2010

Mascarpone Cheesecake Ice Cream


The title of this post says it all, and yup, just like all the other ice cream recipes on this blog no churning or special fancy-pants machine is required :)

Happy chomping!

Mascarpone Cheesecake Ice Cream
Makes about 1 pint

Stir together in a bowl until well-combined:
250g mascarpone cheese
2 egg yolks
1/2 cup (about 85g) icing sugar, sifted
Generous sprinkling of salt
1 tsp vanilla extract

In a separate bowl (ensure it is clean and dry), whisk 2 egg whites until stiff and fold into the cheese mix until well-combined. Roughly crush 6 digestives into chunks (or use ginger nuts, shortbread, graham crackers or any other cheesecakey biscuit you like) and stir in.

Freeze for at least 4 hours or until completely firm. Before serving, leave at room temperature for a few minutes (or move it to the refrigerator for 20 mins) to ease scooping.


Friday, 12 March 2010

Horlicks Ice Cream


All together now: mmmmmmalt.

Yes- pictured above, sitting pretty like a little sticky snowball of deliciousness aching to be eaten, is a luscious scoop of rich smooth cold thick creamy malty caramelly Horlicks ice cream, studded with crushed Maltesers.

It tastes exactly like you would imagine, only a billion times better. Really. I cannot believe how fabulously malt affects the texture and taste of ice cream- not only does the addition of Horlicks give this an addictive almost savoury biscuit flavour, the concoction also takes on a stickier more gooey consistency that makes it all the better to spoon into your mouth.

Like all my other ice cream recipes, no pre-cooking of a custard, churning or fancy ice cream maker machine is needed. Just you, your electric whisk, and the willpower to wait as it freezes.

Horlicks Ice Cream
Makes a 1 litre tub

Heat 1/4 cup milk gently in a pot (or microwave it on high for about 1 minute) until hot but not boiling.
Stir in 8 tbsp Horlicks until a sticky paste is formed. Leave aside to cool.

In a clean dry bowl, whisk 2 egg whites until stiff.
Combine 2 egg yolks with 1 tsp vanilla extract, and fold into egg whites. Set aside.

In a separate bowl, whisk together until floppy (be careful not to overbeat until too stiff):
300ml double cream
70 g icing sugar, sifted

Fold in the cooled Horlicks paste until well combined, and then fold in the egg white mix. Roughly pound 2 small (37g) packs of Maltesers (or more, it's up to you) with a pint glass or rolling pin until lightly crushed, and stir into the mixture.

Pour into a 1-litre container and freeze for at least 4 hours or until completely firm.

Scoop. Eat. Mmm in delight :)


Monday, 23 November 2009

Cocoa Fleck Ice Cream


Just like my other Brown Bread Ice Cream, this recipe does not require an ice cream maker, repeated churning nor any cooking of the ingredients into a custard before freezing. Simply whisk, combine, freeze and ta-daa!: easy-peasy smooth and creamy gourmet-quality chocolate ice cream :)

Whilst it doesn't show up well in the picture because I ran out of chocolate and therefore put way too little this time round, the word "fleck" in the title refers to the finely grated dark chocolate I add into the mixture (my attempt at recreating something visually similar to Haagen Dazs Belgian Chocolate). The recipe below gives you the correct amount to use- by all means increase or decrease it as preferred, or use chocolate chips, brownie chunks, crushed biscuits or whatever else you fancy instead.

Cocoa Fleck Ice Cream
Makes a 1 litre tub

2 egg whites- whisk until stiff.
2 egg yolks- combine with 1 tsp vanilla extract (or 1 tsp dark rum for a more adult version). Fold into egg whites. Set aside.

In a separate bowl, whisk together until floppy (be careful not to overbeat until too stiff):
300ml double cream
85g icing sugar and 2 heaped tbsp cocoa powder, sifted together
100g melted dark chocolate, cooled

Fold together double cream mix, egg white mix and 100g finely grated dark chocolate (or other toppings of choice). Pour into a 1-litre container and freeze for at least 4 hours. Move to refrigerator for 20 mins before serving to soften slightly.

Tuesday, 21 July 2009

Frozen Bananas- Natural Ice Cream


Overripe bananas: probably one of mankind's most common problems. I love banana bread/cakes/muffins but there is only so much of baked banana I can take, so thank you Mum for this easiest and most amazing of tips!

Peel and freeze overripe bananas, then leave at room temperature for a few minutes or briefly microwave for 5-10 seconds. Result: the healthiest, creamiest, naturally sweet and delicious banana ice cream you could possibly imagine. Try it, I kid you not!

Thursday, 30 April 2009

Caramelised Brown Bread Ice Cream


I do not own an ice cream maker. Never have and don't plan to, because believe it or not you don't need one to make amazing rich gourmet-quality ice cream!

I am not exaggerating when I say this easy-no-churning-needed recipe is so creamy and smooth that people have asked if it's a new flavour by Haagen Dazs. They usually spend the next five minutes gaping in awe when I say not only is it not, but it isn't store-bought at all! They then assume I have some fancy machine or complex ingredients list, and by the time I've explained that I put it together in less than 20 minutes with nothing more than an electric whisk and some eggs, cream and icing sugar, I am some kind of otherworldly culinary goddess with magical powers in their eyes. I usually bask in this reverence for a while just for fun, but the truth is it is just so, so easy that no extraordinary skill is required.

An old-fashioned English flavour popular since 18th-century Victorian times, brown bread ice cream is rustic, nutty-tasting and satisfyingly delicious with a chewy caramel bite. Use interesting types of bread i.e. with seeds, nuts, oats and grains to give it a different flavour each time.

This ice cream base works for other flavours too- I've made a dark chocolate version by omitting the crumbs, adding cocoa powder with the icing sugar and folding some melted chocolate into the cream. Happy experimenting!

Crunchy Crumb Mixture:

2 slices brown bread or 2 brown rolls- whizz in food processor to make crumbs.
85g sugar (I use brown but white sugar works too)- combine with crumbs. Spread thinly on tin foil. Grill 15 mins at moderate heat, stirring constantly with a fork, until caramelised and crunchy.

Ice Cream:
2 egg whites- whisk until stiff in a large bowl (ensure your equipment is completely clean, dry and grease-free or the whites won't stiffen!)
2 egg yolks- combine with 1 tsp vanilla extract (NOT artificial flavouring, which has a far inferior taste). Fold into egg whites.

Whisk together until flopp
y (be careful not to overbeat until too stiff):
85g icing sugar, sifted
300ml double cream

Fold together double cream mix, egg white mix and crunchy crumb mix. Pour into container and freeze for at least 4 hours. Move to refrigerator for 20 mins before serving to soften slightly.