Tag Archives: ice cream

Brandy Ice Cream

Do you think it’s possible to adopt Mary Berry? Even just for a little while: not only is she a national treasure but she’s a heroine in this kitchen. This no-churn (I don’t churn – too much of a faff) brandy ice cream is stupendously easy and spectacularly gorgeous! I made the first lot with the intention of indulging in it over Christmas with Christmas Pudding and Mince Pies. Not a chance – it’ll be gone waaaaaay before then. Another batch has been scheduled – it’s that good! Eat it with festive treats, as part of an Affogato (dollop of ice cream topped with an espresso shot and a little dribble of brandy in this case) or just straight from the tub with a spoon: all to yourself!

 Serves 8 supposedly!

What you need…

 4 happy eggs, separated

100g caster sugar

300ml double cream

2 tablespoons brandy

What to do…

Using your handheld electric whisk, beat the egg whites until light and stiff and then, whilst still beating at high speed, gradually add the sugar, a little a time, until the mixture is a thick and glossy meringue. Gently whisk together the egg yolks and then fold them into the meringue.

Whisk the cream and brandy together until thick. Fold into the meringue.

Freeze in a flat plastic box overnight. Feel free to lick out the preparation bowl but for some reason, it’s not nearly as tasty as the final ice cream – don’t know why, just sayin’.

Share with friends or indulge all by yourself – very yummy!

What to check…

This recipe contains raw eggs, not suitable for all.

Tip…

You can freeze it for up to 1 month but once you know it’s there…that’s most unlikely!

Inspired by…

Mary Berry

How easy…

Spectacularly!

 

Fast and Fantastic Summer Strawberry Ice Cream

So, you know those hot days when it gets to mid afternoon and you fancy a little treat but frankly, it’s too early for wine….? Well, yesterday was one of those days and I think that perhaps this bank holiday weekend may serve up a couple of hot, sunny days. Anyway: wow, I tried the fastest, loveliest strawberry ice cream – it set me up for the rest of the day! We normally have a little double cream in the fridge (I know, you’re shocked) but also, I’ve started freezing strawberries if it looks like they’re going to go off before we finish them (I always buy too many – direct from the farm, they’re so tempting) so given these lovely set of circumstances, I can now have a fabulous strawberry ice cream within seconds and on a whim! Definitely give this one a go – there’ll be no going back to supermarket cartons, I promise.

Serves 2

What you need…

200g frozen strawberries, hulled (and halved if they are large)

1 teaspoon vanilla bean paste

150ml double cream

2 teaspoons sugar (optional and probably not necessary if your strawberries are ripe and sweet)

What to do…

Fit the cutting blade rather than the blending one into your food processor. Chuck in all the ingredients. Whizz. The frozen strawberries will break up and freeze the double cream. When you’re happy with the consistency – either still slightly lumpy with fruit or completely smooth – your choice, then serve! That’s it! Sit in the garden and marvel at the simplicity of this treat on a gorgeous English summer afternoon. Doesn’t get much better than that! Oooooh, the bad news is that it doesn’t really re-freeze, so…you need to eat the lot! Enjoy!

Inspired by…

James Martin

How easy…

There isn’t an adjective to describe quite how easy this is!

Affogato al Caffe e Disaronno

Wow! This is just Naughty with a massively capital ‘N’. Ice cream, Disaronno, espresso and chocolate: it tastes like a combination of Italy’s boozy trifle, Tiramisu and my favourite cocktail, Espresso Martini. Equally, we started off eating it with a sundae spoon and ended up drinking it! The biggest problem is that it makes you greedy to get the lot down as quickly as possible, so fantastically naughty, it is! Made in seconds, this could become a really wicked little habit! What can I say: you need to try it!

Serves 1 (but that would be sad: double up and share with your favourite person)

What you need…

1 scoop of vanilla or honeycomb ice cream (previously blogged and works brilliantly in this).

1 tablespoon Disaronno

1 shot freshly made espresso coffee

1 teaspoon good quality dark chocolate, finely grated

What to do…

Wodge ice cream into the bottom of a pretty glass or small cup.

Pour over the Disaronno, then the espresso and then, sprinkle over the chocolate.

Immediately dive in with your spoon, marvel at the wicked gorgeousness of it, plunge in the spoon a couple more times before discarding it to drink the rest of your affogato! There’s probably a more elegant way of enjoying this but….this level of naughtiness deserves some gusto!

Tips…

If you are not quite as partial to Disaronno as I am, you could always swap it for Baileys.

There’s nothing to stop you mucking about with the quantities of any of the ingredients in this pudding-cum-cocktail.

Inspired by…

Gino D’Acampo

How easy…

Dangerously so!

Honeycomb Ice Cream

It’s another OMG moment!!!!! Mary Berry made this on Monday night and I did think, “Ooh, I gotta give that one a go!” Made yesterday and sampled today – what can I tell you – its unbelievably easy to make (and a whole lot of fun, given the honeycomb process) and tastes absolutely out of this world – I’m not kidding – give this a go – it won’t be the last time you make it! How can anything this amazing be this simple?! Thank you Mary!!!

Serves 8

What you need…

1 large sheet of Bake O Glide/non-stick baking paper

1 x 900g loaf tin

4 tablespoons golden syrup

150g caster sugar

2 teaspoons bicarbonate of soda

600ml double cream

397g (1 tin) full-fat condensed milk

2 teaspoons popping candy (optional)

OK, so we can agree: this isn’t diet ice cream but what a horrid concept that is anyway!!!

What to do…

In a large, deep saucepan, chuck in the syrup and sugar and stir over a low heat until the sugar has dissolved. Increase the temperature to moderate and simmer for 5-6 minutes until you have a beautiful honey-coloured caramel.

Remove from the heat and tip in the bicarbonate of soda, mixing like crazy until it is evenly incorporated and foaming (reminds me of one of Connagh’s slightly dodgy childhood experiments!)

Tip the foaming honeycomb out onto your Bake O Glide or baking paper – it will naturally spread into a large circle and then just stop spreading as it starts to set. Leave for about 20 minutes, until the honeycomb has hardened and cooled down and then break into bite-sized pieces – dead easy – it looks much tougher than it actually is! Pop a third of the honeycomb into an air-tight container and save for decoration later.

Whilst the honeycomb is cooling, do a couple of jobs; firstly, fill the loaf tin with cold water and then empty it again. Line the tin with cling film (the water residue helps the cling film to stick to the tin).

Next, fill the saucepan that you used to create the honeycomb with water and then put it on a high heat. As the water comes to the boil, it will melt the residue honeycomb that is stuck to the inside of the pan – then you can just chuck it down the sink – no horrid scrubbing!

Then, make the ice cream: whip the double cream into soft peaks and then stir in the condensed milk. Tip in the remaining two-thirds of the honeycomb and popping candy, if using, and stir to disperse evenly.

Pour into the prepared loaf tin, level off the top and cover with cling film. Freeze overnight.

To serve, tip out and remove the cling film. Sprinkle with the saved honeycomb. Leave for 10 minutes to soften enough to cut, then cut into slices – don’t be mean with them – people are only going to ask for seconds!

Sooooo, soooo naughty but……sooooo, sooooo good!

Inspired by…

Mary Berry

How easy…

As the lady says, “Foolproof!”

 

 

 

 

 

 

 

Truly Scrumptious Salted Caramel Ice Cream

I’ve never made ice cream before but somewhere down the line I’ve acquired an ice-cream maker. However, when I decided to try out this recipe I didn’t realise that the bowl had to be put in the freezer 24 hours beforehand! So, this one was done by hand and having done it once this way, I’m afraid that the machine is back where it came from, at the back of the cupboard. This ice cream is an absolute cinch to make and tastes truly scrumptious! Not only that, but it’s quite a soft ice cream, so if you have a bit of craving for ice-cream NOW, there’s no waiting about whilst it softens enough to scoop. So, this first attempt will be quickly followed by a second, third, fourth…try it and enjoy!

Serves 6 – 8 (unless you keep it secret, in which case just the 1!)

What you need…

170g caster sugar

225ml double cream

150ml milk

4 egg yolks

½ teaspoon sea salt

What you do…

Place a medium sized saucepan on a high heat and add 140g of the caster sugar. Heat, shaking the pan occasionally until the sugar melts into a rich caramel colour.

Take off the heat and slowly add the double cream, using a balloon whisk to incorporate it into the sugar. Bring back to the boil. Pour in the milk, again whisking in.

Meanwhile, in a separate bowl use an electric hand-held whisk to beat together the egg yolks and remaining 30g caster sugar until you have a pale, mousse-like mixture. Pour the hot caramel into the bowl and whisk the lot together. Set aside to cool down.

Add the salt to the cooled mixture and pour it all into a deep plastic bowl and pop it in your freezer.

After 45 minutes, take it out of the freezer and whisk vigorously using your electric hand-held whisk – it will have started to freeze around the edges – break up the frozen sections and return to the freezer.

Repeat this process another three times at 45-minute intervals and then leave it – it should be ready within 4 hours of first going in the freezer.

Take a spoon or scoop and delve in to check your handiwork – truly scrumptious is the best that I can come up with but that doesn’t cover it – delectable, delicious, delightful…I could go on but really, you just need to try your own truly scrumptious salted caramel ice cream!

Serving suggestion…

Amazing with little sticky toffee puddings, scrumptious chocolate brownies (both on previous blogs) or, as in the picture here, with brandy snaps (recipe to follow) or… on it’s own – just you, the spoon and the ice cream!

Inspired by…

Another foodie blogger: A Spoonful of Sugar (www.aspoonfulofsugarblog.com)

How easy…

Sooooooooo easy, just don’t forget that it’s in the freezer for whisking part!