Tag Archives: Limoncello

A Skeleton of Ice Creams

The 100th  of 100 recipes chosen from the blog to go into my cookbook, this is a selection of my favourite, and oh-so-easy ice creams. Why a skeleton not selection? Down to adventuring girl, Maddie x

When Maddie was really little and just getting the hang of the old reading lark, she insisted on perusing a restaurant menu to consider her dessert options (rather than the traditional approach of one of us reading the options out to her).

After much deliberation, she announced that she would like a skeleton of ice creams and from that day forward….well a selection is somewhat boring in comparison, isn’t it?!

So, here we have my own personal favourite ‘skeleton of ice creams’, most of which are created from the simple base combination that is condensed milk and double cream. In every case, there’s no churning involved and no popping backwards and forwards from the freezer to stir out the crystals (who has time?!) Instead, these are a joy to make, taking just minutes to knock up and are simply wonderful to indulge in.

The key for the condensed milk/double cream flavours is to mix together 600ml double cream with a full 397g tin of condensed milk; and then divide the total mixture into two smaller bowls to create a goodly but not gigantic amount of  two separate ice cream flavours, e.g. mint and chocolate chip with one half and coffee and kahlua with the other half.  It can get quite addictive and you may end up with a freezer full of different pots of ice cream ….no problem there though!

Black Forest Gateau Ice Cream

Spectacular! I dreamed up this combination in that lovely time of the morning that is the dawning of the mind as well as the sun in the sky….and this is the type of stuff I come up with!!!! What can I tell you – it’s absolutely bloody gorgeous – the Kirsch-steeped cherries work so well with the sweetness of the base ice cream and the dark chocolate rippling through it. Mount this lovely deliciousness atop shortbread, sprinkle some grated dark chocolate over the top and it becomes quite the elegant dessert!

What you need…

300ml double cream

½ of a 397g tin of condensed milk (see tip)

150ml black cherries, pitted and roughly torn up

3 tablespoons Kirsch (cherry liqueur)

40g dark chocolate (70% cocoa solids)

What to do…

The day before you want to make your ice cream, tip the torn cherries into a bowl, pour over the Kirsch, cover with cling film and pop into the fridge overnight to let the flavours develop.

When you’re ready to make your ice cream, roughly break up the chocolate and pop it into a heatproof bowl. Put the bowl over a steamer, sitting in a saucepan of simmering water and melt. Remove from the steamer and set aside to cool slightly (to touch).

Meanwhile, use an electric hand held whisk to beat the double cream to form soft peaks. Pour in the condensed milk and use a balloon whisk to gently fold it in so that it is evenly incorporated.

Use a spatula to scrape the ‘marinated’ cherries and liquid into the bowl and gently but thoroughly mix together. Pour over the chocolate and use a skewer to swirl the chocolate throughout the ice cream, creating a chocolate ‘ripple’ effect.

Cover with cling film and pop into the freezer for at least 6 hours.

Be very excited when it’s ready because it really is spectactular! Salivating as I type!

Tip…

If you want to present the ice cream as per the picture, wrap foil around the bottom of some chef’s rings or cookie cutters and plop the ice cream inside the moulds before freezing, pressing it in to make sure there are no gaps. Use a ring/cutter of the same size to cut out the shortbread bases from the recipe, ‘Proper Old-Fashioned Shortbread’.

Sensationally Sinful Coffee and Kahlua Ice Cream

Having experimented with three ice cream flavours last week, I went back and quadrupled the recipe for this one – seriously it falls under the heading of ‘stratospherically stupendous and sinfully good!’ I’m not joking – it’s also REALLY addictive (I can practically hear it whispering from the freezer, ‘have some more, you know you want to!’ Moving on to the practicalities, it’s also so easy and quick to make and the result is luscious, decadent, silky smooth and tantalisingly tempting! Make it once and you’ll be hooked!!!

What you need…

300ml double cream

½ a 397g (1 tin) condensed milk

2 espresso coffees/100ml VERY strong coffee (cold)

1 tablespoon camp coffee

2 tablespoons Kahlua/coffee liqueur

What to do….

Use an electric hand held whisk to beat the double cream to form soft peaks. Pour in the condensed milk and use a balloon whisk to gently fold it in so that it is evenly incorporated.

Pour in the cold espresso, Camp coffee and Kahlua and stir to incorporate. Pour into a plastic container, pop the lid on and stick it in the freezer for at least 6 hours. Indulge, enjoy, immerse yourself in the sheer gorgeousness of it! You’ve probably worked out that it’s a favourite of mine.

For an exotic alternative…

Simply add 12 – 15 cardamom seeds at the same time as the coffee and Kahlua- it adds an extra dimension that is a wonderful aromatic, slightly spicy and exotic Middle-Eastern flavour that somehow intensifies the coffee – fabulous! The only problem we now have is which version we prefer the most – with or without the cardamoms!!!

Lemon Curd and Limoncello Ice Cream

Wow! Lemon Curd and Limoncello Ice Cream – where to start?! This glorious ice cream is rich and creamy whilst also lemon-tangy and refreshing. It’s sweet but not too sweet and then we have the not insubstantial quantity of the fabulous Limoncello Italian liqueur running through it – this element tips the ice cream into the realms of grown up and quite sensational. Enjoy on a hot summers day or to conclude a lovely dinner. Or – in the name of the blog – at just after midday on a Monday!!!! Any excuse! It truly is scrumptious though and dead easy to make!

What you need…

300ml double cream

½ a 397g (1 tin) condensed milk

170g (normally half a jar) lemon curd – homemade or shop-bought

90ml Limoncello Italian lemon liqueur

What to do…

Use an electric hand held whisk to beat the double cream to form soft peaks. Pour in the condensed milk, lemon curd and Limoncello and use a balloon whisk to gently fold them in so that they are all evenly incorporated. Taste. Add in a little more Limoncello if required (!)

Pour into a plastic container, pop the lid on and stick it in the freezer for at least 6 hours.

Mango and Passion Fruit Ice Cream with Rum

Wow-oh-wow! What a fabulous naughty ice cream for a sizzling summer’s day: cooling mango and oh-so fresh passion fruit combined with a soft creaminess and then a lovely little kick of rum at the end. It tastes like a cocktail and immediately transports you to the beach. Incredibly easy – stock the freezer up now!

What you need…

4 passion fruit

300g mango, roughly chopped

300g double cream

½ a 397g can of condensed milk

40ml dark rum

What to do…

Start by halving the passion fruit and scooping out the juice and flesh into a sieve over your blender. Use a spoon to push through as much of the juice as you can. Discard the remaining pips. Chuck in the mango and whizz to purée the whole lot together.

In a large bowl, use an electric handheld whisk to beat the cream into soft peaks. Pour in the condensed milk, fruit purée and rum and use a balloon whisk to gently fold everything together so the ingredients are thoroughly combined.

Pour into a plastic container and whop into your freezer for 6 hours/overnight.

Mint and Chocolate Chip Ice Cream

What you need…

300ml double cream

½ of a 397g tin of condensed milk

Green food colouring (I use icing colouring which comes as a thick gel)

1 ½ teaspoons peppermint extract

60g dark chocolate chips

What to do…

Use an electric hand held whisk to beat the double cream to form soft peaks. Pour in the condensed milk and use a balloon whisk to gently fold it in so that it is evenly incorporated.

Tip in the peppermint extract. Insert a cocktail stick into the icing colouring and then dip it into the ice cream mixture – a little goes a really long way. Use a balloon whisk to gently but thoroughly mix together and add more colouring until you achieve the colour you like. (If you are using liquid food colouring, add ¼ teaspoon at a time until you achieve the colour you like).

Chuck in the chocolate chips and stir in thoroughly.  Pour your ice cream into a bowl or tub,  cover with cling film and pop into the freezer for at least 6 hours.

Inspired by…

The base mixture of double cream and condensed milk is courtesy of the wonderful Mary Berry. From there, I experiment with flavours by chucking in all sorts of combinations.

And for something slightly different in the making…

Cinnamon Ice Cream

Quite simply, one of my favourite ice creams, best served with poached pears, carmamelised apples or just on it’s own with a spoon, somewhere private!

What you need…

300ml double cream

4 large, happy eggs, separated

100g caster sugar

1 teaspoon ground cinnamon

What to do…

The day before you want to indulge in your ice cream, use an electric handheld whisk to beat the egg whites until they form stiff peaks. Rinse the whisks and then in a second bowl, whip the cream until thickened. Rinse whisks again and then in a third bowl, beat together the egg yolks and sugar until thickened and creamy in colour. Add the cinnamon and whisk again to combine.

Use a balloon whisk to fold the cream into the eggs and sugar and then gently fold in the egg whites. Pour your ice cream into a plastic container with a lid and pop into your freezer overnight. Et voilà – it’s done!

Inspired by…

Rachel Allen

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 ice cream (vanilla or coffee and Kahlua) work brilliantly

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…

You are supposed to use cold espresso, but we like it hot, gradually melting the ice cream, as we indulge. Either way: Yum!

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!

Tips for all the ice creams…

Once out of the freezer, these ice creams take about 10-15 minutes to reach the consistency whereby you can easily scoop it out.

How easy…

I have only used ice cream recipes that are quick and easy to knock up.

 

 

 

 

 

 

 

 

 

 

No Churn Lemon Curd and Limoncello Ice Cream

Wow! Lemon Curd and Limoncello Ice Cream – where to start?! This glorious ice cream is rich and creamy whilst also lemon-tangy and refreshing. It’s sweet but not too sweet and then we have the not insubstantial quantity of the fabulous Limoncello Italian liqueur running through it – this element tips the ice cream into the realms of grown up and quite sensational. Enjoy on a hot summers day or to conclude a lovely dinner. Or – in the name of the blog – at just after midday on a Monday!!!! Any excuse! It truly is scrumptious though and dead easy to make!

What you need…

600ml double cream

397g (1 tin) condensed milk

340g jar lemon curd (homemade or shop-bought)

180ml Limoncello Italian lemon liqueur

What to do…

Use an electric hand held whisk to beat the double cream to form soft peaks. Pour in the condensed milk, lemon curd and Limoncello and use a balloon whisk to gently fold them in so that they are all evenly incorporated. Taste. Add in a little more Limoncello if required (!)

Pour into a plastic container, pop the lid on and stick it in the freezer for at least 6 hours.

Tip…

Once out of the freezer, it takes about 10-15 minutes to reach the consistency whereby you can easily scoop it out.

Inspired by…

Sharron from our local village newsletter.

 How easy…

Easy and fast enough to create regularly and at the drop of a hat!

Limoncello Drizzle Cake

One of my favourite cakes to quickly whizz up is lemon drizzle cake so when I saw this recipe I did wonder if it was perhaps mucking about with something that was already perfect but…I was wrong: the inclusion of the limoncello syrup makes this cake even more luscious, moist and generally gorgeous. Also, the inclusion of alcohol precludes sharing with all but the most grown up of kids!!!! Try it – so simple, so delicious!

Serves 8 – 10 or just John and I!

What you need…

1 x 2 litre loaf tin, buttered and lined with baking parchment

200g unsalted butter, softened

200g caster sugar

4 large, happy eggs, beaten

150g ground almonds

50g plain flour

4 tablespoons limoncello liqueur

Finely grated zest of 2 lemons

1 teaspoon baking powder

for the syrup

Juice of 2 lemons (those used for the zest in sponge above)

50g granulated sugar

60ml limoncello liqueur

for the crunchy topping

Juice of 1 lemon

60g granulated sugar

What to do…

Heat your oven to 180˚c / 350˚f / gas 4.

Tip the butter and caster sugar into your food processor and whizz until pale and creamy. Whilst still whizzing, gradually add the eggs, ensuring that each addition is thoroughly incorporated before adding any more.

Remove the mixing blade from your food processor and then tip in the almonds, flour, limoncello, lemon zest and baking powder, using a balloon whisk to gently fold in to the egg mixture.

Pour the mixture into your loaf tin and bake for 45 minutes or until an inserted skewer comes out clean. Remove from the oven and set aside for 15 minutes.

Meanwhile, heat the syrup ingredients gently in a small saucepan until the sugar dissolves. Use your skewer again to poke holes all over the surface of the cake and then slowly pour over the syrup, watching is soak in and knowing how lovely this cake is going to be!.

For the crunchy topping, mix together the remaining lemon juice and sugar and spoon evenly over the top. Leave the cake to cool in the tin (well, you’re supposed to but I couldn’t wait that long and had the first piece warm – delightful!) Turn out and cut into nice fat slices. Devour. Have another slice. Repeat.

 A little about limoncello…

A lovely, sweet Italian lemon liqueur that I really took to last year when we stayed on the Amalfi Coast and it regularly appeared at the end of our meals as a little ‘thank you’ for our custom. To serve in small chilled glasses straight from the freezer is quite heavenly…and one glass is never enough!

 Inspired by…

Delicious magazine

 How easy…

A bit of whizzing and a little stirring: very easy and the returns are many times greater than the effort!

 

Anglo Italian Trifle

If one could describe a dessert as voluptuous in flavour and totally indulgent, this would be it. Amaretti and sweetened mascarpone rather than cream give this trifle an Italian twist, something which is emphasised by the Limoncello that it is laced with. Definitely naughty but difficult to say no to a second helping. This Anglo Italian Trifle is best enjoyed with a group of rowdy, hedonistic friends after a dribbly lunch or dinner or as the perfect alternative (or addition) to Christmas Pudding.

Serves 12

What you need…

1 x pretty, 2-litre glass trifle bowl

8 trifle sponges

1 jar of blackcurrant jam

100g Amaretti biscuits, plus a handful for the topping

300ml Limoncello

600g frozen fruits, defrosted: summer fruits work well

2 eggs, separated

100g caster sugar

750g mascarpone cheese

What to do…

Split the trifle sponges and make into sandwiches with the jam; then wodge them into your trifle bowl. Crush the Amaretti biscuits in your hand and sprinkle them all over the trifle sponges then pour over 180ml Limoncello.

Tip the fruit over the sponges and Amaretti, perhaps arranging the bigger attractive fruit around the edges – for presentation purposes – you’ll be able to see them through the glass.

In a small bowl, whisk the egg whites until stiff. Put to one side.

In a large bowl, use an electric whisk to whisk together the egg yolks and caster sugar until the mixture is thick and smooth . Still whisking, slowly add 60ml of Limoncello, creating a light, moussey mixture. Whisk in the mascarpone until everything is smoothly combined. Add the remaining Limoncello and give the mixture a final whiz with the electric whisk. Tip in the egg white and fold in with a balloon whisk – this makes the mascarpone ‘cream’ lovely and airily light.

Dollop the mascarpone ‘cream’ on top of the fruit and gently, spread it a little, creating little soft peaks.

Cover the trifle and and pop in the fridge overnight, allowing all the flavours to gather and the Limoncello to permeate the fruit, sponges and Amaretti, mingling with the fruit to create sheer yumminess.

About one hour before you want to plunge the spoon into your delectable dessert, take it out of the fridge to come to room temperature. Just before serving, crush the remaining Amaretti biscuits and scatter over the top of the trifle. (We have also decorated our with birthday candles and made it a very special birthday cake). Your Anglo Italian Trifle is now ready to be demolished! Just gorgeous!

Tips…

Change the fruit to reflect the season.

Keep tasting the mascarpone cream as you add the Limoncello – I like my trifles quite boozy – you may want a little less alcohol….or perhaps a tad more!

Inspired by…

Nigella Lawson

How easy…

Dead easy: no cooking, more of an assembly job with a bit of whisking but it looks and tastes spectacular!