Tag Archives: rum

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.

 

 

 

 

 

 

 

 

 

 

Cocoa Rum Dessert

The 88th of 100 recipes chosen from the blog to go into my cookbook, this one is ideal for a bank holiday weekend, especially when family and friends are dropping in.

This boozy, moussy choco-oozy dessert is gorgeously decadent and quite unlike anything I have ever eaten. Crunchy amaretti biscuits on the bottom give way to a velvety chocolatey middle and then a silken caramel topping…all with a distinct but delicate infusion of rum – fabulous! (And it’s easy and you can make it ahead of when you want to indulge in it).

Serves 10

What you need…

1 x 1.5 litre loaf tin

1 x medium, deep-sided roasting tin

100g caster sugar

50g brown sugar

4 large, happy eggs

500ml full fat milk

3 heaped tablespoons cocoa powder

50ml golden rum

200g amaretti biscuits (the crunchy ones, not soft), crumbled

Crème fraîche, to serve

What to do…

Preheat your oven to 160˚c / 325˚f / gas 3.

Melt the caster sugar in a small frying pan (I like to use copper for this sort of thing) over a moderate heat until you get a rich, chestnutty-coloured caramel – swirl the pan to help the sugar melt but don’t touch it or stir it!

Pour the caramel into your loaf tin and tilt it around until the base is evenly covered. Set aside.

Into your food processor tip the brown sugar and eggs and whizz for around 3 minutes or until the mixture is pale and slightly thickened. Tip in the milk, cocoa and rum and whizz for 30 seconds. Remove the mixing blade and then use a spoon to stir through the amaretti biscuits.

Tip the whole lot into your loaf tin.  Pop the loaf tin into the roasting tin and fill the latter up with just-boiled water from the kettle.  Carefully transfer to the middle of your oven and bake for 1 hour.

Remove and leave to cool in the tin, then pop into the fridge to chill for at least 4 hours, or until needed.

To serve, carefully run a knife around the edge of the tin and then invert the dessert onto a pretty serving plate, spooning over any caramel left behind in the tin.

Slice and serve with a dollop of crème fraîche – decadently indulgently delicious!

Inspired by…

Jamie Oliver who in turn was given this dessert by Baroness Susanna in Turin!

How easy…

Very and it looks and tastes like waaaaaay so much more effort was required.

Cocoa Rum Dessert

This boozy, moussy choco-oozy dessert is gorgeously decadent and quite unlike anything I have ever eaten. Crunchy amaretti biscuits on the bottom give way to a velvety chocolatey middle and then a silken caramel topping…all with a distinct but delicate infusion of rum – fabulous! (And it’s easy and you can make it ahead of when you want to indulge in it).

Serves 10

What you need…

1 x 1.5 litre loaf tin

1 x medium, deep-sided roasting tin

100g caster sugar

50g brown sugar

4 large, happy eggs

500ml full fat milk

3 heaped tablespoons cocoa powder

50ml golden rum

200g amaretti biscuits (the crunchy ones, not soft), crumbled

Crème fraîche, to serve

What to do…

Preheat your oven to 160˚c / 325˚f / gas 3.

Melt the caster sugar in a small frying pan (I like to use copper for this sort of thing) over a moderate heat until you get a rich, chestnutty-coloured caramel – swirl the pan to help the sugar melt but don’t touch it or stir it!

Pour the caramel into your loaf tin and tilt it around until the base is evenly covered. Set aside.

Into your food processor tip the brown sugar and eggs and whizz for around 3 minutes or until the mixture is pale and slightly thickened. Tip in the milk, cocoa and rum and whizz for 30 seconds. Remove the mixing blade and then use a spoon to stir through the amaretti biscuits.

Tip the whole lot into your loaf tin. Pop the loaf tin into the roasting tin and fill the latter up with just-boiled water from the kettle. Carefully transfer to the middle of your oven and bake for 1 hour.

Remove and leave to cool in the tin, then pop into the fridge to chill for at least 4 hours, or until needed.

To serve, carefully run a knife around the edge of the tin and then invert the dessert onto a pretty serving plate, spooning over any caramel left behind in the tin.

Slice and serve with a dollop of crème fraîche – decadently indulgently delicious!

Inspired by…

Jamie Oliver who in turn was given this dessert by Baroness Susanna in Turin!

How easy…

Very and it looks and tastes like waaaaaay so much more effort was required.

Chocolate and Coffee Mousse with Rum

Silky, smooth and deeply, decadently chocolatey with a hint of rum, these very grown up chocolate mousses takes just a few minutes to knock up and even less time to demolish! Very yummy and deliciously naughty!

Makes 6

What you need…

125g dark chocolate (70% cocoa solids), chunked

25ml espresso coffee

1 tablespoon rum

3 large, happy eggs, separated

1 tablespoon maple syrup

What to do…

Use a handheld electric whisk to beat the egg whites until they form soft peaks. Set aside.

Tip the chocolate into a heatproof bowl, add the espresso and rum and then sit the bowl in a steamer over a pan of boiling water (bain marie).

As soon as the chocolate has melted, take the bowl out of the bain marie and allow the chocolate mixture to cool for 2 minutes. Stir in the egg yolks and maple syrup.

Use a metal balloon whisk to fold 1 spoonful of egg whites into the chocolate mixture. Tip in the remainder of the egg white and then very gently fold into the mixture, again using the balloon whisk.

Divide the mixture between 6 pretty glasses, cups or bowls and pop into the fridge for 2 hours.

If you fancy, you can decorate your mousses with a little grated white chocolate, but otherwise just serve them as the come – deliciously naughty!

Inspired by…

Kirstie Allsopp

How Easy…

Really, really easy and quick.

 

 

La Bomba! Rum-Laced Decadent Hot Chocolate

This fabulously decadent hot chocolate with its naughty little rum kick is ideal on a miserable grey day when you’re looking for something cheery and warm or alternatively, it would perfectly suit a Swiss chalet, roaring fire and snow-covered mountains. Even though it was only the first option available to me today, it did brighten a rather dull, grey afternoon: hot, smooth and velvety chocolate topped with indulgent rum-flavoured cream and then that cheeky little shot at the end! For grown ups only!

Serves 2

What you need…

100g plain chocolate, chopped

1 tablespoon icing sugar

500ml milk

200ml double cream

2 tablespoons rum, plus 2 shots to serve

What to do…

Chuck the chocolate, icing sugar and milk into a saucepan over a moderate heat. Melt the chocolate, whisking all the time and then warm the hot chocolate to piping hot.

In a bowl, pour in the cream with the 2 tablespoons rum and, using an electric hand held whisk, whip up the cream into stiff peaks (snow-like ones!) If you want to you can now put the cream into a piping bag but it’s not really necessary.

Pour the hot chocolate into 2 mugs or heatproof glasses and either pipe on a huge swirl of the rum-cream on the top or simply dollop it on. Leave a weeny space at the top – when your settled and ready to indulge, tip a shot of rum into each mug or glass, sit back and sip gently. The greyness of the day will be eased away, I promise! La Bomba! Rum-laced, decadent hot chocolate: lovely, velvety and comforting!

Inspired by…

The Lady

How easy…

Very. It’s more the mood that you’re in that’s important!