Mixed Berry Ice Cream.

Mixed Berry Ice Cream.

     Vanilla ice-cream.

In a large heatproof bowl, put in,

-6 egg yolks,

-180g caster sugar,

-1tsp vanilla bean paste,

-pinch of salt.

Whisk to combine. Leave aside.

In a large saucepan, put in

-600ml double cream,

-300ml full fat milk.

Bring to almost boiling on gentle heat.

Add

-1/2 cup of hot milk to 

-egg yolk mixture.

You need to be whisking all the time. Continue to add hot milk this way until at least 2 cups of milk have been used. This is to stop the egg mixture curdling. Then add the liquid, all at once.

Return the mixture to the saucepan, cook on low heat for 10 minutes or until the mixture has thickened.

Leave the custard to cool down in the sink filled with cold water.

Then transfer into the prepared tin (2litre capacity loaf tin lined with cling film).

Freeze for 2 hours.

       Mixed Berry.

In a large saucepan, put in

-500g mixed berries, with

-2tbsp water,

-4tbsp caster sugar.

Leave to simmer on low heat until the the fruits have softened but not completely broken down.

Leave to cool completely.

After 2 hours,

Use an electric mixer, to beat

-vanilla ice cream to get rid of the ice crystals. Stir through.

-mixed berries.

Spoon into the prepared tin.

Freeze overnight.

Merida.

Merida. 

This is a joint effort with the girls. We think Merida, being Scottish, should be represented by Scottish shortbread. Her curly, wild and fiery hair is reflected by the orange ice cream. The ice cream also signifies the freezing temperatures of the highlands. We are very proud of this interpretation.

My younger daughter made the Merida paper doll😍.

     Shortbread.

Use an electric mixer, beat

-250g butter, at room temperature, with

-110g caster sugar 

-350g plain flour 

-2tsp vanilla,

-pinch of salt.

Beat well to combine.

Tip the mixture onto a floured work surface. Bring the mixture together with your hands.

Roll out to 1cm in thickness.

Use 7.5cm cookie cutter to stamp out 20 discs.

Place on 2 baking trays, lined with baking paper.

Prick the biscuits with a fork.

Bake in 180c oven for 12-15 minutes.

Cool completely on a cooling rack.

      Vanilla ice-cream.

In a large heatproof bowl, put in,

-6 egg yolks,

-180g caster sugar,

-vanilla bean paste,

-pinch of salt.

Whisk to combine. Leave aside.

In a large saucepan, put in

-400ml double cream,

-300ml full fat milk.

Bring to almost boiling on gentle heat.

Add

-1/2 cup of hot milk to 

-egg yolk mixture.

You need to be whisking all the time. Continue to add hot milk this way until at least 2 cups of milk have been used. This is to stop the egg mixture curdling. Then add the liquid, all at once.

Return the mixture to the saucepan, cook on low heat for 10 minutes or until the mixture has thickened.

Leave the custard to cool down in the sink filled with cold water.

Then transfer into the prepared dish. 

Freeze for 2 hours.

After 2 hours,

Use an electric mixer, to beat

-vanilla ice cream to get rid of the ice crystals. Stir through.

-juice and zest of 2 oranges.

Spoon into the prepared tin.

Freeze overnight.

Sandwich the shortbread with the orange ice cream to serve.

Beauty and the Blue(berries).

Beauty and the Blue(berries).

This is our version of Beauty and the Beast. I used the blueberries to recreate Beast's Tuxedo. Beauty's yellow dress is represented by the vanilla custard. The red raspberry coulis is meant to be the rose that got Maurice in trouble. The red coulis also signifies the ticking time bomb rose, which would doom the Beast as a beast for life if he hasn't learnt to love and be loved in return.

Hope you'll like this adaptation. One of my prettiest creations.

Equipment:

2litre capacity loaf tin lined with cling film.

In large saucepan, put in,

-400ml water.

Bring it up to a gentle simmer.

       Use an electric mixer beat,

-3 eggs + 3 egg yolks, with

-180g caster sugar,

-1tsp vanilla bean paste.

Beat until light and frothy.

Transfer into a heatproof bowl.

Place on the pan of simmering water.

Use a balloon whisk to whisk the mixture over simmering water. Whisk continuously for 5 minutes. Take off the heat, leave aside and get on with the next bit.

    In a large saucepan, put in

-380g frozen blueberries, with

-80g caster sugar,

-1tsp vanilla bean paste,

-pinch of salt.

Cook, stirring on low heat until the fruits have broken down.

Pass though a sieve. Leave aside until needed.

Use an electric mixer, to beat,

-2x250g mascarpone cheese,

-300ml double cream.

-4tbsp icing sugar,

-1tsp vanilla bean paste.

Beat until the cream just holds its shape, stir through,

-slightly cooled egg mixture.

Spoon 1/3 of the mixture into a separate bowl. Add

-100ml double cream to loosen the texture. Refrigerate until needed.

Add blueberry sauce to the remaining mixture. Stir well to combine.

Pour 1/2 blueberry cream mixture into the prepared tin.

Freeze for 2 hours or until set.

Pour over the plain cream mixture.

Freeze for 2 hours or until set.

Pour on the remaining blueberry cream mixture.

Freeze overnight.

    Raspberry Coulis.

In a small saucepan, put in

-100g frozen raspberries, with

-1tbsp caster sugar,

-1tsp arrowroot,

-2tbsp water.

Cook,stirring on low heat until the fruits have broken down.

Leave aside until needed.

To serve.

Invert the Semifreddo on to a serving platter.

Spoon on the raspberry coulis.

Cut into slices to serve.

Stem Ginger Ice Cream.

Stem Ginger Ice Cream.

Equipment:

2litre capacity loaf tin lined with baking paper.

The ginger flavour comes through very well but still very subtle. I think even if you are not that keen on ginger, you'd still like this delicious and aromatic ice cream.

I was asked if I knew how to make stem ginger ice cream, I said "I would probably be able to figure it out". I am very happy with the way this has turned out, the person who raised the question said he preferred it to the artisan stem ginger ice cream he had at the seaside.

       Ice-cream.

In a large heatproof bowl, put in,

-6 egg yolks,

-180g caster sugar,

-vanilla bean paste,

-pinch of salt.

Whisk to combine. Leave aside.

In a large saucepan, put in

-350g stem ginger with syrup (put in both syrup and ginger pieces),

-400ml double cream,

-300ml full fat milk.

Leave to infuse for 30 minutes or so.

Bring to almost boiling on gentle heat.

Fish out the ginger pieces with a slotted spoon. Leave aside.

Add

-1/2 cup of hot milk to 

-egg yolk mixture.

You need to be whisking all the time. Continue to add hot milk this way until at least 2 cups of milk have been used. This is to stop the egg mixture curdling. Then add the liquid, all at once.

Return the mixture to the saucepan, cook on low heat for 10 minutes or until the mixture has thickened.

Leave the custard to cool down in the sink filled with cold water.

Chop 100g stem ginger and add to the custard.

Then transfer into the prepared dish. 

Freeze for 2 hours.

      Cream mixture.

 In a bowl, put in 

-250g mascarpone, with

-200ml double cream.

Stir together. Refrigerate until needed.

       After 2 hours. 

Use an electric mixer to beat,

-ice cream to get rid of ice crystals, add

-cream mixture, beat  to combine.

Spoon into the tin.

Freeze overnight.

Frozen Eton Mess Slice.

Frozen Eton Mess Slice.

This is a joint effort with my older daughter. I've asked her to help come up with an egg white recipe, she came up with cabbage and snail ice cream. Unfortunately, we couldn't find any snails but found strawberries instead. So here it is, perhaps not as adventurous as cabbage and snail ice cream, we think this may taste better.

      For the meringue.

Equipment:

2 large oven trays.

Draw 30x15cm rectangle on 2 pieces of baking paper.

Invert the paper onto the trays.

Leave aside.

Use an electric mixer, beat

-7 egg whites, until soft peaks form, add

-350g caster sugar, mixed with 

-good pinch of salt,

-1tsp cream of tartar.

Add the sugar mixture a tablespoon at a time.

Stop beating when the egg white mixture is stiff enough that you can, or want to, hold it over your head.

150c fan forced.

Divide the egg white mixture into, roughly, 2 equal portions and spoon into the prepared tins.

Spread evenly inside the drawn rectangles.

Bake 35-40 minutes until just firm to touch and the top is crispy.

Turn off the oven and leave the meringues to cool completely in the oven.

     Cream and strawberry filling.

Use an electric mixer, beat

-2x250g mascarpone cheese, with

-300ml double cream,

-2tbsp icing sugar,

-1tsp vanilla bean paste.

Beat to combine the ingredients.

Stir through 250g strawberries, hulled, sliced.

      Berry Coulis,

In a small saucepan, put in

-200g mixed frozen berries, with

-1tsp arrowroot,

-2tbsp water,

-1tbsp icing sugar.

Cook on low heat until the fruits have broken down.

Pass through a sieve.

     To assemble.

Place the first layer of meringue onto a large piece of baking paper.

Spoon on the cream filling.

Spoon 3/4 of the berry coulis over the cream.

Top with the second layer of meringue.

Drizzle over remaining coulis.

Freeze for at least 4 hours.

Cut into slices to serve.

So proud and happy with the way this has turned out, it's been a good day at the office.

Coffee Semifreddo with Chocolate Coffee Beans.

Coffee Semifreddo with Chocolate Coffee Beans.

Incredibly proud of this recipe especially the 'coffee beans'.They took about 45 minutes to make but the reactions I've had make the effort worthwhile. 

A very special boy is having his 5th birthday party this weekend, his beautiful mum is making him his birthday cake and I've made this Semifreddo for the (adult) guests.

Equipment:

Large loaf tin lined with cling film (2 litre capacity).

Make 250ml strong coffee (I used 4 espresso shots)

          In large saucepan, put in,

-400ml water.

Bring it up to a gentle simmer.

         Use an electric mixer beat,

-3 eggs + 3 egg yolks, with

-180g caster sugar,

-1tsp vanilla bean paste.

Beat until light and frothy.

Transfer into a heatproof bowl.

Place on the pan of simmering water.

Use a balloon whisk to whisk the mixture over simmering water. Whisk continuously for 5 minutes. Take off the heat, leave aside and get on with the next bit.

       In a small saucepan, put in,

-100g white chocolate, broken, into chunks.

Cook, stirring on low heat until melted and smooth, leave aside.

(Alternatively place in a heatproof bowl set over a pan of gentle simmering water. Cook, stirring until melted)

       Use an electric mixer, to beat,

-2x250g mascarpone cheese,

-200ml double cream.

-4tbsp icing sugar,

-1tsp vanilla bean paste.

Beat until the cream just holds its shape, stir through,

-slightly cooled egg mixture.

      Divide mixture into 3 portions.

Add 3tbsp of coffee to the first mixture so that it resembles a Caffè Latte.

Add the rest of the coffee to the second mixture so that it resembles an Americano.

Add white chocolate to the last mixture so that it resembles a Babychino.

Spoon the Caffè Latte mixture into the prepared tin. Spread evenly.

Freeze for around 2-3 hours until set.

Spoon on Babychino mixture. Freeze2-3 hours or until set.

Spoon the Americano mixture into the prepared tin.

Freeze 4 hours to overnight.

          Coffee Beans.

In a small saucepan, melt

-100g dark chocolate, with

-100ml double cream.

Cook, stirring until the chocolate has melted and the mixture is smooth.

Leave to set.

Once set.

Roll 1/2tsp of mixture, make an indent with a skewer.

Refrigerate until needed.

          To serve.

Invert the semifreddo on to a serving.

Top with chocolate coffee beans.

Chocolate Semifreddo with Poached Pear and Pistachios.

Chocolate Semifreddo with Poached Pear and Pistachios.

Equipment:

Large(2litre capacity)loaf tin lined with cling film.

          In large saucepan, put in,

-400ml water.

Bring it up to a gentle simmer.

         Use an electric mixer beat,

-3 eggs + 3 egg yolks, with

-180g caster sugar,

-1tsp vanilla bean paste.

Beat until light and frothy.

Transfer into a heatproof bowl.

Place on the pan of simmering water.

Use a balloon whisk to whisk the mixture over simmering water. Whisk continuously for 5 minutes. Take off the heat, leave aside and get on with the next bit.

          In a saucepan, put in,

-300g dark chocolate, broken into chunks, melt on low heat, with

-pinch of salt.

Leave to cool slightly.

In a small saucepan, put in,

-150g white chocolate, broken into chunks, melt on low heat. Leave aside.

       Use an electric mixer, to beat,

-2x250g mascarpone cheese,

-200ml double cream.

-2tbsp icing sugar,

-1tsp vanilla bean paste.

Beat until the cream just holds its shape, stir through,

-slightly cooled egg mixture.

Divide mixture into 3 portions.

Add 80g melted chocolate to one portion, stir well to combine , it should resemble milk chocolate.

Add the rest of the melted chocolate to the second portion, it should resemble dark chocolate.

Add white chocolate to the remaining portion.

Spoon the white chocolate mixture into the prepared tin. Spread evenly.

Freeze for around 2-3 hours until set.

Spoon on milk chocolate mixture. Freeze2-3 hours or until set.

Set the dark chocolate mixture over a pan of simmering water (it'll have set by now and is not spreadable). It only needs around 30 seconds to warm through and spreadable.

Spoon the dark chocolate mixture into the prepared tin.

Freeze 4 hours to overnight.

        For the poached pear.

320g firm pear, peeled, cored and cut into eighths.

In a large saucepan, put in,

-prepared pears, with

-300ml water,

-50g caster sugar,

-pinch of salt.

Bring to a simmer and cook, with the lid on, for 10 minutes. The pears should still be quite firm. Leave to cool in the poaching liquid for around 10-15 minutes. Drain.

        To Serve.

Invert the chocolate semifreddo on to a serving plate.

Arrange cooled pear pieces on top.

Sprinkle over 30g chopped pistachios.

Peach and Pistachio Semifreddo.

Peach and Pistachio Semifreddo.

 

Equipment:

Large loaf tin lined with cling film.

          In large saucepan, put in,

-400ml water.

Bring it up to a gentle simmer.

           Use an electric mixer beat,

-3 eggs + 3 egg yolks, with

-180g caster sugar,

-1tsp vanilla bean paste.

Beat until light and frothy.

Transfer into a heatproof bowl.

Place on the pan of simmering water.

Use a balloon whisk to whisk the mixture over simmering water. Whisk continuously for 5 minutes. Leave to cool slightly.

            In a frying pan put in,

-100g shelled pistachios.

Dry roast on low heat until lightly toasted.

Once cooled enough to handle, chop into rough crumbs. Leave to cool.

            Use an electric mixer, to beat,

-600ml double cream with,

-250g mascarpone cheese,

-2tbsp icing sugar,

-1tsp vanilla bean paste.

Beat until the cream just holds its shape.

Gently fold through,

-egg mixture,

-3/4 roasted pistachios.

Spoon into the prepared tin.

Freeze for at least 4 hours.

 

          To serve.

Arrange

-410g tinned peaches on top.

Sprinkle over reserved pistachios.

Cut into thick slices.

Apple Crumble Slice Ice Cream.

Apple Crumble Slice Ice Cream.

Equipment:

Deep ceramic dish.

No ice-cream churner necessary.

              Vanilla ice-cream.

In a large heatproof bowl, put in,

-6 egg yolks,

-180g caster sugar,

-vanilla bean paste,

-pinch of salt.

Whisk to combine. Leave aside.

In a large saucepan, put in

-400ml double cream,

-300ml full fat milk.

Bring to almost boiling on gentle heat.

Add

-1/2 cup of hot milk to 

-egg yolk mixture.

You need to be whisking all the time. Continue to add hot milk this way until at least 2 cups of milk have been used. This is to stop the egg mixture curdling. Then add the liquid, all at once.

Return the mixture to the saucepan, cook on low heat for 10 minutes or until the mixture has thickened.

Leave the custard to cool down in the sink filled with cold water.

Then transfer into the prepared dish. 

Freeze for 2 hours.

              Apple Filling.

In a large saucepan, put in,

-80g butter,

-1kg Bramley Apples, slice into 1cm thick,

-100g soft brown sugar.

Cook, stirring, for around 10-15 minutes or until the apples have softened and broken down. Leave to cool completely.

               Crumble.

In a saucepan, put in,

-150g plain flour,

-80g butter,

-80g soft brown sugar,

-25g desiccated coconut,

-25g rolled oats,

Cook, stirring, until the butter has melted.

Spread on a baking tray.

Bake in 180c fan forced oven for 20 minutes (after 10 minutes give the crumble mix a stir). Leave aside to cool completely.

             Cream Mixture.

In a large bowl, put in

-2x250g mascarpone, with

-200ml double cream.

-2tbsp icing sugar.

Whisk to combine, leave aside until needed.

         After 2 hours. 

Use an electric mixer to beat,

-ice cream to get rid of ice crystals, add

-cream mixture, beat to combine. Then stir through,

-cooled apple filling.

Spread 

-1/2 of the crumble mix evenly on the base of the ceramic dish.

Spoon

- ice cream mixture on top.

Top with

-reserved crumble.

Freeze overnight.

Crunchy Frozen Mousse.

Crunchy Frozen Mousse.

Makes 20

Great for play dates.

Use a food processor to pulse 200g digestive biscuits until rough crumbs form.

Tip into a large platter, leave aside.

In a small saucepan, put in,

-100g dark chocolate, broken into chunks,

-50ml milk,

-pinch of salt.

Cook,stirring, on low heat until the chocolate has melted. Leave to cool slightly and get on with the next bit.

Use an electric mixer, beat,

-250g mascarpone cheese, with,

-100ml double cream,

-50g caster sugar.

Beat until stiff peaks form. Stir through 

-chocolate mixture.

Mix well to combine.

Roll tablespoonfuls of the mousse and drop them into the biscuit crumbs.

Coat well.

Freeze.

Ready in an hour.

Mixed Berry Cheesecake Ice Cream.

Mixed Berry Cheesecake Ice Cream.

Equipment:

Deep ceramic dish lined with cling film.

No ice-cream churner necessary.

           Vanilla ice-cream.

In a large heatproof bowl, put in,

-6 egg yolks,

-180g caster sugar,

-vanilla bean paste,

-pinch of salt.

Whisk to combine. Leave aside.

In a large saucepan, put in

-400ml double cream,

-300ml full fat milk.

Bring to almost boiling on gentle heat.

Add

-1/2 cup of hot milk to 

-egg yolk mixture.

You need to be whisking all the time. Continue to add hot milk this way until at least 2 cups of milk have been used. This is to stop the egg mixture curdling. Then add the liquid, all at once.

Return the mixture to the saucepan, cook on low heat for 10 minutes or until the mixture has thickened.

Leave the custard to cool down in the sink filled with cold water. Then transfer into the prepared tin. Freeze for 2 hours.

                Mixed Berries.

In a saucepan, put in,

-400g frozen mixed berries, with

-1tbsp water,

-1tbsp caster sugar.

Cook on low heat until the fruit have softened. Leave to cool completely.

                Cream cheese mixture.

In a bowl, put in.

-2x250g mascarpone, with

-200ml double cream,

-100g caster sugar, 

Stir together. Refrigerate until needed.

              Biscuit crumbs.

In a food processor, put in,

-150g digestive biscuits, pulse to rough crumbs, leave aside until needed.

After 2 hours. Use an electric mixer to beat,

-ice cream to get rid of ice crystals, add

-cream cheese mixture, beat  to combine. Then stir through,

-1/2 of the biscuit crumbs,

-mixed berries.

Stir well to combine.

Spoon into the prepared tin.

Top with

-reserved biscuit crumbs.

Freeze overnight.

If using shop bough ice cream, take it out of the freezer to soften slightly before adding the cheesecake ingredients.

Chocolate and Vanilla Ice Cream.

Chocolate and Vanilla Ice Cream.

Equipment:

2 loaf tins lined with cling film.

No ice-cream churner necessary.

In a large heatproof bowl, put in,

-6 egg yolks,

-180g caster sugar,

-1tsp vanilla bean paste.

Whisk to combine. Leave aside.

In a large saucepan, put in

-400ml double cream,

-300ml full fat milk.

Bring to almost boiling on gentle heat.

Add

-1/2 cup of hot milk to 

-egg yolk mixture.

You need to be whisking all the time. Continue to add hot milk this way until at least 2 cups have been used. This is to stop the egg mixture curdling. Then add the liquid, all at once.

Divide the mixture into 2 equal portions

Add 200g dark chocolate to one portion, leave the other plain.

Return the mixture to 2 saucepans, cook, stirring, on low heat for 5-10 minutes or until the mixture coats the back of the spoon. Leave the custard pans to cool down in the sink filled with cold water. Then transfer into the prepared tins. Freeze for 2 hours.

After 2 hour. 

Use an electric mixer to beat the ice creams until all the ice crystals are gone.

Spoon into the tins. Freeze overnight

Quick Caramel sauce.

In a saucepan, put in,

-25g butter,

-2tbsp brown sugar,

-2tbsp golden syrup.

Cook on low heat until the sugar has melted.

To serve.

Spoon the ice creams on to a serving plate.

Drizzle over some caramel sauce.

Serve with fruit.

Lemon Meringue Ice Cream.

Lemon Meringue Ice Cream.

Equipment:

Deep ceramic dish lined with cling film.

No ice-cream churner necessary.

               Meringue.

Use an electric mixer, beat,

-6 egg whites, until soft peaks form, add,

-320g caster sugar,mixed with 1tsp cream of tartar, a tablespoon at a time.

Continue to beat the egg whites until all the sugar has been used.

Spoon into a 23x33cm baking tray, lined with baking paper.

Bake in 140c fan forced oven for around 1:45 hours or until the meringue is crispy. Leave to cool completely in the oven.

              Vanilla ice-cream.

In a large heatproof bowl, put in,

-6 egg yolks,

-180g caster sugar,

-vanilla bean paste,

-pinch of salt.

Whisk to combine. Leave aside.

In a large saucepan, put in

-400ml double cream,

-300ml full fat milk.

Bring to almost boiling on gentle heat.

Add

-1/2 cup of hot milk to 

-egg yolk mixture.

You need to be whisking all the time. Continue to add hot milk this way until at least 2 cups of milk have been used. This is to stop the egg mixture curdling. Then add the liquid, all at once.

Return the mixture to the saucepan, cook on low heat for 10 minutes or until the mixture has thickened.

Leave the custard to cool down in the sink filled with cold water. Then transfer into the prepared dish. Freeze for 2 hours.

In a heatproof bowl, put in,

-4 eggs, whisk well.

In a saucepan, put in,

-100g butter, with,

-juice of 4 lemons,

-zest of 4 lemons.

-200g caster sugar,

Cook, stirring, until the butter and sugar have melted and the mixture is almost at boiling point.

Then add,

-1/2 cup of hot syrup to 

-egg yolks.

You need to be whisking all the time. Continue to add hot syrup this way until at least 2 cups have been used. This is to stop the egg mixture curdling. Then add the liquid, all at once.

Pour the mixture into a saucepan, cook, stirring, until the sauce has thickened, around 10 minutes. Leave to cool.

             Cream Mixture.

In a bowl, put in,

-2x250g mascarpone, with

-200ml double cream.

Stir to combine. Refrigerate until needed.

After 2 hours. Use an electric mixer to beat,

-ice cream to get rid of ice crystals, add

-cream mixture, beat  to combine. Then stir through 

-1/2 of the meringue, broken into chunks.

-lemon curd.

Spoon into the prepared tin.

Top with

-reserved meringue crumbs.

Freeze overnight.