Recipes To Satisfy Your Hunger.
Photo by Julie O’Malley Chocolate Icecream 450ml thickened cream 150g Nestle Plaistowe Couverture Deluxe Chocolate or one with min 60% cocoa, roughly chopped 1 tsp vanilla extract 2 egg yolks 75g caster sugar Place the cream and chocolate into bowl over simmering water. Cook over a low heat, stirring occasionally until mixture is smooth. Attach wire …
Orange Sherbet (Icecream Maker) 1 Tablespoon orange zest 1 cup white sugar 2 cups fresh orange juice 2 Tablespoons lemon juice 1 teaspoon vanilla extract 2/3 cup cream 1. In a blender, mix the orange zest, sugar, orange juice and lemon juice. 2. Strain into a medium sized bowl which has a pouring spout. 3. …
Lemon Curd Ice Cream 1/3 cup (75g) caster sugar 3 egg yolks 600ml thickened cream 1/4 teaspoon vanilla extract 300g good-quality lemon curd (see note) Limoncello liqueur (optional), to serve 1. Stir sugar in a small pan with 150ml water over low heat until dissolved. Increase heat to medium and simmer for 3 minutes. 2. …
Basic Vanilla Ice-Cream 4 egg yolks 125g caster sugar 2 tsp vanilla extract 200ml milk 200ml cream # Beat egg yolks, sugar and vanilla until light and fluffy. # Stir through milk and cream. # Pour into ice-cream maker and churn until ready. Variations: Berry: Add blended frozen berries while ice-cream is churning. Lemon: Stir …
Choc Mint Ice-Cream Makes 1 Litre 9 egg yolks 3/4 cup caster sugar 1 1/2 cups milk 450ml cream 2 teaspoons vanilla essence (or vanilla bean paste) Few drops green food colouring 200g packet choc mint slice biscuits, chopped 1. Place a large metal container in the freezer to chill. Using a balloon whisk, whisk …
Milk Blocks 1/2 cup full fat cream 2 1/2 cups full cream milk 1/2 cup sugar vanilla essence to taste Beat all ingredients together until sugar is dissolved add vanilla to taste, then pour into ice cube trays and freeze.
Peach Sorbet 1 kg ripe peaches 1/2 granulated sugar Pinch of salt 1/4 cup water 1 Tablespoon lemon juice 1 Tablespoon peach liqueur (see note) # Peel, pit and coarsely chop the peaches. # Place peaches, sugar and salt in a food processor and pulse until combined. # With the machine running, pour water, lemon …
Photo by Julie O’Malley Peanut Butter Ice-Cream Pie Serves 10 250g packet chocolate chip cookies (see note) 2 Tablespoons unsalted peanuts 50g butter, melted 1 litre chocolate ice-cream, softened 2/3 cup crunchy peanut butter (Chocolate fudge sauce) 200g dark chocolate, chopped 1/2 cup pure cream 20g butter 1. Preheat oven to 180°C/160°C fan-forced. Process biscuits …
Photo by Julie O’Malley Pear-Caramel Ice Cream 3 medium sized ripe pears, peeled and cored 180g sugar 500ml heavy cream 1/8 tsp coarse salt A few drops freshly squeezed lemon juice 1. Spread the sugar in a large non reactive heavy bottomed saucepan. Cook the sugar over med heat watching it carefully. When it begins …
Maple and Walnut Ice Cream Serves 6 450ml double cream 142ml single cream 25g soft brown sugar 6 Tablespoons maple syrup 4 Tablespoons dark rum 75g walnut pieces, chopped Place the creams, sugar, syrup and rum in a bowl and whip until it holds its shape. Fold in the nuts. Turn into a rigid freezerproof …
Rum and Raisin Ice Cream Serves 8 75g seedless raisins 4 Tablespoons dark rum 3 egg yolks 125g soft brown sugar 284ml single cream 284ml double cream, whipped 1. Place the raisins and rum in a bowl and leave to soak. 2. Place the egg yolks and sugar in a heatproof bowl and whisk, using …
Ginger Ice Cream Serves 4 to 6 120ml water 75g granulated sugar 3 egg yolks 284ml double cream 75g preserved stem ginger, finely chopped 1. Place the water and sugar in a pan and heat gently, stirring until dissolved. Increase the heat and boil steadily until the syrup reaches a temperature of 110°C (225°F); at …
Pina Colada Ice Serves 8 to 10 1 large pineapple 25g creamed coconut, chopped 2 Tablespoons boiling water 2 egg whites 125g caster sugar 6 Tablespoons white rum 284ml whipping cream, whipped 1. Cut the pineapple in half lengthways. Scrape out the flesh and juice into a bowl, discarding the hard core. Chill the shells …
Truffle and Coffee Ripple Truffle Mixture: 125g (4 oz) plain chocolate, chopped 2 Tablespoons single cream 2 Tablespoons rum Coffee Ice Cream: 2 Tablespoons instant coffee powder 2 Tablespoons boiling water 2 egg whites 125g (4 oz) caster sugar 284ml (1/2 pint) double cream 1. Put the truffle ingredients in a heatproof bowl over a …
Apple and Blackcurrant Ice Cream 250g (8 oz) cooking apples, peeled, cored and sliced 250g (8 oz) blackcurrants 2 Tablespoons granulated sugar 4 Tablespoons water 4 eggs, separated 125g (4 oz) caster sugar 284 ml (1/2 pint) double cream, whipped frosted currant leaves to decorate (see below) 1. Place the apples in a large pan …
Gooseberry Ice Cream 500g (1 lb) gooseberries 125g (4 oz) caster sugar 2 Tablespoons water 3 egg whites 75g (3 oz) icing sugar, sifted few drops of green food colouring 142 ml (5 f1 oz) double cream, whipped frosted mint leaves (see below) to decorate 1. Place the gooseberries in a pan with the sugar …
Mango Ice Cream 2 ripe mangoes 284ml (1/2 pint) single cream 125g (4 oz) icing sugar, sifted juice of 2 limes or small lemons # Cut the mangoes in half lengthways, scrape out the flesh and discard the stones. Place the flesh in an electric blender or food processor with the remaining ingredients and work …
Chocolate-Flecked Frozen Christmas Pudding Serves 12 1/2 cup sultanas 1/2 cup currants 1/2 cup chopped raisins 1/4 cup finely chopped dessert figs 1/4 cup brandy 1 piece glace apricot, chopped 1 piece glace pineapple, chopped 1 piece glace pear, chopped 1 piece glace peach, chopped 1/2 cup glace cherries, chopped (optional) 1 litre good-quality vanilla …
Iced Christmas Pudding 1/2 cup each sultanas, currants and chopped raisins 1/4 cup each chopped glace cherries, glace pineapple and mixed peel 1/4 cup brandy 1L softened vanilla ice-cream 1/2 cup cream 1/2 cup toasted, flaked almonds 1/4 cup chocolate bits Strawberry sauce and strawberries to decorate (optional) 1. Mix nuts with brandy. Cover with …
Pistachio Ice-Cream 375ml full cream milk 125ml single cream Seeds from 8 green cardamom pods, cracked 1/2 vanilla bean 4 egg yolks 100g castor sugar 150g roasted and shelled fresh pistachios 100g dark palm sugar 1. In a saucepan bring to a boil the milk, cream, cardamom seeds and vanilla beans and remove from the …
Strawberry Ice-Cream 1 cup (250ml) milk 1 cup (250ml) thickened cream 4 egg yolks 1/2 cup (110g) caster sugar 500g strawberries, hulled 1/4 cup (55g) caster sugar, extra 1.Combine milk and cream in a saucepan. Bring the mixture to simmering point over low heat. 2.Whisk egg yolks and sugar together for 3-4 minutes, until light …
Coffee Ice Cream 375ml (1 1/2 cups) whole milk 150g sugar 125g whole coffee beans Pinch sea salt 375ml heavy cream 5 large egg yolks 1/4 tsp vanilla extract 1/4 tsp finely ground coffee beans # Warm the milk, sugar, whole coffee beans, salt and 125ml of the cream in a medium saucepan. Once the …
Photo by Julie O’Malley Strawberry Sorbet 450g fresh strawberries, rinsed and hulled 150g sugar 1 tsp kirsch (optional) 1 tsp freshly squeezed lemon juice Pinch salt # Slice the strawberries and toss them in a medium bowl with the sugar and kirsch if using. Stir until the sugar begins to dissolve. Cover and let stand …
Simple Ice Cream Cake 3 Litres vanilla ice cream 200g glace cherries 160g pistachios, roughly chopped 125g strawberries, hulled and roughly chopped 150g frozen raspberries, partially thawed 1/4 cup icing sugar 1 bottle Ice Magic for decoration Extra strawberries and icing sugar for decoration 1. Lightly grease and line a 10-cup capacity glass bowl with …
Frozen Berry Yoghurt Serves 6 250 g (9 oz) fresh or frozen mixed berries 3 x 200 g (7 oz) tubs low fat vanilla yoghurt 2 egg whites 2 tablespoons pure floral honey 1. Place the berries and yoghurt in a food processor and blend until smooth. Transfer to a medium-sized bowl and set aside. …
Ice-Cream 1 x 400g can condensed milk 1 tsp vanilla essence 3 eggs separated 300ml cream Beat the condensed milk, egg yolks and vanilla essence for 3 minutes. Whip the cream until thick; and whisk the egg whites until very stiff. Fold all three mixes together then pour into a chilled container and freeze. Makes …
Soft-Freeze Berry Ice Cream Serves: 4 3 cups frozen “free flow” berries – raspberries, strawberries, blackberries or a mixture 3/4 cup icing sugar (or a little more or less depending on the sweetness of the berries) 1 cup well chilled yoghurt (plain or fruit flavoured) or a cup of cream or milk Place the still …
Passionfruit Semifreddo 3/4 cup passionfruit pulp (approx 8 passionfruit) 1 tablespoon CSR SMART 3 eggs 2 egg yolks extra 1/3 cup CSR SMART, extra 1 1/2 cups light cream 1 punnet strawberries, for garnish 3 passionfruit, extra for garnish 1. Combine passionfruit and CSR SMART in a saucepan over medium heat. Stir over heat for …
Passionfruit Ice Cream Serves 6 8-10 passionfruit 185g caster sugar 100ml water 3 large eggs Pinch of salt 300ml cream Halve passionfruit and spoon out pulp. Push pulp through a small sieve to remove seeds. Place sugar and water in a small saucepan and bring to the boil, stirring to dissolve sugar. Boil steadily for …
Frozen Mango Bars 1 1/4 cups sugar 1 1/4 cups water 3 x 425g cans sliced mangos drained (or fresh) 1 Tbsp lemon juice 1 x 300ml thickened cream 1. Combine the sugar and water in a saucepan. Stir over low heat until the sugar is dissolved. 2. Bring to the boil and boil for …
Strawberry Ice Cream 3 egg yolks 1/2 cup sugar 450ml cream 1/2 tsp lemon or lime juice 1 punnet hulled strawberries Blend strawberries into smooth sauce. Beat egg yolks and sugar. Bring cream almost to boil and add to egg mixture stirring constantly over a low heat, Do Not Boil. When mixture thickens, add strawberry …
Mascarpone Ice-Cream 500ml milk 6 egg yolk 250g caster sugar 2 vanilla pods 500g mascarpone 1. Custard: Place the milk in a sauce pan. Cut through the centre of the vanilla pods and spoon the seeds into the milk and place the pods in the milk. Place the milk over a low heat and slowly …
Fruit Salad Ice-Cream Sticks Makes about 16 1 x 375m can evaporated milk 1 cup caster sugar juice of 1 orange juice of 1 lemon 2 bananas, mashed pulp of 4 passionfruit 1 1/2 cups frozen raspberries, thawed 1. Place the can of evaporated milk in the freezer for 1-2 hours. Place chilled milk in …
Banana and Passionfruit Ice Cream 1 chilled can carnation evaporated milk (freeze up to 3 hour) 1/2 cup sugar 1 teaspoon vanilla essence 2 bananas, mashed 2 passionfruit Beat first 3 ingredients together until very stiff. Add fruit. Put into 2 litre container and freeze.
Peppermint Ice Cream 1 chilled can Carnation Evaporated Milk (freeze for up to 3 hours) 1/2 cup Sugar 1 drop Peppermint Essence Green food colouring (use as many drops as needed to get the required colour) Choc Chips Beat the first 4 ingredients together until very stiff. Add Choc Chips. Place in chilled 2 litre …
Chocolate Ice-Cream 1 1/4 cups cream 2 Tablespoons milk 1/3 cup icing sugar, sifted 1/2 teaspoon vanilla 2 Tablespoons cocoa 3 Tablespoons boiling water Put the cream and milk in a bowl and whisk until just stiff. Stir in the icing sugar and vanilla. Pour the mixture into a tray and freeze for 30 minutes …
Custard Ice-Cream 2 cups vanilla custard 300ml double cream 395g condensed milk 2 Tbsp vanilla extract Chocolate Sauce: 125g milk chocolate 1 cup thickened cream 1 cup caster sugar Mix together custard, cream, condensed milk and vanilla. Freeze in an airtight container overnight or until firm. Transfer into a food processor and, without allowing ice-cream …
Fried Ice Cream scoops of ice-cream 4 eggs 225g plain flour 100g dry breadcrumbs 90g desiccated coconut 50g shredded coconut 2 passionfruit 2 litre oil Caramel Sauce: 1/2 cup water 110g sugar 125ml cream 1. Scoop out ice-cream into balls the size of a golf ball. Dip in flour, then beaten egg, then roll in …
Chocolate Pudding Bar 250g packet malt biscuits 3 x 80g Crunchie bars, refrigerated 395g can sweetened condensed milk 600ml thickened cream drinking chocolate, to serve (optional) 1. Line a 3cm deep, 26cm x 16cm (base) lamington pan with non-stick baking paper. Layer malt biscuits over base of pan, cutting to fit if necessary, so base …
Berry Yoghurt Pops Serves: 6 Points per Serve: 1/2 1 eggwhite (from 50g egg) 1 tbsp caster sugar 1 x 200g tub Nestle diet Strawberry yoghurt 1 x 200g tub Nestle diet Vanilla flavoured yoghurt 1/2 cup fresh or frozen raspberries 1. Use an electric beater with a whisk attachment to whisk the eggwhite in …
Yoghurt Ices 2 tablespoons water 1 teaspoon gelatine 1/4 – 1/2 cup Easiyo Fruit Squirt Topping 2 cups yoghurt 1. Place the water in a saucepan and sprinkle the gelatine over. Allow to stand for a few minutes while the gelatine swells. Gently heat, stirring occasionally, until the gelatine is completely dissolved. Set aside to …
Fruit and Nut Ice-Cream Cake Serves 8 375g Sunbeam Mixed Dried Fruit 3/4 cup hot strong coffee 400g packet chocolate sponge roll 2 litres good-quality vanilla ice-cream 3/4 cup roasted hazelnuts, roughly chopped drinking chocolate, to serve 1. Heat coffee and fruit in a saucepan over medium-low heat, stirring, for 10 minutes or until warm. …
Ice Cream 4 eggs, separated 3/4 cup icing mixture, sifted 300ml thickened cream 1. Whisk the cream until it forms soft peaks; whisk the egg yolks until well blended mix through the cream set aside in the freezer in a container. 2. Whisk the egg whites until stiff then whisk in the icing sugar a …
Rum Raisin Ice-Cream 3/4 cup raisins 1/2 cup rum 1 cup milk 1/2 cup sugar 2 eggs 2 cups cream 1. Pour Rum over raisins, cover, let stand overnight. 2. Warm the milk in a small pan. 3. Whisk the eggs with the sugar in a separate bowl. 4. Slowly add warm milk to mixture …
Mango Parfait 6 egg yolks 200 grams castor sugar 250ml milk 200ml mango puree 10ml vanilla essence 350ml whipped cream 1. In a suitable sized bowl, beat the egg yolks and sugar together until the mix is smooth and creamy. 2. Heat the milk in a sauce pan until it just reaches boiling point, then …
Christmas Cassata Serves: approx 20 Chocolate Coffee Sauce: 400g can sweetened condensed milk 30g butter 1 Tbsp golden syrup 150g cooking chocolate, broken into squares 2 Tbsp coffee dissolved in 1/4 cup hot water Cassata: 80g each of glace apricots, glace pineapple, red and green glace cherries, chopped 2 Tbsp raisins 2 Tbsp brandy 1 …
Eggnog Ice-Cream 6 eggs, separated 10 tablespoons sugar pinch of salt 1/4 cup brandy 1/4 cup rum 2 tablespoons dry sherry 1 cup milk 2 cup heavy cream 1/4 teaspoon nutmeg, freshly grated Cook the egg yolks, sugar, salt, brandy, rum and sherry in a double boiler until very light and thickened. Remove from heat, …
Boozy Fruit Ice Cream Pudding 750ml double cream 30g caster sugar 400-425 carton of ready made custard 250g of boozy fruits (recipe below) chopped 2 x 600ml pudding basins lined with cling-wrap. Whisk the cream with the sugar until it forms soft peaks. Stir in custard and boozy fruits. Divide the mixture between the two …
Coffee Rum and Raisin Ice Cream 75g raisins 1/4 cup dark rum (or port) 300ml double cream 300ml single cream 2 small handfuls (50g) coffee beans (or 2 tbsp ground coffee) 1 vanilla bean 6 egg yolks 150g caster sugar 2 tsp custard powder Cover raisins with rum and set aside for 3 hours or …
Passionfruit Swirl Ice-Cream Serves 4 to 6 6 egg yolks 1/2 cup caster sugar 1 1/2 tablespoons custard powder 2 cups milk 1 teaspoon vanilla essence 300ml thickened cream, whipped Passionfruit Swirl: 1/2 cup passionfruit pulp 1/2 cup caster sugar Combine egg yolks, sugar and custard powder in pan, gradually stir in milk. Stir over …
Banana Ice-Cream Serves 6 to 8 3 cups milk 1 piece vanilla bean 1/2 cup sugar 3 egg yolks, beaten 1 cup cream 1/2 cup sweet sherry 2 large ripe bananas, mashed and sieved 1/3 cup ground almonds Place the milk and vanilla bean together in a small pan and bring to scalding point. In …
Banana Sorbet 1 cup white sugar 1 cup water 1 cup mashed banana # In a small saucepan, stir together sugar and water. Bring to a boil, then remove from heat and allow to cool. # When the sugar syrup is cool, stir in bananas. Pour into a freezer – safe baking dish. Freeze for …
Chocolate Cherry Ice Cream Slice 2 x 200g packets malt biscuits 600ml carton thickened cream 395g can sweetened condensed milk 3 x 85g Cherry Ripe chocolate bars, chopped 1. Line a 20cm x 30cm lamington pan with baking paper or plastic wrap. 2. Arrange a layer of biscuits on base of pan. 3. Beat cream …
Frozen Christmas Pudding 1/2 cup sultanas 1/2 cup chopped raisins 1/4 cup brandy 600 ml cream 200 g sweetened condensed milk 150 g (6 rows) Cadbury Dark Cooking Chocolate, melted 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon mixed spice 100 g mixed glace cherries, chopped 50 g flaked almonds, toasted 1. Soak the sultanas …
White Ice-Cream Christmas Cake 1 Tub Peters Extra Creamy Ice Cream 1 Peppermint Crisp 1 Crunchie 1 Cherry Ripe 1. Grate Chocolate Bars. 2. Mix through tub of Ice cream. 3. Place all of the above in freezer proof bowl. 4. Put in freezer until ready to serve. 5. Serve in slices like a cake. …
Apple Gelato Serves 4 1 cup cream 1 cup milk 4 egg yolks 125g caster sugar 2 tablespoons lemon juice 3 Granny Smith apples, cored and grated (skin on) 1. Place the cream and milk in a saucepan and heat until just below boiling point. 2. In a mixing bowl, beat together the egg yolks …
Gelato 1/2 cup lemon juice 1/2 cup castor sugar 1/2 cup water 1 egg white (beat until firm) 1. Place sugar and water in a small pan. Stir over a low heat until sugar is dissolved. Bring to boil. Reduce heat, simmer uncovered 10 minutes. Allow to cool. 2. Stir the strained lemon juice into …
Orange Rum Sherbet 2 teaspoons gelatine 3/4 cup water 3/4 cup sugar 1 cup orange juice 1 1/2 tablespoons lime juice 1/2 cup light rum 1 tablespoon grated orange rind few grains salt 1. Soften the gelatine in one-quarter cup of hot water. Cool. 2. Combine the remaining water and the sugar and boil one …
Raspberry Sorbet 2 1/2 cups fresh raspberries 2/3 cup water 5 tablespoons sugar, or to taste juice of one lemon 1. Look over the raspberries and cull out any overripe. Do not wash. Puree raspberries in blender. 2. Place water and sugar in a saucepan and boil until it becomes syrupy. Remove from heat and …
Strawberry Sherbet 4 cups strawberries, hulled and washed 2 cups castor sugar 3 cups natural yoghurt 1. Slice strawberries, place into bowl of electric mixer or blender, add sugar. Beat at medium speed until berries are crushed and sugar has dissolved. 2. Blend in the yoghurt. 3. Chill, process/beat mixture and freeze. Serves 6-8.
Strawberry Sorbet 3 cups strawberries, hulled and washed 1 cup water 1/2 cup castor sugar 2 tablespoons lemon juice 2 tablespoons Grand Marnier or Cointreau 2 egg whites 1/4 cup granulated sugar 1. Place water, sugar, lemon juice and Grand Marnier into electric blender. Add strawberries and blend on medium speed for 2 minutes. 2. …
Deep Fried Ice-Cream with Chocolate Sauce 4 very large scoops vanilla ice-cream 4 eggs 2 cups panko plain flour 200g dark chocolate, finely chopped 250ml cream Put scoops of vanilla ice-cream on a tray and freeze until very hard. Break eggs into a medium mixing bowl and whisk with a fork to combine. Pour panko …
Banana Yoghurt Pops Age: 6 months + 2 bananas 2 oz plain yoghurt 1/4 cup milk (soy, rice, breast milk, whole milk) Mash the bananas, mix with yoghurt, then add milk. Pour into moulds and freeze.