Tag Archives: ice cream

Pear & Stem Ginger Ice-Cream

Standard

J got it into his head that he wanted some pear ice-cream and while we were performing our standard “what’s-in-the-reduced-section-of-the-supermarket?” bargain hunt we came across not one but two bags of pears! So W got onto finding a recipe, which we have pretty much followed, but with the addition of 60g chopped dark chocolate to round off the recipe. For the original recipe, see here.

Ingredients

6 small pears, chopped
4 pieces stem ginger, chopped
3 tbsp stem ginger syrup
60 ml white wine
284 ml double cream
150 g sugar
3 egg yolks
splash of vanilla essence
60 g dark chocolate, roughly chopped

Method

Add your chopped pear, half the chopped stem ginger and stem ginger syrup to the white wine over a medium heat, stirring occasionally until you form a purée. (We cheated and used a hand-zhuzher after a while). Take off the heat and place somewhere to cool (the cooler the mixture going into the ice-cream maker, the better).

Separate your egg yolks and whisk together with the sugar in a jug/small bowl until completely mixed. Gently heat the cream in a separate saucepan and when warmed through take off the heat and add the yolk/sugar mix, stirring constantly until again fully mixed. Put back on a low heat, stirring as the mix thickens into a lovely yellow-y rich creamy custard (approx. 5-10 minutes).

Take off the heat, combine with the pear purée, remaining stem ginger chunks and vanilla essence. Put the mixture into your ice-cream maker for 20-30 minutes (OR put in the freezer, churning by hand every 20 minutes or so to prevent ice crystal formation to ensure a smoooooth ice-cream). Once done in the ice-cream maker, stir in the chopped chocolate and transfer to an appropriate receptacle and stick in the freezer. Lick the bowl. Nom.

Notes

We found that before it went in the ice-cream maker the pear taste was quite subtle (hence the addition of the chocolate). However freezing ap-pear-ed to bring out the pear flavour nicely so don’t worry too much if, on first pre-frozen tasting, it’s not too pear-y. J really wanted to add more ginger (in the form of root ginger) but was shot down by W. (*whinge*). Still, it’s a dang tasty ice-cream, really nice and fluffy and infinitely more-ish.

For reasons unbeknownst to us, our mixture practically doubled in size in the ice-cream churner so just bear that in mind if your mixture almost fills your machine – keep an eye out for overflow! You wouldn’t want to lose any of this beauty!

J&W

Advertisements

Ginger & Lemon Ice-Cream/Fro-Yo Mashup

Standard

It’s got cream in it. It’s got yoghurt in it. It’s icy AND frozen (well…I suppose those are one and the same). So which is it – a bona fide Ice-Cream, an authentic Frozen Yoghurt…or some crazy hybrid combo? Who knows but more importantly who cares? Words go out the window when treats this quick taste this good. Not too unhealthy either. Boom.

Makes ½ litre

Ingredients

200ml single/double cream
200ml natural yoghurt
6 pieces of stem ginger, chopped
3 tbsp stem ginger syrup from the jar
pinch of salt
zest of 1 large lemon

Method

Whisk up the cream until it thickens – I used an electric whisk to save my paltry arms. Add the yoghurt, salt and syrup and continue to whisk. It doesn’t need to get too thick – I thought my mixture would be way too runny but half an hour in the magic ice-cream machine really thickened it up nicely. Chop your ginger into 0.5cm cubes and fold in with the grated zest of 1 lemon. Or go mental and add the zest of 2 lemons. Throw in the ice-cream maker and follow the instructions for your particular machine.

Mine came out almost ready to eat so this is a great one to make if you need to rustle up a frozen dessert pronto. Again I have failed to take a picture*, but hey ho. One of these days we’re going to go back to cooking real food but for now we’re surviving on ice-cream and ice-cream alone.

J

*I HAVE NOW TAKEN A PICTURE! See:

garnished with coriander. lovely jubbly.

Blackcurrant & Lime Ice-Cream

Standard

Prepare to be hit by a whirlwind of devilishly wonderful frozen cream-based goods now that we have our new toy! Well I say our new toy, it’s actually W’s but I have stolen it for the weekend *evil cackle*.

Makes 1 litre.

Ingredients

500g blackcurrants
150g sugar
150ml single cream
180ml milk
3 egg yolks
zest and juice of 1 or 2 limes*
zest of ½ a lemon

*I used 1 but next time I would definitely go for 2!

Method

Identical** to Raspberry & Dark Chocolate ice-cream recipe here. But with blackcurrants and limes, obviously. And the following alterations:

– no need to push the purée through a sieve
– heat and stir for slightly longer as using single instead of double cream

**so I’m being a bit loose with the definition of identical but really there was no point writing it out all again was there?

This is damn tasty and not too unhealthy, as far as ice-cream goes. Sorry for the current lack of picture, I will rectify that tomorrow (if it’s not all been scoffed by then…!)

So what’s next on the frozen cream-based loveliness list? I’m thinking Lemon & Ginger…any other suggestions?

J

Raspberry & Dark Chocolate Italian Ice-Cream

Standard

I’ve been playing with my new toy: an ice cream maker. Inspired by the Italian ice cream we ate in Sardinia, J suggested this flavour. If you don’t have an ice cream maker, you can still make delicious ice cream. I recommend making it first thing in the morning as you will be able to stir it every hour or so, for at least 4 hours.

Makes 1 litre.

Ingredients

500g raspberries
150g sugar
150ml double cream
200ml milk
3 egg yolks
zest of 1 lemon
100g dark chocolate chips

Method

Puree the raspberries in a blender with around 20g of the sugar. Push the puree through a sieve to remove the seeds. Zest the lemon into the puree and set aside in the fridge to keep it cold. Gently whisk the egg yolks with the remainder of the sugar to make a creamy mixture. Gently warm the milk and cream in a pan, whilst stirring constantly with a wooden spoon. When warmed through, pour the egg mixture into the warmed cream and milk. Keep on a low heat and stirring for around a minute until it begins to thicken. Add to the raspberry puree and mix together gently with a whisk. By this point the mixture will be quite warm, so it’s a good idea to chill it in the fridge for 30 minutes or so if you have time, before adding to the ice cream maker/the freezer.

Ice cream maker? Add to the ice cream maker and follow the instructions on the machine. I put mine on for 30 minutes and it was perfect. Add the chocolate chips and mix in evenly. Pour into a 1l tub and freeze for a couple of hours before serving.

No ice cream maker? Pour the chilled raspberry cream into a 1l tub and pop in the freezer. After 30 minutes, take it out, mash up the icy bits around the edge and stir thoroughly. Repeat again, every 30 mins for 2 hours. When the ice cream begins to thicken, add the chocolate chips and mix thoroughly. The idea of adding them at this stage, is that the ice cream is thick enough to hold the chocolate chips evenly throughout the mixture, and not just sink to the bottom if the ice cream is too thin. Keep mixing every hour or so until the ice cream is firm. This usually takes about 4-6 hours, but really depends on the size of the tub, the freezer & the mixture itself so use your judgement!

Serve when firm, with a slice of warm, gooey brownie and some fresh raspberries. If you’re keeping it for another day, remember to take it out of the freezer 15 minutes before serving to soften up a bit. Enjoy!

W