Given that eggnog has always tasted like rum-laced melted ice cream to me, I’m surprised it took me so long to hit on the idea of eggnog ice cream.
I made a batch a couple of days before Christmas as an alternative dessert for people who don’t like Christmas pudding.
It turns out I don’t know those kind of people… My guests like their Christmas pudding topped with both brandy butter and a goodly scoop of eggnog ice cream.
The pudding and ice cream combo is such a winner, that I think we’ll forgo the brandy butter altogether next year.
I’ve had a large tin of mango pulp taking up precious space in the pantry cupboard for ages now. It’s been so long, I can no longer remember my reason for purchasing it. I’m thinking maybe cocktails…?
The other day, it occurred to me that it would lend itself nicely to making mango ice cream. To my surprise, none of the recipes I found used tinned mango, so I decided to go it alone.
I kept things simple – just mango pulp, double cream, lime juice, salt and Malibu liqueur (another thing that’s been taking up valuable shelf space for the last ten years.)
Peaches and basil both say “summer” to me – and in this peach-basil sorbet they can say it together…
I made this sorbet with those little flat white peaches that have been appearing in the shops the last few years. The lovely rosy colour was a pleasant surprise – the result of leaving the skins on the peaches when I puréed them. Continue reading
Move over lemon ice cream… there’s a new kid in town.
I made this chocolate-raspberry ice cream for the first time other day. It certainly won’t be the last – all four of us were completely wowed by it.
The recipe couldn’t have been easier. Four basic ingredients – cream, chocolate, sugar, raspberries. And being a Philadelphia-style ice cream, there was no messing about with egg yolks and custard. Continue reading
Rhubarb crumble ice cream is an inspired idea – tart rhubarb, silky sweet cream, nuggets of cakey crumble. It’s not the most visually seductive of ice creams, at least when made with the chunky green stalks of rhubarb from my garden patch. None of that delicate pink forced rhubarb for us.
Frozen banana “ice cream” is a little bit of culinary magic – just sixty seconds in a food processor to transform frozen slices of banana into a smooth, silky dessert.
I first discovered it in David Cohlmeyer’s The Vegetarian Chef in my student days, and have been happily whipping up batches of the stuff ever since. Continue reading
This is my go-to vanilla ice cream, and after lemon ice cream it’s the one we’re most likely to have in the freezer. I’ve made more complicated vanilla ice creams involving egg yolks and custard, ice baths and sieves, which produced delicious results. But in terms of time and effort needed to turn out a great vanilla ice cream, this recipe is hard to beat. Continue reading