WHAT IS IT?
This is a recipe for a cold sorbet. It is very easy to make and there are not many ingredients, it is one of Sent from my iPhone
KIWI, GINGER AND LIME SORBET
6 kiwi fruit
2 tbsp sugar
1 tsp ground ginger
1 ball of stem ginger in syrup
WHAT TO DO
Peel and roughly chop the kiwi fruits but save 8 thin slices for decoration. Finely zest the lime and juice it, discard the flesh of the lime. Finely chop up the ball of stem ginger.
Put the kiwi fruit, sugar, lime juice and zest and the ground and stem ginger into a food processor and pour in 300 ml of chilled water. Blend this until the mixture is smooth.
Pour the mixture into a shallow container that you can use in the freezer, put a cover on the top and freeze it until it is set. That takes about 5 hours.
Put the frozen sorbet back into the food processor and blend again until it is smooth again. Divide the mixture between 4 attractive glass dishes and put 2 slices of kiwi fruit on each for decoration.
I hope you like this, I think it is very delicious and I have made it alot over this summer because of it being so hot weather. My children like this also and I think that is a surprise because when I first made this sorbet I thought it would be the adults only who would like to eat it but that is not true.
5 Dooyoo Stars.
My fiancé loves ice cream, he has to have it with everything, it doesn't matter what the desert is he has to have a large scoop of ice cream to go with it, I have always liked the idea of making it myself for him but have always thought it involved an ice cream maker which at the moment we really cannot afford with paying out for the wedding, there is also the factor of whether it would be worth the money. However my mum recently showed me a recipe which she used to make homemade ice cream with no actual ice cream maker involved and all of the ingredients are everyday items, nothing fancy that you have never heard of, and I have to say the end result is delicious, I like ice cream but can take it or leave it but this was so nice I could just sit and eat a bowl of it on its own.
1 Tablespoon of Vanilla Extract ( I used 2 but that was personal preference)
300g Carton of ready-made custard (I use Tesco own make)
4 Tablespoons of Golden Syrup
500ml of Double Cream (this needs to be lightly whipped but not too much)
Firstly in a mixing bowl you mix together the vanilla extract, the custard and the 4 tbsp of golden syrup, once mixed together you then add the 500ml of lightly whipped double cream and whisk all together. Once all the ingredients are fully mixed you place the mixture into a largish container, I would say so that the ice cream mix is about 2 - 3cm deep, and then freeze for 40 - 45 minutes, this depth of mixture will freeze quicker compared to if you have the mixture deeper. after 40-45 minutes remove from the freezer and gently whisk or beat with a folk and then return to the freezer for another 40 - 45 minutes. After a second 40 - 45 minutes in the freezer you again remove it and again beat or whisk lightly with a folk. Once done you then return it to the freezer for a third time and then leave until you are ready to use it.
As the recipe is you end up with a vanilla flavoured ice cream however you can add flavourings to the ice cream such as mint, fruits or fruit flavourings and chocolate there really is not limit as to what you can add to it to make it a bit different. Should you wish to add further ingredients like chocolate or fruit pieces you add them after the second lot of 45minutes of freezing just before you return the mixture to the freezer for the final time. SO far I have only had the vanilla flavour ice cream but will be trying other flavours in the future.
This ice cream is perfect for the whole family, it makes a great accompaniment to any desert or is ideal on its own, you could even use it in ice cream cones or as part of a home made ice cream factory allowing children to add their own toppings such as sweets and chocolate and different flavoured sauces.
This recopies is so simple and easy to do that it would be perfect for getting the children involved, there is no cooking or cutting up of ingredients so it is something they could do the majority of, obviously they would need a bit of help with the opening of packets and it is best to supervise children at all times in the kitchen, but this is something that they could do quite easily.
I was extremely impressed with my homemade ice cream, I wondered whether you would be able to taste the vanilla flavouring in it and whether it would be very creamy, when I first tasted it I could instantly taste the vanilla flavouring and it had a lovely creamy texture and taste too, its not sickly sweet. The ice cream had frozen perfectly and was of just the right consistency, this was another of my concerns as to whether it would freeze properly but it did, I think it seemed a little harder than shop brought ice cream but not so hard that you couldn't scoop it out. If for whatever reason your ice cream is a a bit too solid you can add a little extra golden syrup to the recipe.
Overall I was extremely impressed with this easy ice cream recipe, there's no needs to buy an expensive ice cream maker and no complicated fancy ingredients are needed, it makes a perfect vanilla ice cream or an ideal base for various other flavours of ice cream depending on your preferences, I would recommend anyone try this as it is suitable for the whole family.
This I believe is just like Hagan Das!! If you don't believe me try it!
It's not a healthy option ice cream I have to add! it's very rich but very scrummy!
397g condensed milk
300ml double cream
*here I use anything I fancy - a bit of guess work on quantity!
So if I'd like mint, I'd add peppermint flavour - probably a couple of drops.
If I'd like raspberry, I'd blend a small punet of raspberry's in a blender until smooth and depending if you mind the pips or not strain them off.
If I'd like chocolate, I'd use cocoa powder with a small amount of boiled water to make it liquid first.
The list is endless think of your favourite ice cream and try that!
Whisk the cream up until it keeps it shape - not too much so that it goes really really thick.
Add the condensed milk and flavouring and fold in together - don't whisk it!
Then pour into a margarine container usually I use the 500g spread tub size and place in the freezer. I leave it overnight usually before trying it.
When you want to eat it take out of the freezer and give it about 20min to 30mins to soften up - you can still put it back in the freezer after if you haven't eaten it already!!
It is a fairly expensive ice cream when you add up the ingredients for the size you get but you know it has no additives in it and it's a special treat just like Hagan Das!
Hope you enjoy it.
Lime Cheesecake Ice cream
This is fantastic - make double the amount, or even more... Wonderfully refreshing in summer or as an accompaniment to something chocolatey.
It's very easy to make but you do have to make the lime curd first (unless you happen to have a jar of it lying around.)
112g/3¾oz plus 1 tsp golden castor sugar
25g/1oz plus 1 tsp cold unsalted butter, cut into pieces
2 large eggs, lightly beaten
juice of 2 limes
freshly grated lime zest of 1 lime
1. In a heavy saucepan cook the sugar, butter, eggs and lime juice over a moderately low heat. Whisk frequently, until it is thick enough to hold marks of whisk, about 12-15 minutes.
2. Immediately pour the curd through a sieve into a bowl. Stir in the zest of one lime and cool. Lime curd can be made up to a week in advance, its surface covered with cling film.
Then the ice cream proper!
3 egg, yolks only
85g/3oz castor sugar
¼ tub cream cheese (which gives it the cheesecakey flavour)
2 tbsp lime curd
150ml/5fl oz double cream
150ml/5fl oz whole milk
1. Mix the egg yolks with the castor sugar and the cream cheese until smooth. Then add the lime, milk and cream and mix well until the sugar is fully dissolved.
2. If you have an ice cream maker, churn it for 20 minutes then place in a container in the freezer until needed.
If you don't, just pop it in the freezer and take it out every 2 hours and mix it up with a fork to prevent ice crystals forming. (I forgot to do this once but it was actually fine so don't worry too much if you forget!)
My mum tried this recipe out on the whole of my family last summer and it was an instant hit. I love to make this recipe now, but prefer doing it in the summer as its a bit cold for icecream in winter!!
The recipe is a bit more exciting than just plain icecream and is really easy to make!!
So the ingredients include:
50g (2oz) cooked meringues, they can be broken ones
300mls (1/2 pint) double cream
Rind and juice of one lemon
1/2 jar of luxury lemon curd (or make your own)
For the mango sauce:
1 small mango, cut into small cubes
3 good tablespoons luxury lemon curd or homemade
1.) Break up the meringue into chunky pieces
2.) Whisk the cream lightly, add the lemon rind and juice and lemon curd to the cream and lastly fold in the broken meringue. Try not to over crush the meringues.
3.) Line a loaf tin with cling film and spoon in the lemon meringue mixture. Cover with cling film then freeze for at least 6 hours.
4.) For the sauce, mix the mango with the lemon curd and spoon over the sliced ice-cream.
Don't necessarily need the mango sauce, it just makes the dessert a little more exciting.
Its a really easy recipe that can be made ahead before having to serve it!! Great for dinner parties in the summer!!
Ice cream is a really nice treat when you want something sweet, this is a great recipe to give ice cream a great new twist that you'll find hard to find in the shops. Coconut ice cream tastes great and is fun to make if you like to bake at home.
I found this recipe on:
To make coconut ice cream you need the following ingredients:
1 1/2 pint (840ml) milk
8 oz (225g) desiccated coconut
6 egg yolks
6 oz (170g) caster sugar
As you can see there is a lot of sugar in this recipe so if you are looking for a healthy desert this ice cream isnt for you.
The method you follow to prepare this desert is:
1) Bring the milk to boil in a saucepan and stir in the desiccated coconut. Set the mixture aside to infuse for at least 1 hour, then strain it through a fine sieve, pressing the coconut to extract most of the flavor.
2) Combine the egg yolks and sugar in a bowl. Whisk until the mixture is very pale and leaves a trail when the beaters are lifted. Gradually whisk in the coconut flavored milk.
3) Return the mixture to the pan and cook it over a very low heat, or cook it in the top of a double boiler, stirring constantly until the custard is thick enough to coat the back of a wooden spoon.
4) Remove the custard from the heat to cool, stirring it from time to time to prevent a skin forming.
5) Freeze in sorbetière following the manufacturer's instructions. Or still-freeze, vigorously whisking the partially frozen ice at least once during the freezing process.
Coconut ice cream is a great treat for people who like ice cream and coconuts, its easy to prepare but can take a while to freeze so make sure you prepare it in advance before you need it. Enjoy!
I asked my daughter this week what dessert she would like for her birthday tea. She replied 'your homemade Mars Bar Ice-cream' I was quite pleased with this response as this is an 'easy peasy lemon squeezy' recipe! I make no apologies that this review (if you can call it that) will be short and to the point. Once you have seen how simple this is you will want to go ant make this yummy pudding.
~You will Need~
3 regular mars bars (chopped up)
3 tablespoons of milk
½ pt double cream
1 egg white
~What to do~
*Melt the mars bars and the milk either in a bowl over a pan of water or in the microwave.
*Stir the melted mixture well - it will look a little lumpy as the nougat is difficult to soften. This does not matter.
*In a separate bowl whip the double cream until it form soft peaks.
*Mix this into the melted Mars Bars.
*In another bowl (easy recipe - lots of washing up!!) whisk the egg whites until stiff.
*Fold into the mixture.
*Put into a tub or glass dish and freeze overnight.
This is really smooth and creamy and tastes absolutely fantastic -ask my kids!
I recommend that you get this out of the freezer about 10 / 15 minutes before you need it - just to let it soften.
Great on its own or served with apple pie.
When the mango season comes around in summer, I become addicted to eating ripe juicy mangoes, as my dad brings home a big box full of mangoes week after week from the Indian grocery store. It becomes my favourite fruit for about a month before I begin to get bored of it. Probably the only time of year I eat so much fruit too. I like this recipe because it just seems so simple and easy to make as far as ice cream goes and not too many ingredients either.
Mango and peach ice cream.
850g Mango Pulp can (fresh ripe Alphonso mangos can be used when in season)
397g Condensed Milk can
230g Whipping cream
Fresh or canned sliced peaches
Fresh ripe mango - cubed, optional
1. In a bowl pour in the mango pulp, condensed milk and the whipping cream.
2. Fold them in very well but very gently with a hand whisk.
3. Pour the mixture into an ice cream tub/ container with a lid.
4. Close the lid and place in the freezer for two hours.
5. After 2 hours, chop the peach slices into smaller pieces and along with cubed mango pieces mix them into the ice cream and return it to the freezer.
6. Allow it to freeze for another 3 hours or so. Then serve.
Ice cream is a cold desert mainly made from dairy products such as cream and milk, and is commonly eaten in summer. It is favored for its creamy texture, sweet taste, and it comes in a variety of flavours. Nowadays you can buy it in a store, but originally was sold in ice cream stands and was a rare treat. They are commonly presented in tubs, on sticks or on a cone but people have developed ice cream in many different ways:
- You can cover the ice cream in batter and deep fat fry it.
- There are ice cream's presented between wafers, cookies and anything sweet like that.
- Concoctions of different ice cream flavours, fruit, nuts, and other tasty combinations are formally known as 'sundaes' and banana splits are a common example of that.
- Some posh restaurants have eccentric, savoury flavours, some seasoned with olive oil (would you believe it!) herbs and I've come across a brown bread flavoured ice-cream!
I absolutely love ice cream - it's versatility in flavours and delightful taste makes me eat this any time of the year, even in winter! I just love anything cold, and I particularly adore this sweet treat because you can make your own at home and have combinations of flavours which is rather special!
There are many brands of ice cream. Well known brands consist of Walls, Ben & Jerrys (my favourite!) and Hag n Daz.
There are many techniques of freezing ice cream. Using a conventional freezer probably gives you worse results then other ways, because of its slow freezing process which tend to form larger crystals, thus making it less creamy. You can use ice cream makers - genuinely used ones are known to have a bowl with a freezing agent in-between a layer, which you set in the freezer. Once taken out, you can put your ice cream in and it churns it to reduce ice crystals. One way I use is an electric ice cream machine to cool the ice cream. You simply press the on button while the ice cream is in the bowl, then the temperature rapidly lowers and quickens the process, making smaller crystals whilst churning.
There is usually a sweet cream base for many ice cream manufactures to give a consistent taste to consumers. You can also make your own at home, and I'll give you a recipe as a base for all your ice creams which you can adapt to any flavour you wish.
2 large eggs, ¾ cup of sugar (I reckon caster gives better results), 2 cups of double cream, 1 cup of whole milk, 1 tsp vanilla extract (optional)
Combine the two eggs, and whisk until light and fluffy. Then pour in the sugar gradually, whisking it for a further 2 minutes. Pour in the rest of the ingredients and whisk until all blended. Add any flavour you want, like cocoa powder, extracts. 2 minutes before it's finished cooling, you can add melted chocolate (will form chocolate chips when in the ice cream maker), nuts, sweets or anything you want to go with it and you'll have a delicious ice cream!
If you haven't tried ice cream, what are you waiting for? Go on and taste this delicious treat! If you wish to make ice cream at home, with additional recipes, I would advise you buy 'Ben and Jerry's Homemade Ice Cream and Desert Book', from Amazon for a mere £5.19. It gives you lots of tips and recipes (which I've taken the sweet cream base recipe and adapted to give you)
Happy ice cream eating and making!
Ice Cream is the perfect summer treat. This ice cream does take some time to make and freeze so plan ahead accordingly.
Start off by mixing a can of sweetened condensed milk with a half a cup of chocolate syrup. To this mixture add two cups of cool whip topping and mix until just mixed.
Next, I add whatever I have lying in my cupboards. I might choose m &ms, some peanuts that are crushed up, some mini candy bars. The possibilities are endless with this ice cream.
Mix in your add ins and then transfer to a freezer container. Freeze for 6 hours or so, and then take out and let stand at room temperature to soften a bit.
You could also this ice cream with strawberry syrup and add in frozen strawberries for a fruity treat. Or try coming up with your own unique flavors by adding different fruits and candies.
This recipe is from Nigella Lawson's 'Forever Summer' and I absolutely love it. You don't have to have an ice cream maker to make it either. It is rich, creamy and delicious.
500ml full fat milk
1 vanilla pod
6 egg yolks
125g caster sugar
150ml double cream
Method: How to make egg-custard ice cream
1. Pour the milk into a saucepan. Cut the vanilla pod down its length and, using the tip of the knife, scrape out the seeds. Add the vanilla seeds and pod to the milk and bring almost to the boil.
2. Turn off the heat, cover the pan and leave to steep for 20 minutes.
3. Whisk the egg yolks and sugar together, remove the pod from the milk and pour the milk into the eggy mixture, whisking as you go.
4. Wash out the milk pan and pour the custard mixture back into the cleaned pan and heat, stirring, for 10 minutes or so until the mixture's thickened.
5. Let cool, stirring every now and again, then chill in the fridge.
6. Just before freezing, whip the cream until thick, but not stiff, and fold it into the custard. Freeze as usual.
It wasn't until I was on holiday last year in Italy that I realised what ice-cream should really taste like!
I wondered why it tasted so good and why it lasted so long and realised it was because of the high water content in cheapo ice-creams.
I thought I'd been clever buying it by the tub for £1 in Iceland and just adding a little fresh fruit to add colour and goodness but having tasted the 'proper stuff' I decided to experiment and make my own.
I have an easiyo yoghurt-maker which makes ice cream using their sachets and they make an excellent vanilla variety which is thick and tasty.
However, the sachets are difficult to buy locally and so I decided to do some resaerch and start the ice-cream making process from scratch.
It is surprisingly easy and relatively cheap and the results have been great so far.
The recipe below has become a firm favourite with my family in the past few weeks.
I've noticed that it takes longer to eat as it has a thicker texture than cheap shop-bought ice cream and the flavour is excellent!
Last time I served it I popped a few nuts on top (to add texture and some protein) which went down very well.
Ice-cream is very versatile - you can add hundreds and thousands plus sparklers for a special occasion (as they do on the continent). However, this would not work with the cheap, runny sort that I was so used to buying.
It is a fun activity to do with children and may encourage them to eat more healthy desserts as the sugar content is not so high.
I won't give you any recipes that haven't been tried and tested, so, rest assured this caramel ice cream one is recommended.
CARAMEL ICE CREAM
this recipe is supposed to serve 8 people but it depends on how much you like home-made ice-cream!
75g/ 3oz fresh brown breadcrums
50g/ 2ox demerera sugar
4 eggs - separated
100g/ 4oz caster sugar
300ml/ 1/2 pint double cream
Place the breadcrumbs & demerera sugar on an enamel or foil plate and toast under a hot grill intil golden brown and caramelised. This will take 5 to 8 minutes.
Leave until it becomes quite cold.
Whisk the egg yolks in a small bowl until well-blended.
In another larger bowl whisk the egg whites until stiff then whisk in the caster sugar - a teaspoon at a time.
Whisk the cream until it forms soft peaks, then fold into the meringue mixture with the eggyolks and breadcrumbs.
Turn into a 1 1/2 litre (2 1/2 pint) rigid container.
Cover and freeze until needed.
thaw at room temperature for 5 minutes, then serve in spoonfuls with biscuits.
Just lately I have been eating a lot of ice cream which is very unusual for me. It has been so hot that it seems to be the only thing I like to eat at the moment. Years ago I used to make my own ice cream and decided to have a bash at it again. In my little battered recipe book - the home of my traditional, home - made and stolen from friends recipes, I came across this little beauty. It was handed down to me by a Turkish friend.
Okay, here we go with the ingredients;
4 egg yolks
Half a cup of caster sugar
6ozs of chopped Turkish delight - traditional rose flavoured or lemon flavoured which ever you prefer - not Fry's chocolate!
1 tablespoonful of Rose Water
1-2 cups of double cream
1 cup of milk
In a glass bowl beat the yolks of the egg and caster sugar until really light.
In a small saucepan bring the milk to the boil.
Add to the sugar and egg mixture, stirring all the time and then return to the pan.
Continue stirring over a low heat until the mixture coats the back of a spoon.
If you let the mixture boil it will curdle so be careful.
When you have this consistency, take the pan off the stove and let it cool.
When cooled then add the cream and rose water.
Then leave the mixture to cool completely, pour into a freezer container, shallow, if you have one.
Place in the freezer for approximately 3 hours until just frozen all over.
At this stage place the mixture into a bowl with a spoon.
Using a whisk, beat the mixture well and place back into the freezer for 2 hours.
Again after this time remove the ice cream again and repeat the whisking process.
Finally place the container into the freezer and leave for another 3 hours.
After this time your ice cream should be ready to serve with wafers or biscuits or meringues.
You should have a delicate taste of the East.
If not something has gone wrong! You will have to go to the shop to buy a Magnum! Enjoy!
There is nothing more sumptuous than home-made ice cream.
After having spent years of making the standard flavours, such as vanilla, strawberry, chocolate and the like, I recently was having a bout of childhood nostalgia and couldn't stop thinking about when my parents used to, each Saturday in the summer months, take me to an ice cream bar along the sea front of my then home town. This ice cream bar sold a large selection of flavours, and I could never choose between my two favourites, which were pineapple and melon. I ended up alternating between them, pineapple one week then melon the next week, and so on.
Recently, I felt like making some ice cream (the basis of which is my own made-up recipe), and those golden childhood days of melon flavour and pineapple flavour ice cream began to haunt me, so I thought I'd break away from making the same old chocolate or strawberry ice cream and try a melon or pineapple creation instead - which I'd never done before. I couldn't decide which to do, so I though maybe I could mix the melon and pineapple together, and that way I would then be able to have both.
I trotted off to Sainsbury's and bought all the ingredients to make my ice cream, plus a small Galia melon and an equally small pineapple. Once I got back home, I pottered around in the kitchen and came up with the following rather dreamy recipe......Melon & Pineapple Ice Cream........and, here it is!
The flesh of one small pineapple, very finely chopped (discard or drink the juice)
The de-seeded flesh of one small Galia melon, very finely chopped (discard or drink the juice)
1 large can evaporated milk, whisked until very stiff
1 large carton double cream, whisked until very stiff
2 tablespoons set plain Greek yoghurt
6 egg yolks, beaten
½ pint creamy milk
1 rounded tablespoon sifted fine icing sugar
1 teaspoon runny honey
Place the egg yolks, yoghurt, icing sugar and honey into a mixing bowl, and beat well.
Heat the milk in a saucepan, and when it reaches boiling point, very slowly and carefully pour it over the egg/yoghurt/honey/icing sugar mixture, beating thoroughly with a whisk until thick and creamy. Cover the bowl with a clean, damp cloth, and leave in a cool place (but not the fridge or freezer) for about 20 minutes.
Remove the damp cloth from the bowl, and whisk the mixture thoroughly. Still using the whisk, stir all the remaining ingredients into the mixture, and when very thoroughly combined, transfer to a large plastic container.
Put the container into the freezer (it freezes more quickly if put close to the bottom). Freeze for at least 5 hours. During the freezing process, remove the ice cream from the freezer and stir well (this helps stop it crystallizing) - do this at least four times.
When the ice cream is thoroughly frozen right through, serve, eat, and enjoy!!!!!!!
This is quite a sweet, and very rich, creamy-textured ice cream with a pronounced melon and pineapple flavour. It's great served in huge scoops, with a couple of wafers (and if you feel very indulgent, a chocolate flake) stuck into the top.
Vanilla Ice Cream
284ml pot single cream
1 vanilla pod
4 egg yolks
125g caster sugar
284ml pot double cream
Pour the single cream into a medium saucepan. Slit the vanilla pod lengthways with a sharp knife and place it in the pan. Set the heat to medium and heat the cream until it just starts to steam a little. Switch off the hob and let the saucepan sit there. The heat will draw the vanilla flavour into the cream.
Meanwhile, whisk the egg yolks with the sugar for a minute, until they turn thick and a little paler.
Pour the saucepan of hot cream into the sugary egg mixture and whisk again until smooth. Pour it all back into the saucepan.
With the heat set very low, stir the creamy mixture constantly with a wooden spoon so it doesn't stick to the base of the pan but heats slowly and evenly. To see if the custard has heated enough, check from time to time with this classic test: take the spoon out of the custard and look at the back of it. The film of custard on the spoon should look noticeably creamier. Draw your finger across the back of the spoon and, if the line stays clear and distinct, your custard has thickened enough.
Turn off the heat and carry the saucepan over to the work surface. Carry on stirring for a few more seconds so the cooking process is halted and the custard starts to cool down. Strain the custard through a sieve into a jug.
As soon as the custard has cooled to room temperature, put the jug in the fridge for half an hour, then stir in the double cream.
Either pour the mixture into an ice cream machine and churn it until it freezes or pour it into a plastic food container. Freeze it for about an hour or until the sides start to get solid. When this happens, mash up the mixture with a fork, mixing the frozen sides into the liquid centre. Put it back in the freezer straight away for another hour. Repeat this twice more at hourly intervals and then let the ice cream set.
Mars Bar Sauce
2 Mars bars
150ml double cream
Melt the mars bars over a low heat in a saucepan. Take off the heat and add the cream. It will go lumpy, but don't worry - just put it back on a low heat and sir until it becomes smooth. Serve whilst warm with vanilla ice cream.