Posts Tagged: ice cream


27
May 10

Milkshake madness

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It is not without some sense of irony that I sit down to write this as the sun disappears! Over the few scorching days I’ve been enjoying my favourite thing, ice cream, until I can eat no more.  Sorbets, ice cream cones, tubs, sandwiches, wedged between cookies, in sundaes and in milkshakes – I’ve done some serious cramming!

Milkshakes are really the best of all worlds – you get to eat your pud while you’re having your main course – which I did the other day at my local burger joint, Byron, in Islington. They do a killer Oreo milkshake, the (shockingly easy) recipe I managed to swipe off them for your slurping pleasure.

Click here for the Byron Oreo Cookie Milkshake recipe


21
Apr 10

The ice is right

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My love affair with ice cream is quite blatant for those of you who have been keeping tabs on my cooking via A Byte to Savour. I can’t get enough of it. I’ve eaten entire tubs of a certain well-known brand of ice cream in a single sitting.

And somehow there’s always room for more. I justify it with the fact that ice cream melts and fits around everything else in an already full tum. Somehow there is some ice cream logic there. At least, in my mind, there is.

Peanut butter ice cream is fantastically simple to make, requiring very little effort and tasting fantastic. Couple this ice cream with some shop bought chocolate cookies for a primo dessert – I’d be tempted to make sandwiches with the biscuits, squishing the ice cream in the middle with maybe just a smidge of something saucy – a butterscotch or chocolate sauce perhaps.

Click here for my recipe for peanut butter ice cream


5
Jan 10

Last of the leftovers

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Happy new year to you all! By now I imagine you have just about managed to clear out the fridges, polish off the last of the port and pry the remaining relatives off the sofa, away from the television and out of the door.

I always find there are a few little bits that hang around though – chocolates, nuts and quite often a few too many mince pies (if that’s even possible, I’ve been known to make a batch in the middle of summer!).

This recipe is a delicious and enjoyable way to use up the last of the pies and a good excuse to make some more if you’ve run out. A chef’s suggestion – get one of the kids to do the stirring, as there’s quite a lot of it.

Click here to read the recipe for Mince pie and Armagnac ice cream


8
Jun 09

Easy like sundae morning

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I love the recent trends towards old puddings. You can barely move for these luxurious, decadent classics. Trifles, summer puddings and arctic rolls seem to be cropping up on the menus of fine-dining restaurants and pubs alike.

Just the other day I popped round to a friend’s house and we had banana split for afters – a refreshing reminder about how delicious this simple dessert can be. Ice cream, bananas, whipped cream, chocolate sauce, maraschino cherries and toasted, chopped pecans sprinkled over the top. Does life get more pleasurable than that?

Nostalgia plays such an important part in the food we eat – both smell and taste are especially evocative and can transport us instantly to another time or place. The current trend to revisit our childhood classics can only be a good thing, taking modern techniques and subtleties and creating dinner party-worthy fare.

My most recent effort was a peanut butter and chocolate sundae – a trip down memory lane for some, a twist on a retro classic for others. This recipe encompasses the best in salty and sweet. Large scoops of ice cream, salted peanuts rolled in chocolate and dusted with sugar combined with a deep chocolate and a rich butterscotch sauce, topped off with a peanut butter brownie cookie. Over-the-top, but utterly delicious.

Peanut butter and chocolate sundae (makes 8)

For the chocolate peanuts

  •     50g salted peanuts (not roasted)
  •     50 g dark chocolate
  •     1 tsp sugar
For the butterscotch sauce

  •    70g sugar
  •    50g butter
  •    150ml double cream
  •    Large pinch of sea salt flakes
For the chocolate sauce

  •   100ml double cream
  •   1 tbs sugar
  •   50g dark chocolate
  •   1 tbs golden syrup
For the peanut butter brownie cookies

  •   200g dark chocolate
  •   60g butter
  •   35g flour
  •   2 medium eggs
  •   150g caster sugar
  •   4 tbs crunchy peanut butter
  •   Pinch of salt
  •   8 scoops vanilla ice cream
  •   8 scoops chocolate ice cream
Method

First, make the cookies. Break chocolate up into pieces and melt with butter over a low heat. Once melted, remove from heat. In a bowl whisk eggs with sugar until light and pale. Add salt and melted chocolate and butter mixture. Mix thoroughly and add peanut butter, beating it to incorporate thoroughly. Sift in flour and mix again.

Chill mixture for an hour or. Preheat oven to 180°C. Place a sheet of greaseproof on a baking sheet or in a tin. Divide mixture into 8-10 balls, rolling them in your hands to make spheres. Spread them out evenly on the greaseproof, leaving a few centimetres around each. Bake for around 12 minutes – you may have to do this in batches. They will be very squidgy when they come out. Leave them to cool.

Make the sauces. For the butterscotch, melt ingredients – bar the salt – together in a pan and cook for five or so minutes on a medium heat. The mixture should thicken. Add salt, stir and then set aside to cool. For the chocolate sauce, melt ingredients together in a pan. You may need to add a few tablespoons of water to get the right consistency. Set aside.

Next make the chocolate peanuts – break chocolate into pieces and melt in a bowl over a saucepan of water. Roll peanuts in the chocolate and spread onto a non-stick tray or on a lightly oiled plate. When they have cooled slightly but not set, sprinkle over the sugar and refrigerate.

To serve, take eight large glasses or bowls. Put a ball of each ice cream into the bowl. Crumble the peanuts slightly and sprinkle over. Spoon over some of each sauce, then break a cookie into three or four, placing it around. 


19
Apr 09

A sensational sunset sorbet

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Is it Summer? Winter? Spring? These sporadic bouts of sunshine have got me thinking of ice creams and sorbets. But who am I kidding – I get quite uncomfortable when I don’t have anything cold and smooth in the freezer (besides the vodka) for consuming after dinner.


I’m quite lucky living where I do as we have the most fantastic ice cream shop just down the road – they make theirs with a custom-made ice cream machine imported from Italy and it is truly fabulous. Frozen yoghurts, sorbets, ices, ice cream cakes, even boldly tasty low-cal versions are all on offer and the queue stretches out of the door for the entire summer. The master ice cream maker resides upstairs in secret. A rare glimpse can be caught when he comes down with the latest batch of stracciatella or rocher or something more exotic.

 

That said, nothing quite matches making an ice at home. Sorbet is a great starting point as, rather like panna cotta, incredible results can be achieved by anyone with even a basic cooking knowledge and with just a few ingredients. This recipe is perfect with blood oranges as they lend a stunning bright colour to the sorbet – although it would be equally delicious made with a good old Navel.

 

Blood orange sorbet (serves 3-4)

 

Ingredients

 

  • 350ml blood orange juice (about 6 oranges)
  • 75g caster sugar
  • 1 tbs liquid glucose (optional, but will make the sorbet smoother)

 

Method

 

Place the sugar in a saucepan and add 100mls of the orange juice. Warm over a low heat and stir until the sugar is dissolved.

 

Pour the contents of the saucepan into a jug with the remaining 250ml orange juice and chill until cold. Churn in an ice cream machine if you have one. Alternatively, freeze in a Tupperware box for an hour. Remove from the freezer and whisk gently to break up the ice crystals. Return to the freezer. Repeat this process three or four times.

 

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