Category: Icecream

Dessert · Do-ahead · Icecream

Festive Cassata ice cream

BelindaLeave a comment

This luxurious festive cassata ice cream is studded throughout with dried fruits, nuts and chocolate chunks. Baileys liqueur adds an additional layer of flavor that compliments the rich ice cream perfectly.

Serves 8-10
For the ice cream
600 mls double cream – heavy cream in the US
1 tin sweetened condensed milk – 14oz/397g
1 tsp good vanilla extract
2 tbsp liqueur of choice – like Bailey’s, Amarula, Kahlua, rum
For the add-ins
140g glacé cherries, halved, or roughly 20x glacé cherries
100g pistachios, roughly chopped
140g candied mixed peel
100g dark chocolate – chopped into small chunks

You will need a loaf pan approximately 24 x 13 x 5cm or with a 1.5-litre capacity. It’s slightly larger than a standard 2lb loaf tin.
Line the tin with a layer of cling film wrap.
Slice the glacé cherries in half and roughly chop the pistachios and chocolate.
Make the ice cream
Add the double cream, condensed milk, vanilla extract and your liquor of choice, (I prefer Baileys) to a large mixing bowl.
600mls double cream
1 tin sweetened condensed milk
1 teaspoon vanilla extract
2 tablespoons liqueur of choice
With an electric mixer, whip the mixture until it’s thick, smooth and creamy.
Bear in mind that the mixture needs to be thick enough to ‘hold’ the add-ins like nuts and fruits in place, ie. they should not sink to the bottom of the tin.

Add all the add-ins to the cream mixture and gently fold it through.
100 gram glacé cherries, halved
75 gram pistachios
50 gram candied mixed peel
50 gram milk or dark chocolate

Spoon the Cassata ice cream into the lined tin.
Flatten the top using a spatula or a big spoon. Just a heads up, this will become the bottom of the Cassata when you flip it onto a plate. So, make sure it’s nice and flat to sit evenly.
Wrap the tin with cling film and pop it in the freezer. Let it chill for a minimum of 6 hours to set completely, but overnight is even better.
When the ice cream is fully frozen, take it out of the freezer. Peel off the top layer of cling film and flip the tin upside down onto a serving plate.
Give the tin a gentle tap or press to coax the Cassata out. If it’s a bit stubborn, wait a minute or two and try again. If needed, a quick dip in hot water (just a split second!) can work wonders.
Remove the cling film from around it.
Decorate lavishly and unashamedly, slice and enjoy!

Decoration ideas
Decorate with more chopped nuts and dried fruit.
Whipped cream.
Fresh berries.
Chocolate shavings.
Drizzle with chocolate or caramel sauce.

Dessert · Do-ahead · Holiday Food · Icecream

Caramel apple pie gelato cake

Belinda

Talenti Gelato brings that smooth, rich flavor that makes this dessert a total holiday knockout.

3 pints of Talenti Caramel Apple Pie Gelato
½ cup caramel
16 oz ginger snaps, finely crushed
¾ cup unsalted butter, melted
8 oz frozen whipped topping, thawed
1/3 cup all-purpose flour
1/3 cup old fashioned oats
1/4 cup packed light brown sugar
3 tbsp unsalted butter, melted
1 tsp apple pie spice
pinch salt

Make the oat crunchies. Preheat the oven to 350°F. Line a sheet pan with parchment paper. Set aside.

In a bowl, combine the flour, oats, brown sugar, melted butter, apple pie spice and salt. Use a fork to work everything together until it clumps. Spread into an even layer on the prepared sheet pan and bake until golden brown, about 15 min, let cool completely.

Line a 9-in springform pan with parchment paper on all sides.

Make the ginger snap crust. Combine finely crushed ginger snaps and butter until combined. Transfer the mixture into the prepared springform pan and press the crust into an even layer along the bottom of the pan. Then use a measuring cup (or something else with a flat bottom) to pack the crust in. Set aside.

Scoop and pack 1 ½ pints of Talenti Caramel Apple Pie Gelato into the prepared crust. Spread half the crunchies and ¼ cup of the caramel over the ice cream.

Scoop and pack the next 1 ½ pints of Talenti Caramel Apple Pie Gelato. Spread frozen whipped topping and top with the remaining crunchies and caramel.

Cover lightly with aluminum foil and freeze for at least 8 hours. When ready to serve, leave out on the counter for a few minutes, and then cut and serve.

Icecream

Coconut sorbet

Belinda

Recipe c/o Jean-Georges Vongerichten

2 cups plus 2 tbsp full-fat coconut milk
1/2 cup whole milk
1/2 cup heavy cream
1 tsp sugar
1/4 cup plus 2 tbsp Simple Sugar Syrup (see below)
1/4 cup plus 2 tbsp Malibu rum

Simple sugar syrup
1 1/2 cups sugar
Put the sugar in a medium saucepan with 1 1/2 cups water
Bring the mixture to a boil, stirring to dissolve the sugar and boil until clear and slightly thickened, about 7 minutes.
Remove from the heat and cool completely.

Bring the coconut milk, milk, cream and sugar to a simmer, stirring occasionally, over medium heat in a large saucepan. Remove from the heat and transfer to a medium mixing bowl.
Cool in the refrigerator until cold.
Stir in the syrup and rum.
Transer to an ice cream machine and freeze according to the manufacturer’s instructions

Dessert · Do-ahead · Icecream

Creamy coconut ice cream

Belinda

This may be the world’s easiest recipe for your ice cream maker.

2 cups heavy whipping or double cream
1 cup whole milk
1 can CocoLopez

Mix these three ingredients together in a bowl and pour into your ice cream maker.
That’s it!
Serve with a little Khalua drizzled on top and you have a showstopper dessert that your guests will be raving about for weeks.

Asian flavors · Do-ahead · Icecream

Fresh ginger ice cream

Belinda

Fresh ginger gives a subtle kiss of flavor to this smooth, creamy ginger ice cream.

Servings 8

1 cup milk
3/4 cups granulated sugar
1/3 cup sliced fresh ginger (sliced into thin rounds like coins)
1/4 teaspoon vanilla extract
Pinch cinnamon
2 cups heavy whipping cream

In a large mixing bowl, whisk together the milk and sugar until the sugar is dissolved.
Add the sliced ginger, vanilla, and cinnamon. Stir together until combined.
Add the heavy whipping cream and stir gently to combine.
Cover the bowl and let sit in the refrigerator for a few hours, or overnight for a stronger ginger flavor.
Strain the mixture and process in an ice cream maker. Serve while soft, or freeze until firm.

Do-ahead · Icecream

Strawberry and basil ice cream

Belinda

Recipe from Diana Henry
Basil, which is sweet and has cinnamon notes, is very good with strawberries. You need 
to use sweet, 
ripe berries 
for this

550g ripe, sweet strawberries, hulled and sliced
130g caster sugar
300ml double cream
200ml milk
2 broad strips of 
lemon zest
20g basil leaves
3 large egg yolks
3 tbsp white balsamic vinegar
2-3 tbsp lemon juice 
(add to taste)

Put the strawberries and 20g of the caster sugar into a bowl, cover and leave to macerate overnight in the fridge.
You can make the custard to chill overnight too, or on the day you make the ice cream. Place the cream and milk in a saucepan then add the lemon zest and basil leaves. Heat to just under boiling, then remove from the heat and leave the basil and lemon to infuse for about 90 minutes. Strain the mixture, pressing the basil to make sure you extract its flavor.
Put water into a basin, or into your kitchen sink, and set a large bowl in it. If you have ice, throw some into the water.
Beat the yolks and the remaining sugar until thick and pale, either in a food mixer or using an electric hand mixer. Add the infused cream and milk, whisking all the time, to the beaten yolks, then transfer this to a clean saucepan.

Set over a very low heat and heat gently, stirring all the time. You have to cook the custard but you must not let it boil or the eggs will scramble. You can use a sugar thermometer to help you. When it reaches 82C, pull the saucepan off the heat and immediately pour the custard into the bowl sitting in the iced water.

If you don’t have a thermometer you should be able to see that the custard has thickened. When you drag your index finger through the custard on 
the back of your wooden spoon it should leave a 
clear channel. Leave the custard to 
cool, stirring from time 
to time, then cover and chill in the fridge.

The next day, blend the strawberries with the balsamic vinegar until the mixture is really smooth. Add it to the custard then taste to see how much lemon juice you need to add. Lemon juice makes 
the ice cream ‘sing’ but 
if you add too much 
you can overwhelm the basil flavor.

Churn in an ice-cream machine. If you don’t have a machine transfer the ice cream to a container that will fit in your freezer and cover it. Churn it, either by beating it with an electric whisk or by throwing it into a food processor and whizzing the mixture, about three times during the freezing process. Do this first after about 90 minutes, when the ice cream is setting around the edges.

This ice cream can set quite hard, so take it out of the freezer about 10 minutes before you want 
to serve it.

Do-ahead · Icecream

Baileys Irish cream ice-cream

Belinda

This is an easy no-cook ice cream that is well worth making. Don’t panic if the ice cream seems too soft, you need to make it 2-3 days in advance of when you’re serving it, as it takes this long to solidify because of the alcohol in the Irish Cream.

Makes 1.5- 2qts

2 cups half-and-half
½ cup white sugar
½ cup brown sugar
1 heavy pinch ground cinnamon
2 cups heavy whipping cream
1 tbsp good quality Madagascar vanilla extract
½ cup Baileys Irish cream liqueur

Beat together the half-and-half, white sugar, cinnamon and brown sugar in a large bowl with an electric mixer on medium speed until the sugars have dissolved.

Stir in the heavy cream and vanilla extract into the mixture until smooth.

Pour the mixture into an ice cream maker and freeze according to manufacturer’s instructions.

About 2 minutes before the end of freezing time, pour Irish cream liqueur into the ice cream maker; allow the machine to finish freezing the ice cream.

Transfer ice cream into a freezer-proof container with a tight lid and place in freezer until ice cream is hardened, at least 48 hours.

Dessert · Do-ahead · Fruit · Icecream

Easy (eggless) passion fruit ice cream

Belinda

You couldn’t get an ice cream recipe much easier or exotic than this one.
I serve it with my passion fruit posset and then dribble sweetened passion fruit pulp over it all and people LOVE it.
Obviously passionfruit have to be in season and I order mine through a fabulous website called https://www.rincontropics.com/
Their fruit is stunning and they are located in Carpenteria, Ventura County.

1 cup passionfruit puree
1 can (400ml) coconut milk
1 can (400gms) condensed milk
1 cup heavy cream
¼ cup milk powder

Blend all the ingredients together in a blender till well combined.
Transfer to your ice cream maker and freeze according to the manufacturer’s instructions.

Asian flavors · Do-ahead · Icecream · Vegan

Vegan golden-spiced Ice Cream

Belinda

A wonderful “Winter warmer” creamy, coconut-based ice cream.
Ground turmeric, cinnamon, black pepper, ginger, and cardamom bring plenty of rich, warm flavor to this insanely delicious ice cream.
Recipe from “Minimalist Baker” food blog

2 14-ounce cans full-fat coconut milk (2 cans yield ~3 1/2 cups or 840 ml // sub coconut cream for even creamier ice cream!)
4 quarter-size slices fresh ginger
1/4 cup maple syrup (sub up to half with organic cane sugar // plus more to taste)
1 pinch sea salt
2 tsp ground turmeric
1/2 tsp ground cinnamon
1/8 tsp black pepper
1/8 tsp cardamom (optional)
1 tsp pure vanilla extract
2 Tbsp olive oil (optional)
1/4 cup chopped candied ginger (optional)

The day or night before, place your ice cream churning bowl in the freezer to properly chill.
Add coconut milk/cream, fresh ginger, maple syrup, sea salt, turmeric, cinnamon, pepper, and cardamom (optional) to a large saucepan and heat over medium heat.

Bring to a simmer (not a boil), whisking to thoroughly combine ingredients. Then, remove from heat and add vanilla extract. Whisk once more to combine.
Taste and adjust flavor as needed, adding in more turmeric for intense turmeric flavor, cinnamon for warmth, maple syrup for sweetness, or salt to balance the flavors.

Transfer mixture (including the whole ginger slices) to a mixing bowl and let cool to room temperature. Then cover and chill in refrigerator overnight, or for at least 4-6 hours.

The following day, use a spoon (or strainer) to remove the ginger. At this time, you can also add olive oil for extra creaminess by whisking in thoroughly to combine (optional).
Add to ice cream maker and churn according to manufacturer’s instructions – about 20-30 minutes. It should look like soft serve.
While it’s churning, chop up your candied ginger (optional). In the last few minutes of churning, add in the ginger to incorporate.
Once churned, transfer the ice cream to a large freezer-safe container (such as a parchment-lined loaf pan) and use a spoon to smooth the top.

Cover securely and freeze for at least 4-6 hours or until firm. Set out for 10 minutes before serving to soften, and use a hot ice cream scoop (warmed in hot water) to ease scooping.
Will keep in the freezer for up to 10 days or more, though best within the first 7 days.
Enjoy this as a lighter dessert with some serious health benefits!

Dessert · Do-ahead · Fruit · Icecream

Fresh peach ice cream

Belinda2 Comments

This homemade peach ice cream is so rich and creamy with a delicious fresh peach taste throughout. Its so easy to make, and has the perfect taste of summer in every bite.
The ice cream is ever so slightly, a light yellow color – kind of what you’d expect from an old fashioned vanilla ice cream. If you want it more of a peachy color you can add a couple drops of orange or yellow food coloring (or a drop or two of each) to the ice cream mix before churning to give it a little more color.

2 cups chopped peaches (skin removed)
1 1/4 cups sugar (divided)
2 cups heavy cream
1 cup whole milk
1/2 tsp vanilla extract

Mix the chopped peaches with 1/2 cup sugar in a medium sized bowl. Allow to sit for about 30 minutes so the peach pieces release their juices.
Blend the peaches up in a blender or food processor until nice and smooth. (Add 1/4 cup of your whole milk if you need more liquid to blend it up)
In a large bowl combine the peach mixture with heavy cream, whole milk, vanilla extract, and remaining 3/4 cup sugar. Set aside.
Get out your freezer bowl and start running your ice cream maker. Pour the peach mixture into the running ice cream maker. Allow to run according to the manufactures instructions (Mine is about 25-30 minutes.)
Transfer to a container and place in the freezer for 6 hours up to overnight.
Scoop and serve.