Tag: Frozen desserts

Dessert · Do-ahead · Gluten Free · Icecream

Carrot cake ice cream

Belinda2 Comments

So you may think this is “gilding the lily” but what do you serve this with?  Carrot cake!!
You must start making this the day before you need to serve it, don’t forget
First of all, put the inner bowl of an ice cream maker in the freezer the day before you make this.

Makes 1 quart

6 oz cream cheese, at room temperature
3/4 cup sugar
1 cup cold sour cream
1 cup cold heavy cream
A pinch of coarse kosher salt
3 tbsp fresh lemon juice
1/4 tsp good Madagascar vanilla extract
1/4 cup butter
3/4 cup brown sugar
1&1/2 cups shredded carrots
1 tsp cinnamon
2 tsp ground ginger
1/2 tsp apple pie spice (optional)

Chill a medium mixing bowl and the beaters of an electric mixer.
In the bowl beat the cream cheese at medium speed until soft and smooth.
Add the sugar, 1/4 cup at a time beating well after each addition.
Beat in the sour cream followed by the heavy cream.
Add in the salt, lemon juice and vanilla extract. Beat just until thick and smooth.
Cover and refrigerate overnight.

In the meantime melt the butter and brown sugar in a medium skillet over medium heat.
Add in the carrots, cinnamon, ginger and apple pie spice.
Saute until the brown sugar-butter mixture has thickened and reduced and the carrots are cooked.
Place in a bowl in the refrigerator overnight.

The next day, chill the mixer beaters again. using the chilled beaters beat the cold ice cream base going from low speed to medium, until loose and creamy, about 3 minutes.
Pour into an ice-cream maker and freeze according to the manufacturer’s instructions.
In the last 5 minutes of mixing, pour in the carrot-brown sugar-butter mixture.
Churn until combined.
Serve immediately or, if too soft, freeze for an hour or so in a covered container until it has reached the desired consistency

 

Dessert · Do-ahead · Gluten Free · Icecream

Nigella’s lemon meringue pie ice cream

Belinda

This is outrageous!! It’s like a frozen form of lemon meringue pie but ultra creamy with the crunch of the meringues and no ice cream maker needed.
Thank you to Nigella Lawson
(Apologies, but it’s in grams)


600 ml heavy whipping cream
225g Greek yoghurt
320g lemon curd (Trader Joes sell this above the freezer section)
juice and zest of 2 lemons
6 meringue nests (Trader Joes sell these as “Vanilla Meringues” Use about 2/3 of a 210g container. These are also above the freezer section )

Whip the cream until fairly stiff and fold in the yoghurt.
Add the lemon curd, lemon juice and zest (you will find it easier to stir in the curd if you add the lemon juice to it first) and the meringues, broken up into smallish pieces, but not so small that they dissolve into dust
Put into a container, (it should be a shallow rather than tall container) and freeze.
And thats all there is to it!
Ripen in the fridge for 40 minutes before you want to eat it.
You could also dribble over it some clear honey or some more lemon curd diluted to “runniness” with lemon juice

Chocolate · Dessert · Do-ahead

No-bake strawberry icebox cake

Belinda1 Comment

Serves 8 to 12

2 lbs fresh sweet strawberries, washed
3 1/4 cups whipping cream divided,
1/3 cup confectioners sugar
1 tsp good vanilla essence
1/2 tsp rosewater, optional but lovely
4 sleeves, (about 19 ounces or 24 to 28 whole crackers) Graham crackers
2 oz dark chocolate, finely chopped

Take out a few of the very best looking strawberries and set aside for the topping. Hull the remainder of the strawberries and slice each berry into thin slices.

With a hand mixer, or in the bowl of a stand mixer,whip 3 cups of whipping cream until it just holds. (stiff peaks) Add the confectioners sugar, vanilla essence and rosewater (if using) and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9 x 13 inch baking pan, or similarly-sized platter.
Lay down 6 graham crackers and lightly cover the top of the graham crackers with more whipped cream and then a single layer of strawberries.
Repeat three times until you have 4 layers of graham crackers.
Spread the last of the whipped cream over the top and swirl it lightly with a spoon.
Add a few more strawberries.
To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate.
Let it stand for a few minutes then whisk until it’s thick and glossy.
Drizzle this over the layered dessert with a spoon or transfer to a squeeze bottle and use that to drizzle.
Refrigerate for at least 4 hours  or until the crackers have softened completely (I do it over night)
Garnish with additional berries.

Dessert · Do-ahead

Beet ice cream with mascarpone, orange zest and poppy seeds

Belinda

I have hit an ice-cream phase, due to the oncoming hot weather and am trying all sorts of weird and wonderful flavors.
This one is a beautiful, rich red color, then surprises with a smooth, round slightly sweet beet flavor.
Well worth the effort!
From being on so many food blogs, I noticed some of the authors are now putting out beautiful recipe books, and this recipe came from Jeni Britton Bauer in her book “Jeni’s Splendid Ice creams at home”
featuring over 100 artisanal ice cream/sorbet and gelato recipes.

Makes about 1 quart. You need your Cuisinart 1 qt ice cream maker for this. Worth buying!

Before you do anything else, put the bowl of the Cuisinart ice cream maker in the freezer overnight!

For the roasted beets
2 medium red beets
2 tbsp sugar
Ice cream base
2 cups whole milk
1 tbsp plus 1 tsp cornstarch
2 oz (or 1/4 cup) mascarpone cheese
1/2 tsp fine sea salt
1 1/4 cups heavy cream
2/3 cup sugar
2 tbsp light corn syrup
zest of a large orange – use a vegetable peeler to remove the zest in large strips
2 tbsp poppy seeds
extra poppy seeds to garnish

FOR THE ROASTED BEETS
Preheat the oven to 450 degrees F.
Wrap the beets in a sheet of foil. bake until soft, about 1 hour or so. let the beets cool slightly, then peel them while they’re still warm. Cut into chunks and puree in the food processor.
Force the puree through a sieve (I used a mouli for this bit)
Combine 1/2 cup of the warm beet puree with the sugar. (Discard any extra beet puree). Set aside to cool

FOR THE ICE CREAM BASE
Mix about 2 tbsp of the milk with the cornstarch in a small bowl to make a smooth slurry.
Whisk the mascarpone, beet puree and salt into a medium bowl until smooth.
Fill a large bowl with ice and water.

COOK –  Combine the remaining milk, the cream, sugar, corn syrup and orange zest in a 4 qt saucepan, bring to a rolling boil over medium high heat and boil for 4 minutes.
Remove from the heat and gradually whisk in the cornstarch slurry.
Bring the mixture back to a boil over medium high heat and cook, stirring with a heatproof spatula until slightly thickened, about 1 -2 minutes. Remove from the heat.

CHILL – gradually whisk the hot milk mixture into the mascarpone mixture and beets until smooth.

Pour the mixture into a 1 gallon ziplock freezer bag and submerge the sealed bag in the ice bath. let stand, adding more ice as necessary, until cold, about 30 minutes.

FREEZE – Remove the orange zest and pour the ice cream into the frozen canister. Add the poppy seeds and spin until thick and creamy.
Pack the ice cream into a storage container and seal with an airtight lid. Sprinkle with a few poppy seeds to garnish and freeze in the coldest part of the freezer until firm or at least 5 hours.
ENJOY!

Dessert · Do-ahead · Icecream

Fresh rosemary ice cream

Belinda

This is fantastic and has the most amazing pungent perfume! You can also double this recipe with no problem.

Some alternatives
 I have sometimes added a 2″ piece of fresh ginger cut into slivers and 1 cut up stem of lemon grass to the infusing milk/half and half which is lovely, then you can add chopped stem ginger in syrup to the ice cream machine at the end. It’s a great combination to combine rosemary and ginger.

You only need an inexpensive ice cream machine like the Cuisinart 1 quart machine for less than $50

3 egg yolks
1/2 cup granulated sugar
1 tbsp brown sugar
2 cups half and half
2 cups whole milk
4 large sprigs rosemary

In a bowl, whisk the egg yolks with the granulated sugar and brown sugar until thickened and pale yellow. Set aside.

In a medium saucepan over medium-high heat, bring the half and half, milk and rosemary to a simmer.
Simmer, stirring occasionally for 15 minutes. Discard the rosemary. Gradually whisk the hot cream mixture into the egg mixture.
Scrape the mixture into a saucepan.
Cook over low heat, stirring constantly until the mixture is thick enough to coat the back of a wooden spoon. Do NOT let it boil. This could take a long time to thicken but it will eventually.

Strain into a clean large bowl and let cool to room temperature.
Cover and refrigerate until cold.

Stir the cream mixture. Transfer to an ice cream maker; freeze according to manufacturer’s directions

Makes 6 -8 servings

Chocolate · Dessert · Do-ahead · Icecream

Ice cream pie !!

Belinda

You can have fun with this and it’s over the top, but everyone loves it

1 x Graham cracker crust (store bought) or Graham cracker cookies and melted butter mixed together then, pushed flat into a pie dish with high (ish) sides, then refridgerated for 1 hour.

1 x 12 oz can evaporated milk
4 cups mini marshmallows
1 quart of chocolate ice cream or another flavor
1 cup toasted sliced almonds
1 x 12 oz package of semi sweet chocolate chips (good brand)
whipped cream for garnish if you want
Combine chocolate chips, 1/2 the marshmallows  and the evaporated milk in a saucepan. Cook until marshmallows melt and cool completely.
Layer half the ice cream on the bottom of the pie crust, then top with half the chocolate sauce and half the almonds and marshmallows that you didn’t melt.
Layer the other half of ice cream and finish with the sauce and more almonds and marshmallows.
Let stand at room temp before serving and top with whipped cream and more almonds if you want.

Dessert · Do-ahead

Amaretti Semifreddo

Belinda

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I have made this several times and it always goes down a treat. The Amaretti cookies with the cognac gives it that really unique flavor that has your guests exclaiming “Wow, what’s in it?”
This is the sort of food I love that really gets people’s attention.

7 oz  Amaretti cookies
5 large eggs
10 fl oz or 1 1/4 cup heavy whipping cream
4 tbsp sugar
4-5 tbsp of espresso (according to taste)
2 tbsp cognac
dark chocolate, for shavings for decoration

Crush the cookies in a small bowl and add the coffee and the cognac. Mix well until the cookies are pretty moist.
In a separate bowl, beat the egg yolks with the sugar and add them to the Amaretti mixture.
Separately whip the egg whites and the cream and add them in this order to the cookie mixture. Mix until the mixture is homogeneous but do not mix for too long or the egg whites and the cream will lose their volume
Pour the final mixture into a loaf mold. Put in the freezer and let rest for at least three hours if you like it somewhat soft or overnight if you like it very hard.

If you have trouble unmolding the semi freddo once well frozen just put the back of the pan under running water. Serve it with shaved dark chocolate on top and with additional Amaretti and/or whipped cream.