Cherries and I have a thing this summer. A delightful, happy thing where I eat them all, in just about anything – cakes, tarts, and this ice cream. I’ve forever thought that summer-time is the perfect way to eat and use up an abundance of cherries. And so, this cherry and chocolate chunk ice cream was born. The almost-to-die-for combination of dark chocolate chunks and tart cherries, has to be one of my favourite things about this ice cream. With a creamy, smooth and melt-in-your-mouth texture, its heavenly, and probably the fastest way to hear angels sing.
- 1 cup cherries
- 1/4 cup dark chocolate
- 1/4 cup milk chocolate
- 1 cup whipping cream
- 1 1/2 cups milk
- 1/2 cup sugar
- 1 teaspoon cornflour
- 1 1/2 teaspoon vanilla extract
- Add the milk and sugar into a saucepan and place over medium-low heat.
- Add the cornflour to a small bowl and add in a tablespoon of the milk. Mix and set aside.
- Cook the milk and sugar, stirring continuously for about 20 minutes, or until the mixture has reduced to about a cup.
- Add in the cornflour mixture and cook for an additional 2-3 minutes, or until the mixture has thickened to the consistency of condensed milk.
- Take it off the heat and add in the vanilla extract.
- Let it come to room temperature and then place in the fridge or freezer to cool.
- To prepare the cherries, pit them and then cut them in half.
- Chop up the chocolate into chunks. I prefer chopping it into uneven chunks.
Add the whipping cream to a large bowl and beat until stiff peaks form. Fold in the cold milk and sugar mixture.
- Fold in the cherries and the chocolate then pour into an air-tight container. Freeze the ice cream for at least 6 hours or overnight.
Mango and Lime. It’s a combination that far exceeds delicious. The magic of mango creates a creamy, dreamy and bright frozen treat that is almost ice-cream. Maybe even slightly better than ice-cream. Mangoes work particularly well for sorbet, because they blend up creamier than most fruits. This recipe uses a splash of condensed milk that gives the sorbet a supple and smooth-as-anything texture. This actually might classify as a fusion between ice-cream and sorbet. But it hardly matters what you call it. It’s delicious.
- 3 ripe mangoes, peeled and cut into cubes
- 1/4 cup condensed milk
- juice of 1/2 a lime
- Place the mango cubes in an air-tight container and freeze for 3 hours or until completely frozen.
- Combine the frozen mango, lime juice and condensed milk in a food processor and process until smooth and creamy.
- Transfer to an air-tight container and freeze up to 4 hours or overnight.
This almond and pear cake is gluten free, and refined sugar free and is the epitome of summer. I think almond flour turns everything it’s made with into clouds. Figurative clouds, to be clear. The cake itself is spiced with cinnamon and fragranced with honey. It’s mellow and delicate. Floral and honeyed. It’s not overly sweet and uses only unrefined sugar so that the pears and honey add the needed sweetness without overdoing it. I think that’s the mark of a good cake. When it doesn’t feel the need to be over-complicated. It’s a cake that’s everything and more.
- 2 pears (grated)
- 150 g ground almonds
- 2 eggs
- 50 g honey
- 30 g olive oil
- 1/2 teaspoon cinnamon powder
- 2/3 teaspoon baking powder
- 1/3 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon of melon seeds
- Pre-heat your oven to 160 degrees. Line a 8″ cake tin with parchment paper.
- Separate the eggs into whites and yolks.
- Beat the egg-whites with an electric mixer until you have soft peaks.
- In the bowl with the yolks, add the honey, oil and grated pears. Mix until combined.
- Fold the dry ingredients into the yolk mixture.
- Gently fond in the egg-whites.
- Transfer the batter into the cake tin and sprinkle the melon seeds on top.
- Bake for one hour.
Can I just say…this sorbet is SO GOOD. I know. I say that about almost everything. But, this time I really really mean it. Melon and mint is a union that is forever entrenched within my heart. Infused with lemon, for some zesty-brightness, and mint, for the earthy refreshment, this sorbet is truly heaven. This is pretty much summer in a bowl. A summer full of zesty sunshine. I think we all need a generous scoop of that.
- 4 cups of melon (chopped)
- 2 tablespoons sugar
- 1/2 cup water
- a few sprigs of fresh mint
- juice of 1/2 a lemon
- Place the chopped melon in an airtight container and put it in the freezer for a minimum of 4 hours or until completely frozen.
- In a small saucepan, add the sugar and water. Bring the mixture to a boil and cook till the sugar has completely dissolved.
- Remove from the heat, add the mint and allow it to cool completely.
- Store the syrup in the fridge until you are ready to use it.
- In a food processor, add the frozen melon, the syrup and the lemon juice. Process until smooth.
- Store in an airtight container and freeze for a minimum of 2 hours before consuming.
As much as I enjoy baking pies, there is nothing quicker and more satisfying than a galette for times of sweet need. I love making galettes. This recipe, it’s forgiving – and the perfect way to use up an abundance of fruit. Mix up the dough. Roll it out. A generous filling of fruit. And it’s pretty much ready to go into the oven. Serve it with a dollop of ice cream. And that’s dessert done.
- 2 mangoes, thinly sliced (in circles or strips)
- 1 3/4 cups flour
- 1/4 teaspoon salt
- 3/4 cup cold unsalted butter, cubed
- 4 tablespoons ice cold water
- 5-6 basil leaves
- Sieve the flour and salt, and add to a bowl.
- Add in the cubes of butter and mix till the mixture looks crumbly. There should be some pea sized pieces of butter in the mixture. This results in a flakier pastry.
- Add in the ice cold water, just enough, so the dough comes together. Do not knead.
- Wrap in cling film and chill for at least an hour in the fridge.
- Preheat the oven to 180 degrees.
- On a lightly floured surface, roll the dough into a 1/4″ thick circle. Place on a baking sheet lined with parchment paper.
- Place the sliced mangoes in concentric circles, leaving a 1″ border around the edge.
- Fold the edges over the fruit. It doesn’t have to be perfect!
- Brush the dough with egg wash (optional).
- Bake for 40-45 minutes or until golden brown.
- Let it cool and garnish with fresh basil.
Is there anything more beautiful than a lemon bar coated with a dusting of snow-like powdered sugar? Lemon bars are something I love to cook (and eat) on a gloomy day. They always brings a little bit of sunshine my way. The perfect, buttery short crust pastry, paired with a melt-in-your-mouth-like-a-cloud lemon filling. They will bring sunshine anyone’s way.
For the short crust pastry:
- 175 g flour
- 125 g butter
- 50 g granulated sugar
- Pre-heat the oven to 170 degrees. Prepare an 8 inch square pan with parchment paper.
- In a mixing bowl, add the flour and butter. Rub the butter into the flour with your fingers until the mixture resembles breadcrumbs.
- Stir in the granulated sugar.
- Turn the mixture into the prepared cake pan and press down firmly.
- Prick the whole surface with a fork.
- Bake for 20 minutes, until pale golden.
For the lemon topping:
- 200 g caster sugar
- 2 tablespoons flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs (lightly beaten)
- juice and zest of 1 large lemon
- In a food processor, mix together the caster sugar, flour, baking powder, salt, eggs, lemon juice and zest until smooth.
- Pour over short crust base.
- Bake for 20-25 minutes, until nearly set, but still wobbly in the centre.
- Remove from the oven and cool in the pan for 1 hour at least.
- Dust with icing sugar and cut into squares. Serve cold.
I’ve been making chocolate ice cream for a while now, but putting it toasted peanuts and caramel was pretty much a last minute decision. A good decision if I may say so. Because it perfectly captures the essence of my favourite candy bar – Snickers. I think I’ve just made the best chocolate ice cream I’ve ever made. Well, it’s more than just chocolate. It’s creamy and dreamy, filled with dark and stormy richness. Buttery, golden caramel is everything chocolate ice cream ever needed. There’s bitter bits of dark chocolate, toasted peanuts, and caramel. This is the kind of ice cream that doesn’t hold back.
- 500 g milk
- 250 g heavy cream
- 3 tablespoons sugar
- 150 g dark chocolate
- semi sweet chocolate chunks
- 1/2 c toasted peanuts
- 4 tbsp salted caramel
- Pour the milk and sugar in a heavy bottom saucepan. Over medium heat, cook the milk, whisking continuously until it has halved in quantity.
- Add in the dark chocolate and stir until melted.
- Store the mixture in the fridge to cool completely.
- Whip the heavy cream until soft peaks form.
- Fold the cream into the chocolate mixture.
- Fold in the salted caramel sauce and crushed peanuts.
- Store in an air-tight container or a baking tin covered with cling-film and secured with a rubber-band.
- Freeze for 8 hours at least.