Key Lime Pie Ice Cream / No Churn

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Lately, I have been loving turning all my favourite desserts into ice creams. This ice cream has all the flavours of a key lime pie, in frozen form, and it’s kind of the best thing ever. The ice cream, soft and velvety, with it’s refreshing aromatic tartness, is perfection. A creamy, tart, citrusy heaven. The digestive biscuits bring with them a toasty crunch, which pairs extremely well with the zesty, creamy notes. It’s the kind of ice cream you can’t have just one scoop of. It’s the kind of ice cream you want to eat straight out of the tub, and finish all in one sitting.

Ingredients:

For the ice cream base:

  1. cup whipping cream
  2. ½ cups milk
  3. ½ cup sugar
  4. 1 lime (juice + zest)
  5. 2-3 lime leaves, crushed
  6. 1 teaspoon cornflour

For the biscuit layer:

  1. ½ cup digestive biscuits, crushed
  2. 2 tablespoons butter, melted

For the lime curd:

  1. 1 egg
  2. 1 lime (juice + zest)
  3. 25 g butter
  4. 30 g sugar

Method:

    1. Add the milk, sugar and lime leaves into a saucepan and place over medium-low heat.
    2. Add the cornflour to a small bowl and add in a tablespoon of the milk. Mix and set aside.
    3. Cook the milk and sugar, stirring continuously for about 20 minutes, or until the mixture has reduced to about a cup.
    4. 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.
    5. Take it off the heat, remove the lime leaves. Let it come to room temperature and then place in the fridge or freezer to cool.
    6. Preheat the oven to 180°C.
    7. In another bowl, mix the crushed digestive biscuits and melted butter until well incorporated.
    8. Spread the biscuit mixture on a baking tray and bake for 10-15 minutes. Set aside to cool.
    9. For the lime curd, place the sugar, egg and lime juice in a heat-proof bowl and set over a pan with simmering water.
    10. Whisk continuously as you cook the mixture, until it has thickened.
    11. Take off the heat and add cubes of the butter and lime zest, whisk until combined. Set aside to cool.
    12. Add the whipping cream to a large bowl and beat until stiff peaks form. Fold in the cold milk and sugar mixture, and the lime zest and juice.

    13. In an air-tight container, first pour a layer of the whipped cream mixture, followed by a layer of the lime curd and then a layer of the biscuits. Repeat this process, finish with a layer of biscuits. Freeze the ice cream for at least 6 hours or overnight.

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Litchi and Orange Blossom Ice Cream / No Churn

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With an abundance of litchis in the market (and my fridge) right now, this bright, summery treat is perfect for a hot day. I have forever loved the honeyed and floral sweetness that litchis bring with them. This sweetness works even better swirled inside this creamy, dreamy ice cream. I wanted to pair the litchis with something citrus, and orange blossom works well. It works better than well. It, very subtly and beautifully, adds the needed brightness, without making the ice cream overly sweet. It is what makes this dreamy frozen treat exceptional.

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Ingredients:

  1. 1 cup litchis, pitted and frozen
  2. cup whipping cream
  3. ½ cups milk
  4. ½ cup sugar
  5. 1 teaspoon cornflour
  6. ½ teaspoon orange blossom water
  7. ½ teaspoon orange zest

Method:

  1. Add the milk and sugar into a saucepan and place over medium-low heat.
  2. Add the cornflour to a small bowl and add in a tablespoon of the milk. Mix and set aside.
  3. Cook the milk and sugar, stirring continuously for about 20 minutes, or until the mixture has reduced to about a cup.
  4. 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.
  5. Take it off the heat and add in the orange blossom water and zest.
  6. Let it come to room temperature and then place in the fridge or freezer to cool.
  7. To prepare the litchis, remove them from the freezer and blend in a food processor till you have a smooth paste.
  8. Add the whipping cream to a large bowl and beat until stiff peaks form. Fold in the cold milk and sugar mixture.
  9. Fold in the litchis, then pour into an air-tight container. Freeze the ice cream for at least 6 hours or overnight.

 

Cherry and Chocolate Chunk Ice Cream / No Churn

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Summer-time is wonderful. Because, you’ll find an abundance of plump, red cherries everywhere. And that has resulted in me eating them up, in just about anything – cakes, tarts, and this ice cream. I’ve forever wanted to make ice cream with cherries, beautiful swirls of cherry red in snowy white heaps. 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.

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Ingredients:

  1. 1 cup cherries
  2. ¼ cup dark chocolate
  3. ¼ cup milk chocolate
  4. cup whipping cream
  5. ½ cups milk
  6. ½ cup sugar
  7. 1 teaspoon cornflour
  8. ½ teaspoons vanilla extract

Method:

  1. Add the milk and sugar into a saucepan and place over medium-low heat.
  2. Add the cornflour to a small bowl and add in a tablespoon of the milk. Mix and set aside.
  3. Cook the milk and sugar, stirring continuously for about 20 minutes, or until the mixture has reduced to about a cup.
  4. 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.
  5. Take it off the heat and add in the vanilla extract.
  6. Let it come to room temperature and then place in the fridge or freezer to cool.
  7. To prepare the cherries, pit them and then cut them in half.
  8. Chop up the chocolate into chunks. I prefer chopping it into uneven chunks.
  9. Add the whipping cream to a large bowl and beat until stiff peaks form. Fold in the cold milk and sugar mixture.
  10. 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.

 

Melon Sorbet

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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 combination that sings of summer. 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.

Ingredients:

  1. 4 cups of melon (chopped)
  2. 2 tablespoons sugar
  3. ½ cup water
  4. a few sprigs of fresh mint
  5. juice of ½ a lemon

Method:

  1. Place the chopped melon in an airtight container and put it in the freezer for a minimum of 4 hours or until completely frozen.
  2. In a small saucepan, add the sugar and water. Bring the mixture to a boil and cook till the sugar has completely dissolved.
  3. Remove from the heat, add the mint and allow it to cool completely.
  4. Store the syrup in the fridge until you are ready to use it.
  5. In a food processor, add the frozen melon, the syrup and the lemon juice. Process until smooth.
  6. Store in an airtight container and freeze for a minimum of 2 hours before consuming.

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Dark Chocolate And Salted Caramel Ice Cream / No Churn

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I’ve been making chocolate ice cream for a while now, but putting it toasted peanuts and caramel was a revelation. 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 ice cream. It’s dark and dreamy, buttery and caramel-y. There’s bitter bits of dark chocolate, crushed toasty peanuts, and swirls of golden caramel.

Ingredients:

  1. 500 g milk
  2. 250 g heavy cream
  3. 4 tablespoons sugar
  4. ½ teaspoon cornflour
  5. 150 g dark chocolate
  6. semi sweet chocolate chunks
  7. ½ cup toasted peanuts
  8. 6 tablespoons salted caramel sauce

Method:

  1. Add the milk and sugar into a saucepan and place over medium-low heat.
  2. Add the cornflour to a small bowl and add in a tablespoon of the milk. Mix and set aside.
  3. Cook the milk and sugar, stirring continuously for about 20 minutes, or until the mixture has reduced to about half.
  4. 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.
  5. Add in the dark chocolate and stir until melted.
  6. Take it off the heat and let it come to room temperature
  7. Store the mixture in the fridge to cool completely.
  8. Whip the heavy cream until soft peaks form.
  9. Fold the cream into the chocolate mixture.
  10. Fold in the salted caramel sauce and crushed peanuts.
  11. Store in an air-tight container or a baking tin covered with cling-film and secured with a rubber-band.
  12. Freeze for 8 hours at least.

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