Cherry and chocolate ice cream

Cherry and chocolate ice cream
 
Author:
Makes: 4 portions
Prep time:
Total time:
 
Ingredients
  • 300 gr milk
  • 1 tspn vanilla flavour
  • 4 egg yolks
  • 25 gr white sugar
  • 550 gr jar cherries
  • 50 gr dark chocolate
Instructions
  1. Mix some of the cold milk with the egg yolks and sugar.
  2. Warm the remainder of the milk with the vanilla flavour.
  3. Pour some of the warm milk in to the eggs to warm them up, pour back in the big pot and bring to 75°C while stirring until the crème anglaise noticeably thickens without boiling.
  4. Cool the mixture down and store in the fridge until fully cold.
  5. Drain the jar of cherries.
  6. Reduce the liquid from liquid from the cherry jar until thick and syrupy. Cool down to room temperature.
  7. Blitz the cherries in a food processor. Mix the reduction and cherries with the custard and allow to cool completely in the fridge, possibly overnight.
  8. Churn in an ice cream machine according to the machine’s instruction.
  9. Grate the dark chocolate and sprinkle it over the ice cream when serving.
Stuff to know
This will yield 3 à 4 portions.
Make the ice cream base ahead of time to allow it to cool completely in the fridge before churning, preferably overnight.
The absence of any flour or custard powder means that the crème anglaise can’t be boiled or you will end up with milky scrambled eggs.
Test the thickness of the milk. The mixture is sufficiently cooked when it reaches 75°C and when you can draw a line on the back of a spoon. At 75°C, they egg yolks are cooked enough to be safe to eat.
The amount of sugar is to taste.

 

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Vanilla ice cream

Vanilla ice cream
 
Author:
Makes: 6 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 tbspn vanilla flavour
  • 10000 ml milk
  • 12 egg yolks
  • 125 gr white sugar
  • 8 gr custard powder
Instructions
  1. Mix some of the cold milk with the custard powder, egg yolks and sugar.
  2. Warm the remainder of the milk with the vanilla flavour.
  3. Pour in the cold milk and bring to the boil while stirring. Boil gently for a few minutes until the custard thickens.
  4. Cool the mixture down and store in the fridge until fully cold.
  5. Churn the mixture in an ice cream machine according to the machines instructions.
Stuff to know
Make the ice cream base ahead of time to allow it to cool to fridge temperature before churning.
Test the thickness of the milk. The mixture is sufficiently cooked when it reaches 75°C and when you can draw a line on the back of a spoon.

 

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Stroopwafel ice cream

Stroopwafel ice cream
 
Author:
Makes: 6 portions
Prep time:
Total time:
 
Ingredients
  • 500 ml double cream
  • 100 gr white sugar
  • 250 ml yoghurt
  • 200 gr stroopwafels
  • 1 tbspn cinnamon
Instructions
  1. Whip the cream to stiff peaks.
  2. Mix the cream with the sugar and yoghurt.
  3. Keep two stroopwafels separate. Chop the remaining stroopwafels and fold with the cinnamon though the cream.
  4. Line a cake tin with cling film.
  5. Pour the cream in the tin and freeze until frozen.
  6. Unmould the parfait on a serving plate and decorate with the remaining stroopwafels. Dust with cacao powder or extra cinnamon to taste.
Stuff to know
Make the parfait ahead of time so it has plenty of time to freeze.
Serve with a cup of coffee or a sweet dessert wine (like a Vin Santo).
Replace the stroopwafels by speculaas.
Stroopwafels are a typical Dutch delicatessen.
This ice cream is made without an ice cream machine.

 

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Chocolate ice cream with cherries

Chocolate ice cream with cherries
 
Author:
Makes: 6 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 tspn vanilla flavour
  • 800 ml milk
  • 8 egg yolks
  • 125 gr white sugar
  • 4 gr custard powder
  • 200 ml cherry syrup
  • 150 gr pure chocolate
  • 380 gr pitted cherries
Instructions
  1. Mix some of the cold milk with the custard powder, egg yolks and sugar.
  2. Warm the remainder of the milk with the vanilla flavour and cherry syrup.
  3. Pour in the cold milk and bring to the boil while stirring. Boil gently for a few minutes until the custard thickens.
  4. Chop the chocolate and allow to melt off the heat in the warm milk.
  5. Cool the mixture down and store in the fridge until fully cold.
  6. Chop the pitted cherries.
  7. Churn the mixture in an ice cream machine according to the machines instructions
  8. Add the chopped cherries just before serving.
Stuff to know
Make the ice cream base ahead of time to allow it to cool to fridge temperature before churning.
Test the thickness of the milk. The mixture is sufficiently cooked when it reaches 75°C and when you can draw a line on the back of a spoon.
Serve the cherries warm on the side instead.

 

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Cardamom kulfi ice cream

Cardamom kulfi ice cream
 
Author:
Makes: 6 portions
Prep time:
Cook time:
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Ingredients
  • 400 gr sweetened condensed milk
  • 200 ml milk
  • 6 cardamom pods
  • 125 ml double cream
  • 50 gr pistachio nuts
Instructions
  1. Bring the condensed milk and normal milk to the boil. Crush the cardamom pods and add to the milk.
  2. Take the milk of the heat and allow the cardamom to infuse the milk for 45 min.
  3. Pass the milk through a sieve to remove the cardamom. Allow to cool to room temperature.
  4. Whip the double cream until it is as thick as yoghurt and fold in the milk.
  5. Chop the pistachio nuts and add half of them to the milk.
  6. Pour the milk in individual moulds and freeze until completely frozen.
  7. Unmould the ice creams and serve with the remaining pistachio nuts.
Stuff to know
The Indian name for this ice cream is kulfi.
There is no need to churn this ice cream in a machine. It will freeze as it is in a freezer.
Serve the kulfi with grilled mango.

 

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Cantuccini ice cream

Cantuccini ice cream
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Cantuccini parfait
  • 8 egg yolks
  • 180 gr white sugar
  • 500 ml double cream
  • 200 gr cantuccini
  • 50 ml amaretto
Cinnamon syrup
  • 150 gr white sugar
  • 200 ml boiling water
  • 1 tspn vanilla flavour
  • 1 cinnamon stick
Garnish
  • cantuccini
Instructions
Cantuccini Parfait
  1. Chop the cantuccini in to coarse crumbs.
  2. For the sabayon, whisk the egg yolks in a bowl until white and fluffy.
  3. Bring the sugar and water to a boil and cook until the temperature reaches 120°C.
  4. While whisking, pour slowly the hot sugar syrup onto the egg yolks and continue whisking until the mixtures is back at room temperature (this mixture is called a pâte à bombe in pastry).
  5. Whip the double cream until it is as thick as yoghurt. Gently fold the cream in to the sabayon.
  6. Gently the amaretto and finally the cantuccini into the sabayon.
  7. Pour the mixture in a tin lined with cling film and store in the freezer for a minimum of 8 hours or until completely frozen.
Cinnamon syrup
  1. Caramelise the sugar. Add the boiling water, vanilla flavour and cinnamon stick.
  2. Reduce down to a syrupy consistency.
  3. Allow to cool to room temperature and remove the cinnamon stick.
  4. Store in an air tight container for later use.
Finish
  1. Turn the frozen parfait over on a serving plate and remove the cling film. Allow to stand at room temperature for 15 min to soften.
  2. Garnish with the cantuccini, cinnamon syrup and serve with the cinnamon syrup on the side.
Stuff to know
This recipe will make about 1500 ml and will yield 12 portions.
A parfait is the name of this ice cream based on egg yolks and hot sugar syrup sugar and whipped cream. The hot sugar syrup cooks the egg yolks and makes them safe to eat.
Make the parfait ahead of time so it has plenty of time to freeze.
Serve with a cup of coffee or (Vin Santo) a sweet dessert wine.

 

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Apple ice cream

Apple ice cream
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 50 gr raisins
  • 15 gr rhum
  • 500 gr apple
  • 100 gr white sugar
  • 50 ml water
  • 100 gr double cream
  • 60 gr cream cheese
Instructions
  1. Soak the raisins in the rum for at least half an hour.
  2. Core and dice the apple. On a low heat, stew the apples with the sugar and the water until really soft and mushy. Puree the apples with a stick blender.
  3. Allow to cool to room temperature.
  4. Whip the cream to soft peaks. Fold the cream with the cream cheese in the apple pure. Taste and add extra sugar if needed.
  5. Store the apple mixture in the fridge until it is completely cold.
  6. Churn the mixture in an ice cream machine according to the machines instructions
  7. Add the raisins with the rum just before serving.
Stuff to know
Make the apple puree ahead of time to allow it to cool to fridge temperature before churning.
Use a really tart apple for a maximum of apple flavour, like a bramley apple or a Granny smith.
Serve the apple ice cream with an apple crisp (click here for the recipe).

 

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