Camp Coffee Ice Cream

Camp Coffee Ice Cream with crunchy chocolate coffee beans.

It is mid September and here in the south of the U.K. the weather is still relatively warm. Not that you need it to be warm outside to enjoy my Camp Coffee Ice Cream.

FF Camp Coffee Ice Cream
Camp Coffee Ice Cream with crunchy chocolate coffee beans.

Yes, ice cream is great to have during the hot, Summer months, but I happily eat it all year round. This particular ice cream with its inviting coffee flavour (without the caffeine) would be so good scooped on top of a warm chocolate brownie.

FF Camp Coffee Ice Cream
Camp Coffee Ice Cream great all year round.

Chocolate and coffee are a classic combination, which is why I decided to add a good measure of chocolate coffee beans to this ice cream.

The delicious chocolate/coffee crunch against the smooth, silky, coffee flavoured ice cream, keeps this interesting on the palette.

FF Camp Coffee Ice Cream
Camp Coffee Ice Cream full of taste and texture.

Making your own ice cream at home gives you complete control over the intensity of flavours. This Camp Coffee Ice Cream is how I’d drink my coffee, medium strength. You, however, can put as much, or as little Camp coffee as you like!

Churning this ice cream, in an ice cream maker, ensures it is silky smooth. If you like your ice cream just like that, leave out the chocolate coffee beans. Again, what you add is completely in your control.

So let’s show you how to make this delicious dessert, or fun treat.

Recipe: Makes 750ml Camp Coffee Ice Cream

300ml/ 1/2pt Double Cream

300ml/ 1/2pt Milk – Whole or Semi Skimmed

2tsp Camp Coffee – widely available in stores and online

4 Large Free Range Egg Yolks – the whites can be frozen for a month

1tsp Vanilla Extract – I use Nielsen-Massey

1tsp Corn Flour – I use Doves Farm as it is certified gluten free

5tbsp Caster Sugar

100g/4oz Chocolate Coffee Beans – mine were from Waitrose

Method: Ensure the ‘Frozen’ container part of your ice cream maker has been in the freezer for 8 hours, overnight, or according to the manufacturer’s instructions.

Note: For a step by step guide, with photographs, on making ice cream please see Very Vanilla Ice Cream.

  • Pour the cream and milk into a large, heavy bottomed saucepan and place over a medium heat.
  • Heat the liquid until scalding point is reached – a rim of small bubbles will appear around the outside edge of the liquid – remove from the heat.
  • Whilst the liquid is heating place the egg yolks, corn flour, sugar and vanilla extract into a large, heatproof bowl. Whisk until the eggs are pale and have increased in volume.
  • With the whisk still running on low, slowly add the scalded cream mixture to the eggs, continually whisking.
  • Whisk thoroughly until all the ingredients are combined.
  • Tip the custard ice cream base back into the saucepan and place back over a medium heat, stirring constantly.
  • Before putting the pan back on the heat I quickly wash and dry the original bowl used.
  • When the custard has thickened and coats the back of a spoon remove from the heat.
  • Pour the custard through a wire sieve into the large heatproof bowl.
  • Add the Camp coffee and stir thoroughly.
  • Place cling film directly on top of the ice cream base, to prevent a skin from forming.
  • Allow the custard to cool slightly before placing in the fridge to chill thoroughly.
  • Once chilled, set up your ice cream maker according to its manufacturer’s instructions.
  • Remove the cling film, stir the ice cream base and taste. If you wish to have a stronger coffee flavour add more Camp coffee, stirring and tasting until the desired strength is reached.
  • With the ice cream machine switched on and churning, pour the ice cream base through the opening into the bowl.
  • Churn for 15-20 minutes until the ice cream is thick, but not frozen solid.
  • Switch off the machine and remove the top and the paddle.
FF Camp Coffee Ice Cream.
Deliciously softly frozen Camp Coffee Ice Cream
  • Scrape as much ice cream as possible from the paddle (and then lick the rest off 😉).
  • Using a deep silicone spatula transfer the rest of the ice cream to a freezer proof tub.
  • Add the chocolate coffee beans and swirl through the ice cream using the handle of a wooden spoon.
FF Camp Coffee Ice Cream
The chocolate coffee beans add a final crunch to the Camp Coffee Ice Cream.
  • Clip on a tight fitting lid and place the Camp Coffee Ice Cream into the freezer for at least 4 hours, longer if it is very hot weather, so that the ice cream completely freezes.

To serve, remove the ice cream from the freezer 15-20 minutes before scooping. As your ice cream is homemade and therefore does not contain any artificial softeners, preservatives or additives, it will take a little while to soften.

FF Camp Coffee Ice Cream
Camp Coffee Ice Cream a delicious dessert.

I like to serve Camp Coffee Ice Cream in a pretty bowl for dessert, or in a cone if we are eating in the garden and enjoying the sun. It’s not unheard of to be handing cones full of ice cream, over the fence to our neighbours either!

It’s definitely more fun to share.

If you have enjoyed this recipe for Camp Coffee Ice Cream you may also like these:

Blackberry Chocolate Chunk Ice Cream

FF Camp Coffee Ice Cream
Blackberry Chocolate Chunk Ice Cream

Chocolate Orange Ice Cream

FF Camp Coffee Ice Cream
Chocolate Orange Ice Cream

Strawberry Ripple Ice Cream

FF Camp Coffee Ice Cream
Strawberry Ripple Ice Cream

I have a thing for hot and cold food together. So my Vanilla Fudge Chocolate Brownies with a scoop or two of Camp Coffee Ice Cream and hot custard poured over, would be my idea of pudding heaven!

That is exactly why I enjoy cooking and baking so much at home. The flavours and combinations are limitless, plus it’s usually a lot cheaper to make it yourself and tastes a lot better. Why? Because you can make it exactly how you want it to taste.

Whatever to are making, baking and creating in your kitchens, have fun creating you feast. Also if you have the means to share some of your bakes, it is so rewarding. Seeing someone smile as you hand them a slice of cake, knowing they e not been forgotten about, simply because the can’t get out and about. We living in communities. Let’s make someone’s day with a surprise treat?

Sammie xx

Camp Coffee Club  provided me with the Camp coffee to make this recipe. All opinions, views, content and photography are my own. Please see my Disclosure Policy.

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Triple Chocolate Chunk Ice Cream

Triple Chocolate Chunk Ice Cream, silky smooth chocolate ice cream studded with nuggets of white, milk and dark chocolate chunks.

I have come across very few people who do not like ice cream. Maybe they are restricted because of dietary reasons, but they still love it. One of the most popular flavours is chocolate, so indulge yourself with my Triple Chocolate Chunk Ice Cream.

FF Triple Chocolate Chunk Ice Cream
Triple Chocolate Chunk Ice Cream chocca full of flavour!

If you love chocolate ice cream then this is THE one for you!

Rich, smooth chocolate ice cream with delicious chunks of white, milk and dark chocolate in every mouthful.

FF Triple Chocolate Chunk Ice Cream
Triple Chocolate Chunk Ice Cream perfect for every kind of chocolate lover.

I honestly don’t think I’ve ever seen our three teenage children so excited about an ice cream. They absolutely couldn’t wait for the photo shoot of this Triple Chocolate Chunk Ice Cream to be over so that they could start eating their laden cones.

FF Triple Chocolate Chunk Ice Cream
Triple Chocolate Chunk Ice Cream patiently held waiting to be consumed!

Quite a cute picture, especially as the tallest is holding the bottom ice cream!

Divine Chocolate sent me some of their chocolate to use in baking. Well I couldn’t resist making an ice cream. Not just any ice cream though, a really good chocolate ice cream, with whole pieces of chocolate throughout, making each bite utterly delicious.

FF Triple Chocolate Chunk Ice Cream
Divine Chocolate flavours this ice cream all the way through.

Whilst I have made no churn ice cream before, which turned out spectacularly well, following attempts have been too sweet for my palette. Whilst our children have enjoyed my experiments, I couldn’t honestly put the recipes on here. My standards are high and overly sweet doesn’t cut it with me.

FF Triple Chocolate Chunk Ice Cream
Triple Chocolate Chunk Ice Cream a perfect balance of flavours.

Whilst it may be seen as more convenient making a no churn ice cream, the preparation time is the same, although churning adds an extra 15-20 minutes. That said churned ice cream is already three quarters frozen when it goes into the freezer.

Swings and roundabouts I guess?

Anyhow this Triple Chocolate Chunk Ice Cream is beautiful when churned, with a  silky, smoothness that tempts the tastebuds.

Recipe: Make 750ml Triple Chocolate Chunk Ice Cream

300ml/ 1/2 pint  Double Cream

300ml/ 1/2 pint Milk – Whole or Semi Skimmed

4 Large Free Range Egg Yolks – the whites can be frozen for up to 1 month

1tsp Corn Flour

5 tablespoons Caster Sugar

1tsp Vanilla Extract – I use Nielsen Massey

200g/7oz Dark Chocolate

100g/4oz Milk Chocolate

100g/4oz White Chocolate

Method: Ensure the frozen compartment of your ice cream maker has been in the freezer for 12 hours or according to manufacturer’s instructions.

Note: For step by step instructions with accompanying photographs please see Very Vanilla Ice Cream.

  • Pour the cream and milk into a heavy bottomed saucepan and heat over a medium heat, until scalding point is reached – a rim of small bubbles will appear appear around the outside liquid, at the saucepan’s edge – this is called the scalding point, just before the liquid is about to boil. Once scalding point has been reached remove the pan from the heat.
  • Into a large, heatproof bowl add the egg yolks, sugar, corn flour and vanilla extract.
  • Whisk the egg yolks until they are pale and thickened, with the whisk running slowly gently pour the scalded liquid on to the eggs. Whisk until thoroughly incorporated.
  • Tranfer the contents of the bowl back to the saucepan, (I quickly wash up the original bowl, once the custard base has been poured into the pan and before I put the pan back on to the heat). Place the saucepan over medium heat and stir until the custard base has thickened and coats the back of a wooden spoon.
  • Break up 150g of the dark chocolate and place it into the freshly washed bowl.
  • Pour the custard base, through a sieve, into the bowl, over the top of the broken chocolate.
  • Stir until the chocolate has completely melted into the hot custard base.
  • Place cling film directly on to the top of the chocolate custard, to stop a skin forming and leave to cool on the worktop until warm, then place in the fridge to completely chill.

Churning the Triple Chocolate Chunk Ice Cream:

  • Set up your ice cream maker as per the manufacturer’s instructions, mine has to be churning as I pour the ice cream base in.
  • Remove the cling film from the top of the ice cream base and give it a good mix. If you find it easier transfer the liquid to a jug.
  • Pour the chocolate ice cream base into the churning bowl via the opening.
  • Churn for 15-20 minutes until the ice cream is thickly frozen.
  • Once churned to a thick consistency, turn off the machine and remove the top and paddle. Scrape off as much ice cream from the paddle as you can. Over the sink lick off the rest 😉.
  • Using a deep silicone spatula, transfer the thick chocolate ice cream to a freezer proof container that has a tight fitting lid.
  • Roughly chop the remaining dark, milk and white chocolate.
FF Triple Chocolate Chip Ice Cream
White, milk and dark chocolate chunks.
  • Sprinkle the chocolate chunks on top of the thick chocolate ice cream in the freezer tub.
FF Triple Chocolate Chunk Ice Cream
Triple Chocolate Chunk Ice Cream you know this is going to taste so good!
  • Swirl the triple chocolate chunks evenly through the ice cream – I use the handle of a wooden spoon, swirling the chunks through the ice cream. Then snap on the tight fitting lid and place in the freezer for 6-8 hours, or overnight to finish freezing.
FF Triple Chocolate Chunk Ice Cream
Triple Chocolate Chunk Ice Cream ready for the freezer.

How good does that tub look?

Exactly! You cannot buy this kind of deliciousness 😀.

To serve, remove from the freezer 15-20 minutes prior to serving. As there are no artificial softeners or artificial anything in this Triple Chocolate Chunk Ice Cream, it needs a little time to warm before being scoop-able!

Scoop into cones, bowls, chocolate dipped cups, or even my Toffee Cookie Cups – whatever your heart desires.

FF Triple Chocolate Chunk Ice Cream
Triple Chocolate Chunk Ice Cream so decadent and delicious.

Then tuck in. Savour each mouthful of this delicghtful ice cream.

Just a little tip, make a double batch of this ice cream, it disappeared in one night between 5 of us – just sayin’.

If you love this recipe for Triple Chocolate Chunk Ice Cream why not take a look at these:

Blueberry Bloom Ice Cream

 FF Triple Chocolate Chunk Ice Cream
Blueberry Bloom Ice Cream definitely one for the adults with a splash of gin 😉

Lemon Ripple Ice Cream

FF Triple Chocolate Chunk Ice Cream
Lemon Ripple Ice Cream

Chocolate Rolo Ice Cream

FF Triple Chocolate Chunk Ice Cream
Chocolate Rolo Ice Cream

Ice cream is fun. It brings back childhood memories for many people and why shouldn’t we still enjoy food from our memories now?

During my summer ice cream making journey, all who have tried the various flavours I have made, including the ones that didn’t make the cut, have agreed that homemade tastes best.

So as we edge into Autumn and proper pudding season begins, don’t banish your ice cream maker to the back of the cupboard, languishing lonely for another year – yes in our house ice cream makers have feelings 😉. Join me as I pair new ice cream flavours with puddings and desserts through the colder months.

Not got an ice cream maker? I highly recommend the Which Best Buy ice cream maker from Andrew James . It has been thoroughly tested throughout the summer, keep your eyes open for the review coming up shortly.

Have fun, feasting, sharing and enjoying good company, remembering that food always tastes better when it’s shared!

Sammie xx

Divine Chocolate provided me with the chocolate for this recipe. All view, opinions, content and photography are my own. Please see my Disclosure Policy.

 

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Blueberry Bloom Ice Cream

Blueberry Bloom Ice Cream a  vivid purple colour contrasts with the silky, smooth texture and flavour of blueberries and the floral fragrance of Bloom Gin.

Such an elegantly beautiful dessert to look at my Blueberry Bloom Ice Cream has a grown up, smooth blueberry flavour, layered with subtle, but definite flavours that come from the added Bloom Gin.

FF Blueberry Bloom Ice Cream
Blueberry Bloom Ice Cream such a vivid colour.

The blueberries in this ice cream are very gently cooked with a little sugar, so a not to lose their distinct flavour. Wonderfully floral, a splash of Bloom Gin not only adds to the delightful, fruity flavour, it compliments the sweetness of the blueberries.

FF Blueberry Bloom Ice Cream
Blueberry Bloom Ice Cream elegantly served in martini glasses.

After freezing, which can dull some flavours, the vivid purple Blueberry Bloom Ice Cream comes alive on the palette. As the blueberries are left whole, the ice cream has a texture, not dissimilar to rum and raisin. The blueberries providing interest against the smooth, silky ice cream.

FF Blueberry Bloom Ice Cream
Blueberry Bloom Ice Cream a feast for the eyes.

Made using a ice cream maker, the churning action stops such a large volume of fruit creating large ice crystals. Similar to champagne, where the smaller the bubbles, the creamier the champagne tastes, in ice cream making, the smaller the ice crystals the smoother the finished ice cream.

Recipe: Makes 1L Blueberry Bloom Ice Cream

300ml/ 1/2pt Double Cream

300ml/ 1/2pt Milk – Whole or Semi Skimmed

1/2tsp Vanilla Extract – I use Nielsen-Massey

4 Large Free Range Egg – freeze the whites for up to 1 month

1tsp Corn Flour

5tbsp Caster Sugar

300g Fresh Blueberries

1tbsp Caster Sugar

1tbsp Tap Water

2tbsp Bloom Gin

Method: Ensure the freezing compartment/bowl of your ice cream maker has been in the freezer overnight, or according to manufacturer’s instructions.

Note: For step by step instructions with photographs, on how to make the ice cream base please see Very Vanilla Ice Cream.

  • Place the blueberries in a small saucepan. Add 1 tablespoon of both sugar and water. Place over a medium heat and cook until the blueberries just start to burst, giving up their precious juice. Remove the pan from the heat and transfer the contents to a bowl. Allow to cool and then add 2 tablespoons of Bloom Gin. Set to one side.
FF Blueberry Bloom Ice Cream
Note how deeply pink the cooked blueberries look here.
  • Making the ice cream base:
  • Into a large heavy bottomed saucepan add both the milk and cream. Place over a medium heat and cook until scalding point is reached – this is the point before the liquid boils. Small bubbles will appear around the edge of the cream mixture, once scalding point is reached remove the pan from the heat.
  • In a large, heatproof bowl, add the eggs, sugar, vanilla extract and corn flour.
  • Whisk the eggs until they are pale and creamy.
  • With the whisk still running on slow gently pour the hot cream mixture into the whipped eggs. Whisk until well combined.
  • Tip the ice cream base back into the saucepan and cook over a medium heat, stirring until the custard has thickened and coats the back of a wooden spoon. Remove the saucepan from the heat.
  • Pour the hot custard through a sieve into a heatproof bowl – I usually quickly wash up and dry the original bowl I’ve used.
  • Place cling film directly on top of the custard, this will stop a skin from forming.
  • Allow the custard to cool a little on the worktop and then transfer both it and the prepared blueberries to the fridge to chill.
  • When both are chilled assemble your ice cream maker, as per the manufacturer’s instructions.
  • Pour the blueberry mixture into the cold custard ice cream base and stir.
  • Tranfer the Blueberry Bloom Ice Cream mixture to a large jug.
  • With the machine switched on (in my case) pour the ice cream mixture into the churning ice cream maker.
  • Churn until the ice cream is softly frozen – about 20 minutes.
  • Switch of the machine, remove the paddle and scoop the softly frozen ice cream into a freezer proof tub.
FF Blueberry Bloom Ice Cream
Blueberry Bloom Ice Cream, churned and ready for the freezer.
  • Clip on a tight fitting lid and place in the freezer to firm up. Ideally it should be left for 6 hours or overnight, depending on the ambient temperature.

To serve, remove the Blueberry Bloom Ice Cream from the freezer 15 minutes prior to scooping. This will allow the ice cream to soften slightly. Although there is a small addition of alcohol it is not enough to affect the freezing of this ice cream.

FF Blueberry Bloom Ice Cream
Blueberry Bloom Ice Cream a delightful dessert to finish a dinner party with.

This stunning looking ice cream looks elegant scooped into martini glasses.

Perhaps served with a glass of Bloom Gin, tonic water and 3 blueberries, over ice?

FF Blueberry Bloom Ice Cream
Blueberry Bloom Ice Cream the perfect balance of flavours.

Unusual, unique and utterly delicious, this delightful ice cream needs to be tasted to be truly appreciated.

If you have enjoyed this recipe for Blueberry Bloom Ice Cream you may also like these:

Blackberry Chocolate Chunk Ice Cream

FF Blueberry Bloom Ice Cream
Blackberry Chocolate Chunk Ice Cream.

Gin and Tonic Strawberry Sorbet

FF Blueberry Bloom Ice Cream
Gin and Tonic Strawberry Sorbet – Bloom Gin was used in this recipe.

Lemon Ripple Ice Cream

FF Blueberry Bloom Ice Cream
Lemon Ripple ice Cream.

There are other iced recipes on here, like my Refreshing Tropical Fruit Sorbet . When you put your mind to it there are endless flavour combinations availed to you if you own an ice cream maker. I prefer not to be limited by what’s available in store.

if you make this Blueberry Bloom Ice Cream, please use Bloom Gin. It simply will not taste the same with other gins. The floral honeysuckle, chamomile and pomelo botanicals, used in the art of distilling Bloom Gin, balance with this ice cream perfectly.

Whatever you are making, baking and creating in your kitchens, as you prepare a feast, have fun. Food and drink should be enjoyed with good company.

Sammie xx

I was provided with some Bloom Gin for the purposes of a review. All opinions, views, content and photography are my own. Please see my Disclosure Policy.

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New Berry Fruits Ice Cream

Tutti fruity. Does anyone else remember that ice cream flavour? Or am I showing my youth 😉. Well that’s what I was aiming for when I created this New Berry Fruits Ice Cream, except……….. it is so much better than I ever remember. The jelly sweets have a true, intense, fruity flavour, that doesn’t diminish when frozen AND they stay chewy!

Win Win.

FF New Berry Fruits Ice Cream
New Berry Fruits Ice Cream so intensely fruity and delicious.

Each 100g box of New Berry Fruits contains 8 individual jelly sweets with a liquid centre and a crunchy, sugary coating.

FF New Berry Fruits Ice Cream
New Berry Fruits beautifully packaged and incredibly tasty.

These jelly fruits with the liquid centre are unbelievably good. Intensely fruity, chewy, hidden nectar in the centre. If you love sweets, you really need to try these.

As I am allergic to orange, I left them out of the ice cream. If you love orange they will totally work with all the other New Berry Fruits in the ice cream base that I’ve created.

FF New Berry Fruits Ice Cream
New Berry Fruits Ice Cream 2 Scoops and it was all mine 😉

To make this recipe you will need 2 boxes of New Berry Fruits. We are very honest here at Feasting is Fun, it is acceptable for one or three jellies to ‘go missing’ during the making of this New Berry Fruits Ice Cream. That’s all part of the fun and the ice cream will taste just as good.

You will also need both lemon and rose extract. You only need a little bit of each, however, they are what give this fruity ice cream it’s fantastic background flavour. I have other recipes that use the extracts, so it really is worth buying them. I only use Nielsen-Massey extracts and they are available in most major supermarkets as well as online.

FF New Berry Fruits Ice Cream
New Berry Fruits Ice Cream it may be worth making a double batch as it is soo good!

Time to show you how to make this cooling, fruity treat.

Recipe: New Berry Fruits Ice Cream makes 750ml approx.

2 Boxes of New Berry Fruits

300ml/ 1/2pint Double Cream

300ml/ 1/2pint Milk – Whole or Semi Skimmed

1/4tsp Lemon Extract

1/4tsp Rose Extract

1tsp Vanilla Extract

4 Large Free Range Egg Yolks – the whites can be frozen for up to 1 month

1tsp Corn Flour – also known as corn starch

4tbsp Caster Sugar

Method: Ensure the cooling ‘bowl’ of your ice cream maker has been in the freezer for at least 8 hours, ideally overnight, or as per manufacturer’s instructions.

Note: For photographic step by step instructions on how to make the custard base for the ice cream please see Very Vanilla Ice Cream.

  • Pour the milk and cream into a heavy bottomed saucepan over a medium heat.
  • Bring the liquid to scalding point – this is just before it boils, there will be a ring of bubbles that appear around the edge of the liquid. Once the bubbles appear remove from the heat.
  • Whilst the milk/cream is heating, into a large bowl add the egg yolks, corn flour, sugar and vanilla extract. Whisk until pale, thick and creamy.
  • With the mixer on slow, slowly add the scalded cream mixture to the egg mix, constantly mixing.
  • Tip the contents of the bowl back into the saucepan, over a low heat.
  • Stir until the custard ice cream base has thickened and coats the back of a wooden spoon. The base is now cooked.
  • Pour the custard base through a sieve into a clean bowl – I generally quickly wash up the original bowl that I was using.
  • Cover the top of the custard base with cling film, so that it is in direct contact. This stops a skin from forming.
FF New Berry Fruits Ice Cream
The custard base is cooling ready for it’s extra flavour boost!
  • Allow the custard base to cool slightly and then chill in the fridge.
  • Once chilled add 1/4 teaspoon of both lemon and rose extract. Stir to mix.
  • Set up your ice cream maker and then pour in the custard base and switch the machine on.
  • Whilst the ice cream is churning and freezing, chop each New Berry Fruit into 4 pieces.
FF New Berry Fruits Ice Cream
Chopped up New Berry Fruits ready to add to the frozen ice cream.
  • When the ice cream is thickly frozen, switch off the machine, remove the top and paddle and using a silicone spatula scoop the fruity flavoured ice cream into a freezer proof tub.
  • Add the chopped New Berry Fruits and stir with a spoon to distribute evenly throughout the ice cream.
FF New Berry Fruits Ice Cream
New Berry Fruits Ice Cream mixing in the delicious jellies.
  • Pop an air tight lid on to the tub and place in the freezer until frozen solid.
  • To serve remove the ice cream from the freezer 10-15 minutes prior to scooping this will allow it to soften a little.

This is a fun ice cream so scoop your New Berry Fruits Ice Cream into cones or waffle cups and enjoy the amazing flavours and chewy jellies.

FF New Berry Fruits Ice Cream
New Berry Fruits Ice Cream fruity luscious fun.

Oh this New Berry Fruit Ice Cream is so berry, berry good! The fabulous fruity background flavour of the ice cream works beautifully with the intense bursts of fruity, chewy flavour.

New Berry Fruits are widely available online and at Waitrose.

If you have enjoyed this recipe for New Berry Fruits Ice Cream you may also enjoy these:

Lemon Ripple Ice Cream

FF New Berry Fruits Ice Cream
Lemon Ripple Ice Cream

Strawberry Ripple Ice Cream

FF New Berry Fruits Ice Cream
Strawberry Ripple Ice Cream

Refreshing Tropical Fruit Sorbet

FF New Berry Fruits Ice Cream
Refreshing Tropical Fruit Sorbet

Fruity, delicious, homemade ice creams and sorbet. You know exactly what has gone into each batch you make. Perfect for those following a gluten free diet, just ensure that your corn flour is certified gluten free. Whilst the sorbet it is both gluten and dairy free.

If you haven’t ever tried making your own ice cream at home, I hope I’ve encouraged you to have a go. It is so much fun coming up with new flavour combinations. I really wouldn’t be without my Andrew James Which Best Buy, ice cream maker. I’ve said before that an appliance has to earn it’s place in my kitchen. This summer alone I must have made 30 plus new ice cream recipes. Not all are on here – yet 😉!

Sammie xx

 

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Dreamy Chocolate Fudge Cake

Dreamy Chocolate Fudge Cake, the softest chocolate fudge cake, draped in a chocolate fudge icing and adorned with chocolate caramel biscuit balls.

Do you ever dream of chocolate? I do! Whilst making and then tasting this recipe there was only one name that fitted the incredible flavour, taste and texture experience, that is this Dreamy Chocolate Fudge Cake.

FF Dreamy Chocolate Fudge Cake
Dreamy Chocolate Fudge Cake every bit as good as it looks.

This incredibly tasty cake was made using  Wright’s Baking Chocolate Fudge Cake Mix.

I love having a few Wright’s Baking Mixes on hand, especially for days like today.

FF Dreamy Chocolate Fudge Cake
Dreamy Chocolate Fudge Cake easy to make, easier to eat 😉

Having just spent 2 whole days, floored by the monster of all migraines, today I was able to get up. If you too suffer with migraines you may find this helpful Migraine Not Always Sunshine And Roses.

My therapy, comfort and pleasure is to bake and cook. Tackling a cake, from scratch today was beyond me. So instead I used my trustworthy packet mix to create this Dreamy Chocolate Fudge Cake.

Yes, you may thinks I’m nuts, wanting to bake after spending the weekend in pain, in bed, with the curtains closed. For me though, being in the kitchen is freeing. My creativity is allowed to run wild – for the record I had absolutely no idea if I could pull off the icing – yet that’s part of the thrill. If it hadn’t of worked I’d have switched to plan B.

FF Dreamy Chocolate Fudge Cake
Dreamy Chocolate Fudge Cake the cake of my dreams.

Ooh this cake is good.

Really, really good.

If you have a boyfriend/girlfriend and you want to impress them, I mean I’m not guaranteeing a marriage proposal, but, this is the cake you need to make them, or anyone you know who loves really good chocolate cake, that you simply want to treat.

I have said it before and I’ll say it again the Wright’s Baking Mixes that I’ve used taste like homemade. In fact I’m already wondering how I can make a cake this delicious from scratch, because at the moment I don’t have a recipe to match this. The closest would be my Chocolate Fudge Bundt Cake.

FF Dreamy Chocolate Fudge Cake
What you’ll need for this Dreamy Chocolate Fudge Cake.

So I found these new McVities Digestive Caramel Nibbles and they work perfectly on the cake. The contrast between soft fudgey cake/icing and crunchy biscuit balls is fabulous, however, if you can’t get hold of them I’d suggest Malteser’s or Minstrel’s. Both would work well with the flavour of the cake and give that additional crunch!

Recipe: Dreamy Chocolate Fudge Cake serves 8-10

Oil or melted butter to grease the tin -approx 2 tablespoons – I used melted butter

1 Packet Chocolate Fudge Cake Mix from Wright’s Baking

60ml Melted Butter or Vegetable Oil – I use melted unsalted butter

200ml Water

For the Chocolate Fudge Icing:

4 Packets of Rolo’s

100g Dark Chocolate

100ml Double Cream

To Decorate:

1 Packet Digestive Caramel Biscuit Balls from McVities

Method: Preheat the oven to 160C/140C fan gas mark 3

I have used a silicone Bundt style mould, you can use a standard 20cm/8″ round cake tin.

  • Grease your mould/tin well. I prefer to use melted butter and apply it with a pastry brush.
  • In a large bowl add the water, oil and cake mix and whisk according to the packet instructions.
  • Pour the smooth, chocolate cake batter into the prepared mould/tin, wiping away any splashes or spills.
FF Dreamy Chocolate Fudge Cake
Dreamy Chocolate Fudge Cake ready for the oven.
  • When using a mould I like to place it on a baking sheet first.
  • Place the cake into the middle of the oven and bake for 50-60 minutes.
  • I start checking at 45 minutes. The cake is baked when an inserted skewer comes out clean. My cake took 50 minutes to bake.
  • Once baked remove the cake from the oven an allow to cool in the mould/tin for 10 minutes.
  • Turn the cake out onto a cooling rack and allow to cool completely.
FF Dreamy Chocolate Fudge Cake.
Dreamy Chocolate Fudge Cake cooled and ready to be iced.
  • To make the Chocolate Fudge Icing:
  • Place a small saucepan with an inch of water in the bottom over a medium heat.
  • Place a heatproof, I use Pyrex, bowl on top of the saucepan ensuring that the bottom of the bowl doesn’t touch the water.
  • Add the Rolo’s, chocolate and cream to the bowl.
  • Stir until you have a melted, glossy chocolate fudge icing.
FF Dreamy Chocolate Fudge Cake
Steps showing the chocolate fudge icing being made and then covering the cake.
  • Place the cake on a rack that fits over a clean baking tray. The idea being that as the icing drips through to the tray it can be scooped up with a spoon and poured back over the cake.
  • Start at the centre of the cake, evenly spooning the thick, fudgey icing around the middle and gradually turning the cake to ensure little air holes, that appear, are covered.
  • Continue spooning the icing around the cake – I actually turn the whole tray/rack around so that I can get a clear view.
  • When all the icing from the bowl has been used the cake should be 3/4 covered.
  • Scoop the remaining icing from the tray underneath the cake – you should be able to slide the cooling rack along the tray – spooning the remaining icing over the last remaining parts of exposed cake.
  • Allow the cake, once covered to sit on the rack for 10 minutes, you’ll be surprised how the definition of the swirls become visible again.
  • Using 2 flat implements – I use a fish slice and palette knife – transfer the cake to a plate or cake board.
  • Again starting in the centre and taking care to keep to the symmetry of the mould, add the caramel biscuit balls. I like to complete the centre then decorate each swirl.
FF Dreamy Chocolate Fudge Cake
Dreamy Chocolate Fudge Cake beautiful and delicious.

The cake is ready to serve straight away, although it can also be chilled for a thicker, denser ganache finish. I wasn’t prepared to wait! The only thing this cake needs is a good cup of tea to accompany it, ooh and preferably the love of your life, or family and friends to share it with.

Unless you’ve had a really, really bad day!

FF Dreamy Chocolate Fudge Cake
Dreamy Chocolate Fudge Cake, who will you share it with?

If you have enjoyed this recipe for Dreamy Chocolate Fudge Cake then you may like these:

Swirl Lime Drizzle Cake

FF Dreamy Chocolate Fudge Cake
Swirl Lime Drizzle Cake

Swirl White Chocolate Fudge Cake

FF Dreamy Chocolate Fudge Cake
White Chocolate Swirl Fudge Cake

Black Forest Giant Doughnut

FF Dreamy Chocolate Fudge Cake
Black Forest Giant Doughnut

I love how making a cake feels like a feast. It feels like a celebration, even if you are having it for Afternoon Tea on a Sunday.

Whatever you are making, baking and creating in your kitchens, have fun and remember food always tastes better when it is shared!

Sammie xx

Wright’s Baking provided me with the mix to make this cake. All content, views, opinions, photographs and recipes are my own. I was not paid to write this post. Please see my Disclosure Policy.

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Refreshing Tropical Fruit Sorbet

The smell of Summer. Sun tan lotion, seaside air and luscious seasonal fruits. Ok, I accept that the fruits in this Refreshing Tropical Fruit Sorbet are not necessarily grown in this country, although they are cheaper and more readily available during the summer.

FF Refreshing Tropical Fruit Sorbet
Refreshing Tropical Fruit Sorbet so good.

Making your own Refreshing Tropical Fruit Sorbet is so worth it. Forget about the adverts telling you that ‘you’re worth it’ this is a delicious, good for you treat, that tastes of fruit heaven!

FF Refreshing Tropical Fruit Sorbet
Refreshing Tropical Fruit Sorbet will make your tastebuds come alive!

The marriage between the flavours will make your tastebuds sing in harmony.

FF Refreshing Tropical Fruit Sorbet
Refreshing Tropical Fruit Sorbet a delicious alternative to ice cream.

There are a couple of steps needed to prepare the fruit for this sorbet, but they are absolutely worth it to extract every drop of flavour from the fruit.

Once the fruit is prepped it is then cooked for a short time. This breaks down the pineapple and separates the passionfruit seeds from their surrounding juice. The cooked fruit mixture is then sieved, to remove the very crunchy seeds. A quick whizz with an immersion blender, or liquidiser, cool and your sorbet is ready to be churned.

FF Refreshing Tropical Fruit Sorbet
Refreshing Tropical Fruit Sorbet so worth making.

This sorbet tastes of Summer. Light, intensely fruity, sweet – but not overly so and with a colour to brighten the dullest of days.

A light dessert or a delightful palette cleanser between courses for a more formal meal.

The mangos I bought for this recipe spent a few days on our sunny lounge window ledge ripening up, in fact they were warm when I prepared them. The passionfruit were smooth skinned when bought and ripened to a prune-like wrinkling of the skin. To test if a pineapple is ripe I suggest smelling it. If it smells of pineapple then it’s ripe.

Recipe: Makes 1L Refreshing Tropical Fruit Sorbet

6 Passion Fruit

2 Large Mango

1 Medium Pineapple

400mls Water

100g/4oz Sugar

Optional – see note at the end – Orange Blossom Water 1/4tsp – I suggest Nielsen-Massey

Method: Ensure the frozen compartment of your ice cream maker has been in the deep freeze overnight or according to manufacturers instructions.

  • Scoop the contents of the 6 passion fruit into a large heavy based saucepan. Squeezing the empty skins to ensure every drop of precious juice is used.
  • Next prepare the mangos. Cut down either side of the central stone, you will have three pieces. Take a fleshy side of the mango and score into three pieces using a sharp knife. With the blade flat to the skin, run the knife along each third, releasing a long slither of juicy, ripe mango. Repeat for the other side. Place the mango slices into the saucepan. Hold the central flesh and skin covered stone over the saucepan and squeeze as hard as you can. Scrape all of the pulp and juice from your hand into the pan.
  • Prepare the pineapple by cutting off the green spiky top and the flat base. Cut the pineapple into half and then divide each half into 3 sections. Cut down the outside of the central hard core – it will be the point of the pineapple. As with the mango, lay the blade flat between the fruit and the skin and slice to separate the two. Chop the pineapple into large chunks and add to the saucepan. Squeeze the skin and the hard core pieces over the saucepan to extracte as much juice as possible.
  • Pour the water over the fruit.
  • Add the sugar and turn the heat on to high under the pan.
FF Refreshing Tropical Fruit Sorbet
Refreshing Tropical Fruit Sorbet
  • Once the contents of the pan have started to bubble reduce the heat to medium, keep an eye on the fruit to ensure it doesn’t boil over.
  • Continue cooking for 20 minutes.
  • Carefully remove a spoonful of liquid from the saucepan, allow to cool and taste. The flavour should be pure fruit, not watered down and not super sweet – just as if you had eaten a slice of ripe mango. If the flavour is a little weak, continue cooking for a further 10 minutes and taste again.
  • When you are happy with the tropical fruit flavour, remove the saucepan from the heat.
  • Place a sieve over a large bowl.
  • Carefully pour the hot fruit mixture into the bowl through the sieve.
FF Refreshing Tropical Fruit Sorbet
This is going to become the most Refreshing Tropical Fruit Sorbet.
  • Using a strong dessert spoon press all of the fruit through the sieve. Occasionally clearing the underside of the sieve with a clean spoon, so that all the fruit pulp and juice goes into the bowl below.
  • This takes about 10 minutes to get it to this stage.
FF Refreshing Tropical Fruit Sorbet
Pips and pulp left in the sieve, all the flavour is in the bowl.
  • I did taste the remaining pulp and although crunchy it was pretty flavourless, that said you could still have it swirled through yoghurt for breakfast.
  • If you have an immersion blender or liquidiser, blend the resulting lumpy liquid until velvety smooth.
  • Place the bowl on a trivet, to aid cooling air circulation and cover with a net food tent, or cling film to stop flies having a taste!
FF Refreshing Tropical Fruit Sorbet.
Refreshing Tropical Fruit Sorbet cooling.
  • Allow the sorbet liquid to cool and then place in the fridge to chill.
  • Once chilled set up your ice cream maker according to manufacturers instructions.
  • Transfer the sorbet liquid to a jug, this makes pouring the liquid into the frozen chamber much easier.
  • With the machine churning pour the sorbet liquid into the ice cream maker and churn until slushy like.
  • Stop the machine, remove the paddle and scoop/pour the slushy mixture into a freezer proof, resealable tub.
FF Refreshing Tropical Fruit Sorbet
Refreshing Tropical Fruit Sorbet so full of fruity flavour.
  • Pop the lid on and place in the deep freeze, generally I leave ice creams and sorbets overnight, until frozen through.

To serve, remove the sorbet from the freezer 15-20 minutes to allow to soften slightly.

FF Refreshing Tropical Fruit Sorbet
Refreshing Tropical Fruit Sorbet the perfect way to end a meal.

For me, this is the perfect dessert after a hot spicy meal such as a curry or my Chunky Chilli. The cool, fruity sorbet, soothing on your tastebuds.

This is the perfect sorbet to make if you happen upon marked down fruit in the market or shops. It will keep for 3 months in the deep freeze and brighten a dull Winter’s day.

If you have enjoyed the recipe for my Refreshing Tropical Fruit Sorbet here are some others you may also like:

Strawberry Ripple Ice Cream

FF Refreshing Tropical Fruit Sorbet
Strawberry Ripple Ice Cream

Dark Chocolate Chip Vanilla Ice Cream

FF Refreshing Tropical Fruit Sorbet
Dark Chocolate Chip Vanilla Ice Cream

Lemon Ripple Ice Cream

FF Refreshing Tropical Fruit Sorbet
Lemon Ripple Ice Cream

 

I love creating, experimenting, tasting and testing different recipes. If you love mangos but aren’t a fan of pineapple, add more mango and leave the pineapple out.

Being allergic to oranges, means I always have to double check when I buy anything labelled ‘tropical’. Making my own Refreshing Tropical Fruit Sorbet means I know exactly what has gone into it. By all means adjust the sugar quantity if your fruit is sweeter, or riper. That’s why it is important to taste the liquid from the pan, remembering all the flavours will be dulled slightly by the freezing process.

I hope I have inspired you to get creative in your kitchens. Cooking should be fun. Combining flavours, adding a little something here or there, I hope that you take my recipes, try them and then change them to suit your tastes. I very much suspect a drop or two of orange blossom water would work very well in this recipe. But then I’ll never know 😉

Sammie xx

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Vanilla Fudge Chocolate Brownies

Who doesn’t love a delicious brownie? I know I do. So when I received a small selection of fudge to try out, I knew where the vanilla version was heading. Straight into these very tasty Vanilla Fudge Chocolate Brownies.

FF Vanilla Fudge Chocolate Brownies
Vanilla Fudge Chocolate Brownies dots of gold fudge throughout the brownie.

The Vanilla Fudge from Fudge Angels, is creamy with a definite vanilla taste, not just sweetened sugar and cream. So I kept with a deeply chocolate brownie recipe, allowing the fudge to ‘sing’ as it hits your tastebuds.

I also received a delicious Strawberry Pavlova Fudge, which was very popular with our eldest daughter, in truth a little too sweet for me, although it did leave a delightful strawberry flavour in my mouth.

The Smooth Ginger Fudge was delicious. If you love ginger, which I do, then you will enjoy this fudge. I can imagine using it in some ginger cookies, if I don’t snaffle it all beforehand!

FF Vanilla Fudge Chocolate Brownies
Vanilla Fudge Chocolate Brownies topped with the perfect complimentary ice cream.

These Vanilla Fudge Chocolate Brownies are perfectly delicious on their own.

However, here at Feasting is Fun, I wanted to turn them into a fantastic dessert.

What goes better with brownies than ice cream. Not any ice cream, one created to perfectly compliment the flavours found within these Vanilla Fudge Brownies, Dark Chocolate Chip Vanilla Ice Cream.

See how good I am to you?

They are both perfectly delicious on their own, bring them together and we have a taste bud party starting baby 😉

FF Vanilla Fudge Chocolate Brownies
Vanilla Fudge Chocolate Brownies – how will you eat one 😉

Such an easy traybake, turned into a jaw dropping, beautiful dessert!

The final drizzle of white chocolate on top of the brownies echoes the flavours of the vanilla fudge within. So you can be assured, if you have no desire to make your own ice cream, that the brownies are still, one hundred per cent, top class.

Our youngest daughter gave these a 10!

I wish there was a way of putting that in BIG FLASHING LIGHTS. She rarely awards a 10 for my efforts. I am literally cock-a-hoop with joy.

Did I mention the 10?

Ok I’ll leave it for now.

TEN OUT OF TEN – yup I’m done 😉

Ooh something else I should tell you before you make these, is that all the preparation, mixing etc. is carried out in a saucepan. And (I know your not supposed to start sentences with and – but I got a 10!!!), you line the swiss roll tin with foil, so there is very little clean up.

You’re welcome xx.

Recipe: Makes 15 Vanilla Fudge Chocolate Brownies

275g/10oz Dark Brown Muscavado Sugar

150g/5oz Unsalted Butter

50g/2oz Cocoa Powder

150g/5oz Plain White Flour

1tsp Bicarbonate of Soda

1/4tsp Salt – I use Maldon

1tsp Vanilla Bean Extract or Vanilla Extract – I use Nielsen-Massey

4 Large Free Range Eggs

100g/4oz Vanilla Fudge – from Fudge Angels

50g/2oz White Chocolate for drizzling over the top

Method: Preheat the oven to 180C/160C fan, gas mark 4

  • Line a 28cm x 20cm x 5 cm (12″ x  8″ x 2″) swiss roll tin with aluminium foil.
  • Place the butter, sugar and salt into a large heavy bottomed saucepan, over a medium heat.
  • Gently melt the butter and sugar together, stirring constantly with a wooden spoon until melted.
  • Move the saucepan from the heat and add the cocoa powder. Stir in immediately and the cocoa will combine easily with the melted sugar and butter.
  • Add the flour and bicarb and mix in.
  • Crack the eggs into a jug and add the vanilla bean paste. Beat lightly with a fork to combine.
  • Pour the egg mixture into the warm chocolate mix in the saucepan stirring constantly. Don’t worry everything will come together into a smooth batter.
  • Tip the brownie batter into the foil lined swiss roll tin.
  • Lift the tin and rap it hard against the worktop a couple of times. This brings any bubbles within the batter to the surface – remember brownies aren’t cake, so we want to encourage density in the bake.
  • Break off small pieces of the vanilla fudge and dot them on to the top of the uncooked brownie.
FF Vanilla Fudge Chocolate Brownies
Vanilla Fudge Chocolate Brownies ready for the oven.
  • Place the brownies in the centre of the oven and bake for 20-25 minutes.
  • Halfway through the cooking time, open the oven and rap the tin against the oven shelf. Again this stops the brownies from rising and becoming cake like.
  • The brownies are cooked when the surface has a sugary sheen and has a very slight wobble in the centre.
  • Once baked remove the Vanilla Fudge Chocolate Brownies from the oven.
FF Vanilla Fudge Chocolate Brownies
Vanilla Fudge Chocolate Brownies you can see where the fudge has baked through brownie.
  • Allow the brownie to completely cool in the tin. I actually left this brownie, once cooled, wrapped in foil for 2 days post baking, due to illness and it kept beautifully.
  • Once cooled remove the big slab of brownie from the tin and place on to a board.
  • Melt the white chocolate in the microwave, taking care not to overheat it.
  • Pour the melted chocolate into a small, disposable piping bag. Snip the very end off to create a small hole.
  • Drizzle the top of the brownie slab, however you like, with the melted chocolate.
  • Place the brownie to one side to set. In very warm weather pop the bake into the fridge to allow the chocolate to set.
FF Vanilla Fudge Chocolate Brownies
Once set cut the brownies into 15 squares.

To serve, use a pallet knife to slide beneath the base of the brownies and the foil. This ensures that any fudge at the bottom of the brownies sticks to the brownies, not the foil!

Serve as they are or with a delicious scoop of ice cream on top.

FF Vanilla Fudge Chocolate Brownies.
Vanilla Fudge Chocolate Brownies deliciously topped with homemade ice cream.

An easy traybake transformed into an elegant dessert.

If you have enjoyed this recipe for Vanilla Fudge Chocolate Brownies you may also like these:

Blackberry Nectarine Tart

FF Vanilla Fudge Chocolate Brownies
Blackberry Nectarine Tart topped with vanilla ice cream.

Chocolate Fudge Brownie Bites

FF Vanilla Fudge Chocolate Brownies
Chocolate Fudge Brownie Bites

Almond Blackberry Pear Crumble

FF Vanilla Fudge Chocolate Brownies
Almond Blackberry Pear Crumble gluten free

I love dual purpose bakes. Creating delicious brownies and then turning them into a fabulous dessert.

Do you have a favourite bake that you can vamp up to create a dessert extrondinaire?

With the weather looking good for a few days, why not have a go at making your own ice cream? Adorn your delicious homemade bakes with your own ice cream too. It really shows that Feasting is Fun!

Sammie xx

Fudge Angels sent me 3 different types of flavoured fudge to try. All opinions, views, content and photographs are my own. Please see my Disclosure Policy.

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Chocolate Rolo Ice Cream

Chocolate Rolo Ice Cream. Silky, chocolate ice cream packed full of chocolate/caramel Rolos.

FF Chocolate Rolo Ice Cream
Chocolate Rolo Ice Cream a treat the whole family will enjoy!

The idea for this recipe came from my friend and amazing fellow blogger Jane from  Jane’s Patisserie. Not only does she create the most wonderful recipes, but she’s also just got a new puppy called Rolo. So you see I had to create something to celebrate the new puppy Rolo coming home. Chocolate Rolo Ice Cream seemed the perfect solution.

FF Chocolate Rolo Ice Cream
Chocolate Rolo Ice Cream to good not to bite 😉

This Chocolate Rolo Ice Cream recipe is so versatile. Once you have made the chocolate ice cream base you can add whatever you like. I rather like the idea of a Mars Bar version, with big chunks swirled through the ice cream.

I am loving my Andrew James Which Best Buy Ice Cream Maker. In fact I now have a second bowl, which I can pop in the freezer. This means I can either make one big double batch of the same ice cream or split it into two different flavours.

FF Chocolate Rolo Ice Cream
Chocolate Rolo Ice Cream the frozen hard caramel softens in your mouth.

Making ice cream at home is easy, inexpensive, you have control over what goes in AND you are only limited by your imagination as to how many flavours you come up with! Someone asked me today why they’d never had Chocolate Rolo Ice Cream before, my answer was I’d only just invented it!!

Recipe: Makes 750ml Chocolate Rolo Ice Cream

300ml Double Cream

300ml Whole or Semi Skimmed Milk

4 Large Free Range Egg Yolks – freeze the whites in a bag for up to one month

1tsp Vanilla Bean Paste/Vanilla Extract – I use Nielsen-Massey

1tsp Corn Flour

5tbsp Caster Sugar

100g Dark Chocolate 70% Cocoa

4 Packets of Rolos

Method: Ensure the frozen bowl part of the ice cream maker has been in the freezer for at least 8 hours, or according to manufacturers instructions.

Note – for step by step photographs of how to make the custard base please see Very Vanilla Ice Cream

  • Pour the milk and cream into a heavy based saucepan over a medium heat.
  • Heat until the milk is scalded – little bubbles will appear around the rim of the liquid just before it boils. Once it has reached this point remove from the heat.
  • In a large heat proof bowl add the egg yolks, vanilla paste, corn flour and sugar.
  • Whisk until pale and creamy.
  • With the whisk still running on low, slowly pour the hot cream mixture into the bowl – this creates the custard base.
  • Pour the custard base back into the saucepan, over a low-medium heat, stirring continuously.
  • When the custard has thickened and coats the back of a wooden spoon remove the pan from the heat.
  • Chop up the dark chocolate and place into a clean bowl – I quickly rinse out the original bowl used.
  • Place a sieve over the bowl and pour the hot custard through the sieve on to the chocolate.
  • Stir the custard with a wooden spoon and the chocolate will melt into it.
FF Chocolate Rolo Ice Cream
Chocolate melting into the custard ice cream base.
FF Chocolate Rolo Ice Cream
Delicious chocolate ice cream base ready to cool.
  • Cover the chocolate custard base with cling film, so the film lays directly on the surface of the custard. This will stop a skin from forming.
  • Once cooled to warm on the work top place the bowl in the fridge to chill.
  • Once chilled the base is ready to be churned.
  • Set up your ice cream maker as per the manufacturers instructions.
  • Mine has to be churning, prior to adding any liquid.
  • Pour the chocolate custard into the churning machine through the opening and leave to churn until frozen – for me that is when the ice cream is turning as one clump with the beater.
  • Switch the machine off and remove the top part of the ice cream maker.
FF Chocolate Rolo Ice Cream
Chocolate Ice Cream that needs Rolos!
  • Remove the beater, scraping off as much of the ice cream as you can. Then lick off the rest of the ice cream 😉
  • Decant the chocolate ice cream into a freezer proof tub.
  • Unwrap 3 packets of Rolos and cut each one in half.
  • Add to the ice cream and swirl through using the handle of a wooden spoon.
  • Unwrap the fourth packet and place the Rolos directly on top of the ice cream.
FF Chocolate Rolo Ice Cream
Chocolate Rolo Ice Cream this looks so delicious.
  • Pop on a tight fitting lid and place the Chocolate Rolo Ice Cream into the freezer for at least 4 hours, or until fully frozen.
  • To serve, remove the ice cream from the freezer 15-20 before scooping. As our delicious Chocolate Rolo Ice Cream doesn’t have any artificial softener, preservatives or additives added to it, it’ll need a few minutes to soften up.
FF Chocolate Rolo Ice Cream
Chocolate Rolo Ice Cream softens and ready to serve.

Serve in cones, bowls or these fun cups I found.

FF Chocolate Rolo Ice Cream
Chocolate Rolo Ice Cream a fun, tasty, cooling treat!

Why not have a go at making your own ice cream at home. It really is so much fun.

If you have enjoyed this Chocolate Rolo Ice Cream Recipe here are a few more you may like:

Lemon Ripple Ice Cream

FF Chocolate Rolo Ice Cream
Lemon Ripple Ice Cream incredibly refreshing.

Chocolate Honeycomb Ice Cream

FF Chocolate Rolo Ice Cream
Chocolate Honeycomb Ice Cream served in toffee cookie cups.

Blackberry Chocolate Chunk Ice Cream

FF Chocolate Rolo Ice Cream
Blackberry Chocolate Chunk Ice Cream a brilliant blend of flavours.

I hope these recipes have inspired you to make your own ice cream at home? It tastes so much better than most of the ice creams you can buy and you can create your own ice cream sundaes like my Raspberry Chocolate Ice Cream Sundae.

Whatever you are making, baking and creating in your kitchens this very warm weekend, here in the South East of England, have fun feasting with family and friends.

Sammie xx

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Lemon Ripple Ice Cream

Lemon Ripple Ice Cream, this is THE ice cream I have wanted to make throughout my entire life. Creamy with tart lemon curd rippled through. If you love lemon, like I do, then trust me when I say you need to make this luscious ice cream.

FF Lemon Ripple Ice Cream
Lemon Ripple Ice Cream indulgently refreshing.

This luscious Lemon Ripple Ice Cream really is a dream come true for me. I adore lemons. I heard Jamie Oliver once say that if there weren’t lemons in his kitchen he’d give up cooking. I doubt he meant it quite to that extreme, but I do understand his passion for them.

I happily use them in savoury recipes such as my Tangy Lemon Potato Salad and sweet recipes such as this delightful Lemony Strawberry Pavlova. Their flavour is so transferable between both sweet and savoury dishes.

FF Lemon Ripple Ice Cream
Lemon Ripple Ice Cream you have to make this to know how wonderful it is.

Here, in this Lemon Ripple Ice Cream, there is a wonderful soft, creamy lemon background flavour, with bursts of tart, intense citrus lemon. The combination of both the subtle and vibrant creates a tastebud sensation that draws you into a dreamy world of lemony loveliness.

FF Lemon Ripple ice Cream
Lemon Ripple Ice Cream nothing else needed except a spoon.

Whilst you absolutely could eat this ice cream in a cone, for me, I wanted nothing to interrupt the pure creamy sensation of eating it with just a spoon. I wasn’t disappointed!

This Lemon Ripple Ice Cream is deceivingly rich. I feared whilst churning it yesterday in my new Andrew James Ice Cream Maker, that none would actually make it to the freezer. Happily I restrained myself. I am so glad that I did. Tasting it today, frozen, yet softened enough to scoop, was reward for my patience and restraint!

Just a quick note on ingredients; if you don’t have lemon extract, which is available online and in good supermarkets, don’t worry, the lemon curd added during the churning process will still provide a great lemon flavour. As for the lemon curd, use a good quality tart one, without bits. I love lemon curd with real peel in it, but this is not the place to use it.

Recipe: Makes 750ml Lemon Ripple Ice Cream

300ml Double Cream

300ml Whole or Semi Skimmed Milk

4 Large Free Range Egg Yolks

6tbsp Caster Sugar

1tsp Corn Flour

1tsp Vanilla Extract – I use Nielsen Massey

1tsp Lemon Extract – I use Nielsen-Massey

300g Best Quality Lemon Curd – I used Waitrose new waitrose 1 lemon curd, it is beautifully tart

Method: Ensure the frozen ‘bowl’ of your ice cream maker has been in the freezer for 24 hours or according to the manufacturers instructions.

Note – For step by step photos of the custard base cooking process please see Very Vanilla Ice Cream

  • Place the cream and milk into a large saucepan on a medium heat.
  • Heat until just before the liquid boils, you will see little bubbles form around the outside rim – this is known as the scalding point, once reached remove from the heat.
  • In a large bowl whisk together the egg yolks, sugar, extracts and corn flour until pale and thickened.
  • With the whisk still running on low, slowly pour the hot cream into the egg mixture.
  • Tip the entire mixture back into the saucepan, place over a medium/low heat stirring constantly until it thickens and coats the back of a wooden spoon.
  • Remove from the heat.
  • Pour the hot custard through a sieve into a large bowl.
  • Place cling film directly on to the surface of the custard to prevent a skin from forming.
FF Lemon Ripple Ice Cream
Leave the custard base to cool.
  • Leave to cool and then chill in the fridge. Once chilled transfer to a jug.
  • Set up your ice cream maker and if it is like mine, it will need to be switched on and churning before pouring in the custard.
  • Pour in the custard through the shoot and leave to churn until softly frozen.
  • Add half of the lemon curd, I use a teaspoon and added it one teaspoon at a time, through the hole, so that it slowly becomes incorporated within the ice cream.
  • When the ice cream is soft but can hold its shape stop the ice cream maker.
  • Transfer the ice cream to a freezer proof tub.
  • Spoon the remaining lemon curd on to the ice cream.
FF Lemon Ripple Ice Cream
Lemon Ripple Ice Cream ready to be rippled.
  • Use a spoon to gently ripple the lemon curd through the ice cream.
FF Lemon Ripple Ice Cream
Lemon Ripple Ice Cream ready for the freezer.
  • Resist the urge to just dive in with a spoon, as this really tastes better once it is properly frozen.
  • Pop the lid on and place in the freezer for 12 hours or ideally overnight. Why ideally? Because then you’ll be asleep and not thinking about the ice cream 😉
  • To serve, remove the tub from the freezer 15 minutes before scooping to allow it to soften.

Serve scooped into elegant dessert bowls or enjoy in an ice cream cone. Either way prepare yourself to fall ompletely, head over heels in love, with a new flavour of ice cream – Lemon Ripple Ice Cream.

FF Lemon Ripple Ice Cream
Lemon Ripple Ice Cream worth the wait and utter food heaven.

Lemon Ripple Ice Cream is very much a dreamily, creamy ice cream, not in any way a sorbet – which by the way I love and am working on a recipe.

This ice cream would make the perfect dessert after a spicy, hot meal. Refreshing, creamy and palette cleansing, yet you still feel like you’ve had dessert.

However and whenever you eat this delicious ice cream, be sure to enjoy it with others. Listen to the oohs and aahs of your loved ones enjoying something really, really good. It will make you smile 😀

If you have loved this Lemon Ripple Ice Cream recipe here are some others that you may also want to try:

Chocolate Honeycomb Ice Cream

FF Lemon Ripple Ice Cream
Chocolate Honeycomb Ice Cream delicious served in toffee cookie cups.

Strawberry Ripple Ice Cream

FF Lemon Ripple Ice Cream
Strawberry Ripple Ice Cream another way to enjoy strawberries and cream.

Chocolate Orange Ice Cream

FF Lemon Ripple Ice Cream
Chocolate Orange Ice Cream with a chocolate ganache rippled through.

I love being able to create my own ice cream flavours at home. Having an ice cream maker makes it so easy. Preparing the custard takes 15 minutes, then the custard is left to cool. Churning takes about 20 minutes and you can eat the ice cream scooped from the ice cream maker, if you want a soft set ice cream. Otherwise overnight in the freezer and you have any flavour ice cream you like!

That can never be a bad thing eh???

Thank you for your comments, photos on social media, I absolutely love seeing your makes and bakes. It still thrills me every time someone uses one of my recipes.

Have fun feasting, sharing and making people smile.

Sammie xx

Andrew James

provided me with an ice cream maker to review. All views, opinions, content, recipes and photographs are my own. Please see my Disclosure Policy.

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Chocolate Honeycomb Ice Cream

This delicious Chocolate Honeycomb Ice Cream is increadible. Creamy chocolate ice cream with crumbled chunks and golden dust from Cadbury’s Crunchie Bars.

FF Chocolate Honeycomb Ice Cream
Chocolate Honeycomb Ice Cream in delicious Toffee Cookie Cups

Chocolate Honeycomb Ice Cream enjoyed in delicious Toffee Cookie Cups.

This chocolate based ice cream is incredibly smooth, punctuated by delicious, toffee flavoured honeycomb pieces of different sizes. Perfect in cones, scooped into bowls or even Cookie Cups (watch out for the upcoming post).

FF Chocolate Honeycomb Ice Cream
Chocolate Honeycomb Ice Cream a delightful treat.

Truthfully I find Crunchie bars just a bit too sweet for my tastebuds, yet in this dreamy ice cream their flavour is dulled, by being frozen and the result is a stronger toffee, less sweet, flavour. Scooped into these Toffee Cookie Cups using Wright’s Baking new mix and the flavours work incredibly well together.

Summer is definitely the season for ice cream. True it can be eaten throughout the year, in fact hot custard and cold ice cream served with a warming dessert is one of my favourite ways to enjoy it, especially in the Winter. There’s something about the hot and cold together that I love. It is not unusual for me to enjoy a cup of tea or coffee with ice cream in a cone!

FF Chocolate Honeycomb Ice Cream
Chocolate Honeycomb Ice Cream delicious however you enjoy it.

This Chocolate Honeycomb Ice Cream took less time than usual, approximately 15 minutes, to soften once removed from the freezer.

Homemade ice creams, in general, freeze more firmly than the mass produced version. Without additives to soften them, you may have to wait a few minutes, but I think homemade ice cream is definitely worth the wait. Knowing what goes into our food helps us make healthier choices. I am not for one moment saying that eating a whole tub full of ice cream is good for you, far from it, simply that having made it yourself, you are more likely to be satisfied with a smaller portion.

One scoop of this Chocolate Honeycomb Ice Cream in these Cookie Cups was plenty. The ice cream was savoured – as were the Cookie Cups!

Recipe: Makes 750ml Chocolate Honeycomb Ice Cream

300ml Double Cream

300ml Whole or Semi Skimmed Milk

4 Large Free Range Egg Yolks – the egg whites can be frozen for up to one month – I use zip lock freezer bags

6tbsp Caster Sugar

1tsp Corn Flour

1tsp Vanilla Extract – I used Nielsen-Massey

125g Milk Chocolate – I used Callebaut

4 Cadbury’s Crunchie Bars

Method:

For step by step photographic instructions please see Very Vanilla Ice Cream

  • Place the cream and milk into a large, heavy bottomed saucepan. Place over a medium heat until bubbles form around the outside rim, before the liquid boils. This is called the scalding point. Remove from the heat.
  • In a large bowl add the egg yolks, caster sugar, corn flour and vanilla extract.
  • Whisk until pale and thickened.
  • With the whisk on low, pour the scalded cream mixture slowly into the whisked eggs. This is called the custard base.
  • Pour the custard base back into the saucepan and cook over a medium heat until the custard thickens and coats the back of a wooden spoon.
  • Remove the custard from the heat.
  • In a clean bowl add the milk chocolate.
  • Pour the custard base through a sieve on top of the milk chocolate.
FF Chocolate Honeycomb Ice Cream
The custard base will gently melt the chocolate.
  • Once the custard is in the bowl, remove the sieve and stir the custard so that the melted chocolate incorporates and melts into the custard.
FF Chocolate Honeycomb Ice Cream
Chocolate Honeycomb Ice Cream custard ready to be cooled and churned.
  • Cover the top of the custard with cling film, so that is is in contact with the liquid. This will stop a skin from forming.
  • Once cooled slightly chill the custard in the fridge.
  • Once chilled, set up your ice cream maker according to the manufacturers instructions.
  • Churn the chocolate ice cream until it is softly frozen.
  • Crumble up 2 Crunchie bars and place in the bottom of the freezer proof tub to be used for the ice cream.
FF Chocolate Honeycomb Ice Cream
Crumbled up Crunchie bars in the base of the container.
  • Scoop the soft chocolate ice cream into the freezer tub.
  • Break up another 2 Crunchie bars. Add one to the tub and stir to mix, then crumble the second on to the top of the Chocolate Honeycomb Ice Cream.
FF Chocolate Honeycomb Ice Cream
Chocolate Honeycomb Ice Cream with extra chocolate honeycomb on top.

Pop on an airtight lid and place the ice cream in the freezer to firm up.

Remove the container from the freezer 15 minutes prior to serving.

Ice Creams are a great barbecue dessert, when it’s hot and everyone needs cooling down. I have also be known to serve up ice cream smoothies such as Raspberry and Banana Ice Cream Smoothies, for breakfast, after a sleepover, in the middle of August when the weather is hot and stuffy.

If you have enjoyed this recipe for Chocolate Honeycomb Ice Cream then you may also like these:

Blackberry Chocolate Chunk Ice Cream

FF Blackberry Chocolate Chunk Ice Cream
Blackberry Chocolate Chunk Ice Cream very refreshing.

Chocolate Orange Ice Cream

FF Chocolate Honeycomb Ice Cream
Chocolate Orange Ice Cream with a chocolate ganache rippled through.

Strawberry Ripple Ice Cream

FF Chocolate Honeycomb Ice Cream
Strawberry Ripple Ice Cream making the best of British strawberries.

 

Life for me and us as a family is all about balance. I am unwilling, although I did try for a why, to eat entirely local, organic, free from additives food. I appreciate that for some people, this is not a choice they have. Rather our meat and fish is organic, we are attempting to grow some vegetables this year at home – without the use of pesticides and our meals are generally cooked from scratch.

This is a personal choice and I absolutely do not stand in judgement of others that choose differently. Baking our own bread is a pleasure and after the smell of ‘plastic bread’ I’m not sure I could go back to shop bought. Yet when out and about we will eat at cafes without always thinking of the food’s origins.

Personally I know from experience that my body functions and feels better when it is fuelled with plenty of fruit and veg. On holiday one year when I was younger I craved salad! Travelling across Europe with a vegetarian friend proved extremely difficult to eat regularly, let alone healthily.

Making one small change can have a massive impact. Ours was to eat only additive free, organic if possible, meat and fish. We eat meat, yet we want the animals we consume to live a good, healthy, happy life. Since being diagnosed with Fibromyalgia I have also become increasing aware of how medicated some farm animals can be. So I’m also looking after my health and the health of our family.

A recent report (sorry I’ve lost its origins) suggested that people who cook for themselves tend to not diet and generally have stable weight. I can attest to having had relatively stable weight over the years and I have always cooked dinner, even when I lived on my own. I hope this doesn’t sound preachy? It isn’t meant to.

Feasting is Fun is just that. Making every meal count – a feast and having fun whilst preparing and enjoying your meal/dessert/drink.

Sammie xx

 

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