Cherry Chocolate Ice Cream

Are you a fan of ice cream? I am and I absolutely love making it myself. The reason for that is, firstly I own an awesome ice cream maker from Andrew James and secondly any flavour combination is possible. Welcome to my Cherry Chocolate Ice Cream.

FF Cherry Chocolate Ice Cream
Cherry Chocolate Ice Cream where’s the spoon?

In truth, yesterday I was going to make a batch of Strawberry Ripple Ice Cream. Yet while foraging around in the cupboard for ingredients I came across a bar of Lindt Cherry Chocolate. An idea started to form. Further rummaging and the second ingredient was found. A can of tinned cherries. Not sure if they would make it to the final recipe I hooked them out anyway. It was time to start experimenting!

FF Cherry Chocolate Ice Cream
Cherry Chocolate Ice Cream sparkling in the sunshine

Cherry and chocolate are a classic combination. In truth, during cherry season I may try this recipe with gorgeous, glossy fresh cherries. Especially as we have a cherry tree in our garden. Instead their flavour is imparted firstly through the cherry chocolate bar. Resulting in a pleasantly mild flavour. However, once frozen the flavours dull. Resulting in the decision to use a full can of cherry pie filling (please don’t hate me) with the additional dark chocolate chunks added as well.

FF Cherry Chocolate Ice Cream
Cherry Chocolate Ice Cream perfect on a sunny day

Taste, an important part of developing a recipe, is key. Once churned, frequent tastings were made as more cherries were added. It’s a hard life! Eventually the balance was perfect using the entire can. Dark chocolate chunks transform any ice cream, with both flavour and texture. Here they provide deep chocolate flavour within the silky, mild chocolate ice cream. Resulting in this incredible Cherry Chocolate Ice Cream, my hubby’s all time favourite.

FF Cherry Chocolate Ice Cream
Cherry Chocolate Ice Cream a delightful dessert

Recipe: Cherry Chocolate Ice Cream makes approx. 1L

300ml Double Cream

300ml Whole Milk

1tsp Vanilla Extract – I use Nielsen-Massey

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

1tsp Corn Flour – I use Dove’s Farm as it is certified gluten free

4tbsp Caster Sugar

100g Bar Lindt Cherry Chocolate

1 x 410g Can Cherry Pie Filling

100g Dark Chocolate Chunks/Bar

Method:  Place the bowl of the ice cream maker in the freezer at least 8 hours/overnight or follow the manufacturer’s instructions, prior to making this ice cream.

For step by step instructions and photos please see Very Vanilla Ice Cream .

  • First of all pour the cream and milk into a heavy based saucepan placed over a medium heat.
  • While the cream is heating place the egg yolks, sugar, vanilla extract and corn flour into a large heatproof bowl.
  • Whisk the ingredients together until pale and frothy, keeping an eye on the heating cream.
  • Heat the cream and milk to scalding point. That is when a ring of bubbles appear around the rim of the saucepan, just prior to the liquid boiling. Remove from the heat once scalding point has been reached.
  • With the whisk on slow, gently pour in the heated cream, increasing the speed once it is all added.
  • Pour the custard mixture back into the pan and place over a medium heat. Stir to ensure that the base doesn’t burn. Continue until the custard is thickened and coats the back of a wooden spoon. Remove from heat.
  • While the custard is cooking break up the cherry chocolate bar and place into a heatproof bowl. Place a sieve over the bowl.
  • Next, pour the thickened custard through the sieve into the bowl.
  • Stir the custard until all of the chocolate has melted. Cover the custard with cling film placed directly on to the top of the hot, thick liquid.
  • Set the bowl to one side to cool.
FF Cherry Chocolate Ice Cream
The hot custard melts the cherry chocolate.
  • When the ice cream base has cooled place in the fridge to chill.
  • While the ice cream base is chilling prepare the chocolate chunks. If using a bar chop into pieces.
  • Set up the ice cream maker once the ice cream base is cold.
  • Pour the base into the ice cream maker and churn until softly frozen.
  • Decant the ice cream into a freezer proof container with a tight fitting lid.
  • Add the cherries and chopped chocolate.
FF Cherry Chocolate Ice Cream
Creating the Cherry Chocolate Ice Cream
  • Using the handle of a wooden spoon swirl the ingredients together.
FF Cherry Chocolate Ice Cream
Cherry Chocolate Ice Cream swirled together and ready for the freezer.
  • Clip on a tight fitting lid and place in the freezer for 6 hours or ideally overnight.
  • Remove the ice cream 10-20 minutes prior to serving to allow it to soften, which will allow easy scooping.
FF Cherry Chocolate Ice Cream
Cherry Chocolate Ice Cream ready to serve

Serve generous scoops of this utterly scrumptious ice cream in bowls or cones. Watch the smiles on faces as they discover whole cherries, nuggets of dark chocolate and enjoy feasting.

FF Cherry Chocolate Ice Cream
Cherry Chocolate Ice Cream Sundae

Why not turn this delicious ice cream into a Cherry Chocolate Ice Cream Sundae?

If you have enjoyed this recipe for Cherry Chocolate Ice Cream there are many other ice cream recipes on Feasting is Fun, here are a few:

Triple Chocolate Chunk Ice Cream

FF Cherry Chocolate Ice Cream
Triple Chocolate Chunk Ice Cream

Lemon Ripple Ice Cream

FF Cherry Chocolate Ice Cream
Lemon Ripple Ice Cream

Chocolate Rolo Ice Cream

FF Cherry Chocolate Ice Cream
Chocolate Rolo Ice Cream

Nothing beats homemade ice cream, especially on a hot, sunny day. The flavour combinations are limitless. Since you are in control you can simply make flavours that aren’t available in the shops. I could not be parted from my ice cream maker. The bowl has a permanent place in our freezer, ready for whenever the need for ice cream arises. And yes sometimes it is a need!

Whatever you are making, baking and creating this weekend have fun.

Sammie xx

No part of this post may be copied without my specific written agreement. Please see my Disclosure Policy.

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Twisted Fruity Jam Tarts

Who loves the idea of eating jam tarts for breakfast? I certainly do. My Twisted Fruity Jam Tarts are a fun way to start the day.

FF Twisted Fruity Jam Tarts
Twisted Fruity Jam Tarts delicious for breakfast.

Inspired yesterday by a conversation on Twitter and with a spare packet of ready rolled, all butter pastry in the fridge, I challenged myself to come up with a twist on the regular jam tart.

The result were these Twisted Fruity Jam Tarts, that taste rather like a Danish pastry. Incredibly easy to make, the golden pastry hides an apricot half and strawberry jam. A final sprinkling of demerara sugar over the egg washed pastry, a quick bake and the result is a delicious, fruity, flaky pastry delight!

FF Twisted Fruity Jam Tarts
Twisted Fruity Jam Tarts so easy to make and easier to eat 😉

Having never tried to bake something like this before, I was unsure how they would turn out. I couldn’t have been more thrilled. Each twist is strong enough to hold the entire tart by, which makes them ideal as picnic and finger food.

The demerara sugar caramelises on the pastry, nudging each twist into a sweeter flavour sensation. Combining apricots with strawberry jam was utter genius. The softened, tart apricots are offset by the sweet strawberry jam.

FF Twisted Fruity Jam Tarts
Twisted Fruiy Jam Tarts a twist on a regular jam tart.

Making these Twisted Fruity Jam Tarts was one of those moments in the kitchen when everything goes to plan and turns out better than I could of ever hoped for. If I can make these, then you can to.

Recipe: Makes 6 Twisted Fruity Jam Tarts

320g Ready Rolled All Butter Puff Pastry – I used Just Rol

6 Apricot halves – I used tinned ones from Waitrose

2-3tbsp Good Quality Strawberry Jam- I used Hartleys Best Strawberry Jam

1-2tbsp Demerara Sugar -I used Billingtons

1 Medium Free Range Egg

Method: Preheat the oven to 210C/190C fan, gas mark 6-7

  • Unroll the puff pastry and ensure that you have a baking tray that fits the size of the pastry. Trim the paper that the pastry has been wrapped up in so that it fits within the tray, as you will be using it to bake the tarts on.
  • Using a sharp knife cut the pastry in 6 equal squares.

FF Twisted Fruity Jam Tarts

    This photo shows how to cut the squares.
  • Cut diagonally from each corner towards the centre two thirds of the way. See the photograph above.
  • Crack the egg into a small bowl and whisk – this is the egg wash.
  • Brush over each of the squares with the egg wash.
  • Place a scant teaspoon of strawberry jam in the centre of each tart.
  • Put half an apricot, flat side down, over the top of the jam.
FF Twisted Fruity Jam Tarts
Twisted Fruity Jam Tarts the delicious filling they contain.
  • Take the right hand point of the triangle at the front and place it over the apricot. Pressing down to secure the fold.
  • Next take the left hand point of the opposite triangle and do the same.
FF Twisted Fruity Jam Tarts
The pastry points should cover the apricot and jam.
  • Continue for each of the tarts placing a cocktail stick through the pastry and apricot in the centre to secure it whilst baking.
  • Next take the top right hand point of the triangle on the right of the tart and fold it so it is on top of the other point of the triangle.
  • Work in the opposite direction for the left hand triangle.
FF Twisted Fruity Jam Tarts
Each tart has an X type shape.
  • Brush the tarts with egg wash again and sprinkle over liberally with demerara sugar.
  • Place he Twisted Fruity Jam Tarts in the preheated oven for 25-30 minutes and bake until they are puffed and golden.
  • Once baked remove the tarts from the oven and transfer to a cooling rack.
FF Twisted Fruity Jam Tarts
Twisted Fruity Jam Tarts delicious warm or cold.

The portion size of these delightfully fun and delicious tarts is perfect. Not having to transfer the tarts from a floured board to baking parchment really does make these so easy to whip up. Although I haven’t tried it, I suspect these Twisted Fruity Jam Tarts would also freeze well, for up to one month – defrost and then refresh by reheating in a moderate oven for 10 minutes.

I am definitely making a double batch next time!

In fact, I need to make these again soon as I am sure they would be delicious served warm with a scoop of my Very Vanilla Ice Cream!

So there you go easy peasy jam tarts, with a twist!

If you have enjoyed the recipe for these Twisted Fruity Jam Tarts, here are some others you may also like:

Blackberry Nectarine Tart

FF Twisted Fruity Jam Tarts
Blackberry Nectarine Tart a tasty quick dessert!

Spicy Sausage Rolls

FF Twisted Fruity Jam Tarts
Spicy Sausage Rolls with a little extra warmth added.

Perfect All Butter Shortcrust Pastry

FF Twisted Fruity Jam Tarts
Perfect All Butter Shortcrust Pastry for when you want to make your own!

Pastry is such a wonderfully versatile baking medium. I always have a stash of all butter puff pastry in the freezer. It is so handy when a quick meal, dessert, or even a decision to go out for the day tomorrow, as the weather looks good – picnic!

If you try these Twisted Fruity Jam Tarts please let me know how you get on? I love reading your comments and appreciate you taking time to write them. I also enjoy seeing your makes and bakes on Twitter and Instagram. Tag me in and I will be sure to give yo a shout out and retweet.

Whatever you are making and baking in your kitchens, I hope that you are having fun preparing your feast!

Sammie xx

 

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Blackberry Chocolate Chunk Ice Cream

Today was so beautifully warm and sunny, I simply had to make this Blackberry Chocolate Chunk Ice Cream.

Blackberry Chocolate Chunk Ice Cream - ice cream taken to another level!
Blackberry Chocolate Chunk Ice Cream – ice cream taken to another level!

Made with frozen blackberries from last year, this ice cream delivers massively on taste.

To quote Jennifer Aniston “Here’s the science bit”, when eating very cold food, such as ice cream, the flavours are dulled, due to the cold temperature. If you think of strawberries eaten straight from the fridge, they will never taste as good as those that have been left out to warm up a bit, or better, plucked straight from a sun warmed plant.

So when making ice cream, even simple Very Vanilla Ice Cream, the flavours need to be more pronounced so that you taste them.

Blackberry Chocolate Chunk Ice Cream all that is needed is a spoon.
Blackberry Chocolate Chunk Ice Cream all that is needed is a spoon.

With this creamy, sharp, sweet, tangy Blackberry Chocolate Chunk Ice Cream, you taste every bit of the beautiful blackberries. Sousing them in sugar and lemon juice encourages each berry to release it’s maximum, ripe berry flavour. On it’s own the blitzed blackberry sauce would be too tart and the berry flavour would be overwhelming, yet mixed into a delicate vanilla ice cream custard and churned until it becomes ice cream, the flavours mellow and meld together, creating one of the most exciting flavoured ice creams ever.

Blackberry Chocolate Chunk Ice Cream THE dessert to serve your future mother-in-law!
Blackberry Chocolate Chunk Ice Cream THE dessert to serve your future mother-in-law!

Studded with chunks of deep, dark, chocolate that lend not only a slight bitter flavour but added texture this Blackberry Chocolate Chunk Ice Cream becomes complete. Elegant enough to be served in pretty bowls at the end of a meal with nothing else to accompany it. This ice cream deserves to be savoured unaccompanied.

One thing is certain – this ice cream is certainly up there with the best ice creams I have ever tried!

Recipe: Makes approx 1 litre Blackberry Chocolate Chunk Ice Cream

300ml Double Cream

300ml Whole/Semi Skimmed Milk

4 Large Egg Yolks – I always use free range eggs

1tsp Vanilla Extract – I use Nielsen Massey

7tbsp Caster Sugar

Scant pinch of salt – less than 1/4tsp

1tsp Cornflour

Juice of 1 Lemon

300g Blackberries – I used frozen but use fresh in season

100g/4oz Good Quality Dark Chocolate minimum 65% Cocoa solids

Method: Ensure that the freezing part of the ice cream maker has been in the freezer for at least 24 hours.

Please see Very Vanilla Ice Cream for step by step photographs, showing how to make the ice cream custard.

  • Place the cream, milk and vanilla extract into a saucepan over medium heat.
  • Add the egg yolks, sugar, salt and cornflour to a large heatproof bowl. Whisk until pale and creamy.
  • The milk/cream needs to reach scalding point. This is when little bubbles appear around the edge of the liquid.
  • When the milk/cream has reached scalding point remove the pan from the heat.
  • Whilst whisking the egg mixture, pour the hot milk/cream into the bowl – do not stop whisking.
  • Once combined tip the custard mixture back into the same saucepan, cooking over a low heat and constantly stirring, until the custard has thickened and coats the back of a wooden spoon.
  • Place a sieve over a clean, heatproof bowl and pour the custard into the bowl, through the sieve.
  • Place cling film directly over the top of the custard so that is touches it. This will prevent a skin from forming.
  • Allow to cool and then place into the fridge to chill.
  • Place the blackberries into a bowl and add the juice of one lemon and one tablespoon of caster sugar. Cover and set aside for 30 minutes.
  • Place the blackberry mixture into a blender and pulse until you have a smooth purée.
  • Pass the blackberry purée through a sieve to remove any seeds.
  • Once the ice cream base has chilled remove the cling film and add the blackberry purée.
This ice cream really does have the most beautiful colour.
This ice cream really does have the most beautiful colour.
  • Mix briefly, don’t worry too much as it will be well mixed in the ice cream maker.
  • Transfer the custard mixture to a jug.
  • Pour the blackberry custard into the ice cream maker (for mine it has to already be churning – check your instructions).
  • Whilst the ice cream is churning chop the dark chocolate into 1cm-ish sized chunks.
  • Churn the Blackberry Ice Cream until it is a thickened, yet soft ice cream.
Beautifully soft whipped Blackberry Ice Cream.
Beautifully soft whipped Blackberry Ice Cream.
  • Using a soft rubber spatula decant the softly whipped ice cream into a suitable, freezer safe, plastic tub.
  • Add the dark chocolate chunks to the blackberry ice cream once it is in the freezer container.
Blackberry Chocolate a Chunk Ice Cream such a delicious combination.
Blackberry Chocolate Chunk Ice Cream such a delicious combination.
  • Stir the dark chocolate chunks through the ice cream so that they are evenly distributed.
FF Blackberry Chocolate Chunk Ice Cream
Blackberry Chocolate Chunk Ice Cream ready for the freezer.
  • Clip on the lid, label and place the Blackberry Chocolate Chunk Ice Cream into the freezer to finish freezing.
  • To serve, remove this ice cream from the freezer a full 30 minutes before serving – unless it really is an extremely hot day, then 20 minutes should suffice.
Blackberry Chocolate Chunk Ice Cream a delicious and elegant way to finish a meal.
Blackberry Chocolate Chunk Ice Cream a delicious and elegant way to finish a meal.

I honestly cannot explain just how good this Blackberry Chocolate Chunk Ice Cream is. Whilst it may look a little more like a sorbet it is in fact delightfully creamy, with a deep berry flavour to match its beautiful colour and studded with dark chocolate crunch that adds another heavenly level of flavour and texture. It cleanses the palette and refreshes, whilst ensuring that you know you have eaten dessert.

In essence it is truly sublime. A million miles away from mass produced, sweet gloopy ice cream, this is the dessert to serve those you truly want to spoil. Not that it is expensive to make, simply that it is an ice cream worth lingering over and savouring.

If you have enjoyed this Blackberry Chocolate Chunk Ice Cream recipe, here are a few others you may enjoy:

Lemony Strawberry Pavlova

Lemony Strawberry Pavlova
Lemony Strawberry Pavlova

Very Vanilla Ice Cream

Very Vanilla Ice Cream
Very Vanilla Ice Cream

Strawberry Chocolate Cheesecake

Strawberry Chocolate Cheesecake
Strawberry Chocolate Cheesecake

Having an ice cream maker definitely makes the process of creating ice cream easier. It results in a much creamier, less icy, softer on the palate, cooling treat.

Unfortunaley whilst making the Blackberry Chocolate Chunk Ice Cream another little piece of the plastic on our ice cream maker broke off – it really is on its last legs. Fortunately however, I will be reviewing a brand new model by Andrew James  over the coming few months, so expect lots of chilled recipes through the summer months.

It really gives me such a thrill reading your comments and I appreciate you taking the time to leave them. Likewise seeing my recipes being baked on Twitter and Instagram literally makes my day. Sharing is the heart of this blog and seeing you share your bakes with me always gives me a boost. Thank you.

Whatever you are making and baking in your kitchens, have fun and enjoy every feast that you create.

Sammie xx

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Almond Blackberry Pear Crumble

It’s cold, it’s wet, it’s Winter – time for real puddings. This Almond Blackberry Pear Crumble, that just happens to be Gluten Free people, hits the spot.

Almond Blackberry Pear Crumble a drizzle of cream perfectly compliments this pudding www.feastingisfun.com
Almond Blackberry Pear Crumble a drizzle of cream perfectly compliments this pudding www.feastingisfun.com

That spot where only warm, fruity, drizzled with cream or custard, or both – I’m not judging – puddings can only hit.

Are you with me?

The pears are fresh and juicy, the blackberries are from the freezer, squirrelled away during our abundant, Autumn.

The perfect combination of fruit and nuts.
The perfect combination of fruit and nuts.

This crunchy, almond laden crumble comes together in mere moments, all the ingredients working in harmony together. The result an unctuous, fruity, crunchy, explosion in your mouth. You know, the kind of eating experience, where the inside of your cheeks suddenly suck in and your taste buds are woken up by the flavour party happening on your tongue.

Yep – that good!

And because as many as possible should be able to share in this pudding sensation, I made it Gluten Free. Because, why not??

Almond Blackberry Pear Crumble juicy, plump fruit, hides beneath the delicious, Gluten Free, crumble topping www.feastingisfun.com
Almond Blackberry Pear Crumble juicy, plump fruit, hides beneath the delicious, Gluten Free, crumble topping www.feastingisfun.com

What sends this Almond Blackberry Pear Crumble over the top, apart from my description, is the buttery, crunchy, flaked almond streusel, piled high, atop the juicy fruit.

No additional sugar is added to the fruit layer. The pears are sweet enough and I think it is good to have bursts of sharpness, from the plump, purple, blackberries. To provide balance, crunchy, caramel, demerera sugar is mixed in with the crumble topping. The result a pudding that absolutely sings!

Almond Blackberry Pear Crumble pour over the cream and tuck in! www.feastingisfun.com
Almond Blackberry Pear Crumble pour over the cream and tuck in! www.feastingisfun.com

Recipe: Almond Blackberry Pear Crumble serves 6 generous portions.

225g/8oz Gluten Free Flour – I use Dove’s Farm

100g/4oz Unsalted Butter – cold, straight from the fridge

225g/8oz Flaked Almonds

100g/4oz Demerera Sugar

1/4tsp Salt

3-4 Conference Pears

200g/7oz Fresh or Frozen Blackberries

Optional – Double Cream, Custard, Ice Cream to serve

Method: Preheat Oven to 185C/170C fan

Cut the cold butter into cubes and place in a large bowl with the flour and salt.

Rub the butter into the flour with your fingers, working quickly and lightly, until the mixture resembles breadcrumbs.

Gluten Free flour worked just as well as wheat flour in this recipe.
Gluten Free flour worked just as well as wheat flour in this recipe.

Alternatively place the cubed butter and flour into a food processor, with the steel blade attached and pulse until the mixture resembles breadcrumbs.

Add the flaked almonds and demerera sugar and stir with a spoon to mix.

Crunchy crumble topping.
Crunchy crumble topping.

Peel the pears, remove the core and cut into chunks.

Place the pears and blackberries into a 10″/26cm dish.

Delicious pear and frozen blackberries.
Delicious pear and frozen blackberries.

Cover the fruit with the crumble mixture.

Almond Blackberry Pear Crumble ready for the oven! www.feastingisfun.com
Almond Blackberry Pear Crumble ready for the oven! www.feastingisfun.com

Place in the preheated oven for 40-50 minutes until the topping is golden and the fruit juices are bubbling.

Once baked remove from the oven.

Almond Blackberry Pear Crumble juicy, plump fruit, hides beneath the delicious, Gluten Free, crumble topping www.feastingisfun.com
Almond Blackberry Pear Crumble juicy, plump fruit, hides beneath the delicious, Gluten Free, crumble topping www.feastingisfun.com

Serve immediately with the accompaniment of your choice.

Eat and enjoy!

Almond Blackberry Pear Crumble just the comfort needed on a cold, winter's day www.feastingisfun.com
Almond Blackberry Pear Crumble just the comfort needed on a cold, winter’s day www.feastingisfun.com

Everyone in our house thoroughly enjoyed this warming, winter pudding.

Being Gluten Free makes this Almond Blackberry Pear Crumble accessible to more people. Now that has got to be a good thing!

Do you desire warm, comforting food when it’s cold? I certainly do.

If you enjoy this Almond Blackberry Pear Crumble, then you will love these recipes:

Apple Almond Cake also Gluten Free and delicious served warm

Amazing Apple Pie

I buy Dove’s Gluten Free flour from Waitrose.

Sammie xx

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