Winter Fruit Topped Pavlova

Finally December has arrived, heralding the start of Winter. And with it a month of festive planning, carols by candlelight and sellotape everywhere! Since, here at home, we also celebrate two birthdays this month, the celebrating can seem never ending. Because there’s only so much cake you can eat, isn’t there? Fear not, because this gluten free Winter Fruit Topped Pavlova is the perfect celebratory dessert.

FF Winter Fruit Topped Pavlova

Tips For The Perfect Pavlova:

For me, Pavlovas always feel like such an elegant dessert. Yet they are simple to make as long as a few basic rules are followed. And they cannot, must not and should not be rushed. Either during the whisking or baking stage. While whisking, all of the sugar must be given time to dissolve in the egg white, otherwise it will leak out during cooling and the meringue will collapse. Likewise, once baked the pavlova should be left to cool slowly, preferably in the oven as it also cools down. As a result of rushing this stage the meringue structure is likely to crack badly.

FF Winter Fruit Topped Pavlova
Winter Fruit Topped Pavlova

Please do not let the previous advice discourage you from making a pavlova. Rather I hope it has the opposite effect and encourages you. Take an extra five minutes (that’s 5 minutes not forever!) to ensure the meringue is properly mixed. Another tip is to bake the Pavlova in the evening, leaving it in the oven overnight to cool. And then the meringue can cool slowly overnight without tying up the oven.

FF Winter Fruit Topped Pavlova
Winter Fruit Topped Pavlova

And if the meringue does crack, it will be covered with whipped cream and fruit. While no one ever need know!

Recipe: Winter Fruit Topped Pavlova serves 8

4 Large Free Range Egg Whites

200g/7oz Caster Sugar

Juice of half a Lemon

400ml Double Cream (Heavy Cream)

1tsp Vanilla Bean Paste – I use Nielsen-Massey 

4 Fresh Figs – cut into quarters

300g Frozen Blackberries – I buy them from Waitrose 

1-2 Fresh Pomegranates – seeds removed

Optional – Fresh Mint to garnish

Method: Preheat the oven to 180C/160C fan, 350F, gas mark 4

Making the meringue base:

  • First of all draw an 8in/20cm circle on to a piece of baking parchment. Turn the paper over and place on to a baking tray.
  • Wipe around the inside of a very clean, large bowl with half a lemon.
  • Add four eggs white to the bowl and the juice of half a lemon.
  • Whisk the egg whites until they form a stiff peak.
  • Continue whisking on a medium speed, slowly adding one tablespoon of sugar at a time to the egg whites.
  • When all of the sugar is added the mixture should be thick and glossy. Rub a little of the meringue between your finger and thumb, if it feels gritty continue to whisk. Check again after a couple of minutes. As soon as it feels smooth and silky it is ready.
  • Remove a small amount of the meringue and use it as glue to stick the baking parchment to the baking tray.
  • Spoon the meringue mixture on to the baking parchment, inside the circle.
  • Use a palette knife to shape the meringue into a disc, building up the outside edge.
FF Winter Fruit Topped Pavlova
Making the Pavlova base.

Baking the meringue:

  • Place the meringue into the centre of the oven and bake at the preheated temperature for 5 minutes.
  • Reduce the oven temperature to 120C/100C fan, 250F, gas mark 1/2 and continue to bake for 1 hour.
  • Do not open the oven during baking.
  • As soon as the baking time has elapsed turn off the oven and leave the meringue  to cool completely in the oven.
  • Once cooled remove the meringue from the oven.

Filling and decorating the Pavlova:

  • Pour the cream into a large bowl. Add the vanilla bean paste.
  • Whip the cream until it is thick but not stiff.
  • Carefully run a palette knife between the meringue and baking parchment.
  • Place the meringue on to a plate or cake stand.
  • Spoon the whipped cream on to the meringue.
  • Add the figs and blackberries. Finally sprinkle over with pomegranate seeds.
  • Garnish with fresh mint.
FF Winter Fruit Topped Pavlova
Baking and filling the Winter Fruit Topped Pavlova

Fill and decorate the Pavlova 1-2 hours prior to serving. So that the blackberries can defrost.

FF Winter Fruit Topped Pavlova
Winter Fruit Topped Pavlova

To serve, cut the Pavlova into slices and use a cake knife to transfer to a dessert plate.

The meringue pavlova base can be made a day in advance. Once filled and decorated keep the Pavlova refrigerated and away from strong smells. The Pavlova will keep for up to 2 days in the fridge.

FF Winter Fruit Topped Pavlova

If you have enjoyed this recipe for Winter Fruit Topped Pavlova you may also like these:

Raspberry Chocolate Pavlova 

FF Winter Fruit Topped Pavlova
Raspberry Chocolate Pavlova

Blackberry Nectarine Tart 

FF Winter Fruit Topped Pavlova
Blackberry Nectarine Tart

Dark Chocolate Drizzle Pear Ginger Pavlova 

FF Winter Fruit Topped Pavlova
Dark Chocolate Drizzle Pear Ginger Pavlova

With a crisp outer shell and marshmallow centre Pavlovas are a delicious dessert. Since they can be filled with many different combinations of fruit they are perfect for using seasonal or frozen fruit. While in this recipe the meringue has a whipped cream filling, see my Raspberry Topped Lemon Curd Pavlova for an alternative filling. Also all Pavlova recipes here on Feasting is Fun are gluten free (please see individual recipes for recommendations). As a result this dessert is a festive winter feast that more people can enjoy.

So, whatever you are making, baking and creating in your kitchens at this festive time, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

 

 

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Raspberry Topped Lemon Curd Pavlova

Spring and Summer for me are all about fresh berries. While, there is little that compares to a ripe, sun warmed, freshly picked Strawberry, their shop bought counterparts can be a disappointment. Whereas raspberries, have a more intense flavour that is rarely dulled, even when frozen. Being both tart and sweet, they add extra fruit intensity to this Raspberry Topped Lemon Curd Pavlova.

FF Raspberry Topped Lemon Curd Pavlova

After receiving some Raspberry Vinegar to try, my immediate thought was to include it in a Pavlova. Since white wine or balsamic vinegar are used in my other Pavlova recipes such as this Raspberry Chocolate Pavlova, it seemed ideal. And with the addition of freeze dried raspberries it adds a subtle raspberry flavour to the baked meringue. While also creating the marshmallow inner to this meringue’s crispy, outer shell.

FF Meringue With Lemon Curd And Raspberries
Raspberry Topped Lemon Curd Pavlova

Since I personally do not have a very sweet tooth the tart raspberries, along with the golden lemon curd balance perfectly with the Pavlovas sweetness. And as the meringue whites are used for the Pavlova I wanted to come up with a fresh lemon curd recipe that only needed yolks. Following research online I cobbled together half a dozen different recipes and came up with my own. Resulting in a tart lemon curd that just holds it’s shape.

 

FF Raspberry Topped Lemon Curd Pavlova
Raspberry Topped Lemon Curd Pavlova

I have made this Pavlova four times. Because of the fresh raspberries in the vinegar it colours very quickly if baked at the usual fan oven temperature of 140C. So, you will find in the method that this Pavlova is baked at a much lower temperature than you might normally expect. Since baking at a lower temperature results in a crispy outer and marshmallow inner for this Pavlova, without it browning on the outside.

Recipe: Gluten Free Raspberry Topped Lemon Curd Pavlova serves 6-8

For the Pavlova Base:

4 Large Free Range Eggs – yolks separated from whites

200g/7oz Caster Sugar

1 tsp Raspberry Vinegar – I use Womersley Foods alternatively use 1 tsp White Wine Vinegar

1 tsp Cornflour (corn starch) – I use  Doves Farm it is certified gluten free

Optional – 3 tbsp Freeze Dried Raspberries – available online and from Waitrose

For the Lemon Curd:

4 – 6 Large Unwaxed Lemons – if waxed scrub with brush in hot soapy water, rinse and dry – finely zested and then squeezed to yield 200mls fresh lemon juice

200ml Tap Water

125g/4.5oz Caster Sugar

100g/4oz Unsalted Butter cut into cubes

3tbsp Cornflour dissolved in 2tbsp Tap water

4 Egg Yolks from separated eggs

Topping:

400-500g/1lb Fresh Raspberries

Optional – 2tbsp Freeze Dried Raspberries

Method: preheat oven to 140C/120C, 275F, gas mark 1

Making The Pavlova

  • First of all, make sure the mixing bowl is scrupulously clean. I always wipe around the inside with half a cut lemon.
  • Pour the egg whites into the bowl and whisk at high speed until they hold a stiff peak. See the first image below.
  • While the whisk is still running add sugar slowly, one tablespoon at a time. Continue until all the sugar is added. Stop the whisk and rub a little of the meringue mixture between your finger and thumb. It should feel smooth not gritty. Continue whisking until the mixture is smooth and glossy.
  • Line a baking sheet with baking parchment. Draw a 20cm/8in circle on the reverse of the paper. Use small dollops of meringue to stick the parchment to the baking sheet.
  • As soon as the meringue is ready stop the whisk. Add the raspberry vinegar, cornflour and freeze dried raspberries. Fold the ingredients carefully into the meringue using a large metal spoon.
  • Scoop all of the meringue on to the baking sheet. Use a palette knife to create a disc that is slightly higher around the edge than the centre.
FF Raspberry Topped Lemon Curd Pavlova
Making the Pavlova with added raspberry flavour.

Baking And Cooling The Pavlova

  • Place the Pavlova into the lower part of the oven and bake for 10 minutes.
  • Reduce the oven temperature to 120C/100C fan, 250F, gas mark 1/2. Continue to bake for a further 1 hour 50 minutes. Switch the oven off and leave the Pavlova to cool in the oven.
  • While the Pavlova is baking make the lemon curd.

Making The Lemon Curd

  • Place the lemon zest, juice and sugar into a heavy bottom saucepan over a medium heat. Stir until the sugar is dissolved.
  • Next add two cubes of butter to the pan, whisking gently until dissolved. Repeat as before until all of the butter has been used.
  • Pour the cornflour slurry into the pan and whisk to incorporate. Cook until the mixture is thickened and starts to bubble gently.
  • Remove the pan from the heat. Whisking continuously add one egg yolk at a time. Heat from the pan will cook the yolks.
FF Raspberry Topped Lemon Curd Pavlova
Preparing the fresh Lemon Curd.m
  • Place a sieve over a jug or bowl and pour the lemon curd through the sieve. Any lumps or remnants of egg white will be removed leaving a velvety, smooth curd.
  • Put cling film direct on top of the curd to stop a skin from forming as it cools.
  • Place the lemon curd in a cold place to cool. Refrigerate
FF Raspberry Topped Lemon Curd Pavlova
Straining and cooling the Lemon Curd.

Assembling The Raspberry Topped Lemon Curd Pavlova

  • As soon as the Pavlova is cooled remove from the oven.
  • Do not attempt to assemble the Pavlova until the lemon curd is cold.
  • Pour the cold lemon curd on to the centre of the Pavlova. Not all of the curd may be needed. Pour any excess into a clean jar and store in the fridge for up to two weeks.
  • Place raspberries on top of the lemon curd so that it is covered generously.
FF Raspberry Topped Lemon Curd Pavlova
Assembling the Raspberry Topped Lemon Curd Pavlova.
  • Finally sprinkle freeze dried raspberries around the edge of the Pavlova.
FF Raspberry Topped Lemon Curd Pavlova
Raspberry Topped Lemon Curd Pavlova

Refrigerate the Pavlova for at least 30 minutes prior to serving. Unusually this Pavlova will sit in the fridge for a day and be perfect to serve. Making this an ideal make ahead dessert. Both Pavlova and lemon curd can be made the day before.

Slice to serve with a jug of pouring cream.

If you have enjoyed this recipe for Raspberry Topped Lemon Curd Pavlova you may also enjoy these:

Lemony Strawberry Pavlova

FF Raspberry Topped Lemon Curd Pavlova
Lemony Strawberry Pavlova

Raspberry Coulis Drizzled Mixed Berry Pavlova

FF Raspberry Topped Lemon Curd Pavlova
Raspberry Coulis Drizzled Mixed Berry Pavlova

Strawberry Topped Chocolate Heart Pavlova

FF Raspberry Topped Lemon Curd Pavlova
Strawberry Topped Chocolate Heart Pavlova

I find that making and baking a Pavlova is easier than it may seem. And, as with anything, practice will improve technique and confidence. Since Pavlovas are incredibly easy to transport, they make an ideal dessert to take to friends or family. I take all the separate components, baked Pavlova, cream and fruit and then assemble on site. Because Pavlovas have an undeserved reputation for being tricky to make, sharing them with friends simply adds to the wow factor. Additionally this meringue is completely gluten free, enabling more people to enjoy this dessert.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Strawberry Topped Chocolate Heart Pavlova

Strawberry Topped Chocolate Heart Pavlova a delicious crisp outer shell, with a deep, brownie-like inner, topped with whipped cream and chocolate dipped strawberries. Ultimately, this is the perfect dessert to share with those you love. And did I mention that it’s also Gluten Free!

FF Strawberry Heart Topped Chocolate Pavlova

I adore pavlova. Both making and eating it! Because this chocolate heart pavlova is as pretty as it is easy to make. Simply follow the recipe and instructions and you too can bake this beautiful dessert.

A slice of Pavlova with a cup of tea.

Celebrating love

Last week we celebrated Valentine’s Day. And I wanted to create something that would be perfect to share with those I love. Although, every recipe posted on Feasting is Fun, is designed to be shared. Since, hearts, strawberries, chocolates and flowers are all associated with February 14th, I wanted to incorporate as many of these as possible. Resulting in a beautiful and tasty dessert that should not be confined to one day of the year, in my opinion.

FF Chocolate Heart Pavlova
Strawberry Topped Chocolate Heart Pavlova

For this pavlova I piped the meringue heart and added swirls around the outside, defining the heart shape. And if I can make this pavlova, then so can you. While it is not difficult to do it creates a pretty finish. Also, this heart pavlova contains only cocoa, not chunks of chocolate, making it possible to pipe. Resulting in meringue mixture that resembles a light, airy mousse. And once baked it keeps it’s shape perfectly. Yum!

FF Strawberry Topped Chocolate Heart Pavlova
Strawberry Topped Chocolate Heart Pavlova each layer distinct.

I adore the way that whipped double cream tops the chocolate pavlova, rather like a down duvet covers a bed. Since it moulds and fills the pavlova’s contours. While creating a soft, velvety contrast to the crisp and fudgey pavlova. Finally, chocolate dipped strawberries add a touch of decadence, crowning this dessert with their contrasting colours.

FF Pavlova and tea
A slice of pavlova served on heart embellished china.

One mouthful of this delightful, gluten free dessert and your tastebuds are lost to the complimenting flavours and contrasting textures. And one serving provides plenty of time to fully appreciate this beautiful pavlova. Although I promise not to tell if you go back for seconds!

Recipe: Strawberry Topped Chocolate Heart Pavlova serves 6-8

4 Large Free Range Egg Whites

200g/7oz Caster Sugar

1tsp Balsamic Vinegar

50g/2oz Cocoa – I use Callebaut

1tsp Corn Flour – I use Doves Farm

300mls/ 1/2 pint Double Cream

400g Fresh Strawberries – I use British strawberries whenever possible

100g/4oz Milk Chocolate

50g/2oz White Chocolate

Method: Preheat the oven to 200/180C fan, gas mark 6, 400F.

Making the meringue:

Prior to starting this recipe ensure the bowl used to mix the meringue is scrupulously clean. Wipe around the inside of the bowl with half a lemon to ensure no fat is present. Because the presence of fat, or oil will stop the egg whites from whipping up and incorporating air.

Also line a large baking tray with baking parchment. Draw a large heart on the reverse of the parchment with pencil, approximately 25cm wide by 27.5cm high, 10″w x 11″h.

  • First of all, pour the egg whites into the large clean, prepared bowl.
  • Whisk until the egg whites hold a stiff peak.
  • Continue whisking on high, adding the sugar one tablespoon at a time until it is all incorporated. The meringue should be white and glossy, holding a stiff peak. Rub a little of the meringue between your finger and thumb, it should feel smooth. If at all gritty, continue whisking, as not all of the sugar is dissolved into the egg white. Continue until the mixture is smooth.
  • While the egg whites are whisking fit a large piping ba with a large, open star nozzle, I use Wilton  #1M.
  • Once the meringue has been whisked sift in the corn flour and cocoa. Then add the balsamic vinegar.
  • Using a large, clean, metal spoon fold all of the ingredients together carefully. Taking care not to knock out the air that has been whisked into the egg whites.
  • Place four dots of meringue in the corners of the baking tray, then place the baking parchment on top. This will hold the baking parchment in place.

Creating the heart shape and baking the Pavlova:

  • Place a large spoonful of chocolate meringue into the centre of the heart. Spread the meringue with a palette knife, so that it fills the heart outline. There is no need to be too precise as it will be piped over.
  • Fill the piping bag with the remaining chocolate meringue.
  • Pipe swirls around the outline of the heart, leaving the bottom point and the top dip until last. Pipe a swirl at the bottom of the heart and then the top dip. Next pipe stars, inside the heart, on the base.
FF Strawberry Topped Chocolate Heart Pavlova
Making and creating the chocolate heart pavlova.
  • Place the pavlova into the centre of the oven and immediately reduce the heat to 160C/140C gas mark 3, 325F. Do not open the oven door whilst baking!
  • Bake for 1 hour exactly. After the baking time has elapsed turn the oven off and open the oven door a fraction, so that the pavlova cools slowly. I place a wooden spoon between the door and the oven.

Chocolate covered strawberries

  • While the pavlova is cooling the prepare the chocolate strawberries. Into separate, small heatproof, microwaveable bowls, break up and add the milk and white chocolate, separately. Zap for 20 seconds at a time in the microwave, stirring in between, until the chocolate has melted. Spoon the melted white chocolate into a small piping bag.
FF Strawberry Topped Chocolate Heart Pavlova
Preparing and decorating the strawberries.
  • Select 10 of the biggest strawberries and leave their tops on. Dip 5 of the large strawberries into the milk chocolate, using a teaspoons to help fully cover them. Place the dipped strawberries on to some baking parchment. Also keeping the strawberries refrigerated helps the chocolate set quickly, especially during warm weather.
  • Next pipe lines across the 5 chocolate covered strawberries and also the 5 un-dipped ones, this gluten free recipe also uses chocolate strawberries. Leave to set on the baking parchment. In warm weather place in the fridge for a couple of minutes.

Filling And Decorating The Strawberry Topped Chocolate Heart Pavlova

  • As soon as the pavlova is completely cooled remove from the oven.
  • Pour the cream into a bowl and whisk until it has thickened but is not stiff.
  • Gently run a palette knife under the pavlova to loosen it from the baking parchment. Place the pavlova on to a flat plate, or stand from which it is to be served.
  • Spoon the cream inside the shell of the pavlova.
FF Strawberry Topped Chocolate Heart Pavlova
Preparing the cream and filling the pavlova.
  • Arrange the chocolate dipped strawberries on the top of the cream, removing the tops if necessary.
FF Strawberry Topped Chocolate Heart Pavlova
Almost finished!
  • I chopped the remaining strawberries into fairly small pieces and sprinkled them around the whole strawberries.

Finally all that is needed is someone to share this stunning dessert with. Because all food tastes better when shared!

FF Strawberry Topped Chocolate Heart Pavlova
Strawberry Topped Chocolate Heart Pavlova

Serve sliced, ensuring each portion has a chocolate strawberry.

This Strawberry Topped Chocolate Heart Pavlova is at its best eaten on the day assembled. Although the pavlova can be made the day before and left to cool, overnight in the oven. Also the strawberries can be prepared 4 hours ahead and left in a cool place or placed in the fridge. Likewise the cream can be prepared at the same time as the strawberries and left in the fridge, it may need a quick whisk to bring it back to the consistency required.

The Pavlova will last, covered in foil, in the fridge for 2 days after assembly.

If you have enjoyed this recipe for Strawberry Topped Chocolate Heart Pavlova you may also like these:

Raspberry Coulis Drizzled Mixed Berry Pavlova

FF Strawberry Topped Chocolate Heart Pavlova
Raspberry Coulis Drizzled Mixed Berry Pavlova

Lemony Strawberry Pavlova

FF Strawberry Topped Chocolate Heart Pavlova
Lemony Strawberry Pavlova

Raspberry Chocolate Pavlova

FF Strawberry Topped Chocolate Heart Pavlova
Raspberry Chocolate Pavlova

Importantly, all of my pavlova recipes on this blog are gluten free. Which makes them a suitable dessert for more people. Always ensure that the corn flour used in each recipe is certified gluten free. Since it is in my nature to be as inclusive as possible, serving a naturally gluten free dessert to friends and family ensures that everyone feels special. Likewise, no one can feel that they have been ‘too much bother’ due to any dietary limitations they may have. Resulting in a relaxed, enjoyable meal and atmosphere.

So whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Amaretto Creamy Ice Cream

Winter and ice cream. Can they really hold hands and be friends during the coldest months? I say absolutely! My Amaretto Creamy Ice Cream scooped into a bowl and topped with hot, toasted, flaked almonds is perfect any day of the year. Ice cream is for every season, we just have to get creative!

FF Amaretto Creamy Ice Cream

The Benefits Of Adding Almond Liqueur

Amaretto is an Italian Almond Liqueur. It’s flavour is of warm, toasted almonds which, when sipped, produces a warming feeling throughout the body. Add it to ice cream and two different things happen. First of all, due to the alcohol content, this ice cream does not need to wait around, warming up before it can be scooped. Furthermore, the ice cream becomes dreamily creamy. Creating a dessert that stands alone on its own merits, the toasted flaked almonds adding a crunchy texture to the smoothness of the ice cream.

FF Amaretto Creamy Ice Cream
Amaretto Creamy Ice Cream scooped into a glass.

Two Dessert Options

However, the Italians have a wonderful dessert called Affogato. A scoop or two of ice cream, drowned in a shot of hot, intense, espresso . The coffee drowns the ice cream. The resulting effect being a meeting of ice cold, ice cream and scalding hot coffee. If you love coffee, then this is an incredibly stylish way to end a meal.

FF Amaretto Creamy Ice Cream
Amaretto Creamy Ice Cream Affogato with a shot of espresso poured over.

The combination of opposites; hot and cold, sweet and bitter, dessert and drink, create an exciting, enticing, taste experience. Most of all, that tastebud sensation is completely homemade. Because the dessert is created from scratch, the control of flavours is in your hands.

FF Amaretto Creamy Ice Cream
Amaretto Creamy Ice Cream topped with toasted flaked almonds.

Recipe: Amaretto Creamy Ice Cream makes 750ml

300ml/ 1/2 pint Double Cream

300ml/ 1/2 pint Whole Milk

1tsp Vanilla Bean Extract I use Nielsen-Massey

4 Large Free Range Egg Yolks

5tbsp Caster Sugar

1tsp Corn Flour I use Doves Farm  as it is 100% gluten free

5tbsp Amaretto Liqueur

Method:

Most importantly, ensure the freezing compartment of the ice cream machine has been in the freezer overnight, or as per manufacturer’s instructions.

For step by step photographs, showing the making of an ice cream base, please see Very Vanilla Ice Cream.

Making The Amaretto Ice Cream Base

  • First of all, pour both the cream and milk into a large, heavy based saucepan and place over a medium heat. Allow to heat until small bubbles form around the rim of the saucepan – this is known as the scalding point. Once reached, remove the saucepan from the heat.
  • While the milk/cream mixture is heating, add the egg yolks, sugar, corn flour and vanilla bean extract to a large, heatproof bowl. Whisk until pale and frothy.
  • As soon as the eggs are mixed and the milk/cream have reached scalding point, continue with the following:
  • With the whisk still on slow, gradually pour the hot milk mixture into the bowl containing the egg mixture. Keep pouring until all of the hot, creamy liquid is mixed in.
  • Next pour the contents of the bowl back into the saucepan and place over a low heat. Keep stirring to ensure the custard base does not catch. Continue heating until the custard has thickened and coats the back of a wooden spoon.
  • Remove the saucepan from the heat.
  • Place a sieve over a large heatproof bowl and pour the custard base through.
  • To ensure a skin does not form on top of the custard, place cling film on to the custard. So that it is in direct contact.
  • Set the bowl aside to cool and then place in the fridge to chill thoroughly.
  • When the custard has fully chilled remove from the fridge. Now is the time to add the Amaretto Liqueur. Stir to mix.

Smooth Ice Cream Is The Result Of Being Churned

  • Set up the ice cream machine as per manufacturer’s instructions.
  • With the machine turned on, pour the deliciously scented custard base into the churning bowl.
  • Continue churning until the ice cream has a thick consistency.
  • Stop the machine and remove the lid and paddle. Scrape the ice cream from the paddle into a suitable freezer proof, airtight container. Then, using a silicone spatula, decant the rest of the ice cream into the container. Wipe away any splashes, clip on the lid, label and finally place the container into the freezer to finish freezing.
FF Amaretto Ice Cream
Amaretto Creamy Ice Cream ready to scoop straight from the freezer.

To serve, remove the ice cream from the freezer and scoop straight away. Since the ice cream contains a good slug of alcohol, which freezes at a much lower temperature, it is ready to serve immediately.

FF Amaretto Creamy Ice Cream
Amaretto Creamy Ice Cream one scoop or two?

To create an Amaretto Affogato, simply scoop one or two balls of ice cream into a heatproof glass. Immediately pour over a steaming, hot shot of espresso and serve.

Please make sure any dinner guests who are driving have an alternative. My Very Vanilla Ice Cream works very well in an Affogato. Likewise if you want the almond flavour, without the alcohol, you could add 2 teaspoons of good quality almond extract, instead of the Amaretto. The ice cream will need to sit for 20 minutes once removed from the freezer to soften.

If you have enjoyed this recipe for Amaretto Creamy Ice Cream you may also like these:

Chocolate Orange Ice Cream

FF Amaretto Creamy Ice Cream
Chocolate Orange Ice Cream

Dark Chocolate Chip Vanilla Ice Cream

FF Amaretto Creamy Ice Cream
Dark Chocolate Chip Vanilla Ice Cream

Lemon Ripple Ice Cream

FF Amaretto Creamy Ice Cream
Lemon Ripple Ice Cream

Investing in an ice cream machine, need not only be for the warmer summer months. Cold ice cream melting over a warm Chocolate Fudge Brownie is my idea of comfort food heaven. I love the taste sensation of hot and cold together.

So whatever you are making, baking and creating in your kitchens, make sure 2017 is the year you really do have fun.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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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

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.

Camp Coffee Ice Cream with chocolate coffee beans.

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.

Making the ice cream base

  • 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.

Churning the ice cream

  • 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 have not been forgotten about, simply because the can’t get out and about. We live 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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Blueberry Bloom Ice Cream

Today I have a visually beautiful treat to share with you. It tastes as good as it looks and so I present my Blueberry Bloom Ice Cream. This dessert definitely has a grown up feel about it. Smooth blueberry flavour, layered with subtle, floral flavours that come from the addition of Bloom Gin. Also, as with most of the ice cream recipes on this blog, this dessert is gluten free. Resulting in more people, with restricted diets, being able to enjoy thisdelightful dessert.

Scoops of frozen fruit dessert served in a martini glass.
Blueberry Bloom Ice Cream.

Gently cooking the blueberries with a little sugar results in them keeping both their distinct flavour and colour. And a dash a of Bloom Gin adds floral notes to the delightful, fruity ice cream flavour, while also complimenting the sweetness of the blueberries. Creating an overall elegant and delightful dessert.

Purple frozen fruit dessert wire a dachshund of gin. Pinterest sized with descriptive graphics.

When freezing food the flavour naturally becomes duller. So foods to be eaten while very cold usually need to have a stronger flavour base.  Yet here, the vivid purple Blueberry Bloom Ice Cream comes alive on the palette. Because the cooked blueberries are left whole, the ice cream has a texture, not dissimilar to rum and raisin, which I absolutely adore. Resulting in the blueberries providing interest against the smooth, silky ice cream.

A tub of purple frozen fruit dessert with a martini glass to the side containing scoops of the dessert.
Blueberry Bloom Ice Cream

Using an ice cream maker results in a much creamier ice cream than making by hand. Because the churning action stops a large volume of fruit from 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 – I use Doves Farm 

as they are certified gluten free

5tbsp Caster Sugar

300g Fresh Blueberries

1tbsp Caster Sugar

1tbsp Tap Water

2tbsp Bloom Gin – optional. Alternatively leave the gin out and you still have a delicious blueberry ice cream.

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.

Preparing The Blueberries

  • First of all, 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 if using and set to one side.
Cooked fruit in a bowl with a bottle of gin to the side.
Cooked and cooled blueberries with a dash of gin.

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.
  • Most importantly, place the cling film directly on top of the custard as 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.

Churning The Blueberry Bloom Gin Ice Cream

  • 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 ice cream maker 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.
A tub of churned semi frozen fruit dessert
Blueberry Bloom Ice Cream 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. Doing so allows the ice cream to soften slightly making it easier to scoop. Although there is a small addition of alcohol it is not enough to affect the freezing of this ice cream.

Scoops of Blueberry Bloom Ice Cream in a martini glass.
Blueberry Bloom Ice Cream

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

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

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

Blueberry Bloom Gin Ice Cream scoops in a martini glass with a bottle of Bloom gin to one side.
Blueberry Bloom Ice Cream

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

Amaretto Creamy Ice Cream

Scoops of almond liqueur frozen dairy dessert topped with flaked almonds in a glass bowl with a bottle of Amaretto to one side.
Amaretto Creamy Ice Cream

Strawberry Rose Ice Cream

Strawberry Rose Ice Cream scoops in a tin.
Strawberry Rose Ice Cream

Lemon Ripple Ice Cream

Scoops of Lemon Ripple frozen dairy dessert served in a pretty glass dessert bow.
Lemon Ripple Ice Bream

There are lots of other iced recipes here on my blog, including 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. It is important to remember that each make of gin has their own unique mix of botanicals. So for the fragrant floral notes unique to this recipe I highly recommend using Bloom gin.

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

I was gifted a bottle of  Bloom Gin for the purposes of a review. All opinions, views, content and photography are my own. No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

 

Blueberry Bloom Ice Cream image for Pinterest with descriptive graphics.

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Chocolate Orange Ice Cream

Finally, Summer is finally here. And I hope the sun shines throughout the day and any necessary rain falls at night! I’m loving using my new Which Best Buy Andrew James Ice Cream Maker  to create as many different flavoured ice creams as I can think of. Because there are lots and lots of them. This Chocolate Orange Ice Cream is my son’s idea of food heaven.

Pinterest sized image with descriptive graphics.

Our not so little man, more teenage strapping lad, adores Jaffa Cakes, so when Sugar and Crumbs sent me some of their Jaffa Twist Icing Powder as a gift, with an order I’d placed, I knew exactly what I was going to make with it. Can you imagine how great it felt to have my son hug me and say “Mum this ice cream tastes just like Jaffa Cakes”?

He had absolutely no idea what ingredients I’d used, which is rare as he loves being in the kitchen cooking alongside me. So 10 out of 10 for Sugar and Crumbs in the flavour department. Also, I used a Lindt Intense Orange Chocolate Bar to create a chocolate ganache ripple that runs through the Chocolate Orange Ice Cream.

Pinterest sized image.
Chocolate Orange Ice Cream

Why An Ice Cream Maker Is Worth The Space In Our Kitchens

Making the chocolate orange custard was simple, I simply switched the caster sugar for Jaffa Twist Icing Sugar. Churning the Chocolate Orange Ice Cream in an ice cream maker ensures that the finished product is silky smooth, the result of smaller ice crystals forming during the churning process. For around £25 it really is a worthwhile investment.

I am thrilled with the Which Best Buy Ice Cream Maker from Andrew James. It’s really straightforward to use & more importantly, from past experience, clean! It’s actually faster at freezing the ice cream than my old model & the freezing bowl takes up very little space in our freezer. If you are looking to purchase an ice cream machine, I thoroughly recommend this one.

FF Chocolate Orange Ice Cream
Chocolate Orange Ice Cream elegant enough for entertaining.

If you wanted to add a splash – tablespoon or two of your favourite orange liquer, the result would be a slightly softer set ice cream that is perfect served in pretty bowls, for dessert, when entertaining. Or alternatively you could reserve the chocolate ganache and pour whilst still warm over the cold Chocolate Orange Ice Cream. See with homemade ice cream the possibilities really are limitless!

 

Scoops of ice cream in a decorative glass bowl.
Chocolate Orange Ice Cream

Served in bowls or scooped into cones this Chocolate Orange Ice Cream is sure to be a huge hit with all Chocolate Orange lovers.

Recipe: Makes 750ml Chocolate Orange Ice Cream

400ml Double Cream

300ml Milk – whole or semi-skimmed

4 Large Free Range Egg Yolks – the whites can be frozen for 1 month – ideal to make my Lemony Strawberry Pavlova

6tbsp Jaffa Twist Icing Sugar by Sugar and Crumbs alternatively use 6tbsp of caster sugar (super fine sugar) and add 3tbsp Cocoa Powder  1/2tsp orange extract

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

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

100g Bar Lindt Intense Orange Chocolate Bar

Method: Place the freezing compartment of your ice cream maker into the freezer 24 hours prior to making this recipe.

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

Making The Chocolate Orange Ice Cream Base

  • In a large heavy bottomed saucepan add the milk, 300mls of the double cream and the vanilla extract. Heat on medium until the milk is scalded – it has not yet boiled and little bubbles appear around the rim – remove from the heat at this stage.
  • In a large bowl whisk together the egg yolks, flavoured icing sugar (or cocoa powder and orange extract) and corn flour, until pale and thickened.
  • As soon as the cream mixture has reached scalding point, pour the hot cream slowly down the side of the bowl, with the whisk on, into the egg mixture. Continue whisking until everything is combined. This is now a custard base for the ice cream.
  • Pour the custard base back into the saucepan and heat on low, stirring continuously until the custard has thickened and coats the back of a wooden spoon.
  • Remove the saucepan from the heat and pour the custard, through a sieve into a large bowl.
  • Cover the custard with with cling film to stop the surface forming a skin.
FF Chocolate Orange Ice Cream
Chocolate Orange Ice Cream made with Jaffa Twist icing sugar.
  • Set the custard to one side to cool and then place in the fridge to chill completely.

Making The Chocolate Orange Ganache

  • Set a small saucepan with 5cm/1″ of water on to a medium heat.
  • In a heatproof bowl add 100mls of double cream and the chocolate orange bar, broken into pieces.
  • Place the bowl on top of the saucepan ensuring that the base of the bowl does not come into direct contact with the water – this is called a double boiler.
  • Stir the chocolate and cream continuously until the chocolate has completely melted and mixed in with the cream.
  • Remove the bowl from the saucepan and set to one side to cool.
FF Chocolate Orange Ice Cream
Chocolate orange ganache – the chocolate bar has bits in it which add texture to the finished ice cream.

Churning The Ice Cream Using Andrew James Ice Cream Maker

  • Set your ice cream maker up according to it’s instruction booklet.
  • With the Andrew James Ice Cream Maker, as with my previous model, the machine must be started prior to pouring the custard in – this prevents a thick layer of un-churned ice cream immediately freezing on contact with the freezer container.
  • Transfer the custard to a jug and then, with the mixer stirring pour through the open spout.
FF Chocolate Orange Ice Cream
Pouring the custard through the spout into the churning ice cream maker.
  • Churn the ice cream until it is a thick, but still slightly soft ice cream.
FF Chocolate Orange Ice Cream
Chocolate Orange Ice Cream ready to be decanted into a freezer container.
  • Turn the power off on the machine and at the plug. Remove the cover and then the paddle, scape as much ice cream off of the churning paddle as you can and then lick the rest off 😉.
  • Using a soft silicone spatula transfer the ice cream to a suitable, freezer proof tub.

Adding The Chocolate Orange Ganache

  • Pour over the cooled chocolate ganache.
FF Chocolate Orange Ice Cream
Chocolate Orange Ice Cream ready to be rippled!
  • Using the handle of a wooden spoon, or indeed the other end of the silicone spatula ripple the ganache through the Chocolate Orange Ice Cream.
  • Pop the lid on, label and place in the freezer to finish freezing.
Chocolate Orange Ice Cream a delicious dessert.

Remove the ice cream from the freezer 20 minutes prior to serving. Because there aren’t any artificial additives, homemade ice cream takes a little while to soften, ready to be scooped.

Serve scooped into bowls or cones. This is one very delicious and creamy ice cream, that should be savoured.

If the children are noisy during the summer holidays, give them a scoop full of this Chocolate Orange Ice Cream, not forgetting 2 scoops for yourself and buy yourself 10 minutes peace and quiet. Honestly nobody makes a sound when savouring this delicious treat.

Also, being homemade, you know exactly what ingredients have gone into your ice cream. In a consumer society that is increasingly interested in what goes into our food, making ice cream yourself removes any worries.

If you have enjoyed this Chocolate Orange Ice Cream Recipe, here are some others you may like too:

Strawberry Ripple Ice Cream

Strawberry ripple ice Cream in a cone.
Strawberry Ripple Ice Cream – also gluten free

Blackberry Chocolate Chunk Ice Cream

Blackberry chocolate chunk ice cream scoops in a glass bowl.
Blackberry Chocolate Chunk Ice Cream – also gluten free

Very Vanilla Ice Cream

Very Vanilla Ice Cream in a cone and a cookie sandwich.
Very Vanilla Ice Cream

Ice Cream is such a wonderful year round treat, yet during the Summer heat it is also very cooling. When it is very hot I quite often have just a cone with a couple of scoops of homemade ice cream. Knowing I have used fresh produce, including fruit, I am happy with my choice.

I have never believed in ‘good’ and ‘bad’ food. Preferring a balanced diet, with a heavy emphasis on homemade food, has ensured that over the years, not withstanding medication, my weight has always been fairly stable.

Do you struggle with guilt about food? I know a lot of people do and I am absolutely not here to judge you.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

Andrew James provided me with this ice cream maker for the purposes of a review. All opinions, views, content and photography is my own. Sugar and Crumbs sent me a free sample of their Jaffa Twist Icing Sugar with an order that I paid for. I have not been paid or reimbursed for writing this post, please see my Disclosure Policy.

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Strawberry Ripple Ice Cream

I love ice cream. In fact I love it so much that I really enjoy making my own. There are endless flavour possibilities and combinations AND it’s made with real cream. Also no extra additives are needed. Today I bring you Strawberry Ripple Ice Cream.

FF Strawberry Ripple Ice Cream
Strawberry Ripple Ice Cream perfect on a hot sunny day.

Dreamy, creamy strawberry ice cream, with an intense strawberry syrup rippled through. This isn’t any ordinary ice cream, this is THE best Strawberry Ripple Ice Cream you could ever imagine.

And you too can make it at home. Because it’s so easy!

You make a vanilla custard, make a strawberry coulis, mix, freeze and that’s when the magic happens!

Ok so there’s a tiny little bit more to it than that, but preparation time for this delicious ice cream is about 15 minutes.

FF Strawberry Ripple Ice Cream
Strawberry Ripple Ice Cream you know you want to dig in?

Loving My Ice Cream Maker

I love properly churned ice cream, by that I mean ice cream that is mixed whilst it freezes. It allows the ice crystals to stay really small and results in the creamy texture we all associate with ice cream.

Hand holding an ice cream cone with descriptive graphics.

As our old ice cream maker is literally on it’s last legs, I have a new one from Andrew James it can be found here and has won a coveted Which Best Buy Award. While I’ve said before that any new piece of kitchen kit needs to earn it’s place in my kitchen, I’d say if you love ice cream, it definitely worth buying an ice cream maker. Since they are fairly small appliances and I keep the ‘frozen’ bowl part permenantly in the freezer, whilst the other parts stay in the box.

FF Strawberry Ripple Ice Cream
Bring out a tub of this Strawberry Ripple Ice Cream and see the smiles appear!

Because the ice cream custard base pretty much stays the same and then you can add whatever flavours. The flavour combinations are limitless! Therefore, having an ice cream maker in our kitchen for me, is essential.

Easy Gluten Free Dessert

For those of you on a gluten free diet, ensure the corn flour that you use is certified gluten free, then you can happily make these delicious, dreamy treats. should be able to enjoy ice cream, so for those of you with lactose/dairy/egg intolerance I will be working on some extra recipes so that you too can enjoy this delightful, cooling treat during the summer.

Supporting British And Local Farmers

There is one thing that I do feel passionately about and that is good quality, seasonal produce. And if you grow your own fruit even better! Using British frozen fruit, which I do often during the colder months is a great alternative, as is using tinned fruit. I use tinned peaches to make my Peach and Banana Smoothie in the winter and it tastes utterly delicious. That doesn’t mean I don’t eat some imported produce, but here in the UK we have incredible ‘Pick Your Own’ farms, farmers markets and even some supermarkets that stock local produce.

I guess what I’m saying is, life is about balance. If we can support our Britsh farmers and even grow some of our own fruit and veg (watch out or an exciting new gardening diary, coming soon on this blog) we are not only getting the freshest produce, picked at it’s peak, but also supporting our farmers and local producers too.

FF Strawberry Ripple Ice Cream
Strawberry Ripple Ice Cream

Recipe: Makes 1 litre Strawberry Ripple Ice Cream

400g British Strawberries

2tbsp Framboise – raspberry liquer – substitute with apple juice if preferred

1tbsp Fresh Lemon Juice

8tbsp Caster Sugar

300ml Double Cream

300ml Milk – whole or semi-skimmed

1tsp Corn Flour (also known as corn starch) – I use Dove Farm

4 Large Free Range Egg Yolks – the egg whites can be frozen for up to one month  (perfect for making Lemony Strawberry Pavlova)

1tsp Vanilla Extract – I use Nielsen-Massey

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

Making the Ice Cream Custard Base:

For step by step photographs of how to make the ice ceram custard base please see here

  • First of all pour the milk and cream into a heavy based saucepan over a medium heat.
  • In a heatproof bowl add the egg yolks, 6 tablespoons of caster sugar, vanilla extract and corn flour. Whisk until pale and frothy.
  • As soon as the cream/milk in the pan has reached scalding point, small bubbles appear around the edge of the milky liquid, remove the pan from the heat.
  • With the whisk on slow speed gently pour the hot milky liquid into the bowl with the whisked egg yolks.
  • Once combined tip the whole mixture back into the saucepan and cook over a low heat until the custard thickens and covers the back of a wooden spoon.
  • Pour the hot custard into a heatproof bowl, through a fine sieve
  • Place cling film directly on top of the custard to stop a skin from forming.
  • Allow the custard to cool slightly before placing the bowl in the fridge to chill.
FF Strawberry Ripple Ice Cream
Ice Cream base ready to be covered in cling film.

Making the Strawberry Coulis and Sauce:

  • Wash the strawberries and pat dry with a clean tea towel.
  • Remove all of the green stems (hull) and place the strawberries into a blender.
  • Add 1 tablespoon of caster sugar, the framboise (or apple juice) and lemon juice.
  • Pulse and then blend on a high speed until you have a very smooth purée.
FF Strawberru Ripple Ice Cream
Fresh strawberry coulis.
  • Pour half of the strawberry coulis into a small saucepan and add 1 tablespoon of caster sugar.
  • Cover the other half with cling film and place in the fridge.
  • Gently bring the strawberry coulis in the saucepan up to a boil and continue to let it bubble until reduced by half. You will be left with an intensely strawberry, jam like syrup. Pour into a bowl to cool.

Churning the Strawberry Ice Cream

  • First of all, set your ice cream maker up as per the instruction manual.
  • Pour the non concentrated strawberry coulis into the custard base and stir.
  • The pour the strawberry ice cream base into the machine maker and churn until you have a thick, but not solid, ice cream. Mine took approximately 20 minutes to curn to a thick, yet still soft, ice cream.
  • Stop the ice cream maker and remove the lid.
FF Strawberry Ripple Ice Cream
Creamy, thick strawberry ice cream.
  • Remove the plastic churning paddle and lick off all the soft ice cream to ensure it tastes good!
  • Using a silicone spatula transfer the ice cream to a suitable, freezer proof, ice cream tub.
  • Pour over the concentrated strawberry syrup and using a wooden spoon handle, ripple the intense strawberry syrup through the ice cream.

 

FF Strawberry Ripple Ice Cream
Strawberry Ripple Ice Cream such an intense strawberry colour.
  • Finally clip on a lid and place the Strawberry Ripple Ice Cream into the freezer to completely firm up, 4-8 hours.
  • To serve, remove the ice cream from the freezer 10 minutes before serving. The small amount of alcohol added, stops this ice cream from setting completely solid.
  • Scoop into a waffle cone or bowl and enjoy!
FF Strawberry Ripple Ice Cream
Strawberry Ripple Ice Cream creamy, with an intense ripple of strawberry running through!

Keeping My Summer Cool With Fruity Ice Cream

Ice Cream has to be right up, at the top, on my list of summer comfort foods. Whether it’s a sweltering hot day and I just want to cool down, or Wimbledon is on telly and I’m dragging out dinner, because the match is too good to miss. A cooling scoop of ice cream, in a cone, hits the spot.

If you haven’t tried making ice cream before, yet love it as much as I do, why not get an ice cream maker? You can play around with flavours, textures and make whatever combination you like!’

If you have enjoyed this recipe for Strawberry Ripple Ice Cream you may also like these:

Blackberry Chocolate Chunk Ice Cream

FF Strawberry Ripple Ice Cream
Blackberry Chocolate Chunk Ice Cream a great flavour combination.

Raspberry Chocolate Ice Cream Sundae

FF Strawberry Ripple Ice Cream
Raspberry Chocolate Ice Cream Sundae can be eaten any day of the week 😉

Very Vanilla Ice Cream

FF Strawberry Ripple Ice Cream
Very Vanilla Ice Cream great for sandwiching between two cookies!

 

Ice Cream is such a great dessert option for summer barbecues, where people have feasted on deliciously cooked fish and meat. It is portable in cones, and brings out the kid in everyone. As a result it is the perfect dessert for sharing with friends and family. Especially as I have yet to find someone who dislikes ice cream!

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

Andrew James UK Ltd provided me with this ice cream maker, for the purposes of review. All opinions, views, content and photography are my own. I was not paid to write this post. Please see my Disclosure Policy

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Very Vanilla Ice Cream

Standing in the garden yesterday, face lifted up to the sky, the sun warming me through, gave me hope. Finally, Winter has passed Spring is here and warm, sunshine filled days will be more frequent and very welcomed. When the sun starts to really warm me, there is one thing I am inspired to make. Welcome to my Very Vanilla Ice Cream.

Two cookies sandwiched together with vanilla ice cream

Summer Time And The Living Is Easy

As soon as the tinkling sounds of the ice cream van fill the air, I know it is time to make one of the Summer’s greatest pleasures, ice cream.

There is absolutely a place for ice cream vans, 99’s and ice cream vendors on the beach. Gosh, on a hot day where would we be without them?

Homemade ice cream is a wonderfully indulgent pleasure. I have made very many flavours over the years, seeing as this is the first ice cream recipe to be posted here, I decided to show you how to make the best Very Vanilla Ice Cream which also happens to be gluten free, as are all of the ice cream recipes here on Feasting is Fun.

FF Very Vanilla Ice Cream
Very Vanilla Ice Cream how do you like yours?

So simple to make, with only a little forward planning required. There are plenty of no churn ice cream recipes on the Internet – Pinterest is a great place to look. Whilst some of them are reasonably good, buying an ice cream maker and churning your own ice cream results in a far smoother, silkier ice cream. Having just had a quick look on Amazon  they have a good selection of ice cream makers for under £30.

How about an ice cream maker as a present for Dad on Father’s Day?

I have tried making ice cream by hand, where you take it out of the freezer every so often and mix it with a fork. No matter how well I followed the recipe instructions my ice cream always ended up with large water crystals and wasn’t ever smooth or creamy.

Sweet Memories

Since being given an ice cream maker a few years ago, making ice cream is no longer a chore but a pleasure.

FF Very Vanilla Ice Cream
Very Vanilla Ice Cream squished into a cone – delicious!

Many years ago, when I was in my early 20’s, a friend and I went Inter Railing across Europe. Aside from the beautiful sights and unique experiences we shared, I have one very prominent memory. Of ice cream!!

Not any ice cream, a beautiful hazelnut ice cream eaten in Germany. For years and years I longed to taste that delighful ice cream again. Then when I started making my own ice cream I found a way to make it and it tastes just how I remember. More on that in an upcoming post.

That’s the beauty of making your own ice cream, playing with flavours and textures, creating your own little ice cream parlor!

Recipe: Makes approx 750ml Very Vanilla Ice Cream

300ml Double Cream

300ml Whole Milk

6 tbsp Caster Sugar

4 Free Range Egg Yolks

2 tsp Vanilla Bean Paste – I use Nielsen-Massey

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

Scant pinch of salt (less than 1/4 tsp)

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

Making The Ice Cream Base

  • Place the cream, milk and vanilla bean paste into a saucepan over medium heat.
  • Add the egg yolks, sugar, salt and cornflour to a large heatproof bowl. Whisk until pale and creamy.
FF Very Vanilla Ice Cream
Whisk the eggs and sugar until they are very pale and creamy.
  • The milk/cream needs to reach scalding point. This is when little bubbles appear around the edge of the liquid.
FF Very Vanilla Ice Cream
Bring the milk up to scalding point, see the bubbles around the saucepan edge?
  • 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.
FF Very Vanilla Ice Cream
See how the cooked custard coats the back of the spoon.
  • Place a sieve over a clean, heatproof bowl and pour the custard into the bowl, through the sieve.
FF Very Vanilla Ice Cream
Look how beautifully smooth the ice cream custard is.
  • 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.

Churning The Ice Cream

  • Set your ice cream maker up according to the manufacturers instructions.
  • Remove the cling film, stir the custard and pour into a jug.
  • Pour the custard into the ice cream maker (for mine it has to already be churning – check your instructions).
  • Churn the Very Vanilla Ice Cream until it is a thickened yet soft ice cream.
FF Very Vanilla Ice Cream
Very Vanilla Ice Cream ready for the freezer
  • Stop the ice cream maker and scoop out the Very Vanilla Ice Cream into a freezer-proof plastic tub.
  • Place the tub into the freezer and leave until solid.
  • As this ice cream has no artificial softening additives, to serve it is best left out of the freezer for 15 minutes. Then scoop away!!!

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