This summer has been so hot and dry, we’ve been eating a lot of ice cream. As is often the case, there’s nothing quite so good as homemade. This peach melba ice cream is quite simple to make. It only requires six ingredients and it uses the no churn method. The base is made with peaches and cream and then swirled with fresh raspberry sauce. It’s surprisingly sophisticated, perfect for summer and quite delicious.
Well, today is Valentines’s Day and to really show the love, you’ve got to have something chocolatey and decidedly decadent. More importantly today marks Tin and Thyme’s 9th anniversary. As some of you will know, it started life as Chocolate Log Blog and was a means for me to explore one of my great loves – the world of chocolate. This chocolate peanut butter ice cream sundae seems like a fitting celebration.
Tasty tangy and tart these rose plum yoghurt ice lollies are fruity and refreshing with a hint of rose. Just what you need on a hot summer’s day. If you have a good blender, they’re easy to make too.
A quick but luscious no-churn ice cream flavoured with Baileys and marbled with dark chocolate. Chocolate sauce with a slug of Baileys adds the finishing touch to. This easy Baileys chocolate ice-cream will make you everyone’s best friend.
Easy to make mini chocolate ice pops. The combination of rich and slightly bitter chocolate contrasts most beautifully with the sweet velvety ice cream filling. Perfect for posh snacks or after dinner treats. Plus a bonus recipe for caramelised chocolota.
This month Dashing Dom has joined forces with Krazy Kavey in a chilling combination of Random Recipes and Bloggers Scream for Ice Cream. Now that Autumn has descended on us rather earlier than expected, ice-cream is no longer top of my list of desired desserts. However, ice-cream and frozen desserts are what we’ve been tasked to make, so I gritted my teeth and went to interrogate Eat Your Books. This is my preferred method of selecting my books for these Random Recipe occasions.
This time I limited the search to my chocolate books, which I was somewhat surprised to see has reached the grand total of seventeen. Ultimate: the Green and Black’s New Collection was the book randomly selected. I haven’t looked at this tome in such a long time that I was pleased to renew my acquaintance. It turns out it contains quite a few ice-cream recipes as well as a recipe for chocolate parfait – a frozen dessert which I’ve never made before. I decided to make half the quantity as I didn’t have much space in the freezer; this meant I needed about 60g of dark chocolate. Now it just so happens that I had 70g of dark lavender chocolate lying about; I’d found this too strong and soapy to eat on its own, so it was awaiting just such an occasion as this. Lavender chocolate works wonderfully well when incorporated into other recipes, I reckon. The parfait recipe included coffee, but as I was adding lavender, I omitted this.
This is how I made:
Chocolate Lavender Parfait
- Whipped 150g double cream to soft peaks using hand beaters.
- Separated two large eggs, putting the yolks into a bowl and the whites into the fridge for some future use.
- Warmed 75 ml water in a small pan and dissolved 60g golden caster sugar in it.
- Notched up the heat and boiled the syrup for 2 minutes, then turned the heat off.
- Added 70g chopped dark lavender chocolate (72%) and left to melt.
- Beat the egg yolks with the hand held beaters, then slowly poured in the chocolate syrup beating all the while. Carried on beating until the mixture was almost cool.
- Beat in 1 dessertspoon of cognac, then folded in the whipped cream.
- Divided the mixture between four ramekin dishes and placed in the freezer.
To be honest I’m not terribly sure what the difference between a parfait and ice-cream is technically, but it’s a very good way of making a no-churn frozen dessert. It was velvety smooth and not a shard of ice crystal could be detected. It’s very rich and truly decadent, but the soupçon of lavender keeps it tasting fresh and prevents it from cloying on the palate as some creamy confections can do. The cognac gave a welcome hint of sophistication and brought out the other flavours. This is a perfect use for lavender chocolate and a brilliant make ahead dessert I can now knock up for future dinner parties.
A healthy dose of cognac makes this dessert crazy enough for me, so I am entering it into Baking with Spirit over at Cake of the Week where Janine has asked us to all go crazy.
I’m also sending this off to Lucy’s #CookBlogShare over at Supergolden Bakes.
This Chocolate Sundae Royale is a decadent chocolate ice-cream extravaganza. It’s made with dark and white chocolate ice-creams, chocolate caramel fudge sauce, blackcurrant brownies and some blackcurrant sauce to cut through the richness. All you need is a suitable celebration to justify the calories.
When the sun is shining and the day is warm, there’s nothing quite like a scoop or two of delicious ice-cream. This homemade redcurrant ripple ice-cream is easy to make and the good news is, there’s no need to churn it. So if you don’t have an ice-cream maker, you can still make no fuss ice-cream.
A creamy but light and not overly sweet no churn choc-chip ice-cream flavoured with vanilla and a hint of mint. Ideal for using up all those leftover bits of Easter chocolate. Serve this leftover Easter egg chocolate ice cream with chocolate sauce if desired.
This recipe for plum ripple ice cream with amaretti and white chocolate is so refreshing on a hot summer’s day. It’s also super easy to make. The flavour of the plums are highlighted by almond notes from both amaretto and amaretti. And the tartness of the fruit complements the sweetness of the white chocolate and cream most beautifully.