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.
Having set blueberries as the ingredient for this month’s We Should Cocoa, I’ve not managed to get my act together to bake what I had planned and I don’t think I’m going to before the deadline. However, a couple of years ago, I made these rather scrumptious blueberry and white chocolate flapjacks with some local blueberries, but for some reason never got around to posting about them. Here goes.
As I was buying some bananas in the Co-op the other day, I noticed a pack of reduced price raspberries. I couldn’t resist. They were fine, but not quite enticing enough to eat as they were; they looked as though they needed to be used quickly. The fastest thing I know how to bake are flapjacks. In next to no time, I had a plate of warm raspberry and white chocolate flapjacks.
Who doesn’t like a drop of Baileys? I know I certainly do. I blame my grandfather. It was one of his favourite tipples which he took particular care to introduce to me at an early age. CT’s rather keen on it too as are many others judging by the 2,300 glasses that are consumed every minute of every day. But it’s not just a nice drink made with a blend of Irish whiskey, fresh cream, vanilla and chocolate essences, oh no. It’s also rather good as a cooking ingredient.
Here is another recipe I’ve been meaning to write up for a very long time. Our redcurrants aren’t quite ready to make this ice-cream yet – assuming the birds don’t get there before us! But we do still have some left in the freezer from last year – amazing isn’t it?
The concept of a leftover Easter egg is something I find hard to get to grips with. In our house, uneaten Easter eggs must have something seriously wrong with them, or have fallen down the back of the sofa. The whole point of self-denial during Lent is to celebrate your resolve with a massive blow-out at the end, which is where the Easter eggs fit in. Fit into your stomach, I mean.
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.
Having recently posted and entered rhubarb, rose and white chocolate ice cream for We Should Cocoa, I was very tempted to swap it and use this one instead. I reckon this might be the best of the no churn ice-creams I’ve made so far. I’d read somewhere on the internet that roasting strawberries really brought out the flavour, which kind of makes sense as soon as you think about it. So when I was invited to a friend’s celebratory outdoor evening event – gosh it’s so good to be able to plan outdoor events – I thought I’d try making ice-cream with roasted strawberries.
Of course, when it came down to it, I couldn’t for the life of me remember where I’d seen the piece on roasting strawberries, so I just had a go. As strawberries aren’t that tart and this is usually quite a sweet ice-cream, I added a little cider vinegar to the roasting strawberries and reduced the amount of condensed milk used. I also thought I’d try a slightly different and simpler method of making the ice-cream and I’m glad to report, it worked very well.
The roasting did the trick, creating an ice-cream with a fabulous and quite intense strawberry flavour. The texture of this ice-cream is really smooth and quite light, but not in the least bit runny when it melts. Although it didn’t quite feed the five thousand, it had to go round quite a crowd. It was gratefully and vocally appreciated and stood out amongst the other delicacies with which it was served.
I am sending this off to Kate of What Kate Baked for this month’s Tea Time Treats where the theme is Ice-creams, Jellies and Chilled Desserts. This event is alternately hosted by Karen at Lavender and Lovage.
Roasted Strawberry Ice Cream
- 300g Strawberries
- 100g White chocolate (Green & Blacks)
- 100g Condensed milk
- 600 ml Double cream
- 1 tbsp Cider vinegar
Yield: 1 litre
Since discovering the oh-so-easy and oh-so-delicious no churn ice-cream last year, I have made it a number of times. Each time I’ve used tart fruit to balance out the sweetness of the condensed milk. With my cool We Should Cocoa theme very much in mind, I wanted to make some ice cream for my chocolate themed dinner party. My mother had presented me with a bunch of rhubarb stalks from her garden the day before, so it had to be rhubarb and white chocolate ice-cream. As there was also a Middle Eastern theme running through the meal, I added some rose syrup to the mix for a touch of oriental mystery.
The flavour was good, with the rhubarb acting as piquant foil to the sweet and unctuous creamy body.
I’m trying out this new printable recipe format. Please do let me know what you think.
This is, of course, my We Should Cocoa entry. For those not in the know, this is a monthly blogging challenge where an ingredient or theme is chosen that must be combined with chocolate.
As I reckon rose can be considered a herb, I am also entering this into Kavey’s Bloggers Scream for Ice Cream – a fun monthly ice cream challenge.
- 220g Rhubarb sticks – washed and trimmed
- 4 tbsp Rose syrup (elderflower would be good too)
- 200g Condensed milk
- 600g Double cream
- 80g White chocolate
- Chop the rhubarb and place in a pan with the rose syrup. Simmer until soft (about 7 mins). Stir until semi-mashed up. Leave to cool.
- Melt the chocolate in a bowl suspended over hot water (make sure the bowl doesn’t touch the water). Stir in 100g of the condensed milk.
- Whip the double cream until soft peaks form, taking care not to over whip. Add the rest of the condensed milk and whip again to ensure peaks remain.
- Add the white chocolate and stir in.
- Fold in the fruit mixture to create a ripple effect. Spoon into a 1 litre freezer container and freeze.
Yield: 1 litre