weekly_food_challenge | Entries tagged with ice cream and sorbet

miss_s_b

You will need:

Some mathematical ability
A freezer and some ice lolly moulds
Some gin
Some tonic
Some caster sugar
A lime

Method:

Work out the total volume of your ice lolly moulds.
Cut your lime into fine wedges - I get 16 out of 1 lime - and put one wedge in each hole of the ice lolly mould.
Make a mixture in a jug that is 1/4 gin and 3/4 tonic to about 95% of the volume of your ice lolly moulds - for instance, if the moulds are a litre total, you want to make about 950ml G&T; this leaves room for the lime wedges and the sugar. Don't make it any ginnier than this or it won't set properly.
Add sugar to the tune of 10g per 100ml liquid, and stir till it's dissolved and the fizz has gone out of the tonic.
Put into the moulds and freeze overnight.

fred_mouse

My kids are currently all about smoothies and slushies and the like -- anything that can be made using the thermomix and frozen Stuff.

They made for me raspberry softserve not quite ice-cream, and it was glorious.

Ingredients:
Peel and freeze bananas. This is better if they are heading towards soft, but not yet squishy (save those ones for baking).
Frozen berries. We bought ours pre-frozen at the local supermarket. We had raspberries, but any tart fruit would go nicely.

Equipment:
Blender or equivalent (I haven't tried this with a stick blender, but presumably it would work if you could get things moving?)

Process:
Put roughly equal amounts* (by weight or volume) of frozen banana and berries into blending device**, blend until smooth. Serve in cup or bowl. While this will refreeze, it isn't as nice unless you stir it repeatedly while it freezes.

* I think we do 3/4 cup of unblended fruit per person, taste, and then add either more banana or more berries, depending on taste. But I'm inclined to just look at how much I've got, and chuck some in.
** We have a Thermomix, so we use a Thermomix. But I used to do the same thing when I had a standalone blender, so as long as your blender can deal with the frozen nature of the fruit, you should be fine.

miss_s_b

What do you want when it's hot? Something cold, yummy, that isn't too much of a faff to cook, and won't leave you feeling all bloated and eurgh. This is just the ticket, based on a Diana Henry recipe.

You will need:

Two smallish saucepans, and a hob to heat them on.
A blender that can cope with warm things.
A sieve and a wooden spoon.
An ice cream machine, OR an ice cream attachment for Kenwood Chef or Magimix or similar, OR a freezer and a lot of elbow grease.
A freezer, and a suitable storage container (we keep the containers from bought ice cream).
(at least) 6 limes
Probably a bottle of shop bought lime juice.
300g sugar
2 x 300ml water.
60g fresh basil (yes, you read that right. Yes, that's a lot of basil).

Method:

Make a simple syrup with your first 300ml of water and the 300g sugar - heat the water and dissolve the sugar in it.
Zest and juice your limes. Top up the lime juice to 300ml from the bottle, or juice extra fresh limes and then throw away the skins if you're feeling extravagant.
Add the lime zest to your simple syrup, bring to the boil, then turn down the heat and simmer for 2 minutes.
Leave the zesty syrup to cool for a bit - it doesn't need to be completely cold, but no more than hand hot.
While it's cooling, bring your second 300ml of water to the boil, and once it's properly boiling, dunk the basil leaves into it for 10 seconds, then pour them into the sieve and run cold water over them. This blanching is not strictly NECESSARY for flavour, so you can leave this step out if you're feeling lazy, but it means you get a nicer colour in the finished sorbet. Once the basil leaves are properly cold, drop them into the blender and wash the sieve.
Put the zesty syrup and the 300ml of lime juice into the blender too, and then blend.
Pass the resulting glop through the washed sieve into your ice cream machine - you may need the wooden spoon to help things along here, but if you do, be gentle - and then follow the instructions on the machine OR pass it through the sieve into your freezer-safe container, and prepare to take it out and reblend it every couple of hours (at least 3 times or it'll go all crystally and manky). Ice cream machine really is a lot easier.

This works really well as a palate cleanser if the heatwave doesn't last. It's also nice in a G&T.

matgb

OK, so it's "Treats" at the moment, and

miss_s_b insists I post my new ice cream method here.

Backstory: my ice cream maker is broken and I can't afford to fix it, and I had a cupboard with some ingredients that needed using, so I googled. I have adapted this from multiple articles.

Ingredients:
600ml Double Cream (USians: I believe "heavy cream")
1 tin Condensed Milk (sweetened)—the 14oz tin now sold in metric
Flavouring (eg: 2 tsp vanilla essence)

Put the cream and the milk in a mixing bowl and whisk, preferably with an electric whisk but a hand whisk will do, it'll just take an age. When soft peaks are beginning to form, add in your flavouring and whisk a bit more, making sure that you've got any edge bits incorporated nicely.

Pour into either 2 1-litre tubs or one bigger tub, put in the freezer for at least 3 hours, preferably overnight. Enjoy.

You might find it needs to be removed from the freezer a bit before serving up as it might go very solid.

Variants: Nestle make a 'caramel' condensed milk, use that and, if you want, add a teaspoon or 2 of salt for salted caramel. Any other oil base or highly concentrated flavouring, it's important the water content is low.

This works because condensed milk and double cream are very low in water content, so you don't get ice crystals or similar. Jennie didn't like my salted caramel that I made last night, which, y'know, more for me...

karohemd

Mood: accomplished

A couple of weeks ago I made ice cream for the first time. I used the following to make a custard:
350ml double cream
250ml single cream
2 egg yolks
3 tbsp demerera sugar
the husk of half a vanilla pod I'd kept in my sugar
This I know how to do so it came out really nicely.
For the flavouring I cooked down two smallish chopped apples with 2tsp of ground cinnamon. This I mixed into the custard using a stick blender to ensure even distribution. The final mix tasted great and I was very happy with it. After it had cooled, I filled the custard into a small freezer tub and put it into my freezer compartment, hoping for the best. Every half hour or so I stirred the mix with a fork to break up the ice that had formed and after about four hours or so it had reached a consistency that was very close to ice cream. I even managed to make a reasonably looking quenelle:

Now for the disappointment: Unlike the custard, the flavour of the finished product was rather weak. I guess I have to pack in more next time. However, as a first attempt, I really happy with it. Any suggestions more than welcome.

Update - A few tips (own experience and others'):
- the initial custard needs to be very strong in flavour, almost too strong to be comfortable when you taste it
- next time I make the above I will cook a stick of cinnamon with the cream and leave to infuse for some time which should intensify the flavour
- use a round container and one is big enough so it's not filled all the way up to make vigorous stirring easier

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Weekly Food Challenge

A challenge for cooks every Wednesday

Entries tagged with ice cream and sorbet

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