Gianduja Gelato

(Pssst! Gianduja is basically the official name for what we call Nutella) Somehow, it is October! Which may not seem the ideal time of year to share an ice cream recipe but in my opinion there is never a bad time to eat ice cream; breakfast, lunch, dinner, January, July, November. Plus there is something very autumnal about hazelnuts and chocolate. My favourite flavour of ice cream is Hazelnut, there is nothing greater on this Earth. This recipe, however, is for Hazelnut and Dark Chocolate and is pretty damn amazing too. I will be using the method minus the chocolate to make Hazelnut Gelato. This recipe is from my ice cream oracle, David Lebovitz‘s – The Perfect Scoop but I subbed the milk chocolate for  dark chocolate, just a personal choice, and make sure it is good quality chocolate with a minimum of 30% cocoa solids, whatever you choose.

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Balsamic Strawberry Ice Cream

Summer is here! I’ve seen glimpses of it in between the rain! I promised more strawberry recipes, I’m finally about to deliver on that promise. I already have one delicious (sour cream) strawberry ice cream recipe in my arsenal (I would never order strawberry ice cream when out but you can’t beat it home made with delicious fresh strawberries), but then I spotted this recipe in BBC Good Food magazine (June 2016 issue). The original calls for white balsamic, whilst the idea of it excited me, I didn’t want to go hunting shops to find some and ordinary balsamic would surely work fine (it did). The combination of strawberries with balsamic vinegar is divine and I’d urge you to try it if you haven’t. I took this to a family BBQ and it was a big hit.

Balsamic Strawberry Ice Cream

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Red Wine and Dark Chocolate Ice Cream (no churn)

When I spotted this recipe of the fabulous Flick’s diamond of a blog (see what I did there?), I knew I would love this ice cream as much as she did and filed it away for when the time was right (go and check her gorgeous blog out right now!). The right time turned out to be Mother’s Day (in fact any day and any time is the right time for this ice cream). It is SO rich but in THE BEST way possible. It also does not require the use of an ice cream maker, unlike the other ice cream recipes I have shared, so it is accessible to everyone, hallelujah!

Red wine choc ice cream

I must apologise to Flick for totally, accidentally, stealing her photograph it in a wine glass idea. When making it I just scrolled to the bottom and skimmed the recipe part of the post (having read it already months previously) and then realising I’d run out of tubs big enough, put it in a loaf tin (as I’d remembered Flick had done, genius idea). Continue reading

Raspberry Ripple Ice Cream

Hello!! I haven’t blogged in weeks and I have missed it (I’m making the most of this extra day we have!). We’ve moved house, unpacked (almost, we’re waiting on a book case and an arm chair) and I have handed in my masters thesis (whilst working too); it has been a busy few weeks. We’re in our new home though and I am besotted, I love it here. I am equally besotted with this ice cream. I would never order raspberry ripple given the choice but this home made version made with fresh raspberries is ABSOLUTELY divine. Perhaps my favourite ice cream flavour of all the flavours that I have ever made.

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Fresh Mint Choc Chip Ice Cream

Some weeks call for a lot of ice cream and this week has been one of those; with a master’s deadline zooming towards me at alarming speed, an appraisal, the stress of concert tickets I wanted more than almost anything else and several nights of being unable to sleep, I am one emotional ball of “GIVE ME ICE CREAM”. I have had my ice cream maker bucket in the freezer since the sun hinted it might be summer soon, waiting to make ALL THE ICE CREAM. It didn’t quite work out that way, we’ve been so busy, but earlier this week I knew it was time. There was no contest on flavour, I’ve been on a huge mint chocolate binge recently, which is odd. I’ll forever be a praline/hazelnut dark chocolate girl but earlier in the year it was chocolate orange cravings and now we’re into the warmer months of the year it is refreshing mint chocolate’s turn to fill my every waking thought. Dark chocolate though, always.

Mint Choc Chip Ice Cream

I turned to my David Lebovitz book ‘The Perfect Scoop’ and found the recipe for his fresh mint ice cream because if I was making mint ice cream then I sure as hell was going to be using my beautiful mint plant. It turns out I needed ten more times the leaves I had available but I think the mint flavour was strong enough (although I am desperate to try it with the advised amount). Perfect scoop it was, this was the best consistency ice cream I have ever made, it scooped straight out of the freezer. I credit my new spatula with this progress in making ice cream because it is the spatula that David Lebovitz waxes lyrical about and when the recipe said ‘until it coats the back of the spatula’ and it coated the back of the spatula, I just knew it’d be the right consistency custard this time.

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