Archive

Blog Archives

Roasted Strawberry and Kefir Ice Cream

We're coming to the end of strawberry season over here. But you can still get huge boxes in the shops for the equivalent of pennies.

And they still taste great. The darker the berries, the sweeter the juice.

I have some Kefir in the fridge and had heard you can use it interchangeably with buttermilk in recipes. 

So I'd thought I'd try the Roasted Strawberry and Buttermilk recipe from Jenis Splendid Ice Cream at Home.

Jenis book is great and I love her ice creams but her standard base involves a lot of faffing around with cornstarch and cream cheese that sometimes I can't be bothered with.

The cornstarch and cream cheese are presumably a home cook friendly way of getting some stabilization and extra milk solids in the ice cream.

But you can achieve better results, more easily (which is important, as I'm quite lazy) with a proper ice cream stabilizer blend and skimmed milk powder.

So I used those instead.

The result was much less intense than the Strawberry Ice Cream with Balsamic Vinegar I made a couple of weeks ago.

This is a much subtler, lighter ice cream with the Kefir bringing out a tart perfume in the strawberries.

Lovely...


Print Recipe
Roasted Strawberry and Kefir Ice Cream
A bright, subtly tangy strawberry ice cream
Prep Time 5
Cook Time 15
Passive Time 60
Servings
servings
Ingredients
Ice Cream Base
Roasted Strawberries
Prep Time 5
Cook Time 15
Passive Time 60
Servings
servings
Ingredients
Ice Cream Base
Roasted Strawberries
Instructions
Roasted Strawberries
  1. Preheat oven to 375°F (190°C). Wash and dry the strawberries. Cut out the green stalks and then cut them into thick slices. Mix them with the sugar and roast in a baking dish for around 8 minutes or until they're soft.
  2. Let the strawberries cool slightly. Then puree in a food processor with the lemon juice. Measure out 2/3 of the mixture for the recipe. Keep the other 1/3 for something else!
Ice Cream
  1. Mix all the dry ice cream ingredients (Skimmed Milk Powder, Granulated sugar, Ice Cream Stabilizer) together, thoroughly, in a bowl.
  2. Then add all the wet ingredients (Milk, Cream, Corn Syrup) except the Kefir to the bowl and blend thoroughly with a stick blender. Alternatively, you can do this in a liquidizer.
  3. Transfer the mixture to a saucepan and stirring continuously over a medium-low heat, bring it to the the temperature at which the stabilizer will hydrate. This varies from one stabilizer brand to another and will be written on the packet. It should never boil.
  4. When the mixture reaches the correct temperature it will start to thicken. Take it off the heat. Cool in an ice bath.
  5. Then add the strawberry puree and Kefir and blend again. Transfer the mixture to a bowl with a lid and refrigerate for at least 30 minutes.
  6. Pour the mixture into your ice cream maker and churn until it has the consistency of whipped cream. Then transfer it to a plastic freezer box and freeze for around 1 hour.
  7. After an hour it should be soft enough to serve directly from the freezer but firm enough to melt slowly. If you've left it in the freezer for longer and it's too hard to serve, simply leave it out until it's softened.
Share this Recipe

Chai Spice Ice Cream

This is a Frankenstein's Monster type of recipe, bolted together clumsily with bits from two other recipes. It turned out great though!

I wanted to try the light ice cream base from the underbelly blog. But I didn't want a plain old milk flavor.

The easiest way to add a bit a flavor to a recipe without having to re-balance the mixture is through infusion. And I'd been fancying a Chai Tea ice cream for a while. 

So I took the spices (unfortunately I didn't have any actual tea) from the Honey Chai Frozen Yogurt recipe in Dana Cree's "Hello, My name is Ice Cream" and mixed them into underbelly base...

And boom, I had a pretty successful Chai Spice Ice Cream.

There were a few other missing ingredients to be honest. All my individual stabilizers had gone off (!), so I used a generic, pre-mixed ice cream stabilizer. No problems there.

But I'd forgotten about the invert syrup and I didn't have time to make any so I substituted it for Karo Light Corn Syrup.

Structurally I think they're more or less the same but the Karo is much less sweet than invert sugar. And since the underbelly recipe isn't very sweet anyway, I was worried the Karo might tip it over into "flatness".

It was fine though. The spices are are gently warming. And the light base carries them well.

The kids obviously didn't like it. But that just meant there was more for me... 


Print Recipe
Chai Spice Ice Cream
A light ice cream subtly spiced with the flavors of India.
Chai Spice Ice Cream
Prep Time 5
Cook Time 15
Passive Time 60
Servings
servings
Ingredients
Ice Cream Base
Chai Spice Mix
Prep Time 5
Cook Time 15
Passive Time 60
Servings
servings
Ingredients
Ice Cream Base
Chai Spice Mix
Chai Spice Ice Cream
Instructions
  1. Mix all the dry ice cream ingredients (Skimmed Milk Powder, Granulated sugar, Dextrose, Ice Cream Stabilizer) together thoroughly in a bowl.
  2. Then add the wet ingredients (Milk, Cream, Corn Syrup) to the bowl and blend thoroughly with a stick blender. Alternatively, you can do this in a liquidizer.
  3. Transfer the mixture to a saucepan, add the chai spices, and stirring continuously over a medium-low heat, bring it to the the temperature at which the stabilizer will hydrate. This varies from stabilizer to stabilizer and will be written on the packet. It should never boil.
  4. When the mixture reaches the correct temperature it will start to thicken. Take it off the heat. Cool in an ice bath. And then refrigerate in a bowl with a lid for as long as you can stand.
  5. If you leave it overnight in the fridge it will benefit the texture and flavor of the ice cream, giving the spices more time to infuse. But certainly wait until it's down to fridge temperature!
  6. Pour the mixture into your ice cream maker and churn until it has the consistency of whipped cream. Then transfer it to a plastic freezer box and freeze for around 1 hour.
  7. After an hour it should be soft enough to serve directly from the freezer but firm enough to melt slowly. If you've left it in the freezer for longer and it's too hard to serve, simply leave it out until it's softened.
Share this Recipe

Strawberry Ice Cream with Balsamic Vinegar

Believe me, this tastes a lot better than it looks in my awful photo. My photography skills are still very much lacking. All I can say is: I'm working on it!

So please give this one a go. It's really easy and it's really tasty too. Just 4 ingredients. One of which is balsamic vinegar.

In these sophisticated, globe trotting times this probably doesn't seem as strange as it might once have done. Restaurants seem to be dribbling balsamic over all sorts of desserts these days.

The original recipe is of course Italian. Gelato Di Fragole All'Aceto Balsamico originates in a book called Entertaining all'Italiana  with Anna del Conte.

But I found it in my old favorite Ices: The Definitive Guide by Liddell and Weir

Be careful with the balsamic though. It's really intense. At least mine is. And if you add too much it can be overpowering.

So I would recommend starting with a teaspoon and then increasing the dose as you taste the mixture, working up to a tablespoon, max.


Print Recipe
Strawberry Ice Cream with Balsamic Vinegar
A delicate strawberry ice cream cut with a rich, dark balsamic tang.
Strawberry and balsamic vinegar ice cream
Prep Time 5
Cook Time 15
Passive Time 60
Servings
servings
Ingredients
Prep Time 5
Cook Time 15
Passive Time 60
Servings
servings
Ingredients
Strawberry and balsamic vinegar ice cream
Instructions
  1. Wash, dry and remove the green stalks from the strawberries. Then blend them in a food processor with the sugar.
  2. As the food processor is running, pour in the balsamic vinegar. Be careful not to add too much. The recipe calls for 1 Tbsp. You may want to add a little at a time and taste it though.
  3. Once you have a smooth puree transfer the mixture to a bowl with a lid and refrigerate for 2 - 3 hours. During this time the sugar and the vinegar should intensify the flavor of the strawberries.
  4. Pour the mixture into your ice cream maker and churn until the mixture has the consistency of whipped cream. Then transfer it to a plastic freezer box and freeze for around 1 hour.
  5. After an hour it should be soft enough to serve directly from the freezer but firm enough to melt slowly. If you've left it in the freezer for longer and it's too hard to serve, simply leave it out until it's softened.
Share this Recipe

Mint and Lemon Balm Ice Cream

We're in lock down in Barcelona. And there's no herbs growing on my terrace. In fact there's nothing growing on my terrace at the moment!

Luckily the boys in the flat above us threw down a bunch of mixed herbs from their terrace, mostly mint and lemon balm (which they recommended we make into soothing teas).

The weather's hotting up now though, so instead I knocked up a quick ice cream based on a recipe in the excellent Ices: The Definitive Guide by Liddell and Weir.

It uses a light French vanilla custard base, infused with the grassy flavors of the herbs using a vigorous muddle and a bit of a steep.

The end result was slightly chewy ice cream with a lovely, herby fresh mint flavor that's lifted by the citrusy lemon balm.

Perfect for eating on our plantless terrace, as we enjoy the last of the days sun and dream about when the garden centers will open again...


Print Recipe
Mint and Lemon Balm Ice Cream
A fresh, relatively light ice cream infused with the clean, grassy flavors of mint and lemon balm. Perfect for sitting in the late sun.
Mint and Lemon Balm Ice Cream
Prep Time 5
Cook Time 15
Passive Time 60
Servings
servings
Ingredients
Prep Time 5
Cook Time 15
Passive Time 60
Servings
servings
Ingredients
Mint and Lemon Balm Ice Cream
Instructions
  1. Mix the milk, beaten eggs,vanilla extract, sugar (and optional locust bean gum) together. If you are using locust bean gum, it's a good idea to mix it into the sugar before you add it to the wet ingredients to avoid clumping.
  2. Add the mixture to a saucepan and heat gently, stirring vigorously all the time until it starts to thicken. This will take 8 - 10 minutes. Do not overheat or the mixture will curdle...
  3. If you have a kitchen thermometer heat to 85°C / 185°F. If you don't have a thermometer heat until the mixture coats the back of a spoon and holds a line drawn through it with your finger.
  4. As soon as the mixture hits 85°C / 185°F, remove it from the heat, and continue to stir while you submerge the bottom of the pan in cold water. This will prevent any residual heat from curdling the custard.
  5. Rip up the springs of mint and lemon balm and add them to the cooling custard. Give them a good muddle.
  6. Let the mixture cool to room temperature and then transfer it to the fridge. Leave for a least an hour, preferably two. Even better overnight. Taste the mixture to make sure you're happy.
  7. Stir in the cream and then pour the mixture into your ice cream machine through a sieve, pressing the mint and lemon balm to make sure you get all the flavor out.
  8. Churn the mixture until it starts to come away from the sides of the bowl and looks like whipped cream.
  9. You can eat it directly from the machine (but it will melt quickly). Or transfer it to a plastic freezer container, cover with cling film or grease-proof paper (to prevent ice crystals forming on the surface) and then a lid and leave for a least a couple of hours.
  10. Remove from the freezer and if it's frozen solid, let it soften for 15 or 20 minutes before serving.
Recipe Notes

The Locust Bean Gum is entirely optional. It will improve the texture slightly. But the eggs will do a reasonable job on their own.

Share this Recipe