Sweet Tooth Experiments

Category Archives: Ice-cream & Sorbet

Melon Lemon and Cherry Ice-Cream

Posted on Posted in Ice-cream & Sorbet .

Melon Lemon and Cherry Ice-Cream recipe

This recipe came about off the back of a cocktail and an impulse buy, A Midori and Cherry cocktail and a random melon essence purchase with no recipe to use it in.

The cocktail was super delicious but needed an acidic kick and the melon flavour of the liquor got me thinking of making a recipe with the essence I had brought.

Sometimes my recipes are as random as that.

I replaced the Midori with the essence and added lemon to balance the flavours (the sweetness without acid in the cocktail was quite overwhelming). As quite a bit of lemon was needed the recipe had to allow for a high yield of liquid, in which my head went straight to jelly, custard, ice-cream…etc. After playing around with some recipes the ice-cream was a solid winner. Super creamy, easy to make and so tasty with a lovely floral zest.

Melon Lemon and Cherry Ice-Cream recipe

 

Ingredients:

  • 120g caster sugar
  • 80ml lemon juice
  • 2 eggs
  • 2 egg yolks
  • 1 + ½ tsn lemon zest
  • 1 + ½ tsn melon essence
  • 70g cherries, seeded
  • 250g cream

 

Method:

  1. Place half the sugar (60g) and the lemon juice into a saucepan on low/medium, stirring until the mix comes to a syrup thickness consistency. Leave aside to cool.
  2. Place the eggs, yolks and remaining 60g sugar into a heat proof bowl over a saucepan of simmering water.
  3. Whisk the egg mix with a hand held whisk until the mix becomes frothy, remove off the heat.
  4. Using electric beaters whisk the egg mix along with the lemon zest and the melon essence until the mix is thick and creamy.
  5. Add the cooled syrup to the egg mix and beat through until well combine.
  6. Dice the cherries into small bite sized pieces.
  7. In a separate bowl whisk the cream with electric beaters until peaks form.
  8. Fold the cream and cherries through the egg mix until combine.
  9. Pour the mix into a 10cm x 10cm container and place in the freezer for 4 hours or overnight.
  10. Use an ice-cream scoop to serve and enjoy!

 

Melon Lemon and Cherry Ice-Cream recipe

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Melon Lemon and Cherry Ice-Cream recipe

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Melon Lemon and Cherry Ice-Cream recipe

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Melon Lemon and Cherry Ice-Cream recipe

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Limoncello and Lime Zesty Citrus Ice-Cream

Posted on Posted in Ice-cream & Sorbet .

Citrus Spiked Simple Ice-Cream

Technically not a ‘true’ ice-cream, I wanted to make a tasty alcoholic refreshing dessert – perfect for a hot Summers day. This recipe came off the back of exactly this concept, whilst also delivering on ease and minimal ingredients that anyone can make and look like a star.

With 4 ingredients and the most challenging step holding electric beaters this is a decadent recipe that takes seconds and will satisfy with its zesty sweet tang in every scoop.

Why pay way $$$ on fancy Ice-cream brands when you can make a delectable one with a boozy twist!

 

Ingredients:

  • 250ml thickened  cream
  • 320g condensed milk
  • 120ml limoncello
  • 100ml lime juice
  • 2 lime zest

 

Method:

  1. Beat the cream with electric beaters until peaks form.
  2. Place the milk, limoncello, lime juice and zest of 2 limes into a bowl and whisk until combined.
  3. Fold the cream into the milk mix until just combine.
  4. Spoon the mix into a container and place into the fridge to set overnight.
  5. Scoop and enjoy.
Citrus Spiked Simple Ice-Cream

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Citrus Spiked Simple Ice-Cream

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Limoncello and Lime Zesty Citrus Ice-Cream

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Jackfruit White Chocolate Macadamia Brittle Ice-cream

Posted on Posted in Ice-cream & Sorbet .

Jackfruit White Chocolate Macadamia Brittle Ice-cream

Jackfruit White Chocolate Macadamia Brittle Ice-cream

For some time Jackfruit has been on my radar, but being a vegetarian most of my experience with this fruit has been via savory dishes as a meat replacement. Being such a versatile fruit, I decided to make it the feature of a dessert.

With such an interesting taste to work out flavour combos I opted to look at the closest fruits I deemed most similar, these being mango, apricot and pineapple.

After playing around with a few apricot, pineapple and mango flavour pairings with jackfruit I landed on a killer recipe. White chocolate as the foundation flavour, macadamia brittle crunch flavour bombs and 2 different jackfruit textures for smoothness and chewiness.

I actually didn’t think this would be a successful bake but was so surprised I ended up redoing the recipe to this time write down the ratios!

Ingredients:

  • 160g dried Jackfruit
  • 50g caster sugar
  • 30ml cold water
  • 100g Macadamia, salted
  • 10g butter
  • 110g white chocolate
  • 800g vanilla ice-cream
  • ¼ tsn caramel essence (optional)

 

Method:

  1. Place 100g of the jackfruit into a bowl of boiling water, leave for 10 minutes, drain then dice into small pieces, set aside for later.
  2. Chop the remaining 60g jackfruit into small pieces.
  3. Chop up the nuts into small chunks.
  4. Line a baking tray with baking paper.
  5. Place the 30ml cold water and sugar in a saucepan and heat on medium heat, cooking, stirring until sugar has dissolved.
  6. Turn the heat to high, add the nuts and allow the mix to boil until it reaches 110c degrees on a candy thermometer or begins to turn golden, remove from the heat.
  7. Quickly stir in the butter.
  8. Pour mix onto the baking paper, leave aside until completely cooled.
  9. Finely chop up the white chocolate.
  10. Place the ice-cream into a bowl and allow to soften for 10 minutes.
  11. Chop the nut brittle into small pieces and place into the bowl with the ice cream.
  12. Add the jackfruits, essence and white chocolate to the ice-cream and stir until well combined.
  13. Pour into a container and place into the freezer for 4 hours+.

 

Jackfruit White Chocolate Macadamia Brittle Ice-cream

Dried Jackfruit

 

 

 

 

 

 

 

 

 

 

 

Jackfruit White Chocolate Macadamia Brittle Ice-cream

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Jackfruit White Chocolate Macadamia Brittle Ice-cream

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Jackfruit White Chocolate Macadamia Brittle Ice-cream

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Jackfruit White Chocolate Macadamia Brittle Ice-cream

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Boozy Butterscotch Caramel and Peanut Ice-Cream

Posted on Posted in Ice-cream & Sorbet .

Boozy Butterscotch Caramel and Peanut Ice-Cream

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This is such an interesting recipe to me as it was one of my more colorful experiment sessions. So this recipe came from me creating a butterscotch and caramel layer cake with a peanut ice-cream filling. I should have known that adding the ice-cream layer to a cake would mean I would need to freeze the cake in its entirety and that cutting the cake would mean the ice-cream filling would flow out the sides!

The solution to this is to make a sponge cake, but of course by the time I realized this I had already baked the cake!

So what to do? I really liked the ice-cream filling I created so I added some caramel and a few other little layers to turn it from nice to “pow exciting”!

Next a bit of a controversial move, based on recent recipe requests I wanted to make the recipe quick and super easy, so…replaced homemade ice-cream with store brought.

Ingredients:

  • 650g vanilla ice-cream
  • 160g brown sugar
  • 70g peanuts, chopped
  • 120g peanut butter
  • 170ml butterscotch schnapps
  • 20g butter
  • 35ml thickened cream

 

Method:

  1. Put the ice-cream in a bowl and place onto the microwave for 30 seconds or until the mix just softens slightly.
  2. Place the peanut butter in the microwave for 30 seconds or until liquid consistency is achieved.
  3. Add 30g of brown sugar, 50g of the chopped peanuts, peanut butter and butterscotch schnapps to the ice-cream and using a hand whisk beat until combine.
  4. Place the remaining 130g brown sugar into a saucepan on high until the sugar has melted and bubbling.
  5. Take off the heat and add the butter, stirring with a whisk until combine.
  6. Add the cream and whisk with a hand whisk until the mix is smooth and glossy.
  7. Pour the mix onto baking paper until cooled then in the freezer for 10 minutes to harden completely.
  8. Break up the hardened caramel into small pieces and place into the mix, leaving 1/5th aside.
  9. Whisk the caramel pieces into the ice-cream mix until combine.
  10. Pour the ice-cream into a bowl and place into the freezer for 4 hours or until completely set.
  11. To serve scoop the ice-cream out into 4 cocktail glasses and top with the remaining 20g of chopped peanuts and caramel pieces.

 

Notes:

  • You can also serve with a caramel or peanut flavored sweet thin biscuit or wafer.

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Peanut Brittle and Chocolate Ice-Cream Sandwich

Posted on Posted in Ice-cream & Sorbet, Ice-cream cake .

I recently was experimenting with peanut brittle and ended up with a LOT of brittle and not much to do with the excess. Usually I would take it to work but with my working from home scenario all the brittle was not leaving the house. So, I decided to make up a recipe that featured the brittle. With my recent ice-cream experimenting trend, ice-cream was on my mind, but I didn’t want to have too many steps to the recipe, I wanted to make it simple easy, scrumptious and quick prep time.

I did make a biscuit base for this recipe but to be honest a store brough base is completely fine as this recipe is all about the brittle.

I wanted to make somewhat of a “Maxibon vs. Eskimo Pie” that had complementary layers and textures.

As my favorited flavour in the world is chocolate of course I had to build this layer into the mix and presto a new recipe was born.

Ingredience:

  • 1 cup caster sugar
  • ¼ cup water
  • 1 cup peanuts, chopped salted and toasted
  • 40g butter
  • 1 tsn baking soda
  • 500g vanilla ice-cream, softened
  • ¼ cup cocoa powder
  • Sponge cake, plain store brought

Extra

  • Chocolate ganache
  • Icing sugar

 

Method:

  1. Line a tray with baking paper.
  2. Place the sugar and water in a saucepan, stirring on a low heat until the sugar has dissolved.
  3. Turn the heat to high, add the nuts and allow the mix to boil until it reaches 110c degrees on a candy thermometer or begins to turn golden.
  4. Take the nut toffee off the heat and stir in the butter and soda.
  5. Pour the mix into the prepared baking paper and allow to completely cool.
  6. Break the brittle into pieces and place in a food processor, pulsing until they resemble small pieces.
  7. Spray a 10cm x 15cm cake tin with oil spray and then line the tin with 2 layers of clingwrap.
  8. Cut a 2 x 1cm layers of sponge cake the same size as the cake tin’s base.
  9. Place one sponge layer in the bottom of the tin.
  10. Stir the peanut mix into 250ml of the ice-cream until well combined.
  11. Spoon the peanut ice-cream mix on top of the sponge and even with the back of a spoon.
  12. Place the tin in the freezer to firm.
  13. Meanwhile stir the cocoa powder with the remaining 250ml ice-cream.
  14. Spoon the chocolate ice-cream over the top of the peanut ice-cream and even with the back of a spoon in the tin.
  15. Top the chocolate ice-cream with the 2nd layer of sponge, gently pushing down with your fingertips.
  16. Place the cake in the freezer to completely set (4+ hours, overnight ideal).
  17. To serve, pull the plastic wrap to release the cake from the tin and place onto a cutting board.
  18. Trim the cake slightly on all 4 sides if needed to ensure a clean straight cake.
  19. Place the cake onto a plate, dust with icing sugar and a drizzle of chocolate ganache if desired.
  20. Cut into sliced and serve.

Note: Sponge cake OR as I have used a tin sized biscuit can be used as the top and bottom of the ice-cream sandwich.

 

Peanut Brittle and chocolate ice-cream sandwich recipe

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Saffron Orange Cardamom and Almond Cookie Ice-cream

Posted on Posted in Ice-cream & Sorbet .

Saffron Orange Cardamom and Almond Cookie Ice-cream recipe

This recipe is a mix of my favorite flavours, in which I have put in an easy ice-cream based recipe with delicious textured chunks.

Saffron, Orange, Cardamom and Almond are such a beautiful delight of complementing flavours that really puts a smile on my face.

I wanted to make something a bit unusual with this flavour combo so decided ice-cream would be an interesting experiment. However, I didn’t just want to make the usual smooth and creamy ice-cream that is standard (if made correctly of course), I wanted to add delicious texture. This is where the vanilla flavoured cookies and frozen orange pieces came into play.

If you’re looking for a delicious satisfying treat that’s a bit unusual with no baking or ice-cream churning this recipe is for you.

Ingredients:

  • 1 orange
  • 1 cup milk
  • 1 cup cream
  • 1 tsn almond essence
  • 1 tsn orange zest
  • 1 tsn cardamom
  • 12 saffron threads
  • 4 eggs
  • 100g brown sugar
  • 200g vanilla biscuits (I used vanilla Oreos)

 

Method:

  1. Place the orange in the freezer.
  2. Place the cream and milk in a saucepan on medium heat until the mix boils.
  3. Remove the milk mix off the heat and stir in the essence, zest, cardamom and saffron.
  4. Place the milk mix in a bowl and leave aside for 5 minutes for the flavours to infuse.
  5. Using a hand whisk, beat 2 eggs and 2 yolks in another bowl with the sugar.
  6. Add 40ml of the milk mix to the egg mix and beat with the hand whisk until combine and smooth.
  7. Pour the egg mix into a saucepan along with the remaining milk mix and on a very low heat beat with a hand whisk until the mix thickens and thickly coats the back of a spoon.
  8. Pour the mix into a bowl and place in the freezer until the mix is almost set.
  9. Meanwhile, place the biscuits in a food processor and pulse until small chunks are formed.
  10. Peel and segment the orange, dice finely into pieces.
  11. Stir in 40g of orange diced pieces along with the biscuit pieces until well combined and place back in the fridge to set.
  12. Using an ice-cream scoop serve and enjoy.

 

Saffron Orange Cardamom and Almond Cookie Ice-cream recipe

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Ricotta Ice-Cream with Burnt Salted Caramel

Posted on Posted in Ice-cream & Sorbet .

Ricotta Ice-Cream with Burnt Salted Caramel

Ricotta Ice-Cream with Burnt Salted Caramel recipe

This recipe was actually created from taking 2 of my former recipes (my Cheese Ice-Cream Cake and my Churros Chocolate Caramel Cake) and to an extent combining them together.

From these former recipes, my ricotta ice-cream is absolutely amazing and my caramel sauce the perfect consistency, taste and texture.

This ice-cream can be enjoyed with pudding or cake etc, or as the star of its own show.

Moreish, quick, super easy and impressive this treat will impress!

 

Ingredients:

Ice-cream:

  • 450g ricotta cheese
  • 300ml sweetened condensed milk
  • 3 tsn vanilla extract
  • 450ml thickened cream
  • 60ml liquor (optional, I used butterscotch schnapps)

Caramel:

  • 100g white sugar
  • 15ml water
  • 90ml cream
  • 35g brown sugar
  • 1/8 tsn ground salt

 

Method:

  1. In a food processor blitz the cheese, condensed milk and vanilla until smooth and creamy.
  2. Whisk the cheese mix and cream with electric beaters in a bowl until peaks form.
  3. Stir the 60ml of liquor into the cheese mix until well combined.
  4. Spoon the cheese mix into a tin and place in the freezer for 30 minutes to firm.
  5. Meanwhile make the caramel by placing the white sugar and water into a saucepan on a high heat, stirring until the sugar has dissolved.
  6. Now leave the mix without stirring until the sugar syrup is a golden brown colour, take off the heat.
  7. Add the brown sugar, salt and cream to the sugar syrup mix and stir with a metal spoon until the caramel is smooth and glossy, leave aside to cool completely.
  8. Once the caramel is cooled fold through the ice-cream and place the ice-cream back into the freezer to completely set.
  9. Scoop and enjoy!

 

 

Dark Chocolate and Lemon Bombe recipe

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Spiced Sweet Potato Bourbon and Caramel Cake recipe
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Spiced Sweet Potato Bourbon and Caramel Cake recipe

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Tiramisu Cottage Cheese and Yoghurt Ice-Cream

Posted on Posted in Ice-cream & Sorbet .

Tiramisu Cottage Cheese and Yoghurt Ice-Cream

Tiramisu Cottage Cheese and Yoghurt Ice-Cream

I’ve dabbled with using frozen fruits, yoghurts and varying cheeses as base alternatives to the usually high fat and sometimes not even dairy ice-cream in the past.

So I decided to combine my favourite dessert, Tiramisu, with my 3 go to ice-cream alternative products.

After a bit of trial and error I landed on banana for the fruit (unsurprisingly), natural yoghurt (not Greek, this won’t work with the flavour mix) and cottage cheese (Ricotta was a close second).

The outcome – this recipe is a must for all Tiramisu lovers that want to indulge but want low fat. In fact, apart from a little chocolate and sugar this recipe is natural, satisfying and super healthy.

Ingredients:

  • 4 Bananas, frozen (300g flesh)
  • 3 + ½ tsn coffee granules
  • 20ml water
  • 60g low fat cottage cheese
  • 140g natural low fat yoghurt
  • 85ml Masala
  • 60g icing sugar
  • generous pinch of salt
  • 70g white chocolate
  • 30g dark (70%) chocolate, finely chopped

 

Method:

  1. Place the bananas in the microwave until just slightly softened.
  2. Peel the banana’s and place in a bowl.
  3. Boil the water and add the coffee granules, stir. Set aside to cool.
  4. Add the banana, coffee, cheese, yoghurt, Masala, sugar and salt into a food processor and blitz until combine.
  5. Melt the while chocolate in a small bowl in the microwave in 30 second bursts until just melted.
  6. Pour the while chocolate into the mix and blitz again until well combine.
  7. Add the dark chocolate and stir until combine.
  8. Pour the mix into a bowl and place in the freezer for 4 hours to set completely.
  9. When ready to serve take the ice-cream out of the freezer, scoop and enjoy.

 

Tiramisu Cottage Cheese and Yoghurt Ice-Cream

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Popcorn Peanut and Protein Custard Ice-cream

Posted on Posted in Ice-cream & Sorbet .

Popcorn Peanut and Protein Custard Ice-cream

Popcorn Peanut and Protein Custard Ice-cream recipe

I have recently been inspired by the old fashion way of making ice-cream, in which entails a thick and creamy custard base. These days vegetable oil has become the base, which is unhealthy, and 100% fat!

As the traditional method actually delivers on rich and scrumptious dairy goodness I decided I would take this theme and make a tasty ice-cream that has minimal processed elements that is packed with body loving protein. I also wanted to make sure the recipe was super easy and can be done really quickly.

Now this is actually quite a lot that the recipe will need deliver on so I created 4 different versions with differing volume ratios of ingredients and varying flavor combos.

After a bit of trial/error and testing/learning I found the recipe I was looking for.

The custard uses custard powder, meaning it takes a whole of 5 mins tops to make. Protein powder and peanuts/peanut butter provides the high protein kick with only natural good oils, while the sweetness has been delivered via natural honey. The only really naught element here is the small amount of caramel on the popcorn.

A really tasty and satisfying treat that takes only minutes to make with minimal effort!

 

Ingredients:

Custard:

  • 480ml milk (I used low fat, but up to you)
  • 25g custard powder
  • 20g honey

Ice-cream:

  • 500ml custard (recipe above)
  • 50g vanilla protein powder
  • 1 tsn vanilla essence
  • 10g honey
  • 240g peanut butter
  • 40g chopped peanuts
  • 120g caramel popcorn, roughly chopped (I used store brought)

 

Method:

  1. Place the custard ingredients into a bowl and whisk with a hand whisk until combine.
  2. Place the bowl in the microwave for 5 minutes or until the mix resembles a thick custard texture, ensure you whisk in between every minute of cooking.
  3. Allow the custard to sit for 5 minutes then top with plastic wrap. Leave the mix aside to cool to room temperature.
  4. Add to the custard the protein powder, essence, honey and peanut butter, stir.
  5. Place the custard mix in a food processor and blitz until smooth and creamy.
  6. Transfer the custard mix into a large container and stir in the chopped nuts and chopped popcorn until well combine.
  7. Place the container in the freezer for 5+ hours to set.
  8. When ready to serve remove the ice-cream from the freezer and leave aside to soften slightly for 5 minutes.
  9. Scoop and enjoy.

 

Popcorn Peanut and Protein Custard Ice-cream recipe

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Boozy Mocha Yoghurt Ice-Cream

Posted on Posted in Ice-cream & Sorbet .

Boozy Mocha Yoghurt Ice-Cream

You may have noticed that I am a big fan of using healthier alternative ingredients vs. traditional recipe ingredients (as long as taste is not hindered).

I commonly use apple puree to replace butter, cocoa to replace chocolate, and avocado instead of cream etc etc…and the list could go on for a while… So after recently eating a mocha flavoured ice-cream I didn’t surprise myself when I decided to take the coffee and chocolate flavours and reinvent the ice-cream with a more healthier substitute – low fat yoghurt.

And yes I do bake with yoghurt quite a bit but it’s usually via means of cake batter, not as the base of an ice-cream. To continue the substitute trend I used cocoa powder with some brown sugar as a low fat alternative to milk chocolate.

Lastly to make this ice-cream a little cheeky and further its decadence, I added a solid pouring of Baileys to strengthen the coffee flavour and increase the creaminess.

This Mocha Yoghurt Ice-Cream is moreish and additive without it hurting my hips too much!

 

Ingredients:

  • 160ml espresso coffee
  • 160ml Baileys
  • 100g brown sugar
  • 400ml vanilla yoghurt
  • 60ml cocoa powder

 

Method:

  1. Place the boiling coffee into a bowl with the sugar.
  2. Stir the coffee until the sugar is dissolved, leave aside until cooled.
  3. Add the Baileys to the sugared coffee mix and stir until combine.
  4. Pour the mix into a food processor, add the cocoa powder and the yoghurt.
  5. Blitz mix until creamy and well combine.
  6. Place the mix into a bowl then into the freezer for 2 hours.
  7. After 2 hours spoon the mix back into the food processor and blitz for 2 minutes, place bowl back in the freezer for 1 hour.
  8. After the 1 hour place the mix into the food processor 1 last time for 1 minute.
  9. Pour the mix into the bowl, freeze for 1 hour or until ice-cream is completely set.
  10. Scoop into a bowl and enjoy!

 

Espresso Martini Truffles recipes
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Boozy Mocha Yoghurt Ice-Cream recipe
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Boozy Mocha Yoghurt Ice-Cream recipe
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