Sweet Tooth Experiments

Category Archives: Ice-cream & Sorbet

Vegan Vodka Watermelon Sorbet

Posted on Posted in Ice-cream & Sorbet .

Vegan Vodka Watermelon Sorbet

Vegan Vodka Watermelon Sorbet recipe

Have you ever heard of people infusing vodka into a whole watermelon? A friend was telling me if you cut out a hole in the watermelon skin and hollow the watermelon out a little bit you can pour vodka into the hole to make a spiked watermelon. You put it in the fridge for a day and then cut it up as per usual for a twist on having a drink of vodka.

This got me thinking. As I had some watermelon left over from a previous bake and have a New Years Eve gathering in a few days I could get into some experimenting.

So I figured as watermelon is basically all liquid, if I blitz the flesh with the vodka and some sugar I could freeze the mix and make a granita.

Though the granita was lovey it wasn’t really anything unusual, therefore I decided to add in another flavour to compliment the watermelon taste as well as turn it into a silky smooth and more satisfying sorbet.

As my friend hosting is a vegan thus wont eat eggwhite (which is needed to turn the granita into sorbet) I decided to use an alternative that she could eat. There are many egg replacement options that vary in results, however I have noticed that of you want eggwhite alternatives aquafaba (the liquid in cans of chickpeas) is actually the best alternative out there. It whips up exactly like eggwhites and if you add some cream of tartar the peaks will hold. Aquafaba does have a slight taste to it but it’s so subtle that the watermelon flavour completely covers any trace 100%. Not only does this alternative yield the best results, it’s actually not an unhealthy alternative (etc like using a water/oil comb). AND most importantly I can guarantee no one will be able to tell you have used chickpea liquid.

Ingredients:

  • 120g sugar
  • 800g watermelon flesh
  • ½ tsn lime zest
  • 90ml vodka
  • 2 tbsn aquafaba (or 1 eggwhite if you wish to opt against Vegan)
  • 1/4 tsn cream of tartar

 

Method:

  1. Run the skin off the watermelon and place 800g of the fruits flesh into a food processor.
  2. Add the sugar and zest into a food processor and blitz until the watermelons is liquid in consistency.
  3. Place the mix into a bowl and heat in the microwave until warm, stir to dissolve the sugar.
  4. Allow the mix to cool and add the vodka, stir to combine.
  5. Place the bowl into the freezer until the mix is frozen (this will take about 3 hours).
  6. Whip the aquafaba (or egg white) along with the cream of tartar with electric beaters until peaks form.
  7. Add the frozen watermelon mix back into the food processor with the whipped aquafaba and blitz until the mix is silky smooth and paler in colour.
  8. Place the mix back into the bowl and into the freezer to freeze again.
  9. Remove the mix from the freezer 5 mins prior to serving.
  10. Spoon into cocktail glasses (or whatever bowl you want), enjoy!

 

Note: Aquafaba is simply just the liquid that a can of pre-soaked chickpeas come in.

 

Melon and Lime Cupcakes recipe
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Vegan Vodka Watermelon Sorbet recipe
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Vegan Vodka Watermelon Sorbet recipe
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Vegan Vodka Watermelon Sorbet recipe
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Moscato Lemon and Strawberry Ice-Cream

Posted on Posted in Ice-cream & Sorbet .

Moscato Lemon and Strawberry Ice-cream

Moscato Lemon and Strawberry Ice-cream
After the recent success of my Moscato and Lemon Marshmallows recipe I decided to extend on the flavour pairing and too that also change up the dessert style. Knowing that Moscato and Lemon already go well together I opted for an additional flavour that holds the same fruity aroma and taste as Moscato, but also compliments both the wine and citrus ingredients.
After trialling the combo of a few different berries I felt the strawberry was too delicious not to incorporate.
I have used jam in this recipe as the jam ensured I didn’t thin out the ice-cream like Strawberry puree did (it also makes the recipe that little bit easier to make as steps are omitted). I’m not the biggest fan of traditional ‘cream and egg yolk’ based ice-cream, however this recipe was too good for me not to demolish.

Ingredients:

  • 300ml Moscato
  • 90g sugar
  • 5 egg yolks
  • 400ml thickened cream
  • 60g strawberry jam
  • 1 tsn lemon zest

 

Method:

  1. Pour the Moscato into a saucepan and heat on medium/high for 10 minutes or until the liquid has reduced down to a third (100ml).
  2. Take the saucepan off the heat and slowly pour the cream into the Moscato, whisking with a hand whisk as you pour until combined.
  3. Place the sugar and egg yolks into a bowl and using electric beaters whisk for a minimum of 5 minutes.
  4. Add the strawberry jam and lemon zest to the egg mix, whisk until combined.
  5. Slowly pour the cream mix into the egg yolk mix while the beaters are whisking.
  6. Once the cream mix is well combine place the mix back into the saucepan on medium/high heat for 5 minutes or until the mixture coats the back of a spoon thickly.
  7. Pass the mix through a sieve into a bowl and allow to cool.
  8. Once mix is cold place in the freezer for 2 hours.
  9. After 2 hours spoon the mix into a food processor and blitz for 2 minutes. Place mix back in the freezer.
  10. After an hour spoon the mix into the food processor again and blitz for 2 minutes. Place mix back in the freezer.
  11. After an hour scoop the ice-cream into a bowl and enjoy!

 

Moscato Lemon and Strawberry Ice-cream
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Moscato Lemon and Strawberry Ice-cream
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Moscato Lemon and Strawberry Ice-cream
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Moscato Lemon and Strawberry Ice-cream
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Moscato Lemon and Strawberry Ice-cream
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Moscato Lemon and Strawberry Ice-cream
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Moscato Lemon and Strawberry Ice-cream
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Sour Cream Fig and Almond Ice-Cream

Posted on Posted in Ice-cream & Sorbet .

Sour Cream Fig and Almond Ice-Cream

Sour Cream Fig and Almond Ice-Cream

This baking experiment session was actually planned to be for baking a sour cream cake, however once I had drafted up a recipe to play with I realized that a sour cream cake is actually a lot more common that I originally first though.

Therefore, after a bit of brainstorming and playing around in the kitchen I ended up landing on something completely different – in sour cream ice-cream.

As I had a jar of fig jam I decided that I would have fig as the base flavour of the ice-cream.

Knowing that honey and almonds are great flavour parings with figs I used these 2 additional ingredients as complementary flavours.

The outcome is a stunning, slightly zesty (thanks to the sourness of the sour cream) textured unique ice-cream that is super easy to make and requires minimal prep time.

 

Ingredients:

  • 300g sour cream
  • 170g fig jam
  • 40ml honey
  • 70g roasted almonds

 

Method:

  1. Place the sour cream, jam and honey into a food processor and blitz until the mix is well combine.
  2. Add the almonds to the mix and pulse until the nuts are slightly diced and well combined.
  3. Pour the mix unto a bowl and place in the freezer for 4 hours to set.
  4. Place the mix back into the food processor and pulse until creamy.
  5. Place the mix back into the bowl and freeze for an additional 2 hours or until completely set.
  6. Place the mix back into the food processor one last time and pulse.
  7. Place the mix back into the bowl and freeze for an additional 2 hours or until completely set.
  8. Quenelle over some biscuit crumbs or enjoy as is for a creamy and satisfying end to a meal.

 

Sour Cream Fig and Almond Ice-Cream
Fig Jam widely available from Coles Supermarket
Sour Cream Fig and Almond Ice-Cream
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Chocolate Chai Ice-Cream Sandwich

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

Chocolate Chai Ice-Cream Sandwich

Chocolate Chai Ice-Cream Sandwhich recipe

This recipe is like a premium-class version of a maxibon. My favorite ice-cream is definitely the maxibon, the soft biscuit sandwiched with ice-cream side is just amazing!

To give it a prestige makeover I decided on the beautiful flavour mix of chai, ginger and chocolate.

If you make this cake I can guarantee that you will opt for this treat every time over a maxibon!

Chocolate Chai Ice-Cream Sandwhich recipe

 

Ingredients:

Sponge:

  • 4 eggs
  • 150g sugar
  • 50g flour
  • 1 tbsn cocoa powder
  • 1 tsn chia spice powder

Extra:

  • 100g chocolate ripple biscuits
  • 10g chai powder

Ice-Cream:

  • 480ml thickened cream
  • 170g dark chocolate
  • 4 egg yolks
  • 2 eggs
  • 100g sugar
  • Extra, 70g grated dark chocolate
  • 40g chia spice powder
  • 1 tsn ground ginger

 

Method:

  1. Pre heat the oven to 180c degrees and line a 30cm x 30cm cake tin with baking paper.
  2. Place all the sponge ingredients in a bowl and using electric beaters on low whisk for 60 seconds.
  3. Pour the mix into the cake tin and bake for 10 minutes.
  4. Remove from the oven and leave the sponge in the tin for 10 minutes then invert onto a cooling rack.
  5. Line a 15cm x 25cm cake tin with 2 layers of aluminuim foil allowing for overhang.
  6. Cut two 14cm x 25cm pieces of the sponge and place one piece in the lined cake tin.
  7. Place the biscuits and 10g chai powder in a food processor and blitz until the mix resembles breadcrumbs.
  8. Sprinkle 40g of the chocolate crumbs over the sponge and place in the freezer.
  9. Place 180ml of the cream in a bowl in the microwave and heat until boiling. Add the chocolate and stir until smooth and glossy.
  10. In another bowl with electric beaters whisk the egg yolks and eggs with the sugar until light and creamy.
  11. Slowly pour the cooled chocolate mix into the egg mix while the beaters are going.
  12. Place the mix in the fridge for 30 mins to thicken.
  13. Beat the remaining 300ml cream until peaks form.
  14. Add the extra grated dark chocolate into the cream as well as the chai powder and ground ginger. Fold until combine.
  15. Fold the cream mix into the chocolate egg mix until combine.
  16. Pour the mix into the cake tin on top of the sponge and smooth the top with a spoon.
  17. Place in the freezer for 15 minutes or until almost set.
  18. Sprinkle 40g chocolate crumbs oven the top of the ice-cream.
  19. Place the 2nd sponge on top of the ice-cream and place back in the freezer for 2 hours or until completely firm.
  20. To serve invert the sandwich onto a platter, remove the aluminium foil and slice thickly.
  21. Sprinkle the remaining chocolate crumbs over the sandwich to serve.

 

Note:

  • You can decorate with a dust of cocoa powder on the top.

 

Chocolate Chai Ice-Cream Sandwhich recipe

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Chocolate Chai Ice-Cream Sandwhich recipe

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Lychee Coconut and Lime Yoghurt Sorbet

Posted on Posted in Ice-cream & Sorbet .

Lychee Coconut and Lime Yoghurt Sorbet

Lychee Coconut and Lime Yoghurt Sorbet recipe

This recipe has come from a combination of different types of ice-cream and sorbet recipes, where I have then overlayed an interesting twist via the inclusion of yoghurt.

I do experiment quite frequently with yoghurt. I find yoghurt a great versatile ingredient to replace other dairy ingredients with the added bonus of being a little more healthy and providing a brand new flavor to the mix.

I like the idea of making sorbet by blitzing frozen fruit but found that frozen lychees blitzed didn’t really work quite like Banana…

After playing around a little bit I found adding in some yoghurt gave the ideal texture.

Once coconut and lime juice were paired for a smack bang flavor combo explosion I had a delectable sorbet on my hands.

Ingredients:

  • 450g lychees
  • 110g coconut milk
  • 95g sugar
  • 250g natural yoghurt
  • 25g desiccated coconut
  • 15ml lime juice
  • 2 + ½ tsn lime zest

 

Method:

  1. Place the lychees into a food processor with the coconut milk and blitz until the mix is smooth and silky.
  2. Pour the mix into a saucepan with the sugar and stir on a medium heat until the mix bubbles. Take off the heat and set aside to cool.
  3. Place the yoghurt, desiccated coconut, lime juice and lime zest into a bowl and whisk until well combine.
  4. Pour the lychee mix into the yoghurt mix and stir until combine.
  5. Place the mix into the food processor again and blitz for 1 minute.
  6. Pour the mix into an ice-ream machine and churn accordingly.
  7. Place the mix into a container in the fridge until your ready to serve.

 

Notes:

  • If you do not have an ice-cream machine that is fine just transfer the mix each hour, 3 times into the food processor and blitz before placing the mix back in the frezzer to set.
  • I used 2 x 565g cans of lychees for this recipe to get the 450g of actual lychees.

 

Lychee Coconut and Lime Yoghurt Sorbet recipe

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Lychee Coconut and Lime Yoghurt Sorbet recipe

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Lychee Coconut and Lime Yoghurt Sorbet recipe

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Lychee Coconut and Lime Yoghurt Sorbet recipe

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Lychee Coconut and Lime Yoghurt Sorbet recipe

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Lychee Coconut and Lime Yoghurt Sorbet recipe

 

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