Tag Archives: ice cream

CRANACHAN ICE CREAM (no churn)

cranachan ice cream

I think that Mr Colonial Cravings is the only member of his family who celebrates his Scottish heritage on Burns Night. I think that this is partly my influence (I don’t think he’d ever eaten a Burns dinner before we met) and partly because it’s a damn fine excuse to eat cranachan.

cranachan ice cream

Seriously, who can say no to a combination of whisky, raspberries and cream. It’s just glorious. This year I’ve refreshed my usual recipe (this one over here… https://colonialcravings.wordpress.com/2014/01/25/cranachan/) and turned it into a wonderful, easy peasy, no-churn ice cream. This is truly heavenly, I think it might be my new favourite of all the no-churn ice cream recipes on here. The sharp ripple of raspberry sauce nicely cuts through the richness of the whisky ice cream and the honey coated granola clusters add a really nice crunch.
This makes double the amount of my other ice-cream recipes – which is just as well because it’s really, really good!

cranachan ice cream

Ingredients

150g raspberries (frozen is fine)
2 tbsp icing sugar
90g oats
3 tbsp honey
1 1/2 tbsp oil (anything with a mild flavour)
pinch of salt
600ml double cream
350g condensed milk
50ml whisky

cranachan ice cream

Pre-heat your oven to 170°c. Gently heat the salt, oil and honey to melt and combine them and toss the oats in this. Spread the mixture out on a baking tray, keeping things clumped together a bit. Bake the oats for 25 minutes, until they are golden brown. Leave them to cool and crisp up on the tray and then break up the clumps a little.
Warm up the raspberries (in a small pan or the microwave) to encourage them to release their juices and then mash them and push them through a sieve. Stir the icing sugar into the resulting puree and set it aside to cool.
Pour the cream and condensed milk into a large mixing bowl and beat them with an electric mixer until they are quite thick and fluffy. Add the whisky and beat the mixture again until it holds soft peaks. Fold in the cooled granola.
Transfer the ice cream mix to a freezable container and then ‘ripple’ the raspberry sauce through it. Freeze until solid.

cranachan ice cream

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THAI ICED COFFEE ICE CREAM

Thai coffee ice cream

I have to admit that despite having been to Thailand a couple of times I’d never actually heard of Thai iced coffee until I moved out here. I suspect that this is because the only things I’ve ever drunk in Thailand have been water, beer and once (regrettably) an excess of Sangsom and red bull.
I actually find the flavour of this a little bit reminiscent of the Camp coffee that there always seemed to be a bottle of in my Grandmas kitchen cupboard, this might be why I love it so much. I’ve been a fan of coffee and cardamom together since I made some little chocolate pots flavoured with the same combination. (https://colonialcravings.wordpress.com/2013/08/26/coffee-and-cardomon-chocolate-pots/) This ice cream is sweet, creamy and fragrant with just a hint of bitterness from the coffee. Utterly delicious.
It’s a no-churn recipe too which means that you can have a batch in the freezer in double-quick time.

Thai coffee ice cream

Ingredients

175g condensed milk
300ml double cream
1 tsp instant espresso powder
1/2 tsp ground cardamom
1/2 tsp vanilla paste
1/2 tsp almond extract
1/8 tsp ground cinnamon
1 tbsp hot water

Thai coffee ice cream

Combine the spices with the coffee and mix this with the hot water, vanilla and almond extract. Leave this to cool.
Beat together the cream and condensed milk in a large bowl using an electric mixer until it is thick and fluffy. Add the cooled coffee mixture and beat again for a further 30 seconds to a minute, until you have a uniform pale coffee colour.
Transfer the ice cream mixture to a freezable container and freeze until firm.

Thai coffee ice cream

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MINI ICED CHRISTMAS PUDS

Iced Christmas pudding

My mum makes the best iced Christmas pudding. No argument. These however are a very good quick and easy alternative. They hardly take any time at all to prepare but make a very impressive dessert. They are also considerably lighter after your Christmas dinner then the traditional option.
Make sure that you use a fat-free mincemeat in these, any with fat in them tend to give the ice cream a slightly funny texture once it’s frozen. This is my recipe for it, https://colonialcravings.wordpress.com/2013/12/02/fat-free-mincemeat/.

I like to serve these smothered in my boozy hot chocolate sauce, https://colonialcravings.wordpress.com/2014/04/04/no-churn-malted-milk-ice-cream-with-boozy-hot-chocolate-sauce/. It is Christmas after all.

Ingredients
makes 4-6 (depending on how big your moulds are)

300ml double cream
175g condensed milk
150g fat-free mincemeat
2 tbsp whisky/rum
extra glace cherries (optional)

Line your mini pudding basins with cling film to help you to remove the ice cream for serving.
Beat the cream and condensed milk together until they are really thick and fluffy. Add the mincemeat and whisky and beat again. Divide the mixture between the moulds and cover the tops with more cling film. Freeze until solid.
Carefully unmold the iced pudding and remove the cling-film before pouring on a generous amount of chocolate sauce.

Iced Christmas pudding

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NO-CHURN AVOCADO ICE CREAM

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No really! I saw this advertised on the specials board of a restaurant on Hst in D.C and have been kicking myself ever since for not trying it so I thought I should just make my own. It’s surprisingly fruity. Odd as it may sound.

I’ve seen avocado used as a vegan substitute in baking a few times but I’ve never really thought about enjoying the flavour of avocados as something sweet in themselves. And I really do enjoy them. This is delicious served with fresh raspberries, the sharpness of the fruit sets off the creaminess and sweetness of the ice cream really well. Trust me, if you like avocados you have to give this a go…

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Ingredients

300ml double cream
175g condensed milk
juice of 1/2 a lime
1 medium very ripe avocado

Mash or purée the avocado flesh with the lime juice, try to get it to be as smooth as possible. Next beat in the condensed milk using an electric mixer. Finally whip the cream and then combine it with the avocado mixture. Make sure that the two are really well blended together. Pour into a freezer-proof container and freeze until solid. Allow to soften at room temperature for a few minutes before serving.

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BAKEWELL TART NO-CHURN ICE CREAM

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My Bakewell tart of a few months back has proved very popular so, as the mercury shows no signs of retreating yet, I couldn’t resist bringing the same flavours to some cool, creamy, indulgent ice cream.
I have cheated a little bit and used soft amaretti biscuits in place of the frangipan that would normally adorn a Bakewell tart. The sweet, creamy almond ice cream is off-set by the tangy sharpness of the raspberries. Yummy!
Like all the ice cream recipes on Colonial Cravings, this doesn’t need you to remember to stir it every 30 minutes (hurrah!) and home made ice cream is always more impressive than anything that you buy from the shops. Go on, give it a try…

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Ingredients

300ml double cream
175g condensed milk
1 1/2 tsp almond extract
2 tbsp fresh or thawed raspberries
1 tbsp raspberry jam
a few soft amaretti biscuits
toasted flaked almonds to serve

Simply put the condensed milk, cream and almond essence into a large bowl and whisk it until the mixture is really fluffy. Crumble the amaretti biscuits into the bowl and gently fold them through the mixture. Lightly mash the raspberries with a fork and stir them into the jam. Swirl this through the ice cream base, try not to over mix it. Transfer the whole lot to a freezable container and pop it in the freezer to firm up and set.

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Sprinkle with a few toasted flaked almonds before serving and if you’re feeling particularly decadent you could even add a little drizzle of Amaretto. Yeah, you know you want to…

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LEMON & BASIL ICE CREAM SANDWICHES with No-churn strawberry ice cream

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Two recipes in one for you today, you lucky people. Make them separately, make them together, do what you will with them.
Ice cream sandwiches are something of a summer staple on this side of the pond, much more so than back home. In good old Blighty the closest that you’ll come to an ice cream sandwich is probably a slab of plain vanilla or Neapolitan ice cream grasped between two cardboard-like wafers.

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Not so in the USA, the very least you’ll get is a hefty dollop of ice cream wedged between chewy cookies studded with chocolate chips. We recently paid a flying visit to NYC and whilst we were walking the Highline (again) we shared an ice cream from Melt. (I assume that calories consumed whilst walking don’t count). Melt offered a wonderful selection of inventive combinations of cookie and ice cream flavours. Ginger cookies and green tea ice cream sounded particularly appealing but we actually opted for chocolate cookies with malt and rum ice cream – yummy!

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As usual the ice cream is easy-peasy to make and the cookies are delicious along with it or just for cookies sake, they’re soft and chewy in the middle and lightly crisp on the outside.

No-churn Strawberry Ice Cream

Ingredients

250g ripe strawberries
175g condensed milk
300ml double cream

Start by hulling the strawberries and roughly chopping them. Put them in a small saucepan over a low heat and let them simmer for five to ten minutes, so that they release their juices. Don’t be tempted to add any sugar to the pan, the finished ice cream will be sweet enough.
Once the berries are soft and pulpy you can remove them from the heat and mash them a little with a fork. Push them through a fine sieve to extract about 100ml of juice. You can discard the leftover pulp and seeds.
In a large bowl, whisk together the cream and condensed milk until it is thick and fluffy. Add the now cooled strawberry juice/purée and beat again to give you a uniform pink colour. Put the mixture in a freezer-proof container and freeze until firm.

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Chewy lemon and basil cookies

Ingredients
makes about 20

300g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
pinch of salt
100g butter
130g white sugar
50g soft light brown sugar
1 egg
zest of 1 lemon
juice 1/2 lemon
1 tbsp chopped basil.

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Melt the butter and beat in both types of sugar. Add in the egg and continue to beat until it starts to look pale and fluffy. Mix in the basil, lemon zest and juice. Sift together the flour, raising agents and salt and beat this into the wet mixture. I find it easiest to do this in two batches. Leave the dough in the fridge to chill for a bit, 20-30 minutes is ideal.
Pre-heat the oven to 180°c and line a large baking sheet (or two) with baking parchment or a silicone sheet.

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Roll the dough into walnut sized balls and place them on the baking sheet, spaced well apart to allow for spreading. Squash each ball a little and bake for 12 minutes.
Once the cookies are baked, they shouldn’t have coloured much, leave them to cool for a minute or two on the tray and then use a palate knife to transfer them to a wire rack to cool completely.

Sandwich the cookies together with a scoop of ice cream or enjoy them on their own.

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Don’t forget to check out my Facebook page (https://www.facebook.com/colonialcravings?ref_type=bookmark) for more Colonial Cravings gubbins!

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NO-CHURN SALTED CARAMEL MOCHA ICE CREAM

We recently took advantage of a rare sunny weekend and drove to Chincoteague Island. Coming from Cornwall, nothing lifts my spirits like a trip to see the sea!

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Whilst we were there, in a brief gap between stuffing our faces with seafood, I visited the Island Creamery ice cream parlour, which is great by the way (their waffle cones are amazing). I’m not normally one for coffee ice cream but I was intrigued by their Iced Nirvana flavour, espresso ice cream swirled with chocolate fudge sauce and chocolate chunks. One taste and I was hooked – it was glorious, not too sweet with just enough bitterness from the dark chocolate and coffee.
170 miles is just that bit too far to go every time I want to satisfy the craving so I set about making my own version. It’s not quite the same, I’ve gone for salted caramel sauce rather than chocolate fudge but it’s still pretty yummy.

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Ingredients

300ml double cream
175g condensed milk
2-3 tbsp strongly brewed cold espresso (to suit your own taste)
70g dark chocolate
2 tbsp pre-made caramel sauce or dulce de leche
1/4 tsp sea salt

Start by melting the chocolate and then spreading it out very thinly on a piece of grease-proof paper. Put this in the fridge to harden.
Place the cream, condensed milk and coffee in a large bowl and whisk with an electric mixer until it becomes thick and fluffy.
Break up the (now set) thin sheet of chocolate and fold this through the ice cream mixture. Mix together the salt and caramel and delicately swirl this through the mix too. You don’t want to over-mix this, you want the sauce to be swirled through it, not blended in.
Tip this into a freezable container and put it in the freezer to set.

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