Winter approaches down here in NZ…. I sat next to Holly Whittaker of THE chocolate company on the plane yesterday, and she said that it was a booming period for them in the cold months. Not surprising, comfort is needed, and ice cream does that best on hot balmy days.
So here is some nostalgia from our Kiwi summer. If you happen to be enjoying Summertime right now, then even better, here is a super simple recipe to cool down! You can use any citrus you like, and make it to suit your preferences.
Citrus and Coconut Sherbert Ice Cream
200ml coconut cream (Dole style, quite thick)
Zest of one lime and one lemon(ade)
75g white sugar
150ml juice of limes/lemons/lemonades
Mix together all the ingredients (that simple) and churn in an ice cream machine. Freeze for a few hours before serving, otherwise you’ll have to eat it quickly before it melts!
Ice cream can be so easy. I didn’t know! Did you? Coconut cream= delicious vegan ice cream! Yay! Happiness! (Sorry about the pictures, these were snapped moments after the devouring had already begun).
This was made quickly with hand picked berries (many scratches were endured) and hand picked banana passionfruit (that was a bit of a disaster too). All foraged 🙂 You don’t have to make a custard for this ice cream and you don’t have to wait for the mixture to cool either! So if you are a beginner with frozen goodies then fear not. I have an ice cream maker but if you don’t, there are many other methods you can use instead (it sounds silly, but Google it, as there are many people with great tutorials on this!).
(Passionfruit sauce v 🙂 )
Blackberry Ice Cream with Passionfruit Sauce/Swirl
500g fresh blackberries
400mls coconut cream (you can chill the can beforehand if you like)
400g passion fruit pulp
Make sure the bowl for your ice cream maker is frozen if necessary, and place a container to store your ice cream in in the freezer.
In a food processor, whizz up the berries until very smooth. Add the sugar (if it is even necessary) to taste, a bit at a time. Keep whizzing until the sugar is combined. Pour in the coconut cream, pulse until combined and then churn until frozen (about 10 minutes when I did it!). Transfer to the container and freeze for about 3+ hours.
Meanwhile you can make the sauce/swirl. Boil the passion fruit pulp and sugar until very hot and a lot of the liquid has come out of the seed pods. Push through a sieve until only the seeds remain (you can add a few back to the sauce if you like!) and then continue to boil until thick and syrupy. Cool then chill.
Half an hour before serving, take out the ice cream to warm a bit. If you are using the passionfruit as a sauce, simply serve the ice cream and drizzle the sauce on top. If you want a swirl, mix about the ice cream and ripple the chilled sauce through it. Serve.
(You can swirl the sauce through the ice cream hours before serving if you like, to save time).
Makes about 1 litre of ice cream (enough to serve 8 nicely, I found) and about 75mls of sauce.
This is my creation after it melted a bit…. nice colours though!
Summer means gelato. Well, this Summer does! It’s always good to have few goals to keep you going in the holidays, which is always easy due to the plethora of delicious and seasonally exclusive foods available and the sudden availability of free time. We have a Christmas in (Hopefully) the sunshine here in New Zealand, which means lots of Ice Cream and sometimes frozen Christmas Puddings instead of boiled ones. It also means we have a lot of winter decorations and fake snow in what sometimes reaches 30 degrees Celsius heat, much to the amusement of Northern Hemishere residents.
I digress! Back to this gelato. It’s easy and egg free, which means you don’t have to go through the ordeal of separating egg yolks and then the hassle of using up the whites. It also needs a tad less sugar than usual as the alcohol in it doesn’t freeze.
It was made only hours before it was served (excellent time management, I know) so this is what it looked like after one hour in the freezer post-churning: Could be worse. But ideally, give it a good 6 hours plus. For those of you who do not know what Cynar is, don’t worry. I didn’t until I discovered we didn’t have Marsala wine minutes before having to add it to the gelato. It’s an 16% alcohol spirit from Italy and is flavoured with lots of herbs and plant extracts; primarily believe it or not of artichoke essence. You wouldn’t guess it….! You can pick any alcohol you want really, just be sure it’s about the same alcohol percentage for consistency. Adapt it to your tastes or what you are serving it with! I wanted Marsala as it was for an Italian date tart but hey, I did things last minute.
Anyway, try it! It’s super creamy and not too demanding in terms of special ingredients. You could probably leave out the alcohol if you aren’t a fan, but it would be risky. I intend to post a recipe for delicious ‘plain’ vanilla ice cream sometime soon! Here is the recipe~
Vanilla and Cynar Gelato
100 white sugar
500mls full cream milk
½ tsp vanilla paste or essence
Scant 50mls of 15-20% alcohol spirit
(I used cynar, marsala would be good!)
Crushed chocolate/coffee beans/nuts
Cherries or other berries
If you are using an ice cream maker, don’t forget to have the freezing bowl completely frozen!
In a medium saucepan, mix together the sugar, cornflour and about ¼ of the milk on low heat until the sugar has dissolved completely. Add the rest of the milk, stirring, a bit at a time, followed by the vanilla. Continue to boil gently until the mixture coats the back of a wooden spoon and holds when you draw a line through it. Remove from the heat, pour into a bowl (which you could have pre-frozen if you want to speed things up!) and mix in the cream and alcohol. I added mine a bit at a time and taste tested to make sure I didn’t add too much. Also if you go overboard, the ice cream won’t freeze, so be careful!
Chill (or freeze if you are in a hurry) the mixture until completely cool. Churn in your ice cream maker until nice and thick. Transfer to a container and freeze for a few hours before serving.
Makes about half a litre.