Brown Bread & Porter Ice cream

Ingredients

  • 3 cups brown (wholewheat) bread, cut into small cubes
  • 1 Tablespoon maple syrup
  • ½ cup brown sugar
  • 2 ½ cups whipping cream
  • 1 can (14oz) sweetened condensed milk
  • 1 cup Porter stout

Method

  1. Set your broiler to high. Line a baking sheet with aluminium foil
  2. In a large bowl combine the brown bread cubes, maple syrup and brown sugar. Toss to combine and coat the cubes in brown sugar
  3. Transfer the coated cubes to the prepared baking sheet and spread in a even layer, avoiding clumps. Any stray sugar can be sprinkled over
  4. Place under the broiler for between 5 to 10 minutes, tossing frequently, until toasted and crispy. Use a spatula to turn the bread pieces as the sugar makes them extremely hot to handle and you risk burning your fingers
  5. Remove and leave on the baking sheet to cool fully
  6. When cooled fully, blitz in a food processor to make crumbs. You don’t want them to be too fine so I usually do about 3-4 pulses
  7. Set aside until needed later
  8. Whip the cream until soft peak stage using either a hand mixer, or a stand mixer
  9. In a separate bowl, or container, (I use a 1 Pint deli cup) combine the condensed milk and porter, stirring until mixed
  10. Pour the porter mix into the whipped cream and gently fold to full combine
  11. Add in most of the toasted brown breadcrumbs, reserving ½ cup for serving. Fold in the crumbs again using a gentle motion as you don’t want to deflate the cream
  12. Pour the mixture into a freezer-proof container, cover the surface with plastic wrap and freeze leave until fully frozen, minimum 6 hours
  13. To serve ice-cream remove from freezer and leave at room temperature for 5 mins before scooping to serve

Blue Cheese & Roast Fig Ice cream

Ingredients

Ice cream

  • 10 fresh figs, quartered
  • 2 tbsp of brown sugar
  • 1 tbsp of honey
  • 1 ½ and 1 cup whipping cream, chilled
  • 2 Tablespoons light cream
  • 5oz Blue Cheese*, crumbled or broken into pieces
  • 1 can (14oz) sweetened condensed milk

Balsamic Reduction

  • 1 cup balsamic vinegar
  • 1 Tablespoon brown sugar

Method

Ice cream

  1. Preheat your oven to 400F and line a baking sheet with baking parchment
  2. In a large bowl, combine the quartered figs, honey and brown sugar
  3. Spread onto the prepared baking sheet and bake in the oven for 15 minutes
  4. Remove from the oven and allow fully cool before transferring to a bowl
  5. Add 2 tablespoons of light cream and puree using a blender wand (or puree in a blender)
  6. Set aside until needed later
  7. In a large saucepan combine 1 1/2 cups of heavy whipping cream and the blue cheese
  8. Heat over a medium heat, stirring occasionally until small bubbles start to form at the edge of the milk and the cheese has started to melt
  9. Reduce heat to low for 5 mins and continue to melt the cheese
  10. After 5 mins remove from heat and leave to infuse for 15 mins. After this time strain the cream/ cheese mixture into a small bowl to remove any spores or rind debris
  11. Cover surface with plastic wrap to prevent skin and place in refrigerator to cool fully for at least an hour
  12. Once the cream mixture has cooled fully, transfer to a large bowl, add in the remaining 1 cup of whipping cream and whisk to soft peak stage
  13. Fold in condensed sweetened milk until fully incorporated
  14. Add in the fig puree and fold until incorporated
  15. Pour the mixture into a freezer-proof container, cover the surface with plastic wrap and freeze for 2 hours
  16. After 2 hours, remove ice cream from freezer and fold the mixture a few times
  17. Return to freezer and leave until fully frozen, minimum 6 hours

Balsamic Reduction

  1. Combine the balsamic vinegar and browns sugar in a medium saucepan
  2. Bring to a simmer and continue cooking until reduced by half, is thick and syrupy

To serve

  • Remove from freezer and leave at room temperature for 5 mins before scooping to serve. Drizzle the balsamic reduction over

*A milder blue cheese like Cambozola will give you a creamier ice cream with a subtle blue cheese taste. A stronger cheese like Roquefort will result in a tangier, saltier ice cream.

Not so “Ice Creamy” Cones aka (Edible Cookie Dough)

Ingredients

The OG (Chocolate Chip)

  • 1 cup all-purpose flour, heat treated*
  • ½ cup unsalted butter, softened
  • ½ cup packed light brown sugar
  • 3 Tablespoons granulated sugar
  • ¼ teaspoon salt
  • 1 ½ Tablespoons milk,
  • ½ tsp vanilla extract
  • ½ cup semi-sweet chocolate chips

Ruby Birthday Cake Funfetti

  • 1 cup all-purpose flour, heat treated*
  • ½ cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • ¼ teaspoon salt
  • 1 ½ Tablespoon milk,
  • ½ tsp vanilla extract
  • ¼ teaspoon almond extract
  • 1/3 cup ruby chocolate chips, or callets
  • 3 Tablespoons rainbow sprinkles

To serve

  • Sugar cones, or wafer cones

Method

The OG (Chocolate Chip)

  1. In the bowl of stand mixer combine the butter, both sugars, salt and whip together until pale and fluffy, about 10 minutes
  2. Mix in the milk and the vanilla extract
  3. Add in flour by ¼ cupful, and blend just to combine
  4. Fold in chocolate chips
  5. Transfer to a container and refrigerate for about 15 minutes to firm up
  6. Once firm enough, scoop and serve on your sugar cones or wafer cones
  7. Cookie dough is best eaten at room temperature

Ruby Birthday Cake Funfetti

  1. In the bowl of stand mixer combine the butter, sugar, salt and whip together until pale and fluffy, about 10 minutes
  2. Mix in the milk, vanilla extract, and almond extract
  3. Add in flour by ¼ cupful, and blend just to combine
  4. Fold in ruby chocolate chips and sprinkles
  5. Transfer to a container and refrigerate for about 15 minutes to firm up
  6. Once firm enough, scoop and serve on your sugar cones or wafer cones
  7. Cookie dough is best eaten at room termperature

* To heat treat your flour for safety, place it in a bowl and microwave it in 30-second intervals until the flour temperature reaches 165 F (74 C). Mix with a spoon between intervals. Mine usually takes around 3 bursts. Allow to cool before using.

Brown Butter Banana Muffins

Makes 12

Ingredients

Streusel Topping

  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 4 tablespoons butter
  • 1/4 cup rolled oats

Banana Muffins

  • 1/3 cup unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 large bananas, mashed
  • 3/4 cup white sugar
  • 1 egg, lightly beaten

Method

  1. Preheat oven to 375°F (190°C). Lightly grease 12 cup muffin tray
  2. In a thick-bottomed pan over medium heat, add the butter, whisking frequently. Continue to cook until fully melted. Once melted the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Pour into a bowl to stop the butter from cooking further and possible burning. Set aside to cool until needed
  3. In a small bowl, mix together brown sugar, flour, cinnamon, and oats. Cut in the butter until mixture damp sand. It’s fine if there are peas-sized pieces of butter remaining. Set aside until needed
  4. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. It will still appear a little lumpy
  5. Spoon batter into prepared muffin cups, about 2/3 full. Sprinkle the streusel topping over muffins
  6. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean
  7. Let cool for 10 minutes before removing from the tin and serving

Raspberry, Pistachio & Rose Semifreddo

Ingredients

  • 2 eggs
  • 4 egg yolks
  • 1/3 cup caster sugar
  • 1 3/4 cups whipping cream, whipped to semi-soft peaks
  • 2/3 cup pistachio nuts, toasted and chopped
  • 1 tbsp rosewater
  • 2 ¼ cups fresh raspberries
  • Additional fresh raspberries, to decorate
  • Sicilian pistachios, chopped (optional)

Method

  1. Grease a 9″ x 5″ x 2 1/2″ loaf pan. Line with baking paper, or cling wrap, allowing 2” overhang on both long ends. If you use baking parchment, you’ll get a smoother finish to the final result; using cling wrap will result in an interesting cracked/ wrinkled appearance
  2. Place eggs, egg yolks and sugar in a heatproof bowl. Place bowl over a saucepan of simmering water over low heat
  3. Whisk for 4 to 5 minutes or until thick and creamy. Remove from heat. Whisk the custard for a further 5 minutes or until cooled to room temperature
  4. Transfer mixture to a large bowl. Gently fold in the whipped cream, toasted pistachios, rosewater and two-thirds of the raspberries
  5. Pour mixture into prepared pan. Cover and freeze overnight or until firm
  6. To serve, remove from the freezer and ley stand at room temperature for 5 minutes before turning out onto a plate. Top with remaining raspberries
  7. Slice using a gently warmed knife into slices, plate and garnish with raspberries, and Sicilian pistachio slivers