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.

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

Pickle Ice Cream w/ Peanut Butter Caramel Swirl

No, I haven’t finally taken leave of my senses! This is indeed a recipe for pickle ice cream…with peanut butter. Peanut butter caramel at that. Whist it might sound like I’ve thrown everything at this but the kitchen sink, all for the sake of sensationalist recipes, as ever there is method in my wild thinking.

For starters July is both National Pickle Month AND national Ice Cream month. See? Already I have a reason! I’ll have to come clean though, admitting I’m not an fan of pickles myself. The texture that is. The zesty, vinegar flavour has however proved quite addictive to me over the years. Which is where this recipe is a win.

The ice cream here carries the zesty, almost herbaceous flavour of the pickle itself without any of the (for me) unappealing nubs of vegetable. It carries a certain freshness to it which makes consuming it on Summer days all the more appealing.

So where does the peanut butter come on? Well, as so is often the case with me I fell down a food rabbit hole whilst doing research on the ever so humble pickle and its varying uses. One of the ones that popped up and immediately piqued my interest was the “PB & P” sandwich- Peanut Butter & Pickle. The peanut butter and pickle sandwich isn’t some new viral trend but has in fact been a low-profile favorite in the U.S. since it appeared on deli counters during the Great Depression. A little mentioned stalwart of many a grandparent out there it would seem. On trying it, the way that the creamy peanut butter plays off the crunchy, briny pickle is really kind of amazing. Give it a go!

Salted caramel swirl ice cream is one of my favorites- both taste and visuals are satiated tracing the sweet rivulets through sweet creamy mounds. So why not include that here. I use peanut butter as a base for the caramel swirl in order to tie all my reference points together – paying homage to bygone favorites with a nod to my own personal ones. And hey, it’s Summer! Who doesn’t like ice cream?

Check out this #recipe for Pickle Ice Cream w/ Peanut Butter Caramel Swirl

Ingredients

Pickle Ice Cream

  • 2 half-sour pickles
  • 1/4 cup pickle brine
  • 8 ounces cream cheese, at room temperature
  • One 14-ounce can sweetened condensed milk
  • 1 Tablespoon honey
  • 2 cups heavy cream

Peanut Butter Caramel

  • 1/2 cup granulated sugar
  • 3 Tablespoons smooth peanut butter
  • 1 Teaspoon light corn syrup, or glucose
  • 1/4 cup heavy cream

Method

Peanut Butter Caramel

  1. Heat granulated sugar and glucose in a heavy-duty saucepan over medium heat, stirring constantly (use a heat-resistant spoon or spatula). Melt the sugar into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it!
  2. Once sugar is completely melted, immediately stir in the peanut butter until melted and fully combined. The caramel will bubble rapidly when the peanut butter is added.
  3. Return to heat when it’s combined and cook for 1 minute without stirring
  4. Remove from the heat and carefully stir in the heavy cream in a slow, steady stream. There will be a steamy reaction so please be careful! After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. Keeping watching in case it bubble sup too much. If it does, reduce the heat.
  5. Remove from heat and stir in the salt. Set aside to cool to room temperature before using in the ice cream. The sauce will thicken as it cools

Pickle Ice Cream

  1. Combine the pickles and brine in the carafe of a blender, then blend until pureed, about 1 minute
  2. Strain the puree and discard any pulp. Save 1/3 cup pickle liquid and discard the rest
  3. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy
  4. Add the condensed milk, honey and pickle liquid to the cream cheese and continue to mix until smooth
  5. In a separate large bowl whip the heavy cream until firm peaks form. Fold in 1 cup of the whipped cream into the condensed milk/ pickle mixture until combined
  6. Fold this lightened mixture into the whipped cream until well blended, being careful not to overwhip in case you deflate the mixture
  7. Pour 1/3 of the mixture into a plastic container, or loaf pan, cover and freeze, for 1 hour. Keep the cream/ pickle mix in the fridge, covered
  8. Remove from the freezer and drizzle over 1/2 caramel sauce in swirling pattern. Pour over another 1/3 of the cream/pickle mixture and return the ice cream to the freezer for another hour
  9. Repeat Step 8 as above with the remaining caramel sauce and cream/pickle mixture. Before returning to the freezer run a chop stick or knife through the ice cream the swirl the mixtures together.
  10. Cover and return to the freezer for minimum hours, or overnight.
  11. To serve, remove the ice cream from the freezer 5-10 minutes before serving so that it is scoopable

Sweet Biscuits w/ Vanilla Cream & Maple Macerated Pineberries

Makes 12 Biscuits

Ingredients

Biscuits

  • 3 cups flour
  • 1 cup sugar
  • 4 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup butter
  • 2 Tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
  • 1 large egg
  • egg wash (1 egg + 2 Tablespoon water, whisked together)
  • Turbinado sugar

Vanilla Cream

  • ½ cup whipping cream
  • 1 tablespoon granulated sugar
  • 1 ½ teaspoon pure vanilla extract

Maple Macerated Pineberries

  • 2 ½ cups fresh pineberries, topped and quartered
  • 1 Tablespoon Maple Sugar

Method

Maple Macerated Pineberries

  1. In a bowl combine the pineberries and maple sugar, mixing well. Set aside to macerate on the countertop for at least 30 minutes before serving

Vanilla Cream

  1. Using a handheld mixer or stand mixer with the whisk attachment, beat the cream, sugar and vanilla extract on medium-high until stiff peaks, about 3-4 minutes.
  2. Chill in the refrigerator until needed

Biscuits

  1. Preheat your oven to 375 degrees F
  2.  In a large bowl whisk together the flour, sugar, baking powder and salt, mixing well
  3. Using a large hole cheese grater, grate in the butter, then cut using a pastry cutter, or knife, until mixture resembles a coarse meal. You will still be able to see the butter in pieces pea-size or slightly smaller
  4. Make a well in the centre of the dry mix
  5. Mix together the lemon juice, vanilla, milk and the egg
  6. Pour into the well and mix until just combined to a dough ball
  7. Lightly flour a countertop, transfer the dough from the bowl and roll (using a floured rolling pin) to 1 inch thickness
  8.  Cut out biscuits with 3inch biscuit cutter and place on parchment lined baking sheet
  9. Lightly brush the tops of the biscuits with the gee wash
  10. Sprinkle turbinado sugar on top of the biscuits
  11. Bake at 375 degrees F for 20 minutes or until golden brown. Remove from the oven and leave to cool on a rack before serving

To Serve

  1. Slice each biscuit crossways in half
  2. Spoon some of the vanilla cream on the bottom half
  3. Top with a generous amount of the maple macerated pineberries
  4. Top with the other half of the biscuit
  5. Repeat with additional dollops of vanilla cream and macerated pineberries
  6. Serve and enjoy!