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Category Archives: Ice Cream

Mascarpone Ice Cream Terrine

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What to do with lots of mascarpone? On the weekend I made a frozen creation for friends who had excess mascarpone, using a variety of delicious things folded through the cream cheese. The predominant colour vibe was pink and green, using raspberries and strawberries, meringue and pistachio praline.

Very easy to make, and you can include whatever you fancy as the fold-through ingredients.

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Ingredrients

1 quantity of pistachio praline

2  x 250g tubs mascarpone

200g condensed milk

1 tbls orange liqueur

Handful of fresh raspberries and/or strawberries

Meringue pieces (we bought green and pink meringues – any colours will do)

Method

To make pistachio praline, scatter a handful of pistachio nuts on piece of baking paper on a baking sheet.

Heat 1/2 cup of caster sugar in a heavy bottomed saucepan over a medium heat. Be careful not to stir the sugar – tilt the saucepan to help melt the sugar. Cook for several minutes until the sugar turns a deep caramel tea colour and take off the heat. Quickly pour over the pistachios.

Leave to cool and harden. When completely cold, place the praline in a ziplock bag and bash into pieces with a mallet or rolling pin. Make sure you have small fragments and praline powder as well as some large shards for decoration.

Combine the mascarpone and condensed milk in a bowl using a large spoon. Add the orange liqueur. If the mixture is too stiff, you can loosen it a little with some pouring cream.

Add the fold-through ingredients, being careful not to break up the berries.

Line a rectangular plastic container with cling film. Spoon the mixture into the container. Cover with the overhanging cling film. Freeze for several hours or better still overnight.

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Turn out onto serving platter, removing cling film. You will need to leave for a few minutes to soften as the terrine will be hard and difficult to cut.

Serve with the praline shards, berries and crushed meringues.

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Salted Praline Ice Cream

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This is an incredibly easy recipe to make – no-churn ice cream in minutes, plus  of course the obligatory freezing time!

Whipped cream, egg yolks and egg whites, sugar and flavourings and you have the basis for a scrumptious ice cream. In this case, the flavour is salted nutty caramel in the form of crushed praline. The sea salt offsets the toffee sweetness really well.

Ingredients

2 free-range eggs, separated
7 tbsp caster sugar, divided in half
1 tbsp boiling water
1 1/2 cups cream
Pecan praline, crushed into small and larger pieces

Method

Line a medium sized plastic container with cling film or 4 ramekins or small molds.

Beat the egg whites until frothy then add  3 1/2 tblsp of sugar and beat until the mixture is stiff and glossy and of a meringue like consistency. Remove the mixture to another bowl. Using the original bowl – no need to clean –  beat the egg yolks, remaining 3 1/2 tblsp  of sugar and boiling water until the mixture is really thick and pale.

In a third bowl whip the cream till it holds soft peaks.

Gently fold first the egg yolk mixture into the cream, then the egg white mixture, being careful not to knock too much air from the mixture. Lastly fold in the crushed praline pieces.

Pour the ice cream mixture into the container or ramekins, and freeze for 6 hours or overnight. Remove from the freezer, and gently unmold onto a plate, peeling off the plastic  wrap.

Serve as individual ice creams or as scoopfuls from the larger mixture. Decorate with shards of praline.

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 Pecan Praline

Heat 1/2 cup of caster sugar in a heavy bottomed saucepan over a medium heat. Be careful not to stir the sugar – tilt the saucepan to help melt the sugar. Cook for several minutes until the sugar turns a deep caramel tea colour and take off the heat. It’s a fine line between toffee that’s cooked and toffee that’s burnt! *

Add 1/2 tsp of sea salt flakes and pour onto a baking tray lined with baking paper. Quickly scatter over a handful of chopped pecans.

Leave to cool and harden. When completely cold, place the praline in a ziplock bag and bash into pieces with a mallet or rolling pin. Make sure you have small fragments, larger pieces, and some large shards for decoration.

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*Tip for cleaning the toffee saucepan: fill the pan with water and heat on the stove top till just boiling. Turn off heat and leave for a few minutes – the hardened toffee should hopefully dissolve making the pan easy to clean.

 

 

 

 

Jamie Oliver Christmas Pudding Bombe

Christmas Pudding Bombe

Christmas Pudding Bombe
This is Jamie Oliver’s recipe. My version included half rum and raisin ice-cream with vanilla ice-cream. In retrospect the rum and raisin ice-cream was too sweet, all vanilla would work better.

Ingredients
• 1 litre good-quality vanilla ice cream
• 1 kg panettone
• 125 ml vin santo
• 3 heaped tablespoons raspberry jam
• 25 g shelled pistachios
• 75 g tinned sour cherries, drained
• 40 g glacé clementines (or other glacé fruit), thinly sliced
• 2 clementines, 1 peeled and sliced into rounds
• 200 g good-quality dark chocolate (70% cocoa solids), bashed up

Method
Get your ice cream out of the freezer so it can soften a little while you get things ready. Line a 2 litre pudding bowl with 3 layers of cling film. Use a serrated knife to slice four 2cm thick rounds off of your panettone then cut them in half. You’ll have some panettone left over, so keep this for another time. Arrange six of the slices in a single layer around the bowl and push them down if they overlap. Drizzle some Vin Santo around the sponge so it soaks in, then use the back of a spoon to smear the jam over the sponge. 

Add 1 tub of ice cream to the bowl and use the spoon to spread it around in a thick layer. Sprinkle in the pistachios, cherries and glacé fruit then layer the clementine slices on top. Add the other tub of ice cream. Spread it out, working quickly so the ice cream doesn’t completely melt. Put the rest of the panettone slices on top of the ice cream, drizzle over some more Vin Santo then cover the bowl tightly with cling film. Press a plate down on top to press everything down, then freeze overnight, or longer. 

When you’re ready to serve it, put the bashed-up chocolate in a bowl and get that over a pan of simmering water on a really low heat. Leave the chocolate to melt while you unwrap your amazing winter bombe and carefully turn it onto a beautiful serving dish. Add a few gratings of clementine zest to the chocolate and when it’s nicely melted, pour it over the top so it oozes down the sides and looks delicious.

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