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Tag: ice cream

  • Passion fruit ice cream

    This is the passion fruit ice cream from David Lebovitz’ book The Perfect Scoop.

    Passion fruit ice cream

    Something I discovered whilst making this – my teaspoon measurement spoon is ideal for scooping out the passion fruit pulp and seeds. I’ve had so much difficulty in the past figuring out how to eat passion fruit, as the rest of my spoons never seem to be able to extract anything in a non-messy manner.

    I also appreciated the tip that the uglier the passion fruits are – the more mature and better they taste. My store had put the ugly ones on top, and the nicer-looking passion fruit on the bottom, and I would definitely have gone for those on the bottom if I hadn’t read the recipe beforehand.
    It tastes pretty good – but I keep expecting it to be a sorbet instead of an ice cream. Next time I make something with passion fruit, I’ll probably find a sorbet recipe instead. No fault of the original recipe, just my personal taste.

  • Vanilla coconut ice cream

    A friend of mine, B, is home from work on maternity leave. She just moved to the area and is going stir crazy with two kids under four at home. The three year old is desperate  for some day-time activities. With the ice cream kick I’ve been on lately, I suggested bringing some over to enjoy.

    The only problem is that B is lactose intolerant. So, the traditional ice creams are usually out for her. She said sorbets are fine, but I wanted to try something different.

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    I really hadn’t planned on making vanilla ice cream as there is usually so many different tasty ones available in store, but considering that B cannot go to regular stores in Norway and get it – it seemed appropriate to try to make an alternative for her.

    I replaced the cream and milk in this recipe with canned coconut milk.

    The recipe is adapted from the book Sweet cream and sugar cones.

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  • Strawberry Swirl Buttermilk Ice Cream

    strawberry swirlHands down, this is probably one of the more interesting ice creams I’ve had recently. The buttermilk flavour in the cream makes so much more nuanced than what it looks like.

    It actually looked kind of bland and boring in the ice cream maker. Then I took a spoon and tasted. The tartness combined with the creaminess is superb.

    My swirls were less impressive than in the original, but it still tasted very good.

    The original recipe here also used candied pink peppercorns, but I omitted those purely because I didn’t have them.

    Original here: Strawberry Swirl Buttermilk Ice Cream with Candied Pink Peppercorns.

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  • Strawberry Frozen Yogurt

    strawberry frozen yogurtWhat can I say but the fact that there were Norwegian strawberries for sale outside the mall? I know several people who refuse to eat any kind of strawberries but the Norwegian kind.  We’re kind of nationalistic about our strawberries, and since we have such crappy weather for most of the year, we also tend to build them up in our minds to something mythical.

    Anyway, strawberries for sale. Greek yogurt in my fridge. This seemed like the appropriate time to make strawberry frozen yogurt.

    I used  Pink Parsley’s: Strawberry Frozen Yogurt recipe. Adapted slightly though, because I didn’t have any vodka. I had rum, so I went with that.

    It is insane how much the strawberry flavour comes through in this. It was actually to the point where my mother questioned if I had really put any dairy in at all.

    The perfect summer ice cream.
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  • Ginger ice cream

    Ginger ice cream? I wonder if I’ve gone mad. But I found a recipe, and wanted to give it a go. Instead of the original recipe I found, which was in Norwegian, I decided to go with one by Emeril Lagasse.

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    The ice cream is intensely rich, so a small bowl (or in this case, I’ve re-used the Gü pots for it) really goes a long way. The ginger flavour is subtle, and the ice cream silky smooth.

    I’ve halved the original recipe, and translated the ingredients to metric below.

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  • Milk chocolate sorbet

    It may not be warm enough here for ice cream or sorbets – but it is always time for chocolate.

    I first saw this on Good Eats ‘n Sweet Treats; it  is part of the Tuesdays with Dorie project.

    Intrigued by the concept, and having a love of chocolate, I rummaged through my cupboards and found the ingredients for this sorbet.

    Essentially, it is just five ingredients. I didn’t have all of the original, so I substituted the dark chocolate for Cadbury Dairy Milk and cut down on the added sugar to compensate.

    The recipe doesn’t make a lot of sorbet, but since it is so rich, it lasts for a very long time if you’re not having a party. (The post I got the recipe from says that it keeps in the fridge for 2 weeks, but mine was quite tasty even a month afterwards, though a bit harder than sorbet.)

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