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Apricot Sorbet

29 Sep
  • 500g apricots (about 10 fruit)
  • 400ml (about 2 cups) water
  • 1/2 cup vanilla sugar or more to taste

Half the apricots, remove the stones and crack each one to get at the apricot nuts. The shells are quite tough and you’ll need a hammer or heavy pestle and mortar but don’t worry if the nuts get smashed you just want them for their flavour. Put the apricot halves and their nuts into a large non-corrosive pan with the water and bring to a boil, Scim off any scum that forms, reduce the heat and simmer uncovered until the apricots are mushy about 10 minutes. Stir in the sugar and leave to cool. When cool press the pulp through a sieve to get a smooth puree and pour into an ice-cream maker with the motor running. Process for 35 minutes and freeze for another hour before serving. If serving at a later date remove from the freezer for 30 minutes to soften a little before serving.

Tips on making ice-cream

1. Prepapre the ice cream mixture and cool in a jug in the fridge before using.
2. Make sure the machine is running before pouring in the mixture
3. The ice cream takes about 30-45 minutes to churn but watch the consistency toward the end as you can see the colour and consistency change indicating the ice-cream is ready.
4. Freeze to ‘cure’ for 1 hour before serving.


Provençal Fig Ice Cream

7 Sep

Figs make delicious icecream and in this recipe I have used single cream in order to make a soft, luscious, creamy backdrop for the big flavours of these Provençal Figs. This recipe does require an icecream maker.

  • 500g fresh ripe figs
  • 120g vanilla sugar
  • 225ml single cream

Wash and chop the figs roughly and put into a food processor with the other ingredients wizz to combine to a rough cream and pour into an icecream churner. Churn to fozen and spoon out into a carton and freeze for half an hour before serving.

Plum & Amaretto Sorbet

26 Jul

July is our plum season and we have several varieties of plums to pick; mirabelles, wild plums and these dark, almost black, plums which are quite tart but have a deep, rich, almondy flavour. I’ve got an ice-cream maker not just because I am mad about ice-cream and can eat it rain or shine at any time of day but as a way of preserving our summer fruit. For these plums I did some experiments and came up with this sorbet using only the fruit, some sugar and the almond flavoured liqueur amaretto to punch up the natural almond flavour of the plums. The result is spectacular; rich, gorgeously indulgent, and light at the same time.

Makes 6-8 portions
*400ml stewed and sieved plums
*75ml Amaretto Liqueur (optional)
*150ml water
*6 tbsp caster sugar

Mix all the ingredients together making sure the sugar is dissolved. Set the ice-cream maker going and pour in the mixture. Churn for 30-40 minutes until the colour changes and the sorbet forms. Spoon into an air tight carton and place in the freezer -18c for an hour to ‘cure’ before serving.

Cook’s Tip To prepare the stewed plums wash and put the plums whole into a large pan. Cook covered until the plums are mushy. Cool and pass through a sieve to remove the skins and stones. I process the plums in large quantities and the resulting puree can then be used to make Plum Butter or this ice cream or I freeze it in small batches, until I am ready to do something else with it.

Originally posted onmas du diable 27/7/2008

Black Cherry Mouse Sorbet

30 May

This light, fragrant sorbet does not require an ice cream maker, which is great, but it does require a food processor unless you have the muscle power of an Olympic rower. I had intended to churn the mixture in an ice cream maker but after beating the mixture for 10 minutes it grew so much in volume that it would not fit into the machine so i just decanted it into plastic tubs and put it in the freezer as it was. The result was magical; a light, frothy, scoupable sorbet with the heady taste of black cherries and vanilla scented cherry liqueur.

*500g black cherries
*125g Icing sugar
*2 egg whites
*slosh of home made cherry brandy (optional)

Wash and stone the cherries. Blitz in a food processor, with the metal blade fitted, until the cherries are pulped. Add the sugar, egg whites and cherry brandy and blitz for 10 minutes or until the mixture is whipped into a foam 3 times its original volume. Spoon the cherry foam into freezer cartons and put straight into the freezer. It is ready to eat as soon as it is completely frozen 2-4 hours at –18. Variation: works wonderfully well with pastis instead of cherry brandy, if you like the taste of pastis that is, the aniseed flavour is not to everyone’s taste.

Originally posted on mas du diable  31/5/2007

Strawberry Ice-Yogurt

25 May

Early May is the beginning of the fruit harvest in our garden, starting with strawberries. We grow a variety of strawberry called Mara de bois, which is the nearest relative to the wild strawberry, it has an intense flavour and makes the most deliciously rich tasting ice-creams, I particularly like it made with yogurt or crème fraîche.

*500g strawberries
*150g sugar
*300ml double cream,
*thick yogurt or crème fraîche

Wash and hull the strawberries and put into a blender with the sugar, blitz to a puree then add the cream and blitz again to mix well. Pour into the ice cream maker and churn for 30 minutes or until the mixture has turned into a creamy ice. Spoon into cartons and put into the freezer.

Source This recipe originally came from my magimix cook book. It is so simple there is no need to change anything about the recipe except the cream part; having now tried a version with cream, yogurt and crème fraîche my preference is for the crème fraîche version. Gardener’s Tip Mara de bois is a perpetual variety, which means it produces fruit right through the summer and well into autumn. Not only is it a robust, easy to propagate, long fruiting variety but it has a wonderful deep strawberry taste – thoroughly recommended.

Originally posted Mas du Diable 25/05/07

Kulfi (Indian Ice-Cream)

8 Mar

I am crazy about ice-creams and frozen desserts and I love Kulfi, a speciality from India, made with milk, sugar and spices. It is light refreshing and absolutely delicious, this one is flavoured with cardamom, which is my favourite. Kulfi is surprisingly easy to make and does not require an ice-cream maker, it is traditionally made in special moulds but I find plastic cups work just as well.

  • 1 litre milk
  • 15 green cardamom pods, lightly crushed
  • 100ml sugar
  • half a tin of condensed milk
  • 8 cardamom pods ground and seived (optional)
  • Garnish ground cardamom seed, flakes of toasted almond or pistachio

Put the milk and cardamom pods in a large pan and bring to the boil, reduce heat and simmer until the milk is reduced by one-third (takes about 30 minutes).

Remove from the heat and strain into a jug add the sugar and condensed milk and stir to dissolve. For extra cardamom flavour I add some ground, sieved cardamom pods to the mixture.

Pour into moulds and place on a tray in the freezer until firm. When ready to serve, run hot water over cup and slide the kulfi out onto a plate.

Sprinkle with a little extra cardamom or chopped nuts

If using sweetened condensed milk reduce the amount of sugar to taste. You can also make it without the condensed milk the resulting Kulfi will be lighter and less creamy but still delicious.

I stack the cups in a long plastic bag or in an airtight box in the freezer, they will keep well for at least 3 months..

If you do want to use proper Indian Kulfi moulds you can get them from specialist shops or mail order companies such as Spices of India, UK but for only one euro for 50 cups I find plastic cups work just as well and are a pretty cheap alternative.