Litchi and Orange Blossom Ice Cream / No Churn

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With an abundance of litchis in the market (and my fridge) right now, this bright, summery treat is perfect for a hot day. I have forever loved the honeyed and floral sweetness that litchis bring with them. This sweetness works even better swirled inside this creamy, dreamy ice cream. I wanted to pair the litchis with something citrus, and orange blossom works well. It works better than well. It, very subtly and beautifully, adds the needed brightness, without making the ice cream overly sweet. It is what makes this dreamy frozen treat exceptional.

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Ingredients:

  1. 1 cup litchis, pitted and frozen
  2. cup whipping cream
  3. ½ cups milk
  4. ½ cup sugar
  5. 1 teaspoon cornflour
  6. ½ teaspoon orange blossom water
  7. ½ teaspoon orange zest

Method:

  1. Add the milk and sugar into a saucepan and place over medium-low heat.
  2. Add the cornflour to a small bowl and add in a tablespoon of the milk. Mix and set aside.
  3. Cook the milk and sugar, stirring continuously for about 20 minutes, or until the mixture has reduced to about a cup.
  4. Add in the cornflour mixture and cook for an additional 2-3 minutes, or until the mixture has thickened to the consistency of condensed milk.
  5. Take it off the heat and add in the orange blossom water and zest.
  6. Let it come to room temperature and then place in the fridge or freezer to cool.
  7. To prepare the litchis, remove them from the freezer and blend in a food processor till you have a smooth paste.
  8. Add the whipping cream to a large bowl and beat until stiff peaks form. Fold in the cold milk and sugar mixture.
  9. Fold in the litchis, then pour into an air-tight container. Freeze the ice cream for at least 6 hours or overnight.

 

Cherry and Chocolate Chunk Ice Cream / No Churn

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Summer-time is wonderful. Because, you’ll find an abundance of plump, red cherries everywhere. And that has resulted in me eating them up, in just about anything – cakes, tarts, and this ice cream. I’ve forever wanted to make ice cream with cherries, beautiful swirls of cherry red in snowy white heaps. And so, this cherry and chocolate chunk ice cream was born. The almost-to-die-for combination of dark chocolate chunks and tart cherries, has to be one of my favourite things about this ice cream. With a creamy, smooth and melt-in-your-mouth texture, its heavenly, and probably the fastest way to hear angels sing.

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Ingredients:

  1. 1 cup cherries
  2. ¼ cup dark chocolate
  3. ¼ cup milk chocolate
  4. cup whipping cream
  5. ½ cups milk
  6. ½ cup sugar
  7. 1 teaspoon cornflour
  8. ½ teaspoons vanilla extract

Method:

  1. Add the milk and sugar into a saucepan and place over medium-low heat.
  2. Add the cornflour to a small bowl and add in a tablespoon of the milk. Mix and set aside.
  3. Cook the milk and sugar, stirring continuously for about 20 minutes, or until the mixture has reduced to about a cup.
  4. Add in the cornflour mixture and cook for an additional 2-3 minutes, or until the mixture has thickened to the consistency of condensed milk.
  5. Take it off the heat and add in the vanilla extract.
  6. Let it come to room temperature and then place in the fridge or freezer to cool.
  7. To prepare the cherries, pit them and then cut them in half.
  8. Chop up the chocolate into chunks. I prefer chopping it into uneven chunks.
  9. Add the whipping cream to a large bowl and beat until stiff peaks form. Fold in the cold milk and sugar mixture.
  10. Fold in the cherries and the chocolate then pour into an air-tight container. Freeze the ice cream for at least 6 hours or overnight.

 

Mango and Lime Sorbet

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Mango and Lime. It’s a combination that far exceeds delicious. The magic of mango creates a creamy, dreamy and bright frozen treat that is almost ice-cream. Maybe even slightly better than ice-cream. Mangoes work particularly well for sorbet, because they blend up creamier than most fruits. This recipe uses a splash of condensed milk that gives the sorbet a supple and smooth-as-anything texture. This actually might classify as a fusion between ice-cream and sorbet. But it hardly matters what you call it. It’s delicious.

Ingredients:

  1. 3 ripe mangoes, peeled and cut into cubes
  2. 1/4 cup condensed milk
  3. juice of 1/2 a lime

Method:

  1. Place the mango cubes in an air-tight container and freeze for 3 hours or until completely frozen.
  2. Combine the frozen mango, lime juice and condensed milk in a food processor and process until smooth and creamy.
  3. Transfer to an air-tight container and freeze up to 4 hours or overnight.

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Strawberry and Blueberry Tart

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This pie is the quintessence of summer with lots and lots of strawberries and blueberries. It’s a simple, no-fuss pie is hinted with vanilla and packed with plump, fresh berries, so each bite bursts with juicy goodness. These beautiful, soft and subtle flavours seamlessly unite to create a flavour combination that is perfect in every little way.

Ingredients:

For the crust:
  1. 100 g flour
  2. 12 g sugar
  3. 50 g butter
  4. 1/8 teaspoon baking powder
For the filling:
  1. 5 egg yolks
  2. ½ cup of sugar
  3. ½ tablespoons cornstarch
  4. ½ teaspoon vanilla extract
  5. 1 ½ cups scalded milk (just below boiling point)
  6. zest of 1 large orange
  7. 1 teaspoon unsalted butter
  8. strawberries (halved) and blueberries (or any berries of your choice)

Method:

  1. Sieve the flour, baking powder and sugar.
  2. Rub the butter into the flour mixture until it looks like breadcrumbs.
  3. Add 1-2 tablespoons of cold water and bring together. Do not knead.
  4. Cover in plastic wrap and chill in the fridge for 30 minutes.
  5. Bake at 180°C in a pre-heated oven for 45-50 minutes.
  6. In a large bowl whisk together the egg yolks and sugar until thick and pale. Add the cornstarch and whisk to combine.
  7. Slowly add in the milk and whisk to combine. Pour this batter into a  saucepan and cook on low heat whisking constantly until the cream thickens. Once this mixture has thickened turn the heat off and add the orange zest and butter.
  8. Pour the custard into a bowl and place a piece of plastic wrap directly on the custard and refrigerate until cold.
  9. Once the tart shell is cooked and cooled, fill it with the custard. Arrange the strawberries and blueberries on top.

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