The heart-shaped Hachiya persimmon is a common variety of astringent persimmon. The are not really edible until they’re completely soft when the tannin levels reduce. You can eat the whole persimmon including the skin. For this ice cream I added Turkish delight for a subtle rose flavour and for thickening. Delicious! In a saucepan heat…… Continue reading persimmon and rose ice cream
Category: ice cream
chocolate, liquorice and Pernod ice cream
Here’s a boozy ice cream for all you lovers of chocolate and liquorice. Measure 2 cups of full fat milk and remove 2 tablespoons of the milk to make a slurry with 4 – 5 teaspoons of cornflour (cornstarch). Heat the remainder in a saucepan with 1¼ cups of heavy cream, ⅔ of a cup…… Continue reading chocolate, liquorice and Pernod ice cream
sesame coconut ice cream
Simple to make but absolutely delicious, this ice cream is dairy free, egg free and vegan. From this recipe by Jeannie and Jack of LOVE & LEMONS. In a blender combine 1 can of full fat coconut milk with ⅓ of a cup or pure maple syrup, ¼ of a cup of tahini and 1…… Continue reading sesame coconut ice cream
chocolate and long pepper ice cream
I had some Malaysian long pepper (Piper longum), a spice with a similar peppery bite to black pepper but with more heat and a sweeter, earthier flavour. Inspired by a David Lebovitz recipe, I decided to combine my pepper with Jeni Britton Bauer’s dark milk chocolate ice cream from Jeni’s Splendid Ice Creams at Home. The pairing…… Continue reading chocolate and long pepper ice cream
sour cherry ice cream
I love sour cherries and this delightful ice cream, fragrant with almond flavour and full of cherries and chunks of dark chocolate doesn’t disappoint. Adapted from this recipe from The Kitchn. In a saucepan combine the contents of a 680g (24 oz) jar of morello cherries with ½ a cup of sugar and bring to…… Continue reading sour cherry ice cream
mocha ice cream
A rich eggless ice cream with an even balance of chocolate and coffee flavour. Measure 2 cups of full fat milk, removing 2 tablespoons of the milk to make a slurry with 4 – 5 teaspoons of cornflour (cornstarch). Heat the remainder in a saucepan with 1½ cups of heavy cream, ½ of a cup…… Continue reading mocha ice cream
yuzu and coconut ice cream
An interesting combination of yuzu and coconut with a hint of lemongrass makes this a perfect dessert to follow Asian food. Dairy free and egg free too. Pour 1 can of organic coconut cream into a saucepan and add 2 stalks of lemongrass (bruised and cut into shorter lengths) ¼ of a cup of yuzu juice,…… Continue reading yuzu and coconut ice cream
makrut lime and gin ice cream
Some time ago I spied this recipe by Max Falkowitz on Serious Eats. I have a makrut (kaffir) lime tree, so I adapted the recipe a little for Australia. This ice cream is wonderfully fragrant and perfect served with crushed roasted peanuts. In a medium saucepan, combine 2 cups of full cream milk and 1¼…… Continue reading makrut lime and gin ice cream
caramelised banana ice cream
Perfect for using up leftover (even frozen) over-ripe bananas, this is not your usual banana ice cream but a richer caramelised version, despite being eggless and having no cream. Adapted from David Lebovitz’s The Perfect Scoop. Preheat your oven to 205ºC (400ºF). Cut 6 medium over-ripe bananas into small slices. Put them in a baking…… Continue reading caramelised banana ice cream
olive oil ice cream
A good quality, fruity extra virgin olive oil is a surprisingly good addition to ice cream. This eggless version is rich with a wonderfully smooth mouth feel. I’m a convert! Measure 2 cups of full fat milk, removing 2 tablespoons of the milk to make a slurry with 4 – 5 teaspoons of cornflour (cornstarch).…… Continue reading olive oil ice cream
