Bay leaves are an aromatic leaf most commonly from the bay laurel (Laurus nobilis), although there are many other varieties of bay trees. The leaves are most commonly used in savoury cooking. When added to food, especially in liquid or high-moisture food, they add a slightly sweet note. Inspired by my bay laurel and this…… Continue reading fresh bay and vanilla ice cream
Category: ice cream
feijoa ice cream
Feijoa (pineapple guava) is a flowering member of the myrtle family native to the highlands of South America and can grow up to 7 metres (23 ft) tall. The fruit, which ripens in Autumn, is green and egg-shaped with a pear-like gritty texture. The flavour has been described as being similar to guava or quince…… Continue reading feijoa ice cream
wattleseed ice cream
The seeds from more 120 varieties of Acacia are edible and were traditionally used by Aboriginal Australians -cooked green or dried and milled as a flour for bread. More recently, this bush food has gained popularity due to its high nutritional value, a low glycemic index and nut/coffee/chocolate flavour profile. Often used in breakfast cereals,…… Continue reading wattleseed ice cream
ice cream cake
Fit for any celebration, this cake is very rich and will satisfy a lot of guests. The two layers of no-churn ice cream ā pistachio and chocolate ā sit on a bitter chocolate crust and are topped with a dark chocolate shell. Start making this a couple of days before you need it. Prepare a…… Continue reading ice cream cake
perilla (shiso) granita
Cultivated in ancient China, the herb purple perilla is known in Chinese as zĒsÅ« (ē“«č), which is the origin of the Japanese name shiso. It’s used extensively in Japanese cuisine as well as in Korea, Laos and Vietnam. The flavour is vibrant and herbaceous and reminiscent of mint or basil, with hints of cinnamon, anise and coriander (cilantro)…… Continue reading perilla (shiso) granita
peanut coconut ice cream
Another stellar (slightly adapted) ice cream recipe from Jeni Britton Bauer’s jeni’s SPLENDID ICE CREAMS AT HOME. This one has an exceptional balance of peanut and coconut with the perfect hint of spice. Measure 1Ā¼ cups of milk, removing 2 tablespoons to make a slurry with 5 teaspoons of cornflour (cornstarch). In a saucepan bring…… Continue reading peanut coconut ice cream
lime ice cream
Here’s another Makrut (Kaffir) lime ice cream made with both the zest and leaves. To intensify the flavour, I first steeped the rinds in sugar to draw the oils out of the zest. Use a vegetable peeler to peel 1 cup of zest from your limes. Place them in a jar with Ā¾ of a…… Continue reading lime ice cream
saffron ice cream and honey grilled figsĀ
Bastani Sonnati is a Persian ice cream flavoured with saffron and rosewater and traditionally thickened with salep (sahlep, sahlab or glucomannan), a flour made from the tubers of orchids; and mastic, a resin from the mastic tree. Instead I used cornflour (cornstarch), guar gum and xantham gum. Figs were in season and a delicious accompaniment. For the ice cream,…… Continue reading saffron ice cream and honey grilled figsĀ
kaffir lime and gin ice cream
Kaffir lime leaves are so wonderfully fragrant and this ice cream is the perfect dessert after a spicy meal. The alcohol content in the gin keeps this ice cream a little softer when frozen. As usual, this is an eggless ice-cream. Measure 2 cups of milk and remove 2 tablespoons of the milk to make…… Continue reading kaffir lime and gin ice cream
ginger ice cream
I inherited my love of ginger from my mother who loved to eat crystallised ginger. This fresh ginger ice cream has crystallised ginger added. For triple ginger, try serving it with a ginger biscuit crumb. To make this eggless ice-cream, measure 2 cups of milk and remove 2 tablespoons of the milk to make a…… Continue reading ginger ice cream
michelle picker cooks 