Recipe Mama

Berry “Icecream” (Dairy free) December 7, 2010

Filed under: Custard & Icecream,For Kids — obsidian @ 2:08 am
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Cut about 4 bananas into chunks and blend in a food processor until smooth. Put in a freezer-proof container and freeze until just frozen. Remove from the container and blend again to make a creamy frozen icecream-like consistency. You can repeat for another freeze-blend step if you like.

Divide the frozen/blended mixture in half, and add about a handful of frozen blueberries to one batch and a handful of frozen raspberries to the other

Blend each one separately to incorporate the berries, then spoon into the container again.  You can swirl the 2 flavours together.  Freeze again, or serve.


Mint Icecream August 12, 2009

Filed under: Custard & Icecream — obsidian @ 11:45 am


Fruity Icypoles November 16, 2008

Filed under: Custard & Icecream,For Kids — obsidian @ 2:02 pm

A tasty and healthy summer snack.

Tin of fruit salad in natural juice (not syrup)
Icypole moulds or plastic cups & icypole sticks.


Drain the fruit salad, keeping the juice, then mash as finely as you wish. Mix the mashed fruit back with the juice, adding some water to dilute it. Pour this into icypole moulds and freeze until set.


Fozen Yoghurt Icecream

Filed under: Custard & Icecream — obsidian @ 1:42 pm
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Tub of your favourite yoghurt
Icypole moulds or plastic cups & icypole sticks. if you want to make individual icecreams.

Spread the yoghurt out in a freezer-safe container and place in the freezer until just beginning to freeze. Remove and mash to break up the ice crystals, then scoop into icypole moulds and return to the freezer.

You could mix the yoghurt with fruit to make fruity yoghurt icypoles, or do layers of both kinds.


Cardamon & Rosewater Custard

Filed under: Custard & Icecream — obsidian @ 4:46 am
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4 cups milk
1/4-1 teaspoon ground cardamom
3/4c sugar
6 tablespoons custard powder
1-2 tablespoon rose water
1/2c cream
ground pistachios

1). Combine the custard powder with 1/2 cup of milk, mixing until smooth.
2). Add the remaining milk, cardamom and sugar together in a saucepan and bring to the boil (medium heat), stirring constantly.
3). Once boiled, remove from the heat and slowly add the custard powder.
4). Return to the heat, stirring constantly until the custard has thickened and is smooth.
5). Turn off the heat, add the rosewater and allow to cool.
6). Add the cream and mix well.
7). Pour into bowls with a sprinkle with ground pistachios on top. Serve chilled.



Cardamon & Rosewater Icecream

Filed under: Custard & Icecream,Sweets — obsidian @ 4:38 am
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1 tb whole green cardamons
300ml milk
300ml double cream
1 cinnamon stick
85g caster sugar
100ml rose water
1 tsp gum mastic crystals, crushed with 1 teaspoon caster sugar (optional)
200ml evaporated milk
dried rose petals (optional)

1). Crush the whole cardamon pods in a mortar and pestle, take out the pods leaving the seeds, then grind the seeds to a fine powder. (Or just buy the ground cardamon – but it’s not as aromatic)
2). Pour the milk, cream, cardamon and cinnamon into a saucepan and bring to the boil. Simmer over a low heat, stirring occasionally, until the liquid has reduced by about a quarter.
3). In another saucepan, combine the sugar and rose water, over a low heat until the sugar has dissolved. Remove from the heat and allow to cool.
4). Remove the milk mixture from the heat once it is ready, and stir in the crushed gum mastic (if using this), then allow to and cool for about 15 minutes.
5). Strain the milk mixture to remove the solids. Add the evaporated milk and rose water syrup. Mix well and pour into a freezer safe container and place in the freezer
6). Every 30 mins or so, Remove the mixture and blend it/mix it well to prevent it forming ice crystals. Once it has frozen, it is ready to eat.



Chocolate Pudding November 15, 2008

Filed under: Custard & Icecream — obsidian @ 2:30 pm
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40g Cocoa
120g Sugar
40g Cornflour
700mls Milk

1). Sift Cocoa, Sugar and Cornflour together, and stir in 300mls of milk.
2). Heat 500mls milk in a saucepan, and when hot, pour the chocolate mix mixture into this, stirring until it thickens.
3). Remove from heat and pour into bowls. Cover with plastic wrap touching the surface to avoid skin forming.