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
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http://www.elise.com/recipes/archives/006066mint_chocolate_chip_ice_cream.php

 

Fozen Yoghurt Icecream November 16, 2008

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

 
Method:
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 Icecream

Filed under: Custard & Icecream,Sweets — obsidian @ 4:38 am
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Ingredients:
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)

 
Method:
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.

 
From http://www.nordljus.co.uk/en/rosewater-cardamom-and-gum-mastic-ice-cream

 

Banana “Icecream” November 15, 2008

Filed under: Custard & Icecream — obsidian @ 2:10 pm
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Cut 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. Serve straight away, or freeze to serve later.

You could add 1tb honey and 1/4 tsp cinnamon to 4 bananas worth for extra flavour

Banana On A Stick
Peel bananas and coat with a little orange juice. Stick a skewer into the banana as a stick and freeze for 20 mins. You can roll the bananas in crushed rice bubbles, nuts, sprinkles or coconut before freezing.

 

Real Strawberry Icecream

Filed under: Custard & Icecream — obsidian @ 2:08 pm
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Ingredients:
1c cream
1/2c milk
1/2c sugar
2 punnets Strawberries
8 tsp lemon juice

 
Method:
1). Puree or finely mash the strawberries.
2). Combine strawberry puree with all the other ingredients in an airtight freezer proof bowl (with at least 2cm room for expansion). Pack down firmly and place in the freezer with the lid on.
3). Leave to harden for 3-4 hours. Once the icecream has hardened it can be served. To make a softer icecream you can freeze for 1 hour, then remove from freezer and mix well to break the ice crystals, then return to the freezer.

 

Creamy Vanilla Icecream

Filed under: Custard & Icecream — obsidian @ 2:05 pm
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Ingredients:
3 eggs
1/2c honey
4c light cream
2 tsp vanilla extract, or 1 vanilla bean

 
Method:
1). Separate the eggs, and beat the egg yolks until smooth.
2). Gradually add the honey, beating until thick.
3). In another bowl, beat the egg whites until stiff.
4). Add the mixtures together with the cream in a saucepan and heat on medium for 15 mins, stirring constantly. Add the split vanilla bean to the pot if using one, otherwise stir in vanilla extract.
5). Pour into a freezer-proof container with a lid and allow to freeze, stirring it every few hours to break up the ice crystals.