Too hot to cook and a bank holiday looming – then these lovely fruity fresh recipes are just the thing to give everyone a cool treat. The white chocolate and orange ice-cream is great for entertaining – serve with fresh summer berries and cream or a chocolatey sauce. The raspberry iced cream and the strawberry slush couldn’t be more simple – full of natural goodness and very little added sugar they are a lovely treat for young and old alike. Continue reading
Gooseberry ripple Ice cream sandwiches. Easy to make and easy to serve. Just the thing for summer entertaining.
The ice cream sandwich grows up.
The idea of the ice cream sandwich isn’t new – back in the 1980’s (yes ok I am very old!) I remember unwrapping small parcels of Walls vanilla and strawberry ice cream to sandwich between two thin wafers – an alternative treat to a cone. Apparently the counterpart in Scotland and Ireland was known as an ice-cream slider and in Australia a ‘cream between’. The idea was to get the ice cream to the point of perfection before eating. For me this perfection was that the ice cream should be ‘warm’, just on the point of melting, without dripping or liquefying. Quite an art, but to my mind there is nothing worse than biting into something freezing cold.
Recently the Ice cream sandwich, ‘slider’, or ‘cream between’, appears to have made something of a comeback. But as with most comebacks they are not quite what they used to be, they have in fact transformed themselves into something appealingly ‘sexy’, they have grown up, and are now chic, trendy and quite the smart thing to serve at a summer party. Adults, teenagers and children all love them. Continue reading
Caramel Semifredo served with cherries poached in a Tonka bean syrup.
This caramel flavoured semifreddo with just a hint of salt is guaranteed to impress.
Semifreddo is more a frozen mousse than an ice cream. Made from whisked eggs, cream and sugar the high fat content gives the dessert a warm and velvety finish. It doesn’t have great keeping qualities though so make it and eat it in the same week otherwise it takes on a slightly chewy texture. Semifreddo also melts quite fast so don’t get it out of the freezer to early. I make mine in a bread tin so that I can slice it, but you could also freeze it in a container and serve it scooped like ice-cream.