ice cream

Caramel Semifreddo



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. 
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Rhubarb and Black Pepper Ice Cream


A scoop of rhubarb and black pepper ice cream

Rhubarb and Black pepper Ice cream.

This was something of an experiment. If black pepper marries with strawberries and caramel and such like then why not with rhubarb which also has an inherent sweetness hidden behind its natural sourness. The quantity of black pepper looks a little alarming but it works like magic, deepening and extending the full flavour of the rhubarb.  The actual colour of the ice cream was an unappealing greenish pink but the addition of a small quantity of powdered pink food colouring or cochineal brings the whole effect to life. Continue reading