Frozen Delights

INDULGE IN THE DELIGHTS OF HOMEMADE ICE CREAM AND SORBET, PERFECT FOR BEATING THE SUMMER HEAT AND SATISFYING YOUR SWEET TOOTH!

It’s that time of year again, when the heat takes its toll on our appetites, and yet, ice cream always seems to slip down so easily…

I do have an ice cream maker, and it’s a very useful summer kitchen appliance, however, it does take up quite a chunk of freezer space and requires assembly, and washing after use, so I’m all for ice cream or sorbet recipes that I can make with or without one. Home-made ice creams and sorbets are delicious, and we know exactly what they’re made of, so why not spend a few minutes whipping up these summery treats?

FrozenBananaIceCream

Ideal for using up ripe bananas and so easy to make!

Ingredients (Serves 4)

4 ripe bananas

3-4 tbsp milk

Method:

1. Chop up the bananas into chunks and pop them into the freezer on a baking tray lined with parchment paper. Freeze for a few hours, or overnight, if not using straight away, place the frozen chunks in a lidded freezer container and return to the freezer for up to a month.

2. Add the chunks to a blender or ideally a food processor, and process until smooth, adding the milk as required to achieve the consistency you require.

3. At this stage, you can either leave plain, or add any of the following ingredients: -

ByBelindaPrince

Belinda, the ‘Accidental Chatelaine’ loves to cook at any opportunity and is delighted to be able to share that love with you www.chateaumareuil.com

Chocolate hazelnut spread, chocolate sauce or chocolate chips

Vanilla extract

Peanut butter

Honey

Chopped up fresh fruit

Or use your imagination!

4. Now, either serve and eat, or return to the freezer in a lidded container to firm up and eat later.

MangoSorbet

Cool off with the tropical sweetness of this simple mango sorbet recipe. Adding lime brings a touch of acidity to the sweetness of mango and honey. Also great served with a sprig of fresh mint.

Ingredients (Serves 4)

4 ripe mangoes, diced.

170g honey

120ml water

Juice of one lime (optional)

Method

1. Chop the mangoes into small cubes and place on a baking sheet lined with parchment paper. Freeze for a minimum of 4 hours.

2. Add the frozen cubes to a blender or ideally a food processor together with the honey and water (and lime, if using) and process until smooth. Place in a lidded freezer container and freeze for an additional hour before serving.

CherryIcecream

Savour the taste of summer with this homemade cherry ice cream, a sweet and fruity treat that will delight your taste buds!

Ingredients (Serves 4)

170g frozen cherries stoned

1 can of sweetened condensed milk

2.5 tablespoons cherry juice taken from the frozen cherries

150ml whipping cream

3 tablespoons powdered sugar

1. Place the cherries in a medium-sized bowl and allow to thaw for around 2 hours. At the same time chill the condensed milk.

2. Once thawed, drain the cherries and reserve the juice.

3. Take a handful of cherries and set aside.

4. Roughly purée the remaining cherries with a blender. Don’t make them too smooth – they should still have a little texture.

5. Whip the cream until it holds its shape, then mix in the powdered sugar.

6. Fold the whipped cream into the cherry purée, cherry juice and reserved cherries with the condensed milk.

7. Pour the mixture into a lidded freezer container and freeze for at least 5 hours.

8. Remove from the freezer 15 -20 minutes before serving.

LemonCurdIceCream

Experience the tangy and creamy delight of homemade lemon curd ice cream—a refreshing and citrusy treat for sunny days.

Ingredients (Serves 4 +)

400ml ready-made custard (crème anglaise)

500ml Greek yoghurt

120ml lemon curd (citron de Corse)

Method

1. Whisk the ingredients together and pour into a shallow lidded freezer container.

2. Freeze until the mixture begins to harden around the edges, then mix up with a fork to break up the crystals and return to the freezer until solid. This can also be churned in an ice-cream maker.

StrawberrySorbetwithCrème

Indulge in the perfect combination of sweet strawberries and rich Crème de cassis

Ingredients (Serves 4)

500g strawberries

85g honey

2 tbsp Crème de cassis

Method

1. Wash and hull the strawberries and cut in half if large. Semi freeze the strawberries on a baking sheet lined with parchment paper until hardened.

2. Process the fruit together with the honey and crème de cassis in a blender or ideally a food processor until smooth.

3. Place in a lidded freezer container and freeze until completely frozen. Delicious served with almonds and biscuits, like Spéculoos or Digestive

BoozyCreamyIcecream

Elevate your dessert game with this homemade boozy ice cream, a delightful blend of indulgence and spirits!

Ingredients (Serves 4+)

1 tin of condensed milk (le lait concentré sucre) – 397g

2 tbsp booze of your choice (rum, whisky, gin, vodka etc.)

1 tsp vanilla essence

¼ tsp salt

500ml double cream (crème entiere)

Method

1. Whisk together the condensed milk, spirit of your choice, vanilla, and salt until well combined.

2. In a separate bowl, whisk the cream until thickened, then whisk in the condensed milk mix.

3. Spoon into a lidded freezer container and freeze until solid (6-8 hours) You could add other flavourings, e.g., chocolate, coffee or some chopped up dried fruit to make Tutti Frutti ice cream!

CustardandCreamIceCream

The velvety smoothness of homemade custard and cream ice cream—a dessert that never disappoints! With just two ingredients, this is such a simple recipe and can be whipped up in no time. You can make this in an ice cream maker or by hand, both methods are included below.

Ingredients (Serves 4+)

500ml ready-made custard (crème anglaise)

300ml double cream (crème entiere)

Method - Ice Cream Maker

1. Simply whip the custard and cream together and churn until scoopable.

2. Transfer to the freezer in a lidded container until required.

Method - By Hand

1. Whip the custard and cream together and freeze in the bowl for about 90 mins, until it starts to freeze around the edges.

2. Stir with a fork to break up the ice crystals, then repeat the process twice more until smooth.

3. Freeze in a container until required.

4. Add flavourings of your choice before churning or freezing.

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