Summer Chilling

WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

Vanilla Ice Cream

Making home made ice cream won’t save you money but it is worth it! An ice cream maker definitely makes it easier. You can either buy a standalone machine, or many food mixers have ice cream attachments as added extras. If you don’t have a machine you can still make ice cream, it just takes a little longer. In an airtight container freeze the custard, but after a couple of hours pull it out and beat with a hand mixer. Return to the freezer, repeating the mixing every few hours until you are happy with the texture.

2½ cups cream 1½ cups full fat milk 1 vanilla pod or 1 tbsp vanilla extract with seeds ¾ cup sugar 8 egg yolks Place the cream, milk and a quarter of a cup of the sugar in a medium saucepan. Split the vanilla bean in half lengthwise and scrape in seeds, adding these and the pod into the saucepan. Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat and let it sit for 10 minutes. Whisk egg yolks and remaining sugar in a medium bowl until pale. Gradually whisk in the warm cream mixture. Transfer the now egg and cream mixture back to the saucepan and cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon. Cooking the custard too fast or not stirring will cause it to curdle.

Remove the custard from the heat and allow to cool. I do this at room temperature, stirring it every few minutes and then when cool enough cover and place in the fridge. You can speed this process up by placing the pot in an ice bath and stirring every now and then until cold.

Once the custard is cold, churn it in an ice cream machine according to the manufacturer's instructions then transfer to a 1.2 litre container, cover and freeze.

VARIATIONS

There are literally thousands of variations you can make using the base vanilla ice cream recipe. Here are just a few.

CHOCOLATE, BROWNIE AND CHERRY RIPPLE

Using our vanilla ice cream recipe replace the quarter cup of sugar in the cream and milk mixture with 250g of chopped chocolate (I used Whittaker’s 50% dark). In the final stage of churning the ice cream, add in 1 cup brownie crumbs (I used a Volare brownie) and swirl in 1 cup of cherry sauce (I used Barkers Black Cherry, apple and vanilla compote).

STRAWBERRY ICE CREAM

Using the vanilla ice cream recipe, hull and chop 500g fresh ripe strawberries. Puree them with a quarter of a cup of sugar then add this to the custard before churning. Stir in some freeze-dried strawberries just before freezing (I used Fresh AS, available from Vetro Hamilton and Sweetpea Parties).

OTHER IDEAS

Raspberry, pistachio and rose

Blueberry

Raspberry & meringue

Chocolate caramel swirl

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Ice Cream Summer Pudding

500g frozen mixed berries ¼ cup sugar 2 cups water 1 large loaf Volare Brioche

FOR THE ICE CREAM

2½ cups cream 1½ cups full fat milk ¼ cup sugar 8 egg yolks 1 chip raspberries Berries to serve 1 chip fresh raspberries

250g white choc 1 chip strawberries 1 chip blueberries 1 tbsp sugar

Place the frozen berries, sugar and water in a small pot and bring to the boil. Simmer gently for 10 minutes then take off the heat and allow to cool. Once cool, strain to separate the juice from the berries.

Line a 20cm dome cake tin with either cling film or strips of baking paper. This is really just to help you ease the pudding out.

Cut the brioche into approx. 14–16 even slices, then remove the crusts. Dip the bread into the berry juice and line the dome with it, saving 4–5 pieces to finish it once filled with ice cream. Spread drained berries all over the bread.

Make the ice cream based on the vanilla ice cream recipe but replace the sugar from the cream mixture with 250g of chopped white chocolate. Once the ice cream has churned, mix in 1 chip of the raspberries then pour into the bread-lined tin.

Working quickly, dip the remaining bread in berry juice and cover the ice cream completely so you have a complete dome. Freeze overnight.

To serve, hull and cut strawberries in half. Mix these with raspberries and blueberries and a tablespoon of sugar. Allow to sit at room temperature for an hour.

Remove the pudding about 10 minutes before you want to serve it. Invert onto your serving dish and decorate with the fresh berries.

This twist on the classic English summer pudding uses rich brioche bread (I used one from Volare). You could also use a Christmas Panettone (available from Vetro). Filled with gorgeous white chocolate ice cream and served with fresh berries, it is a real showstopper that will easily feed 20 people. Make it ahead of time for an easy dessert at your next big BBQ.

Funky ice cream scoop, which is also handy for making the perfect size cupcakes and biscuits, available from www. sweetpeaparties.co.nz along with little ice cream cups, funky sprinkles and so much more.

Do It Yourself Ice Cream Sundaes

Whether it’s with homemade ice cream or store bought, with a variety of toppings you have a fun activity and decadent dessert.

TOPPING IDEAS

Fresh fruit Marshmallows Chocolate pretzels Honey roasted peanuts Brownie or cookie crumbs Sprinkles Whipped cream

CHOCOLATE SAUCE

200g chocolate, chopped 1 cup cream Place the chocolate and cream in a small pot and gently heat, stirring often. When the chocolate is completely melted, stir well to combine and serve.

Store leftover sauce in an airtight jar in the fridge for about a week. Simply reheat or warm before serving.

CARAMEL POPCORN

5 cups popped popcorn 1 cup lightly salted and roasted nuts (I like cashews) 250g butter 1½ cups sugar ½ cup golden syrup Combine butter, sugar and golden syrup in a medium saucepan. Stir over a gentle heat until butter has melted.

Turn up the heat and bring the mixture to the boil. Boil uncovered for about six minutes until a dark golden-brown colour and the hard crackle stage (or 150°C).

Pour the caramel over the popcorn and nuts. When cooled and set, break into pieces. Store in an airtight container.

Frozen Tiramisu

1 packet or 24 savoiardi biscuits* 1 cup espresso coffee 1 cup Kahlua 1 litre vanilla ice cream 1½ cups cream, whipped 50g chocolate shavings

Line a 23cm x 13cm loaf tin with baking paper. Mix the coffee and Kahlua together. Dip half the savoiardi biscuits (one or two at a time) in the coffee mixture and place on the base of the loaf tin. Layer half the ice cream on top before dipping the remaining savoiardi biscuits in the coffee and layering over the ice cream. Finish with remaining ice cream, cover and freeze overnight.

Just before serving, remove from the tin, and top with whipped cream and chocolate shavings.

*Pick these up at good food stores like Vetro Hamilton, La Cave or Red Kitchen, Te Awamutu where I even found a chocolate variety!

I love tiramisu and this version is not only perfect for the summer but a lot easier! Plus, if you don’t finish it in one sitting, it will keep in the freezer for another day.

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