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Salted Caramel Ice Cream

 

What you need:

1 1/4 cups golden caster sugar
2 1/4 cups double cream
1/2 tsp fleur de sel (or maldon salt)
1/2 tsp vanilla extract
1 cup whole milk
3 large eggs

What you do:

Heat 1 cup of the sugar in a dry pan on a medium heat, stirring with a fork to distribute sugar evenly. Once it starts to melt stop stirring and cook, swirling the pan occasionally to allow all the sugar to melt and turn a dark amber. Once it does, quickly remove from heat (or it will keep cooking and burn).

Add in 1 1/4 cups cream (be careful – the mixture will spatter) and cook, stirring, until all of caramel has dissolved and it is smooth and runny. Pour into a bowl and stir in the sea salt and vanilla extract. Leave to cool.

Meanwhile, bring the milk and remaining cream and sugar just to a boil in a small heavy saucepan, stirring occasionally.

Lightly whisk eggs in a bowl, then add half of the hot milk mixture in a thin steady stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon. Do not let the liquid boil or it will curdle (once it registers 170°F on an instant-read thermometer it is ready). Pour custard through a fine sieve into a large bowl, then stir in the cooled caramel.

Chill custard, stirring occasionally, until very cold (3-6 hours). Then churn the custard in ice cream maker until it holds together but is still quite soft. Place in an airtight container and put in freezer to firm up (do note that when it is ready it will still feel softer than regular ice cream).

Top each scoop with a few flakes of fleur de sel before serving.

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Salted Caramel & Peanut Ice Cream

What you need:

For the ice cream:

1 ½ cups whole milk, divided

¾ cup sugar

¼ tsp salt

5 egg yolks

2 ½ cups heavy cream

1 ½ Tbsp vanilla extract

1 cup salted, roasted peanuts

For the Salted Caramel Sauce:

1 cup sugar

4 Tbsp unsalted butter

2/3 cup heavy cream

1 tsp sea salt or kosher salt

What you do:

For the Ice Cream:

In a medium saucepan, heat 1 cup of milk until it just begins to simmer.

Meanwhile, whisk together the sugar, salt and egg yolks in a medium bowl. Gradually pour the hot milk into the egg yolk mixture, whisking vigorously the entire time.

Return the entire mixture to the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a wooden spoon (6-7 minutes).

Remove mixture from the heat and stir in the remaining ½ cup of milk, heavy cream and vanilla extract.

Pour the mixture through a fine-mesh strainer into a clean container. Cover with plastic wrap, pressing the plastic directly to the surface of the mixture. Refrigerate overnight.

For the Salted Caramel Sauce:

Place the sugar in a heavy-bottomed medium saucepan over medium heat. Whisk the sugar constantly as it begins to melt. (Tip: Use a larger saucepan than you might think as the mixture will bubble up when the other ingredients are added later.)

Once the sugar has melted and begins to boil, remove from heat and add the butter; stir until butter has fully melted. (Note: The mixture will bubble up vigorously when the butter is added, so use caution at this stage.)

Slowly whisk in the heavy cream. Add the sea or kosher salt and whisk together until smooth. (Note: Use caution once again as the mixture will bubble up when the cream is added.)

Let sauce cool for about 20 minutes at room temperature. Refrigerate until needed.

To Make the Ice Cream:

Pour the ice cream mixture into an ice cream maker and freeze according to the manufacturer’s directions. When there is approximately 5 minutes left, add the peanuts and about 3/4 of the Salted Caramel Sauce. Allow the ice cream maker to finish making the ice cream. (The ice cream will be soft at this point. If you prefer harder ice cream, just place it in the freezer for a couple of hours.)

Drizzle with remaining Salted Caramel Sauce before serving.

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What you need:

250 g (9 oz) caster sugar
75 ml (2 1/2 fl oz) dessert wine
1 un-waxed lemon
1 clementine

40ml (1 1/2fl oz) double cream

150ml (5fl oz) low fat greek style yoghurt

For the topping

2 tbsp caster sugar
30 ml (2 tbsp) dessert wine
1 clementine
Small handful of toasted almonds

What you do:

In a small pan set over a low heat, mix together the sugar, dessert wine, lemon and clementine zest, and juices, until the sugar is dissolved. Bring just to the boil, turn down to a simmer and cook for 2 minutes. Remove from the heat and leave the syrup to cool completely.

Whisk the cream until thickened, then slowly add in the yogurt and, as you’re doing that, drizzle in the cooled syrup. Continue whisking until the whole mix is softly thickened. Spoon into 4 small glasses and place in the fridge to chill for 30 minutes.

To make the topping, heat the sugar and dessert wine in a small pan over a low heat until the sugar is dissolved. Bring just to the boil and cook for 1 minute until lightly syrupy.

Add the segments of clementine and cook for 1 minute more. Leave to cool slightly.

To serve, spoon the topping over the syllabub and decorate with the flaked almonds and clementine zest.

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What you need:

1 cup milk
5 egg yolks
2/3 cup sugar
1/2 cup lemon curd
zest of 1 lemon
1 cup heavy cream
juice of 1 lemon

What you do:

Bring the milk to a simmer in a medium saucepan. Meanwhile, whisk egg yolks and sugar in a medium bowl until thick and light lemon colored, about 1 minute.
Pour the milk into the egg mixture in a slow, steady stream, whisking constantly, to temper the egg yolks.
Pour the mixture into the saucepan and cook over low heat, stirring constantly, until the mixture thickens, 5-7 minutes.
Remove from heat and stir in lemon curd, lemon zest, cream, and lemon juice, in order, mixing well between each addition.
For best results, refrigerate overnight before churning in ice cream freezer according to manufacturer’s instructions.

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What you need:

400 g light soft cheese

50 g icing sugar

1 tsp lemon zest, finely grated

2 tsp lemon juice

300 g mixed summer berries, frozen ( Or any other frozen fruit  you want)

extra berries, to decorate

What you do:

Put the soft cheese, icing sugar, lemon zest and juice and the frozen fruits in a food processor.

Process until well mixed and the fruit has broken down, creating a soft, thick, icy mixture.

Spoon straight from the processor into glasses and serve topped with extra fruits.

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What you need:

4 cups fresh blackberries

1 1/4 cup sugar, divided
2 cups water
1 whole vanilla bean, split lengthwise
pinch of sea salt
1/2 tsp blackberry vodka (regular vodka is fine too)
What you do:
In a large bowl, sprinkle berries with 1/4 cup sugar and set aside at room temperature.
In a medium saucepan over low heat, stir water and remaining 1 cup of sugar, until the sugar is completely dissolved.
Heat until the mixture just begins to form little bubbles around the edge of the pan.
Do not boil.
Remove from heat and add the vanilla bean to the syrup. Let steep for 20 minutes as the syrup cools.
Carefully remove vanilla pod from the warm syrup.
For a stronger vanilla flavor, you can scrape the bean clean and add to the berry mixture.
Pour berries into the pan and stir to combine.
Add a pinch of salt and the vodka, then heat until the rest of the sugar is dissolved, about two minutes.
Let cool for about 10 minutes.
Puree mixture with an immersion blender, or regular blender.
You can leave the mixture chunky or strain it through a fine mesh sieve. (NOTE: I strained mine twice to create a super smooth sorbet.)
Once the mix is the consistency you want, pour into a large bowl.
Cool completely in the refrigerator, three hours or overnight if possible.
Churn mixture according to your machines manufacturers directions for making sorbet.
Put sorbet into freezer-proof containers and freeze for at least two hours.
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What you need:

1 1/2 cups whole milk
3/4 cup sugar
1 1/2 cups whole coffee beans
Pinch of salt
1 1/2 cups heavy cream
5 large egg yolks
1/4 teaspoon vanilla extract
1/4 teaspoon finely ground coffee

What you do:

Warm the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.

Rewarm the coffee-infused milk mixture. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm coffee mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible, then discard the beans. Mix in the vanilla and the finely ground coffee and stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

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What you need:

1 cup packed raisins
2/3 cup dark rum
12 large egg yolks
1 cup sugar
2 cups whole milk
2 cups heavy cream

What you do:

Combine the raisins and rum in a 2-cup glass measuring cup.  Cover and let stand for 2 hours.  Pour off the rum, reserving 6 tablespoons.  Add the 6 tablespoons back to the raisins.

Whisk the egg yolks and sugar together in a glass bowl until creamy.

Bring the milk and cream to a boil in a heavy bottomed saucepan.  Stirring constantly, use a 1/2  cup measure or large spoon to gradually add the hot milk mixture to the eggs and sugar.  Return the mixture to the saucepan.  Stir over medium heat until the custard is thick enough to coat the back of a spoon, 10 to 15 minutes.  Do not let boil.

Pour the custard into a glass bowl.  Stir in the raisins and rum.  Refrigerate until cold.

Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions.

Transfer to a covered plastic container and place in the freezer until ready to serve

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What you need:

1 egg, lightly beaten

125g caster sugar

dash salt

240 ml milk

100g plain chocolate, melted and cooled

160ml whipping cream

2 tbsp strong filter coffee

3/4 tsp vanilla extract

80g Dime bars, crushed

40g chopped pecans

What you do:

In a saucepan, combine the egg, sugar and salt. Gradually add milk. Cook and stir over medium heat until mixture reaches 70 degrees  and coats the back of a metal spoon. Remove from the heat. Whisk in chocolate, then add cream, coffee and vanilla. Refrigerate for at least 2 hours.

Fold in Dime bars and nuts. Fill cylinder of ice cream freezer; freeze according to manufacturer’s directions. Allow to become firm in the freezer for 2 to 4 hours before serving.

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What you need:

6 tablespoons plain flour
3 cups granulated sugar, divided
1 teaspoon salt
4 cups milk
6 eggs
1 1/ pints fresh strawberries
2 tablespoons fresh lemon juice
4 cups heavy cream or half & half cream
2 tbsp pure vanilla extract
Dash red food coloring (optional)
Crushed Ice

What you do:

In a heavy 3-quart saucepan, combine flour, 2 cups sugar, and salt until well blended (A wire whisk works great). Blend in milk and eggs until well blended. Over medium-low heat, cook, stirring constantly, until the mixture (custard) thickens and will coat the back of a metal spoon with a thin film, approximately 7 to 10 minutes.

Remove from heat and let custard cool. Cover and refrigerate until thoroughly chilled, at least 2 hours but ideally for 24 hours.

This aging process will give the mixture better whipping qualities and produce ice cream with more body and a smoother texture.

In a large bowl using a potato masher, crush strawberries with lemon juice and the remaining 1 cup sugar. Let stand for 1 hour.

After custard mixture has aged and is well chilled, remove from refrigerator and add and stir together half & half cream, vanilla extract, food coloring (optional), and strawberry mixture. The ice cream mixture is now ready for the freezing process.

Transfer the mixture into your ice cream maker can and freeze according to the manufacturer’s instructions.

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