Category Archives: Ice Creams and Sorbets

Milk chocolate and Guinness Ice-cream

To celebrate Saint Patrick’s day, I looked for sweet recipes using the famous Irish stout: Guinness. I have already used it in a delicious chocolate-Guinness cake (I promise I’ll post the recipe on this blog one day) and a little search on the web brought me to this mouth-watering ice cream recipe by David Lebovitz. I topped it with some cream mixed with my homemade version of Bailey’s and boy is this divine!

Happy Paddy’s day everyone!

GuinnessIceCream_003 GuinnessIceCream_001GuinnessIceCream_002

Source: David Lebovitz

Ingredients

240g whole milk
4 egg yolks
120g sugar
150g milk chocolate
240g cream
A pinch of salt
180g Guinness
1 tsp vanilla extract

Method

  1. Make a custard in the Thermomix by adding the milk, egg yolks, salt and sugar to the TM bowl and heat 7 min/80C/speed4.
  2. Add the chocolate cut in chunks in the hot custard and mix 15 sec/speed 3 until smooth.
  3. Add the cream, Guinness and vanilla extract. Mix 10 sec/speed 3.
  4. Pour into a plastic container with a lid and leave to cool at room temperature.
  5. Freeze with the lid on overnight.
  6. The next day, scoop some ice-cream and serve with cream whipped with a tablespoon of vanilla sugar and a tablespoon of Bailey’s.
  7. Top with a sprinkle of chocolate flakes and serve immediately.

Coconut and vanilla ice cream, lemon sorbet and caramelised apricots

You might remember last week I posted a recipe for making your own dairy free sweetened condensed milk. I thought it would be nice to make a completely dairy free ice cream while I was at it. I added mascarpone chantilly on top but this can be omitted for a totally dairy free dessert. The tang of the lemon sorbet marries to the perfection the sweetness and creaminess of the coconut and vanilla ice cream. The meringue adds the crunch, while the apricots bring colour and acidity. The chantilly made of mascarpone is rich and adds a decadent touch to this sublime ice cream. I love it!

ApricotCoconut_001

Ingredients
Serves 6

Lemon sorbet:
You will have some lemon sorbet leftover with those quantities, which is no harm since it is delicious on its own!

350g water
300g sugar
250g cold water
200g lemon juice (juice of 3 to 4 lemons)
1 egg white

Coconut vanilla ice cream:
190g sweetened condensed soja milk
200g coconut cream
100g soja cream
1 vanilla pod

Caramelised apricots:
3 tbsp sugar
6 apricots, washed and halved
3 tbsp water

Mascarpone chantilly:
150g mascarpone
20g sweetened condensed milk

Meringues

ApricotCoconut_003

Method

  1. Lemon sorbet: cook 350g water and 300g sugar in the thermomix 5 min/100C/speed 3.
  2. Add cold water and lemon juice and mix 3 sec/speed 3.
  3. Add egg white and mic 3 sec/speed 4.
  4. Pour into ice cube tray or shallow dish and freeze overnight
  5. Coconut and vanilla ice cream: simmer the soja cream in a saucepan over high heat, then turn off the heat. Infuse the vanilla seeds and pod in it for 10 minutes. Leave to cool and discard the vanilla pod.
  6. Place the condensed milk, soja cream and coconut cream into the TM bowl. Mix 20 sec/speed 4 and pour into ice cube tray or shallow dish and freeze overnight.
  7. Caramelised apricots:  place the sugar into a non stick fry pan and place on high heat until it is all melted. Add the apricot halves and cook on low heat for 2 minutes. Turn the apricots over and cook for a further 2 minutes. During all that time, the caramel must nit brown but stay a pale golden colour.
  8. Take out the apricots into a bowl and add 3 tbsp water to the pan to dissolve the hardened caramel. Bring to the boil and scrape the caramel around the pan to make a nice thick caramel sauce. Pour over the apricots and leave to cool. Refrigerate until use.
  9. Mascarpone chantilly: place the mascarpone and sweetened condensed milk into the TM bowl with the butterfly whisk.
  10. Whisk 1 min/speed 4, measuring cup OFF or until the mixture is thick and keeps its shape when scooped out.
  11. Place into a piping bag (I used nozzle 2D).
  12. Assemble the dessert: place the iced coconut chunks in the TM bowl and mix 10 seconds/speed 6 or until it clings together.
  13. Scoop out the ice cream into the serving bowls (1 scoop per serving). Keep in the fridge while doing the next step.
  14. Rinse the bowl and add the lemon chunks into it. Mix for a few seconds speed 6 until crushed and white. Scoop out and add 1 scoop to each serving bowl.
  15. Crumb some meringue onto it, add 2 apricot halves in each bowl and top with the mascarpone chantilly.
  16. Pour some of the apricot caramel sauce on top and serve immediately.
  17. Tip: for a very easy last minute assembly, make the ice cream scoops in advance and place in a freezer bag, sitting flat on a small tray and scoop the ice cream/sorbet side by side into the bag. Close the bag and lift the tray and place in the freezer, flat. You might need to do this in several batches (1 batch with coconut ice cream and the second batch for the lemon sorbet). When ready to serve, just pick the frozen scoops from the bag and place in the serving bowl. Leave a few minutes to thaw a bit before serving.

ApricotCoconut_002

 

Lavender Ice Cream

After making Lavender syrup, I couldn’t wait to put it to use. Having read about ice cream using homemade sweetened condensed soja milk (yes you read it right: soja milk!), I had my idea just there: a delicious lavender ice cream made with sweetened condensed milk instead of the usual cream or custard base. Thermomix does the sweetened condensed milk very easily and no need to constantly stir to avoid the milk from escaping the saucepan! I absolutely adored the velvety texture of that ice cream and the lavender came through in subtle floral notes. A knocker!

LavenderIceCream_005

 

LavenderIceCream_006

Source: sweetened condensed milk from Nuage de farine

Ingredients

Sweetened condensed milk
Makes about 200g condensed milk

500g milk (you can use either cow or soja milk)
140g sugar

Lavender Ice cream
190g condensed milk
300g cream
2 tbsp homemade lavender syrup

LavenderIceCream_003

Method

  1. Make the sweetened condensed milk: place the milk and sugar in the TM bowl. Cook for 35min/100C/speed 5, measuring cup OFF and the internal basket placed on the lid to avoid projections. Check the consistency after 35 minutes. The mix should have reduced by more than a half and be thicker. The first time I made this, I cooked for longer (50 minutes) and I ended up with a very condensed milk the consistency of thick cream. I got 160g that time. It was still very good to use but for the ice cream I added some soja milk to dilute and get the 190g needed.
    First attempt was too thick but good nonetheless.

    First attempt was too thick but good nonetheless.

    Second attempt was perfect: the exact consistency of sweetened condensed milk.

    Second attempt was perfect: the exact consistency of sweetened condensed milk.

  2. Place in a container and leave to cool. Refrigerate for at least 1 hour before using in the ice cream…
  3. To make the ice cream: place the condensed milk, cream and 1 tbsp lavender syrup in the TM bowl with the butterfly whisk in.
  4. Mix 1 min/speed 3, measuring cup OFF until thickened (it should look like clotted cream). LavenderIceCream_001
  5. Taste and add more lavender if needed and mix again. Place in a shallow dish (fill no more than 3cm high) or ice cube tray and freeze overnight.LavenderIceCream_002
  6. Place the frozen cream (cut into chunks if it was in a shallow dish) in the TM bowl and mix for 15 sec/speed 6 or until it clings together.
  7. Scoop out and serve immediately.

LavenderIceCream_004

 

Cherry berry cup

Last year, I gave a clafoutis recipe with cherries and apricots. I really love this dessert and I was about to make another cherry clafoutis when I saw this cherry sorbet recipe in J’en reprendrai bien un bout. We’ve enjoyed really hot weather in Ireland lately so what better than a sorbet to cool oneself down? Of course, with Thermomix making a sorbet is so easy! Just make sure that you don’t forget the lemon juice (unlike me!) as the cherries darken really fast once puréed…

CherryBerry_004

Ingredients

500g cherries, stoned
125g sugar
1 tsp Kirsh (cherry liquor), optional
Juice of 1/2 lemon

Method

  1. Place the sugar in the TM bowl and mix 5 sec/speed 10.
  2. Add the cherries, lemon juice and Kirsh and blitz for 30 sec/speed 7 or until puréed. You might need to scrape down the sides of the bowl half way through.
  3. Pour into a shallow container with lid or an ice cube tray and freeze overnight.
  4. Place frozen cubes (they should be able to go through the hole in the TM lid) in the bowl and mix a few seconds speed 6 until there is no more rattling noise.
  5. Use the spatula to pack into an ice cream scooper and serve at once (you can freeze the ready-made scoops into a freezer bag sitting on a tray and place back in the freezer, lying flat).
  6. I served with some of my raspberry and rose ganache and a few fresh strawberries. It’s also delicious with some mascarpone whipped with vanilla icing sugar, just like a Chantilly!

CherryBerry_002

 

After Eight Ice cream duo

I can’t believe I haven’t posted one recipe of ice creams or sorbets since my first post on Strawberry sorbet!!I had never tried making mint ice cream and my only attempt at a chocolate sorbet in the past was not completely conclusive. This time, I found 2 recipes that are fantastic! Of course, you could make either on their own but when you combine the two, it’s divine. The idea came about because I’m in love with After Eights! They are so yummy and addictive. The problem is: once I start eating one, I can’t stop until I have had half a dozen!! Not so good. This duo of ice cream and sorbet is perfect to satisfy my cravings and is a brilliant summer dessert.

AfterEightIceCre_003

Source: Petit Chef Lustine for the Chocolate sorbet and a mixture of recipes found on Thermomix forums for the Mint ice cream

Ingredients

Mint ice cream

2 eggs
250g cream
250g milk (full fat for me)
75g sugar
2 handfuls of fresh mint leaves
peppermint extract (to strengthen the mint flavour, to taste)

Chocolate sorbet
160g dark chocolate (70% cocoa is a must)
500g water
120g caster sugar
40g unsweetened cocoa powder
2 tsp instant coffee granules
1 pinch of sea salt

AfterEightIceCre_001

Method:

  1. Mint ice cream: pulverise sugar 5 sec/speed 10
  2. Add the remaining ingredients except the eggs and mix for 30 sec/speed 6 to chop the mint leaves.
  3. Add the eggs and cook for 5 min/90C/speed 4.
  4. Blend 30 sec/speed 8 to completely mix the mint leaves.
  5. Taste and add peppermint essence if needed.
  6. Leave to cool at room temperature, then pour into ice cube trays and freeze overnight.
  7. Chocolate sorbet: place water, sugar, salt, coffee granules and cocoa powder in TM bowl and cook for 5 min/90C/speed 2.
  8. Add the chocolate in chunks  and cook for 30 sec/90C/speed 4.
  9. Leave to cool and pour into ice cube trays. Freeze overnight.
  10. The next day: place cubes of sorbet in the TM bowl and blitz on speed 7 until the sorbet clings together.
  11. Scoop out or use second TM bowl to do the same with the mint ice cream.
  12. Scoop out and serve immediately.

AfterEightIceCre_004

Vacherin glacé

A Vacherin is a frozen dessert made of meringue, vanilla ice cream and raspberry sorbet and decorated with Chantilly cream. Let’s just say it is divine and looks fantastic so it’s perfect for nice occasions! Of course, when you talk about ice creams and sorbets, Thermomix is the perfect tool to have on hands. Please note that this dessert needs a bit of prep time so it should be made at least 2 days in advance. But the beauty of it is that it can also be made as much in advance as you like since it needs to be kept in the freezer. That means no last minute frantic preparation in the kitchen, you can enjoy your guests and wow them with this delight!

(Source : book “Patisserie” from Christophe Felder)

Ingredients

Vanilla ice cream (recipe from Fast and Easy cooking)

500g milk
1/2 vanilla pod or 2 tsp vanilla extract
6 eggs yolk
250g single cream
100g caster sugar

Raspberry sorbet (recipe from Fast and Easy Cooking)

70g sugar
450g frozen raspberries + 200g ice cubes
1/2 lemon, skin, piths and seeds removed, frozen
2 tbsp of berry liquor or berry juice

Meringue

3 egg whites
200g sugar

Chantilly

250g single cream
50g sugar
1 tsp vanilla extract
1 tbsp Kirsch (optional)

Fresh berries and mint leave to decorate

Method

  1. At least 2 days in advance, make the vanilla ice cream:
  2. For the vanilla ice cream, weigh the milk in the TM bowl. Add the vanilla and egg yolks. Cook 4 min/80C/speed 10.
  3. Add the cream and sugar. Cook 2 min/80C/speed 10.
  4. Immediately pour into a shallow freezer-proof box (or silicone ice-cube tray as I did) and leave to cool for 30 minutes. Refrigerate for 24 hours so that the mixture matures.
  5. Put in the freezer for at least 6 hours or until needed.
  6. Make the meringue discs:
  7. Put the egg whites in the TM bowl with the butterfly whisk in (or if you prefer, use a stand mixer or a hand mixer). Add 30g of sugar to the whites.
  8. Mix speed 3.5 for about 3 minutes measuring cup OFF.
  9. While the machine is whisking and when the whites are getting foamy, add 70g of sugar through the hole.
  10. Add the last 100g of sugar as the whites are getting firmer.
  11. You may need more than 3 minutes to get the whites to a perfect firm consistency (they must stick to the whisk and not fall off when the bowl is turned upside down.
  12. Preheat the oven at 150C.
  13. Spoon the mixture in a piping bag with a round nozzle and pipe a disc of meringue about 18cm diameter, starting from the center on a baking parchment or a silicone sheet.
  14. Pipe a second disc of meringue on a second tray lined with baking parchment/silicone sheet.
  15. Bake for 8 minutes, then lower the temperature to 90C and bake slowly for 2 hours. Then switch off the oven and let the meringues completely cool in the oven. This will guarantee a very dry inside (you don’t want any chewy meringue in there).
  16. Once the meringues are cooled, use a 20cm pastry circle or remove the bottom of a 20cm springform tin and use as a guide to cut around the meringues so they fit perfectly in the circle (see picture) 
  17. On the day you assemble the dish, put the circle with one meringue disc at the bottom on the serving dish. Churn the vanilla ice cream :
  18. Put 300g of the frozen vanilla preparation in the bowl (if needs be, cut into 3 cm chunks) and churn at speed 9 while stirring with the spatula through the hole until smooth.
  19. Quickly spoon it in the circle with the first meringue disc at the bottom and spread it evenly using a spatula. Put in the freezer while making the raspberry sorbet:
  20. Weigh in the sugar in the TM bowl and grind 5 sec/speed 10
  21. Add the frozen fruits and lemon and ice. Crush at speed 5 until the mixture no longer moves around in the TM bowl (you’ll hear it).
  22. Add the juice or liquor. Churn up to 1 min/speed 9 while stirring vigorously with the TM spatula through the hole in the lid until smooth.
  23. Take out the dish from the freezer and quickly spoon in the sorbet on top of the vanilla ice cream. Make sure there is no hole between layers, so flatten the sorbet with a spatula. Put the second meringue disc on top and freeze again for 2 hours.
  24. Latsly, make the Chantilly cream:
  25. Put the cream in the TM bowl with the butterfly whisk and process at speed 3, measuring cup off. Watch very carefully and add the sugar, Kirsch if using and the vanilla extract as soon as it starts foaming. Continue whisking  until it looks like it’s starting to be softly whipped at the top (it will be firmer at the bottom).
  26. Spoon in a piping bag with a star shaped nozzle. Take out the dish from the freezer and using a hair dryer or a blowtorch, warm the sides of the circle then carefully lift it up.
  27. Pipe in the Chantilly all over the Vacherin.
  28. Leave in the freezer until about 30 minutes before serving. Decorate with fresh fruits and mint leaves.


Strawberry sorbet

Welcome to my new blog! Follow me in my cooking adventures in the world of French cuisine. I will show you how to make delicious French pâtisseries, sauces, savoury dishes, breads and much, much more. Most recipes on this blog will use my favourite cooking companion: the Thermomix TM31. This is a fantastic tool that combines 10 appliances in one so it’s truly powerful.

With the summer finally showing up, why not start with a classic summer favourite: the strawberry sorbet? With the Thermomix, this takes only a few minutes!

(Source: Fast and Easy Cooking)

Ingredients

70g sugar
500g frozen strawberries
200g ice cubes
1/2 lemon peel and pits off, frozen
2 tbsp liqueur or juice (any berry flavour)

  1. Weight the sugar into the bowl and grind 5 seconds, speed 10
  2. Add the fruit, lemon and ice cubes. Crush at speed 5 until the mixture no longer moves around the TM bowl (you’ll hear it)
  3. Add the juice or liqueur. Churn up to 1 minute, speed 9 while stirring vigorously with the TM spatula through the hole in the TM lid until smooth
  4. Insert the butterfly whisk and whisk 30 seconds, speed 4 until light and creamy. Serve immediately or place in freezer for later use.