Bread and Better

Bread and Better

Tuesday, 12 April 2016

Ice Cream, Three Ways

 Summer is nearly here, and that can only mean one thing... Ice cream! With so many delicious puddings out there, ice cream often gets demoted to something on the side, well no more as here are three incredibly easy recipes that make ice cream the star of the show.
 The ice cream I have used for these recipes is from the Handmade Ice Cream Company, which is based in the Lake District. I have have chosen their products because they are delicious and also because they are local to me. (if you have a fancy ice cream maker, then feel free to make your own).

Mocha Milkshake

Adding coffee to this classic childhood treat makes it a little more grown up. Super refreshing, this pick me up is best enjoyed to cool down on a hot summer's day.

Makes 1 large milkshake

For the milkshake:
1 teaspoon instant coffee
1 teaspoon boiling water
100ml milk
1 tablespoon condensed milk
4 scoops chocolate ice cream (I used the HICC's Belgian Chocolate ice cream)

Place the instant coffee into a large jug and stir in the water.
Add the milk, condensed milk and 3 scoops of the ice cream and combine together using a hand-held blender.
Pour into the glass of your choice and place the final scoop of ice cream on top.

Eton-sort of-Mess with a Hot Blackberry Jam Sauce

Perfect for a dinner party, this dessert is so quick and easy to make. Serve with a nice chilled glass of Prosecco.

Makes 4 puddings.

For the Mess:
1 500ml tub raspberry ice cream (I have used the HICC's Raspberry and White Chocolate ice cream)
150 meringue kisses
100g frozen blackberries (or other soft fruit of your choice)
50g sugar
2 tablespoons boiling water

Make the hot blackberry jam sauce by heating the blackberries, sugar and water in a pan on a medium heat for around 20 minutes (or until the blackberries have gone very squishy). Set aside.
Crush up the meringues slightly.
Place a spoonful of the blackberries into the bottom of each of your chosen bowls.
Add a couple of scoops of ice cream and a sprinkle of the meringue. Repeat this layering process until you have filled your bowls.

Chocolate Fudge Arctic Roll

Retro classic with a chocolate twist. Best to take it out of the freezer about 15 minutes before you want to serve. Goes nicely with a hot chocolate sauce.

Makes enough to for 12 servings.

For the roll:
120g caster sugar
60g butter, very soft
80g self-raising flour
40g coco powder
2 large eggs
50g dark chocolate chips

For the filling:
1 500ml tub of fudge ice cream (i used the HICC's Caramel, Fudge and Honeycomb ice cream)
2 tablespoons Nutella

Caster sugar and icing sugar for dusting.
Butter for greasing.

A couple of hours before you make the sponge, select a baking tray that you are going to use (you want a rectangle around 20cm x 30cm).
Take your ice cream out of the freezer and spoon it onto a large sheet of clingfilm.
Wrap the ice cream up in the clingfilm (so that you don't get it everywhere) and mold it into a long cylinder shape, the same length as your baking tray.
Make sure the ice cream is fully sealed in the clingfilm and place it back into the freezer.
Grease your baking tray and then line it with greasproof paper (greasing that as well).
Pre-heat the oven to 180 degrees c.
To make the sponge place the butter, sugar, eggs, flour, coco powder and chocolate chips into the bowl of a standalone mixer (or just use a hand mixer) and mix to combine (using the paddle attachment).
Spoon the mixture into your prepared tray, spreading it into a even layer as you go.
Bake for around 12 minutes, or until the sponge feels springy to the touch.
Place a tea towel onto a flat surface and then cover it with a sheet of greasproof paper sprinkled with caster sugar (this will help you roll the roll).
As soon as the sponge is ready, carefully turn it out of the tin onto the sugared greaseproof paper. Leave it to cool slightly.
When the sponge is almost cool (you will need it to still be a little warm to roll it) spread it will the Nutella and place your ice cream cylinder into the centre.
Roll the sponge around the ice cream and then wrap it tightly in the greaseproof paper.
Cover the roll in a couple of layers of clingfilm and place in the freezer to set, for at least 4 hours.
Dust with icing sugar and slice just before serving.

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