WEIS Mango and Cream Ice Cream

WEIS Mango and cream bar has to be little Miss C favourite choice of ice cream. After many trials with the aid from my little critical taste tester last summer, I have perfected a recipe found on Not Quite Nigella and I can confidently say it now tastes almost 99.9% similar to the original.

WEIS Mango and Cream Ice Cream

Mango and Cream Ice Cream

(Loosely adapted from Not Quite Nigella)

Ingredients

• 1 2/3 cup of mango puree (about 4 medium sized mangoes)
• 2/3 cup of caster sugar
• 2/3 cup milk
• 2/3 cup mango juice
• 2/3 cup thickened cream

Method

1. Place 1 1 /3 cup of mangoes, milk, caster sugar and mango juice in a blender and whizz until smooth. Stir in cream.
2. Place in an ice cream maker and churn in an ice-cream machine following manufacturer's directions.
3. Swirl in the remaining 1/3 cup of mango puree.

Marmalade and Whisky Ice Cream

Feeling bored with the usual pancakes with maple syrup? If you run out of ideas for pancakes, try topping them with your choice of fresh or poached fruits and a scoop of the marmalade and whisky ice cream. Drizzle with more warmed marmalade and serve with freshly brewed coffee. A perfect start to a weekend morning!

Marmalade and Whisky Ice Cream

Marmalade and Whisky Ice Cream Recipe (Makes 400ml)

(Adapted from Delicious Magazine April 2008)

Ingredients

• 1/3 cup (115 g) orange marmalade
• 150 g creme fraiche
• 250 ml thick Greek-style yoghurt
• 1 tbsp whisky (optional)

Method

• Place the marmalade, creme fraiche, yoghurt and whisky, if using, in a bowl. Beat with a wooden spoon to combine, then churn in an ice-cream machine following manufacturer's directions.

Cantaloupe (Rockmelon) Frozen Yogurt

I love Cantaloupe (it's called Rockmelon in Australia) and I love Greek Yogurt. So, why not make a Cantaloupe Frozen Yogurt?

Cantaloupe (Rockmelon) Frozen Yogurt Recipe

Ingredients

• 200 g cantaloupe (rockmelon)
• 100 g caster sugar
• 200 ml Greek yogurt

Method:

1. Puree the cantaloupe.
2. Add the sugar and yogurt and mix together.
3. Churn in an ice cream machine according to manufacturer's instructions.

Sometimes, simple is best!

Fig Sorbetto

I just received my new ice cream maker today! I have got to try it out. Flipping cookbooks, flipping food magazines..... FIG! Another of my favourite fruit. It's almost at the end of the fig season. I was lucky to be able to find some at one of my local fresh fruit and vegetable store.

Close your eyes when you first taste this sorbetto - it will take you to some exotic place. I often wonder how something so simple to make can taste so very good. - Valli Little

Need I say more?

Fig Sorbet Recipe

(Recipe adapted from Delicious Magazine March 2009 issue by Valli Little) Serve 4-6

Ingredients

• 12 ripe figs, trimmed
• 200g vanilla sugar* (see note at bottom of post)
• Juice of 1 lemon
• 200ml thickened cream

Method

1. Process the fig (there's no need to peel them), vanilla sugar and lemon juice in a food processor until well combined. Add the thickened cream and pulse until smooth.
2. Churn in an ice cream machine according to manufacturer's instructions.
3. Alternatively, Pour the mixture into a shallow container and freeze for 2 hours or until frozen at the edges. Remove and beat with electric beaters, then return to the container and refreeze. Repeat 2 or 3 times. Serve scoops of sorbetto in glasses.

Note: I used cinnamon sugar instead of vanilla sugar. To make your own vanilla sugar, store any leftover vanilla beans (once you've used their seeds in another recipe) in your caster sugar container. After 2 days, the vanilla flavour will have infused the sugar. Substitute regular caster sugar and 1 tsp vanilla extract.

Caramel Ice Cream (Glace Caramel)

I am making Ice cream again! This time, a French Caramel Ice Cream. I am a true caramel ice cream fan and I always go for Berthillon's Glace Caramel whenever I am in in Paris.

Caramel Ice Cream (Glace Caramel) Recipe

(Adapted from The Food of France)

Ingredients

• 70 g sugar
• 80 ml cream
• 3 egg yolks
• 360 ml milk
• 1 vanilla pod

Method

1. To make the caramel, put 45 g of the sugar in a heavy-based saucepan and heat until it dissolves and starts to caramelize - tip the saucepan from side to side as the sugar cooks to keep the colouring even. Remove from the heat and carefully add the cream (it will splutter). Stir over low heat until the caramel remelts.
2. Whisk the egg yolks and remaining sugar until light and fluffy.
3. Put the milk and vanilla pod in a saucepan and bring just to the boil, then strain over the caramel.
4. Bring back to the boil and pour over the egg yolk mixture, whisking continuously.
5. Pour the custard back into the saucepan and cook, stirring, until it is thick enough to coat the back a wooden spoon.
6. Do not let it boil or the custard will split.
7. Pass through a sieve into a bowl and leave over ice to cool quickly.
8. Churn in an ice-cream maker following the manufacturer's instruction.
9. Alternatively, pour into a plastic freezer box,cover and freeze.
10. Stir every 30 minutes with a whisk during freezing to break up the ice crystals and give a better texture.
11. Freeze overnight with a layer of clingfilm over the surface and the lid on the container. Keep in the freezer until ready to serve.