It’s the end of the festivities and I am sure I am not alone when it comes to having a fridge and cupboard full of left overs. It’s time to put on the thinking cap and make some dishes using these ingredients. Love Food Hate Waste ,Hugh Fearnley-Whittingstall will be proud.
The first ingredients I have to use up are double cream, blueberries, chocolate, sweet mincemeat. These could all be put together with some eggs and icing sugar to make some ‘ no churn’ ice cream. Making ice cream also means I can preserve it in the freezer to eat at a later date and not consume the calories from the cream just for the sake of it.
Now I don’t have an ice cream maker, ( although I would love one…hint hint) so I have to turn to my trusted recipe books for inspiration. Claire Macdonalds‘ book “Sweet Things” has a good selection of ice creams and sorbets. Using her expertise I set to and made a trio of flavoured ice creams to serve with a selection of sauces.
As I love the flavours of hot and cold together I have made sauces that can be served warm with the ice cream. Equally they can also be enjoyed cold if you prefer.
I decided to use Claire Macdonalds, Vanilla Ice Cream recipe and add my own flavour, in this case blueberries, you can add any fruit you like.
I chose also her Toasted Coconut Ice cream recipe and made two sauces to serve with this.
Lastly I decided to make her Brown Bread Ice Cream. Please do not be put off by the idea of putting brown bread into your ice cream. It really is delightful.
You can make half quantities of these recipes,depending on how much cream you have to hand. As I was using left overs I made the full recipe for the blueberry ice cream and half quantities of the coconut and brown bread, using a 660ml carton of double cream. As a result I have a lovely selection of ice cream in the freezer to satisfy all tastebuds.
Ice Cream 1.
Blueberry Ice Cream and Chocolate Chip with Warm Bluberry Sauce and Ripple Meringue
( This recipe contains raw eggs so may not be suitable for pregnant women)
Serves 8 people depending on the size of portion you prefer
4 eggs, separated
125g icing sugar sieved
few drops of vanilla essence ( do not use if you think the finished product will be stil in the freezer for more than three weeks as the taste will go off )
300 mls double cream
50g chocolate chips or process a block of chocolate to form chips
2tbsp caster sugar
1 egg white
57 g icing sugar sieved
57 g Caster sugar
Method for Ripple meringues
Preheat the oven to fan 100C/ conventional 110C/gas 1⁄4. Line 2 baking sheets with Bake-O-Glide non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).
Draw small circles onto reverse side of paper to use as a guide when piping
Tip the egg white into a large clean mixing bowl (not plastic). Beat on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
Turn the speed up and start to add caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It’s important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don’t over-beat. When ready, the mixture should be thick and glossy.
Sift one third of the icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don’t over-mix. The mixture should now look smooth and billowy, almost like a snow drift.
Insert a skewer into some gel food colouring and then swirl this into the meringue mix to give a marble effect.
Put mix into a piping bag with a large plain nozzle and pipe onto circles
Bake for 1 1⁄2-1 3⁄4 hours in a fan oven, 1 1⁄4 hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour. Leave to cool in the oven once it is turned off
(The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve meringues with ice cream and sauce.
Method for ice cream
Add 1tbsp of the icing sugar to the blueberries,put on a low heat and warm through gently until the berries begin to soften
Allow the berries to cool put the egg whites into a bowl and whisk until thick,white and stiff and they stand in soft peaks.
Add half the icing sugar 1 tsp at a time until meringue is stiff
Next, using the same whisk. Whisk the egg yolks and the other half of the icing sugar,mixing until the mixture is thick and pale.( Add the vanilla essence at this stage if using)
Again using the same whisk, whip the cream until it resembles the consistency of the meringue.
Fold the yolk mixture into the cream then add the meringue mixture folding to incorporate all together.
Add the blueberry mixture and chocolate chips and fold through carefully so as not to lose the volume.
Pour into a container, seal and freeze.( over night)
To serve the ice cream will need to be removed from the freezer approximately 30 minutes before you want to serve it
To make the sauce
Put blueberries and sugar into a saucepan and simmer until berries have softened
Serve with the frozen ice cream
Ice Cream 2.
Toasted Coconut Ice Cream with warm Brandy and orange Mincemeat Sauce
Roasted Pinapple with a shot of Malibu (This recipe contains raw eggs so may not be suitable for pregnant women)
4 eggs separated
125g icing sugar, sieved
300 mls double cream,whipped
3 tbsp desiccated coconut, toasted until golden brown, then cooled.
For the Mincemeat Sauce
( I adapted this for the small amount of mincemeat I had left over from Christmas)
grated rind of 1 orange
3 tbsp brandy
Fresh pineapple pieces ( you can used pieces from a tin but make sure you drain them into a sieve, dry slightly on kitchen paper)
Squeeze of maple syrup
Juice from half orange
Shot of Malibu
Method for ice cream
Whisk the egg whites until they are quite stiff then add the sifted icing sugar a spoonful at a time, whisking all the time.
In a separate bowl whisk the egg yolks until smooth the fold into the whipped cream
Fold the cream and yolk mixture into the egg white mixture alternatively with the cooled coconut.
Put the mixture into a polythene container and freeze preferably overnight.
Take it out of freezer 20 minutes before you need to serve it.
To make sauce
Put all ingredients into a saucepan, warm through and serve with ice cream
Put Pinapple pieces into a small fry pan and squeeze over some maple syrup,brown slightly. Add orange juice and warm through
Serve with ice cream And shot of Malibu, if you wish
Ice Cream 3.
Brown Bread Ice Cream
75g wholewheat breadcrumbs
50g granulated sugar
425 mls double cream
75 g icing sugar sieved
Half teaspoon of vanilla essence ( optional )
Make breadcrumbs by putting bread into a food processor,then toast them under a hot grill until golden brown. Watch carefully so they do not burn.
Put sugar into a saucepan add 1 tbsp water and heat gently, stirring to dissolve the sugar. Then boil fast for two minutes.
Stir the toasted crumbs into the sugar syrup and stir until cool. The crumbs will become sugar encrusted. (This gives a nice crunchy texture to the soft frozen cream)
Whip the cream with the icing sugar to give a thick but not stiff mixture ( soft peak)
Add the breadcrumbs and gently mix to incorporate into the the cream.
Pour into a polythene container and freeze, preferably overnight.
To serve take out of the freezer as you start your meal and put into the fridge. Take out of fridge when you start your main course and leave at room temperature. It will be a nice consistency when you serve your dessert. I served this with the bluberry sauce but you can serve it with a sauce of your own choice.