My ‘bloggers scream for ice cream’ monthly challenge event invites bloggers to create ice cream recipes to a theme. All entries are featured in a monthly round up post and themes are broad enough to allow plenty of room for creativity, to beginners and old hands alike. You don’t even need an ice cream machine to enter, so what are you waiting for?!

 

February came and went without me posting a theme for BSFIC so I’m diving straight into March with a call for Dairy Free recipes.

Whether you use a dairy-free substitute – such as almond, soy or coconut milk – or opt for a sorbet instead, it’s completely up to you.

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Images from Shutterstock stock library

Prize for Best Entry

To help us celebrate this month’s Dairy Free theme, Hotel Chocolat are awarding the best entry of the challenge a delicious treat made from their new dairy-free milk chocolate. Instead of using milk, they have developed a recipe using almond milk, a real treat for dairy-intolerant milk chocolate lovers everywhere.

The prize is one of their new Milk-Free Milk Scrambled Egg easter eggs and includes delivery within the UK.

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To ensure impartiality, I’ll be asking Hotel Chocolat to pick their favourite challenge entry.

Get your thinking caps on, make a dairy free ice cream and blog it for March BSFIC. All entries will automatically be entered into the judging but don’t let this make you feel pressured. We’re looking for fun and simple dairy free ice creams; your post doesn’t have to be polished professional or slick, just tasty and dairy free.

 

How To Take Part In BSFIC

  • Create and blog a suitable recipe in March 2015, published by 28th March.
  • In your post, mention and link to this Bloggers Scream For Ice Cream post.
  • Include the Bloggers Scream For Ice Cream badge (below).
  • Email me (by the 28th of the March) with your first name or nickname (as you prefer) and the link to your post.
  • Please include in your email an image for my roundup, sized to no larger than 600 pixels on the longest side.

You are welcome to submit your post to as many blogger challenge events as you like.

If the recipe is not your own, please be aware of copyright issues. Email me if you would like to discuss this.

I’ll post a round up showcasing and linking to all the entries and I’ll also share your posts via Pinterest, Stumble and Twitter. If you tweet about your post using the hashtag #BSFIC, I’ll retweet any I see. You are also welcome to share the links to your posts on my Kavey Eats Facebook page.

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For more ideas, check out my my Pinterest ice cream board and past BSFIC Entries board.

 

This month’s Bloggers Scream for Ice Cream was a joint challenge hosted by me and Choclette – BSFIC meets We Should Cocoa. We asked you to give us your chocolatey frozen treats and you obliged!

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Image via Big Spud, provided by Waitrose

First up is this rather impressive Chocolate Passionfruit Baked Alaska from Gary at Big Spud. Using passion fruit to cut through the rich flavour of chocolate makes perfect sense.

Elizabeth

Next, Elizabeth over at Law Student Cookbook combines a classic pairing in her Chocolate Hazelnut Ice Cream. She used roasted hazelnuts to provide both flavour and crunch.

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Hannah at Honey & Dough made this lovely Frozen Creme Fraiche Brownie Custard. I love the idea of big chunks of chewy chocolate brownie mixed into the ice cream base, and creme fraiche surely gives a gorgeous tang!

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Janice at Farmersgirl Kitchen took inspiration from ingredients she found in her freezer, to make this White Chocolate Eton Mess Ice Cream. Love the dainty tea cup!

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Fellow host Choclette made these delicious Chocolate Ice Pops – chocolate ice cream in a coat of melted chocolate. Using good quality chocolate makes all the difference in recipes like this.

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Jo of Jos Kitchen made triple sure to get chocolate into her recipe with these Triple Chocolate Ice Cream Sandwiches. To a Jamie Oliver chocolate ice cream recipe, she added chocolate chips, and sandwiched the resulting ice cream between chocolate digestive biscuits.

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I’d never even heard of cake batter ice cream till I read Julia’s post on Something Missing but apparently it’s a thing in San Francisco. Julia used vanilla cake mix along with chocolate chips and folded the mixture into an Italian meringue to create her No Churn Birthday Cake Ice Cream.

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Johanna at the Green Gourmet Giraffe Blog made an amazing sounding Violet Crumble Ice Cream as part of her Australia Day celebrations – the ice cream includes broken up pieces of Violet Crumble, an Aussie chocolate-covered honeycomb bar stirred into a no churn condensed milk and cream base.

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My own entry tastes way better than the photograph might look – it’s an incredibly Rich, Dark & Dense Chocolate Ice Cream. I adapted a recipe I’d made previously on the stove to do the whole thing in my power blender, which worked really well. This mixture would make absolutely killer chocolate ice lollies aka fudgesicles.

Thank you everyone for joining us for our WeShouldBSFIC Mashup!

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I’ll post a theme for January’s BSFIC soon.

 

We’re welcoming in the new year with a joint blogger challenge between Kavey Eats Bloggers Scream For Ice Cream and Chocolate Log Blog’s We Should Cocoa: #WeShouldBSFIC!

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Images from Shutterstock

The theme is easy. Your recipe needs to be frozen (ice cream, sorbet, gelato, semi-freddo, ice lolly…) and it needs to include chocolate (white, milk or dark, as you like). That’s it! The rest is up to you! You could create a simple chocolate ice lolly or sorbet, mint choc chip ice cream or vanilla stracciatella, a pile of chocolate cookie ice cream sandwiches or a grand black forest ice cream gateau or baked alaska! Whatever your taste, time and fancy dictates!

 

How To Take Part In BSFIC

You are welcome to submit your post to as many blogger challenge events as you like.

If the recipe is not your own, please be aware of copyright issues. Email me if you would like to discuss this.

Both Choclette and I will post a round up showcasing and linking to all the entries and share posts via Pinterest, Stumble and Twitter.

If you tweet about your post using the hashtag #WeShouldBSFIC and/or #BSFIC I’ll retweet any I see. You are also welcome to share your posts on my Kavey Eats Facebook page.

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For more ideas, check out my my Pinterest ice cream board and past BSFIC Entries board.

 

In retrospect, the Showstoppers theme for Bloggers Scream For Ice Cream was perhaps a little intimidating. The implied requirement for fiddliness, extra effort and fancy presentation didn’t sit well with the demands on our time that are an inevitable part of the season of merriment (aka hustle and bustle). Still, the entries from those who joined in are beautiful, delicious and inspiring. And they don’t all need enormous time, effort or skill!

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I love the contradiction inherent Vanesther of Banger & Mash’ decision to make this incredible Swiss Roll Ice Cream Cake; while she was diligently performing her morning exercises as part of her get-healthy-lose-weight kick, she was also watching cookery programmes on the telly at the same time, which tempted her to make something sweet. Inspired by a Lorraine Pascale recipe, the beauty of this rather fancy-looking dome of tastiness is that it makes use of ready-made Swiss role, a little rum, brandy or apple juice and ready-made ice cream of your choice. Doesn’t it look fantastic?!

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My own effort – Lemongrass & Coconut Ice Cream with Dried Chilli Pineapple Flowers – was partly inspired by a dessert we enjoyed at a Japanese restaurant and partly by Pinterest images of dried pineapple flowers. In the end, the extremely simplified dish I made wasn’t quite the extravagant showstopper I originally envisaged, but I was chuffed to bits with how both elements turned out and added a little indoors sparkler for extra bling. I trialled a few different recipes for the ice cream and have shared a vegan version and a non-vegan no-churn version.

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Like me, Jo from Jo’s Kitchen is a fan of making delicious treats quickly and easily, and also of incorporating leftovers. Here she puts some leftover mincemeat to great use by mixing it into vanilla ice cream and making Mini Mincemeat Ice Cream Bombes. Jo points you at the recipe she uses to make vanilla ice cream, but also advises that you can use good quality shop bought. I imagine the mince meat would also work well mixed into shop-bought vanilla custard and churned from scratch. These are formed in individual moulds, so you could play around with the shape of your mould for extra impact.

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Helen has become the queen of styling, creating really evocative images, particularly her seasonal ones, such as this beautiful Christmas Pudding Ice Cream Bombe. Helen’s inspiration was the thought of what she might serve for Christmas celebrated in warmer climes, though with modern central heating, I think it would go down a treat here too, especially after a traditional and rather heavy Christmas roast! For this bombe she uses a classic no-churn recipe and adds orange zest, brandy and mince meat for flavour and texture.

Monica

Monica from Smarter Fitter has pulled together four beautiful elements to create her showstopper Bourbon and Spiced Pecan Ice Cream – spiced pecans, which she’s since made again to serve on their own, vanilla ice cream, bourbon and home made waffle cones. Having made a bourbon ice cream myself earlier this year (mine with burnt apple rather than spiced pecan) I can say with confidence that bourbon in ice cream is heavenly. Am salivating for this spiced pecan version!

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A new #BSFIC theme for January will go up on the 1st!

 

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For my birthday, Pete and I enjoyed a wonderful lunch at Kurobuta – Scott Hallsworth’s modern Japanese restaurant. Most of the dishes blew me away (especially the Mushrooms with Gorgonzola, Miso and Pinenuts which I simply can’t stop thinking about).

The dessert in particular inspired me to play with some of the same flavours for a showstopper of my own. Designed by Filip Gemzell (Kurobuta’s executive pastry chef) and brand new on the menu the week of our visit, the spiced kombu compressed pineapple, coconut & lemongrass sorbet, caramel, lemon sponge, crumble was a beautifully balanced dish with lots of flavours and textures to enjoy. Gemzell kindly provided me with some extra information about the pineapple, which he compresses (under vacuum) with kombu, green chilli, red pepper, lemongrass, Szechuan pepper, vanilla, salt and sugar. He left me in the dark about his coconut and lemongrass sorbet but the light, refreshing combination was one I just couldn’t forget.

I decided against compressing the pineapple, and drastically reduced the flavouring ingredients to just one – powdered red chilli. But what to do with the pineapple if I was not going to compress it?

This time, inspiration came from Pinterest where I first found beautiful images of dried pineapple flowers, but no instructions, prompting a search that lead me to several blog recipes, most citing Martha Stewart for the original idea.

Gemzell calls his frozen element a sorbet, presumably because coconut is a fruit and there’s no dairy in the recipe. But as the rich, creamy coconut milk gives a texture more like ice cream than my mental image of a sorbet, I’m calling mine an ice cream. I tried several different recipes for the ice cream, of which I’m sharing two below.

The first recipe is suitable for vegans and uses corn flour to thicken coconut milk to make a custard-like base. You can either infuse fresh lemongrass during the heating process or add ground dried lemongrass or lemongrass extract.

The second recipe is an adaptation of my usual quick and easy no churn ice cream but the use of condensed milk means it’s not suitable for vegans.

Earlier this year, I was sent some samples of a new product by Rhythm Health – fresh coconut milk from the Philippines, no additives, first-press only and suitable for gluten-free, dairy free, vegetarian and vegan diets. I admit I was dubious about how much difference I’d notice but both Pete and I were blown away at the how good the flavour was was when we used the first pouch in an Indian curry and a second in a Thai Massaman. The only downside is that, unlike the canned coconut milk I bought previously, this fresh product has a fairly short shelf life (and I was told that it’s not suitable for freezing). Luckily, I live a couple of minutes walk from a health food shop that now stocks this product, which is where I purchased the pouches I used for this recipe.

Rhythm Health full fat coconut milk is really really thick, especially when at fridge temperature. If you want to try this recipe with canned coconut milk firstly, do make sure you buy the regular rather than reduced fat type. Then I suggest you leave the can to sit in a cupboard for several weeks so that the contents separate, as canned coconut milk is wont to do. Open the can carefully and drain away the thin liquid – use it in a curry or smoothie – retaining only the thickest milk for this recipe.

I originally intended to plate with some gently toasted and crumbled coconut macaroon biscuits and a little fresh pineapple and chilli compote, but time ran away from me. Certainly I think those with better styling skills and patience could create a far prettier presentation than I achieved here!

Of course, the dried pineapple flowers can be used to decorate all kinds of desserts; I’ve seen them used to great effect piled into an edible bouquet atop a large cake.

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How to Make Dried Chilli Pineapple Flowers

Ingredients
1 fresh, ripe pineapple
1-2 teaspoons red chilli powder

Note: Of course, you can omit the chilli if you prefer.

Method

  • Top and tail your pineapple, then stand it upright and cut away the rest of the peel, taking care not to cut away too much of the fruit itself.
  • Remove the ‘eyes’; some people prefer to cut them out individually but we find it easier to cut away v-shaped slivers in spiralling lines around the fruit.

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  • Slice the pineapple thinly, about 2-3 mm in thickness is ideal. (Note: if your pineapple isn’t fully ripe, it will be difficult to cut through the core, so do choose a properly ripe one for this recipe)
  • Lay pineapple slices onto a baking tray lined with a silicone baking mat or a sheet of baking parchment. Sprinkle a little chilli powder over each slice – I concentrated mine in the centre.
  • Bake in a low oven (100C / 215 F) for approximately an hour, turning over after half an hour. Check regularly, as the exact time will depend on the juiciness of your fruit and the exact thickness of the slices; yours may be dried more quickly, or need significantly longer than an hour.

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  • When the slices are fairly dried out (but not so dry that they are brittle), transfer them gently into a muffin tray to create a pleasing cupped shape, turn off the oven and leave the muffin tray in the closed oven as it cools.
  • Once dried, the flowers can be stored in an airtight container for up to a week, but the texture will gradually change from crisp to chewy, the longer they are kept.

Dairy-Free Lemongrass & Coconut Ice Cream Recipe (Vegan)

Ingredients
200 ml extra thick full fat coconut milk
50 grams sugar
1 tablespoon corn flour
small pinch sea salt
2-3 stalks of slightly crushed fresh lemongrass to infuse or 2 teaspoons ground dried lemongrass or 1 teaspoon lemongrass extract

Note: Infusing with fresh lemongrass imparts a more subtle lemongrass flavour. Adding dried or extract as an ingredient gives more of a kick.

Method

  • In a small bowl, very gently heat 1-2 tablespoons of coconut milk in a microwave for 10-20 seconds, then mix in the cornflour to make a smooth paste. Set aside.
  • In a pan, heat the remainder of the coconut milk with the sugar on a gentle heat until the sugar has dissolved. Add the cornflour and coconut milk paste to the pan, along with the lemongrass.
  • Continue to cook on a gentle heat, stirring regularly, until the mixture thickens.
  • Remove from the heat. If using fresh lemongrass, remove now, squeezing out any milk from the stalks.
  • Leave the mixture to cool, then transfer into a storage container and refridgerate until cold.
  • Churn, according to the instructions on your ice cream machine. Transfer into a suitable container and freeze until needed.

No Churn Lemongrass & Coconut Ice Cream Recipe

Ingredients
200 ml extra thick full fat coconut milk
120 ml / 150 grams condensed milk
small pinch sea salt
2 teaspoons ground dried lemongrass or 1 teaspoon lemongrass extract

Method

  • Using an stand mixer or electric whisk, whisk the coconut milk briefly to loosen and aerate, then add the condensed milk, salt and lemongrass, and whisk again to combine thoroughly.
  • Transfer into a suitable container and freeze until solid.

 

Although it’s not quite as grand as I’d originally planned, I made this for the Blogger Scream For Ice Cream Showstoppers challenge. A few tweaks to the presentation, and I reckon it could certainly make an impressive dessert!

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Kavey Eats received samples of Rhythm Health coconut milk earlier in the year. I have since purchased the product again from local stores.

 

I have a personal definition of the four seasons which is somewhat at odds with the official one, which assigns three months of the year to each season. In my 2-4-2-4 view, Spring covers the months of March and April, Summer stretches across May, June, July and August, Autumn is the months of September and October and Winter is with us from November right through to the end of February.

So as far as I’m concerned, we’re in Winter now.

Here in the UK, that means cold days and long dark nights but also crackling fires, a warm blanket, comforting food. Ice cream might not be the obvious sweet treat at this time of year but as long as the heating’s on and I’m feeling cosy in a lovely warm house, I am happy to enjoy ice cream all year round.

And don’t forget that the season to be merry is upon us, which gives us an extra excuse to indulge!

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Images of ice cream cakes, sundaes, baked alaskas and semifreddos from
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For this month’s Bloggers Scream For Ice Cream, I’m calling for Ice Cream Showstoppers – think ice cream cakes, baked alaska, ice cream sundaes, ice cream sandwiches, semifreddo terrines or any other extravaganza of ice cream or sorbet.

And you’re welcome to use shop-bought ice cream for this challenge, by the way. I’m always a supporter of maximum effect for minimum effort!

How To Take Part In BSFIC

  • Create and blog a suitable recipe any time in November or December. The deadline is December 28th.
  • In your post, mention and link to this Bloggers Scream For Ice Cream post.
  • Include the Bloggers Scream For Ice Cream badge (below).
  • Email me (by the 28th of the December) with your first name or nickname (as you prefer) and the link to your post.
  • Please include in your email an image for my roundup, sized to no larger than 600 pixels on the longest side.

You are welcome to submit your post to as many blogger challenge events as you like.

If the recipe is not your own, please be aware of copyright issues. Email me if you would like to discuss this.

I’ll post a round up showcasing and linking to all the entries and I’ll also share your posts via Pinterest, Stumble and Twitter. If you tweet about your post using the hashtag #BSFIC I’ll retweet any I see. You are also welcome to share the links to your posts on my Kavey Eats Facebook page.

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For more ideas, check out my my Pinterest ice cream board and past BSFIC Entries board.

 

The latest Bloggers Scream For Ice Cream challenge was open for two months and had a wide open theme of Anything Goes.

It’s my pleasure to welcome regulars and newcomers alike to #BSFIC. It’s nice to see bloggers from outside the UK join in too. Here’s the round up of everyone’s tempting creations:

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Corina from Searching for Spice made a delicious Vanilla Ice Cream and Affogato, inspired not only by her love of vanilla ice cream but waking up one morning and discovering that her husband had used the very last of the milk for his cereal and realising that a scoop of vanilla ice cream would be the perfect alternative for her morning coffee! In her post, she shares a recipe for a classic custard-based vanilla ice cream.

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I love the pretty pastel of this Strawberry Vanilla Bean Coconut Ice from Elizabeth’s Kitchen Diary. Although her ice cream machine died last year, Elizabeth has the same power blender I do (see my post here for more about the Optimum 9400 Blender). Eschewing the high-fat, high-sugar recipes she found online, Elizabeth developed a healthy alternative using coconut milk, vanilla, frozen strawberries and maple syrup. It was so good her family and friends deemed it the best ice cream she’s ever made!

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Manion is definitely a blogger after my own heart – I love bourbon and I love brown sugar! In Manion’s case, this combination is also the name of her blog! Her Bourbon and Brown Sugar Ice Cream is a non-churn recipe, which is a technique I use regularly too. Win win! When you visit her blog, check out her recent recipe for ginger cookies – I reckon an ice cream sandwich of this ice cream between those cookies could be a match made in heaven!

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Two bourbons in a row? Don’t mind if I do! The idea for my Burnt Apple & Bourbon Ice Cream came directly from a recipe I spotted on my beloved Pinterest but I developed my own version with a different ice cream base and pushing the apple roasting farther for an edge of bitterness against the sweetness of the custard. Not only is it delicious, the spiced fruit gives it an unexpectedly Christmassy flavour profile.

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Kate, the Gluten free alchemist, used the last of her home grown rhubarb to make this Rhubarb, Blueberry & Honey No Churn recipe, and preserve the summer for just a little longer. There’s also a little pomegranate syrup in the mix too, which must surely give a wonderful depth of flavour. It may be dark outside but this pretty pink ice cream is the perfect antidote!

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For our latest #BSFIC, Julia over at Something Missing has created a Ginger and Blackberry Swirl Ice Cream which replaces cream with a little milk powder to create a rich texture and volume without the fat of cream. A handy trick to balance the increased calorie intake that is almost inevitable at this time of year.

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Laura lives up to her blog name, how to cook good good, by translating a classic combination into ice cream. Her Figs and Honey Ice Cream was inspired by the Mascarpone figue she and her husband so enjoyed in South West France this year.

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Monica lives the perfect balance between healthy eating (check out the rest of her blog for recipes and inspiration) and occasional hedonism. I’d place this fabulous No-Churn Zabaglione Ice Cream firmly in the hedonistic camp – it’s simplified tiramisu in a frozen format! The best thing is that it’s far quicker and easier to make than homemade tiramisu, so no excuses not to make it!

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I’ll be posting the next #BSFIC event soon. In the meantime, enjoy the recipes above and thanks to all the participants.

 

This ice cream is very much inspired by a recipe from The Bojon Gourmet, a blog I discovered via Pinterest. It caught my eye when I was looking for ideas on new ways to put some of our enormous apple harvest to good use. I replaced Alanna’s cream base with a rich and very sweet custard base and roasted my apples until the sugars not only caramelised, but the edges caught and blackened to add texture and a touch of bitterness. I didn’t include a crumble as it tends not to stay crisp for long and our ice creams usually last at least a few weeks in the freezer. That said, this one’s disappearing fast!

Serendipity struck when making the custard ice cream base: I decided to use up 75 grams of sugar mix leftover from a recent apple pie making session. The leftover sugar had a little cinnamon and plain flour mixed into it (for thickening the pie filling) and I topped it up with an additional 25 grams of plain sugar. I blended and cooked my custard using my wonderful Froothie Optimum 9400 power blender, and found that the inclusion of the flour resulted in a beautifully smooth and thick custard.

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Burnt Apple & Bourbon Ice Cream

Ingredients
For the roasted apple

2 medium apples, peeled, cored and diced
2 tablespoons bourbon whiskey
100 grams light brown sugar (I use Billington’s sugars)
0.5 teaspoon cinnamon
0.5 teaspoon freshly grated nutmeg
Pinch of allspice
For the ice cream base
250 ml double cream
150 ml full fat milk
100 grams sugar
1 pinch salt
3 large egg yolks
0.5 teaspoon cinnamon
Optional: 1 tablespoon plain white flour
To make the ice cream
Custard
2 tablespoons bourbon
Roasted apple mixture

Method

For the roasted apple:

  • Preheat the oven to 200 °C.
  • Toss all the ingredients together to combine and transfer to a small roasting dish. Roast for about 45 minutes, checking on progress once or twice during the cooking time. If the apples are not yet caramelised, with a little charring on some edges, roast for longer until they’re ready.
  • Remove from the oven and set aside to cool. These can be made the day before churning the ice cream and stored in the fridge until needed.

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For the ice cream base:

  • I combined all the ingredients and used my power blender to both mix and cook the custard for several minutes. The speed of the powerful blades generates enough heat to cook the custard while continuing to mix it so that nothing catches. No burnt bits, no lumps and very quick.
  • Alternatively, you can make your custard the traditional way by gently heating cream, milk and half the sugar in a pan until it reaches boiling, then removing from the heat. Meanwhile beat the remaining sugar and egg yolks together in a large bowl. Slowly pour the hot cream and milk over the eggs, whisking continuously, and then pour the combined mixture back into the pan and cook until it thickens. Make sure you stir continuously so that the custard doesn’t catch and burn.
  • Once cooked, set aside to cool. The custard can be made the day before churning the ice cream and stored in the fridge until needed.

To make the ice cream:

  • Add two tablespoons of bourbon to the custard base and mix well.
  • Add the roasted apple mixture. Alanna puréed some of hers and adds the rest whole, but I decided to leave all of it whole. I added only three quarters of the mixture as I thought it would be too much but in retrospect I could certainly have all of it.
  • Churn in an ice cream machine until ready.

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With the fruit, bourbon and spices this ice cream is very reminiscent of mince pies and Christmas pudding.

The Smart Scoop: Sage by Heston Blumenthal

For the last couple of years I’ve been using a Gaggia ice cream machine. I’ve been happy enough with the results, but have sometimes wished it would churn the ice cream till it was just a little more solid. I have worked around this by transferring the finished ice cream to a freezer container and popping into the freezer to solidify further.

When I heard that the Sage by Heston Blumenthal range of appliances included an ice cream machine, called the Smart Scoop, I was intrigued by some of the extra features it offers over my Gaggia. It’s also a good looking machine with its handsome brushed stainless steel surface.

Instead of just having a timer function that switches off when the time is up, the Smart Scoop offers a range of settings from sorbet through frozen yogurt and gelato to ice cream. Once you’ve chosen the texture you’re aiming for the ice cream maker starts freezing and churning. It automatically senses how hard the mixture is so it can alert you when it’s ready. Alterrnatively, you can use manual mode to freeze and churn for a set time according to your own recipes.

There’s an alarm to alert me when the ice cream is ready. I can adjust the volume (or set it to mute) and I can choose between a regular beeper and an ice cream van-style musical tune.

The Smart Scoop also has a function to keep the finished ice cream (or sorbet) at your chosen consistency for up to three hours so I don’t need to come running the moment the alarm goes off.

With our Gaggia, I always have to stay close, especially as the machine comes to the end of it’s timer run. Sometimes the ice cream isn’t finished and I have to turn the dial again to give it more time. Sometimes the motor starts to strain as the ice cream becomes too solid for the machine to churn any further and the paddle stops rotating; then it’s a case of having to switch the machine off quickly and transfer the ice cream into another container to pop into the freezer. The Smart Scoop solves both of these problems.

Niggles?

I wish the Smart Scoop ice cream bowl was dishwasher safe; this seems to me to be an oversight for the modern kitchen.

And of course, like most ice cream machines with integrated freezing unit, it’s large and very heavy. This, of course, is the same for all the models that I’ve come across.

Overall?

I’m really happy with it and shall be sharing many more sorbet, froyo and ice cream recipes to come.

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Other ideas to make the most of apple season:

And if you’re interested in the history of apples, read my post about a Visit to the National Fruit Collections at Brogdale.

This ice cream is my entry into the September / October #BSFIC challenge, Anything Goes.

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I was dreadfully late in publishing the round up of entries into August’s Bloggers Scream For Ice Cream, which was a joint challenge with Belleau Kitchen’s Random Recipes. Since it seems a bit unfair to expect anyone to participate in a September challenge in the half month remaining, I’m merging with next month.

What’s more, I’m throwing it wide open to say that any kind of frozen treat – ice cream, gelato, granita, lollies, semi-freddo, slushie, sorbet – goes!

Ice cream desserts are welcome too so if you fancy trying your hand at baked alaska, ice cream pie or an ice cream sandwich, this BSFIC is for you!

No restriction on style, ingredients or theme; whatever you want to make, if it’s a frozen treat, do please share it with BSFIC.

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Images of frozen treats from
Shutterstock

Posts published any time in September or October are welcome, but if they’re already up, please edit them to add the link and badge and send me the entry email.

How To Take Part In BSFIC

  • Create and blog a suitable recipe any time in September or October. The deadline is October 28th.
  • In your post, mention and link to this Bloggers Scream For Ice Cream post.
  • Include the Bloggers Scream For Ice Cream badge (below).
  • Email me (by the 28th of the October) with your first name or nickname (as you prefer) and the link to your post.
  • Please include in your email an image for my roundup, sized to no larger than 500 pixels on the longest side.

You are welcome to submit your post to as many blogger challenge events as you like.

If the recipe is not your own, please be aware of copyright issues. Email me if you would like to discuss this.

I’ll post a round up of all the entries at the end of the month and I’ll also share your posts via Pinterest, Stumble and Twitter. If you tweet about your post using the hashtag #BSFIC. I’ll retweet any I see. You are also welcome to share the links to your posts on my Kavey Eats Facebook page.

IceCreamChallenge

For more ideas, check out my my Pinterest ice cream board and past BSFIC Entries board.

 

For August’s Bloggers Scream For Ice Cream, I joined forces with my blog sibling Dom at Belleau Kitchen for a BSFIC-Random Recipes Mashup. Instead of an ingredient or style theme, the challenge was to pick your recipe randomly and make whatever you picked. Not only was August a tricky month when it came to encouraging people to make frozen treats – the beautiful summer we’d been enjoying for the last few months fizzled out into a damp squib and it seems like half the country took their annual holidays too – I went away to Iceland for two weeks and wasn’t home to pull together my round up at the end of the month.

Of course, Dom has already shared the entries on his blog, but today it’s (finally) my turn! Apologies for the delay.

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Here are all the entries, in date order!

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I was quick off the mark this month, picking this White Chocolate Vanilla Ice Cream from Divine Heavenly Chocolate Recipes with a Heart, which I served with powdered raspberry to add colour and flavour.

strawberry-ice-cream

Next, Elizabeth made a fresh and delicious Strawberry Ice Cream from Ben & Jerry’s Homemade Ice Cream & Dessert Book.

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Dom picked randomly from a book called Desert Island Dishes and made a tasty Salted Caramel Custard Ice Cream.

ginslush

Jane was worried about what to make since finding out she’s diabetic, but was relieved when her random pick turned out to be a G&T Granita which she adapted to make a Gin Slush Puppy.

Chocolate ice cream mousse (500x416)

Corina’s recipe came from Michel Roux’ Eggs but as it was far too dense to churn, it didn’t quite work out as planned and she called the result a Chocolate Ice Cream Mousse.

bsfic apricot ice small

Alicia used the Eat Your Books membership she recently won from Kavey Eats to pick this Glace à l’abricot from Elizabeth David’s French Provincial Cooking.

kate

Kate’s decided to choose her recipe from the set she has bookmarked from other food blogs, and picked No Churn Rhubarb Ice Cream from The Baking Beauties

hannah

Having settled into her new blog home, Hannah made Orange Souffle Glaces from the same Divine chocolate cookery book I used for my entry.

Chocolate Parfait

Choclette also used Eat Your Books to select this Chocolate Lavender Parfait from Green & Black’s Ultimate Chocolate Recipes: The New Collection.

Hot Chocolate Fudge Sundae

Karen turned to Delia Smith’s Summer Collection for this Hot Chocolate Fudge Sundae recipe, which she adapted to use milk chocolate instead of dark.

 

Thanks to everyone for joining in. I’ll post a new BSFIC challenge soon. In the meantime, head over to Dom’s for the next Random Recipes!

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