Jul 212014
 

Safari

I love safari! Pete and I are fortunate to have been on several over the last two decades and have particular soft spots for the wildlife parks of Botswana, Kenya and South Africa, to name a few.

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There’s something utterly captivating about observing birds and animals in their natural habitats, up close and personal. Of course, there are the poster animals – sleek and powerful lions and leopards, lithe and speedy cheetahs, elegant-necked loping giraffes, portly hippos, grinning hyenas, wild dogs, buffalo, zebras, wildebeest – all of which are a delight to see.

But we find just as much joy in the smaller or lesser known wildlife – a family of silver-backed jackal pups playing in the dawn light under the watchful gaze of their parents, colourful lilac-breasted rollers or malachite kingfishers taking to the wing in a flash of colour, a fighting gaggle of vultures competing fiercely over the remnants of the latest unfortunate, a sniffling porcupine shuffling through the grass with quills-a-quivering, two bat-eared foxes cautiously poking their heads up from the entrance of their den, blinking bush-babies sitting high in a tree watching us watch them, a dung beetle laboriously rolling his ball of dung along the ground, the shimmer of sunlight against the iridescent plume of a glossy starling or ibis, the striking facial patterns and horns of the mighty oryx, the tight grip of a tiny reed frog clinging to a tall stem jutting out of the waters in the Okavango Delta… There is even excitement to be found in the footprints of animals long since departed, imprinted into the earth and now a challenge to our skills of identification – elephants and lions are much easier than the many ungulates!

Someone once declared that if you’d seen one wrinkly grey elephant’s arse you’d seen them all and he couldn’t see the point of going on more than one safari in one’s life. To say that I was flabbergasted is an understatement!

There are many ways to safari, from budget self-drive to remote luxury camps with private guides. We’ve done and loved both – each has its advantages and disadvantages.

Luxury safari camps are places of such beauty – gorgeous full height canvas tents with comfortable furniture, en-suite bathrooms and open air dining rooms where guests and guides come together for delicious meals. Of course, the focus is the wildlife viewing activities but we certainly enjoy the catering and accommodations in between!

Jungle Juice Memories

It was at one such safari camp that I was first offered Jungle Juice, a jolly name for a mixed fruit smoothie. Usually featuring a banana base with a range of additional fruits depending on what was available, this quickly became a favourite for me, especially as I’m not a wine or beer drinker. Indeed, when we later visited camps that didn’t offer anything similar, I was happy to describe Jungle Juice, and they would kindly rustle some up for me. (In the same way, I have introduced more African safari guides to shandy than I care to think about!)

Of course, as Jungle Juice is simply a mixed fruit no-dairy smoothie, it’s a drink many people make and enjoy.

Jungle Juice Sorbet

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Recently, I was sent an Optimum 9400 Blender by Australian brand Froothie. It’s a super powerful blender, with a very sharp blade which means that as well as making quick work of smoothies and sauces, it can also grind nuts and seeds and crush ice. The powerful motor even allows it to knead dough, and because the blade turns at 48,000 rpm it can generate enough heat to make piping hot soups as well. I’m yet to try these functions, and will report back as I do.

What I can tell you is that the motor and blade make quick work of chunks of frozen fruit and the advantage of blending them straight from frozen is that Jungle Juice becomes Jungle Juice Sorbet!

I make Jungle Juice Sorbet with nothing but fruit – no honey or sugar, no dairy, no oats – so it’s a very healthy alternative to dairy ice creams and sugar-laden sorbets.

For the first few moments, I thought the frozen chunks of banana, pineapple and mango I had thrown into the jug were simply too solid for the blade to handle but after a few tens of seconds more, the blade started to reduce the fruit to a thick cold paste. Pete used the tamper tool provided to push the chunks at the top down nearer the blades and a few minutes later, the sorbet was done.

Of course, you’ll want to eat the sorbet the moment it’s ready, so be prepared and have your bowls, spoons and eager diners ready and waiting.

As there is no added sugar or preservatives, this sorbet is best eaten fresh.

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Jungle Juice Sorbet

Serves 4-6

Ingredients
1-2 bananas, peeled, chopped and frozen
200-300 grams mixed fruits, peeled and chopped (if necessary) and frozen

Note: So that you can make smoothies and sorbets quickly whenever you feel like it, I recommend you keep chunks of frozen fruit ready to hand in your freezer. Banana is best frozen already peeled and chopped, likewise larger fruit such as pineapple and mango. Berries can simply be washed, hulled and frozen as they are. Make sure they’re fairly dry when you put them into the freezer, so the liquid doesn’t cause them to freeze into a solid block.

Method

  • Place your chosen fruit chunks straight from the freezer into your blender. (You’ll need a really robust blender to handle this. Alternatively, a high quality food processor will also work).
  • Blend until the fruit has been broken down into a thick, creamy puree. Pause once or twice to push solid chunks down closer to the blades if necessary.
  • Serve immediately.

This is my entry for July’s #BSFIC challenge – frozen treats inspired by Holiday Memories.

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Kavey Eats received a review Optimum 9400 from Froothie and the link(s) above are affiliate links.

 

With summer finally arriving in full force, June’s #BSFIC theme was fruit.

As always, you shared a wonderful variety of ideas, all of which I wish I could try! (Sorry for the delay in sharing the round up; I was away in Dubrovnik at the end of the month and straight back to work on my return).

Check out July’s challenge here.

Strawberry and rosewater ice cream

Inspired by a cheesecake he made a few years ago, Michael of Me My Food & I turned something ordinary into something special by creating a Strawberry and Rosewater Ice Cream. He’s added a little grenadine and vanilla for extra complexity of flavour, too.

Sudha

Sudha, who writes Spicy, Quirky and Serendipitous, is a great improviser and pulled together her Vegan Coconut Milk Ice Cream with Strawberries after checking out a few coconut milk recipes that could be made without an ice cream machine.

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Not only did Helen of Family, Friends, Food create a delicious ice cream but she made it into a sandwich too. Check out her Hazelnut Meringue 3 Berry Ice Cream Sandwich. I particularly love the pretty pink colour of her mixed berry ice cream.

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Elizabeth of Elizabeth’s Kitchen diary has created a fabulous splash of colour by making Home Made Fab Ice Lollies. Inspired by a recipe in Aimee Ryan’s Coconut Milk Ice Cream book, these look way better than the shop-bought version!

It’s obvious that Laura knows How To Cook Food. Just look at her Raspberry Cranachan Ice Cream, taking a classic Scottish dessert and making an ice cream version. What a clever idea!

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Janet, over at The Taste Space, used coconut to create her Chocolate Mint Chip Ice Cream, a refreshing cooler from the humid summer heat in Houston. Several long hours of stirring the freezing mixture every half an hour didn’t produce the texture Janet hoped for so she recommends using an ice cream machine for this recipe.

bsfic paech melba bombe 2

I’m always excited to see what Foodycat Alicia comes up with and was as impressed as usual with her beautiful Peach Melba Bombe. She used a version of MiMi’s cream cheese ice cream base, plus raspberries macerated in Chambord, peach puree and two freezer-proof bowls!

FrozenYoghurt

Julia, who writes Something Missing, has tantalised my taste buds with herTarte au Citron Frozen Yoghurt, in which she adds chopped up pieces of actual lemon tart to her yoghurt and lemon curds base. I really like the idea of chunks of pastry and curd providing texture.

Redcurrant Ice-cream

Choclette, the writer behind the wonderful Chocolate Log Blog, created a very pretty Redcurrant Ripple Ice Cream. She’s balanced the redcurrants with sweet white chocolate and a little vanilla. I keep meaning to do a ripple ice cream, and this gorgeous ice cream inspires me to go for it.

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For my own entry, I created a creamy Quick & Easy Yuzu Ice Cream using Korean Yuzu Tea and a no churn base. Although this uses just three ingredients, Korean Yuzu Tea, condensed milk and double cream, it’s one of the tastiest ice creams I’ve made.

Banana and Almond Ice Cream

Not only was he the first to enter the challenge (once again), Michael made a second #BSFIC entry with this delicious Banana & Almond Ice Cream inspired by cinema ice cream!

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It’s no secret that I adore mangoes so I was always going to be a fan of these Yoghurt Mango Ice Lollies by Lisa from United Cakedom. They look so refreshing!

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Sarah from Maison Cupcake has discovered the joys of blending frozen fruit in a blender for an instant frozen treat, such as this No Churn Diary Free Vegan Raspberry Ice Cream. I’ve just taken delivery of a super powerful blender myself and have been planning a few frozen fruit sorbets and ice creams for the rest of summer too!

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Nazima, who writes the Franglais Kitchen blog, has created a very pretty Blueberry, Vanilla and Mascarpone Ice Cream Terrine in which she layers rich vanilla mascarpone with a centre of crunchy fruit and almond milk sherbet.

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Kate, the Gluten Free Alchemist, has achieved the most glorious rich purple colour in her Cherry-Almond Coconut Milk Ice Cream. She’s adapted a recipe from Aimee Ryan’s book, Coconut Milk Ice Cream, and it looks beautiful!

IceCreamChallenge

Please get your thinking caps on for July’s #BSFIC challenge, which has a theme of Holiday Memories.

Jul 012014
 

June’s fruity #BSFIC round up will be a little late, as I’m currently away on holiday. As soon as I’m back, I’ll get the round up finished and posted.

In the mean time, I’m throwing this month’s Bloggers Scream For Ice Cream challenge wide open by asking you to create an ice cream inspired by a holiday memory.

Do you remember your first trip abroad and the unfamiliar thrill of each new ingredient or dish? Where did you go on your last holiday and what tastes have stuck in your mind? Or are you more of a home body, enjoying your leisure time nearer to home? Whether you think back to those long summer breaks from school as a child or what you did during your most break at home or away, it’s the flavour memories of your holiday that I’m most interested in.

Please don’t feel constrained to recreate a specific ice cream treat – the holiday memory theme is merely a trigger for your imagination.

Downed more than your fair share of Caipirinhas in Brazil, Kir Royales in France, Mojitos in Cuba, Negronis in Italy, Pisco Sours in Peru, Sangrias in Spain? Maybe the flavours would work for a grown up ice lolly or granita?

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Images of cocktails from Shutterstock

Intrigued by an exotic ingredient such as Chinese glutinous black rice, red bean paste or Sichuan peppercorns (check out this ice cream I made last year), Indian cardamom, cassia bark or jackfruit, Japanese miso, matcha or sakura (cherry blossoms), Lebanese carob molasses, Mexican chillies including ancho, guajillo and poblano, Northern European juniper berries, lingonberries, sea buckthorn or cloudberries, Persian sumac or saffron, Peruvian purple potatoes, Syrian verjuice, Thai galangal or West African melegueta pepper aka grains of paradise? How might you incorporate it into a frozen dessert?

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Images of ingredients from Shutterstock

Perhaps you still can’t stop thinking about an indulgent dessert that could translate well into a frozen version?

And of course, you are always welcome to recreate an actual ice cream, gelato, sorbet, granita, shaved ice, slushy or other icy treat that reminds you of a cherished holiday – there’s no obligation to create something exotic or unusual!

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Images of frozen treats from Shutterstock

How To Take Part In BSFIC

  • Create and blog a recipe that fits the challenge by the 28th of this month.
  • 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 month) with your first name or nickname (as you prefer), the link to your post and 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.

If you like, 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 the Kavey Eats Facebook page.

I’ll post a round up of all the entries at the end of the month.

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

Jun 232014
 

Yuzu makes a fabulous sorbet, one I am seldom able to resist if I see it on a menu.

But when I was given a jar of Korean Yuzu Tea to try by Sous Chef I decided to use it in a simple yuzu ice cream instead.

Yuzu is an Asian citrus that originated in China (though be aware that in China, yòuzi refers to pomelo) but it’s particularly popular in Korea and Japan. The tart flavour is reminiscent of mandarin, grapefruit and lime and has a delightfully floral note to it.

The Japanese make extensive use of the fruit – yuzu juice is an integral ingredient in ponzu, a classic dipping sauce; yuzu koshu is a fiery condiment made from yuzu zest, chilli and salt; and the citrus is also a popular flavouring for both sweet and savoury dishes. The aromatic oils in the skins are so fragrant that the Japanese have even invented the yuzu buro (yuzu bath) – whole or halved fruit floating in a steaming hot bath; this is on my list for my next Japan visit!

In Korea a hot drink known as yuzacha (yuzu tea) is a popular cold remedy. This is actually a marmalade-like preserve, made by cooking the fruit and rind of the fruit in sugar and honey – a generous spoonful of which is stirred into hot water to make the “tea”.

Indeed, I’d happily have Sous Chef’s Korean Yuzu Tea on toast or stirred into natural yoghurt for breakfast!

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To keep things quick and simple on a busy weekend, I used my go-to no-churn ice cream base – double cream and condensed milk – and stirred in lots of Korean Yuzu Tea once the base was whipped.

This turned out to be one of the most delicious ice creams I’ve made! Taste, texture and even the bursts of colour from the peel – everything was spot on. I don’t think the tub will last long!

Quick & Easy Yuzu Ice Cream

Ingredients
300 ml double cream
150 ml condensed milk
5-6 tablespoons Korean yuzacha 

Note: You can adapt this recipe to make many different flavours of ice cream – just substitute your favourite fruit jam, jelly or marmalade.

Method

  • Whisk the cream until it is thick but still a little floppy.

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  • Add the condensed milk and whisk again until it holds its shape.

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  • Gently stir in the yuzacha or your chosen fruit jam.

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  • Transfer into a freezer container and freeze overnight.

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This is my entry for the June #BSFIC challenge.

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 As I won’t be available to post the round up this weekend, I’m extending the deadline for entries to June 30th, emails to be received by 1st July.

Kavey Eats received a sample of Korean Yuzu Tea from souschef.co.uk.

Jun 012014
 

Summer is here and with it a bounty of delicious fruit. Not only is home-grown fruit fantastic at this time of year, imported tropical delights are also available. Although I’m still in mourning over the ban on import of fresh alphonso mangoes, I shall certainly make the most of the abundance all around me.

And so this month’s Bloggers Scream For Ice Cream challenge is to make a tasty ice cream, sorbet, granita, semi freddo, slushy or ice lolly featuring your favourite fruit!

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Images of fruit ice cream, sorbet and granita from Shutterstock

 How To Take Part In BSFIC

  • Create and blog a recipe that fits the challenge by the end of June.
  • 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 1st of July) with your first name or nickname (as you prefer), the link to your post and 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.

If you like, 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 the Kavey Eats Facebook page.

I’ll post a round up of all the entries at the end of the month.

IceCreamChallenge mini

For more ideas, check out my my Pinterest ice cream board and past BSFIC Entries board. You may also enjoy looking through the entries from the last Fruit-themed BSFIC.

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Images of fruit ice cream, sorbet and granita from Shutterstock

 

For May’s #BSFIC I set the challenge of making an ice cream (or any other frozen treat) inspired by a hot drink.

As always, those who took part showed great creativity and came up with these inventive and fun ideas on the theme.

Earl Grey Ice Cream

Michael, author of Me My Food & I, thought I was a mind reader when I announced the challenge theme just a day after he’d shared his recipe for Earl Grey Ice Cream. Of course, I was happy to bend the entry rules by a day, so he could include his creation as our first entry. Like me, he usually drinks his tea black, but enjoyed the addition of milk and cream in ice cream form.

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It’s no secret that I’m in love with Japanese food – two recent trips to Japan leave me longing for more. So it was a no brainer for me to use matcha in my own entry for BSFIC. Ever the lazy cook, I made a super Quick & Easy Matcha Ice Cream using ready made custard and it worked wonderfully well!

affogatoinsideout

For Gary aka Big Spud, the hot drinks ice cream theme got him thinking about affogato but rather than taking an easy option, he turned affogato on its head by creating his Inside Out Affogato consisting of coffee ice cream scattered with vanilla-flavoured Italian meringue. He reckons its one of the best ice creams he’s ever eaten, which is high praise indeed!

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Phil is, as always, In Search Of Heston, and what better way than to use Heston’s dry ice technique to make a Heston-Style Earl Grey Dry Ice Ice Cream? If you’ve ever wanted to know more about adapting the dry ice technique to try at home, do read Phil’s blog for more on his fire extinguisher method which works a treat.

Luchia of Luchia Cooks chose one of my favourite hot drinks as her inspiration – delicious hot chocolate. Her Chocolate & Marshmallow No Churn Ice Cream is a perfect example of the no churn technique many of us used when I ran a Condensed Milk BSFIC a couple of years ago. Her addition of chocolate liqueur makes this a grown up treat, and no doubt helps to keep it beautifully soft.

MaltedMilk

Appropriately, given the name of her blog is Something Missing, I had completely forgotten about hot malted drinks like Horlicks and Ovaltine until Julia posted her challenge entry. She made a Dairy Free Malted Milk Ice Cream using an almond milk base with cocoa powder and malt extract for flavour.

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FoodyCat Alicia is a regular contributor to BSFIC, enjoying the challenge of coming up with new ideas to fit each theme. But this time she’s outdone herself by creating not one but two different entries. Her first idea was a Mulled Wine Granita, featuring red wine, apple juice and mulling spices. She liked the result but when Paul dismissed it as tasting like cough syrup she decided to make a second recipe. That was a cream based Frozen Caffè Latte in individual glasses, made with both instant and Camp coffee and a slug of kirsch too.

coffee turkish delight granita

Hannah from Corner Cottage Bakery let her handbag decide what to make for this month’s BSFIC – yes you heard that right, her handbag! A delve into its depths revealed a sachet of instant coffee and a turkish delight bar and lo! her idea was born. She created a Coffee and Turkish Delight Granita that puts me in mind of the end of a wonderful meal in a Turkish restaurant – a lovely combination!

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Monica from Smarter Fitter made a Coffee Ice Cream using whole Ethiopian Yirgacheffe coffee beans, which she infused into sugar, milk and cream over heat. That resulted in a rich, complex flavour and an attractive pale ice cream, since the recipe doesn’t include brewed coffee.

 

My Pete (who writes Pete Drinks) muttered about making a Hot Toddy inspired ice cream featuring whisky and stem ginger in the no-churn base and lemon curd rippled through it before freezing. Sadly, he realised it was very similar to a Whisky Mac Ice Cream he made previously, and I couldn’t persuade him to go ahead and make it anyway, though I think it would have been utterly delicious!

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As always, thank you to everyone who entered.

If you’re reading, and you’re a blogger, do please join in with an upcoming challenge. June’s theme will be up very soon!

 

Long before my (relatively recent) obsession with Japan I developed a taste for matcha, the very finely powdered green tea that is at the heart of the Japanese tea ceremony.

There are a number of different types of green tea in Japan. Tea leaves for gyokuro are deliberately grown in shade (as opposed to those for sencha, which are grown in the full sun). This slows down growth and stimulates increased chlorophyll levels, resulting in darker leaves and higher levels of amino acids. L-Theanine in particular provides a rich umami flavour which is a key aspect of gyokuro. Once the leaves have been dried, they are either sold as gyokuro, or they are de-veined and de-stemmed before being stone ground very finely to create the vivid green powder known as matcha.

Matcha, the drink, is prepared by whisking matcha powder into hot (not boiling) water until smooth. This rich green tea is quite bitter, so it is often served with wagashi – traditional Japanese sweets.

These days, matcha is also very popular as a cooking ingredient in all kinds of sweet and savoury dishes such as mochi, dango, cakes and biscuits, noodles and even mixed with salt as a condiment.

One of the most popular recipes is ice cream, with the vivid green colour as much of an attraction as the grassy green tea taste.

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I’ve been meaning to make matcha ice cream for the longest time and realised it was a perfect fit for May’s Bloggers Scream For Challenge – the theme this month is Inspired By Hot Drinks.

Most recipes call for making an egg custard from scratch, whisking the matcha in with the other ingredients during the process. However, I decided to see if I could create a quick version of recipe using fresh ready made custard, available from my supermarket. I added a little extra sugar, as freezing tends to dull sweetness a little and I wanted lots of sweetness to balance the bitterness of the tea. I also added a little sake, to help keep the ice cream softer on freezing.

 

Quick & Easy Matcha (Green Tea) Ice Cream

Ingredients
500 ml good quality fresh vanilla custard
3 teaspoons matcha
3 teaspoons caster or granulated white sugar
1 teaspoon sake (or vodka)

Note: I used a good quality full-flavoured matcha but taste your custard once you’ve added the sugar and matcha, and add more to taste, if required.

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Method

  • Combine custard, matcha and sugar in a pan and heat gently on a low heat, whisking regularly.

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  • Once the sugar has dissolved and the matcha has properly mixed into the custard, remove from the heat and whisk in the sake.
  • Cool the mixture in an ice bowl or in the fridge.

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  • Transfer to an ice cream machine and churn, according to instructions for your machine. Mine took about 25 minutes.

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  • Once the ice cream is ready, either serve immediately or transfer to the freezer to solidify further. My machine makes slightly soft ice cream, so I like to freeze to achieve a firmer texture.

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This is my entry into BSFIC.

IceCreamChallenge

There’s still time to enter the challenge, so please check this post for more details.

Happy ice cream making!

 

Bloggers Scream For Ice Cream is a monthly blogger challenge inviting fellow bloggers to create an ice cream (or sorbet, froyo, ice lolly…) to a given theme. It’s open to all bloggers anywhere in the world and you are welcome to participate for just one challenge, a few or all of them!

The theme for May is flavours inspired by hot drinks – think tea, coffee, hot chocolate, bovril, maté, hot ribena, lemsip…

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All ideas are welcome – simple and straightforward to wild flights of fancy.

 

How To Take Part In BSFIC

  • Create and blog a recipe that fits the challenge by the 28th of May.
  • 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 May) with your first name or nickname (as you prefer), the link to your post and 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.

If you like, 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 the Kavey Eats Facebook page.

I’ll post a round up of all the entries at the end of the month.

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

If you have any questions at all, please get in touch!

 

Missing my monthly ice cream fix, I decided to resurrect Bloggers Scream For Ice Cream, kicking off with the last theme I set before the hiatus, Chasing The Ice Cream Van.

Here are the lovely recipes (and stories) we shared:

Karen ice cream soda

Karen, author of Lavender & Lovage, spent some of her childhood years in Hong Kong. In this post she remembers sneaking off, at the age of five, to the The Shatin Heights Hotel where she demanded an Ice Cream Soda. Kind staff obliged, while phoning her parents who had no idea where she was! She shares her low-calorie recipe for the Ice Cream Soda of her memories.

chloe

Chloe, who writes Gannet & Parrot, created a Blackcurrant Fruit Pastilles Sorbet inspired by the fruit lollies which were themselves based on the fruit gum sweets. The fresh fruit came from a friend’s allotment and she boosted the flavour (and the vitamin C) with some damson vodka for a grown up treat.

Foodycat gaytime (small)

Foodycat Alicia always comes up with such fun ideas and her entry certainly brought a smile to my face. She shares a marvellously retro TV advert for Gaytime ice cream before creating an ice cream with the flavours of Golden Gaytime – but instead of trying to form toffee ice cream around a vanilla ice cream core and coat the entire thing in chocolate and biscuit crumbs, she used the flavours as inspiration for an ice cream featuring vanilla custard, canned caramel and crushed chocolate-dipped honeycomb biscuits.

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I took a literal approach to the theme, deciding to recreate a Mr Whippy-based Screwball. Sourcing the gumball bubblegum wasn’t too difficult but creating the distinctive white soft-serve ice cream was more of a challenge. I found a gelatin-based recipe that involved whipping, freezing and blending and it worked pretty well. A lack of moulded plastic cones resulted in my upside down Screwball.

Monica snow cone

My American friend Monica of Smarter Fitter had the clever idea of making a grown up version of the Snow Cone. Her Snow Cone Margarita features tequila, lime juice and agave or flavoured syrup over shaved ice. Very refreshing!

Hannah Oyster

Hannah from Corner Cottage Bakery paints a (slightly disturbing) image of childhood Egyptian burials for her teddy bears and a creepy ice cream van that played a distorted version of Greensleeves. She goes on to share her recipe for Ice Cream Oysters. The oyster shells are made by shaping hot waffle cone pancakes over bowls and she has filled them with vanilla ice cream and toasted marshmallows.

rosana

Rosana, who writes Hot & Chilli, has fond memories of the ice cream van. She used to love coconut or lime popsicles but now she’s more interested in chocolate. For this month’s challenge she has recreated the Magnum – a vanilla ice cream core dunked in a thick dark chocolate shell. I think her version looks absolutely beautiful!

IceCreamChallenge mini

Thanks to Karen, Chloe, Monica, Hannah and Rosana for joining me in this challenge. I’ll post May’s theme in the next couple of days.

 

Whether you ordered Flake 99 in a cone or a bubble-gum toting Screwball in moulded plastic, at the heart of both was pale-as-snow, smooth-flowing, soft-serve Mr Whippy vanilla-flavoured ice cream.

There were actually two variations of Screwball that Pete and I remember – the ready-filled ones with raspberry ripple ice cream under a cardboard lid and the Mr Whippy one, but when I decided to recreate a Screwball for my entry into the resurrected Bloggers Scream For Ice Cream challenge, it had to be Mr Whippy. Well of course it did! I quickly realised that making ice cream van dispenser-style soft-serve ice cream at home is not as straightforward as it might seem. But I found an online recipe that seemed doable and, with Pete’s help, had a go.

To our surprise, the strange recipe worked!

In the absence of suitable plastic moulds (I considered finding and cannibalising a model dalek but decided that might be a bit expensive), I served my upside-down Screwball in a pretty glass instead.

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Screwball Featuring Homemade Mr Whippy Ice Cream

Serves 3-4

Ingredients
170 ml double cream
160 full fat milk
75 grams caster sugar
1 teaspoon vanilla extract
1 leaf of gelatin (and cold water to soak)
3-4 bubblegum balls

Note: I accidentally changed the ratios of cream to milk in the original recipe, when I realised I’d bought the wrong size tub of cream, but the recipe worked, so I’m sharing what I used, above.

Method

  • Soak the gelatin leaf in a bowl of cold water.
  • Combine double cream, milk and vanilla extract in a pan and bring to a simmer over a medium heat, stirring constantly and checking that the mixture doesn’t boil.
  • When the mixture reaches simmering point, retrieve the gelatin from the water, squeeze excess water out (and discard) and add to the saucepan.
  • Continue to cook until the mixture starts to thicken a little.
  • Once the mixture has thickened sufficiently to coat the back of a spoon, remove from the heat and pour into a bowl to cool.
  • Then refrigerate to chill for an hour.
  • After chilling, whisk for 5 minutes using an electric whisk at full power.
    (Moopy should drink whisky for five minutes, at this stage…)

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  • Decant into ice cube trays and place in the freezer to set solid.
    Note: it’s very difficult to remove the set ice cream from regular plastic trays. We found ice cube bags the easiest but silicone ice cube trays may also be OK.
  • Once the cubes have frozen solid, remove and place into a (powerful) blender or food processor and blitz until reduced to a frozen paste.

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  • Transfer into a piping bag and pipe into cones or serving dishes.

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  • Add a bubblegum ball to each serving.

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This is my entry into BSFIC.

IceCreamChallenge

There’s still time to enter the challenge, so please check this post for more details.

Happy ice cream making!

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