For July’s #BSFIC I asked you to take inspiration from holiday memories.

Here are the delicious ideas you came up with:

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Jo at Comfort Bites took inspiration for her grown up Coffee and Cinnamon Ice Cream from a holiday in Argentina.

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Kate, blogger behind What Kate Baked, considered lots of ideas before settling on this USA-inspired Chocolate Chip Cookie Dough No Churn Ice Cream.

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Sarah at The School of Balance created a Monkey Nut Dairy Free Vegan Ice Cream after a visit to the New York ice cream shop formerly known as Lula’s Sweet Apothecary.

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Stephen at All Things Speculaas has shared his wife Debbie’s Speculaas Ice Cream, based on the flavours of a biscuit traditionally enjoyed during the Christmas holidays.

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Corina at Searching For Spice remembered childhood holidays to Spain when creating her wonderfully vibrant Blackcurrant Frozen Yoghurt.

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Kate, the Gluten Free Alchemist, created these rather impressive Raspberry Ripple-White Chocolate Coconut Milk Ice-Cream Bars & Bites, thinking back to childhood summer holidays.

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My own entry was a Jungle Juice Sorbet inspired by a Jungle Juice Smoothie I encountered on safari holidays in Southern Africa.

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Amy, who writes Cooking, Cakes & Children, has made this beautiful Chocolate Caramel Ice Cream Roll in homage to memories of eating Arctic roll in the back garden during the summer holidays.

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Cheeky Dom at Belleau Kitchen didn’t make the Buffalo Milk Ice Cream he shared in his post about a very recent trip to Italy but he did enjoy it!

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Hannah, who’s just saying goodbye to the Corner Cottage Baker, harked back to childhood holidays with her grown up Boozy Ice Cream Floats.

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Shaheen, who writes A Seasonal Veg Table, made this bright Raw Vegan Raspberry Ice-Cream with vibrant Scottish raspberries.

Choclette, author of Chocolate Log Blog, remembered childhood visits to Switzerland when she made this Chocolate Sundae Royale.

 

A great round up, I hope you’ll agree.

August’s #BSFIC is joining forces with the Belleau Kitchen Random Recipes challenge – check it out and do join in!

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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 an Optimum 9400 blender from Froothie. Kavey Eats is a member of the Froothie brand ambassador programme, but under no obligation to share positive reviews. All opinions published on Kavey Eats are 100% honest feedback.

Special Offer: For an additional 2 years warranty free of charge on any Optimum appliance purchased, follow this link, choose your Optimum product and enter coupon code “Special Ambassador Offer” on checkout.

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 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.

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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

 

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!

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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.

 

When I set the latest Bloggers Scream For Ice Cream as herbs, I knew already that I wanted to do a lemon and limoncello sorbet with a herb.

I was recently sent a copy of The Flavour Thesaurus, in which I looked up herbs that might be a good match for lemon. The book was alright… To be honest, I already thought of the obvious pairings before I read it – lemon and thyme, lemon and lavender, lemon and mint, lemon and rosemary. Perhaps it’ll prove more useful when I’m trying to find matches for more unusual ingredients.

I fancied something with an element of savoury to it, so went for Lemon, Limoncello & Thyme.

All the lemon sorbet recipes I could find online are essentially a variation of the same technique (juice the lemons, make a sugar syrup, mix together and freeze) but with wildly differing ratios of each ingredient. So I made up my own recipe according to what felt and tasted right.

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The basic recipe is a doddle so I’ll likely make it again to see how I like the other flavour pairings.

I like the idea of lime, mint and rum Mojito sorbet. And lemon and lavender could be lovely on a hot summer afternoon.

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Lemon, Limoncello & Thyme Sorbet

Ingredients
250 ml freshly squeezed lemon juice, strained
150 grams sugar
200 ml water
2-3 sprigs of fresh thyme. plus extra for garnish
50 ml limoncello liqueur

Note: I haven’t specified an exact number of lemons, since the amount of juice you’ll get from each will vary. My 6 small lemons gave me 250 ml of juice.

Method

  • Juice your lemons, reserving the discarded skins. (Tip: I find rolling the lemons firmly on a hard surface before cutting makes it easier to release the juice.)

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  • Gently heat the sugar, water and thyme together until the sugar is fully dissolved.

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  • Add the limoncello to the lemon juice.
  • Add your flavoured sugar syrup to the lemon juice in batches, and taste for sweetness as you go. If you’ve added all the syrup and your mixture is still too sharp, make up some more syrup using the same 3:4 ratio of sugar to water. (It’s hard to judge since some lemons are sweeter and some are much sharper).

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  • If you are happy with the thyme flavour, remove the sprigs of thyme now. Otherwise, leave them in the mix and refrigerate to cool. (If it’s going to be quite some time before you can churn the mixture, you may wish to taste it now and again and remove the thyme when it has infused sufficiently for your tastes).
  • Churn the mixture in an ice cream machine. (Alternatively, you can freeze, removing from the freezer and mixing with a fork at regular intervals).

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  • In the meantime, use a pair of scissors to snip and scrape as much of the membranes from the lemon skins as possible and slice off the very tips to make a flat base so the halves can stand, like cups.

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  • Once the sorbet is churned, you may need to transfer to the freezer for it to solidify a little further.
  • I used the lemon peel cups to serve, with a sprig of fresh thyme as garnish.

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In the heat of my kitchen, it melted fast! But it was a great reward and I was very happy with how it came out.

This is my entry for the June July BSFIC challenge.

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You still have time to enter, so please do join in!

 

Although the enthusiasm for making and sharing ice cream has waned somewhat during the winter, several of you still joined me in celebrating a year of BSFIC by choosing one (or more) of the previous 12 themes of the challenge.

 

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Ozzy from Light/ Bites shared a refreshing Blood Orange Slushy, taking inspiration from April’s theme of sorbets, granitas, shaved ice desserts, slushies and spooms. Combining orange zest, pureed flesh, some grated ginger, half a vanilla pod, cinnamon sticks, star anise, cardamom and Demerara sugar, he created a mix that he turned into a sorbet the old-fashioned way – removing it from the freezer at intervals to break up the chunks. As the finished result wasn’t as solid as he’d intended, he called it a slushie and served it with pieces of chocolate brownie.

 

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FoodyCat Alicia also used seasonal citrus, this time Seville oranges, in her Seville Orange Ice Cream, enjoyed as part of a celebratory wedding anniversary meal and served in lovely homemade brandy snaps. Although she was happy with the flavour of her ice cream, she felt the texture wasn’t quite right so has provided two versions of the recipe, one as she made it and an adjusted one she reckons will work better. Best of all, she met three of the past themes – June’s fruit, July’s condensed milk and December’s booze!

 

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Claire from Under The Blue Gum Tree really went to town, recreating a dessert from The Restaurant at St Paul’s in London but adding her own twists too. Her Honey Ice Cream and Gingerbread Sandwich looks absolutely stunning! She sandwiched a custard-based honey ice cream between two layers of gingerbread cake and topped the whole lot off with a decadent ginger-spiked dark chocolate ganache. I have to say it really does look both professional and utterly delicious and a real crowd-pleaser.

 

Espresso and Baileys Ice Cream

Michael from Me, My Food & I made a tasty Espresso and Baileys Ice Cream which fit into both the condensed milk and booze themes of July and December. His original influence was a Nigella recipe which he adapted according to the ingredients he could find. An obliging friend sourced the instant espresso powder, Baileys was substituted for the original coffee liqueur and Michael finished off the presentation by scattering crushed coffee biscuits over the top. Decadent, quick and easy!

 

Damson

I love the styling that Hannah from Corner Cottage Bakery has created for the photos of her Damson Gin Ice Cream. As the queen of leftovers, she was determined to make good use of the alcohol-soaked damsons that were a side product of her damson gin production. She pureed the boozy fruit and mixed it into a rich custard base, meeting three previous challenge themes – custard-bases, fruit and booze from February, June and December. I love the pretty pink colour – it looks delicious!

 

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Having been sent an enormous sample box of Jelly Belly Jelly Beans, I was determined to include these in a simple but colourful ice cream. I took the lazy option and used the no-churn recipe I discovered for July’s condensed milk theme (for which I made a honeycomb ice cream slice). To my surprise, the jelly bean makers themselves commented on my Jelly Belly Jelly Bean Ice Cream post – apparently every time they’ve experimented with incorporating the product into an ice cream the beans have gone rock hard. That mine retained some chew confounded them – I posit that commercial ice creams have to be frozen to lower temperatures than those made in a domestic freezer.

 

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Chloë is the author of Gannet and Parrot, one of the more unusual blog names I’ve come across! Deciding that vanilla ice cream was too boring, she suddenly remembered the spiced lassi in her fridge and wondered what it might be like frozen. An Iced Spiced Lassi froyo, if you will. Her idea fit best into the spices theme from September 2012. Although she felt the texture of her first attempt wasn’t right – too powdery and not the right balance between sweet and tart – she loved the flavours of the spicy yoghurt and condensed milk. The toasted cumin, fresh and crystallised ginger, green chilli all came through clearly. I hope she’ll give the idea another go, as it sounds like it has great potential to me.

 

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Julia from Something Missing loves making ice cream but was becoming frustrated with all the leftover egg whites she didn’t know how to use. Luckily, a chance viewing of a food show on telly gave her the inspiration to make an amazing Chocolate and Hazelnut Egg White Ice Cream. The technique involves folding Italian meringue into whipped cream and is a no churn ice recipe. It took a little effort but Julia was very happy with the results. Another way of using egg whites is to made yourself some spoom – essentially a sorbet mixed with Italian meringue!

 

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When Monica of Smarter Fitter came to visit us recently, she was full of excitement about a Holy Mole Weekend of cooking she was planning – a feast of all things Mexican including tamales, mole sauce, black beans, salsa and for dessert, rich chocolate brownies. Thinking about ice cream that would reflect the theme and go well with chocolate, I suggested something along the lines of the avocado ice cream I made last summer. Monica opted for an Avocado Ice Cream recipe by ice cream guru David Lebovitz, liking the inclusion of sour cream and lime, which balanced beautifully with her Mexican flavours. And of course, her recipe fit June’s fruit theme perfectly!

 

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Thank you to all the intrepid winter ice cream makers who joined me for this challenge. Look out for the April challenge, coming very soon.

 

We might not have had quite enough sunshine this month to really make us yearn for light, bright and refreshing sorbets, granitas, shaved ice desserts, slushies and spooms but that hasn’t stopped us from getting creative in the kitchen.

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Here are all the entries, in the order they were posted. If you like what you see, do pop over to the participating blogs and leave them a nice comment.

I’ll be posting the May challenge in a day or two!

 

PebbleSoup

Solange from Pebble Soup was very fast off the mark, posting her entry only two days after the challenge was announced! Solange has combined rhubarb, currently in season in the UK, with ginger in her rhubarb and ginger sorbet, a marriage made in heaven. But fiery ginger can easily overwhelm and she advises that less is more for this recipe. I love the pretty pink colour she has achieved in her finished sorbet; it looks so pretty!

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Soma is the author of the vibrant eCurry blog, home of Indian recipes and more. Her blood orange granita with ginger and orange mint is suitably colourful and really brought to life by Soma’s beautiful photography. And I was intrigued by her mention of her new orange mint plant. I’ve grown peppermint, spearmint and even chocolate mint, but had not come across this one before. Of course, I want to grow it myself now!

hotandchilli

Rosana, author of Hot & Chilli blog, is a party girl – whenever I see her she has a huge smile for the world and a glass of something tasty in her hand. So the fact that she’s turned to the national cocktail of her birth country, Brazil, for inspiration, is no surprise and her caipirinha sorbet with caramelised lime peel is rather appealing. The key components are cachaça, a liquor made from fermented sugargane juice, as well as sugar and lime.

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Given that the very name makes me giggle, I knew from the start that I had to make spoom! I decided on lemon spoom based on a classic lemon sorbet, mainly because I had some frozen lemon juice lurking in my freezer. To my delight, the addition of raw meringue to the sorbet really made a difference to the texture, making it smoother and lighter. I’ll definitely spoomify future sorbets, now I know!

kitchenprincessdiaries

Millie from Kitchen Princess Diaries made a gin and tonic sorbet. Not enough gin, she said, but otherwise very refreshing. She used a BBC GoodFood recipe which she followed exactly and you’ll find the link to it within her post.

comfortbites

As I said, we’ve had a lot of rain this month, but the sun has been shining now and then. I think Jo’s lemon and lime sorbet is just the ticket for a sunny day, light and refreshing. Jo, who writes the Comfort Bites blog, only recently bought herself an ice cream machine, and has busily been churning out ice creams such as blueberry, vanilla and chocolate, so I’m hoping she keeps up the momentum and enters upcoming challenges too.

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Unsurprisingly, given that his blog is called Pete Drinks, and he’s rather a fan of beer, my husband Pete decided on something beery. A Zebedee beer slushy, in fact. With no real idea on how to make it, he decided to pour a bottle of his homemade Zebedee Spring Ale into a plastic container and shove it into the freezer for a couple of days. Fortunately, with the help of a fork it flaked very well. As it froze, it separated a little, and the more concentrated beer defrosted to create a beery syrup that collected at the bottom of the glass.

belleaukitchen

Dom from Belleau Kitchen is my blog brother, that is to say our blogs share the same birthday, though he’s at pains to point out, in the blogging world at least, I’m the older, creakier one! His apple and rhubarb sorbet is the very essence of Britain, so it’s rather appropriate that he posted it on St George’s day. He adds cinnamon to complement the fruit and just enough sugar to retain the balance between sweet and sharp.

beatinglimitations

I had never heard of a Vitamix blender until I read Donna’s post on her blog Beating Limitations. But Donna is a huge fan and uses it to create everything from smoothies to curry paste to milling her own flour! For this month’s challenge, she used the blender to make a simple and refreshing orange sorbet, using honey in place of sugar to sweeten the mix. I bet the pear and honey sorbet she’s envisioning will be great too!

Donna has also been inspired by previous challenges, but missed the deadlines for the roundups, so I’d like to draw your attention to her cookie dough ice cream and her coconut pineapple ice cream posts, both of which look delicious.

allotment2kitchen

So many of us growing herbs really don’t make the best use of them, but that’s not something Shaheen, author of Allotment2Kitchen could be accused of. She’s put her rosemary to good use in popcorn, hot drinks, puddings and scones. I really like her idea to make lemon and rosemary sorbet, combining the sharp citrus flavour with the savoury, woody herb. Shaheen’s method is also a reminder that you don’t need an ice cream machine to take part in BSFIC as she puts her freezer and food processor to good use.

piglingbland

Tales of Pigling Bland is a great name for a blog, no? Taken from the Beatrix Potter book first published about 100 years ago, it’s written by Gill, who also goes by the nickname of Pigling Bland. Having wussed out of making ice cream last month, Gill created a chocolate cherry granita using up a store cupboard jar of cherries in brandy, as well as cocoa, sugar and water. She also added some cocoa nibs over the top of the finished granita “to make it even more grown up”.

sidewalkshoes

Pam, author of Sidewalk Shoes, loves all things frozen so just had to enter BSFIC when she found out about it. She turned to ice cream guru David Lebovitz’ book The Perfect Scoop, looking for a recipe she could make from ingredients already in the house. The chocolate coconut sorbet she made looks lovely and I particularly love her beautiful photography. Fans of cold deliciousness should read the next post too, in which Pam makes lemon frozen yoghurt.

sushijunki

There’s Proper Food In There Somewhere is the home of Jacqui aka Sushi Junki.  Jacqui’s entry makes me very happy because it completes the challenge options of sorbets, granitas, shaved ice desserts, slushies and spooms by putting forward a shaved ice dessert, something Jacqui fell in love with whilst living and working in Australia. Jacqui used her food processor to blitz ice cubes into ‘snow’ and then drenched the shaved ice with green tea syrup and condensed milk. She added sweetened adzuki beans, halved lychees and fresh ripe mango.

allthethingsieat

Finally, Jennie from All the things I eat made a blackcurrant and cherry brandy spoom. She made a proper Italian meringue for her spoom, boiling up sugar syrup and adding it to the whipped egg whites and whipping some more. The sorbet was made using frozen fruit mixed with cherry brandy and lemon juice and blended into mush before being frozen briefly to make it a little more solid. Combining the two together resulted in a light, “frozen mousse” dessert.

howtocookgoodfood

I’m usually rather strict about the deadline – call it the school marm in me – but when Laura from How to cook good food dedicated her very first creation using the ice cream machine she was given for her birthday just a few days ago to the BSFIC challenge, how could I say no? So I’m adding Laura’s lemon and ginger sorbet to the round up a few hours late. Happy belated birthday, Laura!

 

And there we have April’s Bloggers Scream For Ice Cream. I hope you enjoyed it as much as I did!

 

Until I set the April Bloggers Scream for Ice Cream challenge, I’d never heard of spoom.

But as I checked the definitions for sorbet, granita and shaved ice, I saw a mention of spoom and followed the link to spoom’s own wiki page.

I learned that spoom is a frothy sorbet, once very popular in England. Like sorbet, it is made from fruit juice, wine, sherry or port. As the mixture begins to set, it is mixed with Italian meringue. It is served in a tall glass, often with a little champagne spooned over the top. The name comes from the Italian spuma (foam).

Of course, I couldn’t resist! As I had some lemon juice in the freezer, I decided to make a lemon spoom.

Because I left things later than I planned, once I had made my sorbet I popped it into the freezer overnight, and continued the recipe the following day. Of course, that meant the sorbet had frozen too hard to easily mix the meringue into it, so I left it out to thaw a little while, then used my Magimix food processor to give it a blitz, thinking its motor would easily handle this. I was wrong, the blade stuck in the sorbet, slipped off centre and shredded the spindle very badly. I suspect the cost of repair will be prohibitive. *cry* So do give yourself time to finish the whole process in one go.

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Both Pete and I really loved the result, essentially a lighter style of sorbet with an incredibly silky, smooth mouthfeel. We tasted the base sorbet before and after, and were impressed enough with the results that I’d definitely ‘spoomify‘ sorbets in the future.

Note: As the egg whites are not cooked in this recipe, this may not be suitable for pregnant woman, or anyone with a weak immune system. You may wish to make an Italian meringue, cooking the egg white by adding sufficiently hot sugar or sugar syrup.

 

Lemon Spoom: (Meringue-Softened Sorbet)

Ingredients for sorbet
150 ml lemon juice
300 grams caster sugar
450 ml water
Ingredients for spoom
Lemon sorbet (above)
3 large egg whites
50 grams caster sugar
0.25 teaspoon cream of tartar

Method

  • Put the sugar and water into a pan on low heat until the sugar is fully dissolved.
  • Remove from the heat and stir in the lemon juice.
  • Leave to cool.
  • Once cool, churn the lemon syrup in an ice cream machine until it firms into sorbet.

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  • As the sorbet is churning, prepare the meringue:
  • Beat the egg whites until frothy and add the cream of tartar.

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  • Increase the speed (if you’re using a mixer) and add the sugar gradually.
  • Continue to beat the eggs until they form glossy, stiff peaks.
  • Once the sorbet is finished churning, tip into a large mixing bowl, add a third of the meringue and beat together. This should loosen the sorbet.

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  • Now carefully fold in the remaining meringue and mix together very gently.

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  • Either serve immediately, in tall glasses (with or without a little sparkling white wine spooned over), or pour the soft mixture into a suitable container and freeze for one to two hours.

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IceCreamChallenge mini

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