I don’t know if it’s because of the unrelenting heat these last several weeks, making us yearn for cooling ice creams and sorbets, or because the theme of herbs really resonated with you but I’ve loved the surge of Bloggers Scream For Ice Cream entries and am delighted to share this wonderful round up of of posts today.
FoodyCat Alicia has never been afraid of creativity, which is how she comes up with ideas like this Goats Cheese, Thyme and Honey Semifreddo. Her recipes seem to be a cunning combination of instinct about what flavours might complement each other and a nod to what’s already in the store cupboard. This unusual ice cream is definitely encouragement to let your imagination run wild and then give it a try!
Julia prefers her sweets to be sweet and her savouries to be savoury so she went for a traditional combination of Mint Choc Chip Ice Cream, which she made without an ice cream machine. Referencing my easy triple mint choc chip recipe from last year she combined fresh mint with Bendicks in her delicious version.
Hannah starts her post with a hilarious rant about the downsides of summer festivals. The worst of her ire is reserved for one offender – warm drinks! Her Lemon & Thyme Granita, garnished so beautifully with pretty thyme flowers, uses the same classic flavour combination as my later entry (and I almost switched ideas when I saw her post but decided our approaches were different and to just go ahead). Granitas have such a distinct texture compared to sorbets, I must try one myself soon.
Most of us hadn’t even made our frozen concoctions by the time Alicia had sprung into action for a second time with her Mojito Sorbet. This is a dream ticket sorbet for me, as I love mojitos and can readily imagine how well they translate into a frozen version. I love this idea for a simple adults-only frozen cocktail.
Jerryfishbiscuits has been on a bit of a themed kick of his own lately, sharing recipes for retro biscuit ice creams. Since his previous entries have used a custard base, a condensed milk base and an Angel Delight base, for his Viscount Biscuit Ice Cream he decided to try frozen yoghurt, combining it with buttermilk and a minted sugar syrup. At the last minute, some melted After Eights added a second hit of mint and chocolate.
Christian wants to encourage people to think outside of the box, not only in terms of when they can enjoy ice cream but also what flavours of ice cream they can make. His Lavender & Chocolate Semifreddo is an unusual combination, but lavender has long been used as a flavouring for desserts, and I can imagine it working very well with the creamy custard base.
Next up is my own entry, a Lemon, Limoncello & Thyme Sorbet. Like Hannah I chose the classic lemon and thyme combination but went for a sorbet instead of a granita and added a healthy dose of lemon liqueur to make this an adult-only thirst quencher. The recipe is straightforward, combining a herb-infused sugar syrup with lemon juice and Limoncello and then churning in an ice cream machine to produce a very smooth and aerated sorbet. In the extreme heat, it melted fast, so I just had time to scoop some into my prepared lemon skins and shoot a few photographs before it melted… into my mouth!
Last but not least is Julia’s Lemon Curd Ripple Ice Cream with Lemon and Basil Syrup. She found the condensed milk and cream base perfect for this, swirling in thick ripples of lemon curd into the whipped base. She then added a lovely herb accent with her lemon and basil syrup (made with home grown basil), which she drizzled over the ice cream before serving.