No churn pistachio ice cream

Home-made no churn pistachio ice cream | H is for Home

Remember last week, I failed to use the bag of pistachios in my store cupboard? Well I’ve used them this week… well most of them, anyway.

Milk and pistachios in a saucepan | H is for Home

I’ve puréed them and whipped up a batch of pistachio ice cream adapting my basic no-churn ice cream recipe originally borrowed from Nigella.

Pistachio purée in an electric blender | H is for Home

It tastes nothing like the pistachio ice cream you can buy in a supermarket (in a good way).

Whipped cream in a food processor | H is for Home

It looks nothing like it either – but if you like it like that, by all means add a couple of drops of green food colouring to the mix.

Tub of home-made pistachio ice cream with chopped pistachios sprinkled on the top | H is for Home

Finish with a generous sprinkling of chopped pistachios and you’ve got yourself a quick, simple summertime dessert to enjoy on it’s own, in a cone or as an accompaniment to a hot fruit pie or brownie.

Redcurrant ice cream

Home-made redcurrant ice cream | H is for Home

This week, Justin spent a few hours on our allotment picking kilos of redcurrants. When he got home, they immediately got decanted into plastic tubs and put into the freezer until I decided what I was going to do with them. In past years, our redcurrant haul has been turned into tarts, jelly, cordial and relish.

Redcurrant juice concentrate being added to caster sugar | H is for Home

Seeing as the UK is in the midst of a mini-heatwave, there was only one thing for it – redcurrant ice cream.

Whipped cream and redcurrant juice | H is for Home

Redcurrants make the most bright, beautiful pink swirly ripple ice cream with a sweet, tangy taste.

Home-made redcurrant ice cream before putting it into the freezer | H is for Home

And best of all, you don’t need an ice cream maker and it’s only 3 ingredients! If you don’t have access to redcurrants, most other berries can be used in their place – strawberries, raspberries, blueberries, blackberries, blackcurrants… or a mixture of all of the above. The recipe below makes about 1 litre.

Elderflower ice cream

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No churn elderflower ice cream

We picked a bagful of elderflowers last week and made a batch of cordial.

Elderflower ice cream ingredients

We’ve had a few hot days since then and have enjoyed drinking it with sparkling water and lots of ice – very refreshing.

Ice cream whipped in a vintage Kenwood mixer

I’ve been meaning to try my hand at making some no-churn elderflower ice cream and I’m really happy with the result.

Ice cream decanted into an ice cream container

The taste reminded me of soursop ice cream I used to have as a child in Trinidad. Very distinctive – fragrant, floral and heavenly on a hot day.

Chocolate chip & brazil nut cookies
Yields 30
Cook Time
10 min
Cook Time
10 min
Ingredients
  1. 115g/4oz plain flour
  2. 1tsp baking powder
  3. pinch of salt
  4. 75g/3oz butter, softened
  5. 150g/5oz golden caster sugar
  6. 1 egg
  7. 1tsp vanilla extract
  8. 100g/3½oz dark chocolate chips
  9. 75g/2½oz brazil nuts, choppedHome-made chocolate chip brazil nut cookies ingredients
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Instructions
  1. Preheat the oven to 180ºC/350ºF/Gas mark 4
  2. Grease a baking sheet or line it with a parchment paper
  3. In a small mixing bowl sift together the flour, baking powder and salt
  4. In another larger mixing bowl cream together the butter and sugar (using an electric mixer is best)
  5. Beat in the egg and vanilla extract
  6. Add the flour mixture and beat well on a low speed
  7. Using a wooden spoon, stir in 70g of the chocolate chips and the chopped brazil nuts
  8. Drop teaspoonfuls of the cookie dough on to the prepared baking sheet. Space them 2½-5cm / 1-2 inches apart as they spread quite a bit in the cooking
  9. Dot the top of each cookie with 3 or so of the reserved chocolate chips pressing lightly into the dough
  10. Bake for 10-12 minutes until they just begin to turn a golden brown
  11. Allow to cool on a wire rack while you make the next batch. Repeat until all the cookie dough has been used (My large baking tray took 3 batches to use up all of the dough)
  12. Store in an air-tight lidded container for up to 3 days
Print
Adapted from The Great Big Cookie Book
H is for Home Harbinger http://hisforhomeblog.com/

No churn ice cream

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clear glass coupe with 3 scoops of no churn rum & raisin ice cream | H is for Home

One of the consequences of the long, hot summer has been a lot of ice cream consumption in the H is for Home household. It’s all been home-made to boot. Despite blogging last summer about wanting a Cuisineart ice cream maker I’m yet to become a proud owner of one.

no churn rum & raisin ice cream ingredients

Said ice cream maker has now been scrubbed from my wish list as I’ve discovered the EASIEST method for making no churn ice cream without one. I’ve appropriated & adjusted Nigella’s coffee ice cream recipe to make all manner of flavours.

no churn rum & raisin ice cream being whipped in an orange vintage Kenwood mixer

To make this rum & raisin version, I soaked 25 grams of raisins overnight in just enough rum to completely cover them. The next day I simply whisked together a 300ml container of double cream, half a tin of condensed milk and the leftover soaking rum on the highest speed until stiff peaks were formed. I then folded in the strained, soaked raisins and decanted it all into a 1 litre plastic container before popping it into the freezer. That is all!

no churn rum & raisin ice cream in a plastic tub

Other flavours I’ve experimented with successfully include: • ginger – simply substitute the rum & raisins for 1tbsp diced stem ginger in sugar syrup and 2 capfuls of ginger winedouble chocolate chip – 2tbsp cocoa powder (dissolved in a little boiling water to make a thick paste) and 25g dark chocolate chipsgin & elderflower – 2 capfuls of gin and 75ml of elderflower cordial – it tastes just like the soursop ice cream I used to eat as a child!

Banana ice cream

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small vintage enamel Cathrineholm bowl with home made banana ice cream and pair of ice cream wafer curls

As we mentioned in a post last week we’ve been feasting on lots of ice lollies in the warm weather.

bag of over ripe, marked down bananas

I saw this big bag of marked down, overripe bananas in the supermarket and thought I’d make some homemade banana ice cream.

sliced bananas on a chopping board

It’s really easy – first you peel & slice all the bananas and freeze them.

sliced bananas on two pizza cooking mesh sheets

Prior to putting them into the freezer I arranged them on these pizza baking meshes so that they didn’t turn into a massive, rock-hard lump.

frozen sliced bananas in a food processor

After about half an hour in the freezer pop the slices into a food processor and whizz for about 5 minutes stopping every minute or so, popping off the cover and turning over the contents with a spatula to ensure it all gets chopped up.

creamed frozen bananas in a food processor

If needed, you can add about 150ml of whole milk, single cream, soya or almond milk to give it a creamier consistency. You can also add a couple of tablespoons of honey for a sweeter mix.

creamed frozen bananas in a food processor

Decant into tubs (I used 6 medium bananas which made about 2 litres) and put in the freezer. Remove the tub from the freezer about 5 minutes before serving to make it easier to run a scoop through it.

small vintage enamel Cathrineholm bowl with home made banana ice cream and pair of ice cream wafer curls

Try adding chopped peanuts or chocolate chips (or both!) to the mix prior to decanting into the tubs.

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Gimme Five! Ice lolly moulds

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Selection of 5 ice lolly moulds

We’ve lost count of the number of ice lollies we’ve eaten in the last fortnight – Magnums, Cornettos, Soleros… I think investing in one of these ice lolly moulds would have saved us some lolly (get it?! ;-))

  1. CHOSIGT ice lolly maker £2, IKEA
  2. Zoku® quick pop maker £41.99, Lakeland
  3. Mastrad ice pop maker £9.95, Amazon
  4. Ice lolly maker £2.50, Marks & Spencer
  5. little home at John Lewis rocket lolly moulds, £7