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.
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.
It tastes nothing like the pistachio ice cream you can buy in a supermarket (in a good way).
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.
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.
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.
Seeing as the UK is in the midst of a mini-heatwave, there was only one thing for it – redcurrant ice cream.
Redcurrants make the most bright, beautiful pink swirly ripple ice cream with a sweet, tangy taste.
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.
We picked a bagful of elderflowers last week and made a batch of cordial.
We’ve had a few hot days since then and have enjoyed drinking it with sparkling water and lots of ice – very refreshing.
I’ve been meaning to try my hand at making some no-churn elderflower ice cream and I’m really happy with the result.
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
- 115g/4oz plain flour
- 1tsp baking powder
- pinch of salt
- 75g/3oz butter, softened
- 150g/5oz golden caster sugar
- 1 egg
- 1tsp vanilla extract
- 100g/3½oz dark chocolate chips
- 75g/2½oz brazil nuts, chopped
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- Preheat the oven to 180ºC/350ºF/Gas mark 4
- Grease a baking sheet or line it with a parchment paper
- In a small mixing bowl sift together the flour, baking powder and salt
- In another larger mixing bowl cream together the butter and sugar (using an electric mixer is best)
- Beat in the egg and vanilla extract
- Add the flour mixture and beat well on a low speed
- Using a wooden spoon, stir in 70g of the chocolate chips and the chopped brazil nuts
- 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
- Dot the top of each cookie with 3 or so of the reserved chocolate chips pressing lightly into the dough
- Bake for 10-12 minutes until they just begin to turn a golden brown
- 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)
- Store in an air-tight lidded container for up to 3 days
Adapted from The Great Big Cookie Book
H is for Home Harbinger http://hisforhomeblog.com/
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.
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.
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!
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 wine • double chocolate chip – 2tbsp cocoa powder (dissolved in a little boiling water to make a thick paste) and 25g dark chocolate chips • gin & 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!