Summer in Durbs calls for a freezer full of delicious ice cream desserts made with love and joy. And although you may have eaten your share of ice cream cakes, we doubt you’ve seen ones like these before!
From strawberry sorbet and millionaire’s shortbread to chocolate brownie ice cream sandwiches and a blow-torch meringue bomb, Amanda Maidman, the ice cream queen behind artisan ice cream brand Scoop, shares some of her favourite ice cream treats to beat the heat.
Amanda has come a long way from her days as a 14-year-old dishwasher in the UK. Armed with more than 20 years in the restaurant industry, she fell in love with South Africa and moved to Durban, bringing with her the principle of attitude over skill. She dabbled in and around her industry, juggling long working hours with motherhood and, eventually, started an ice cream making adventure.
Working from her home kitchen, she made small batches of velvety smooth ice creams and luscious sorbets to celebrate the local flavours of KZN. Her ice creams were so good that she was encouraged to go public, and every Saturday morning she packed her car and went out to sell – by the scoop – at local markets.
Quickly seeing a gap in the market for dinner party ice cream, Amanda founded Scoop, a small batch artisan ice cream company that uses locally sourced ingredients to make ice cream the old-fashioned way – by cooking it on the stove top in four-litre batches.
“We use real vanilla that we get from Madagascar, chocolate that we get from Belgium, and we do our best to support local, from the milk and cream produced by Jersey cows in Kloof to the macadamia nuts, lemons, limes, granadillas and bananas that are all grown in KZN. Our recipes are based on Italian gelato which I’ve studied over the years.”
Amanda believes that the key to any successful set-up is giving everybody a voice.
“Our biggest seller is actually Stephen’s Mint Choc Chip ice cream, named after a local guy who repeatedly asked my staff if I would make mint ice cream, but it went against my ‘no nasties’ policy at the time. I told him that if I found a mint flavouring that was as natural as possible, and I was happy with, I would name it after him. I’m very grateful he kept asking.”
Other hot flavours are Vanilla Chocolate Brownie and Butter Salted Popcorn, while popular seasonal specials are Christmas Pudding, Hot Cross Bun, Milk Tart, Mandela’s Malva Pudding, or litchi, mango, pineapple, watermelon sorbets for Summer.
“We are passionate about making a range of ice-creams, sorbets and ice-cream cakes that are so good they give you goosebumps. We even make our own delicious vanilla sugar cones, Hong Kong style waffles, milkshakes and Thai inspired scoop rolls. if you don’t feel like going to the trouble of making your own ice cream, head down to your local Scoop where all these flavours are available.”
Basic recipe for Vanilla Ice Cream
Makes 2 litres
You’ll need: 500ml whole milk; 1 litre heavy cream; 300g granulated sugar; 10 large egg yolks; 2 vanilla beans (or 2 tsp high-quality Madagascar vanilla extract)
What to do: Prepare the vanilla bean by splitting it lengthwise, then scrape out the seeds with a knife.
In a medium saucepan, combine the milk, cream, half of the sugar, and the vanilla bean seeds (and pod, if using). Heat over medium-low until it’s steaming but not boiling. Remove from heat and let it sit for 15 to 20 minutes to infuse the vanilla.
In a mixing bowl, whisk the egg yolks and the remaining sugar until pale and slightly thickened. Slowly pour a ladle of the warm milk mixture into the egg yolks while whisking constantly, to prevent the eggs from curdling. Gradually add the rest of the milk mixture into the egg yolks, stirring continuously.
Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon or silicone spatula, until it thickens slightly. The custard should coat the back of a spoon. Remove from heat, and take out the vanilla pod. Strain the mixture through a fine mesh sieve. Let the custard cool to room temperature, then cover and refrigerate for at least four hours or overnight for the best flavour.
Pour the chilled mixture into an ice cream maker and churn according to instructions. Transfer the churned ice cream to a container, cover and freeze for at least two hours or until firm.
Tip: If you don’t have an ice cream maker pour the mixture into a shallow container, freeze for about one hour, then mix vigorously to break up ice crystals. Repeat every 30 minutes until creamy.
Variations:
Mint Chocolate Ice Cream 2L
You’ll need: 500ml whole milk; 1 litre heavy cream; 300g granulated sugar; 10 large egg yolks; 2 to 3tsp mint extract. For the chocolate chips: 300g good quality chocolate (I love 70 per cent, but it’s up to you!) chopped
What to do: Follow basic recipe above, minus the vanilla instructions. After transferring the churned ice cream to a container, stir in the chocolate chips, cover and freeze for at least two hours or until firm.
Chocolate Ice Cream 2L
You’ll need: 460g chocolate (with at least 56 per cent cocoa solids), finely chopped; 750ml milk; 750ml heavy cream; 300g sugar; 8 egg yolks; Pinch salt.
What to do: As above for mint chocolate; stir in the chocolate chips when you have transferred the churned ice cream to a container, cover and freeze for at least two hours or until firm.
Strawberry Sorbet 1.5L
You’ll need: 1kg fresh strawberries (rinsed and hulled); 300g sugar; 2 tsp lemon juice; Pinch salt
What to do: Slice the strawberries and toss them in a bowl with the sugar, stirring until the sugar starts to dissolve. Cover and leave for one hour, stirring every so often.
Purée the strawberries and their liquid with the lemon juice and salt. Press the mixture through a sieve to remove the seeds if you wish.
Chill the mixture for at least one hour and churn in your ice cream machine as instructed.
Salted Caramel Ice Cream 2L
You’ll need: 500ml whole milk; 750ml heavy cream; 400g granulated sugar; 120ml water; 10 large egg yolks; 2 tsp sea salt (adjust to taste);
2 tsp vanilla extract
What to do: In a heavy-bottomed saucepan, combine the sugar and water. Cook over medium heat without stirring until the sugar dissolves and starts to turn a deep amber colour. This will take about 8 to 10 minutes. Watch closely to avoid burning, swirling the sugar around the pan periodically.
Once the caramel reaches a deep amber colour, carefully and slowly add half of the cream (it will bubble vigorously, so add gradually and be cautious). Stir constantly until smooth, then remove from heat. Stir in the salt and vanilla extract. Set the caramel aside to cool slightly. In a separate saucepan, combine the remaining cream and the milk. Heat over medium-low until it’s steaming but not boiling. In a mixing bowl, whisk the egg yolks until pale and thickened. Slowly pour a ladle of the warm milk mixture into the egg yolks while whisking constantly. Gradually add the remaining milk mixture, whisking continuously to avoid curdling. Pour the mixture back into the saucepan and cook over low heat, stirring until it thickens slightly. The custard should coat the back of a spoon.
Slowly whisk the caramel sauce into the custard mixture until fully incorporated. Strain the mixture through a fine mesh sieve. Let it cool to room temperature, then cover and refrigerate for at least four hours or overnight for the best flavour. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer the churned ice cream to a container, cover, and freeze for at least two hours or until firm.
Vanilla Strawberry and Pistachio Cake
Serves 8 to 10
You’ll need: 750ml strawberry sorbet; 2 litres vanilla ice cream; 500g fresh strawberries; 50g sliced pistachios; 100g white chocolate, melted; a 30cm x 20cm silicone cake tin
What to do: Remove sorbet from freezer 10 minutes before to soften. Spoon 750mls of it once softened and layer the bottom of the cake tin with it as evenly spread as possible. Freeze for at least 30 minutes.
Meanwhile, soften roughly 2 litres of vanilla ice cream and then spoon on top of the already frozen strawberry sorbet, filling the tin to the top and spreading evenly. Freeze for at least four hours. When ready to serve, turn the cake out, slice the strawberries and decorate the top of cake strawberries, pistachios and melted white chocolate.
Millionaire’s Shortbread
You’ll need: 200g shop bought shortbread; 50g butter, melted; 300g caramel sauce (shop bought or follow recipe on this page); 750ml salted caramel ice cream; 200g dark chocolate; 50ml water; 5ml vanilla extract; silicone loaf tin
What to do: Put the shortbread into a food processor and make into a fine crumb. Alternatively, put into a bag and bash with a rolling pin. Melt the butter and in a mixing bowl, combine with the shortbread crumb. Push the crumb mixture into the bottom of the silicone loaf tin to make the base of the Millionaires Shortbread. Pour the caramel sauce over the shortbread crumb and freezer for half an hour.
Next, soften the caramel ice cream by leaving it out of the freezer for 10 minutes. Spoon the ice cream on top of the caramel sauce and return to the freezer until solid.
For the chocolate topping: In a glass bowl, combine the chocolate, water and vanilla extract. Heat on medium for 30 seconds at a time, mixing with a fork until fully combined. Pour over the caramel ice cream and return to the freezer until ready to serve. Drizzle with melted white chocolate if desired.
For the caramel sauce you’ll need: 200g granulated sugar; 60ml water; 120ml heavy cream; 45g salted butter, cut into cubes; 1/2 tsp sea salt, optional to taste; 1 tsp vanilla extract (optional)
What to do: In a medium, heavy-bottomed saucepan, combine the sugar and water over medium heat without stirring. Let the sugar cook, swirling the pan occasionally, until it turns a deep amber colour. This usually takes about 8 to 10 minutes. Watch it carefully to avoid burning. Once the sugar has reached the desired colour, carefully add the heavy cream (it will bubble up vigorously). Stir continuously until the mixture is smooth. Reduce the heat to low and add the butter, stirring until fully melted and combined. Stir in the salt and vanilla extract if using, then remove from heat. Leave to cool.
Chocolate Brownie Ice Cream Sandwiches
(Makes approximately 12)
You’ll need: Chocolate brownies; 1.5 litres ice cream or sorbet; 200g dark chocolate
Brownie ingredients: 225g unsalted butter, melted; 350g granulated sugar; 85g unsweetened cocoa powder; 1 tsp vanilla extract; 3 large eggs, room temperature; 125g all-purpose flour; ½ tsp baking powder; ½ tsp salt
What to do: Grease a 20cm x 30cm baking pan or line it with parchment paper. In a large mixing bowl, combine the melted butter and sugar. Whisk until smooth and well combined. Add the vanilla extract and eggs, one at a time, mixing well after each addition. In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture. Mix until combined but do not overmix. Pour the batter into the prepared pan, spreading it evenly. Bake for 25 to 30 minutes, or until a toothpick inserted into the centre comes out clean. Allow the brownies to cool completely in the pan.
Meanwhile …
Remove from the freezer any ice cream flavours you’d like to use in the sandwiches, you’ll need around 1.5 litres in total. Allow the ice cream to soften slightly (around 5 to 10 minutes). Place the softened ice cream into a shallow dish and spread it out evenly, about 3cm deep. Return to the freezer to harden. Once the brownies are cool, using a round cookie cutter, cut out 24 circular brownies and set aside.
Next, remove the ice cream from the freezer and using the same cookie cutter, dipped in warm water if necessary, cut a circular portion of ice cream and sandwich it between 2 chocolate brownie slices and return to the freezer. Repeat this until all of the brownies and ice cream are finished.
Place the dark chocolate in a glass bowl in the microwave and heat on half power for 30 seconds at a time, mixing with a fork until the chocolate is melted.
Put a piece of parchment paper on a plate and dip the ice cream sandwiches into the melted chocolate, allowing the chocolate to cover approximately half of the sandwich. Return to the freezer until it’s time to serve.
Bomb Alaska
You’ll need: For the bomb: 2 litres of your favourite ice cream flavours (from recipes on the previous pages or you can buy from Scoop), softened slightly; 1 store bought round trifle cake, sliced in half
For the meringue: 6 large egg whites; 350g castor sugar; 2 tsp white wine vinegar
What to do: Line a two-litre pudding bowl or mixing bowl with cling wrap. Spoon the ice cream into the pudding bowl until approximately 3cm from the top and spread evenly. Place the sliced trifle cake on top of the ice cream and place in the freezer for at least eight hours or overnight. If you are using more than one flavour of ice cream inside the bomb, freeze each flavour for half an hour before adding the next one.
For the meringue, use a large, spotlessly clean bowl to whisk the egg whites in until they form soft peaks. One spoonful at a time, add the sugar and whisk until the mixture is glossy.
To decorate, remove the bowl from the freezer and turn the bomb out onto a cake board, carefully removing the cling wrap. Quickly spread the meringue over the ice cream and cake bomb, swirling in decorative patterns and return to the freezer. When ready to serve, using a chef’s blow torch, gently caramelise the outside of the bomb.
Details: You’ll find Scoop on Florida Road in Durban and Mackeurtan Avenue in Durban North or at The Market at Ballito Lifestyle Centre or Sugar Rush Park in Ballito. Follow Scoop on IG: @scoop_ice_cream and FB: Scoop Hand Made Ice Cream.
