Ice cream anyone? If the answer’s ‘yes, yes, yes’ then grab a copy of Jude’s Ice Cream & Desserts. From simple, refreshing treats (orange lollies) and sorbets like mango and passion fruit or summer peach, to fluffy buttermilk pancakes with roasted apple, toasted oats and ice cream, there’s temptation on every page – dig in and enjoy! The many ice cream variations (Earl Grey; beetroot and ginger – yes, really!) include several for vegans, but it’s the desserts we fancy most. How about cinnamon pavlova with winter fruit; Julia’s double chocolate brownies or, by far our fave … collapsed espresso chocolate cake, served with ice cream. Yes, yes, yes! From shakes and smoothies to sauces and DIY cones, when deliciousness calls, this is the book you need. Kyle Books, R378.
Beetroot and ginger ice cream
(Serves 8. Makes 1.3 litres)
Ingredients
350g beetroot trimmed, peeled and cut into 3 – 4cm chunks; 50g fresh ginger, peeled and quartered; 1 Tblsp fresh lemon juice; 1- 2 Tblsps cold water; 170ml whole milk; 150g granulated sugar; 500ml double cream; 2 tsps vanilla bean paste
Method
Whizz beetroot, ginger, lemon juice and 1 Tblsp water in a blender. Blend until smooth, adding the second Tblsp of water if needed. Strain juice through a sieve into a measuring jug. Press pulp with the back of a spoon to extract all the juice (you want roughly 175ml).
Pour milk and sugar into a medium bowl and stir for about 2 – 3 minutes until sugar has dissolved. Add double cream, vanilla paste and beetroot/ginger juice. Stir until combined and place in refrigerator for about an hour to allow flavours to develop.
Pour into an ice cream maker and churn to a soft set or until blade stops. Spoon soft ice cream into an airtight, freezerproof container and place in freezer for at least 4 hours or preferably overnight until firm. Remove from freezer and allow to soften for a few minutes before scooping out.
Recipe from Jude’s Ice Cream & Desserts
Orange lollies
(Makes 4 x 85ml ice lollies)
Ingredients
Juice of 5 – 6 large oranges (roughly 500ml); a squeeze of fresh lime juice
(Note: You will need 4 x 85ml ice lolly moulds and flat lolly sticks)
Method
Mix the fresh orange juice with the squeeze of fresh lime juice, tasting and adjusting to your liking. Pour into lolly moulds until each one is 3/4 full. Place moulds upright in the freezer for about an hour before poking sticks into each mould. Freeze for a further 3 hours or preferably overnight.
Remove moulds from freezer and briefly dip them into hot water, then gently pull lollies out of the moulds and serve immediately.
Recipe from Jude’s Ice Cream & Desserts
