Icecream, semifreddo, iceblocks, icey poles, sorbets, granitas, or whatever you want to call them you can't beat them for a summertime treat - both for kids and grownups. Over the current long hot summer here in Christchurch there has been plenty of hot days perfect for making these recipes. On the odd occasion I've had to fight off the hordes from eating the lot.
MANGO & PASSIONFRUIT ICE BLOCKSAdapted from recipe by David Lebovitz
⅓ c caster sugar
⅓ c water
2 mangoes - peeled & chopped
2 tspns fresh lime juice
3 fresh passionfruit
3 tblspns vodka
Add the sugar and water to a saucepan and bring to a boil, stirring until sugar is dissolved. Cool liquid.
Add chopped mango, sugar/water, lime juice and vodka to the bowl of your food processor or blender, and process until smooth. Fold in the passionfruit and add the mixture to chilled bowl of your ice cream maker. Run the machine for 20 - 25 mins until the mixture is frozen to a soft serve consistency. Tip into ice cream moulds or a lidded container and freeze until fully frozen.
Serves 6.
SPICED STRAWBERRY GRANITA
Recipe by Epicurious
In a saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Stir in peppercorns and remove pan from heat. Cover pan and let syrup stand for 1 hour.
⅔ c sugar
⅔ c water
3 tblspns whole black peppercorns, crushed coarsely
1 kg strawberries - hulled
2 tblspns balsamic vinegar, or to taste
extra strawberries to serve
In a saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Stir in peppercorns and remove pan from heat. Cover pan and let syrup stand for 1 hour.
Strain the syrup through a fine sieve into a food processor or blender and discard peppercorns. Purée hulled strawberries with syrup until very smooth and force though sieve into a bowl, discarding seeds and other solids. Stir in vinegar and chill, covered, until cold. Freeze mixture in an ice-cream maker.
Serve granita with fresh strawberries. If the mixture freezes into a solid block just break it up into chunks and give it a quick whiz in the food processor to return it to a granita texture.
Serves 4.
RICH CHOCOLATE ICECREAM
Recipe by Donna Hay
3 eggs
2 egg yolks, extra
165 g cater sugar
250 g dark chocolate - melted
430 ml single cream
2 tbspns cocoa - sifted
Place the eggs, egg yolks and sugar in a heat proof bowl over a saucepan of simmering water. Using a hand held electric beater, beat the mixture for 6 - 8 mins or until the mixture is pale and thick, and has doubled in volume.
Remove from the heat, and continue beating until the mixture has cooled. Gently fold through the melted chocolate. Whip the cream until soft peaks form, and fold through the cocoa. Gently fold the cream through the egg mixture, and pour into a metal container, cover and freeze for 3 - 4 hours or until set.
Serve in cones or in bowls with fresh berry fruit.
Serves 6 - 8.
All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2013
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