Toasted marzipan and peach semi-freddo (above)
Toasting marzipan brings out a beautiful, rich almond flavour that works wonders with peaches. If you can’t find really ripe and fragrant peaches, substitute nectarines or even plums. Alternatively, dried peach halves, firstsoaked in just-boiled water for an hour, then drained will also make a beautiful ice. This recipe doesn’t require an ice cream machine.
Ingredients (fills a large loaf tin)
150g marzipan, chopped into 1cm cubes
3 large eggs
1 large egg yolk
200g golden caster sugar
500ml double cream
1 tsp vanilla extract
2 ripe and fragrant peaches or nectarines
waffle cones and toasted, flaked almonds, to serve (optional)
Preheat the oven to 180C, gas mark 4. Spread the marzipan cubes out on a baking sheet lined with non-stick baking paper. Cook for 10 minutes, gently stirring halfway through, until evenly golden brown. Set aside for 20 minutes to cool completely then crumble into pieces. Place the eggs, extra yolk and caster sugar in a heatproof bowl. Place over a saucepan of simmering water, making sure the base isn’t touching the water, and whisk for about 6 minutes, using a hand-held electric mixer, until thick and pale. Remove from the heat and allow it to cool for 10 minutes, whisking every now and then. Whisk the cream until peaks hold their shape. Gently fold through the egg mixture with the vanilla extract, diced peaches and toasted marzipan. Spoon into a large loaf tin lined with baking paper or cling film. Freeze for at least 6 hours or overnight before turning out and slicing or scooping straight from the tin. Perfect scooped into waffle cones with toasted, flaked almonds scattered over.
White chocolate popsicles with plum and star anise
Ingredients (makes 8 lollies)
For the white chocolate base:
150g white chocolate, preferably Green and Blacks or similar white chocolate with vanilla, finely chopped
75ml condensed milk
200ml whole milk
150ml single cream
½ tsp vanilla extract
For the plum swirl:
60g golden caster sugar
1 whole star anise
300g ripe, purple plums (about 6-7), stoned and roughly chopped
1/2 lemon, juice only
To make the plum swirl, put the golden caster sugar in a medium saucepan with 75ml water. Heat through, stirring, until the sugar dissolves. Add the star anise and bring to the boil. Simmer for 5 minutes before adding the plums. Turn the heat down slightly and simmer for 5-10 minutes, stirring occasionally, until the plums soften and begin to break down (the timing will depend on their level of ripeness). Set aside to cool then remove the star anise. Blitz the plum mixture in a small blender or with a handheld blender, until completely smooth. Chill until needed (plum mix can be made up to 4 days ahead of time and kept, covered, in the fridge). Put the chopped white chocolate in a heatproof bowl. Heat the condensed milk, milk and single cream in a small saucepan set over a medium heat. As soon as the mixture begins to boil, remove it from the heat and pour straight over the chocolate. Leave for 1 minute, then add the vanilla extract and stir until smooth (the chocolate should have melted). Cover the surface directly with cling film, leave to cool. Whisk well to emulsify then transfer to a jug to make pouring easy. Have eight 150ml lolly moulds and wooden sticks ready. Pour a little white chocolate mixture in the base of each lolly mould, followed by a tablespoonful or so of plum puree. Follow this with a bigger pour of chocolate and another tablespoon of plum until you reach the top of each mould. Now, using a skewer or a slim teaspoon handle, give the inside of each lolly mould a brief stir around to ‘marble’ the mixtures together. Be careful not to over mix or the marbled effect will be lost. Freeze for 40 minutes, setting the timer, then stick a wooden lolly stick vertically into each mould – it should stand upright as the mixture will be quite thick by now. Freeze for a minimum of 3 hours, until solid. To turn out, dip the outside of each mould into very hot water for a couple of seconds and gently pull the lolly out by the stick (repeat the hot water dip if the lolly still isn’t budging).
Turkish delight and rose ice cream
Ingredients (serves 6)
300ml double cream
400ml whole milk
75g golden caster sugar
3 egg yolks
150g rose (pink) Turkish delight cubes, chopped (NB dusted type, not choc-coated)
1 tbsp rosewater
fresh figs or raspberries, to serve
In a heatproof bowl, whisk the egg yolks and sugar with electric beaters for a few minutes, until very thick and pale.Meanwhile, put the cream and milk in a medium saucepan and bring to the boil over a medium heat. Slowly pour the hot cream mixture onto the egg yolks, whisking constantly to prevent curdling. Return this custard base to the washed-out saucepan with 120g of chopped Turkish delight and place over a low heat. Cook gently, stirring constantly, for about 10-15 minutes, until the Turkish Delight has melted and the custard has thickened enough to coat the back of the spoon. Cover the surface directly with cling film to stop a skin forming, set aside and leave to cool. Once cooled, chill for an hour, keeping the surface covered. Finely chop the remaining 30g Turkish delight and stir into the chilled custard with the rosewater. Pour the chilled custard into an ice-cream maker and churn until the blade stops. Spoon into a pre-chilled ice cream container, cover and freeze for at least 4 hours, or overnight, until firm. Alternatively pour into a shallow container and follow the instructions for making ice cream and sorbet without a machine. Serve with fresh figs or raspberries (optional).
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Recipes by Alice HartTweet