food, Recipes

cold front

Hein van Tonder

Ice cream is more delicious, varied in flavour and cooler (pardon the pun) than ever. It's no longer a seasonal summer afternoon's dessert; it's a year-round sweet scoop of nostalgia. Satisfy your sweet tooth with these homemade ice cream and sorbet recipes that look almost too good to eat.

blueberry marbled ice cream

Ingredients 2 cups fresh blueberries, keeping a few aside for garnish 1 cup sugar ¼ cup water 1T lemon juice 1×2L tub of store-bought vanilla ice cream

Method 1. In a pan, stir the blueberries and sugar into the water and lemon juice, and simmer on low heat for 20 minutes until the blueberries are soft. Transfer to a blender and pulse for 1 minute until smooth; set aside to cool completely. 2. Remove the ice cream from the freezer, allow it to soften (about 15 minutes), then mix until it reaches an even consistency. Spoon the blackberry swirl onto the ice cream in spots and carefully pull it through with a spoon to create a marbled effect, taking care not to over-mix. 3. Replace the lid of the ice-cream tub and refreeze overnight (or for a minimum of 4 hours). 4. Serve the ice cream in bowls with fresh blueberries. For a luxurious garnish, embellish 1-2 berries perbowl with edible gold leaf. Serves 10

Blueberry marbled ice cream.

chocolate parfait with hazelnut praline

For the parfait 125g dark chocolate 50g milk chocolate 250ml cream 2 eggs ½ cup caster sugar

For the praline 100g hazelnuts ½ cup water ½ cup sugar

Method 1. Chop the dark and milk chocolate into small pieces and place evenly in a large glass bowl over a pot of just simmering (not boiling) water. 2. Add the cream andheat with the chocolate for about 10-15 minutes – do not stir. 3. Remove from the heat and stir gently to incorporate the cream and chocolate. 4. Separate the eggs, setting the whites aside. Add the egg yolks into the cream and chocolate mixture, and whisk for 1 minute. Place the bowl in the fridge to cool while you prepare the whites. Whisk the egg whites in a clean bowl until soft peaks form, add the caster sugar 1 tablespoon at a time and keep whisking (either by hand or with a mixer) until the sugar is well incorporated. 5. When the chocolate mixture has cooled completely, carefully fold in the egg whites and pour into 10 moulds (90ml capacity). Freeze overnight. 6. Before serving the parfait, prepare the praline. Toast the hazelnuts in a pan until lightly golden and chop roughly. 7. Place ½ cup boiling water into a small pot, add the sugar and allow it to dissolve while stirring with a wooden spoon. 8. Turn on the heat and gently simmer the mixture, continuing until it begins to change colour. When it reaches a light caramel shade, add the hazelnuts, toss to cover them and then quickly pour everything out onto a greaseproof baking tray or silicone mat. Allow the caramel to cool completely, then drop the tray onto the floor from waist height – this should crack the caramel into large shards. You can also pulse some in a food processor to make a fine praline. 9. Remove the parfait moulds from the freezer and loosen them by dipping their bases into hot water for a few seconds, turning and squeezing gently. The parfait cases should come out with a little time and patience. 10. Serve with the hazelnut caramel shards and fine praline sprinkled over the top. Makes 10

Chocolate parfait with hazelnut praline.

pineapple sorbet ‘au naturel’

Ingredients 4 large, ripe pineapples 1 small, hot red chilli

Method 1. Peel and chop the pineapples and cut them into chunks. Finely chop the chilli. 2. In a large pot, sauté both ingredients on high for 10 minutes while tossing every minute or two to release the flavours. 3. Transfer the pineapples and chilli to a blender and pulse for 1-2 minutes into a very smooth juice. You will have to do a few batches. 4. Transfer to an ice-cream machine and churn for approximately 30 minutes until it reaches a sorbet consistency. (You may need to do a few batches depending on the size of your ice-cream machine.) Freeze overnight. 5. Before serving, remove from the freezer to soften for about 15 minutes. Serves 8

Pineapple sorbet ‘au naturel’.

deep berry no-churn ice cream

Ingredients 4 cups mixed frozen berries 1 cup sugar 1T lemon juice 2 cups cream

Method 1. Silver balls and gold dust, to serve. 2. Place the berries in a saucepan with the sugar and lemon juice, and simmer for 15-20 minutes until the mixture has thickened. Blend using a hand-held blender or food processor for 2 minutes until very smooth, then push through a sieve and set aside until completely cool. 3. Whip the cream until stiff peaks form, and carefully half-fold the cool berry mixture into the cream to create a swirled effect. Place in the freezer for at least 6 hours (overnight is ideal). 4. To serve, scoop the ice cream into bowls or sugar cones, and top with silver balls and gold dust for dramatic effect. Serves 10 

Deep berry no-churn ice cream.

coconut and cardamom ice cream

Ingredients 10 cardamom pods 4×400ml tins of coconut cream ½ cup sugar ¾ cup pistachio nuts

Method 1. Crush the cardamom pods, remove the seeds and discard the rest. Place the coconut cream into a pot with the cardamom seeds and sugar, and heat slowly, ensuring the mixture doesn’t boil. 2. Remove from the heat just before it reaches boiling point and set aside to cool for at least 3 hours (overnight is ideal). 3. Toast the pistachios in a hot pan, tossing until they brown a little, but avoid burning them. Set aside to cool. 4. Roughly chop half the pistachios and grind the other half in a coffee grinder or blender to a very fine dust. 5. Place the cooled coconut cream mixture into an ice-cream machine and churn for about 45-60 minutes until it reaches ice-cream consistency. (You’ll probably need to do two batches if using a household ice-cream machine.) 6. Place in a tub and freeze overnight. 7. Before serving, remove from the freezer to soften for about 15 minutes. Scoop into bowls or cones, and garnish with the chopped and ground pistachios. Serves 10

Coconut and cardamom ice cream.