27 October 2013

A Rare Accolade & an Ice Cream Session


Firstly, permit me to blow my own trumpet if you will.

Cision, “the leading global provider of PR services including media monitoring, media list building, press release distribution, and media analysis”, have ranked Sudden Lunch! to be … wait for it:

No. 11 in Food Blogs UK Top 10 !!!

I’m so flattered and, in a strange way, being No. 11 makes it extra special!  

Now on to the very serious business of this post ...

Lovely No-Churn Ice Cream!


Yesterday I had a sudden ice cream sesh - at the end of October! I'm mad, me! 

It was inspired by a bag of cheap satsumas which I didn’t know what to do with. Then my real man brought home a few raspberries and I didn’t really know what to do with them either. So I decided to make a couple of ice creams which turned out to be three.

Ice cream is a great way to use up leftover bits and pieces and I have a way of making it that is very quick, easy, uber adaptable and doesn't need a machine or any mashing as it freezes. I have used this method as a professional chef for years and years (and years) and have written an eBook “Luscious Ice Creams without a Machine” which gives the genius no-churn recipe, why it works tweaks and tricks when incorporating different ingredients and how to adjust the texture accordingly, over 100 lovely ice cream recipes plus recipes for ancillaries such as syrups, sauces, biccies, cones etc. and some serving suggestions. 

Luscious Ice Cream without a Machine suzy bowler





The eBook version of Luscious Ice Cream without a Machine is a helluva lot cheaper than an ice cream machine or even buying ice cream from the shops. Read more about this exciting ice cream book here!

I’m not a meany, however, here is the basic recipe direct from “Luscious Ice Creams …”, prepare to be unimpressed, at first!  





Directly from the book ...

Genius Ice Cream Recipe 


500ml double cream - not the extra thick kind
200g condensed milk

~   Whisk the cream till it is very thick and looks like the picture (below) and then stop.  If you go too far it will become butter!
~   Fold in the condensed milk.
~   Freeze.

If that's all you do you get an ice cream that is not exactly soft scoop but which does have a good texture once it’s been out of the freezer a few minutes. It has a pretty blah taste. I can sense your excitement from here but there’s even more, I urge you to read on. ”

how to whip cream


As I say there are all sorts of ways to make this ice cream really lush, some even include alcohol!

Firstly I prepared the fruits:

Caramelised Satsumas


I wanted to separate the flesh from all pith and membrane and at first this was tricky and time consuming so I said a rude word and gave up. It was at this point that the solution appeared.  Cut the fruit in half through its equator, squeeze the juice into a bowl and then scrape all the un-squozen bits of fruit still attached to the shell into another bowl.

For six satsumas I gently melted a tablespoon of caster sugar in a heavy bottomed pan and cooked till a lovely red-gold caramel colour. As soon as this happened I stirred in the satsuma juice. (When adding liquid to caramel there is a lot of boiling and bubbling and the caramel hardens into lumps in the liquid. Don’t panic, just stir over a low heat till the caramel melts back into the juice.) When all was smooth I added the little bits of flesh I had set aside and cooked everything together for a minute or two before setting aside to cool completely.

Raspberry Coulis


This is just posh for raspberry sauce. 

~   Put  the berries in a small non-reactive pan with a spoonful of sugar.
~   Put over a low heat and stirring occasionally till they have burst and mushed down.
~   Strain through a nylon sieve into a bowl pushing on the seeds to get out as much juice as possible, then set aside to cool. 

When everything was cold I mixed up a batch of my basic ice cream and divided it into two.  Into one half I folded a teaspoon of the fabulous Vanilla Bean Paste I wrote about a few days ago. I put the mixture into a plastic container and then drizzled over the raspberry coulis and swirled it slightly. Scooping when serving marbles it through more so no need to go to too much bother!

I was just about to fold the caramelised satsumas and juices into the other half when I had an idea so set aside a few tablespoons. 

To the mix I had set aside I folded in a spoonful of Bacon Jam! I shall be writing more about this wonderful stuff soon but for now let me just say that it is excellent in ice cream  although it does need a little work in the texture. I have some ideas.

I froze my ice creams and then we had some fun tasting them.

Caramelised Satsuma Ice Cream 


no churn satsuma ice cream


When I served this I had another idea based on one I had about 15 years ago.  At that time I served a Seafood Mixed Grill and grilled halved lemons, cut side down to serve with it; pretty, impressive and delicious.  So today I decided to do something similar with the remaining Satsuma I had saved to make the picture look pretty – I cut it in half and cooked it cut side down in a little butter and sugar till it was as you see in the picture. We drizzled the hot juice over the ice cream.  I’m so glad I can cook!


Raspberry Ripple


no-churn raspberry ripple ice cream

Bacon Jam Ice Cream!


My real man was too scared to try this - lucky for me.



no-churn-bacon-ice-cream




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7 comments:

Lesley Williams said...

More a Question...
re ice cream - I love the look of your recipes (I have the book), but I live in France where, as I'm sure you know, double cream is unobtainable. Would 30% butterfat 'whipping' cream work? The other option is to 'reverse engineer' unsalted butter, but it's a bit of a faff, and can taste slightly cheesy.
Thanks in advance.
Bonne journée.
Lesley

Suzy Bowler said...

Hi Lesley,

I think whipping cream would work as I used US heavy cream, at 36%-40% butterfat, in the Caribbean very successfully. I've not tried making the ice cream in France which is a shame as I was there a few weeks ago.

I have also done a yogurt version using some double cream too which much cut the butterfat somewhat.

So I'm afraid the definitive answer is I'm not sure but I think it should work!

Let me know how you get on.

Suzy

Lesley said...

Belated thanks!
I tried this a couple of weeks ago - it works absolutely fine.
If only it were warmer...
Lesley

Suzy Bowler said...

Thank you - that's good to know. Try the Christmas Pud one, when appropriate, its very festive!

Judith Hannemann said...

Great post as always Suzy--but to answer Lesley's question, here in the US, "heavy cream" is slightly different than "heavy WHIPPING cream." The whipping cream has about 5% or so less butterfat than the heavy (you stated the percentage of butterfat in that so I won't repeat it). There's just enough butterfat to whip the "whipping" cream but it does result in a flimsy and tired product where the regular heavy cream produces the best results. I don't know what the grading is in France so I can't give advice but if you can find out the butterfat content Lesley, then to with one at least 35% but no more than 40%.

Judith Hannemann said...

BTW thanks for posting at The Weekend Social LOL. Oh--Christmas pud is definitely clotted cream or pure double cream (I'm talking UK double cream here and oh how I wish I could get that here in the US)

Suzy Bowler said...

Thanks for your comments Judith and especially for the info on American creams. Coincidentally I am just (today!) updating my ice cream book with info for American readers and will add this to it.

Thanks again!