Summertime eating peaks with cooling ice cream cones. With these breezy recipes from Angela Casley, you can try to make your own.
It might seem a little intimidating, but homemade ice cream actually comes together quicker than you think. In this collection, you’ll find recipes that riff on seasonal produce
Almond, mascarpone and strawberry gelato
Serves 6-8
In order to enjoy the full flavour of gelato it should be eaten softened and creamy. Scoop into your favourite cones, sit in the sun and enjoy.
3 cups whole milk
1 cup cream
½ cup sugar
1 tsp vanilla
1/4 tsp almond essence
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Advertise with NZME.3 Tbsp cornflour mixed with 2 Tbsp milk
200g mascarpone
½ cup strawberry jam
3/4 cup roughly chopped toasted almonds
- Line a 1 litre loaf tin with baking paper.
- Into a saucepan place the milk, cream, sugar, vanilla and almond essence. Slowly bring to a simmer. Add the cornflour mixture and continue to cook, stirring until just thickened. Remove and allow to cool completely or overnight.
- Whisk the mascarpone into the custard until completely smooth. Churn in an icecream maker until thick and creamy. Add the strawberry jam and nuts for the last 30 seconds so they just swirl through. Pour into the loaf tin, cover and freeze.
- Before eating, remove from the freezer for 15 minutes or until soft and creamy.
- Spoon into your favourite waffle cones.
*If you don’t have an ice cream maker, beat until light and fluffy, freeze and repeat when half frozen.
Semisoft banana and brownie ice cream
Serves 4
This instant ice cream is perfect when you feel like something sweet. It’s always a good idea to have a couple of bananas in the freezer to make this dessert, or to add into a smoothie.
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Advertise with NZME.1 frozen banana
1 cup Greek yoghurt
1 Tbsp dark cocoa
2 cups roughly chopped chocolate brownie (homemade or bought)
- Into a blender place the banana, yoghurt and cocoa, blitzing until smooth. Add the brownie and blitz once just to combine.
- Enjoy immediately or freeze until needed.
Strawberry ice cream
Serves 8
Serve this delicious ice cream scooped into cones with poached fruit or wedge between meringues. This is a great way to use up the egg whites. Add a drop of rose water for a hint of delicate flavour.
4 egg yolks
½ cup sugar
1 ½ cups cream
1 cup whole milk
¼ tsp almond essence
250g strawberries, pureed
- Beat the yolks and sugar until light and creamy.
- Heat the cream, milk and almond essence to just before boiling.
- While beating the egg mixture slowly, gently pour in the cream mixture. Return to a clean pot.
- Over a low heat, stir continuously until your custard just coats the back of a spoon. Pour into a bowl and leave to cool completely.
- Before placing into your icecream maker or freezing, fold through the pureed strawberries.
- Remove from the freezer a few minutes before serving.
