Summer Ice Cream Recipes

Hands up who remembers the rush of euphoria when the ice cream van pulled into view? Or the excitement of choosing which flavours to pile into your cone? This month’s recipes celebrate such simple summer pleasures. Phil Carnegie’s sorbet offers a sophisticated spin on a childhood classic. While raw food expert Tanya Alekseeva shares a recipe for sugar and dairy free Raw Chocolate Ice Cream that will have you drooling.

Phil Carnegie’s Chocolate and Hazelnut Croquant with Popcorn Sorbet

Photo courtesy of Alan Donaldson

Ingredients:

Croquant

3 egg whites

35g of caster sugar

90g of ground almonds

100g of icing sugar

100g of whole hazelnuts, toasted and chopped

1 tbsp of butter

200g of praline

100g of milk chocolate

100g of dark chocolate

160ml of double cream

50g of whole hazelnuts, toasted

100g of cornflakes

Sorbet

1l of milk

125g of butter

250g of golden syrup

130ml of glucose

100g of popcorn

(For Plating)

Chocolate Sauce

170g of dark chocolate

170ml of water

115g of caster sugar

55g of butter

1 tsp of vanilla extract

Raspberry Coulis

125g of fresh raspberries

25g of caster sugar

0.25 tsp of vanilla extract

Sugar Work

140g of granulated sugar

140ml of water, hot

0.25 tsp of lemon juice

 

Method:

For the croquant, whisk the egg whites and sugar together, fold in the ground almonds and icing sugar, then spread into deep trays and sprinkle with the hazelnuts. Bake at 160°C/Gas Mark 3. Now melt the butter, praline, chocolates and cream. Add the hazelnuts and then the cornflakes and spread on a cold base.

For the sorbet, bring the milk, butter, syrup and glucose to the boil and add the popcorn. Leave to infuse for 2 hours. Pass through a sieve and cool. Put the set butter into an ice cream maker and churn.

For the chocolate sauce, cut the chocolate and butter into small pieces. Place all the ingredients together in a saucepan and heat over a low heat, stirring continuously. Once all the ingredients have melted and blended together, remove from the heat and transfer to a piping bag with a thin nozzle.

For the raspberry coulis, simmer the fruit with the caster sugar and 4 tablespoons of water until the fruit bursts. Cool, then whizz in a food processor with the vanilla extract. Strain.

For the sugar work, put the sugar, hot water and lemon juice in a very clean saucepan, place over a low heat and use a spoon to agitate the sugar so that it dissolves. Increase the heat to high to begin rapid boiling: you need to boil the sugar syrup down to either a caramel or a ‘hard crack’ stage which occurs at 155-160°C. Take one whole hazelnut per plate and dip it into the sugar. Leave to cool for a few seconds, then carefully pinch the sugar at the top of the nut and pull, stretching the sugar out.

To plate, pipe some of the chocolate across the plate. Position some droplets of the coulis to one side. Position a serving of the croquant next to the coulis, and quenelle some sorbet on top. Position the sugared nut next to the croquant and serve immediately.

Spotlight:

The Ben Nevis foothills and imposing Inverlochy Castle provide the backdrop for Carnegie’s Michelin-starred cooking. The Mobile Food Guide describes his food as “seriously ambitious and elaborate” and “full of neat contemporary touches”.

If you enjoyed Carnegie’s recipe, check out the decadent chocolate recipe collection at Great British Chefs where this recipe was originally published.

Great British Chefs provides food lovers with recipes, tips and ‘How to’ videos. Their first app launched in July 2011 to critical acclaim – App Magazine listed it in its ‘Top 100 Apps Ever’. In November 2011 they launched ‘Feastive’, an app featuring seasonal recipes by 21 British chefs. Their latest app ‘Summertime’ has been created in association with Ocado with proceeds going to Action Against Hunger. Find out more here.

 

Tanya Alekseeva’s Raw Chocolate Ice Cream

Ingredients:

2 Gourmet Raw’s Brownies

2 chopped bananas, frozen

1/2 avocado, scooped and frozen

1/2 cup cashews, soaked 2 hours

2 tbsp cacao powder

2 tbsp agave nectar

1 tbsp lukuma powder 

Method:

Apart from the brownies, put all the ingredients in a high-powered blender (add the powders last so they don’t get stuck to the bottom). Blend on high for one minute using a tamper or by pulsing (do this quickly so the ice cream doesn’t get the chance to start melting on the warming blades). Serve immediately.

Tip: Before serving, I warm my brownies in a dehydrator (warm oven works just as well), so the ice cream melts all over them. Mmmmm.

Spotlight:

Tanya Alekseeva is a Wellness Coach who specializes in raw food nutrition and detoxification. She is the founder of Better Raw and Corporate Crème in London, travelling nationally and internationally to give seminars, workshops, detox programs and one-to-one coaching.

If you liked her ice cream recipe, you’ll find another 21 mouth-watering and healthy recipes in Alekseeva’s eBook ‘Seduced – Raw Chocolate recipes to get very excited for.’

 

In your Summer Magazine:

What’s New at The Chocolate Festival 

News from The World of Chocolate

Demarquette Competition

Summer Interview: Chika Watanabe from Melt

Summer Feature: The Big Scoop 

Chocabulary: Gelato vs. Granita 



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