Ice Cream Classics
Old timers to cool you down.
Use your favourite ice cream brand or what is available. If it tastes good, it’s good.
Peach Melba
Serves 4
4 Fresh ripe peaches
Raspberry melba sauce
200g raspberries
2 tbsp icing sugar
1 tsp lemon juice
Put all the ingredients in a blender bowl and blend until smooth. Strain through a fine sieve to remove the seeds. Cover and keep refrigerated.
Crispy almond biscuits
65g almonds, finely chopped
50 g butter, melted
40g sugar
20g honey
10 g flour
20g milk
Mix all the ingredients and set to cool for 15 minutes. Preheat the oven to 175 degrees. Drip 4 rounded tablespoons of the mixture on a baking tray lined with parchment paper. Using a small palette or spatula spread the mixture thinly and evenly into discs about 10cm across. Bake for 6 minutes or until golden brown.
Vanilla ice cream
Assembly:
Cut peaches into wedges. Spoon a big ball of vanilla ice cream on top. Drizzle with raspberry melba sauce and finish off with an almond biscuit.
Banana Split
Serves 4
4 Ripe bananas cut in half
Chocolate sauce
100g good-quality dark chocolate
50g butter
250g cream
1 tbsp sugar
Put all the ingredients in a saucepan on a low heat. Whisk together when the chocolate is melted. Keep at room temperature.
250g Whipped cream
Vanilla ice cream
Chocolate ice cream
Strawberry ice cream
Assembly:
Place the bananas on the bottom of the dish. Spoon over the ice cream. Finish off with a spoonful of whipped cream and plenty of chocolate sauce.
Baked Alaska
Serves 4
Frangipane
125g butter, softened
125g sugar
2 eggs
125g ground almond
1tbsp flour
In a mixer, beat the butter and caster sugar creamy. Add the eggs one by one and beat until just combined. Add the ground almond and flour and stir to combine. Spoon the mixture into a small baking dish lined with parchment paper. Bake in a 170c oven for 30 minutes or until set. Remove from the oven and set aside to cool.
Italian meringue
4 large egg whites
300g sugar
100g water
Put the sugar and water into a small saucepan over a medium heat. Start slowly whisking the egg whites in a stand mixer until just starting to foam.
Heat the sugar until it reaches 121°C then slowly pour into the egg whites while whisking
Turn the whisk up to full speed and whisk until cooled to room temperature. Use immediately or store in the fridge for up to two days or in the freezer for up to 6 months.
Caramel ice cream
Assembly:
Cut the frangipane into small rounds of approx. 6cm in diameter. Spoon a large ball of ice cream on to every frangipane round. Working quickly, spread the meringue over the ice cream and frangipane using a spatula or a piping bag. Toast the meringue with a blow torch and serve immediately.
