Tarte with Lemon Curd Ice Cream

Ingredients

• lemon curd
• natural yogurt
• 2-6 granny smiths apples or your favourite local apples
• sugar
• butter
• 200 g plain flour
• 100 g cold butter (cut into cubes)
• 1 eggs yolk

Berry Ice Cream

Ingredients

• 250 g frozen strawberries
• 150 g frozen raspberries
• 250 g mascarpone
• 150 g clotted cream
• 50 g icing sugar

Baked Alaska

Ingredients

• 4 large balls of ice cream (classically pistachio, but using 2 or 3 different flavours is so much better)
• 3 each egg whites
• 150 g caster sugar

Home Made Ice Cream Cones

Ingredients

For the cones:

• 2 large eggs
• 100 g caster sugar
• 60 g unsalted melted butter
• 30 ml milk
• 1 seeds from vanilla pod
• 50 g plain flour
• pinch of salt
• sunflower or vegetable oil
• 100 g melted chocolate
• 250 ml milk

Easter Pumpkin Ice Cream

Ingredients

• 1 pumpkin (about 2kg, cut into thin wedges of 5cm width, then de-seeded and peeled)
• 110 g runny honey
• 55 g light muscavado sugar
• 3 g mixed spice
• 1 tin, 400g condensed milk
• 250 g whipping cream
• 1 egg (large, white only)
• 300 g autumn berries (blackberries, blueberries very lightly crushed)
• 50 ml crème de cassis
• a good handful of fresh mint leaves (roughly chopped)
• some chocolate sauce
• a good handful of toasted flaked almonds
• 6 chocolate flakes
• 6 ice-cream wafers
• 6 sprigs of mint

Chocolate Fondant with Ice Cream

Ingredients

• 15 g butter, melted
• 10 g cocoa powder
• 275 g dark chocolate (70% cocoa solids)
• 225 g unsalted butter
• 400 g caster sugar
• 0.50 tsp vanilla extract
• 5 large free-range eggs (beaten)
• 200 g plain flour (sifted)
• pinch salt
• tickety moo vanilla ice cream (bd foods)
• 250 g strawberries to garnish

Lemon Tart with Blackberry Ice Cream

Ingredients

For the crust pastry:

• 450 g plain flour
• 225 g butter
• 100 g caster sugar
• 2 eggs lightly beaten
• 1 egg white

Sticky Toffee Pudding with Irish Whiskey Caramel Sauce

Ingredients

• 150 g butter (at room temperature, plus extra for greasing)
• 175 g stoned dates (preferably medjool)
• 1 tsp bicarbonate of soda
• 175 g light muscovado sugar
• 175 g self-raising flour (plus extra for greasing)
• 2 eggs (beaten)
• 1 tsp vanilla extract
• for the caramel sauce:
• 300 g caster sugar
• 250 ml cream
• 75 g unsalted butter
• 1 vanilla pod (split with seeds scraped out)
• fresh mint sprigs, to decorate
• whipped cream or toffee ice cream, to serve

Blood Orange Crème Brûlée

Ingredients

• 2 blood oranges (segmented)
• 25 g (approx) caster sugar
• juice ½ lemon
• 2 tblsp gran marnier
• 1 l cream
• 10 egg yolks
• 100 g icing sugar
• 1 vanilla pod
• to glaze:
• caster sugar
• to garnish:
• citrus tuille & vanilla ice cream

Chocolate Brownie with Fudge Sauce and Caramelised Pecans

Ingredients

• 225 g butter
• 275 g caster sugar
• 100 g pecan nuts (roughly chopped)
• 275 g plain chocolate (finely chopped, at least 70% cocoa solids)
• 4 eggs
• 100 g self-raising flour
• 75 g cocoa powder
• for the fudge suace:
• 150 ml double cream
• 25 g caster sugar
• 25 g butter
• 175 g plain chocolate (finely chopped, at least 70% cocoa solids)
• vanilla ice cream or softly whipped cream, to serve

Salt Caramel and Chocolate Tart

Ingredients

• for salt caramel:
• 22 g glucose
• 135 g sugar
• 75 g cream
• 0.50 tsp rock salt
• 12 g diced butter
• for chocolate ganache:
• 225 g chocolate
• 250 g cream
• 0.50 tsp honey
• for espresso ice cream:
• 550 ml milk
• 550 ml cream
• 287 g caster
• 287 g egg yolk
• 2 shots of espresso

Pavlova with Lavender Ice Cream

Ingredients

• 4 free-range egg whites
• 50 g caster sugar
• 200 ml water
• 100 g sugar
• 150 g blueberries
• 150 g raspberries (plus extra for garnish)
• 2 squares dark chocolate
• 250 ml cream
• for the ice cream:
• 250 ml milk
• 1 vanilla pod
• 6 free-range egg yolks
• 75 g sugar
• 4 tblsp lavender flowers 2 hours to fuse

Hot Chocolate Fondant with Pistachio Ice Cream

Ingredients

• 125 g butter
• 125 g bitter chocolate (at least 70% cocoa solids)
• 60 g caster sugar
• 2 free-range egg yolks
• 2 whole free-range eggs
• 40 g plain flour
• 200 ml cream
• for the ice cream:
• 250 ml milk
• 100 shelled pistachios
• 4 free-range egg yolks
• 100 g caster sugar
• 25 ml frangelico liqueur
• 30 g crème fraiche.

Blackberry Soup with Liquorice Ice Cream

Ingredients

• 150 g caster sugar
• 500 ml water
• 250 ml chianti classico red wine
• 50 ml madeira
• 80 g green and black dark chocolate
• 250 g blackberries
• 1 unwaxed lemon, zest and juice
• for the ice cream:
• 4 free-range eggs yolks
• 100 g golden caster sugar
• 300 ml full fat milk
• 300 ml double cream
• 1 tblsp liquorice powder (or 6 x15 cm liquorice sticks)

Christmas Bombe with Cranberry and Cointreau Sauce

Ingredients

• 900 ml vanilla ice cream
• 350 ml good quality chocolate ice cream
• 100 g pink marshmallows (roughly chopped)
• 75 g dried cranberries
• 2 tblsp orange juice
• 75 g brown sugar
• for the cranberry and cointreau sauce:
• 2 tblsp cointreau
• 120 g frozen cranberries
• 90 ml water
• pomegranate seeds for decoration

Margarita Ice Cream Recipe

How to make cupcakes in ice cream cones

Apple Tarte Tatin

Ingredients

• 6 granny smith apples (peeled, cored and quartered)
• 100 g butter
• 150 g caster sugar
• large pinch ground cinnamon
• 0.50 tsp vanilla extract or the seeds from a vanilla pod
• 1 pack of all butter puff pastry
• whipped cream or vanilla ice cream to serve

Blackberry and Raspberry Yoghurt Ice Cream

Ingredients

• 200 g blackberries, washed
• 200 g raspberries, washed
• 600 ml good-quality natural yoghurt
• 150 ml honey

Mint Shake

Ingredients

• 1 cup milk
• 1 pint mint chocolate chip ice cream
• 1 teaspoon pure mint extract

• 3 tablespoons dark rum
• Fresh mint to garnish