Recipes

INGREDIENTS One ripe rockmelon (Or whatever you have left over that you can not finish in time) 150g white sugar 240ml water 3 table spoon champaign  3 leaves of mint METHOD Place Cuisinart ice cream maker bowl in freezer for at least 8 hrs prior to use.  Chop half a rockmelon coarsely and pla...

INGREDIENTS 100g dark chocolate (70%) 300ml full cream milk 85g sugar 3 free-range egg yolks 300ml thickened cream 100g shredded coconut METHOD Snap the chocolate into pieces, then place in a heavy-based saucepan with the milk. Heat gently, stirring, until smooth, then remove from the heat to ...

INGREDIENTS 300mls Thickened cream 300mls Full fat milk 6 large Free range eggs yolks 60g Caster sugar 130g Smooth Biscoff spread  Mix Ins: 100g Crushed Biscoff biscuits 80g Mini marshmallows 80g Crushed roasted peanuts  100g Small dark or milk chocolate chips   METHOD To make the custard ba...

INGREDIENTS 2 x 400ml cans of regular coconut cream 100 g of sugar substitute/sugar free alternative 25g of blue butterfly powder 50g of shredded coconut METHOD Add the coconut cream and sugar substitute to a bowl and whisk for 1-2 minutes to fully dissolve the sugar, until completely creamy a...

INGREDIENTS 2 tsps vanilla extract 400ml milk 5 egg yolks 2/3 cup caster sugar 2 tbsps matcha powder (green tea powder) 2 cups thickened cream White Persian fairy floss Peanut or brandy snap wafers, to serve METHOD  Put the vanilla bean paste and milk into a saucepan. Stir over a medium heat...

INGREDIENTS Ice cream base 1 ½ cups milk 1 ½ cups thickened cream 3 cinnamon quills ½ star anise 150g caster sugar Pinch of salt 1 tbsp vanilla paste 6 large egg yolks Hot Cross bun fruit mix ½ cup (75g) raisins or sultanas ¼ cup (75g) currants 2 tsp brown sugar  Zest and juice of ½ orange 2 t...