Date Ripple Ice Cream with Fennel Seeds

by Kate | Apr 29, 2022 | 2 comments

A creamy no-churn date ice cream swirled with rich date syrup and toasted fennel – a killer combination!

DATE RIPPLE ICE CREAM WITH FENNEL SEEDS

Prep time: 10 minutes
Cook time: 25 minutes
Make: 2 L

Date Ice Cream:
2 tbsp cornstarch
1L milk
100g Natura Sugars Light Muscovado Sugar
2 tsp ground cardamom
450g pitted dates
250ml creme fraiche

Date and Fennel Ripple:
2 tsp fennel seeds
200ml date syrup

Whisk the cornstarch into 60ml of the milk in a small bowl and set aside. Place the remaining 940ml milk and sugar in a saucepan and slowly bring it to the boil. Slowly add the cornstarch mixture while whisking and simmer for 10 minutes or until thickened. Remove from the heat and add the cardamom. Place the dates in a food processor, add the thickened ice cream mix and process until creamy. Stir in the creme fraiche. Refrigerate for 1 hour.
In the meantime, place the fennel seeds in a pan and toast for 1-2 minutes until fragrant.
Churn the mixture in an ice cream machine or alternatively, divide between two large ziplock bags and freeze on a baking tray until firm. Once frozen, break into pieces and blend in a blender or food processor until smooth. Decant into a freezer proof container. Drizzle over the date syrup and sprinkle over the toasted fennel seeds. Swirl into the soft ice cream then freeze immediately until firm. Remove the ice cream from the freezer 10 minutes before serving.

Biscoff Ice Cream Log

by Kate | Apr 22, 2022 | 2 comments

This quick and easy dessert is made with layers of crunchy caramel biscoff biscuits, and cream making it the perfect throw-together end to a meal!

Biscoff Ice Cream Log

Prep time: 20 minutes + freezing time

Cook time: 0

Serves: 8-10

Ingredients:

750ml single cream, plus extra for topping (optional)

30g Natura Sugars Demerara icing sugar

300g Biscoff spread (I used the crunchy one!)

2 x 250g Lotus Biscoff cookies 

Method:

1. Line a 22 x 10cm loaf pan with plastic wrap.
2. Place the cream and the sugar in a bowl and beat until soft peaks form (do not beat till stiff); transfer to a bowl and place in the fridge till ready to use.
3. Add the Biscoff spread to the mixer bowl and beat till soft peaks form.
4. Spread a very thin layer of the cream on the bottom of your prepared pan. Spread a layer of the cream on each cookie and layer them standing upright in the pan. 
5. Cover the top with more of the cream, so the cookies are completely covered.
6.  Cover pan with foil or plastic wrap and freeze overnight.
7. Use the plastic wrap to lift cake out of the pan – remove wrap and place cake on a serving tray or cutting board. Top with extra whipped cream, if desired. 

The Creamiest Vanilla Bean Ice Cream

by Kate | Nov 3, 2021 | 0 comments

The most luscious, thick and creamy ice cream with an intense vanilla flavour – and you can make it with or without an ice cream machine!⁠

Creamy Vanilla Bean Ice Cream

Makes 500ml

250ml single/whipping cream

250ml double cream

100g icing sugar, sifted

1 x The Kate Tin Gourmet Vanilla Bean

Place the creams in a saucepan with the icing sugar.

Split the vanilla bean down the middle with a small sharp knife and scrape the seeds out. Place the seeds along with the bean in the saucepan with the cream and slowly bring to a simmer – don’t boil. Remove from the heat and allow to cool at room temperature. For the most intense vanilla flavour, cover the cream mixture and refrigerate it overnight or even up to 2 days. 

Freeze a standard loaf tin to get it ready for your ice cream. 

To churn, place the mixture in an ice cream machine and churn for 45-50 minutes or until the ice cream reaches a soft-serve consistency. Transfer the ice cream into the frozen loaf tin, press a piece of baking paper on top to cover the surface and freeze for 1 hour or until firm. 

If you don’t have an ice cream churner, divide the mixture into 2 x large ziplock bags and press out all the air. Lay the bags flat on a baking sheet and freeze until firm. Break the ice cream up into chunks and place in a blender or food processor. Process until the ice cream reaches a soft-serve consistency. Transfer the ice cream into the frozen loaf tin, press a piece of baking paper on top to cover the surface and freeze for 1 hour or until firm. 

To serve, place the ice cream in the fridge for 15 minutes to soften slightly. 

Frozen Vanilla and Blueberry Yoghurt Parfait

by Kate | Nov 13, 2020 | 1 comment

This frozen vanilla and blueberry yoghurt parfait is a quick, no-fuss (but seriously impressive) dessert that will fit almost any occasion!

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With layers of spicy spekulatius biscuits, a rich creamy yoghurt and creme fraiche filling and ripples of blueberry compote, this yoghurt parfait is as easy on the eyes as it is on the taste buds! Whether you’re asked to bring a dessert to a braai, casual dinner party or fancy Christmas get together – this frozen parfait will fit in just about anywhere!  

I have a personal affinity for buttery spekulatius biscuits which pop up around this time of the year at most German delis. They add the perfect amount of spice to this dessert to make it feel just that little bit festive, but still keeping it light and chilled to fit in with our warmer weather. You’re of course welcome to use any other kind of biscuit – gingernuts would be equally delicious. And if you’re not into spice, try coconut or chocolate biscuits – just make sure they are nice and thin. 

I made the creamy yoghurt and creme fraiche filling with the new Nutriday Vanilla Double Cream Yoghurt which is made with real vanilla beans (swoon!) and it is so good I eat it straight out the tub like pudding. No judgies, please. Its richness comes in handy when making this frozen parfait as it gives a perfectly smooth, creamy consistency that’s as close to ice cream as possible – without a churner! 

The best part of this recipe is not just that it can be made WAY ahead of time but really how flexible it is. The blueberries can be swopped for strawberries, raspberries, cherries – or any fruit for that matter!