Entries Tagged 'recipe' ↓

Once upon a time, some Triple Motion crankers had a crazy idea…the conversation went something like this:

Jen:      ”Hey Dave I’m coming to the UK, lets make some ice-cream”

Big D:    ”Sounds good. What did you have in mind?”

Jen:      ”How about cranking on top of a mountain in the Lake district?”

Big D:   “It rains an awful lot in the Lakes you know.”

Jen:      ”When has a bit of rain ever stood in the way of a Triple Motion ice-cream adventure?”

Big D:    ”Ok, lets do it.”

What I didn’t realise was that Dave had decided we should make icecream up Scafell Pike (the biggests mountain in England). Fortunately Peter jumped at the chance to advance the ice-cream cause so we had a good team for the challenge.

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South Africa is a great country. One of the many reasons for this is the abundance of public holidays bestowed upon its people, my favourite of which is National Braai day. For those of you who do not avidly follow the Triple Motion website and so missed out on the ‘Triple motion reaches the Southern hemisphere’ entry, a braai is a national pastime here that involves making a lekker (nice) fire and slapping a few hunks of meat on it. In the UK we would call it a BBQ, but they seem to occur so infrequently, the term has fallen out of common usage.

Anyways, I digress. So the 24th of October is National Braai day (although you may have seen it advertised as Heritage day too) and I thought there was no better way to celebrate than with a batch of ice-cream. I debated for a good long while about what flavour… maybe Wors (sausage), or perhaps biltong (dried meat). Intriguing though the prospect of meaty ice cream was, I thought best not inflict this on the wider populous just yet, so instead I thought I would go for something to fit the balmy public holiday weather. Hence pear, ginger and lemon was born.

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This year for my birthday I received a wonderfully big surprise in a very small package. Turns out that Big D, my dad, and Thibault conspired to find the world’s smallest White Mountain Freezer and sent it for my birthday. After the usual debacle with Parcel Farce, I received the newest edition to our White Mountain arsenal the day after my birthday. The picture below should give it some scale. This is the White Mountain Junior inside a six-quart freezer.

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With autumn approaching I’ve been kicking back with my feet up on the 1/2 gallon freezer (log fire, pipe, slippers, smoking jacket – you know the scene) and reflecting on a long successful summer of cranking. Looking back it seems that I’ve been so busy that I’ve written up precious few batches into the blog, so here’s an attempt to correct the situation.

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We are big fans of Chocolate & Chile here and saw the opportunity to take our recipes to a new level for our annual Mexican party at John’s house. Lately I have been championing Chocolate Sorbet as the new pinnacle of chocolatey frozenness. It is the dark chocolate of the ice cream world, with an intensely dark flavour and smooth, creamy texture. On tasting, people are often surprised to learn it’s actually a sorbet.

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Blueberries are a regular theme on Triple Motion. This is the story of our latest blueberry experiment.

When Julie’s 30th birthday-party was approaching, we were trying to decide what kind of ice cream to make. We ventured out to the shops.

PETER: These locally-grown blueberries are great. These aren’t the native blaeberries, but they’re still tasty and I have been adding them to my daily-pancakes more days than not in the past month or so.

BIG D: Julie did write a song about picking blueberries while she was in Tennesee.

PETER: Decision made!

We scooped a stack of punnets of fresh Scottish Blueberries.

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As a kid, I never liked pancakes -they had too much grease and too much egg. The thought of the annual ritual of Pancake Day filled me with dread. You can only imagine how happy I was to discover the Triple Motion buttermilk pancake! These fluffy little nuggets are a joy to eat and I can (and do) eat them for any meal of the day and as often as possible.

I would not want to mess with something as fine as the classic TM buttermilk pancake, but when by total accident I happened upon this variation, I was so pleased with the result, I thought I should share it…

Although the soft fluffy texture of the TM pancake is on of its main attractions, after a weekend of excess, I was feeling like dinning on something a bit more wholesome and so swapped half of the regular flour for oat flour. My plan was to add lemon and raisins but Iwas foiled by my store cupboard and had to use finely chopped apricots instead.

The final recipe was as follows:

• 1 cup butter milk
• 1 egg
• 1/2 cup plain flour
• 1/2 cup oat flour
• 1/2 tsp bicarb
• 2 tbs oil
• 1 tsp baking powder
• zest of 1 lemon
• juice of 1/2 lemon
• handful of dried apricots

The above were all mixed together in the standard way so there were still some of those vital lumps that allow air expansion.

I served them up with a drizzle of honey, some strong coffee and some South African sun.

I would not put these in a head to head contest with the classic TM pancake, but if you ever hanker for something a little different, I can heartily recommend trying out this alternative.

I was hosting an impromptu dinner party this evening and someone else had promised to bring dessert. I tend to make a lot of strawberry ice cream this time of year, but wasn’t planning on cranking today.

When the promised dessert did not materialise I somehow ended up telling my five guests about the joys of the White Mountain Freezer. They were certainly intrigued, but since I’m from Missouri, just talking is never enough. For some reason, we were also talking about the Show-Me State.

The story goes that in 1899 a Congressman named Willard Duncan Vandiver from Columbia, Missouri (my hometown) was dining at a naval banquet in Philadelphia. Someone at the banquet must have been making some grandiose claims worthy of incredulity, and Vandiver remarked, “I come from a state that raises corn and cotton and cockleburs and Democrats, and frothy eloquence neither convinces me nor satisfies me. I am from Missouri. You have got to show me.”

So in true “show-me” spirit, we quickly procured some double-cream and whipped up a unique batch of ice cream with ingredients I had on hand.

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I was first inspired to have a go at making this ice cream when I went to my local food market and saw the most fantastic display of squashes and pumpkins. It was like something out of a harvest festival – all the colours of the rainbow and textures from as smooth as a babies bottom to as wrinkly and gnarled as grandmas elbow!

Having had a ponchon for pumpkin for a few years now, I had already worked my way through a range of recipes including: pumpkin curry, pumpkin risotto, pumpkin soup, pumpkin mash and pumpkin pie (the latter was expertly made for me by Big D when he cam out for grad at the beginning of the year). I decided that it was time to take things to the next level and try pumpkin ice cream…

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After some elegant shipping arrangements the ice cream maker so kindly procured for me by the triple motion crew (see last post for detailed thanks) has finally made it to South Africa. Yippee!

However, in order to get it here within my luggage allowance I had to co-opt some help in the form of my good friend and fellow Antarctic traveller, Brian. What better way to thank him for his efforts than to make a batch of ice cream.

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