Entries Tagged 'recipe' ↓

While I insist to not have favourites, this recipe is certainly high on my list.

So when my dad sent me a new one-gallon White Mountain freezer for my birthday, I knew how I had to inaugurate the new machine.

We first made Whisky and Honey Ice Cream when we were cycling in the Outer Hebrides and it was certainly an amazing experience to make and eat it in the Standing Stones of Calanish.

I decided to celebrate by making a big batch of Whisky and Honey Ice Cream that I could keep in the freezer and enjoy over a few days. I soon discovered this is the perfect ice cream for storage.

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The goal of the perfect nut ice cream often seems elusive. Despite various efforts we do not seem to have technology capable of grinding nuts to the creamy texture we desire. Fortunately there is no shortage of smooth and creamy peanut butter available and we were able to make a fabulously rich ice cream. It’s important to get high quality peanut butter without any added salt, sugar, or oils. And also make sure it is super smooth. The first tub we bought was sold as smooth but still had some small chunks.

• 1 large egg
• 1 cup caster sugar
• 250 ml double cream
• 450g smooth peanut butter (no salt and no sugar)
• milk

The preparation was roughly along the lines of our traditional family recipe. Since the peanut butter is already super smooth, you don’t need to do a lot of work. (Apart from the usual cranking!)

The texture was perfectly smooth and creamy and the flavour unbeatable. This recipe comes highly recommended.

My normal feeling is that strawberries are best suited to ice cream and raspberries are best suited to sorbet. This recipe confirmed that for me, but it was still a delicious sorbet. I made this Strawberry Sorbet by request for a friend’s birthday. It’s a simple recipe:

• 800g fresh strawberries puréed
• 410g sugar
• 410ml water
• 1/3 lemon

I made less sugar syrup than normal knowing I did not want this to be too sweet. So I dissolved 410g sugar into 410g water. I mixed the syrup with the puréed and strained strawberries and squeezed in a third of a lemon.

Cranked as usual.

It was delicious, not to sweet, and with great strawberry flavour. Still, I prefer it as an ice cream.

Today is Boxing Day, so it’s a good excuse to sit back, relax, and reminisce about ice cream and sorbet flavours from the past year. Naturally a few slipped through the net on Triple Motion, so I’ll do my best to start catching up.

We made Lime and Basil Sorbet many months ago, and it was a delicious and balanced recipe. Here’s what we used:

• 10 limes
• 1 lemon
• 1 big bunch of basil
• the usual sugar syrup (500g sugar dissolved into 500ml of water)

I juiced the limes and lemon and chopped the basil as finely as I could. We then added the sugar syrup until we had 18º on the Baumé saccharometer.

Easy as that. Just put it in the White Mountain freezer and crank!

The texture and flavour were darn near perfection, if we do say so ourselves…

p.s. this recipe was inspired by a dessert served at The Kitchin in Edinburgh last year.

There was once a dream of the perfect blueberry sorbet. Deliciously intense flavour, luxuriously smooth texture. Purity in frozen decadence.

Strange that this website began with the story of a failed recipe attempt. But Triple Motion is not simply about successes – these are ice cream adventures, experiments with ingredients and flavours, the never-ending quest for frozen indulgence.

So as was promised back in March, we have come back to achieve a blueberry sorbet worthy of the White Mountain itself. In late Summer, the Scottish highlands are swarming with sweet and tasty blaeberries. While resembling a small version of the American blueberry, the European variety (known as bilberries in England and myrtilles in France) are sweeter with a more intense flavour and dark flesh. Naturally, they should make a better sorbet. But the season is short and they’re generally only found in the wild.

After missing last year’s season, we have been anxiously waiting for a blaeberry report, ready to drop everything at a moment’s notice to rush to the hills and start picking and cranking. Finally, Nick mentioned that his housemates had been picking blaeberries near their farmhouse in Fala, about 30 miles south of Edinburgh. I eagerly phoned Big D and insisted he cut his weekend plans short and hightail it to Scotland.
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We recently made a tangy and creamy batch of raspberry ice cream. I’ve gotten into the habit of doing raspberry as a sorbet, so this was an interesting and thoroughly enjoyable return to a recipe I haven’t done in a long time.

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Another interesting element has made its appearance in the quest for the nut ice cream: almond milk. We’ve discovered this peculiar liquid in an organic shop, first for drinking but then, on account of its slight bitterness, for using in an ice cream.

Abricot seemed to be the fruit to go with, sweet, delicate… And almond/abricot is a common combination, maybe because one contains the other…
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Back for another helping of ice cream and comedy at the Lemoncustard Comedy Club, we followed on the previous week’s successful chocolate chip cookie dough. I don’t often do chunky style ice creams, but am becoming a big fan.

My friend John was shopping at some obscure Scandinavian furniture shop and had the epiphanic idea to chop up some Daim bars and stir them into a batch of vanilla ice cream. So that’s just what we did…

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Back at the Fringe last week we decided to spice things up a bit for the Lemon Custard Comedy Club.

A few days before, Leo met Steph, a nice Canadian selling cookies, and invited her to combine powers with the White Mountain. I couldn’t help thinking about Ernie and the Cookie Monster sharing milk and cookies back in the day.

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For some considerable time we have been discussing the possibilities of savoury ice creams. While I know this concept may strike fear into the hearts of many, especially those long devoted to the Russell Recipe, the White Mountain’s reign of glory must eventually encompass all courses of a meal.

So finally we have turned our debates about freezing points, sugars, salts, and alcohols into action. Big D came up to Edinburgh for the weekend insisting we finally try the Frozen Stilton Cheese Cream recipe from the Ices book. This is the weekend of savoury ice cream.

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