Peach and Yoghurt Ice Cream


So, by the time you read this I’ll probably be on a flight to Canada. YAAAYY! I made this ice cream a few weeks ago, ready to have posts for you all whilst I’m away, because I’m assuming I will be having too much fun seeing the beauty of Canada and eating BBQ and being with my friends to blog.

I don’t have an ice cream maker, so this is all by hand, which involves freezing, taking it out, stirring, freezing, stirring, etc, which is a bit labour intensive, but I don’t have the room or money to have an ice cream maker. If you are lucky enough to own one, I’d imagine that you shove all the ingredients into it, and it does it all for you, but I have no idea how they work, so don’t quote me on that.

This involved me making custard for the first time, which was quite an experience. I’ve never made it before (although I did make creme patissiere a few months ago, which is kind of similar). I was quite worried about messing it up, but it did turn out okay. This custard was way nicer than the chocolate custard of a few weeks ago, which I have still not forgiven for being ridiculous and not working. It may have been partially my fault, but I also blame the recipe. And cornflour.

So, you puree half your peaches, and the other half you chop into small pieces. Whilst making the peach puree, it occurred to me that I could make peach juice. Peach juice is pretty much my favourite (non-alcoholic) drink in the entire world, and any time I go to Italy it’s basically all I drink because you can’t get peach juice here. Well, you can, but it’s expensive, and none of the shops near me sell it. So whilst peaches are in season I am going to be making me some homemade peach juice. Yeah. (I hope Canada has peach juice…).

In a style very much true to myself, I decided to make this ice cream one evening without fully anticipating that it would take quite a few hours, and that I’d have to wait for it to freeze a bit, then stir it, etc. So I waited for it to freeze the first time, and then I thought “I’ll go to bed now. In 8 hours it probably won’t be that frozen”. Wrong, past me, WRONG. Idiot. I got up in the morning only to find that yes, the ice cream had completely frozen through, and was more like a very icy sorbet than ice cream. Whoops. This said, it IS very tasty, and peachy, and I imagine if someone that isn’t me made it, it would be creamy and wonderful too. The photo in the book looks very much not like what I made. Oh well! Ice cream lessons have been learned.

Next week: Roasted hazelnut, muscovado and coffee cake


Peach and Yoghurt Ice Cream (from Easy Everyday Desserts)

3 egg yolks

150g caster sugar

150ml milk

8 large, ripe peaches

3 tbsp fresh lemon juice

150g thick Greek-style yoghurt

2 tbsp Amaretto (optional – I didn’t bother)

1. Beat together the egg yolks and sugar in a bowl until pale. Heat the milk until almost boiling, then pour it into the egg mixture, beating continuously. Return the mixture to the pan and cook gently, stirring, until thickened – do not allow to boil. Allow to cool, then chill.

2. Peel and stone the peaches, then puree half of them with the lemon juice; finely chop the rest. Stir the peach puree, yoghurt and Amaretto (if using) into the custard. Pour the mixture into a shallow plastic container and freeze until it sets 2.5cm in from the sides.

3. Turn the ice cream into a chilled bowl and whisk to break down the ice crystals (this is when I went to bed). Return to the container and freeze for a further hour. Whisk again, stirring in the chopped peaches, then return to the freezer until firm.

4. Transfer the ice cream to the fridge about 30 mins before serving to allow it to soften slightly.




Iced Apricot and Blueberry Terrine


I’ve had quite a crazy week – all sorts of things have been going on, and this is the first chance I’ve really had to sit down and write. In the same way that 9:30 yesterday evening was the first opportunity I had to bake. Incidentally it was well-timed, because the weather has been GLORIOUS today (apart from a brief downpour that happened to coincide with my cycle home), and I went to a BBQ at my lovely friends’ house, and they gave me homemade burgers, and I gave them this. Iced apricot and blueberry terrine.

I’ve been abbreviating and referring to it as ‘ice cream’ to people, but when we came to eat it and tried to scoop it out of the tub, it became very clear that it is not ice cream. It does not scoop, it is designed to be sliced. So sliced it was. I’m not going to lie, it mostly tastes of cream and meringue, but there is nothing wrong with that. The original recipe involved blackcurrants instead of blueberries, but not knowing where the hell to get blackcurrants (I tried both supermarket and actual market, and they don’t seem to be a thing), I compromised with the closest thing possible. And it turned out very well. This is like a test run for me before I make real ice cream for the first time, and I’m feeling pretty confident about being able to do that now.

Iced Apricot and Blueberry Terrine (adapted from Tender Vol.II by Nigel Slater)

200g blueberries (by all means, use blackcurrants if you can find them)

2 tbsp caster sugar

2 tbsp water

4 apricots

500ml cream

120g meringues (8 meringue nests – you can make your own, but I was lazy and used shop bought)

1. Put the blueberries, sugar and water into a small pan. Bring to the boil, leave to simmer for 5 mins, until the fruit starts to burst, then boil hard for two minutes until the liquid has reduced a little. Remove from heat and allow to cool a little.

2. Halve and stone the apricots, and then chop into small pieces. Whip the cream until it is thick but stop short of whipping it so far that it stands in peaks. It should be able to slide slowly from the whisk.

3. Crumble the meringues into small chunks, then fold gently into the whipped cream with the chopped apricots. Pour into a freezer-proof box (roughly 24x12x7cm) lined with cling film. Pour the blueberries on top, then gently swirl them through the mixture. Fold the overhanging cling film over the top and freeze for at least 4 hours. To serve, cut into thick slices with a sharp knife.


Next week: Chocolate Chip Cupcakes!