Time to indulge!
These are two recipes I wanted to try. I don’t have an ice cream maker so have never tried making it before as it seems rather labour intensive if you don’t have something which does the churning for you. It’s not that I wouldn’t mind getting a frozen dessert maker, but my kitchen is becoming rather cluttered with all the gadgets I have hoarded away. So when I saw this recipe by Nici Wickes on her local TV show World Kitchen, I thought I’d give it a try seeing as it seemed so easy and didn’t require churning.
It was easy… kind of. My arm strength is a bit pathetic so I probably should have used an electric whisk. On the plus side, I got a good workout! The ice cream turned out well, although it does melt rather quickly. Nici Wickes serves hers with a hot fudge sauce. You can find the whole recipe and food blog here.
The other recipe comes from Rachel Allen’s book Easy Meals. This is, as the title states, an easy cake to make. It’s flourless too, so would be good for gluten-free people. It is very dense, rich and slightly gooey. Perhaps a good make-ahead dessert for when you have people over.
Nici Wicke’s maple walnut ice cream
120g (1/3 cup) maple syrup
2 T caster sugar
4 egg yolks
300ml cream (lightly whipped)
½ cup walnuts, chopped roughly
Place maple syrup and sugar into a small, heavy bottomed saucepan and slowly bring to the boil while stirring with a metal spoon. Allow syrup to boil for 2 minutes or till you see even bubbles across the surface.
Place egg yolks into a bowl and whisk until pale in colour and then as you continue to whisk, slowly pour hot syrup/sugar mixture into egg yolks, and then whisk at high speed until the mixture has cooled, is whitish in colour and has doubled in volume.
Rachel Allen’s chocolate mousse cake
300g dark chocolate, broken into pieces, or dark chocolate drops
50g caster sugar
cocoa powder, for dusting
Preheat the oven to 180 degrees Celsius, gas mark 4. Line the base of a 20cm diameter spring-form cake tin with a disc of baking parchment and grease the sides with butter.
Place the chocolate and butter in a heatproof bowl set over a saucepan of simmering water and allow to melt, then remove from the heat and set aside.
Place the eggs and sugar in a separate bowl and, using a hand-held electric beater or electric mixer, whisk for 7-10 minutes or until the mixture forms a light, pale mousse.
Fold the chocolate mixture into the eggs until fully combined, then pour into the prepared tin and bake for 20-22 minutes or until the cake is almost set. Allow to cool down completely in the tin before removing, then dust with cocoa powder and cut into slices to serve.