Apr 21, 2010

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Apr 15, 2010

Rhubarb Ice Cream

This week saw the first flourish of rhubarb in our garden. Knowing it's at its best when young, thin and very pink, I uprooted a crop and decided to get 'stewing'.

Stewed rhubarb is delicious with custard or yoghurt but I fancied trying out a sorbet recipe. The result was a delicious and refreshing, pink ice cream. Here is a picture I took as I served it up for my husband (he likes kiwi fruit hence the presentation!). His vote? He loved it. Success!

If you fancy trying some go to my new rhubarb sorbet recipe page.

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Apr 3, 2010

Easter Egg Ice Cream

Over the last 10 years I have learned and indeed written a lot about making ice cream. If there is one thing I have learned, it is that ICE CREAM is a vast subject! Perhaps that's why I enjoy it so much - there is always something new to learn, always a challenge that awaits.

When it comes to Easter, however, I have realised that there is only one truly appropriate homemade ice cream you can make .... Easter egg ice cream.

Chocolate Easter eggs come in all shapes and sizes and the chocolate might be white, dark or milk. My mother, who is 80 this year, recalls fondly the chocolate easter eggs of her childhood. It was 1930s England and they were always milk chocolate eggs, made by Cadbury. Only about 3 inches tall, they had no fancy foil wrapping but were memorable for the tortoise-shell pattern on the outside of the chocolate shell. As one of 9 children, she only got 1 easter egg but relished every bit and there was never any left over in the household!

How times have changed .... today, according to many people I know and from what I have read in the media, there is invariably some Easter egg chocolate left over in the average household .... often because there have simply been too many bought or received as presents. Before the holiday comes to an end, everyone has had more than their fair share of chocolate so an Easter egg or two gets put to one side 'for a rainy day'.

Well, whether you wait for the rain to come or not, just remember that you can always use up that spare Easter egg in some homemade ice cream. My suggestions?

Milk Chocolate Ice Cream

White Chocolate Ice Cream

And if you don't use up all that Easter egg chocolate in making your ice cream, remember you can grate it to use as a fabulous ice cream topping.

Happy Easter .... eggs and all!

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