I’m back, after a very busy holiday time. All the best for 2013. The Christmas and New year time cost some serious kitchen juggling. The Eybers table played host to loads of visitors this holiday season. Which meant lots of food and some pre-planning required. Before the holidays I promised myself that I will also try those things I don’t normally make. The result is that I overcame some of my cooking fears and proofed that it’s sometimes simply just a question of doing it. Stop thinking too much and just go ahead and do it. The Christmas table got a duck and a chocolate ganache tart (I was always weary of the bird and the latter is all about making the pastry and no fear of melted chocolate.)
One of the things that I’ve never attempted was ice cream. I always thought it was too much of a hassle. However, I’m a convert now and my kitchen wish list has an ice cream machine added to it. You create so many different flavours. It’s also quite a crowd pleaser to be able to serve homemade ice cream.
There were some lessons as well, one of which was a watermelon granita that didn’t quite want to freeze. I figured out that the mistake I made was there wasn’t enough liquid in there. Just having watermelon juice with castor sugar won’t allow it to set, I had to add water. However, even though it didn’t set, I am using it as a nice watermelon sugar syrup that can be added to some soda water for a nice refreshing watermelon/minty flavour.
The nice thing with ice cream is that you can make it in advance as part of your dessert offering. Join in my attempts and please adults and kids.
So lounge around the pool and suck on the lollies or dish a up a bowl of ice cream.
Between all the guests, we got some pool-time in with the dachsies.
Serves 6 – 8
4 eggs separated
50 g castor sugar
1 vanilla pod, seeds only
3 Chocolate bars of your choice, roughly chopped
50 g 70% Cocoa chocolate
100 g toasted almonds, roughly chopped
500 ml cream, whipped
Pinch of salt
Beat the egg yolks and castor sugar together until silky and soft.
Add the vanilla seeds to the mixture and mix through.
Melt the chocolate in a double boiler. Add the nuts to the chocolate, mix through and set aside to cool slightly.
Lightly whip the cream.
Add the pinch of salt to the egg whites and beat to stiff peaks.
Add the cream to the egg yolk mixture and through.
Add the egg whites to the mixture and fold in gently.
Now add a little bit of the melted chocolate and gently fold through. Add the rest of the chocolate and fold through.
Pour into a freezer proof tub with lid. You can use old ice cream tubs.
Freeze overnight to be sure it sets properly.
Caramel ice cream
I almost feel too guilty to add this to the recipe page, as it’s so simple a 2 year old can make it.
Serves 6 – 8
600 ml cream, whipped to soft peaks
340 g can of caramel, slightly softened with a fork
After you’ve whipped the cream, simply fold in the caramel.
Pour in a freezer proof container with lid and freeze overnight.
Yoghurt ice lollies
Do yourself a favour and get hold of the plastic ice cream lollie moulds with re-usable sticks. It’s so much easier than having to try and find the suitable little tubs to freeze the ice lollies in.
Otherwise, you can clean small yoghurt tubs and buy the wooden lollie sticks at baking shops.
Create your own combinations and flavours. The more you start doing it, the more adventurous you’ll get. To remove the lollies: briefly dip the plastic holders in some warm water and they will easily slip out.
135 ml Mixed berry yoghurt
60 g Blueberries
Spoon a bit of yoghurt into the lollie holder.
Then add some of the berries. You can either leave them whole or slightly crush them if you want. Crushing the berries gives a bit more colour to the yoghurt.
Then top the rest of the lollie mould up with more yoghurt.
Insert the lollie sticks and freeze overnight.
Fruit juice lollies
180 ml fruit juice, use a clear juice (I used pomegranate juice)
60 g raspberries
Simply add the raspberries to the lollie moulds and fill up with the juice.
Insert the lollie stick and freeze overnight