month : 04/2016 3 results

Lemon Sorbet

When I first had a crack at making sorbet I was amazed at how great the homemade stuff tastes. There's so much more flavour than the store bought version! Lemon sorbet is a real crowd pleaser: I think because the sour lemon combined with the sweet sugar base is the perfect marrying of flavour. So refreshing too!The best part about sorbet is how easy it is to make. You really can't get this recipe wrong. Just make sure you cool the mixture thoroughly before churning, preferably overnight. ...

Chocolate Chilli Mezcal Ice Cream

Ice cream always gets me excited; but this recipe takes it to a whole new dimension. I'd sum up this Mezcal ice cream as being surprisingly tasty and a little exotic. Let's face it, any ice cream that's boozy is either good or great. But wait, what's Mezcal? It's not exactly a household name in Australia so let me elaborate:Let me start by saying this recipe doesn't include the worm! But I'd like to think this ice cream will unlock wonderous experiences for you. I used Monte Alban ...

Cheesecake Base Crumb for Ice Cream

These chunks of cheesecake base are well worth the effort. I've suggested using Digestive biscuits but you can use any plain biscuit like Nice or Marie biscuits. If you don't have a blender to make the biscuit crumb, simply place the biscuits in a clean bag and crush with a rolling pin. After you've baked your cheesecake base Once you've cooled and cut up your biscuit base you'll need to put into an airtight container and leave in fridge for at least an hour. You want them cooled right ...