Frozen Raspberry Marlow

I have been trawling through old recipe books lately. It is a fascinating pastime that usually results in the conclusion that recipe books are no longer necessary. Every recipe, cooking idea, weights and measures information is available on the internet. Cookbooks clutter up the bookshelves and get dusty.

Last week I was reading a book named, "Cooking with Fruits." Oh, this will be interesting I thought, and sure enough it had weird recipes in it like Fruit Dip for Crudites, Honeydew Melon with Crab, and Veal with Pomegranates. No, none of these were for me. 



So I quickly flicked to the sweet end of the book looking for a delicious creamy dessert or fancy cake recipe. Disappointment slowly mounted until I found this clever little recipe. Well, it is more an idea that can be adapted than a recipe. 

To state the obvious, frozen desserts are brilliant. They can be made in advance then eaten in small or large quantities, by one, a few or many. 

Raspberries- Fresh or frozen are suitable. I use frozen simply because they are cheaper.

Marshmallows- Usually available in vanilla, raspberry or mixed packets. Vanilla will produce a sweeter marlow but not by much. 

Dates- The recipe states fresh but if you can't get fresh or they are too expensive then use the packaged dates from the grocery aisle. It is important to check that there are no pits in them because the food processer can't cope with them and is likely to be damaged.

Cream- The quantity does not have to be accurate. If you want the raspberry flavour to be less intense, add more cream. 

Ingredients
1.5 cups raspberries
125g marshmallows
6 fresh dates
1 cup cream, whipped.

Method
1. Put dates in food processor and dribble boiling water over and allow to soften.

2. Add raspberries and blitz until smoothish. The raspberry seeds will still be visible.

3. Heat raspberry mixture with marshmallows in a small saucepan until marshmallows melt. 

4. Refrigerate until cold.
5. Fold in whipped cream.

6. Freeze until frozen.
7. Enjoy with anything you want. 

  

Eggless Strawberry Ice Cream

The punnets of strawberries were cheap this week so what better way to soothe a sore throat than with ice cream. 

This recipe contains no eggs. I know that commercial ice cream has eggs but I try not to think about it when I am tucking in to my favourite bought flavour. Making ice cream is however, quite different. The thought of half cooked egg in a chilled dessert just puts me off making ice cream so I have scoured the internet and tried many variations of frozen ice cream and sorbets to find delicious recipes.

This is the simplest recipe for ice cream that you could hope to find. There is also flexibility with the recipe which is great.

Sugar- I use raw sugar because this is what is sitting on the kitchen bench. Plus it also gives a deeper flavour.

Cream and milk- Depending on your preference, all milk, a mix of both or all cream can be used to make 2 cups in total. I tend to use 1 cup milk and 1 cup cream. It isn't as icy as all milk but if you want really creamy ice cream, then use all cream.

Vanilla- I like it but it doesn't matter if you haven't got any. 

Food colouring- If you like really pink ice cream. I don't use it because I think the ice cream is pink enough. 

If you don't have an ice cream maker, do not worry. The instructions for making it without are included. It is worth it!

Ingredients

1/2 cup sugar
1 cup milk
1 cup cream
1/2 teaspoon vanilla
1 x 250g punnet fresh strawberries.



Method  
1. Warm milk in the microwave until hot to touch.
2. Add sugar and stir until dissolved.
3. Place mix in refrigerator until chilled.
4. Add milk mix, cream, vanilla and hulled strawberries in a blender and blend until smooth.
If you have an ice cream machine:
5. Pour mixture into ice cream machine and follow instructions.
6. Store in freezer.

If you don't have an ice cream machine: 
5. Place a freezer safe pan or bowl in the freezer when starting to make the ice cream so it is chilled.
6. Transfer your mixture into the cold pan and put it back in the freezer for about 20-30 minutes. Around that time, check the ice cream. 
7. Once the edges start to freeze, take out the mixture and beat it using a hand mixer.
8. Return the pan to the freezer. Every 30 minutes or so, take it back out and beat the ice cream again. Repeat until it is firmly frozen, usually around four or five mixing sessions. Once it’s frozen, the mixture should be smooth and creamy.

Store your ice cream in the freezer. Enjoy!

Another fabulous portrait by John!