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!

Strawberry Hazelnut Cake

When you ask somebody what they would like for dinner, you have to then be prepared to create what they have asked for. On this occasion, the request was for "something healthy." Damn, there goes my ideas of a luscious chocolate cheesecake or a cream laden pavlova.

I dragged out a "Slimmers' Book," that obviously hadn't seen the light of day for many years and began to flip. There were some quite nice looking recipes in it, but most with watery looking sauces and over proportioned with vegetables. There were, however, some tasty looking desserts that looked ideal for this horrendous, humid weather we are surviving through at the moment. 

This hazelnut strawberry cake is delicious, but I have to confess I made some small modifications, so it might not be as "slimmers" as it was originally. Not too decadent though.

INGREDIENTS

Cake

• 4 eggs
• 1/4 cup castor sugar
• 1/3 cup self-raising flour
• 1/3 cup ground hazelnuts

Strawberry filling

• 125g light cream cheese
• 1 tablespoon strawberry or raspberry jam
• 1/2 of 250g punnet strawberries

Cream cheese topping

• 125g cream cheese
• 1/3 cup cream
• 1 teaspoon vanilla essence

Decoration

• Remaining half punnet of strawberries
• Small amount of ground hazelnuts.

METHOD

1. Grease deep 20cm round can pan and line base with baking paper.

2. Beat eggs and sugar in small bowl with electric mixer until thick and creamy.

3. Fold in sifted flour and hazelnuts.

4. Pour mixture into prepared pan.

5. Bake in a moderate over for 30 minutes.

6. Turn onto wire rack to cool. 

Strawberry Filling

7. Blend or process cream cheese, jam and 1/2 punnet of strawberries until smooth.

Cream cheese topping

8. Blend or process all ingredients until smooth.

Assembly

9. When cake is cold, cut in half horizontally.

10. Spread with filling and top with remaining cake.

11. Spread cream cheese filling over cake.

12. Decorate with reserved strawberries and ground hazelnuts.

13. Refrigerate for several hours.