Tag Archives: ice cream

Bourbon and Spiced Pecan Ice Cream

Spiced Pecan and Bourbon Ice Cream

There are four parts to this recipe, each of which stand on their own as beautiful things, but together totally become one of those instances of a sum being more than the parts. The four parts are:

  1. Spiced Pecans
  2. Vanilla custard
  3. Bourbon
  4. Homemade Waffle Cones

Making ice cream cones with @thelaundry

The ice cream was inspired by a few things:

  1. A house guest who wanted to learn to make ice cream.
  2. The holidays, where pecan pie is a family tradition that has long eluded me – I’m just not a big fan of pecan pie. Too rich. Too sweet. But I love pecans. And I love ice cream.
  3. Gloria Nicol, who taught me how to make ice cream cones a few weeks ago using the recipe in Jeni’s Splendid Ice Creams at Home and Gloria’s cool ice cream cone making contraption.
  4. My dad’s love for butter pecan ice cream. I didn’t go home for Christmas this year, so I’ve been looking for all kinds of excuses to make things that remind me of my Chicago home.
  5. David Lebovitz’s book, A Perfect Scoop.
  6. I love Bourbon.

The spiced pecans in this totally rock my world and I’ve since made them again to use for other purposes – they’re great on salads, or just to eat as their own.

Bourbon and Spiced Pecan Ice Cream

This recipe explains how to make custard on a stove top, but if you have a high-powered blender like a Vitamix or Froothie, you can also make custard in a blender.

  • 1 cup (250ml) whole milk
  • A pinch of salt
  • 3/4 cup (150g) sugar
  • 1 vanilla bean, split lengthwise
  • 2 cups (500ml) heavy cream
  • 5 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 3 Tbsp (45ml) bourbon (I like Makers Mark)
  • 1 batch of Spiced Pecans (recipe below).

1. Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.

2. To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.

3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

5. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.

6. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions. During the last minute or so of churning, add the bourbon pecans to the machine (reserve a few pecans for garnish if you’d like).

Spiced Pecans

  • 2 Tbsp egg whites
  • 1/4 cup (60g) packed light brown sugar
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • a few grinds of black pepper
  • 1/2 tsp salt
  • 1/4 tsp ground chile
  • 1 tsp vanilla extract
  • 2 cups (200g) pecans


  1. Preheat the oven 300F / 150C. Spray a baking sheet with nonstick spray.
  2. Whisk the egg whites in a medium bowl. Stir on the sugar, spices, vanilla and pecans. Spread the coated nuts evenly on the baking sheet.
  3. Bake for 30 minutes, stirring twice during baking, until the coating has hardened onto the pecans and they are nice and dry. Remove from the oven and let cool completely.
  4. For ice cream, chop them coarsely before mixing into the custard.

Oh look, I made a picture with some text on it!

Bourbon and Spiced Pecan Ice Cream

This is my submission to Kavey’s Bloggers Scream for Ice Cream, inspired by ice cream showstoppers!

Coffee Ice Cream

Coffee Ice Cream

This coffee ice cream is cool because unlike most coffee ice cream recipes, this one uses whole bean coffee (rather than instant). And when you use good coffee, freshly roasted, the resulting ice cream flavour is rich, complex and infinitely variable. Different beans have different characteristics – fruity, acidic, chocolatey, citrusy and so on – and the resulting ice cream takes on these flavours and releases them in perfect deliciously cold creamy mouthfuls.

In this particular instance I used Ethiopian Yirgacheffe beans from Rave Coffee. As a coffee, these beans produce subtle notes of damson and plums, which the careful taster may be able to pick up in their ice cream, as well. Best served with complimentary flavours – poached plums comes to mind, or how about plum crumble?

Another benefit to this recipe is it makes it easy to make decaffeinated coffee ice cream, simply by using decaf beans. The result may be less nuanced than with a fancy single estate bean, but honestly, who would mind?

Coffee Ice Cream


  • 1.5 cups (375 ml) whole milk
  • 3/4 cup (150 g) sugar
  • 1.5 cups (125 g) coffee beans
  • pinch of salt
  • 1.5 cups (375 ml) double cream
  • 5 egg yolks


  1. Heat the milk, sugar, coffee beans, salt and 1/2 cup (125 ml) of cream in a saucepan. Once warm (but not boiling), remove from heat, cover and let it steep for 1 hour or so.
  2. In one bowl, pour the remaining 1 cup (250ml) cream and set a strainer on top of it. In another bowl, whisk together the egg yolks.
  3. Warm up the coffee-infused milk mixture and slowly pour it (beans and all) into the bowl with the egg yolks, whisking constantly, then scrape the mixture back into the saucepan.
  4. Warm the saucepan over median heat, stirring constantly with a spatula, until the mixture thickens and coats the spatula (you’ve just made custard!). Pour this custard through the strainer into the bowl with the cream and stir.
  5. Chill the mixture thoroughly in the refrigerator (I do this overnight) then freeze it in an ice cream maker (or use David Lebovitz’s technique for making ice cream without an ice cream maker).


This is my submittions into Kavey’s Bloggers Scream for Ice Cream, Inspired by Hot Drinks edition!

Dolcetti Gelato

Dolcetti Ice Cream

Ever since my sister introduced me to home coffee roasting and Rave Coffee‘s green coffee beans, I’ve been going to them ever seen for all my coffee needs, particularly fresh roasted beans when I’m not roasting my own, and the occasional Perfect Flat White. Rave Coffee is in an unlikely place, slightly hidden amongst a row of small businesses in the Cirencester industrial estate. In recent weeks, I’ve noticed another unlikely suspect appear in this same row of shops: a gelateria called Dolcetti. The doors have always been closed, but today, they were open, so I decided to go in.

Thh first thing I saw when I walked through Dolcetti’s mysterious doors was a big window looking into the room where the gelato is made (read: ice cream maker envy on overdrive). I then made my way to the ice cream case. I was in between errands, so gelato wasn’t really a practical purchase, but the owner, Rob Gibson, happily told me all about his new business and let me (or rather, insisted that I) try almost every flavour in the case. 

Dolcetti Ice Cream

Rob is serious about gelato, and even in these early days he’s done an impressive job at creating a niche, high-end product that defies the “local” cliche by doing it like he really means it. All of the dairy comes from a private farm up the road, and there’s even a “Rave Mocha” flavour using Rave Coffee from next door. Best of all, this is a dream realised (a dream Rob’s had for the last 20 years) and the enthusiasm shows, both in his words, and in his inventive flavours like “cherry yogurt” and “Swiss”, a combo of pecans and white chocolate. He also let me try his rum raisin gelato, made extra special by soaking the raisins for weeks in a very high quality rum (he wouldn’t say WHICH type of rum – “I won’t give away all my secrets” – gotta respect that!).

As a sorbet enthusiast, I was particularly inspired by the raspberry sorbet which had the most amazing colour and I loved that he kept the seeds from the berries in the sorbet. Also special was the lemon sorbet, crystal white and with the cleanest flavour. “Sicilian lemons”, Rob tells me: figures.

A gelateria has opened in Cirencester next to Rave Coffee: http://dolcetti.net The guy is sweet & the product is quality. Seeds in the raspberry sorbet!

Dolcetti, Stirling Works, Love Lane, Cirencester GL7 1YG
tel. 01285 641333 / info@dolcetti.net

[Update: While at Dolcetti, I gave Rob my card and urged him to get on Twitter and Facebook (as you do when you do what I do). Yesterday I received this uber nice message from him: “Many thanks for all your tweets and fantastic photos. You were a breath of fresh air and just what I needed to get the twitter account open. My wife has been pushing me, but with so many other things to do, I have just not been able to get to this important part of marketing. I have however due to your visit now got going, and look forward to seeing what happens.” So please give them a follow: @GelatoDolcetti.]

Avocado Ice Cream

Avocado ice cream

This week is Holy Week, or as I’ve decided to call it, Holy Mole Week, because yesterday saw another one of my epic gatherings at Orchard Cottage, this time for a Mexican fiesta party featuring tamales, mole sauce, black beans, salsa and for dessert: chocolate cake and ice cream.

My original plan was to do chilli chocolate brownies with vanilla ice cream, but a chocolate tour in Camden with Jennifer Earle and Kavey Favelle introduced me to Artisan du Chocolate and their Lumi milk chocolate bar. Lumis are ripe limes boiled in salt water and sun-dried, giving the the chocolate a fresh tanginess. Given that my meal plan already involved lots of chilli and rich flavour from the mole sauce, I loved the idea of adding a fresh element to the cake, rather than more chilli. Plus, lime was totally fitting with the Mexican theme.

Avocado ice cream

As for ice cream, I debated whether to make lime sorbet, coconut ice cream or avocado ice cream, and in the end decided to make all three, it what is now infamously known as “the trio” (a phrase I apparently kept repeating all night long, following many bottles of Prosecco – I still maintain that the phrase has a nice ring to it).

All of the ice creams in “the trio” were good, really good, but the avocado was absolutely outstanding and perfect with the cake.

"The Trio"

I made the ice cream on Kavey’s suggestion, who did an avocado ice cream on her blog last year. I was ultimately drawn to David Lebovitz’s recipe in The Perfect Scoop for its inclusion of sour cream and lime, both of which sounded perfect for my cake. But the avocado ice cream didn’t need the cake at all (though it didn’t hurt): this ice cream totally stands on its own. It’s creamy but fresh-tasting at the same time, especially with that little hint of lime. It was so good that Patrick secretly stashed some extra avocado ice cream in the freezer so that we didn’t eat it all at once. Because we would have. 

5.0 from 1 reviews

Avocado Ice Cream

  • 3 medium ripe avocados (about 675g)
  • ¾ cup (150g) sugar
  • 1 cup (240g) sour cream
  • ½ cup (125ml) heavy cream
  • 1 Tbsp freshly squeezed lime juice
  • Big pinch of salt

  1. Cut open the avocados, remove the pits, and scoop out the flesh.
  2. Combine all ingredients in a blender and puree until absolutely smooth.
  3. Freeze in your ice cream maker according to the manufacturer’s instructions.


I’m including the avocado ice cream in Kavey’s Bloggers Scream For Ice Cream round-up under the fruit theme (yes, avocado is a fruit!).

Brown Bread and Guinness Ice Cream

Brown Bread & Guinness Ice Cream

Last weekend I had a few friends over for an Orchard Cottage slumber party / food fest. Among them was Kavey of the blog Kavey Eats and her latest stack of cookbooks. One of the themes of our visits has been to trawl through these books and pick out recipes to make. Then we head to the shop and return home for a weekend of cooking and eating. It’s basically my ideal way to spend time.

Kavey and I share many mutual foodie interests, one of which is ice cream. Kavey runs a monthly blog meme called Bloggers Scream for Ice Cream (aka BSFIC), so I always like to use Kavey’s visits as an excuse to try a new ice cream recipe. It also helps that her chosen theme for this month’s BSFIC is BOOZE, which made my mission to make ice cream all the more inviting.

Convenient to my cause, one of Kavey’s cookbooks was The Icecreamists: Vice Creams, Ice Cream Recipes & Other Guilty Pleasures by Matt O’Connor. I wasn’t sure if I liked this book at first, totally based on the cover whose bright pink / black design is really hard on my eyes. Inside the book, I continued to find other aspects of the design off-putting: lots of light-coloured text on dark backgrounds and pseudo punk rock motifs. I get what they’re going for, but it doesn’t make for user-friendly reading, which is pretty crucial for recipe books.

The photographs, however, are another matter – here the dark and brooding style really works. These days, too many pictures of ice cream involve pastel colours and frilly props. Not so in The Icecreamists. I reckon a man took the pictures – indeed, his name is Anders Schonnemann – and he definitely has balls (or should that be scoops?).

Having perused the book, it was obvious which recipe needed to happen: Brown Bread and Irish Stout Ice Cream (pictured in a very manly Guinness glass, though oddly looking more like a milkshake than an ice cream – but nevermind). I’d never heard of “brown bread ice cream” before but it seems to be a “thing” in these parts. It goes back to 18th-century Victorian times and has been a popular flavour in England and Ireland ever since. The premise is this: take ice cream, and mix in crunchy caramelised bits of bread crumbs. Sounds good, right? And this version is a particular tribute to the Irish, made with brown Irish soda bread and Irish stout (Guinness in my case).

The ice cream base is a basic custard, kicked up with cinnamon and nutmeg (a LOT of nutmeg, which I loved). For the brown soda bread, I followed the recipe in Bread: River Cottage Handbook No. 3 which includes dark treacle for a sweet, molassesy kick – basically perfect for this ice cream. The recipe only calls for 50ml of stout, which leaves plenty left over for drinking, but also makes me question whether the stout flavour comes through, particularly with the high flavour spices. Regardless, the final result was a total win. Caramelised bread crumbs in ice cream – or in anything for that matter – might be my new favourite thing.

Brown Bread & Guinness Ice Cream

Brown Bread and Guinness Ice Cream

Adapted from The Icecreamists.
  • 250 ml (1 cup) full-fat milk
  • ½ teaspoon allspice
  • ½ teaspoon nutmeg
  • 125 ml (1/2 cup) double cream
  • 2 egg yolks
  • 88 g (1/2 cup) dark brown (muscovado) sugar
  • 20 g (1/3 cup) brown Irish soda bread (or other brown bread)
  • 50 ml (1/4 cup) Guinness or other stout
  • 30 g (1/2 cup) brown Irish soda bread
  • 30 g (1/4 cup) dark brown (muscovado) sugar

  1. Pour the milk, spices and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil.
  2. Meanwhile, whisk the egg yolks in a heatproof bowl until smooth. Add the sugar and whisk until slightly fluffy. Gradually pour the hot milk into the egg mixture while whisking continuously to prevent the eggs scrambling. Return the mixture to the saucepan and place over a low heat, stirring frequently until the custard thinly coats the back of a wooden spoon. Do not allow to boil.
  3. Add the crumbled soda bread and mix with a stick blender, then pour the mixture back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, half-fill a sink with cold water and ice and place the bowl in it for 20 minutes. Never put the hot mixture straight into the fridge.
  4. Once cooled, boil the stout until it is reduced by about half and add to the custard. Cover the mixture and refrigerate, ideally overnight but at least for 6 hours, until thoroughly chilled (at least 4°C/40°F). Pour the chilled mixture into an ice cream machine and churn according to the manufacturer’s instructions (you can also make this without an ice cream maker).
  5. Meanwhile, prepare the caramelised crumbs. Combine the crumbled soda bread and sugar and spread over a shallow baking tray lined with parchment paper. Place under a medium-hot grill, stirring frequently, until the breadcrumbs are softly caramelised. Allow to cool a little.
  6. Fold most of the toasted bread mixture into the ice cream, then use a spoon or spatula to scrape the ice cream into a freezer-proof container with a lid. Freeze until it reaches the correct scooping texture (at least 2 hours).
  7. Decorate each portion with a few of the remaining caramelised bread crumbs before serving.


Recipe posted for Kavey’s Bloggers Scream For Ice Cream December challenge.

Apple Pie Ice Cream with Stem Ginger

Apple pie ice cream

Orchard Cottage is living up to its name at the moment. When I look out the window, all I see are a bundle of trees, branches dripping with ripe and ready apples. The mind reels with how to use them all.

First of the Orchard Cottage Apples

First of the Orchard Cottage Apples

Well, here’s an invention I came up with last weekend: apple pie ice cream, though I should really call it “apple crumble ice cream” because crumble topping is what I ended up using for the “pastry effect”. And indeed, that pastry aspect is essential – after all, one of the best bits of apple pie is buttery pastry. I would have used pre-baked shortcrust pastry, but I happened to have crumble topping stashed in my freezer and was feeling lazy, so I toasted that the oven for 10 minutes and went to town.

Apple pie ice cream in progress

The crumble topping worked amazingly well, retaining its crispy texture even after being swirled into the ice cream. That said, I do want to try this again with proper pastry, something a little softer with more chew. Crumbled up cookies or biscuits could also work in a pinch.

Apples for apple pie ice cream

As for the apples, those get stewed up with some spices – I use cinnamon and nutmeg – plus the magic ingredient, stem ginger, which gives it a spice kick and adds a further bit of texture to the whole mixture, which gets cooked up in a pan until the apples just start to fall apart. Depending on the size of your apples, you might not need all of the apple mixture, which is ok because you can serve the leftovers with the ice cream itself.

Stewed apples for apple pie ice cream

Crystallised Stem Ginger

The ice cream base is a basic vanilla custard adapted from David Lebovitz‘s The Perfect Scoop. I toyed with adding cinnamon to the custard, too, but in the end decided to keep it simple and allow more of a contrast between the ice cream and spiced apples. I’m glad I did this.

Custard for vanilla ice cream

One point that requires some finesse is the swirl. I’d be tempted to let the ice cream custard freeze for 30 minutes or so before swirling the apple in. Fresh out of the churn, the ice cream is still a bit soft, which makes for less of a swirl and more of a mix-in. Still, it’s good all the same.

Apple pie ice cream
5.0 from 1 reviews

Apple Pie Ice Cream
Recipe type: dessert

Feel free to bump up the spices or add any additional spices that sing of apple pie to you (a bit of all spice might not go amiss).
  • 1 cup (250ml) whole milk
  • A pinch of salt
  • ¾ cup (150g) sugar
  • 1 vanilla bean, split lengthwise
  • 2 cups (500ml) heavy cream
  • 6 large egg yolks
  • ¾ teaspoon pure vanilla extract
  • 1 Tbsp butter
  • 3 cooking apples (e.g. Bramleys), peeled and cut into 1cm pieces
  • 100g stem ginger, diced
  • 2 Tbsp dark brown sugar
  • ½ tsp cinnamon
  • a few gratings of fresh nutmeg
  • a splash of rum
  • ½ cup crumble topping, cooked and crumbled pie crust, or crushed biscuits/cookies of your choice

  1. Heat the milk, 1 cup of the cream, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.
  2. While that’s infusing, prepare the apples: melt the butter in a saucepan on medium heat then add the apples, stem ginger, brown sugar, cinnamon and nutmeg. Cook on medium heat until the apples start falling apart, but you still have some texture of the whole apple remaining. Taste it – you may need to add more sugar depending on the size of your apples. Add the rum if you like and cook for another minute. Remove from heat and leave to cool.
  3. Move on to the ice cream: Set a strainer over a medium bowl and pour the remaining cream into the bowl.
  4. In a separate bowl, whisk together the egg yolks. Gradually pour the infused milk mixture into the yolks, whisking constantly as you pour. Scrape this back into the saucepan and return to a low heat.
  5. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
  6. Strain the custard into the heavy cream, add the vanilla extract and stir to combine. Leave to come to room temperature (you can speed this up by using an ice bath). Put this along with the cooked apple and crumble topping and leave to chill thoroughly.
  7. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions. When done, swirl in the cooked apple and crumble topping (use your discretion here – you may not need all of the cooked apple – I added about a heaping ½ full to mine). Put everything into a freezer proof container and give it a couple hours to freeze thoroughly before digging in.


Apple pie ice cream

I’m submitting this to Kavey’s Bloggers Scream For Ice Cream spice-themed meme.

Blackcurrant Swirl Ice Cream

Blackcurrant Swirl Ice Cream

A couple weeks ago, in the last of the Orchard Cottage summer festivities, friends from near and far gathered for a BBQ / slumber party that will forever remained etched in my memory for its three cheese plates in 24 hours.

The other source of memory burn: this blackcurrant swirl ice cream.

Amongst my my guests that weekend were Rachel Demuth, owner of Demuths Restaurant and Vegetarian Cookery School in Bath, who put in a request for blackcurrant ice cream. Blackcurrants are one of those British fruits that I’ve never quite got my head around (the exception being Cassis, a blackberry liqueur that works wonders with Rosé). I think I associate it with Ribena, which I’m not particularly fond of.

Anyway, I like a challenge. I had some difficulty finding blackcurrants – we’re well past their season – but found some frozen ones at The Organic Farm Shop, where I also acquired the necessary milk, cream and eggs (I’m not sure why, but the farm shop’s dairy makes The Best ice cream – I think it has something to do with their super rich cream that’s almost as thick as yoghurt, and their wonderfully creamy yellow egg yolks).

To make the ice cream, I adapted the recipe for Raspberry Swirl Ice Cream in the forever useful David Lebovitz book, The Perfect Scoop. Rachel lent a hand by advising on the blackcurrants, which she cooked on the stove with some sugar until they just started to burst. We swirled this in just after churning, though in retrospect I think I’d let the ice cream freeze a bit before mixing in the blackcurrants, just to amplify the “swirl” effect even more.

Blackcurrant Swirl Ice Cream

So I think this ice cream has made me a black currant convert. They’re super tart, which I LOVE, especially when combined with the rich creamy sweetness of the ice cream. This recipe also has me wanting to try more “swirl” ice creams with this season’s found fruit: blackberries and elderberries I’m thinking. Stay tuned.

Blackcurrant Swirl Ice Cream
Recipe type: Dessert
Serves: 6

Adapted from David Lebovitz’s The Perfect Scoop. Yield: 1¾ litres.
  • 250ml whole milk
  • 130g sugar
  • pinch of salt
  • 375ml thick cream
  • 5 egg yolks
  • ½ tsp vanilla extract
  • 160g blackcurrants (fresh or frozen)
  • 25g sugar

  1. To make the ice cream, warm the milk, sugar and salt in a saucepan. Pour the cream into a large bowl. Set a sieve over the top.
  2. In a separate bowl whisk the egg yolks and set aside. Slowly pour the warm milk into the egg yolks. Spoon the warm egg/milk mixture back into the saucepan.
  3. Stir the mixture over medium heat until heated and the custard coats the back of a spoon.
  4. Pour the warm custard through the sieve into the cream and add the vanilla extract. Gently mix.
  5. Cool over an ice bath. When cool, chill thoroughly in the fridge.
  6. To make the blackcurrant swirl, add the sugar and blackcurrants with a dessert spoon of water to a saucepan.
  7. Cook the blackcurrants on medium heat, stirring constantly, until the sugar has dissolved and the blackcurrants begin to burst.
  8. Leave to cool.
  9. To finish, churn the cooled custard in your ice cream maker for about 20-30 minutes. When done, add the blackcurrant, swirl once or twice, then remove to a freezer-proof container (do not overmix!).
  10. Freeze for several hours before serving.