Hokey Pokey Ice Cream
This ice cream looks complicated; but in fact it's really simple, you just have to make the different components in different stages. As heat is the enemy to ice cream, it's best to make the custard and toffee sauce the night before. Make the honeycomb on the day as it has a tendency to go soggy and start to dissolve.
For the Ice Cream Custard
1. Beat the egg yolks and sugar together in a bowl until they become pale and slightly thicker.
2. Heat the milk and cream together in a saucepan, until tiny bubbles appear. Don't let it boil.
3. Remove the hot milk from the stove and pour through a sieve onto the eggs. Use a spoon to mix them, don't be tempted to use an electric whisk like I did. It creates a very frothy custard that is a nightmare to cook.
4. Return the custard to the pan and heat again for approximately 10 minutes, until it has thickened and coats the back of a spoon.
5. Make sure you keep stirring to avoid lumps; but don't worry if you do. There's a secret cheat - if you get into difficulties you can use a handheld liquidiser. It works a treat and no one ever knows.
6. Pour the custard into a jug and leave to cool, then place it in the fridge overnight.
1. Place the sugar, butter and cream into a small saucepan and heat gently. Keep stirring until the sugar and butter have melted, about 10 minutes.
2. Remove from the heat and add the pinch of salt, to taste.
3. Pour the sauce into a bowl to cool, then place it in the fridge overnight.
Honeycomb - I used Nigella's Recipe.
Make the honeycomb just before you're ready to make the ice cream.
1. Line a baking tray with grease proof paper - this is a must first step.
2. Place the sugar and syrup in a large, heavy based pan. It needs to be large because when you add the bicarb it will froth up and it's a little scary!
3. Mix the sugar and syrup together with a spoon, until well combined and then heat it on a low heat - WITHOUT stirring!
4. Once the sugar looks like it has dissolved, you can increase the heat and allow it to boil for about three minutes, until you get a maple syrup colour. I found this tricky, not wanting it to be too pale or, worse still burn the sugar. I decided under was better than over done.
5. Remove the sugar from the heat and with your whisk ready, add the bicarbonate of soda. It will bubble up, so you'll be pleased you have the large pan. Stir it quickly to mix it all together.
6. Immediately pour the bubbling mass out onto your baking tray. It will already be cooling and hardening. Work quickly so that you get as much of it out on the tray and not stuck to the sides of the pan.
7. Don't be tempted to spread the honeycomb out into a smooth layer or you will lose all those lovely air bubbles that make the honeycomb.
8. Leave to cool; but this only takes about 15 minutes.
Hokey Pokey Ice Cream
1. Place the chilled custard into an ice cream machine and churn for 20 minutes.
2. Add the majority of the toffee sauce, reserving a couple of tablespoons for serving. Churn for 10 minutes or until the ice cream is nearly set.
3. Using a rolling pin, break up the honeycomb into small pieces, nothing too big that people might break a tooth on - this isn't really a denture friendly recipe.
4. Add the honeycomb to the recipe, again reserving a few larger pieces for serving.
5. Churn the ice cream until it's set then remove from the machine and serve immediately, with the extra sauce and honeycomb on top. You can transfer any extra ice cream into a pot and freeze for later.
Today I went to my friend's Pizza Party and she asked me to bring dessert. I thought about whipping out my Gluten Free Nutella Meringue Brownies then I realised we had a pack of croissants left over from a family visit. I thought I'd try to find a way to use them up.
I turned to trusty Google - I hardly ever use recipe books anymore. The only recipe I came up with was a bread and butter type pudding. It sounded amazing; but it would take far too long to cook at the party. I decided to create my own recipe and so my Sweet Pizzas were born!
They're the easiest thing and you can put anything you want on them. I raided my cupboards and found a pack of mini marshmallows and some bars of chocolate.
They work as a very yummy dessert; but I also tried one out for breakfast and it made for a very indulgent start to the morning - much more exciting than a croissant with a dollop of jam, even if it is homemade.
Just to prove that I really am trying to cut down on gluten, here is a delicious recipe I tried last weekend for Gluten Free Nutella Meringue Brownies.
When I first decided to alter my diet, I did not have high hopes for cakes. In fact I thought cakes were off the menu; but I've been pleasantly surprised.
I like the Marks and Spencer's Gluten Free Flour, it seems to work just as well as normal flour and I haven't noticed much of a difference in taste or perfromance.
I did mean to take a picture of them cut up into pretty squares; but they were so good that they disappeared too quickly.
I hope you enjoy them as much as we did!
It can be a nightmare finding the right ingredients for some of the gluten free recipes. And who knew how many things contain gluten?! It's a minefield and I'm only cutting down. I feel so sorry for all my friends who have Coeliac Disease and have to be so careful.
That's why I was delighted to discover a new shop Norfolk Gluten Free at Hellesdon Barns, just outside Norwich. They sell a huge array of gluten free food and ingredients - everything from flour to bread, cakes to crisps. Even pies, pasties, ice cream cones and Mississippi Mud Pie! I resisted that though... Well this time at least.
Their flour dispenser was a sight to behold. I've never seen anything like it. So many different types of gluten free flour and you could measure it out to make up your own blends.
I've seen a lot of recipes that require special flours; but not wanted to buy a big bag. I bought coconut flour and was hugely disappointed. I was expecting it to be something out of a Bounty advert; but I hated the texture.
This way you can try one recipe, see how you get on and go from there.
I'm really looking forward to going back, armed with a long list and a few recipes waiting at home.
This week was my monthly Clandestine Cake Club which meant it was time to find a new recipe to try. I'd chosen the theme of Boozy Bakes because we were meeting at the Unthank Arms, a pub in Norwich. It was a little bizarre really, because I don't drink. Not for any specific reason other than I don't like the taste and I figure my body has enough to deal with, with the ME, without me adding more things for it to fight.
I spotted this recipe for a Pimms Cake in the Sainbury's Magazine. Pimms is about the only alcohol I do drink, probably because it's light, fruity and I water it down with a lot of lemonade.
Now I'm craving cake again....
My goodness it's hot! Too hot; but at least it's an excuse to eat ice cream. Ice cream is one of the joys of summer; but since I'm trying to go dairy free, I've really missed the yummy, cool treat.
I even treated myself to a very lovely ice cream machine last year and thought it was going to go unused. I was wrong.
I've been Googling dairy free ice cream recipes (without banana because I can't stand the fruit). There were a lot that came up; but most needed a homemade custard and right now I don't have the energy. It needs to be nice and easy or not at all.
That's when I stumbled upon a recipe in the Sainsbury's magazine for Salted Caramel and Chocolate Ice cream, it looked really quick and easy - perfect!
I thought I'd have a go; but to make it dairy free, I decided to substitute the cream for coconut milk. It was a bit nerve racking as it's not something I've tried before. Turns out I had nothing to worry about. It was delicious, you have to try it.
Don't worry if you don't have an ice cream machine, you can also do this in the freezer overnight.
- 1 can Carnation Caramel
- 1 can Coconut Milk (normal, not light)
- pinch of salt
- chocolate chips (personally I wouldn't use these again)
- Chill the cans before using - your ice cream will freeze quicker.
- Mix the caramel, coconut milk and salt together. Add the chocolate chips if using; but I found they got really hard and weren't pleasant, so personally I'd say leave them out then sprinkle a few on at the end if you feel the need.
- Either pour into your ice cream machine and follow your usual instructions. Or pour it into a Tupperware pot and freeze overnight.
- If you make it in the freezer, take it out 15 minutes before serving. If you're lucky enough to have an ice cream machine you can eat it straight away and freeze any leftovers in a Tupperware pot.
- I served mine with raspberries, the slight tang balanced the gorgeous sweet creaminess. Yum!
Do you have any dairy free ice cream recipes you think I need to try?
I've finished my first novel while enjoying copious amounts of chocolate and cake.
Now I'm on to the next one. While you wait for my first to be published why not try...
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