Stacked Ice Cream Cheesecake
There are no greater pleasures than cutting up the layers of this beauty and serving the colors of fall in all their glory. And this recipe is not delicate, simply inventive. It’s actually a crunchy ice cream recipe, split in half, with each batch having its own unique addition. This combination of flavors continues to amaze us: the rich maple syrup, hot cinnamon, juicy blackberries, dark chocolate and luscious pink figs were made to be together. Ice is not just for summer!
Serves 8 generously makes a large 2 lb (900 g) bread cake
Cinnamon and maple ice cream
1 can of 397 g (14 oz) condensed milk
2 tablespoons of maple syrup
1 teaspoon of vanilla bean paste or extract
450 ml (16 fl oz) double cream
1 teaspoon ground cinnamon
40g (1½oz) pecans, toasted
150 g (5 ½ oz) gingerbread cookies
50g (1¾oz) unsalted butter, melted blackberry ice cream
80g (2¾oz) juicy blackberries
1 tablespoon of black muscovado sugar
40g (1½oz) dark chocolate (minimum
70% cocoa solids)
6 to 8 ripe pink figs, trimmed and cut into wedges
Line the bottom and sides of a 900 g (2 lb) loaf pan with parchment paper. For the cheesecake base, crumble the toasted nuts and gingerbread cookies in a food processor.
Add the melted butter and continue beating until the mixture comes together. Pour crumbs into lined pan and press firmly into an even layer. Place in the refrigerator for 40 minutes to firm.
For ice cream, combine condensed milk, maple syrup and vanilla in a large bowl until blended. In a separate bowl, lightly whip the cream until a soft consistency. Gently fold the cream into the condensed milk mixture until smooth.
Divide this mixture between two bowls and mix the cinnamon in one half. Pour cinnamon ice cream mixture over cookie base and freeze for 4 to 5 hours or overnight, until firm.
Meanwhile, gently mash the blackberries and brown sugar to produce a thick, dark mixture. Stir this into the reserved ice cream base and mix until well combined.
Cover with cling film and place in the refrigerator until ready to pour over the
cinnamon layer. He will rest happily during the night. After the cinnamon layer has frozen hard, pour it over the blackberry layer and put it back in the freezer for 4-5 hours.
When ready to serve, melt the chocolate in a bowl on a pot of simmering water or in the microwave. Take the pudding out of the freezer and unmold (a round blade knife or palette knife will do) then place it on a board. Pour over the melted chocolate and place the figs on the chocolate, pushing lightly so that they stay in place. Let the ice cream soften slightly, then serve in slices.
Summer peach sorbet
This stunner couldn’t be simpler. It’s made from just three ingredients, with the sweet taste of fresh peaches taking center stage. When they’re in season, it’s just amazing. It will definitely become a regular favorite, so why not try something new every time you do it? Experiment using varieties of peaches with yellow and white flesh – each one gives its own color and taste.
For 4 people
Makes 1 liter (1 pint)
5 large ripe peaches, approximately
750g (1lb 10oz) by weight, halved and pitted
175g (6oz) golden powdered sugar
Juice of 1 lime, or more to taste
Just cut up the peaches, the skin, and everything, and put them in a food processor. Add the sugar and mix into a smooth, velvety pulp. Stir in the lime juice.
Taste and add more lime juice if needed – remember the flavor will subside once the ice cream is frozen.
Pour into an airtight 1.2 liter (2 quart) freezer-safe container and freeze overnight. Take out of the freezer and let soften for about 10 minutes before removing.
Tropical smoothie bowl
Step into this healthy smoothie bursting with goodness. It’s a great way to add nutrients to your breakfast, and best of all, it’s ready in minutes. Go ahead and customize the toppings to put your personal favorites. This recipe also works wonderfully as a dessert.
For 2 people
3 tablespoons of toasted coconut
1 banana, peeled, halved and frozen
1 papaya, peeled, seeded, cut into thick slices and frozen
200 ml (7 fl oz) orange juice
Juice of 1 lime
1 kiwi, peeled and sliced
100g (3½oz) fresh raspberries, frozen (or use frozen)
6 to 8 slices of mango or papaya flesh
Zest of 1 lime, unwaxed
Small handful of Granola
Heat a small, dry frying pan over medium heat and toast the coconut shavings, if using. Fry for 1 to 2 minutes until the edges start to brown. Remove from heat and reserve.
Put the frozen banana, frozen papaya, and orange juice in a blender and blend until thick and smooth, scraping sides with a spoon if necessary. Stir in lime juice to taste.
Divide the smoothie between two bowls and garnish with kiwi slices, frozen raspberries, mango slices and lime zest. Sprinkle with granola and coconut flakes, if using. Eat immediately.
‘Judes: Ice Cream & Desserts‘ by Chow and Alex Mezger, published by Kyle Books is now available. £ 16.99 octopusbooks.co.uk