Blueberry, pistachio and dark choclolate Burnt toffee, orange and almond
No- Fuss Blueberry, Pistachio and Dark- Chocolate Ice- cream (with variations)
ingredients:
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1 box Orley whip (they contain 2 sachets)
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1 cup castor sugar
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1 tin Ideal milk, refrigerated overnight (I pop it in the freezer for 2- 3 hours if I forget)
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200g blueberries
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200g pistachios, lightly toasted in the oven
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100g good- quality dark chocolate, finely grated
Method:
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Beat the chilled Orley whip until soft peaks form (Use an electric beater)
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Gradually add half (125ml) of the castor sugar whilst beating. Freeze for 30 minutes.
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In a separate bowl, whip up the chilled can of Ideal milk until soft peaks form. Gradually add the remaining (125ml) castor sugar whilst beating.
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Fold the Ideal milk and Orley whip mixtures together.
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Lightly crush the blueberries and fold in, together with the pistachios and grated chocolate. Make sure the ingredients are equally combined.
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Pour into a plastic container and freeze overnight.
Serving suggestions:
I serve this as a lunch dessert, along with strawberry coulis, (boil strawberries to a pulp in a little water, then blitz with some icing sugar)and home- made meringues (from the Ottolenghi cookbook by Yottam Ottolenghi)
Notes:
This makes a rather big batch, sometimes I divide the base into two and do different fillings, here are some ideas:
- Burnt toffee, orange and almond ice- cream (blanch and refresh strips of orange peel, and use whole, toasted almonds)
- Plum and Black Pepper- This is a delicious combination, and is paired well with a dark chocolate torte or mousse. Poach the plums in red wine with sugar then puree them and reduce the remaining syrup. Fold it into the ice- cream when semi- frozen to create dark red syrupy streaks. Don’t be shy with the freshly ground black pepper!
- Nougat, raspberry and pecan ice- cream (what is it about berries and nuts that is so yummy?) I use store- bought nougat, the freshest raspberries and toasted, whole pecans.
