Showing posts with label Ice Cream. Show all posts
Showing posts with label Ice Cream. Show all posts

Monday, 1 August 2016

New from Mövenpick - Passion Fruit and Mango Sorbet

I'm excited to tell you about a couple of new additions to the Mövenpick range.  The Passion Fruit & Mango Sorbet is so refreshing and has a nice tang but without being too sharp as it's nicely balanced with mango for a little sweetness.

The passion fruit puree from Ecuador makes this wonderfully a smooth sorbet; mixed with the flesh of Alfonso mangoes from India.  The fruit content is 42.5% so yes it's really nice and fruity with a good helping of mango pieces in every spoonful.

Swiss ice cream

Now the plan had been for us to try another new flavour from Mövenpick, Tiramisu Ice Cream.  But it turns out it's so popular there wasn't any available!   So next up we tried the Maple Walnut Ice Cream which isn't a new flavour in the Mövenpick range but in my opinion this is absolutely the best ice cream ever!  Made with genuine Canadian Maple Syrup with Caramelised Walnuts which adds a lovely sweetness and a bit of crunch; oh yes this is good stuff.

By the way if you've never tried Mövenpick Caramelita Ice Cream check out the Ice Cream Sundae with Caramel and Mascarpone Whipped Cream, I made using it a while back.

Mövenpick Ice Cream is made with Swiss cream and has no artificial additives or colours and is available in Restaurants, Cafes, Bars and Delis across the UK.

Where to buy: Ocado
RRP: £4.99 for 500ml
The 500ml range consists of eight flavours:
Vanilla Dream Ice Cream, Swiss Chocolate Ice Cream, Strawberry Ice Cream, Caramelita Ice Cream, Maple Walnut Ice Cream, Tiramisu Ice Cream, Raspberry & Strawberry Sorbet and Passion Fruit & Mango Sorbet.

Find out more about Mövenpick over at

Disclosure:  All thoughts and opinions are my own.  I was not required to write anything positive.

Copper Soft Touch Ice Cream Scoop from Stellar Cookware.

Wednesday, 22 June 2016

Cherry Ice Cream Sundae - Served in a Margarita Glass

Hands up who likes Ice cream?
Hands up who likes Cherries?  Okay, I bet that's pretty much everyone!

Cherry and Vanilla Ice cream served with fresh Cherries surely has to be the best.  Of course if you then add pieces of crumbled Meringue and a good dollop of whipped Cream, top the lot with Cherry Sauce you end up with something really quite special.

Presentation of your ice cream sundae doesn't really matter since it will still taste the same whatever you serve it in.  But of course it's no secret that we eat with our eyes so to speak, therefore these gorgeous Margarita Glasses from House of Fraser really do turn a simple looking dessert into a beautiful thing.

Margarita Glasses

Ready to dive in?

Sunday, 10 August 2014

Fresh Strawberry Milkshake - Review of the Stellar Stick Blender

Soups, gravies, purees and sauces all benefit from the use of a blender to make the job easy and quick.  
When the weather is hot a nice ice cold frothy milkshake is just what you need, and in any case strawberries are always a good thing.

If you don't have room for a kitchen processor then the stick blender (or immersion blender) is the way to go.  Having been recently sent this very nice looking Stainless Steel Stick Blender by Stellar Cookware I couldn't wait to use it.

Photos by Stellar Cookware:

Monday, 21 July 2014

Caramelita Ice Cream Sundae with Caramel and Mascarpone Whipped Cream

Along with a few other food bloggers, Mövenpick recently set me a challenge which was to create an Ice Cream Sundae using Mövenpick ice cream and I could add any additional non-ice cream ingredients I fancied.  But I had another challenge of my own, which was to try to take photographs before it melted!

That said, this Sundae made with Mövenpick Caramelita ice cream makes for perfect eating with the lovely hot weather we're currently enjoying here in the UK.

 Mövenpick Ice Cream is a luxury Swiss ice cream that doesn't contain any artificial additives or colours and tastes truly delicious.  It can be purchased at Ocado and besides Caramelita it is available in many other flavours.

Tuesday, 24 June 2014

Strawberries and Ice Cream Eton Mess Dessert

Now this dessert came about since I couldn't wait to try out the Strawberry Huller - new from OXO Good Grips and of course the Berry Bowl.
Perfect for summer this Eton Mess style dessert takes no time at all to make and makes perfect eating whilst watching Wimbledon! 

First things first - you need good tasty strawberries and it has to be said these strawberries (kindly sent to me from Berry World) were seriously the best we've ever had.
 The 'Sweet Eve' is a truly British born-and-bred strawberry. They were so, so sweet and juicy and really didn't need anything else with them.  But I was asked to make a dessert and so I did!

The new Berry Bowl from OXO Good Grips is really handy and just the right size to hold a full punnet of strawberries.  There's a colander so you can wash and drain your berries before removing the hulls with this neat Strawberry Huller, also from OXO Good Grips - more about that in a bit.

Wednesday, 17 July 2013

Ice Cream Trigger Scoop - OXO Good Grips

When you can't decide which flavour ice cream to have out of raspberry ripple, strawberry or vanilla, the best plan is to have a scoop of each!

  This ice cream Trigger Scoop from OXO Good Grips gives you perfect scoops every time. 

 In all this hot weather we're having lately, pictures of ice cream are tricky to take!  Let me tell you I had to take this picture at 6am this morning and still the strawberry ice cream at the back was melting.....good excuse to have to eat it quickly though!

 Simply scoop your ice cream from its container and press the lever to release.  The swing lever is really easy to use and the scoop is made from sturdy stainless steel.  The handle is made from plastic and is non-slip so it doesn't slip out of your hand in mid scoop!

    Easy to clean too, either in some nice hot sudsy water then rinse and dry, or you can pop it into the dishwasher.

Thank you to Cherelle and OXO Good Grips for sending me one to review.
All opinions and thoughts are my own.  I was not required to write a positive review.  I only ever post reviews on products I like the look of, and therefore would buy myself.

Monday, 2 January 2012

Chocolate Ice Cream Bombe - Dessert

Chocolate lovers will just love this dessert - rich chocolate ice cream encased in slices of chocolate Swiss roll and topped with even more chocolate!
   It's really, really easy to make too - continue reading for my step by step picture instructions! 
 So the next time you have people round for dinner, it's well worth giving this a go. 

Tuesday, 26 July 2011

My Day with Jean-Christophe Novelli and Carte D'Or Ice Cream Sundays

I still can't believe how lucky I was to be invited to a Carte D'Or Dessert Masterclass with Jean-Christophe Novelli at his cooking academy (and home) a lovely 14th Century Farmhouse, in Hertfordshire last week.
  It was a seriously fantastic day!  It took me not too far short of 5 hours to get there by train (no point in me driving - too much Champagne and wine would have been missed)!
 But that said I'd do it all again tomorrow - it was an amazing day!
Carte D'Or have just bought out a couple of new flavours to their already scrummy and excellent range of ice creams.  
Macadamia Night and Cherry Blossom as part of their 'Ice Cream Sundays' Campaign....Mmmm Mmm!
 Oooh where to begin?!
After my quite traumatic taxi journey from the train station to the academy (which should have taken 10 minutes) 45 minutes later I arrived.  Turns out I got probably the only taxi driver in the world that despite using sat-nav, had no idea where he was going - but fancied he wouldn't tell me that until we'd set off!  Anyway, all was well and I got there in the end.  
What a lovely place Jean-Christophe lives and works in - this is part of his garden: 
  Once inside I almost fell over when I saw his oven!....It is HUMONGOUS!
Here's just half of it!:
He sat and chatted to us, answering all our questions.  
Nothing was too much trouble.
   So, after a coffee and a chat, we were all now with Champagne in hand and listening to his every word......
 Jean-Christophe first showed us how to make the starters we were having - Sea-bass with a tomato sauce which I must say was just the best thing ever!  In a later post I will attempt (if I can) and without the aid of a safety net, to make it myself and try and show you what I mean.
The tomato sauce was by no means 'ordinary'.

We then had a main dish of pork belly which had been cooking for almost 6 hours along with Boulangere potatoes.  He made a gravy using the remains of some filter coffee adding a little cocoa powder....Delish is the only word.
 The wine glasses were the size of gold-fish bowls!:
 As I write I'm thinking a separate post would be good to show you the other desserts he made, or you'd be here till midnight night reading!
So for now, I'll just show you Jean-Christophe Novelli's 'Chocolate Trio'
Using 'Macadamia Night' ice cream by Carte D'Or.
This is really lovely, but very rich, so you'll only need small coffee cups to serve. 
*taken from Jean-Christophe Novelli via the Carte D'Or website

Serves: 12
600ml semi skimmed milk
Half vanilla pod without its seeds
400g bitter chocolate, 70% cocoa solids broken up in bits
100g sieved chocolate powder
100g white chocolate
100ml double cream
2-3 dessert spoons whisky
1 tub Cart D’Or Macadamia Night ice cream


Step one
Pop a heavy saucepan onto the hob and heat for 30 seconds. Add the milk and the vanilla so that they all muddle and mix together. When the mixture’s is hot (not boiling), add the chocolate and take it off the heat, but keep stirring it until it’s rich and glossy.

Step two
Remove the vanilla pod and add 2 dessert spoons of your favourite whisky and stir

Step three
Spoon out the mixture into 12 ramekins, filling them about halfway up. Place in the freezer for 15 minutes

Step four
While they are chilling, place the cream in a hot pan and warm up, but do not boil, add the white chocolate, take off the heat and stir until the chocolate is totally melted, add a splash of whisky and stir. Leave to cool down for 10 minutes

Step five
Place a generous helping of Cart D’Or Macadamia Night Ice Cream on top of the dark chocolate mousse, top with the white chocolate mixture. Lightly dust with cocoa powder and decorate with a sprig of mint, then serve up and lose yourself in chocolate heaven.
Later he showed us how to make spun sugar:
As I say, I'll do another post later with some more yummy recipes.
To fiinish off the day Jean-Christophe poured us all a coffee.
He was so sweet - he even asked me about my holiday!
We all received an unexpected cookery book from him and of course, being such a nice person he signed them for us:
The lovely Michelle from Utterly Scrummy blog was there too!
Sadly the day came to an end - but not without a picture!
A great big thank you goes to Jean-Christophe Novelli, Neil and Mel, and of course Carte D'Or for inviting me.  I had a seriously fantastic day!

Sunday, 17 April 2011

Ice Cream Recipe - Strawberry and Clotted Cream

Okay I've been going on about my new ice cream maker that was kindly sent to me by the Fairy Hobmother from Appliances Online.  
Just take a look at this please!  Strawberries and Clotted Cream - ice cream!!
 The Strawberriest ice cream ever!

Thursday, 8 May 2008

Caramelised Pecan Ice Cream

This is so easy to make you will love it!

You need:

100g Pecan Nuts - very roughly chopped

50g Golden Caster Sugar

A knob of butter

1 x 500g Carton of Fresh Vanilla Custard (Get the best one the store has to offer preferably with the vanilla pod black bits in).

You will need a baking tray lined with some greaseproof paper.

Put the nuts into a saucepan with the sugar over a fairly high heat stir continuously until the sugar caramelises.

Remove the pan from the heat and stir in the pecans and the butter.

When the pecans are coated in butter, tip them onto the lined baking tray to cool. Once they have cooled you can then break them into smaller pieces.

Put the custard into a freezer proof container with a lid and freeze until it becomes slushy. Keep stirring it gently every now and then to stop ice crystals forming. (When it is almost frozen stir in the pecans (reserving a few for decoration later).

You can store the ice cream in a lidded freezer proof container until required. Freeze the extra pecans in a freezer bag until needed. they will keep well for a month.