Frozen Sweet Treats & Desserts E-Book

Ryland Peters & Small

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2023

Beschreibung

Sweet, creamy and cold ice cream sundaes, shakes, floats, ice box cakes and more, perfect for cooling down on hot summer days.   Cooling, delicious and indulgent are all words that come to mind when we picture the wonderful world of ice cream. Whether you are sipping smooth chocolatey flavours through a straw on a summer's day, mixing a soft scoop of vanilla ice cream into a fizzy drink, pimping your drink with coffee or a tipple or layering up an ice box cake to slice and serve, the possibilities of ice cream are endless. Discover a wide range of mix-ins and toppings to layer up loaded sundaes, and enjoy all the glory of an ice cream parlour in the comfort of your own home. Perfect for an indulgent treat on the sofa on a Friday night, or for an ice-cold creamy beverage on a hot afternoon. Get ready for a long hot summer, these recipes will help you to get the most out of the cold, the sweet, and the creamy.

Leseprobe

Frozen

SWEET TREATS

&

DESSERTS

Frozen

SWEET TREATS

&

DESSERTS

Over 70 recipes for popsicles, sundaes, shakes, floats & ice cream cakes

Senior Designer Megan Smith

Editorial Director Julia Charles

Creative Director Leslie Harrington

Head of Production Patricia Harrington

Indexer Vanessa Bird

Note: The recipes in this book have been previously published by Ryland Peters & Small. See page 160 for full details.

First published in 2023

by Ryland Peters & Small

20–21 Jockey’s Fields

London WC1R 4BW

and Ryland Peters & Small, Inc.

341 East 116th Street

New York NY 10029

www.rylandpeters.com

Text © Hannah Miles, Louise Pickford, Victoria Glass, Ryland Peters & Small 2023

Design and photographs © Ryland Peters & Small 2023

ISBN: 978-1-78879-514-8

E-ISBN: 978-1-78879-543-2

10 9 8 7 6 5 4 3 2 1

The authors’ moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

Printed and bound in China

CIP data from the Library of Congress has been applied for. A CIP record for this book is available from the British Library.

NOTES

* Both British (metric) and American (imperial plus US cups) are included; however, its important not to alternate between the two within a recipe.

* All spoon measurements are level unless specified otherwise.

* All eggs are medium (UK) or large (US), unless specified as large, in which case US extra large should be used. Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.

* Ovens should be preheated to the specified temperatures. If using a fan-assisted oven, adjust according to the manufacturer’s instructions.

* When a recipe calls for the grated zest of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water before using.

CONTENTS

The cold, the sweet & the creamy…

Basic recipes

Shakes & floats

Popsicles & soft whips

Sundaes & splits

Ice cream cakes & frozen desserts

Index

Credits

No matter how old you are, there are few things more tempting than a neon-bright frozen popsicle, a frothy milkshake in a frosted glass, or an ice cream sundae loaded with fruit, whipped cream and nuts. This delightful book brings you all manner of fun and retro frozen treats, from simple soft whips to showstopping baked Alaska. Choose from fresh and fruity, or rich and decadent – there is something here for every taste and occasion!

Many of the recipes use store-bought ice cream and sauces so if you are short on time, buy in good-quality ready-made tubs and cartons and create frozen magic in an instant! If you do have more time making your own delicious ice creams and sorbets at home is a relatively easy process. There are many types of ice cream machines available; some contain a freezer unit which enables you to churn ice cream almost instantly – others have a freezer bowl that requires you to freeze it for about 6–8 hours. And if you don’t not have a machine, don’t worry! Simply place your mixture in a lidded freezerproof box and pop it in the freezer. Remove from the freezer every hour or so, transfer to a large bowl and whisk with an electric handmixer to incorporate air, break up ice crystals and give a light texture. Repeat every hour until your ice cream is completely frozen.

The COLD, the SWEET & the CREAMY…

This basic recipe is used throughout the book and, with the addition of whatever ingredients you choose to add, you can create a wonderful array of interesting flavours. This makes about 650 ml/2¾ cups of ice cream.

VANILLA ice cream

1 vanilla pod/bean

200 ml/¾ cup whole milk

400 ml/1⅔ cups double/heavy cream

100 g/½ cup caster/white granulated sugar

5 egg yolks

Split the vanilla pod/bean in half lengthways and then run the back of the knife along the length of each half of the pod/bean to remove the black seeds. Place the seeds, pod halves, milk and cream in a heavy-based pan and bring to the boil. Immediately remove from the heat and leave to infuse for 15–20 minutes. Meanwhile whisk together the sugar and egg yolks until light and creamy and doubled in size. Remove the vanilla pod/bean, bring the mixture to the boil again and then, while still whisking, slowly pour in the hot vanilla cream. Return the custard mixture to the pan and over a gentle heat, whisk for a few minutes until the mixture begins to thicken. Set aside until the mixture has cooled completely, then transfer to the fridge to chill. When chilled, add any additional flavourings to the base and churn in an ice cream machine until frozen (according to the machine manufacturer’s instructions), or alternatively you can freeze using the by-hand method given on page 6.

STRAWBERRY

Prepare the Vanilla Ice Cream base according to the method given left. Let cool then blitz in a blender until smooth with 400 g/14 oz. hulled fresh strawberries and a few drops of pink food colouring (optional). Churn or freeze as in main recipe.

CHOCOLATE

Prepare the Vanilla Ice Cream base according to the method given left. Let cool then stir in 200 g/7 oz. melted dark chocolate. Churn or freeze as in main recipe.

These sauces can all be stored in the refrigerator for a few days. For most of the recipes in this book, the sauces should be cooled completely before using, however they can be served warm over any ice cream or an instant sundae.

Simple SAUCES

CHOCOLATE

2 tablespoons golden/light corn syrup

100 ml/⅓ cup plus 1 tablespoon double/heavy cream

100 g/3½ oz. dark chocolate

30 g/¼ stick unsalted butter

MAKES 300 ML/1¼ CUPS

Place all the ingredients together in a heavy-based pan and whisk over a gentle heat until the chocolate has melted and the sauce is smooth and glossy.

TOFFEE CARAMEL

80 g/scant ½ cup light brown sugar

40 g/¼ cup dark brown sugar

200 ml/¾ cup double/heavy cream

60 g/½ stick unsalted butter

1 tablespoon golden/light corn syrup

MAKES 415 ML/1¾ CUPS

Place all the ingredients together in a heavy-based saucepan and whisk over gentle heat until the butter has melted, the sugar dissolved and the sauce is smooth and thick.

SUMMER BERRY

1 vanilla pod/bean or 1 teaspoon vanilla extract

250 g/9 oz. fresh strawberries, hulled

150 g/5¼ oz. fresh raspberries

100 g/1 cup caster/superfine sugar

MAKES 500 ML/2 CUPS

Cut the vanilla pod/bean in half lengthways. Place all the ingredients in a pan with 200 ml/¾ cup water and simmer for 8–10 minutes, until the strawberries are very soft and the sugar has dissolved. Strain through a fine mesh sieve/strainer, pressing the fruit down with the back of a spoon. Discard the fruit.

Shakes & FLOATS

Rich caramel banana milk – this drink is an absolute must for banana lovers, and in particular fans of banoffee pie. If you are not able to find banana-flavoured ice cream, you can substitute store-bought or homemade vanilla ice cream (see page 8) for equally delicious results.

BANANA CARAMEL shake

4 tablespoons toffee caramel sauce (see page 9), plus extra to drizzle

2 ripe bananas, peeled and sliced

500 ml/2 cups milk, chilled

4 scoops store-bought banana ice cream, or vanilla ice cream (see page 8)

a few drops of yellow food colouring (optional)

2 dried banana chips, to decorate

2 soda glasses, chilled

2 paper straws

SERVES 2

Spoon 1 tablespoon of the toffee caramel sauce into each glass and swirl the glass until there is a thin coating of caramel sauce over the bottom half of the glass. This will give a pretty two-tone effect when the shake is poured into the glasses.

Put the bananas in a blender with the milk, 2 tablespoons caramel sauce, 2 scoops of the ice cream and the food colouring, if using, and whizz until very foamy and thick.

Pour the shake into chilled glasses and top with a second scoop of ice cream. Decorate each glass with a dried banana chip and a drizzle of toffee caramel sauce and serve immediately with paper straws.

With Reese’s peanut butter chocolates such a popular candy, you can only imagine how delicious this shake is! Rich chocolate syrup, salty peanut butter and a drizzle of toffee caramel, all served ice cold with ice cream – quite simply heaven in a glass! You can use smooth or crunchy peanut butter, whichever you prefer. If you use crunchy, you may want to serve your shakes with a spoon so that you can eat the peanut pieces, which will sink to the bottom of the shake.

PEANUT BUTTER shake

2 tablespoons chocolate sauce (see page 9)

4 tablespoons toffee caramel sauce (see page 9)

500 ml/2 cups milk, chilled

100 g/½ cup peanut butter, crunchy or smooth, as preferred

4 scoops vanilla ice cream (see page 8)

10 g/1 tablespoon honey roasted peanuts, chopped, to decorate

2 soda glasses, chilled

a squeezy bottle (optional)

2 paper straws

SERVES 2

Drizzle alternating lines of chocolate syrup and caramel sauce down the inside of each glass using a squeezy bottle or a spoon (use about 1 tablespoon of each sauce per glass).

Add the remaining 2 tablespoons of caramel sauce to a blender with the milk, peanut butter and 2 scoops of ice cream and whizz until very foamy and thick.

Pour the shake into the prepared glasses, top each with a scoop of ice cream and sprinkle with the peanuts. Serve immediately with straws.

Chocolate malt shakes are an all-time classic. There is something very comforting about the flavour of malt – think of the warm, malted drinks often given to children at bedtime. This one is topped with malted chocolate-covered balls and served with chocolate ice cream, yum yum!

CHOCOLATE MALT shake

4 tablespoons chocolate sauce (see page 9)

500 ml/2 cups milk, chilled

30 g/1 oz. malted milk powder (such as Horlicks)

4 scoops chocolate ice cream (see page 8)

10 milk chocolate-coated malted milk balls (such as Maltesers), to decorate

2 soda glasses, chilled

a squeezy bottle or piping/pastry bag with a small round nozzle/tip

SERVES 2

Put 2 tablespoons of the chocolate sauce in a squeezy bottle or piping/pastry bag and drizzle pretty patterns of sauce up the inside of each glass.

Put the milk in a blender with the malted milk powder, 2 scoops of the ice cream and the remaining chocolate sauce. Whizz until very foamy and thick.

Cut the malted milk balls in half using a sharp knife. Pour the shake into the prepared glasses, top each with a scoop of chocolate ice cream and decorate with the malted milk balls. Serve immediately.

Apple snow is a creamy apple mousse dessert made with whipped cream and apple purée/sauce. It is best made with whipped egg white for lightness, but this can be omitted if you are serving the shake to people who cannot eat raw egg (see note on page 4).

Apple snow SHAKE

APPLE SNOW

2 green apples, peeled, cored and thinly sliced

freshly squeezed juice of ½ lemon

30 g/2½ tablespoons caster/white granulated sugar

150 ml/⅔ cup double/heavy cream

1 egg white

APPLE SLUSHIE

200 ml/¾ cup cloudy apple juice

10 ice cubes

green sugar sprinkles, to decorate

apple slices, to decorate

2 sundae coupes, chilled

SERVES 2

Put the apple slices in a heavy-based pan with the lemon juice, sugar and 3 tablespoons water, and simmer until the apple is very soft. Leave to cool, then purée using a stick blender.

In a large mixing bowl, whip the cream to stiff peaks.

In a separate bowl, whip the egg white to stiff peaks. Fold the egg white and apple purée into the whipped cream and store in the refrigerator until needed.

For the apple slushie, put the apple juice and ice cubes in a blender and whizz until the ice is crushed. If your blender is not strong enough to crush ice, place the ice cubes in a plastic bag, seal and wrap in a clean dish towel, and bash the bag with a rolling pin until the ice is crushed. Then add to the blender with the apple juice and blend.

Pour the apple slushie into chilled glasses and top with a spoonful of the apple snow. Decorate with sprinkles and apple slices and serve immediately with small spoons.

Chocolate-covered honeycomb/sponge candy bubbles, which have a brittle crunch when you bite, are the centrepiece of this delicious caramel-flavoured shake. If you can’t find honeycomb ice cream, look out for honeycomb choc ices or substitute store-bought or home-made vanilla ice cream (see page 8) and add a little extra candy to the shake.

Honeycomb SHAKE

4 scoops store-bought honeycomb ice cream, or vanilla ice cream (see page 8)

500 ml/2 cups milk

40 g/1½ oz. chocolate-covered honeycomb/sponge candy, roughly chopped

2 soda glasses, chilled

2 paper straws

SERVES 2

Put 2 scoops of the ice cream in a blender with the milk and three-quarters of the chocolate-covered honeycomb/sponge candy, and blitz until thick and creamy.

Pour the shake into the chilled glasses, top each glass with a second scoop of ice cream and sprinkle with the remaining chopped honeycomb/sponge candy. Serve immediately with straws.

Cookies and cream – the popular ice cream flavour – is the inspiration for this indulgent shake. Packed full of Oreo cookies and served with extra cookies on the side, it is naughty but oh, so nice.

Cookies & cream SHAKE

4 scoops store-bought cookies-and-cream ice cream, or vanilla ice cream (see page 8)

400 ml/1⅔ cups milk

2 tablespoons chocolate sauce (see page 9)

8 Oreo cookies, plus extra to serve

canned whipped fresh cream

2 soda glasses, chilled

SERVES 2

Put 2 scoops of the ice cream in a blender with the milk, chocolate sauce and 7 of the Oreo cookies and whizz until foamy and thick.

Pour into the chilled glasses and top each with a further scoop of ice cream. Squirt a small amount of cream on top of each shake.