Aquafaba – fast and vegan alternative to Italian meringue!

29/05/2016 at 23:30

Can opening a can of chick peas improve sorbets? Like you, dear reader, I was highly sceptical. But I was wrong – so very wrong. Read on and learn about Aquafaba: the fab new, fast and vegan way to take your sorbets to new heights! Everyone knows that sorbets basically consist of sugar, water and flavour. Some may even whisk in a raw egg white – thereby trying to emulate […]

Nutella ice cream, or Sicilian gelato in a micro!

25/05/2015 at 23:39

Nutella may not be the world’s most healthy breakfast ingredient but guess what? You can make a very nice Nutella ice cream with just a few teaspoons of the famous chocolate-hazelnut spread! The base? A nice, egg-free Sicilian gelato! And to make it all even more interesting, we will skip the stove and the saucepan: instead, we will be using a microwave oven to prepare it! On […]

Nitro-frozen ice cream!

12/02/2015 at 02:09

When making good ice cream, most of us know how important it is to really freeze the ice cream quickly! Still, for most of us this is a process that takes minutes, half-hours or longer, and not seconds. Unless, of course, you have a tank of liquid nitrogen at your disposal!   Liquid nitrogen has become quite the rage in the past few years, and it is easy to understand […]

How to improve frozen yoghurts

13/03/2014 at 15:32

From modest market beginnings in the 1970’s, the frozen yoghurt has stepped forward as the fresh and healthy ‘cousin’ to traditional ice cream. And while frozen yoghurt unfortunately tends to be less healthy than often assumed, I love it and the tangy freshness it often provides!  Still, there is often a big, off-putting divide between the consistency of commercially […]

How to make Italian meringue (and improve your sorbets)

07/10/2013 at 20:01

Only about a generation ago, high-class pastry chefs and master ice cream makers would improve their sorbets by adding Italian meringue. These days, this technique is not so commonly used. But making and using Italian meringue remains a good idea, and is luckily something which can be (relatively) easily learned. Myself, I was fortunate to learn from a pro, and I will happily […]

How to improve sorbets

29/09/2013 at 15:10

It is easy to make sorbets and the results are usually delightful, particularly if you have an ice cream machine. However, sorbets kept in the freezer for any longer time soon begin to deteriorate. The texture starts to become coarse and more icy (in a negative way). But there are ways to improve sorbets – Read on!     First, it might be good to quickly […]

In search of “smooth” (III) – a winner!

24/08/2011 at 21:36

My struggle for smooth, home-made ice cream without an ice cream machine continues! Having tried with honey and cream in earlier attempts, I now considered it appropriate to test with some suitable stabiliser. Going with my early ambition to seek simplicity and minimum amounts of work, corn-starch became my choice. Those following these pages already know about my great […]