Fior di Latte ice cream

30/09/2015 at 21:58

Looking for a new, fresh ice cream base? Fond of milk? – Look no further! Many people tend to base their ice creams on vanilla, combining it with whatever other flavour they want to create. But there are other ice cream bases which serve a similar purpose – the Italian tradition offers Fior di Latte!   Fior di Latte literally translates into “Flower of milk” which, […]

Sorbet Cardinale (raspberry-blackcurrant sorbet)

09/07/2014 at 15:32

Sorbet Cardinale, a delicate flavour composed of raspberries and blackcurrants, seems to be quite rare these days. This is hard to understand, since it is a very pleasing flavour.  And luckily, one does not have to be a Catholic Eminence to enjoy this delicate, very berry sorbet! As a little extra, this post will also look into the use of gelatin as a stabiliser in sorbets […]

Chocolate frozen yoghurt

10/04/2014 at 10:26

Ever tried to combine tangy yoghurt with chocolate and then freeze it? While this sensation might not be for everyone, I am quite fond of it myself. Read on! More intriguing than ordinary chocolate ice cream As you may know, frozen yoghurts may not always contain very much actual yoghurt. But today’s recipe certainly does! All this yoghurt gives a special touch to the […]

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 […]