Blueberry Swirl Ice Cream

1

Blueberry Swirl Ice Cream :

Ingredients

Equipment

  • You will need an electric mixer and a food processor for this recipe.

Ingredients

  • 3 cups (750ml) Coles Brand Australian Thickened Cream
  • 1 cup (250ml) milk
  • 1 teaspoon vanilla bean paste
  • 8 Coles Brand Australian Free Range Egg yolks
  • 1 cup (220g) caster sugar
  • 1 cup (150g) fresh blueberries
  • ¼ cup (55g) caster sugar, extra
  • Waffle cones, to serve

Method

  • Step 1 – Combine the cream, milk and vanilla in a large saucepan over medium heat. Bring to a simmer.
  • Step 2 – Use an electric mixer to beat egg yolks and sugar until thick and pale. Gradually stir in cream mixture, in batches, until combined. Pour into a clean saucepan and place over low heat. Cook, stirring, for 10 mins or until custard coats the back of a spoon. Set aside for 10 mins to cool.
  • Step 3 – Pour into a shallow metal container. Cover with foil and place in the freezer for 3 hours or until firm.
  • Step 4 – Meanwhile, combine the blueberries and extra sugar in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until the blueberries release their juices and the mixture thickens slightly. Set aside to cool completely.
  • Step 5 – Roughly break up ice-cream with a metal spoon. Transfer to a food processor and process until smooth. Return half the ice-cream to the metal container and add half the blueberry mixture. Gently swirl to create a marbled effect. Repeat with remaining ice-cream and blueberry mixture. Cover with foil and place in the freezer for 3 hours or until firm. Serve in waffle cones.

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Pear Wontons With Ice-cream

1

Pear Wontons With Ice-cream :

Ingredients

  • 55g (1/3 cup) finely chopped palm sugar
  • 1 ½ tablespoons sesame seeds
  • 2 (about 400g) beurre bosc pears, peeled, cored, thinly sliced
  • 2 teaspoons fresh lemon juice
  • 16 fresh flour wonton wrappers
  • Vegetable oil, to deep-fry
  • Icing sugar mixture, to dust
  • Vanilla ice-cream, to serve

Method

  • Step 1 – Place the palm sugar, sesame seeds and pear in a wok over medium heat. Cook, stirring occasionally, for 6-8 minutes or until pear is tender and caramelised. Add lemon juice and cook, stirring, for 1 minute or until heated through. Transfer pear mixture to a heatproof bowl and set aside for 5 minutes to cool.
  • Step 2 – Place 8 wonton wrappers on a clean work surface. Spoon half the pear mixture evenly among the centres of the wonton wrappers. Use a pastry brush to brush the edges of the wonton wrappers with a little water. Pinch the edges together to enclose the filling and form a pouch. Repeat with the remaining wonton wrappers and pear mixture.
  • Step 3 – Add enough oil to a clean wok to reach a depth of 10cm. Heat to 180°C over medium heat (when the oil is ready, a cube of bread will turn golden brown in 15 seconds). Use a straining spoon to lower 4 wontons into the hot oil and deep-fry for 1-2 minutes or until golden brown.
  • Step 4 – Use the straining spoon to transfer the wontons to a plate lined with paper towel. Repeat, in 3 more batches, with the remaining wontons, reheating oil between batches.
  • Step 5 – Dust the wontons with icing sugar and serve immediately with vanilla ice-cream, if desired.

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Strawberry Sauce With Ice Cream

5

Strawberry Sauce With Ice Cream :

Ingredients

  • 250g strawberries, hulled, plus 125g extra, hulled, quartered
  • ½ cup (110g) caster sugar
  • 1 cup (120g) dried strawberries
  • Vanilla ice cream, to serve

Method

  1. Step 1 – Place the fresh strawberries, sugar and 1 cup (250ml) water in a large saucepan over medium-low heat. Stir with a wooden spoon for 3 minutes or until sugar has dissolved. Increase heat to high, bring to the boil, then reduce heat to medium-low and simmer, without stirring, for 10 minutes or until the strawberries are soft.
  2. Step 2 – Using a stick blender, blend the mixture until smooth. Add the dried strawberries and cook, stirring, over low heat for 5 minutes or until softened slightly. Remove from heat, set aside in the pan for 10 minutes to cool, then stir in the extra strawberries. Serve warm or cold as a topping for vanilla ice cream.

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Melon And Pineapple Ice-Blocks

1

Melon And Pineapple Ice-Blocks :

Ingredients

Equipment

  • You’ll need a 6-hole, ¼ cup-capacity plastic ice- block mould.

Ingredients

  • 600g seedless watermelon
  • ¼ (350g) honeydew melon
  • 3?4 cup pineapple juice

Method

  1. Step 1 – Using a melon baller, scoop 6 balls from watermelon. Cut in half. Repeat with honeydew melon. Place 2 watermelon halves and 2 honeydew halves in each mould. Carefully pour 1 ½ tablespoons pineapple juice into each mould (don’t overfill).
  2. Step 2 – Place lids on moulds. Freeze for 4 hours or until frozen. Serve.

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Mango Ice cream

1Mango Ice cream :

Ingredients

  • 300ml thickened light cream
  • 250ml (1 cup) skim milk
  • 8 cardamom pods, crushed
  • 800g can sliced mango, drained
  • 400g can Nestle Skim Sweetened Condensed Milk
  • Tropical fruit, to serve

Method

  1. Step 1 – Line a 11 x 21cm (base measurement) loaf pan with 2 layers of plastic wrap, allowing the sides to overhang. Combine the cream, milk and cardamom in a saucepan and bring to a simmer over medium-high heat. Remove from heat and set aside for 30 minutes to infuse.
  2. Step 2 – Meanwhile, process the mango in a food processor until smooth.
  3. Step 3 – Strain the cream mixture into a small bowl, using the back of a spoon to press the cardamom pods in the sieve. Add the condensed milk. Use an electric beater to beat the cream mixture for 15 minutes or until it thickens slightly. Fold in the mango. Spoon into the prepared pan. Cover with plastic wrap and place in the freezer overnight or until firm.
  4. Step 4 – Remove the ice-cream from the freezer 10 minutes before serving. Turn the ice-cream onto a serving platter. Remove the plastic wrap and discard. Top the ice-cream with tropical fruit.

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Treacle Puddings With Ginger Ice-cream

1

Treacle Puddings With Ginger Ice-cream :

Ingredients

  • 1L ctn vanilla ice-cream
  • 1 ½ tablespoons finely chopped glacé ginger
  • Melted butter, to grease
  • 80ml (1/3 cup) treacle
  • 125g butter, at room temperature
  • 70g (1/3 cup, firmly packed) brown sugar
  • 3 eggs, at room temperature
  • 190g (1 ¼ cups) self-raising flour, sifted
  • 1 tablespoon mixed spice
  • ½ teaspoon ground cloves
  • 60ml (¼ cup) buttermilk
  • Extra treacle, to serve

Method

  1. Step 1 – Transfer ice-cream to a large bowl. Set aside for 20 minutes to soften. Fold in the glace ginger. Return the mixture to the ice-cream container. Cover and freeze for 4 hours or until firm.
  2. Step 2 – Preheat oven to 150°C. Brush six 250ml (1-cup) capacity pudding moulds with melted butter. Line bases with non-stick baking paper. Place 2 teaspoons of treacle in each mould.
  3. Step 3 – Use an electric beater to beat butter, sugar and remaining treacle in a bowl until pale and creamy. Add eggs, one at a time, beating well after each addition. Use a metal spoon to fold in the flour, mixed spice and cloves. Stir in the buttermilk. Divide mixture among moulds. Cut 6 discs from non-stick baking paper and place over the surface of the mixture. Cover with foil. Place moulds in a roasting pan. Add enough boiling water to reach halfway up the sides of the moulds. Cover pan with foil. Bake for 35-40 minutes or until a skewer inserted into the centres comes out clean.
  4. Step 4 – Set aside for 5 minutes to cool slightly. Turn the puddings into bowls or cups. Top with extra treacle. Serve with ginger ice-cream.

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Lemon meringue ice-cream

1

Lemon meringue ice-cream :

Ingredients

  • 375ml (1 ½ cups) milk
  • 375ml (1 ½ cups) thickened cream
  • 6 egg yolks
  • 140g (2/3 cup) caster sugar
  • 1 tablespoon finely grated lemon rind
  • 70g Petite Vanilla Meringues, halved
  • 160g (¾ cup) Yackandandah Lemon Curd

Method

  1. Step 1 – Chill a 1.25L (5-cup) capacity metal loaf pan in the freezer. Place milk and cream in a saucepan. Bring to the boil. Add lemon rind to cooked custard. Set aside for 5 minutes to cool slightly.
  2. Step 2 – Use a balloon whisk to beat egg yolks and sugar in a bowl until thick and pale, and a ribbon trail forms when the whisk is lifted. This traps air into the mixture, giving the ice-cream a light texture. Whisk in the cream mixture.
  3. Step 3 – Pour into a clean saucepan. Cook over low heat, stirring constantly with a flat-edged wooden spoon, for 20 minutes or until custard coats the back of the spoon and leaves a trail when you run your finger through it.
  4. Step 4 – Transfer the mixture to a medium heatproof bowl. Cover the surface of the custard with plastic wrap to prevent a skin forming. Set aside for 30 minutes to cool. Place in the fridge for 2 hours to chill.
  5. Step 5 – Pour the custard into the chilled loaf pan. Cover with foil and place in the freezer for 6 hours or until it’s almost set. Use a metal spoon to roughly break up the ice-cream. Transfer the ice-cream to a large bowl.
  6. Step 6 – Use an electric beater to beat for 3 minutes or until smooth and pale. This breaks up the ice crystals and gives the ice-cream a smooth texture. After beating the half-frozen ice-cream, stir in meringues, halved. Pour half the ice-cream mixture into loaf pan then spoon half of Lemon Curd on top. Use a knife to swirl.
  7. Step 7 – Repeat with remaining ice-cream and lemon curd. Cover with foil and freeze for 4 hours or until firm.

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