Cold Front

SATISFY YOUR sweet tooth WITH homemade ice creams and sorbet THAT LOOK ALMOST too good to eat

 BLUEBERRY MARBLED ICE CREAM

2 cups fresh blueberries, keeping a few aside for garnish

1 cup sugar

¼ cup water

1T lemon juice

1×2L tub of store-bought vanilla ice cream

In a pan, stir the blueberries and sugar into the water and lemon juice, and simmer on low heat for 20 minutes until the blueberries are soft. Transfer to a blender and pulse for 1 minute until smooth; set aside to cool completely.

Remove the ice cream from the freezer, allow it to soften (about 15 minutes), then mix until it reaches an even consistency. Spoon the blackberry swirl onto the ice cream in spots and carefully pull it through with a spoon to create a marbled effect, taking care not to over-mix.

Replace the lid of the ice-cream tub and refreeze overnight (or for a minimum of 4 hours).

Serve the ice cream in bowls with fresh blueberries. For a luxurious garnish, embellish 1-2 berries per bowl with edible gold leaf. 

SERVES 10

CHOCOLATE PARFAIT WITH HAZELNUT PRALINE

For the parfait

125g dark chocolate

50g milk chocolate

250ml cream

2 eggs

½ cup caster sugar

For the praline

100g hazelnuts

½ cup water

½ cup sugar

Chop the dark and milk chocolate into small pieces and place evenly in a large glass bowl over a pot of just simmering (not boiling) water. Add the cream and heat with the chocolate for about 10-15 minutes – do not stir.

Remove from the heat and stir gently to incorporate the cream and chocolate.

Separate the eggs, setting the whites aside. Add the egg yolks into the cream and chocolate mixture, and whisk for 1 minute. Place the bowl in the fridge to cool while you prepare the whites.