I have to admit I wasn’t a huge fan of rhubarb until I moved to the UK, well actually I think I never tried it until I lived here, but now , vanilla ice cream with rhubarb , for me is the perfect comfort British pudding <3 The sweetness and creaminess of the ice cream with the tanginess of the rhubarb is just..mmmhm… yum yum

For the ice cream :

2/3 of whole fat milk

1 small double cream pot ( 284ml )

6 tablespoons golden caster sugar granulated

1 teaspoon of vanilla extract

optional : vanilla pods from 1 stick.

In a bowl, mix all the ingredients and stir well. Turn on the ice cream machine and pour the mix into the bowl of the ice cream maker and make according to the manufacturers instructions.Leave the ice cream in the freezer for a couple of hour before serving.

For the rhubarb sauce:

Rhubarb 400 grs

Brown Sugar, start with 1/4 of a cup and add to taste

Juice of ½ Orange

Trim and chop the rhubarb in small pieces and put them in a saucepan add the sugar and the orange juice and a spoon of water and bring to boil. Turn the heat down and cook until the rhubarb is soft but it. Taste and add sugar if you like it sweeter.

You can serve it with  a few chopped nuts and biscuits for that extra crunch ! ( ginger nuts or hobnobs are my favorite for this! )

So, the other day I was with a friend sharing old times stories and for some reason Oreo ice cream sandwiches sneaked into the conversation and I had an instant crave for them ! so, I thought, why not make my own… it shouldn’t be that hard… and you know, it’s actually pretty easy to make! It does take a few hours with all that freezing and setting, but definitely worth the wait!

The recipe makes about 5 sandwiches .

For the biscuits you’ll need :

2 pack of oreo biscuits

2 / 3 spoons of milk

For the sandwich biscuits, I started by putting one pack of oreos in the food chopper until they are finely chopped. Transfer that to a bowl and mix in 2 spoons of milk until a tick sticky paste forms. Chop the other pack of oreos and add that to the sticky mix. You should have a ticker mix, like cookie dough., if the mix is too dusty, add a little bit more of milk, but you don’t want to too milky or else the biscuits won’t hold.

Cover a flat tray with baking paper and transfer the “dough “ , put another baking paper on top and with a rolling pin , straighten it until it’s about 5mm thick. Place in the freezer for about 10 min .

After that, with a round cutter make the biscuits and put them back in the freezer.

*tip : you can re use the scraps to make more circles, just let them get to room temperature and do the same step until to use all the dough.

And now for the Ice cream .  This is the easiest and most delicious vanilla ice cream I’ve had in a long time !

2/3 of whole fat milk

1 small double cream pot ( 284ml )

6 tablespoons golden caster sugar granulated

1 teaspoon of vanilla extract

optional : vanilla pods from 1 stick.

In a bowl, mix all the ingredients and stir well. Turn on the ice cream machine and pour the mix into the bowl of the ice cream maker and make according to the manufacturers instructions.

Leave the ice cream in the freezer for 1 hour before making the sandwiches. Then leave it for at least another hour to freeze until they are hard  and enjoy !! : )

If you want it to be extra naughty, you can serve it a bowl with warm chocolate sauce and nuts. 😉

 

Some years ago when I was living in Argentina, I tried a Malbec ice cream that blew my mind and to this day I have been fantasizing with it…so of course when I got my Ice cream maker, red wine and berries was top of my list! And let me tell you, it didn’t disappoint!

This recipe is easy, delicious and a bit boozy and would be the winner of any guest at a dinner party.

1 Bottle of Malbec , but you could use any other wine that goes well with red fruits.

Sugar to taste ( I used around ¼ of a cup of brown sugar )

Aprox. 2 ½  cups of Red berries  or you can also use a bag of frozen berries.

In a pan, heat the red wine and the sugar, bring to boil and then simmer in low heat for around 20 minutes. Taste and adjust the sugar as necessary.

In a bowl, pour the wine and add the berries, making sure you have an equal mix. Leave to rest until completely cool, preferably overnight.

Blend the cooled wine and berries and pour the mix on your ice cream maker and make according to the manufacturers instructions. You can have your sorbet softer as it comes out of the machine or freeze for a few hours.

I love this sorbet, it’s perfect for this hot summer that we are having! Although E thought It would also go really well as a Christmas dessert… so we’ll see, might have to try it then too!

Have a lovely weekend everyone!

Sofia x