Plum sorbet (pictured above)
Prep 5 min
Cook 20 min
Freeze 6 hr +
Makes About 500ml
500g whole, ripe dark plums, such as damson or blood plums
100g sugar
Juice of ½ large lemon
Rinse the plums and, without drying them, put them whole in a saucepan over a medium-low heat, add 60ml water, cover and bring to a simmer.As they heat, the plums will release their own juices. Once simmering, uncover, lower the heat and cook until the plums have released all their juices and have softened completely – 10-15 minutes, depending on size. As they soften, break them up a little with a wooden spoon, and stir occasionally so they don’t stick to the bottom and burn. Take off the heat, strain the mixture with a sieve and spatula into a bowl (discard the pits), and set aside to cool.
Put the sugar in a small saucepan with 125ml water, bring to a boil to dissolve the sugar, and take off the heat as soon as it begins to boil.
Leave to cool slightly, then add to the strained plums, along with the lemon juice. Chill the mixture completely, then, if you have an ice-cream machine, churn according to the manufacturer’s instructions. Serve immediately for a soft sorbet or put the mixture in an airtight container in the freezer for about an hour longer to serve in scoops.
If you don’t have an ice-cream machine, pour the mixture into a sturdy, shallow container with an airtight lid and freeze for about five hours. When frozen, use a fork to loosen and fluff up the sorbet, then beat it until the mixture is smooth and creamy, and put back in the freezer for at least a further hour. If frozen overnight or longer, it will need to be left at room temperature for 15-20 minutes to soften slightly before fluffing, then beaten to serve in soft scoops.
Florentine by Emiko Davies (Hardie Grant)
Frozen nougat
Prep 20 min
Cook 30 min
Freeze 8 hr +
Makes 1 litre
For the praline
65g sugar
40g sliced almonds, lightly roasted
For the frozen nougat
90ml honey
30g sugar
4 large egg whites, at room temperature
1 pinch salt
250ml double cream
45g unsalted pistachios, coarsely chopped
½ tsp orange-blossom water
Zest of ½ orange
30g candied peel
Lightly grease a baking tray. To make the praline, spread the sugar in an even layer in a medium, heavy-bottomed frying pan and cook over a medium heat without stirring until the sugar begins to melt around the edges.
Using a heatproof utensil, slowly drag the liquefied sugar to the centre and stir gently until all the sugar is melted. Continue to cook, stirring infrequently, until the caramel is dark amber and begins to foam.
Stir in the almonds until evenly coated, then pour on to the baking tray in an even layer. Leave to cool completely, then chop into small pieces.
To make the nougat, heat the honey and sugar in a small pan over a medium heat. When the syrup reaches 100C on a sugar thermometer, start whisking the egg whites and salt at a medium-high speed in a stand mixer. When the whites form soft peaks and the syrup has reached 121C, slowly dribble the syrup into the whites with the mixer running – avoid pouring syrup on the beater itself. Continue whisking until the meringue has cooled.
In another bowl, whisk the cream to soft peaks then fold into the meringue, along with the remaining ingredients and praline. Transfer to a shallow container and freeze until firm – at least eight hours, preferably overnight. Cut into pieces and serve.
Ready for Dessert by David Lebovitz (Jacqui Small)
Honey, almond and ginger semifreddo
Prep 15 min
Cook 25 min
Freeze 2-3 hr
Serves 8-10
600ml double cream
2 eggs, plus 8 egg yolks
200g runny honey
75g stem ginger in syrup
75g salted almonds
To decorate
3 tbsp honey
1 handful crystallised ginger
A few whole almonds
1 small bunch thyme
Line a 24cm round cake tin with clingfilm. Pour the cream into a mixing bowl and whip until thick and stiff. Then, in a clean heatproof bowl, beat the egg yolks, eggs and honey, holding the bowl over a saucepan of simmering water as you whisk, until the mixture is thick and pale. Gently fold the egg custard into the whipped cream.
Roughly chop the stem ginger and the almonds, and mix them in. Pour the mixture into the cake tin, cover with clingfilm and put in the freezer for two to three hours, until solid.
When you’re ready to serve, turn out of the tin on to a plate and drizzle with the honey. Decorate with almonds, crystallised ginger and sprigs of thyme, as you like.
Skye McAlpine, frommydiningtable.com
Vegan berry frozen cheesecake
Prep 20 min
Cook 20 min
Freeze 6 hr +
Serves 8-12
For the crust
70g oats
130g pitted dates
For the cheesecake
290g raw cashews
30ml coconut oil, melted
1 tbsp fresh ginger, peeled and chopped
175g pitted dates
120ml water, or as needed
30ml freshly squeezed lime juice
For the ice-cream
510g frozen berries
Blitz the oats into flour in a food processor, then add the dates and blitz again until everything begins to stick together. Press the mixture into the base of small cake tin and put in the fridge.
Blend the ingredients for the cheesecake until smooth, then set aside.
Blend the berries until smooth, then spread some of the mixture over the crust. Cover with a layer of the cheesecake mixture, and repeat until you have used up both mixtures.
Put in the freezer overnight, or until solid. Let it thaw for a few minutes before serving.
Rawsome Vegan Baking by Emily von Euw (Page Street)
Rocky road ice-cream cake
Prep 5 min
Cook 5 min
Freeze 6 hr +
Makes 8-10 slices
For the ice-cream
6 tbsp cocoa
180ml milk
530g double cream
1 x 397g tin sweetened condensed milk
2 tsp vanilla extract
6 tbsp peanuts, chopped
50g mixed chocolate and peanut butter chips
30g mini marshmallows
For the cookie base
10-11 chocolate sandwich cookies
10 digestive biscuits
100g butter, melted
Toppings
Shop-bought chocolate caramel sauce, peanuts, mini marshmallows, chocolate chips or chocolate buttons
For the ice-cream, combine the cocoa and milk in a pan and heat until the cocoa dissolves. Mix in the cream, condensed milk and vanilla extract. Decant into a bowl, then put in the freezer for about an hour.
Mix the peanuts with the chocolate chips, peanut butter chips and mini marshmallows, and set aside.
For the base, crush the cookies and biscuits to fine crumbs, mix with the butter, then press into the base and sides of a 17cm wide x 9cm deep springform tin. Freeze for 20-30 minutes.
Blend in the peanut mix, then pour the ice-cream over the cookie base. Cover and freeze completely for at least six hours, or overnight.
When frozen, spread with caramel sauce and decorate with the toppings. Serve right away or store it in the freezer – take it out of the freezer for 10 minutes before serving.
Lomelino’s Ice-Cream by Linda Lomelino (Roost Books)
Banana sticks
Ice lolly or popsicle sticks are available online or in some speciality food stores. You can also reuse the sticks from store-bought ice-creams or replace the sticks with an upside-down disposable teaspoon or a coffee stirrer. Make sure your sticks are labelled “food grade”.
Prep 10 min
Cook 5 min
Freeze 5 hr
Makes 8
4 bananas
150g dark chocolate, chopped
2 tsp coconut oil or butter
1½ tbsp boiling water (more if necessary)
2 tsp maple syrup
Chopped nuts or coloured sprinkles, to decorate
Cut the bananas in half and insert the lolly sticks into the flat ends. Individually wrap in clingfilm and freeze for at least five hours.
Line a baking tray with baking paper, then melt the chocolate with the oil or butter over a low heat. Mix in the boiling water and syrup. Holding each frozen banana by the stick, dip into the chocolate mixture. If the chocolate starts to thicken, loosen with a little hot water. Use a pastry brush to cover completely with chocolate. Lift out the banana and gently tilt and turn it so any excess chocolate drips off.
Sprinkle with any toppings of your choice, then put on the baking tray. Serve immediately, or return to the freezer. If refreezing, take out of the freezer a few minutes before serving to soften.
Adapted from New York Cult Recipes by Marc Grossman (Murdoch Books)
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