The basic ice cream recipe ...

For ease of reference, here's the basic recipe again :

Vanilla ice cream

1 x 397g tin sweetened condensed milk

1 x 600ml double cream

2tsp vanilla bean paste

Put the condensed milk, cream and vanilla into a large mixing bowl and beat with an electric hand whisk until the mixture is quite thick and stiff, like pipeable whipped cream.

You will need 260g of fudge cut into tiny irregular pieces

including the cocoa dust too

Fold the tiny pieces of fudge and the cocoa dust gently through the ice cream so that you achieve a ripple effect with a hidden surprise of fudge!

Spoon the mixture into a lidded freezer-proof containers and freeze for at least 6-8 hours or until firm. You might also want to consider freezing individual portions as well as larger pots, just in case you need an ice cream fix for yourself – as the cook you need to taste!

Bear in mind that you need to take the ice cream out of the freezer at least 15 minutes before serving to allow it to soften.

Here are the photos :

Chocolate Fudge Ice Cream fotos

the tiny pieces of fudge and cocoa

dust, ready to incorporate

the ice cream base and folding in

the fudge and cocoa dust

tiny pots of ice cream – ready for the

freezer

Ta dah!

Never let it be said ...

Chocolate Fudge Ice Cream

Here's the result of messing about and creating a new, no churn ice cream.

It's in two parts, here's the first, the recipe for the fudge – I'd make it ahead :

Chocolate Fudge Squares

Takes 1½ hours/ make 50 pieces

400g dark or milk chocolate, broken into small

even sized pieces

25g butter

397 can condensed milk

100g icing sugar

30g cocoa powder, sifted

Line a 20cm square shallow tin with baking parchment.

Melt the chocolate in a bain-marie. In a non-stick saucepan melt the butter and gently warm the condensed milk, then add the melted chocolate and mix until smooth. Beat in the icing sugar until blended and smooth.

Put the mixture into the prepared tin, spread evenly into the corners, smooth over the top and place in the fridge to set for at least 1 hour. Remove and cut into small squares and dust with cocoa.

Coming next - a photo or two and a few hints and tips …

Tray of block of choc

choc cubes in cocoa

The ice cream on its own is very easy, the only extra prep is to cut your fudge into tiny pieces. Your fudge is already in 2x2cm pieces, cut each piece into four again, preferably on kitchen roll so that you preserve any cocoa dust and you're ready to roll!

Next, the basic ice cream recipe ...

My tips and more photos

Here's my tip – the recipe says “line a 20cm square shallow tin ...”. dip a teaspoon into the melted chocolate and place a tiny blob in each corner of the tin and then glue the parchment so that it stays put.

Here's another … make sure you sift the icing sugar otherwise you'll finish up with tiny white spots in the fudge.

Here's another – I turned the fudge into a chocolate orange version by adding 2 tsps of Valencian Orange Extract to the condensed milk and melted chocolate.

Here's another … to remove the slab of fudge use an ordinary fish slice. Gently ease the slice along each edge of the tin and then tip it upside down. If the slab of fudge won't comply do not lose your temper just repeat with the slice and it will surrender!

Cut your fudge into squares – the size of the square is up to you. The recipe states you'll get 50. They'll be large. I cut the slab in half and then each half gave me 36 pieces approximately 2x2cms – a total of 74 pieces. My tin has curved corners so I straighten each edge so that all the squares are exactly that, no “curved squares” if you get my drift!

Place the squares of fudge onto kitchen roll to dust with cocoa and leave space between each square for even coverage. Use a tea strainer or a small sieve, tapping the edge gently to dust.

Boxed up, ready to hand round to the

members of your family and friends or you can box in small

amounts and freeze

Or you could keep it to enjoy on its own or with vanilla ice cream and crushed Amaretti biscuits!

Another foolproof favourite!

Who doesn't love chocolate and fudge?

Here's another idea for that perfect gift this Christmas!

Chocolate Fudge Squares

Takes 1½ hours/ make 50 pieces

400g dark or milk chocolate, broken into small

even sized pieces

25g butter

397 can condensed milk

100g icing sugar

30g cocoa powder, sifted

Line a 20cm square shallow tin with baking parchment.

Melt the chocolate in a bain-marie. In a non-stick saucepan melt the butter and gently warm the condensed milk, then add the melted chocolate and mix until smooth. Beat in the icing sugar until blended and smooth.

Put the mixture into the prepared tin, spread evenly into the corners, smooth over the top and place in the fridge to set for at least 1 hour. Remove and cut into small squares and dust with cocoa.

Now for a photo or two and a few hints and tips …

You'll see that the fudge has a marbled top, not spread evenly as the recipe states – it's personal choice, I prefer irregular shapes!

Coming up … my tips and more photos

Outside the box … the Easter Egg box that is!

For those of us who want something different for Easter here are a couple of alternative options and I make no apology for repeating these recipes – sometimes it's good to reprise and who doesn't love chocolate and fudge?!

Chocolate Fudge Squares

Takes 1½ hours/ make 50 pieces

400g dark or milk chocolate, broken into small

even sized pieces

25g butter

397 can condensed milk

100g icing sugar

30g cocoa powder, sifted

Line a 20cm square shallow tin with baking parchment.

Melt the chocolate in a bain-marie. In a non-stick saucepan melt the butter and gently warm the condensed milk, then add the melted chocolate and mix until smooth. Beat in the icing sugar until blended and smooth.

Put the mixture into the prepared tin, spread evenly into the corners, smooth over the top and place in the fridge to set for at least 1 hour. Remove and cut into small squares and dust with cocoa.

Now for a photo or two and a few hints and tips …

You'll see that the fudge has a marbled top, not spread evenly as the recipe states – it's personal choice, I prefer irregular shapes!

Here's my tip – the recipe says “line a 20cm square shallow tin ...”. dip a teaspoon into the melted chocolate and place a tiny blob in each corner of the tin and then glue the parchment so that it stays put.

Here's another … make sure you sift the icing sugar otherwise you'll finish up with tiny white spots in the fudge.

Here's another – I turned the fudge into a chocolate orange version by adding 2 tsps of Valencian Orange Extract to the condensed milk and melted chocolate.

Here's another … to remove the slab of fudge use an ordinary fish slice. Gently ease the slice along each edge of the tin and then tip it upside down. If the slab of fudge won't comply do not lose your temper just repeat with the slice and it will surrender!

Cut your fudge into squares – the size of the square is up to you. The recipe states you'll get 50. They'll be large. I cut the slab in half and then each half gave me 36 pieces approximately 2x2cms – a total of 74 pieces. My tin has curved corners so I straighten each edge so that all the squares are exactly that, no “curved squares” if you get my drift!

Place the squares of fudge onto kitchen roll to dust with cocoa and leave space between each square for even coverage. Use a tea strainer or a small sieve, tapping the edge gently to dust.

Boxed up, ready to hand round to the

members of your bubble or you can box in small

amounts and freeze

Enjoy on its own or with vanilla ice cream and crushed Amaretti biscuits!

A perfect Easter treat!

Editor's July Pick #7: The photos

Editor's note: In cooking there are photographs, and there are photographs. As the author says, it not only looks delicious - and beautiful! - but fun too, and all with recipes that won't take an age, don't require a degree in Cookology or break the bank. Why not give it a go!

Two tabs down …

...the photos.

First up Peanut Chocolate Brittle

You can see the caramel forming – the golden brown colour beginning to appear and the sugar still melting.

Act fast – the caramel sets quickly.

The brittle in the bowl on the left has been bashed to sprinkle over ice-cream or to fold into home-made. The bowl on the right contains bite size pieces.

Second up Chocolate Fudge

I knew these tongs were going to be useful.

The tongs were perfect for holding the fudge and coating as much of it as you want in the cocoa powder. You can grip the fudge without squashing it and able to swirl the fudge around with control.

How much fun was that?!

Editor's July Pick #6: Chocolate Fudge

Editor's note: I've always been wary of fudge, as I'm not a fan of the holiday-town, pure sugar style that has no flavour. That stuff is likely 100% sugar and without the condensed milk so MiamMiam to the rescue with a winning recipe! Although I still remember fondly the "finger of fudge" that Cadbury's produce... memories - years ago!

Two down, seven to go …

… here comes the chocolate – in the form of fudge from The Little Book of Chocolat :

Chocolate Fudge

400g dark or milk chocolate, broken into small

even sized pieces

25g butter

397 can condensed milk

100 icing sugar

30g cocoa powder, sifted

Line a 20cm square tin with baking parchment.

Melt the chocolate in a bain-marie. In a non-stick saucepan, melt the butter and gently warm the condensed milk. Add the melted chocolate and mix well until smooth. Beat in the icing sugar until blended and smooth.

Put the mixture into the prepared tin, spread evenly into the corners, smooth over the top and place in the fridge to set for at least an hour. Remove and cut into small squares and dust with cocoa.

The recipe also mentions serving the fudge warm with ice cream.

Here are a few hints and tips I hope you'll find useful :

Use chocolate drops if you can get hold of them – they are all the same size and your chocolate will melt evenly.

Your squares should be approximately 2cm – don't panic – it's a guide. You can use a ruler if you want. There's always an edge when you remove from a tin. I trim the edges – don't throw them away – we'll come back to these later.

Use unsalted butter.

Sift the icing sugar – you'll be glad you did since it almost always has lumps in it. The most effective way of sifting icing sugar is to both sift and measure at the same time. Place a mixing bowl on your scales and set to zero. Spoon a quantity of icing sugar into your sieve, holding it over the bowl. Using a dessert spoon, bowl side down in the sugar, move in a circle forcing the sugar through until you've got the required amount. Keeps the washing up to a minimum!

As is usual I've popped a box in the freezer and will retrieve in a week to see how it has fared.

Remember the recipe in the book mentions serving the fudge warm with ice cream – use the trimmed edges set aside earlier - cut into cubes and melt in the microwave for 20 seconds on a medium heat. If you want the fudge to be a smoother consistency then add another 10 seconds.

Sorry if you'd given up chocolate this month!

P.s. Freezer report – I boxed the fudge and froze for a week – it was as good as it was when made so ideal if you want to make ahead or stash it so it doesn't disappear when you're not looking. Fridge it straight from the freezer – it's really good cold.

More ice cream ideas!

Remember the fudge … now for the ice cream! Having made the fudge I thought I'd mess about and make a new ice cream.

Here's the recipe for the fudge – I'd make it ahead :

Chocolate Fudge Squares

Takes 1½ hours/ make 50 pieces

400g dark or milk chocolate, broken into small

even sized pieces

25g butter

397 can condensed milk

100g icing sugar

30g cocoa powder, sifted

Line a 20cm square shallow tin with baking parchment.

Melt the chocolate in a bain-marie. In a non-stick saucepan melt the butter and gently warm the condensed milk, then add the melted chocolate and mix until smooth. Beat in the icing sugar until blended and smooth.

Put the mixture into the prepared tin, spread evenly into the corners, smooth over the top and place in the fridge to set for at least 1 hour. Remove and cut into small squares and dust with cocoa.

Coming next - a photo or two and a few hints and tips …

The ice cream on its own is very easy, the only extra prep is to cut your fudge into tiny pieces. Your fudge is already in 2x2cm pieces, cut each piece into four again, preferably on kitchen roll so that you preserve any cocoa dust and you're ready to roll!

Here's the basic recipe again :

Vanilla ice cream

1 x 397g tin sweetened condensed milk

1 x 600ml double cream

2tsp vanilla bean paste

Put the condensed milk, cream and vanilla into a large mixing bowl and beat with an electric hand whisk until the mixture is quite thick and stiff, like pipeable whipped cream.

You will need 260g of fudge cut into tiny irregular pieces

including the cocoa dust too

Fold the tiny pieces of fudge and the cocoa dust gently through the ice cream so that you achieve a ripple effect with a hidden surprise of fudge!

Spoon the mixture into a lidded freezer-proof containers and freeze for at least 6-8 hours or until firm. You might also want to consider freezing individual portions as well as larger pots, just in case you need an ice cream fix for yourself – as the cook you need to taste!

Bear in mind that you need to take the ice cream out of the freezer at least 15 minutes before serving to allow it to soften.

Photo guide up next …

The ice cream fudge fotos

the tiny pieces of fudge and cocoa

dust, ready to incorporate

the ice cream base and folding in

the fudge and cocoa dust

tiny pots of ice cream – ready for the

freezer

Strawberry Miso Ripple

First, the compote :

A strawberry compote

500g ripe strawberries, hulled

4 tbsp caster sugar

2 tbsp lemon juice

Cut the strawberries in half – or quarters if large – place in a large saucepan with the sugar and lemon juice. Heat gently until the sugar has dissolved and then simmer. Cover and cook for 3/5 minutes until dark in colour and syrupy. Compote can be store in fridge for up to 2 weeks. I'd suggest you divide in half and freeze one for a rainy day.

If you prefer a smooth compote blitz and pass through a sieve.

As you can see it's not a difficult recipe, hulling the berries, i.e. removing the green leaf on the top and the stalk below, takes a little time but it's worth every second. You can buy a kitchen implement to do the job if you wish but using a paring knife and cutting in a circular motion will do the job just as well.

Instead of keeping the whole fruit or blitzing and passing for a smooth version why not have half and half?

When your compote has cooled :

Gently poor the compote into a large mixing bowl

and weigh the total amount

In my case this was 512g precisely!

Take 256g of the whole fruits and place in

a jar and fridge

Blitz and pass the remaining half and set

aside ready for use

Add the smooth compote to your batch of ice cream and fold gently through creating a ripple effect, then freeze in containers to suit.

Say hello to Strawberry Miso Ripple!

Strawberry Miso Ripple – the photos

the sweet white miso in the mixing bowl

the ice cream whipped, ready to ripple

adding the compote

rippled!

Et voila :

                                                                       one scoop or two?

the ripple topped with the whole fruit compote

Most importantly … the verdict.

Silence is always a good sign, followed by the scraping of the dish, finally two words “beautiful” and “gorgeous” - not words you'd normally associate with strawberries and ice cream but hey I'll take them!

Speaking of seasonal fresh fruit

I don't think there is a more evocative scent of summer than that of a bowl of strawberries, it's just divine and makes your mouth water. Sadly these days shop bought fruit can bring disappointment since a lot of strawberries are forced and taste, quite honestly, of nothing. Buy locally at farm shops or pick your own if you can.

No-churn strawberry ice cream

The recipe will give you 960g

750g/1½lb strawberries

juice of two lemons

1 x 397g condensed milk

300g light brown muscovado sugar

Top the strawberries, cut in half or quarters if large then blitz to a purée, add the lemon juice. Tip the blitzed berries into a large sieve and allow the purée to pass through. As you're passing the strawberries there's no need to hull the berries.

Place the condensed milk and brown sugar into a large mixing bowl and whisk on high for 10 minutes. I used a hand whisk. Eventually the sugar is beaten into the condensed milk and will give you a ribbon effect. Set your timer and have patience – it's worth it. You can help your strawberry pulp through the sieve with the back of a metal spoon. Fold into your sugar and condensed milk and mix until combined. I split the mixture into two boxes. Freeze for at least 6 hours. Remove from the freezer 10 minutes before serving – no longer – it softens very quickly.

If you want a perfect scoop dip the scoop into boiling water and pat dry.

As the cook I think you're entitled to taste the ice cream ahead of serving. I confess I'm not a huge fan as a rule but I was intrigued so I took a teaspoonful as I boxed it – one word - “wow” - I ditched the spoon and took another, just to be sure.

Another ice cream of the no churn variety

I cannot claim the credit for this addition to our ice cream repertoire – it is courtesy of delicious. Magazine – consistently brilliant in my humble opinion!

Mascarpone no-churn ice cream

Whisk 150g mascarpone with 170g condensed

milk and ½ tsp vanilla extract (or bean paste).

Pour into a container suitable for the freezer

fold in 1 tbsp of your favourite fruit purée, then

freeze for an easy ripple ice cream.

Freeze for minimum of 4 hours and allow to soften

for 10/15 minutes before serving

I added 1.5 tbsps of good quality lemon curd and served the ice cream with raspberries and then added a shortbread biscuit or two.

This ice cream is full of flavour and a silky texture, not sickly as with some ice creams. I've already mentioned that my friend is over from the USA – who has become an enthusiastic student. He does not do desserts other than ice cream and so considers himself to be a connoisseur in this field – a perfect taster! The recipe is winging its way to the USA as we speak – enough said I think.

Note to self – you might want to consider doubling the recipe – I think you'll be glad you did.

    

Yum!

Easter continued … and more indulgent ideas

A sweet interlude …

Some things are meant to be! By chance when browsing my bookshelves I came across one of my favourites - The Little Book of Chocolat” by Joanne Harris and Fran Warde. I reviewed this book and road tested many of it's recipes in July 2017 – yikes, how time flies! I can never resist looking at the tabs I made at the time and came across the following which I thought would be the perfect hit for the chocoholics out there – it slipped through the net in 2017 – how could I let that happen!

Chocolate Fudge Squares

Takes 1½ hours/ make 50 pieces

400g dark or milk chocolate, broken into small

even sized pieces

25g butter

397 can condensed milk

100g icing sugar

30g cocoa powder, sifted

Line a 20cm square shallow tin with baking parchment.

Melt the chocolate in a bain-marie. In a non-stick saucepan melt the butter and gently warm the condensed milk, then add the melted chocolate and mix until smooth. Beat in the icing sugar until blended and smooth.

Put the mixture into the prepared tin, spread evenly into the corners, smooth over the top and place in the fridge to set for at least 1 hour. Remove and cut into small squares and dust with cocoa.

Coming next - a photo or two and a few hints and tips …

A sweet interlude – photos and hints and tips

Here's the first photo :

You'll see that the fudge has a marbled top, not spread evenly as the recipe states – it's personal choice, I prefer irregular shapes!

Here's my tip – the recipe says “line a 20cm square shallow tin ...”. dip a teaspoon into the melted chocolate and place a tiny blob in each corner of the tin and then glue the parchment so that it stays put.

Here's another … make sure you sift the icing sugar otherwise you'll finish up with tiny white spots in the fudge.

Here's another – I turned the fudge into a chocolate orange version by adding 2 tsps of Valencian Orange Extract to the condensed milk and melted chocolate.

Here's the second photo :

Here's another … to remove the slab of fudge use an ordinary fish slice. Gently ease the slice along each edge of the tin and then tip it upside down. If the slab of fudge won't comply do not lose your temper just repeat with the slice and it will surrender!

Here's the third photo : 

Cut your fudge into squares – the size of the square is up to you. The recipe states you'll get 50. They'll be large. I cut the slab in half and then each half gave me 36 pieces approximately 2x2cms – a total of 74 pieces. My tin has curved corners so I straighten each edge so that all the squares are exactly that, no “curved squares” if you get my drift!

Place the squares of fudge onto kitchen roll to dust with cocoa and leave space between each square for even coverage. Use a tea strainer or a small sieve, tapping the edge gently to dust.

Here's the final photo : 

Boxed up, ready to hand round to the

members of your bubble or you can box in small

amounts and freeze

Enjoy on its own or with vanilla ice cream and crushed Amaretti biscuits!

Now for another “sweet” idea, really useful – it's delicious on its own or as an addition to a sundae!

Hokey-Pokey – aka honeycomb and chocolate

You have to be a certain age to remember cinder toffee – it's downside was that it almost always stuck to your teeth – not a good look! The recipe that follows gives you a honeycomb hit but because it's with toasted salted pecans, chocolate and bashed crunchie bars it's dangerously moorish!

Hokey-Pokey

75g unsalted butter

100g pecan halves, roughly chopped

sea salt flakes

300g dark chocolate

2 tbsp golden syrup

3 x 40g Crunchie bars

Heat a small knob of butter in a pan and when foaming, tip in the pecans with a pinch of sea salt flakes. Stir over a medium heat for 3-4 minutes or until toasted – you will smell them when they are ready. Tip the nuts into a bowl and leave to cool.

Break the chocolate into small pieces and melt, in a medium pan, with the rest of the butter and the syrup, stirring. Once the chocolate mixture is smooth, take the pan off the heat. Bash the Crunchie bars (in the wrappers – less messy!). Add the Crunchie pieces, along with the toasted pecans, to the chocolate mixture. Gently mix together before transferring to an 18cm round or square foil tray 23x23cms/9x9” (or cake tin if you prefer to wash-up!)

Leave to set in the fridge.

Remove the slab from the foil tray and cut in half – have the long side in front of you. Cut into similar size strips – cut those strips in half and keep going until you have small squares measuring 1.5cms/½”. As a guide if you follow the above you'll get 84 pieces per half, so 168 in total. If you want larger squares you'll obviously get less. I find a Chef's knife is the best kit to cut the squares.

Without doubt what lifts this treat to another level is the salted toasted pecans – make ahead and box when cooled until you're ready.

If you haven't made this before then be prepared … to get repeat orders, you'll be a very popular person!

Then there's the chocolate cake … but without flour.

I was on a mission – here's a flourless chocolate cake recipe I found – you want easy – this is it – it does exactly what it says – in the tin!

Here it is :

Flourless Chocolate Cake

Serves 8

120g dark chocolate – choose a cocoa solid

of 50%

120g unsalted butter

150g caster sugar

50g cocoa

3 eggs

½ tsp vanilla bean paste or 1 tsp vanilla essence

You will need a small sandwich tin -

measuring 20cms/8” x 3cms/1¼”

a butter wrapper for greasing

an extra heaped teaspoon of cocoa

for dusting

a sheet of foil big enough to wrap the cake

Grease the tin with the butter wrapper and then sprinkle cocoa into the tin and carefully tilt the tin until the bottom and the sides of the tin are covered. A small tip – unless you are practised at this art you might want to tilt the tin over the sink!

Pre-heat the oven 130fan/150c/Gas 2.

Set a glass bowl over simmering water and melt the chocolate and butter – when melted, wearing oven gloves and with care, set aside on a heatproof mat or board. Stir in the sugar, cocoa, eggs and vanilla, mix well. Tip into your prepared sandwich tin and bake for 30 minutes.

Let the cake cool, in the tin for 15 minutes.

Take a look at the fotos :

Here's the tin, greased and dusted

The filling in the tin, ready for the oven

Out of the oven, leave to cool

A slice of cake, with raspberries

Here are the bits, pieces, hints and tips!

Once the cake has cooled use a round bladed knife and ease around the edge to loosen – take your time – if you don't you'll tear the edges of the cake – that would be a shame since you've achieved a brownie type crusty edge. If the cake won't budge then repeat the edging with the knife. Have a large sheet of foil ready to receive your cake, turn it - with care, then wrap and fridge.

The cake serves 8 – you may think the portion size isn't very generous – take my word for it – it's a rich cake.

Now for the choices – this cake is dense and intense. You can serve the cake cold with ice cream and/or cream or even clotted cream.

If you prefer soft, warm and squidgy then microwave for 20 seconds – take it from one who isn't bothered about chocolate, this is very good indeed.

It freezes well … don't forget to portion and wrap in cling film, then bag together.

You won't be sorry.

I hope you find something you like!