I made this one a while ago, back in October I think. It is a beautifully rich sorbet with a hint of cinnamon. I can’t remember where I found the recipe, perhaps from Not Quite Nigella, a blog that I have been following for a while. Read More
For my birthday my wonderful husband surprised me with an Ice cream Bowl for my Kitchenaid. What a fantastic present! It has been in action ever since and we have been enjoying an abundance of wonderful sorbets and ice creams. My first go with the bowl was when I made Cantaloupe sorbet. We had two cantaloupes sitting in the fruit bowl, one of which was becoming extremely ripe. I did a quick search on the net and found a great recipe on the Australian Melon Association site. This is so quick and easy to make and I would suggest if you are going to make a lot of sorbet, make a large batch of sugar syrup to save time. Just pop it in the fridge to store. The following recipe does not use an ice cream machine, if you have one just follow the manufacturers instructions after mixing the sugar syrup and cantaloupe together.
Since making the cantaloupe sorbet we have also made banana sorbet, kiwi fruit sorbet, mint choc chip ice cream, vanilla choc chunk ice cream, strawberry marscapone icecream….the list goes on and will continue to go on.
The biggest plus of making your own sorbets and ice creams, apart from the wonderful taste, is that you know exactly what has gone into it. Forget the preservatives, synthetic flavourings, and additives, give ice cream making a go and enjoy the difference!
1 cup sugar
2/3 cup water
1 peeled, seeded, and cubed medium ripe cantaloupe
Combine the sugar and water in a medium heavy saucepan.
Bring to a boil and stir until the sugar dissolves. Remove from the heat and cool. Cover and chill the syrup for at least an hour.
Puree the cantaloupe in batches in a blender or food processor until smooth.
Mix the cantaloupe with the sugar syrup until smooth. Pour the mixture into a large freezer safe flat lasagna pan. Freeze for 3-4 hours.
Remove from the freezer and scrape the mixture into a large bowl. Beat the sorbet until light and fluffy. Tightly seal the container and freeze for at least three hours and up to a week before serving.
My birthday has been and gone for another year but was an excuse to make another cake! This year the kids and I decided to do a handbag cake. We cheated a little using a wooden handbag handle instead of making it out of sugar. Inside a lemon vanilla cake with raspberry meringue buttercream icing. Both recipes from The Confetti Cakes Cookbook: Spectacular Cookies, Cakes, and Cupcakes from New York City’s Famed Bakery by Elisa Strauss. I painted the front and sides with food colouring mixed with vodka and the kids did the back with the food colouring and edible pens! Read More
My husband’s friend recently moved into her new house. As a little house warming treat he asked me to make her something fun. The only stipulation was that it had to be my Banana White Chocolate Mud cake. So I had a look through my books and came across the Icecream Cake in the Planet Cake book. Read More
I love to create sculpted cakes! While writing that sentence I realised that I have not posted many sculpted cakes on this blog, something I will rectify in the near future. Anyway, as a result of the sculpting/carving there are always cake scraps. The kids help out with disposing of these scraps but inevitably the majority end up in the bin. I came across Cake Balls or Cake Pops (if you insert a pop stick) on the net and thought I would give them a go. Read More