FroYo Challenge – The Latest Flavours

IMG_1357Ice-cream. No sooner say those magically hyphenated words then the rich tapestry of childhood, pregnant with schottenfreude, emerges: the first creamy taste of proper strawberry ice-cream;  tubs of neapolitan from Walls; the anguished tears as each scoop fell out of the cone onto the floor. Who would ever trade those memories?

God knows when our first taste of gelato was, but my goodness haven’t we felt grateful this week? After the temperature climbed above 30C for the first time this year howell and harte have certainly felt like melting more than once.

Some of you out there have been following our posts on Instagram this week and now we are happy to publish our recipes for one of our most delicious experimenting sessions. The idea has been to produce recipes that require the minimum of fuss for a hot day when all you want to do is sit by the fan in a cool dark space and hope it all stops. Also, as most mere mortals do not own an ice-cream maker, these are handmade recipes – all you’ll need is a blender but a bit of elbow grease and a fork should suffice if you haven’t made that special purchase yet.

Enjoy!

h&h

Sumac and cinnamon raspberry frozen yoghurt

Screen Shot 2016-07-22 at 21.59.37

Ingredients:

160g Raspberries

1tbsp honey

2tsp sumac

1tsp cinnamon

250g yoghurt

250g condensed milk

To make the coulis, place the raspberries and honey in a small saucepan over a medium heat. Cook down until liquid and reduce to half the coulis’s original quantity. Add the sumac and set aside to cool.

In a large bowl, mix the condensed milk, yoghurt and cinnamon and whip until thoroughly combined. Add the cool coulis and whip again until fully combined.

Place in a freezable container and place in your freezer for 6 hours. To ensure that you don’t get crystals forming in the frozen yoghurt churn the mixture every 2 hours (you can still serve it as a semifredo if after 6 hours it still has crystals in).

To serve, leave out for 10 minutes and scoop into small bowls.

Avocado, mint and hazelnut frozen yoghurt

Screen Shot 2016-07-22 at 22.01.10

Ingredients:

100g hazelnuts

1 large avocado

500g yoghurt

2 tbsp honey

2 sprigs of mint

Toast the hazelnuts under a grill set at 200c until they are golden brown (as soon as you can smell them they should be ready, which should take about 5 minutes). Set aside till they are cool.

Place the yoghurt, avocado and honey in a food processor and blend until thick and creamy. Add two sprigs of mint to the mix and blend again.

Place the yogurt mix into a freezable container. Scatter the hazelnuts on top and combine into the mix.

Place in a freezable container and place in your freezer for 6 hours. To ensure that you don’t get crystals forming in the frozen yoghurt churn the mixture every 2 hours (you can still serve it as a semifredo if after 6 hours it still has crystals in).

To serve, leave out for 10 minutes and scoop into small bowls.

Sesame and honey caramel frozen yoghurt

Screen Shot 2016-07-22 at 22.02.05

Ingredients:

500g yoghurt

1 1/2 tbsp sesame seeds

1 1/2 tbsp honey

Toast the sesame seeds under the grill set at 200C until golden brown (again, as soon as you can smell them they should be ready, which should take about 5 minutes). Leave to cool on a plate.

Once cool, combine the yoghurt, sesame seeds and honey in a large bowl.

Place in a freezable container and place in your freezer for 6 hours. To ensure that you don’t get crystals forming in the frozen yoghurt churn the mixture every 2 hours (you can still serve it as a semifredo if after 6 hours it still has crystals in).

To serve, leave out for 10 minutes and scoop into small bowls.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s