- NEWS & ACHIEVEMENTS -

2011
Delicious Magazine Recipe Feature Recipes published in Princes Trust Charity 'Trusty' Cookbook Guest panellist on UKTV Food's 'Market Kitchen' Recipes published in 'Come Dine With Me Special Occasions' book Blog named as a "Media Must-Have" in Jan & Feb issue of Olive Magazine

2010
Launch of Sabrina's one-to-one private cookery tuition Guest critic on Gordon Ramsay's 'F-Word' series finale Organised Top Chef Charity Banquet for Haiti raising £70,000 for 'Action Against Hunger' Seasonal Food & Recipe Writer for 'Blue Tomato'

2009
Winner of Channel 4's 'Come Dine With Me' (West London) 'Bronze' winner in professionally judged 'AA Home Cooking Competition 2009' Appointed resident cookery columnist for Foodepedia

Japanese Rice Risotto with Miso, Lemongrass and Scallops

Japanese Rice Risotto with Miso, Lemongrass and Scallops

Seasonal Penne Mediterraneo

Seasonal Penne Mediterraneo

Persian Split Pea, Dried Lime and Lamb Stew

Persian Split Pea, Dried Lime and Lamb Stew

Wednesday, 14 September 2011

Raspberry Cheesecake Ice Cream

There is only one thing I like more than cheesecake and that is cheesecake ice cream. Creamy, velvety indulgent raspberry goodness, in this instance. As you know, cheesecake anything is never a low-fat option, but everything in moderation as they say. You can very happily use low fat substitutes when making the ice cream mix and it will turn out virtually exactly the same. I don't normally EVER endorse low fat products (apart from 0% Total yoghurt!) because low fat just isn't the same in most instances, such as mayonnaise and cheese for for this recipe, low fat cream cheese, Creme Fraiche and double cream if you can find them.

Raspberries are one of my favourite berries and I think they work so much better in ice cream than strawberries do and they truly remind me of late summer. You can easily use any other fruit to make this recipe but the sweet, tartness of the plump raspberries are just the perfect accompaniment to the rich nature of this ice cream and provide a balanced acidity that works brilliantly with the cheesecake flavours.

The most essential tool when making ice cream is a decent ice cream maker and so when the good people at Cuisineart very kindly sent me a swanky new 'Ice Cream Deluxe' machine, I was beyond ecstatic to try my favourite ice cream recipe in it to see how it turned out and I must say, the result was deliciously creamy and smooth in texture. Absolutely perfect. All you need to do 24 hours before you want to make your ice cream is to freeze the ice cream bowl and the next day, you can have delicious ice cream ready within 30 minutes (I still find that amazing!)

Raspberry Cheesecake Ice Cream

150g cream cheese
250g of double cream
200g of full fat Creme Fraiche
200g caster sugar
200g of fresh raspberries
3 tablespoons of freshly squeezed lemon juice
Seeds from 1 vanilla pod OR 2 teaspoons of best quality vanilla essence
A pinch of salt

Using a handwhisk, mix all the other ingredients together in a bowl until the mixture is nice and smooth and evenly incorporated. Don't worry about getting it perfect as the ice cream mixer will really do most of the mixing for you.

Wash and drain the raspberries and add them to the mixture, folding them in gently until the mixture begins to turn pink. Pour the mixture into your ice cream maker, switch it on and allow to churn for 30-35 minutes and you are done. You can eat it right there and then or freeze the mixture for a couple of hours to firm it up a nicely.

My only advice to you when making fresh ice cream is to make sure you eat it within a week maximum as it just isn't the same after that. Although, this recipe is so delicious, I defy you not to eat the whole lot within 24 hours! It's gooey, thick and very decadent and perfect for this lovely burst of spring sunshine we are having. If you want to add strawberries or any other berries/fruit at all, just add 200g of your desired fruit instead. But soft fruits (like berries) tend to work best!

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