Jock's gets approval from Jemima

We had ice cream at Jock's in Albert Park on Friday night and Jemima had a taste.  She enjoyed it very much.

I had a scoop of gingerbread and a scoop of fig (why have one scoop for $4.50, when you can have two for $5.50?):

James tried the summer pudding:

Lucy had something with chocolate...

Jemima did have a sugar high and would not go to sleep until 10:30pm, but she really loved the cold sweetness on her teeth (she has 5 teeth at 9 months of age):

Coconut ice cream

I used coconut milk (2/3 cup), milk (1 1/2 cups), cream (2/3 cup), desiccated coconut (1/2 cup), sugar (1/2 cup) and it turned out well:

It froze well after churning and has a creamy texture...

I added chocolate sauce (melted dark chocolate) for that lamington style dessert:

Raspberry and mango ice cream

Craig and Maz invited us for dessert last night and we tried their magnificent mango and raspberry home made ice cream.

Maz uses:
2/3 cup sugar
3/4 cup milk
3/4 cup cream
3/4 cup yoghurt
Fruit
Pinch of salt
Teaspoon vanilla

The ice cream was creamy and delicious.  They used fruit from their garden.  Maz adds lime to the mango and this added a wonderful tang, as well as the yoghurt.

We had a wonderful home made plum tart with the ice cream:

Vanilla bean ice cream

After many failures, we finally bought an ice cream maker. It was on sale at Myer last week and we made vanilla bean ice cream over the weekend.  Luckily it was a great success.

Ingredients
1 cup of milk
1 cup of cream
1/2 cup of sugar
4 egg yolks
1 vanilla pod

First you chill the ice cream bucket for 24 hours. Heat the milk and cream in a saucepan with the vanilla pod, split and de-seeded. Beat the yolks and sugar until stiff, add heated milk/cream mixture and reheat, removing the vanilla pod. Allow to cool before placing in the fridge for 4 hours. Then churn for 40 minutes.  This makes 800 ml of ice cream, so 4 people polished that off in 2 sittings... (ie. equivalent of 8 scoops)

It was creamy and delicious... not too hard and just delicious. Yippee... the Razzaforino Scoopitable Scream idea may have life in it after all...

We had the ice cream with a chocolate raspberry brownie... it was yummy...

Raspberry coconut and cashew ice cream

Unfortunately this turned out to be very odd... The cashews were crushed, the coconut oil made it very thick and hard once frozen. The raspberries were exquisite, but I will not be making this again.

Plum Ice Cream

I was given a bag of plums on the weekend and had a recipe clipped from the Weekend Australian magazine and decided to try it out. David Herbert calls for:

450 grams of plums,
300 grams caster sugar,
100ml water,
3 eggs and
300 ml cream.

I used light cream and it worked well.

The plums were stewed and then pureed. Herbert strained them, but I left the pulp in. The sugar and water are boiled down.

The ice cream was an odd grey/green colour when I took it out of the fridge. I assume this was the plum reacting with the cream/egg/sugar mixture.

It tasted magnificent. It was sweeter than the lemon ice cream and I think the light cream helped.

Lemon Ice Cream - a Forrest family recipe

I was a little shocked by the 10 eggs, but then I found out that it makes 4 litres.

There is a lot of whipping involved. First, you whip the egg yolks with half a cup of sugar.

Then you reduce 350 ml of lemon juice to 150 ml, adding 1/2 cup of sugar.   Mix with the yolks and the grated rind of 6 lemons. Whip 750 ml cream and combine. Whip the evaporated milk (1 tin) and fold in. Whip egg whites with 1/2 cup of sugar and combine.

Freeze for 8 hours. It is harder than commercial ice cream. The lemon makes it taste a bit like sherbet.