cream Archives

Risotto recipes

Umngqusho risotto

2 1⁄2 hours

Cheese recipes

Ostrich-and-ricotta meatballs

30 minutes

Apple recipes

Apple, pear and caramel butter

20 minutes

Cake recipes

The pull-up bunny cake

45 minutes

Afternoon tea

The Scone Shack’s scones

15 minutes

Sweet treat

Vinegar pudding

35 minutes

Cake recipes

Peppermint Crisp tsunami cake

1½ hours

Broccoli recipes

Creamy chicken-and-broccoli pasta

25 minutes

Ice cream

Mango-and-pineapple ice cream

15 minutes

Chocolate recipes

Bar One sauce

5 minutes

Ice cream

Vanilla ice-cream base

15 minutes

Chocolate fondant ice cream

Serves 1.5 litres

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients

15 free-range egg yolks
350 g caster sugar
1 T vanilla extract
6 cups cream
1½ cups milk
450 g 70% dark chocolate, chopped

Method

1. Beat the egg yolks, sugar and vanilla extract using an electric mixer until pale. This aerates the eggs and makes for a lighter, fluffier ice cream.

2. Mix the egg-yolk mixture with the cream and milk, then pour into a saucepan and cook over a low to medium heat until thick. Alternatively, cook in a double-boiler.

3. Add the chocolate, allow to melt and stir in. Allow the mixture to cool, then churn in an ice-cream machine until ready to serve.

Cook’s tip: I like to use Woolworths’ long-life cream.

Find more ice cream recipes here.

Photographs: Jan Ras
Food assistants: Bianca Strydom and Keletso Motau

Spinach lasagne

Kung pao chicken

Durban fish curry

Umngqusho risotto

Ostrich-and-ricotta meatballs

Apple, pear and caramel butter

The pull-up bunny cake

The Scone Shack’s scones

Vinegar pudding

Peppermint Crisp tsunami cake

Creamy chicken-and-broccoli pasta

Mango-and-pineapple ice cream

Bar One sauce

Vanilla ice-cream base

Chocolate fondant ice cream

Chocolate fondant ice cream

Ingredients

Method