Best dessert and baking recipes from TASTE Magazine

Breakfast recipes

Potato pudding with stewed fruit

1 hour

Stone fruit

Apricots, almonds & clotted cream on an English muffin

20 minutes

Ice cream

Kulfi

15 minutes

No-churn granadilla ice cream

Serves Makes approximately 1 litre

Difficulty Easy

Prep Time 15 minutes, plus 5 hours’ setting time

Ingredients

1 x 375 ml can sweetened condensed milk
2 t vanilla extract
a pinch of salt
2 cups whipping cream, chilled
4 T granadilla curd

Method

1. Whisk together the condensed milk, vanilla, granadilla curd and salt in a large bowl, then set aside.
2. Whip the cream using an electric mixer at a medium-high speed until firm peaks form, about 2 minutes. Be careful not to go beyond this point, or you’ll make butter.

3. Gently fold the whipped cream into the condensed milk mixture using a rubber spatula until combined – take care to work gently to maintain the airy texture of the ice cream.

4. Pour into a chilled 15 x 2 cm metal loaf pan and freeze, covered, until thick and creamy, like soft serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Freeze, covered, until solid and scoopable, about an extra 3 hours.

Find more ice cream recipes here.

Photograph: Jan Ras

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Potato pudding with stewed fruit

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No-churn granadilla ice cream

No-churn granadilla ice cream

Ingredients

Method