47 ice-cream recipes we're completely obsessed with

Fruity dessert

Roast strawberry coconut ice cream

30 minutes

Ice cream

Cold yellow pepper soup

30 minutes

Cold yellow pepper soup

Serves 4 – 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

1 kg sweet yellow peppers
1 onion, chopped
2 tablespoons olive oil
2 cloves garlic, crushed
3 cups vegetable or chicken stock
Salt and milled black pepper
Coriander leaves for garnishing

For the coriander- chilli pesto ice cream

1/2 cups coriander-chilli pesto
1/2 cup cream, whipped

Method

Slide the peppers under a hot grill and cook until charred and collapsed. Pack into a brown bag and wrap up until cool enough to handle then skin, discard seeds and chop.

Soften the onion in the oil. Stir in the garlic, then the chopped peppers and a little seasoning. Pour in the stock and simmer for about 20 minutes. Purée and, if necessary, thin down with more stock. Correct seasoning. Chill well.

To make the coriander- chilli ice cream: Use storebought pesto, or pound a good handful of blanched coriander leaves with a chopped chilli or two, garlic and enough olive oil to make a thick paste. Fold the pesto into the whipped cream and freeze.

To serve: Add some tiny balls of the pesto ice cream to plates of the chilled soup. Add a few coriander leaves and a drizzle of olive oil.
TASTE’s take:
If you prefer, or for a change, use basil pesto.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Liquorice ice cream

Zabaglione ice cream with raspberries, pistachios and crispy panettone

Easy Belgian chocolate ice-cream cake with honeycomb shards

Plum semifreddo

Easy banana ice cream

Roast strawberry coconut ice cream

Home-made mint ice cream

Guava and yoghurt ice cream

Lemon meringue ice cream

Plum-and-coconut ice cream

Festive ice cream

Cold yellow pepper soup

Cold yellow pepper soup

Ingredients

Method