• no-churn ice cream

    No-Churn Vanilla Ice Cream

    Up until now, to make a No-Churn Ice Cream, you had two options: one was to mix condensed milk with whipped cream. The other was to make an egg foam which was stabilised and pasteurised by hot syrup, poured into eggs being whipped, and then mixed with whipped cream. The problem with the first option is that it uses sweetened condensed milk. So the flavour outcome was not something memorable. The other option with the egg foam stabilising is too complicated for the average cook. All this syrup boiling, whipping, pouring, cleaning is a little too much for most of us. But now, there is a further option. Say hello to…

  • Artemis Sparkle Cocktail

    Artemis Sparkle Cocktail

    One of the greatest luxuries of always having homemade sorbet handy, is that you can make a magnificent cocktail, like this Artemis Sparkle Cocktail, in a breeze. And this, without adding any syrup. Making cocktails out of fruity sorbets is no rocket science, you just blend some sorbet with your favourite drink and then adjust to your liking. For this cocktail we chose to mix Apricot Sorbet with Dry Gin, added a splash of Soda Water, a dash of cinnamon and some squeezed blackberry drops. Then topped the glass with a fresh blackberry and a cinnamon stick.  The cinnamon balanced the sweetness of the Apricot Sorbet and the blackberry added…

  • Black Forest Bites for Parties

    Mini Black Forest Bites for Parties

    If cherries are in season, you can use those dark red beauties to make Mini Black Forest Bites for your next gathering. There is something luscious in pairing fresh cherries with fresh cream and chocolate and the visual appearance of those three together is, indeed, attractive. This bite size version is simple, yet stunning. You just need cherries, whipped cream and brownies. The reason we use brownies instead of chocolate cake, is that their dense and chewy texture make for an unforgettable bite, when combined with the juicy cherries and the freshness of whipped cream. All three main components are made ahead of time: the Whipped Cream which is stored…

  • Apricot Sorbet

    Apricot Sorbet

    This Apricot Sorbet is the first thing you should make when apricots are in season. Only sweet and delicious ripened apricots which burst with flavour will do, do not try to make it with the dry and flavourless ones, because sorbets rely solely on the fruits’ quality to be awesome. You do not have to be an expert to choose the right apricots for this sorbet, just taste one or two from a batch. If they are tasty, tender and you need to lick your lips to collect the juices when you take a bite, then you are fixed. Apricot Sorbet Special Equipment needed: Ice Cream Machine Food processor / Blender…

  • Yoghurt Ice Cream recipe

    Yoghurt Ice Cream

    This yoghurt ice cream is made with buttermilk instead of yoghurt. But before you leave to find another recipe which actually uses yoghurt, give yourself one minute and keep reading, for there are good reasons for doing so. What we do in this recipe, is heating heavy cream with sugar and then adding buttermilk. Technically speaking, this is actually yoghurt, as yoghurt is made by heating milk and then adding a fermented or cultured product, like buttermilk which thickens the milk and gives it the distinctive sourness. The difference lies only in the fat content, for we need fat here. Because we are making ice cream. And without fat, ice…

  • Naturally scented rose ice cream recipe

    Naturally – Scented Rose Ice Cream

    Naturally – Scented Rose Ice Cream is like eating with a spoon freshly-cut roses, covered with dew drops and picked at dawn . Most recipes for Rose Ice Cream use rose water to flavour. The problem is that rose water varies in aroma strength, which means that there is a great risk of over-scenting the ice cream. Furthermore, most rose waters are made with artificial aromas, giving your final ice cream their plastic taste. The solution for a perfectly scented ice cream, which does not taste like a rose bubble-gum, is to use dried rose buds to infuse the milk. This gives the ice cream a natural, subtle rose taste…

  • troubleshooting guide

    Don’t Shoot The Ice Cream Maker – a troubleshooting guide

    You just bought your brand new ice cream maker. With super excitement, you head off to make your first ever homemade ice cream. You stick the removable freezer bowl in the freezer, find a recipe and follow the steps to prepare the ice cream mix. When ready, you switch on the machine, pour the ice cream mix into it and wait. Thirty minutes later the ice cream is soupy. You decide to wait a little bit longer. But no matter how long you wait, the ice cream looks pathetic. You decide to turn the machine off, put the ice cream in the freezer and wait. Depending on how long you wait,…

  • chocolate ice cream recipe

    Chocolate Ice Cream recipe

    A good Chocolate Ice Cream recipe is one that should stay with you during your life time. Like this one. It would be unfair to claim that this it the best Chocolate Ice Cream recipe around; for the truth is that there are plenty of good ones out there. But it may be the only custard-based one that does not need a thermometer to make. Pasteurisation is obligatory when one makes custard-based ice creams, as the egg yolks used in the recipe should never be eaten raw. If you look around at the ice cream recipes on Biterkin website, you will see that custard-based ice creams are the rule. It…

  • Mini Brownie Bites for Parties

    Mini Brownie Bites for Parties

    All you need for these Mini Brownie Bites for your next party, is your favourite Brownies recipe and some Chocolate Whipped Cream. The Chocolate Whipped Cream should be stable enough to withstand the preparation ahead of time and survive on the table at the time of the party. For this reason, just whipping cocoa powder with heavy cream is not an option. So, here you are provided with a Milk Chocolate Whipped Cream, which is in fact a light chocolate ganache, and it will do the trick. The cocoa butter solids keep the cream stable in the piping bag until the time you need it. You can either prepare them…

  • mastic ice cream recipe

    Mastic Ice Cream

    Mastic makes for a refreshing flavoured ice cream, giving it its Aegean tones. For my generation, it reminds us of the Greek summers of our childhoods, when after swimming in the sea, we would enjoy this mastic ice cream. The cool taste of the mastic would take away the heat from the playful hours under the hot Mediterranean sun. Back in those days, ice cream was a rare treat. And as such, it added to the excitement of the Greek summer holidays of the 80’s, now filled with nostalgia; for the sandy beaches were still quiet, nature was dominant and if you were lucky, you could sail with a dolphin playing…