• 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…

  • 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…

  • 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…

  • Chocolate and Kumquat Sorbet

    Chocolate and Kumquat Sorbet

    Of all the citrus-and-chocolate mix-and-matches, the kumquat-and-chocolate pairing in the form of a sorbet, beats them all. Kumquats are tiny citruses full of flavour and they are usually found in winter. They have a bitter flesh, a flavourful citrusy skin and an overall complex, flowery flavour. This Chocolate and Kumquat Sorbet requires some steeping to abstract the maximum flavour possible from the kumquats. And a good quality chocolate and cocoa powder, as the chocolate taste will be clearly pronounced in the final sorbet. You do not need to go over the top by buying the most expensive chocolate available, just use the chocolate that best suits to your taste buds. In…

  • Vanilla Ice Cream

    Vanilla Ice Cream

    When purchasing an ice cream machine, making vanilla ice cream is the first thing you ought to do, for it is the epitome of homemade ice cream, the one that will prove to you that you are in the beginning of a beautiful journey. Do not waste your time making something fancy, you need simplicity to build confidence. And do not choose a quick just-mix-and-churn ice cream recipe, you bough this ice cream machine to treat yourself to something special. Just-mix-and-churn recipes always fall into the mediocre side. When making ice cream at home, custard-based ice creams are the way to go – the word custard implies the presence of…

  • Lemon Curd Ice Cream

    Lemon Curd Ice Cream

    This is not an ice cream WITH lemon curd, like most “Lemon Curd Ice Cream” recipes you will encounter on the web. Those are actually heavy cream mixed with lemon curd. For the obsessed Lemon Curd lovers, chances are that you are looking for an ice cream which actually IS Lemon Curd. That’s it, a perfectly balanced ice cream, which fluffs up when churned, does not fill with ice crystals in the freezer and is easily scooped. It is a zesty ice cream, bursting with lemon flavour, enriched with egg yolks and mellowed with the addition of butter. Lemon Curd Ice Cream You do not have to worry about eating…

  • strawberries ice cream recipe

    Strawberry Ice Cream recipe

    The stars of this ice cream are actually Strawberries and Cream, it is more of a Strawberries and Cream Ice Cream, and it is as good as it gets. Making homemade ice cream with fruit is quite challenging in general, as the fruit may vary in ripeness and taste, greatly affecting the final outcome of the ice cream’s taste and texture. For this reason, you ought to choose in-season, locally grown and well-ripened strawberries. They should have a sweet taste when eaten plain and a deep red colour when bitten through. If your strawberries are packed with flavour, so will your ice cream. As for the seeds, you may want…

  • Rum Raisins Ice Cream

    Rum and Raisins Ice Cream

    Raisins in desserts is definitely a love it or hate it affair. The hate it affair begins while we are toddlers, when we start panicking at the sight of these blackish things in our food. Growing up we are advised against doing so, but it may take decades to force ourselves to come to like them. Or simply, we never do. For the haters, the reason is that raisins in edible goods are often a distraction. If a biscuit is crunchy, a raisin will be the reason your jaws will stop happily munching on the crunchiness and slowly start chewing the sticky raisins. If a cake is tender, they will…

  • Dark Muscovado Ice Cream recipe

    The recipe for this Dark Muscovado Ice Cream is as simple as the simplest custard-based ice cream recipe. One only has to replace regular white sugar with dark muscovado sugar in a vanilla custard-based ice cream recipe and the result is an ice cream everyone will rave about. For those not accustomed to dark muscovado sugar, it is a sugar with character. It is dark brown in colour and has a wet-sand texture. It’s fudgy and gooey. It has a characteristic taste of its own, which is like the darkest caramel with earthy molasses tones. Even though dark muscovado sugar looks very much like dark brown sugar, they are very…