• 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…

  • orange ice cream

    Orange Ice-Cream recipe

    You have these fresh oranges, so bright and flavourful, you feel your mouth drooling just by looking at them. When you juice them, their juice is sweet and sour, aromatic and refreshing. When you grate their peel, the zest sings and the aroma carries your imagination away to green fields with blossoming orange trees and blue skies. You want to capture their essence and share it with others. You think of the orange ice cream you once bought and you set off to reproduce this flavour. You choose a recipe and proceed. When the perfectly cloudy stuff is churned, you take a spoonful and bring it to your mouth. Hmmm……

  • dondurma ice cream recipe

    Dondurma Ice Cream (aka Kaimaki Ice Cream)

    Dondurma ice cream, flavoured with mastiha, originates from Turkey and is also extremely popular in Greece, where it is known as Kaimaki ice cream. It is a thick, soft, creamy and stretchy ice cream, which refuses to melt, so is perfect to eat on a very hot day. But it is also the ice cream to enjoy on a cold winter day as it has a warm mouth-feel. The secret to this texture lies in salep (aka salab or sahleb), an ingredient sold in powder form. Salep is made from wild orchid tubers cultivated in certain areas of Turkey and makes a natural thickener for ice cream; it gives it…

  • tahini ice cream

    Tahini Ice Cream recipe

    He is sitting next to me in a quiet, empty restaurant, talking with his thick voice and a strong rural accent. He is in his late 50s, looking a decade older than he actually is, tall and thin, always sitting straight, always looking you in the eyes. I have just asked him what the sesame plant looks like and all of a sudden the story of its cultivation begins unfolding in front of my eyes. I can picture him, a 10-year-old boy in the early 70s, sowing the sesame seeds in the vast, sunny fields of northern Greece. The sesame plant is a short bush he says, which loves well-drained,…