Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Filtering by Tag: Ice Cream Recipe

Rose Geranium Ice Cream Recipe

Rose Geranium Photo : Jackie Cameron

Rose Geranium
Photo : Jackie Cameron

Rose Geranium Ice Cream

Yields : 1½ - 2 litres

Ingredients :

  • 1l Cream
  • 2 handfuls of Rose geranium
  • 6 egg yolks
  • ½ cup white sugar
  • 20 ml liquid Glucose

Method :

  1. Bring to the boil the cream and rose geranium leaves, when the colour of the leaves change-remove from the heat.
  2. Cover with a lid of plastic wrap and allow to infuse for 5 or so minutes.
  3. Liquidise this, strain and return to the heat-bring to the boil.
  4. While returning this to the heat-whisk the yolks, sugar and glucose very well until light and fluffy.
  5. Add the hot cream mixture slowly to the yolk mixture-strain again and churn in an ice cream machine.
  6. If an ice cream machine isn't available place chilled mixture into freezer.
  7. Whisk every 30 minutes until frozen to allow for a light and fluffy ice cream.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

Peanut Butter Semi Freddo Recipe

Peanut Butter Semi Freddo Photo : Jackie Cameron

Peanut Butter Semi Freddo
Photo : Jackie Cameron

Peanut Butter Semi Freddo

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

For an entertaining suggestion try peanut-butter (only the crunchy variety must be used) semi-freddo dessert. Serve with loads of your favourite hand-broken chocolate bits and candied banana slices. This can be taken to another level by adding a large ball of maple syrup ice cream. Do it - it will make your day!

Yields : 18x14cm Tray

Ingredients :

115gr Peanut Butter, chunky

62.5ml Cream

4 Egg Yolks

62.5ml Castor Sugar

250ml Cream

125ml Crème Fraiche

Method :

1) Heat the peanut butter and cream over a double boiler

2) Sabayon the egg yolks and sugar Bain Marie/double boiler style until light and frothy, when you can form a figure of eight above your mixture, and coat the back of a spoon-it is ready. (Place a pot of water on the stove; put the egg yolks, castor sugar into a stainless steel bowl that will sit on and in your pot. Ensure your bowl does not touch the below boiling water. Remove some water if needed. Whisk this amount until light and frothy.)

3) Combine the two mixtures

4) Whisk the cream and crème fraiche together

5) Fold into the peanut butter mixture

6) Place into tray and put in freezer

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

New Year's Dom Pedro Dessert Recipe

Dom Pedro Photo : Jackie Cameron

Dom Pedro
Photo : Jackie Cameron

New Year's Dom Pedro Dessert

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

A homemade Dom Pedro makes a delicious dessert. To vanilla-bean ice cream add a tot or two of Kahlua and a drop of cream or milk and you have the adult equivalent of ice cream and chocolate sauce!

Yields : 2

Ingredients :

250gr Homemade Vanilla Ice Cream

2 tots Kahlau

1/3c Cream

Method :

1) Blend all together

2) Sprinkle on top with cinnamon sugar

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

Maple Syrup Ice Cream Recipe

Maple Syrup Ice Cream Photo : Jackie Cameron

Maple Syrup Ice Cream
Photo : Jackie Cameron

Maple Syrup Ice Cream

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

For an entertaining suggestion try peanut-butter (only the crunchy variety must be used) semi-freddo dessert. Serve with loads of your favourite hand-broken chocolate bits and candied banana slices. This can be taken to another level by adding a large ball of maple syrup ice cream. Do it - it will make your day!

Yields: 500ml

Ingredients :

500ml Milk

250ml Cream

250ml Maple Syrup

Pinch fine Salt

15ml Vanilla Extract

15ml Glucose

3 Egg Yolks

Method :

1) Bring the milk, cream, syrup, salt, vanilla and glucose to the boil

2) Whisk the egg yolks until light, pale in colour and fluffy

3) Add the warm milk mixture to the egg yolks slowly

4) Allow cooling overnight in the fridge

5) Churn and freeze the next day. If an ice cream machine isn't available place chilled mixture into freezer. Whisk every 30 minutes until frozen to allow for a light and fluffy ice cream

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

Mocha Bean Ice Cream and Choc Chip Cookies Recipe

Mocha Bean Ice Cream Photo : Jackie Cameron

Mocha Bean Ice Cream
Photo : Jackie Cameron

Mocha Bean Ice Cream and Chocolate Chip Cookies served in a Sugar Cup with an Espresso on the side

Creamy, ultra smooth mocha bean ice cream with crumbled chocolate chip cookies is a favourite of mine. Serve this in a sugar cup with an espresso on the side. Delicious!

Mocha Bean Ice Cream Recipe

Yields: about 1.5 Litres

Ingredients:

6 Egg Yolks

200g White Sugar

1 Litre Cream

65g Coffee Beans

65g Dark Chocolate

15 ml Liquid Glucose (try a local pharmacy for this)

Method:

1) Whisk the egg yolks and sugar together very well

2) While whisking bring the cream and coffee to the boil, Remove from the heat and add the chocolate and glucose

3) Slowly pour the warm cream mixture into the whisking egg yolk mixture and infuse for 30 minutes (cover with plastic and allow to stand and the flavours to develop). Strain and place into the fridge overnight to cool

4) Churn in an ice cream machine. If an ice cream machine isn't available place chilled mixture into freezer. Whisk every 30 minutes until frozen to allow for a light and fluffy ice cream

Choc Chip Cookies Recipe

Yields: about 40

Ingredients:

250g salted Butter

5 ml Vanilla Essence

1 ½ cup Brown Sugar

2 whole Eggs

1 cup Cake Flour

1 cup Self-raising Flour (1 cup cake flour sifted with 5 ml baking powder)

1/2 cup Cocoa Powder

1/2 cup desiccated Coconut

125 g chopped Dark Chocolate

125 g chopped White Chocolate

Extra desiccated Coconut

Method:

1) Cream the butter, vanilla and brown sugar together

2) Whisk in the eggs

3) Add the rest of the ingredients

4) Grease or "Spray n Cook" a tray. Place your hands in the extra coconut and then roll biscuit balls. Use a fork to flatten slightly. These do spread quiet a bit so space well

Sugar Almond Cup Recipe

Yields: about 8

Ingredients:

50g flaked, roasted Almonds

130 g Caster Sugar

1 ml Vanilla Extract

½ ml Almond Essence

3 Egg Whites

25 g melted salted Butter

60 g White Cake Flour

Method:

1) Mix the almonds, sugar, vanilla extract, almond essence and egg whites together

2) Add the warm butter and mix well, cover and leave overnight in the fridge

3) The next day add the flour and roll out into a round shape between greaseproof paper as thin as possible. Oven bake in a cool oven until evenly cooked. Place over the back of a muffin tray to get the bowl shape

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Rum and Raisin Ice Cream served in a Sugar Cone Recipe

Rum and Raisin Ice Cream in Sugar Cone  Photo : Jackie Cameron

Rum and Raisin Ice Cream in Sugar Cone
Photo : Jackie Cameron

Rum and Raisin Ice Cream served in a Sugar Cone and topped with Honeycomb and Fresh Dates

I always refuse bought rum and raisin ice cream because it tastes too synthetic for my liking. This home-produced recipe is truly heavenly. Serve, in a sugar cone, with broken bits of honeycomb and fresh dates and you have a delectable match.

Rum and Raisin Ice Cream Recipe

Yields: about 2 Litres

Ingredients:

6 Egg Yolks

2/3 cup Caster Sugar

1 l Cream

250 ml Full Cream Milk

15 ml Liquid Glucose

100 g Raisins

100 ml Rum

Method:

1) Whisk the egg yolks and sugar together well

2) Heat the cream, milk and glucose

3) Add the warm cream mixture to the whisking egg mixture

4) Heat the raisins in the rum and allow the rum to reduce and cook the alcohol off

5) Add the raisins to the cream mixture and refrigerate over night

6) Churn in an ice cream machine. If an ice cream machine isn't available place chilled mixture into freezer. Whisk every 30 minutes until frozen to allow for a light and fluffy ice cream (note, strain raisins out and when churning or whisking is nearly complete as in that the ice cream is nearly set add the raisins otherwise all will fall to the bottom and they will not be evenly dispersed.)

Sugar Cones - Brandy Snap Recipe

Yields: 15 or so

Ingredients:

100 g melted, salted Butter

200 g White Sugar

100g Golden Syrup

100 g Cake Flour

1 ml Ginger Powder

1 ml Nutmeg Powder

1) Mix all the above ingredients together just to incorporate. The less you mix a brandy snap mixture, so the more sugar crystals, the better the bubbles or texture within the end result

2) Make small balls of mixture and roll out into round shapes

3) Bake in a cool oven until cooked but not crispy

4) Either roll into a cone shape or use a stainless steel cone to wrap around

5) Cool and use. Store these for only one or two days in an airtight container

Honeycomb Recipe

Ingredients:

1 cup White Sugar

1 ml Bicarbonate of Soda

Method:

1) Caramelise the sugar, once caramelised add the bicarb, stir and pour onto greaseproof paper. Brake into shards

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Hazelnut Praline and Frangelico Ice Cream Recipe

Frangelico Ice Cream Photo : Jackie Cameron

Frangelico Ice Cream
Photo : Jackie Cameron

Roasted Hazelnut Praline and Frangelico Ice Cream with thick Caramel Sauce and Fresh Mint

A quick and easy roasted hazelnut praline (a French confection of nuts and caramelised sugar) ice cream with lots of Frangelico - to enhance the nutty flavours - is a winner. Double or triple the recipe and freeze for those unexpected guests - homemade ice cream always impresses. This served with a thick caramel or Belgian chocolate sauce is true decadence. Remove the hazelnuts and frangelico from the recipe and keep the vanilla pod - the result is the most dreamy vanilla bean ice cream. Use this for milkshakes and dom pedros (a South African mixed drink made by combining ice cream and whiskey or any other preferred alcohol) and you will have your friends "screaming" for more.

Roasted Hazelnut Praline and Frangelico Ice Cream Recipe

Yields: about 1 Litre

Ingredients:

1 cup Roasted, skinless Hazelnuts

1 cup White Sugar

7 Egg Yolks

150 ml Castor Sugar

1 ml fine Salt

10 ml Vanilla Essence, extract or vanilla pod/seeds - for flavour

500 ml Cream

60 ml Frangelico

Method:

1) Caramelise the sugar in a pan on the stove, reheat the chopped hazelnuts slightly and then add to caramelised sugar. Mix ingredients together and pour onto a greaseproof piece of paper, allow cooling. Chop this up roughly and set aside

2) Whisk the egg yolks very well until light and fluffy. Slowly add the sugar, salt and vanilla and continue whisking until this mixture is pale in colour almost to the colour of cream

2) Whisk the cream until the same consistency as the egg mixture

3) Incorporate the two amounts together; add Frangelico and hazelnut praline, place into a container and into the freezer

Caramel Sauce Recipe

Yields: about 600 ml

Ingredients:

400g Brown Sugar

500 ml Cream

75 g salted Butter

Method:

1) Caramelise the sugar over a low heat in a pan, add butter and then cream. Lightly simmer

2) Strain through a sieve and place into the fridge for later use

Belgium Chocolate Sauce

Yields: about 450 ml

Ingredients:

200g best quality Chocolate money can afford

300g Cream

Method:

1) Melt the chocolate over a double boiler, heat the cream and incorporate together. Serve warm or chilled

Milk Shake Recipe

Yields: about 450ml

Ingredients:

½ Vanilla Ice Cream from the above recipe (+-400 or so ml)

62ml Chocolate Sauce, use above recipe

Whipped Cream for garnish

Method:

1) Liquidise the semi-melted ice cream and chocolate sauce together. Serve topped with freshly whipped cream

Dom Pedro Recipe

Yields: about 350-400 ml

Ingredients:

½ Vanilla Ice Cream,semi-melted, from the above recipe (+-400 or so ml)

25 ml Kahlua

Cocoa powder

Method:

1) Blend the above ingredients together and serve immediately. Decorate with a sprinkle of cocoa powder

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Marmalade Ice Cream with Compote Fruit Recipe

Orange Marmalade Ice Cream  Photo : Jackie Cameron

Orange Marmalade Ice Cream
Photo : Jackie Cameron

Orange Marmalade Ice Cream with Compote Fruit

Orange Marmalade Ice Cream is perfectly-balanced with the tart sweetness softened by the soft, creamy consistency. Serve on top of a simple compote fruit. Fantastic!

Orange Marmalade Ice Cream Recipe

Ingredients: about 1 Litre

6 Egg Yolks

2/3 cup White Sugar

500ml Cream

250 ml Full Cream Milk

75 ml All Gold Orange Marmalade

15 ml Liquid Glucose (Supplier: Most Pharmacies)

Method:

1) Beat egg yolks and sugar in an electric beater until light and creamy

2) Allow the cream, milk, marmalade and glucose to come to the boil

3) Add warm cream mixture to beaten egg yolk mixture and strain

4) If an ice cream machine isn't available place chilled mixture into freezer. Whisk every 30 minutes until frozen to allow for a light and fluffy ice cream

Stewed Dried Fruit Recipe

Ingredients:

5 g Star Anise

10 g Whole Cloves

500g Dried Fruit Selection

5ml Cinnamon Powder

1 Vanilla Pod – split

4 cups of Orange Juice

1 cup Sugar

Method:

1) Place the star anise and cloves into a muslin cloth and tie

2) Place all the above ingredients in a pot and simmer until fruits are soft

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Homemade Vanilla Ice Cream Recipe

Vanilla Bean Photo : Jackie Cameron

Vanilla Bean
Photo : Jackie Cameron

Homemade Vanilla Ice Cream

Yields: about 1.3 litres

Ingredients:

6 Egg Yolks

½ cup Sugar

1 l Cream

1 T Glucose

1 Split Vanilla pod

2.5 ml Vanilla Extract-for flavour or 10 ml Vanilla Essence

Method:

1) Beat the egg yolks and sugar in an electric beater until light and creamy

2) Allow the cream, glucose, split vanilla pod and extract to come to the boil. Take off the heat and allow the flavours to infuse (Suppliers: Vanilla products are becoming more and more readily available to the public. Any good food shop should have them on their shelves.)

3) Add warm cream mixture to beaten egg yolk mixture and strain

4) If an ice cream machine isn't available place chilled mixture into the freezer. Whisk every 15-30 minutes until frozen to allow for a light, fluffy ice cream.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713