Nuts make fantastic milks, and subsequently in addition they make nice granitas, sorbets and lollies. There isn’t any trick or hassle to getting them proper, however there’s a magic about nut ices that’s as jaw-dropping as a magician’s act – scrumptious and complex, with out adulterating the childlike pleasure that underpins each form of ice-cream. Then, I prefer to have fun rhubarb as a sorbet, which is nice by itself, or with chilly custard, or to accompany stodgier puddings.
Walnut and pear lollies (pictured high)
This may be tailored for any nuts – it really works notably nicely with pecans (evenly roasted earlier than making the milk, and think about using maple syrup instead of the sugar), hazelnuts (roasted earlier than making the milk), almonds (roasted or uncooked, pores and skin on or pores and skin off) or pistachios (skinless, if you will get them, roasted or uncooked). You may get ingenious and seasonal with the fruit, too, however it’s actually solely crucial so as to add a candy dimension to walnuts – different nuts can fly solo.
Prep 5 min
Cook dinner 1 hr 10 min
Freeze 6 hr+
Makes about 6 x 100ml lollies
220g walnut halves or items
100g white sugar
1 ripe pear
First make a nut milk: put 140g of the walnuts in a blender with 350ml chilly water, then mix , till they’re a really wonderful texture, which is able to take a number of minutes.
Pressure the nut water via a really wonderful sieve, urgent with the again of a spoon to extract the final bits of goodness. Measure out 450ml of the nut milk (should you don’t have fairly sufficient, high up with extra water), then add the sugar and stir till it dissolves.
Roast the remaining 80g walnuts very gently in a 160C (140C fan)/325F/gasoline 3 oven for 45 minutes to an hour, till mild golden brown, then take away and depart to chill.
To make the lollies, divide the roast walnuts evenly between six lolly moulds. Peel, core and cube the pear, then divide this between the lolly moulds, too. Prime with the candy walnut milk to come back 5mm beneath the rim, then placed on the lid and lolly sticks, and freeze for about six hours, till stable.
Rhubarb sorbet
Rhubarb is such a camp monstrosity of a petiole. I all the time suppose a bunch of the wonderful, pink ribbed stems appear like candles destined for a drag queen’s dressing desk, or Brighton rock being pulled to perfection.
Prep 5 min
Cook dinner 10 min, plus churning
Freeze 30 min
Makes About 1 litre
650g rhubarb
200g caster sugar
50g mild runny honey, or glucose syrup
Chop the rhubarb into 1-2cm items, then put in a saucepan with all the opposite elements and 100ml chilly water. Convey to a simmer, then cook dinner for 5 minutes, till the rhubarb is tender with just a bit crunch (it can hold cooking because it cools). Go away to chill to room temperature, then mix finely.
Churn the combination in an ice-cream machine in response to the maker’s directions till absolutely agency, then put into an acceptable container, seal and put within the freezer for half an hour or so, to agency up. If it has been saved within the freezer for longer and is just too agency, put it within the fridge to melt till scoopable.