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Vanilla & Sea Salt Ice-Cream with Roasted Frozen Berries and Grated White Chocolate @dunnesstores

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  • Cheat’s No Churn Vanilla & Sea Salt Ice-Cream with Roasted Frozen Berries and Grated White Chocolate | Summer ending doesn’t mean ice cream is off the menu and this straightforward method of making this ice cream might just convince you to take the plunge and make your own. Even if you don’t, and use shop bought, the trick of roasting frozen berries with a sprinkle of grated white chocolate will make you wonder why you haven’t been doing this for years, with ingredients as always from @dunnestores 🍦🍓 Give it a go this weekend!

    Serves: 4
    Time: 35 mins + overnight freezing time

    For the ice cream:
    2 vanilla pods, split in half, seeds scraped
    200g condensed milk
    600ml double cream
    2 tsp flaky sea salt

    For the roasted frozen berries:
    300g frozen mixed berries 
    3 tbsp caster sugar
    1 tbsp cornflour
    Juice of a lemon

    To serve:
    100g white chocolate, grated

    1. Put the condensed milk, cream and vanilla pods & seeds into a large bowl. Using an electric mixer, whisk the mixture until thickened and stiff peaks form. Gently stir in the sea salt and spoon into a large loaf tin or large glass lunch box with a lid, cover and freeze overnight or until solid.
    2. When you are about 25 minutes away from serving, preheat the oven to 180°C/160°C fan /350°F/Gas Mark 4.
    3. Add the berries to a deep tray with the caster sugar, cornflour and lemon juice. Mix well to combine, add to a baking tray and transfer to the oven to roast for 15 minutes, stirring halfway, until the berries are broken down, glossy and juicy.
    4. Remove the berries from the oven and allow to cool slightly then serve the ice cream into bowls. Top with the slightly warm berries then drown everything in the grated white chocolate.1d
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Emma Harkin of Harkins Café  #Dromod Co.Leitrim hands over to Mairéad to continue top class hospitality, health and wellness on the shores of the Mighty Shannon River 🤩🇮🇪

I am excited to take over the café from today. We’ll be opening the doors as usual at 10am but with all the same familiar faces and the usual cosy atmosphere that you’re used to.

I’d like to wish Emma the very best, and a big thank you for the time we’ve worked together & all the laughs we’ve had along the way.

I am looking forward to welcoming our loyal customers and new faces over the coming weeks and months.

Thank you to everyone for all your support and well wish so far. I’m very grateful.

Mairéad ☕️

Harkins Cafe 32 Mac Oisin Pl, Drumod Beg, Drumod, Co. Leitrim

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Sharon Hearne Smith’s Porridge Bread is SO easy to make! @RTEToday


By Sharon Hearne Smith

Food Stylist & Writer

More from
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Sharon Hearne Smith’s Sesame Seed Porridge Bread from Today with Maura and Dáithí.

Ingredients

This is an unusual bread recipe, based on porridge oats and yoghurt instead of flour and water. It is quick, easy and virtually foolproof to make.

Use any selection of seeds you prefer instead of sesame seeds, or omit them altogether for a plain bread. Alternatively, add other flavours like nuts and dried fruits or sundried tomatoes and basil or a swirl of pesto would be delicious too. This bread stays quite moist and fresh for a few days stored in an airtight container.

Makes: 1 loaf (about 12 slices)

  • Sunflower oil for greasing
  • 500g tub natural yoghurt
  • 100ml milk
  • 2 tbsp olive oil
  • 2 tbsp sesame seeds + extra for sprinkling
  • 2 tsp bicarbonate of soda
  • 2 x 500ml yoghurt tubs of porridge oats (or 400g)
  • butter for serving, optional

Method

  1. Preheat the oven to 200C (fan 180C), 400F, Gas Mark 6. Grease a 1Lb loaf tin (approximately 3 x 5 x 7 inch) with parchment paper and grease again.
  2. Scoop the yoghurt into a large bowl. Add the milk, oil, sesame seeds and bicarbonate of soda and mix until well blended.
  3. Fill a clean and dry yoghurt tub with oats and tip them in. Repeat with a second tub of oats. Alternatively, weigh out 400g of oats on a scales.
  4. Mix everything together until well blended.
  5. Spoon into the prepared tin, spreading the top level. Scatter a small handful of sesame seeds on top.
  6. Bake for 45 minutes or until golden brown and a skewer comes out clean when pierced in the middle.
  7. Remove from the tin and return the loaf to oven, directly on the shelf, for another 5 minutes to dry out the crust.
  8. Remove and leave to cool on a wire rack. Cut into slices and serve spread with a little butter if liked.