All That I'm Eating

Recipe ideas for budget meals, everyday cooking and a little indulgence. Travel inspiration and restaurant reviews too.

Elderflower and Yoghurt Ice Cream

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elderflower yoghurt ice cream
I like making ice cream. I don’t do it that often but when I do I try to make something a bit special. My grandparents bought me my ice cream maker for my graduation present a few years ago; it’s one of those where the bowl inside the machine is frozen before use and I love it. Having the elderflower syrup hanging around means every time I walk past the bottle I think of another way to use or cook with it. I’ve always wanted to make yoghurt ice cream (richer than frozen yoghurt) and here was an opportunity to do so.

Ingredients

To make around 600ml finished ice cream you will need:

Method

Whisk together the yoghurt, cream and around a tablespoon of elderflower syrup in a bowl. Give it a taste to see if it needs more syrup; it depends how strong your syrup is and how you like it. Chill the mixture in the fridge for around 30 minutes.

If you have an ice cream maker put the mixture into your machine and churn until it’s all frozen then put into a container and into the freezer until you’re ready to eat.
If you don’t have an ice cream maker put the mixture into a container in the freezer and leave until almost solid. Remove, blitz in a food processor then put back into the container and back into the freezer until you’re ready to eat. read more

Greengage and Almond Ice Cream

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Greengage and Almond Ice Cream
When I planted my goldengage tree it was more out of curiosity and fascination than potential fruit volume. The fruit that I cannot get elsewhere or the rarer varieites are those that I chose to plant. My goldengage is in its second year and it produced seven fruits. I picked the two ripest and quartered them to share so that we could all enjoy a slice of this evasive plum. It was the most honeyed and nectarous of all the plums I had ever had. My quince is in its third year and has thus far given me nothing. Both trees have given me a wonderful blossom but with the weather and what not this hasn’t been my year. Perhaps I am a little strange but I like to think my trees have personalities. The old apple tree is always top of the class; plenty of fruit but none that is particularly flavoursome. The apples are meant for pies and crumbles not really for eating. My goldengage seems to be the one that always tries really hard but makes a few mistakes. The quince seems to be a stubborn brute but you just know that when it does fruit there’ll be more than I know what to do with.

I am very fortunate that my local greengrocer shares my passion for the slightly unusual. They can’t go too far into the bizarre for fear of scaring away all their customers but they do try to get quinces, medlars, mulberries and the like. The lady who runs the shop is almost more enthusiastic than me about greengages. She has tried to get the golden but they are rarer than anything. I will happily settle for green if golden isn’t around. And for the perfect summer dessert my Greengage and Almond Ice Cream is just the ticket. read more

Strawberry Ice Cream

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ingredients for homemade strawberry ice cream

It has been such a busy time recently. As you may note, not even a tiny snippet of bloggage crossed my keyboard in the whole of July. Not for lack of wanting to but for a lack of time! During the hectic haphazardry that ensued I did manage to whip up a few culinary delights. And so to begin… Strawberry Ice Cream.

Ingredients

What you will need (for enough for 4-6 people):
600g strawberries, stemmed and sliced
4 tbsp fresh lemon juice
330g granulated sugar
330ml milk
600ml double cream
1 1/2 tsp vanilla extract read more

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