ice cubes

A good old fashioned recipe with a modern twist. All you need to stay cool this summer.

Maple and rosemary Old Fashioned

(125 milliliters) maple syrup

rosemary

amarena cherries

Ice cubes, to serve

Angostura bitters

(125 milliliters) bourbon whisky

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

Homemade lemonade

lemons

golden caster sugar

Blitz the lemons in a food processor or blender with half of the sugar, some ice cubes and 500ml/18fl oz water. Strain the juice into a jug and reserve.

Tip the lemon pulp back into the food processor. Add the rest of the sugar, more ice cubes and 500ml/18fl oz water and blitz again. Strain this into the jug with the reserved juice (discard the pulp). Serve with lots of ice.

Is Angela Nilsen's vanilla ice cream the smoothest, creamiest homemade ice cream in history?

Ultimate vanilla ice cream

carton double cream

milliliters full fat milk

vanilla pod

have lots of ice cubes

Put the canister from the machine into the freezer a day before you want to make the ice cream. Next day, pour the cream and milk into a medium heavy-based pan, then tip in half the sugar. Slit the vanilla pod down its length with a small sharp knife and scoop out as many of the tiny black seeds as you can into the cream mixture. Cut the pod into three and drop it into the pan.

Heat the cream and milk over a low heat, stirring occasionally, until it almost boils – you’ll see a few bubbles at the edge. Take off the heat and set aside for 30 minutes so the vanilla can infuse.

Put the egg yolks into a bowl with the rest of the sugar and beat with an electric hand beater for about 2 minutes until the mixture has thickened, is paler in colour and falls in thick ribbons when you lift the beaters. Using a measuring jug, scoop out about 125ml/4fl oz of the cream mixture and beat into the egg yolks to slacken them. Reheat the cream until it just comes to the boil, take off the heat and stir in the egg yolk mixture.

Return the pan to a low heat and cook, stirring all the time with a wooden spoon, for 8-10 minutes, until the custard is thick enough to coat the back of the spoon. Watch that it doesn’t boil – as soon as you see any bubbles about to burst to the surface, it should be thick enough, so take the pan off the heat so the mixture doesn’t curdle.

Pour the custard into a heatproof bowl, then sit it in a bigger bowl one third full of iced water to cool (this takes about 20 minutes). Stir occasionally to stop a skin forming. Put the bowl of custard in the fridge for 3-4 hours, preferably overnight, so it gets really cold.

Get the ice cream machine running, scoop out the vanilla pod pieces, then slowly pour in the cold custard. Leave it to churn for 10-30 minutes (depending on your machine). When it stops, it is probably too soft to eat, so spoon into a plastic container, cover with cling film, then a lid, and freeze for a minimum of 3 hours. (It will keep in the freezer for 3 months but don’t take it out, then refreeze.) Remove from the freezer 15 minutes before serving.

To make it by hand: in step 1, heat the milk, vanilla, and half the sugar without the cream (the custard will be slightly thicker). At the start of step 6, whip the cream so it’s light and floppy, not too stiff, and fold it into the cold custard. Freeze for 3-4 hours, stirring once an hour until almost frozen, then freeze as above.

There are no rules on how to drink this frosty marvel. Sip it from your glass, use a paper straw (cut in half) OR scoop it with a small spoon – it’s entirely up to you. For best results, make sure your ice is as dry / non-melted as possible before you blend it.

Frozen Espresso Martini

Ice Cubes

Kahlúa

Absolut Vodka

Sugar Syrup

Pour all the ingredients into a blender / mixer that can crush ice.

Blend / mix everything until it's smooth (if the mixture looks too wet, just add more ice).

Pour this slushie mixture into a martini or coupe glass.

Garnish with three coffee beans for good luck.

Lychee Martini is so yummy! Strange to use the term yummy for a martini; however, once you try this recipe, I know you will mutter the same words

Lychee Martini

vodka

Grand Marnier

lychee syrup ()

lychees (for garnish)

Place your martini glasses in the freezer a couple of minutes before serving, optional.

In a martini shaker add the vodka, Grand Marnier, lychee syrup, and fill with ice cubes. Shake vigorously for a couple of seconds.

Pour into 2 martini glasses and garnish with two lychees per glass.

#goldenapron #post11 Watermelon is a popular fruit for summer, While we all enjoy eating this fruit, we usually discard the skin/rind of juicy watermelon without realizing or rather knowing of their health benefits. It has many benefits, but the Skin actually contains more of the amino acid. Watermelon skin is good for your skin and immunity, as well as for your nervous system.

Top 6 ice cubes recipes from across the web

The most viewed ice cubes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Maple and rosemary Old Fashioned

Homemade lemonade

Ultimate vanilla ice cream

Frozen Espresso Martini

Lychee Martini

Watermelon Skin Juice

Top 6 ice cubes recipes from across the web

The most viewed ice cubes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Maple and rosemary Old Fashioned

Homemade lemonade

Ultimate vanilla ice cream

Frozen Espresso Martini

Lychee Martini

Watermelon Skin Juice

The most viewed ice cubes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine