Welcome to the sweet, frozen Nation of Ice Cream - a nation without borders, welcoming all fellow ice cream lovers
What do almonds and coffee have in common? Obviously, both come from plants. But they also enjoy widespread popularity among humans since time immemorial (for almonds, at least: coffee-drinking history supposedly began around the...
Can opening a can of chick peas improve sorbets? Like you, dear reader, I was highly sceptical. But I was wrong – so very wrong. Read on and learn about Aquafaba: the fab new, fast...
Looking for a new, fresh ice cream base? Fond of milk? – Look no further! Many people tend to base their ice creams on vanilla, combining it with whatever other flavour they want to...
Some people just love liquorice. Me? No, not really. But since I love someone who does love it, finding a superior recipe for liquorice ice cream quickly turned into quite a personal quest. It seems that liquorice as...
Raspberry sorbet – even when prepared in the easy, “standard sorbet way” – usually turns out very nicely. But this time, we will go that extra mile and add a further delicious dimension – with the help of classic soft Italian...
From modest market beginnings in the 1970’s, the frozen yoghurt has stepped forward as the fresh and healthy ‘cousin’ to traditional ice cream. And while frozen yoghurt unfortunately tends to be less healthy than often...
It is easy to make sorbets and the results are usually delightful, particularly if you have an ice cream machine. However, sorbets kept in the freezer for any longer time soon begin to deteriorate....
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Seductively aromatic, somewhat toxic, and celebrated by many for its intriguing qualities. Read on about the little dark bean that supposedly can make your wishes come true, caused a culinary craze in France but...
