Chocolate chip and walnut ice cream
Ingredients
For the seed mix
25g/1oz pumpkin seeds
25g/1oz sunflower seeds
25g/1oz seasame seeds
75g/3oz hemp seeds
75g/3oz linseeds
For the ice cream
100g/3½oz dairy-free dark
chocolate (70 per cent cocoa solids)
1 tbsp chopped walnuts
200ml/7fl oz coconut cream
2 tbsp mixed dried fruit
50g/2oz dates, chopped
50g/2oz ready-to-eat dried apricots, chopped
1 tbsp Cointreau or orange liqueur
2 tbsp agave or maple syrup
2 tbsp lime juice
2 tbsp flax oil
2 tbsp porridge oats
100ml/3½fl oz soya milk
2 tsp carob powder
1 tbsp vegan yoghurt
1 tbsp vegan margarine
Method
1. To make the seed mix, grind the pumpkin, sunflower and seasame seeds in a food processor. Take care not to over-grind, or the seasame will turn to 'putty'. Grind the hemp seeds and linseeds in a herb mill or coffee grinder. Combine the two mixtures.
1. Break the chocolate into pieces, then place 75g/3oz of it in a heatproof bowl over a saucepan of simmering water and heat until melted. (Do not let the bowl touch the water.)
2. Chop the remaining chocolate into chip-sized pieces, mix with the walnuts and set aside.
3. Place all the remaining ingredients including two tablespoons of the seeds mix in a bowl and use a hand-held mixer to combine until quite smooth. Stir the melted chocolate into the fruit mixture, then mix in the walnuts and chocolate chips.
4. Transfer the mixture to a suitable lidded container and place in the freezer for one hour. Remove from the freezer and break up the mixture with a fork to reduce the ice crystals. Repeat this process every hour for the next four hours.
5. If frozen for longer than 24 hours, remove the ice cream from the freezer 15 minutes before you want to serve it. Serve with drizzles of soya cream, maple syrup, a sprinkle of cinnamon and some fruit of your choice.
Guava kulfi with tropical fruit salad
Ingredients
For the kulfi
350ml/12fl oz whole milk
150ml/5fl oz double cream
125/4fl oz condensed milk
50g/2oz powdered milk
25g/1oz caster sugar
½ tsp freshly grated nutmeg
800g/2lb ripe yellow-skinned guavas, trimmed and halved
100ml/3fl oz water
For the fruit salad
500g/1lb 4oz prepared fresh fruit - a combination of Alphonso mango, pineapple, lychee, watermelon, persimmon and starfruit works especially well
2 passion fruit, pulp and seeds scraped out
1 lime, juice and zest only
caster sugar, to taste
Method
1. For the kulfi, place the milk, cream, condensed milk, powdered milk, sugar and nutmeg into a non-stick pan and rapidly bring to the boil. Lower the heat and simmer gently for 15 minutes. Remove from the heat and allow to cool.
2. Meanwhile, place the guavas into a blender with the water and blend to make a purée. Push the puree through a sieve with the back of a spoon and discard the seeds. You should be left with 500ml/½ litre of purée.
3. Add the guava purée to the milk mixture and stir well.
4. Spoon the mixture into six individual kulfi moulds, jelly moulds or yoghurt pots and freeze overnight.
5. Just before serving the kulfi, prepare the fruit salad. Place the prepared fruit into a bowl with the passion fruit pulp and seeds, lime juice and zest and sugar and stir to coat the fruit.
6. To serve, turn the kulfi out of their moulds onto serving plates and serve with the fruit salad.
