Red Wine, Blueberry and Tea and White Wine, Orange, Peach and Tea Infused Granita

 

These are perfect for your next grown up party! They are made with fruit and wine and infused with tea. They can be made into a granita and scooped into a dish or you can make them into popsicles or even ice cubes which are perfect to add to your next pitcher of Sangria! Absolutely delicious.

 

When I was a kid there was this giant pyramid shaped frozen ice that came in a foil and paper wrapper and you would suck on it and take a spoon and carve holes in it and then drink the cherry, grape or orange (nobody bought the orange!) liquid left in the bottom. You got a “popsicle head” because it was so cold and you wore nice purple or pink lips for the rest of the day after. The red wine and blueberry tastes JUST LIKE THE GRAPE LOLA except better because it has wine in it! Try these you will love them!

 

You will need:

Red Wine, Blueberry and Tea Infused Granita/Popsicles

• 1 cup your favorite red wine- I used a nice Malbec
• 1/2 cup blueberries (frozen or fresh)
• 1/2 cup water
• 1/2 cup sugar
• 1 berry zinger tea bag

White Wine, Orange, Peach and Tea Infused Granita/Posicles

• 1 cup your favorite white wine- I used a PinotGrigio
• 1 ripe peach- peeled and cut into chunks
• 1 small orange (zest 1 tsp) and then slice 2 slices with skin on and then remove peel and cut into chunks
• 1/2 cup of water
• 1/2 cup sugar
• 1 lemon zinger tea bag

 

Red Wine, Blueberry and Tea Infused version

 

 

Step 1: place water and sugar in a small pot and let come to a boil, then remove from heat and stir to dissolve sugar. Add tea bag and let steep 5 minutes. Remove tea bag.

 

Step 2: place sugar water and blueberries (I used frozen) in blender and blend until smooth. Pour into a large measuring cup and add wine. You can strain out the blueberry pulp but I didn’t and it was such a small amount I didn’t even notice it.

 

Step 3: pour into ice cube trays, or mini muffin silicone trays(easy to remove) or you can think if these like a jello shot and put them in plastic or paper cups to freeze or you can pour it all into a single container to freeze like ice cream.

 

White Wine, Orange, Peach and tea infused version

 

 

 

Step 1: place water and sugar in a small pot and let come to a boil, then remove from heat and stir to dissolve sugar. Add tea bag and let steep for 5 minutes. Remove tea bag.

 

Step 2: add peach and orange chunks. I also added a few slices of oranges with the peel attached to let some of the oils infuse the liquid. Then when I was ready to blend I removed those slices squeezing and juice back into the pot.

 

 

Step 3: blend the sugar water and fruit in a blender to puree. Add wine and pour into containers.

 

 

I made some in a silicone mini muffin tray and some in containers to be scooped out like ice cream or you can make into popsicles.

 

 

 

 

freeze for 1 hour then insert sticks or use a proper popsicle maker.

 

 

I love the way they don’t get super frozen and because of the alcohol they stay easy to scoop and have a nice flaky consistency.

 

 

Pretty nice on a hot day!! What is not to like…it’s frozen wine!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Honey Olive Oil Ice Cream

 

Wow! This was one of the nicest ice creams I have ever made. If you think olive oil in an ice cream sounds strange you must try it to believe how complex and truly delicious it is. When you first taste the ice cream it has a beautiful honey and vanilla flavour  however, if you drizzle a bit of your best oil on top and sprinkle a bit of flaked sea salt you will be blown away with how fantastic this combination is. Simple and Divine!

 

You will need:

 

• 2 cups whole milk
• 1 cup heavy cream (whipping cream)
• 1/2 cup honey
• pinch of sea salt
• 4 large egg yolks (you can freeze the whites for something later)
• 1/2 cup best quality fruity Olive Oil – I used Mandranova Biancolilla fruity oil
• 2 tsp pure Vanilla paste (never use artificial!)

 

• more fantastic oil to drizzle over ice cream when serving
• Maldon flaked sea salt to sprinkle over ice cream

 

 

Get a fantastic premium olive oil for this recipe as it is the star of the show! I used Lugano’s Mandranova Biancolilla oil which is fruity and gorgeous.

 

 

Step 1: In a heavy saucepan add milk, cream, honey and pinch of salt. ( by adding a pinch of salt you balance the sweetness in most desserts) On a medium low heat whisk the cream almost constantly until the honey is melted and the cream is warm but before it comes to a boil.

 

 

Step 2: remove from heat and add a small amount of the warm cream to the egg yolks. Immediately stir to cool the cream and incorporate the eggs before they start to cook. Add the tempered eggs to the rest of the cream in the pot and whisk immediately to incorporate.

 

 

Step 3: return to the heat and continue whisking constantly until the cream just comes to a slow boil. I do this on a medium heat (you do not want to have it boil too quickly) I stir for between 5-8 minutes until it just comes to a boil and slightly thickens. From time to time run a spatula around the edges of the bottom of the pan to make sure you stir the custard completely. As soon as it comes to a  boil and thickens slightly. Remove from heat.

 

 

Step 4: pour custard through a sieve to make sure to remove any egg or milk solids. Let cool 10

minutes.

 

 

Step 5: add olive oil and vanilla paste and whisk to combine. Let sit on counter to cool, then place in fridge to chill completely 4-6 hours at least.

 

 

 

Step 6: pour custard in an ice cream maker until it turns to ice cream. Freeze until slightly hardened. This will take a few hours.

 

Scoop and pour some more of your best olive oil on top along with a little flaked sea salt.

 

 

 

Mocha Choco Ice Cream Cake

This is an ancient recipe I found in the Toronto Star in the 80’s. Look how nicely I cut out the article and glued it on paper and put it in a binder! (obviously the work of someone in their 20’s creating something special OMG!) I have modified it in a few ways but, it is based on this recipe called Layered Ice Cream Cake. This is the kind of cake all men go crazy for for some reason. Even when they say they don’t like ice cream cake they love it. It’s right up there with the key lime pie. There is no baking involved (obviously) and it can stay in your freezer for at least a month. This is a perfect dessert for a summer party. You can make it the day before and it feeds a huge crowd. I am telling you they go nuts for it!

*in the first picture I forgot the Oreo crumbs in the second I forgot the almond cookies so, I have included both.

You will need:

• 9 1/2 inch spring form pan (that s a pan with two pieces that lock together)
• food processor/blender (unless you buy crumbs)
• 1  box of your favourite almond cookies 
• Oreo crumbs
•  1 cup whipped cream
• 1 tbsp butter
• instant coffee/espresso
• slices almonds
• chocolate chips
• Skor bits (caramel toffee chunks- you could chop up a bar!)
• 1 chocolate ice cream (small high quality tub is perfect size)
• 1 vanilla ice cream
• 1 coffee ice cream

It ain’t low fat but, it’s high impact! and you don’t eat it it everyday. I think you have to use a high quality ice cream here- Ben & Jerry’s or Haagen Dasz is perfect for quality and size of container. There are lots of steps and it can be messy but the end result is so worth it. The only real effort is making the chocolate ganache/sauce and making the crust. If you are not a baker this is an impressive dessert and you will look like a star. 

Did I mention? It is crazy good!

Let the ice cream soften for 20 minutes before using.

Step 1: completely line the spring form pan with plastic wrap so it comes over the outside edges.

Step 2: in a food processor add a little more than half the package of almond cookies and grind until fine

powder, add I tbsp melted butter (20 seconds in microwave) and 1/4 cup Oreo crumbs. Press the crumbs into the plastic lined pan making sure its even and in all corners.

*if you have a few cookies that just don’t chop up …just eat them! I used these cookies which are from Sweden and you can buy them at any grocery store or Ikea I like them because they have no artificial additives in them. (kind of dumb to focus on that since there is crap in the skor bits and Oreos but there you have it- these are things I would rarely buy.)  

Step 3: cut the carton in half and pull off of ice cream. Slice into thin slices. I find when you cut the rounds in half it makes the job easier (on this first layer I kept them whole and its not as easy to cut them evenly or to place them)

Step 4: layer the ice cream over the crust and squish with your fingers or the back of a spoon to help fill in gaps. Put back in freezer for 10 minutes and you can add the other tubs of ice cream back to the freezer while you make the ganache (chocolate sauce) You could also make the sauce first before starting the recipe.

Step 4: take a small container of whipped cream and let come to just boiling. Watch it! it will happen quickly and can easily boil over the pot if you walk away. (ask me how I know that!) As soon as the cream boils remove from heat and add 1 1/3 cups of good quality choc chips (don’t buy artificial chocolate, you have invested in good ice cream do not go cheap now, it makes all the difference!) Leave the chips for 1 minute and then stir until all chips melt and you have ganache. Remove from pan add add to something you can easily pour with. I used a large measuring cup. You should have enough sauce to cover the layers and have leftovers for serving with your cake.

Step 5: get cake from freezer and pour a layer of sauce on chocolate layer of ice cream, then add some Skor bits and almond slices.

Step 6: slice vanilla ice cream and quickly layer on top of cake, now its starting to melt.Move it

I find it best to go around the outside first, then fill in gaps, smooth with a spoon

 (it doesn’t have to be perfect)

Step 7: add more chocolate ganache/sauce, sprinkle almonds, skor bits, put back in freezer another 10 minutes.

Step 8: slice final coffee ice cream

Step 9: cover final layer, smooth with back of spoon.

Step 10: cover with chocolate ganache, almonds, skor bits and put in freezer at least 5 hours to firm.

* you should have leftover chocolate ganache which can be served with the cake

 (you can reheat in microwave 10 seconds before serving)

Step 11: remove the spring form outer ring. Peel back plastic wrap and cut with a large knife run under hot water for a few seconds and dried off. It makes a clean cut. You will just need a tiny slice because it is very rich and incredibly divine.

You can also remove the nasty, melty plastic wrap, then just pick up entire cake and put on new clean plastic wrap. You can entirely cover the cake with plastic wrap once it is frozen solid. It is a good idea to cover cake entirely so it does not absorb any smells from anything in the freezer. It can stay in freezer for up to a month. Not that it will last that long!

I know you want to make this!