It’s Recipe Redux time again. With today’s reveal day falling just before Christmas, the idea is to share a favorite kitchen tool and a partnered recipe. The recipes will be divinely healthy as usual and you might just get that last-minute inspiration for someone on your list. (You can check out our bumper Gift Guide too). With such a passionate team of foodies, I can’t wait to explore all the tools:
Red and green match made in flavour heaven
There’s nothing particularly original about my favorite tool – a KitchenAid stand mixer is loved by many. But did you know that is has a super handy ice cream attachment? I find the insulated bowl works a treat and means I don’t have to have another clunky electric appliance taking up space.
Yes it’s Summer Down Under and our berry season is in full harvest. I’m a complete sucker for ice cream and sorbet and adore the inclusion of high antioxidant, culinary herbs like my kitchen garden basil. A portion controlled scoop is all I need for hot weather bliss. Raspberry and Basil feature on page 338 of the Flavour Thesaurus and Strawberry and Basil ice cream is a classic David Lebovitz coveted creation. So after a little research around recipes I came up with this super simple adaption:
Festive Berry Basil Ice Cream
Ingredients
500g strawberries, hulled
250g raspberries (or other berry of choice)
1 cup basil leaves
Fresh juice from 2 citrus fruits (orange, lemon, lime, grapefruit – take your pick)
300ml thickened cream
2/3 cup (150g) caster sugar
Method
Freeze your KitchenAid Ice Cream bowl for at least 15hours.
Combine strawberries, basil and citrus juices in a blender or with a hand stick appliance until a coarse puree appears. Add cream and sugar and stir or pulse to combine. Chill for later use or if ready to go, refrigerate for a few seconds while you remove and set up your KitchenAid Ice Cream bowl and attachment. The “drive assembly” and “dasher” attachment takes a little adjustment to get going but you’ll soon have the hang of it. Start the mixer on speed 1 stir (always on speed 1 for ice cream) and pour your chilled mixture into the moving bowl. Churn for 20-30minutes and eat straight away as a soft-serve type treat. Or transfer into a freezer container using a rubber or wooden spatula and freeze for 2-3 hours at least for a firmer consistency.
Notes: If you have another ice cream maker just follow your manufacturers instructions. Experiment with your choice of reduced fat cream or Greek yogurt too.
It’s now time to say a huge thank you to Regan, Deanna and Serena for all the Recipe Redux sharing and caring this year. I love having Redux to look forward to each month and I hope you lovely readers do too. If you have a food blog why not join in? And now it’s time to check out everyone’s tools and creations:
