cold dessert

An easy sherbet recipe that's perfect for summer's bounty of fresh blueberries.

Blueberry Buttermilk Sherbet

blueberries ((about 1½ pints))

sugar

buttermilk

lemon

vanilla extract

Puree the blueberries and sugar in a blender until smooth. Pour through a fine-mesh sieve set over a bowl; press on the solids to extract as much liquid as possible. Discard solids. Stir in the buttermilk, lemon zest and vanilla extract.

Churn the blueberry mixture in an ice cream maker according to the manufacturer's instructions, then transfer to an airtight container. Freeze until hardened, at least 2 hours. Sherbet will keep in the freezer for up to 2 weeks.

What's cooler than cool? Ice-cold frozen yoghurt! delicious. Assistant Food Editor Samantha Coutts gives the classic lamington a contemporary twist.

Lamington fro-yo soft serve

(700 grams) thick Greek-style yoghurt

(700 grams) coconut yoghurt

thickened cream

(360 grams) pure icing sugar, sifted

(45 grams) cacao powder (from health food stores and some supermarkets)

(125 milliliters) maple syrup

tbs cacao powder

savoiardi (sponge fingers)

(70 grams) shredded coconut

Korean shaved ice desserts (bingsu) are a fun and delicious way to cool down in the summer. My favorite is the traditional patbingsu with sweet red beans, soft soft rice cakes (injeolmi) and fruits. I&#039;ve been eating it every summer for my whole life!

Patbingsu (Shaved ice with sweet red beans and fruit)

salt

glutinous rice flour

kosher salt

water

soybean powder

red beans

How to make sweet red beans

Pick out any broken or brownish beans and discard them. Put the good beans in a strainer. Rinse them under cold running water, then transfer them to a large, heavy saucepan. Add 4½ cups water and cover. Place over medium-high heat and cook for 10 minutes until the water is boiling. Reduce the heat to low and simmer for 1 hour 30 minutes, until the beans are tender but not mushy. Remove from the heat and drain. Return the beans to the pot and add the sugar, salt, and vanilla extract. Stir with a wooden spoon for about 4 to 5 minutes over low heat, until the beans are drizzle-able. Allow the beans to cool thoroughly. Transfer to an airtight container, and refrigerate for up to 2 weeks.

How to make injeolmi rice cake

In a microwave-safe bowl, combine the rice flour, sugar, salt, and water. Mix the ingredients thoroughly with a spoon until it becomes smooth. Cover the bowl with heat-resistant plastic wrap, making sure to leave a small gap for steam to escape. Microwave the mixture for 1 minute. Carefully take the bowl out of the microwave and uncover it. Hold the bowl steady with a kitchen cloth to protect your hand from the heat, then use a small wooden spoon to vigorously stir the mixture until it becomes elastic. Prepare a cutting board and sprinkle soybean powder on it. Transfer the hot rice cake onto the soybean powder. To prevent sticking, lightly wet your fingertips with cold water. Now, flip the rice cake over with your hands, pressing and shaping it into a square shape. Use a kitchen knife to cut the square into small pieces.

How to put the patbingsu together!

Begin by refrigerating a 2- to 3-cup serving bowl until it becomes cold. This will help keep the patbingsu chilled while serving. Once the bowl is cold, place 2 cups of shaved ice in the bowl as the first layer. Gently drizzle the whole milk over the sweet red beans. Add ½ cup of sweet red beans over the shaved ice. Add the mango and strawberry pieces (or fruits of your choice). Take the remaining 1 cup of shaved ice and build it up on top of the fruits, creating a mountain-like appearance. Add a ½ cup of sweet red beans over the shaved ice mountain. Place the rice cakes on the top layer. Drizzle the condensed milk over the entire patbingsu, adding a touch of sweetness and flavor.

Serve

Serve the patbingsu immediately with a spoon. Mix and eat the different layers together.

This choc cherry ice cream cake is the only dessert you need at a summer gathering. You will need a kitchen thermometer for this recipe.

Chocolate and roasted cherry ice cream cake recipe

caster sugar

x jar good-quality cherry jam

dark (70%) chocolate, chopped

sour cream

(250 milliliters) pure (thin) cream

icing sugar mixture

cherries, pitted, whole

(150 grams) caster sugar

lemons

Step 1

To make the ice cream, place the egg yolks in the bowl of a stand mixer with the whisk attachment and whisk until thick and pale. Place the sugar and 1/3 cup (80ml) water in a saucepan over medium- high heat. When the sugar syrup reaches 118°C on a kitchen thermometer, slowly pour into the yolks while whisking continuously. Continue to whisk until cooled and combined. Set aside. Place the thickened cream in the cleaned bowl of a stand mixer and whisk to soft peaks. Fold gently into the egg mixture, followed by cherry jam (you want this to form a ripple effect). Line the base and side of a 25cm (1.5 Lt capacity) springform pan with baking paper. Pour the mixture into the pan and wrap with plastic wrap and freeze overnight to set. Preheat oven to 220°C.

Step 2

For the roast cherries, place cherries in a roasting pan and scatter over sugar, zest and juice. Roast for 20-25 minutes or until cherries are roasted and syrupy. Set aside to cool completely at room temperature.

Step 3

To make the chocolate shards, melt dark chocolate and thinly spread over a large piece of baking paper. Cover with another piece of baking paper and roll up to form a 2cm-diameter cylinder. Freeze for 30 minutes, then unroll (the chocolate will break into shards).

Step 4

Place the sour cream and the pouring cream in a bowl with the icing sugar and whisk to stiff peaks. Remove the ice cream cake from the springform pan and place on a platter. Spoon over whipped cream and spread over the top. Scatter over chocolate shards roasted cherries to serve.

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No more store bought pudding cups or boxed instant pudding mixes!  This Vanilla Pudding recipe is a deliciously smooth and creamy homemade dessert that is so easy to make and can be served warm or cold. 

Homemade Vanilla Pudding

milk

cornstarch

unsalted butter

Boil

Put 2 cups of whole milk in a medium sized pot over medium heat.  Add 1/2 cup of granulated sugar and 1/4 teaspoon of salt and slowly bring to a low boil.

While waiting for the milk/sugar mixture to heat, add the remaining 1/2 cup of whole milk, 3 egg yolks, and 1/4 cup cornstarch in a bowl and mix well until throughly combined.  Set aside.

Make

Once the milk mixture comes to a low boil, remove the pan from the heat and slowly stir in the milk/egg/cornstarch mixture.  Return the pan back to the stovetop and turn up the heat to medium-high.  Cook for about 5 minutes, constantly stirring until it thickens.

Cool

Remove pot from the heat and add 2 teaspoons of vanilla extract and 1 tablespoon butter.  Stir well until the pudding is smooth and creamy.

Place pudding in individual bowls and serve warm or cold.  Top with homemade whipped cream.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1646753873/bjxm4hn6i285xzmvlao7.mp4

No more store bought pudding cups or boxed instant pudding mixes!  This Vanilla Pudding recipe is a deliciously smooth and creamy homemade dessert that is so easy to make and can be served warm or cold.

Top 5 cold dessert recipes from across the web

The most viewed cold dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Blueberry Buttermilk Sherbet

Lamington fro-yo soft serve

Patbingsu (Shaved ice with sweet re...

Chocolate and roasted cherry ice cr...

Homemade Vanilla Pudding

Top 5 cold dessert recipes from across the web

The most viewed cold dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry Buttermilk Sherbet

Lamington fro-yo soft serve

Patbingsu (Shaved ice with sweet re...

Chocolate and roasted cherry ice cr...

Homemade Vanilla Pudding

The most viewed cold dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine