Category Archives: Frozen Dessert

Mango Sorbet (ไอศครีมมะม่วง)

Recipe adapted from “Gelato Messina” book

What you need:
  • 450 g Mango pulp (we use Alphonso/Kesar ones that are marked “sweetened”)
  • 370 g Water
  • 120 g Caster sugar
  • 45 g Dextrose
  • Ice cream maker
How to put this together:
  1. In a pot, add water + caster sugar + dextrose. Heat until it’s JUST about boil
  2. Leave to cool, then put it in the freezer so it’s cold, but NOT frozen
  3. Add in mango pulp. Blend well with a hand mixer.
  4. Taste & season. You may want to add more sugar, or more mango if you want it more intense.
  5. Put back in the fridge for at least 4 hours
  6. Churn according to ice cream maker instruction
  7. Freeze for a few hours before serving

Sicilian Lemon Granita (Granite di Limone)


We just got back from glorious holiday in Sicily… where we enjoyed, on a daily basis, these lovely granita. They actually come in all sorts of flavour, the usual sour sorbetty flavours like lemon and strawberries. They also do coffee, pistachio, and almond flavours! And they’re EVERYWHERE!

People even have them for breakfast, with these soft citrussy to-die-for brioches…. ahhh…..

Anyway…. I found this recipe: http://www.epicurious.com/recipes/food/views/lemon-granita-101906

…and it turned out perfecto!

Serves: 2

What you need

  • Ice cream machine
  • 2-3 large lemons (enough for 1/2 cup lemon juice)
  • 1 c water
  • 1/3 c caster sugar

How to put this together

  1. Make sure your ice cream bowl has enough time in the freezer (according to manufacturer’s instruction) – we keep ours in the freezer always.
  2. Using a sharp knife, peel long thin slices of zest from 2 lemons. Careful not to take too much of the white bits (these are bitter)
  3. Squeeze 1/2 cup lemon juice
  4. Over medium heat, heat water + sugar until sugar dissolves
  5. Add in lemon zest. Leave to cool (or put the pot over ice bath)
  6. Once completely cool, add in lemon juice, and put in the fridge for 3-4 hours
  7. Churn in ice cream maker until it reaches the desired consistency (ours take 15-20 mins)
  8. Serve immediately
  9. Alternatively, if you want to serve it later – transfer to a container, and pack the granita tightly. Scrape with spoon when serving to get smooth fluffy lemony goodness.

Thai Tea Ice Cream (no egg) – ไอศครีมชาไทย

For some reasons, when we make ice cream with mixture containing egg – it comes out smelling really eggy.

So now, as much as possible, we try to make ice cream without adding any eggs.

This is one of our favourites!

Serves: 3-4

What you need

  • Ice cream machine
  • 1 cup full-fat milk
  • 1 cup double cream
  • 4 Tbsp Thai tea mix (Number one brand, with thumb up logo on the bag)
  • 75 g caster sugar
  • a pinch of salt

How to put this together

  1. Make sure your ice cream bowl has enough time in the freezer (according to manufacturer’s instruction) – we keep ours in the freezer always.
  2. Over medium heat, mix together all the ingredients in a pot
  3. When the mixture starts to foam, just before it boils, take off the heat. IMPORTANT: do NOT let it boil!
  4. Leave to cool (or put the pot over ice bath)
  5. Once cool down enough, put in the fridge for 3-4 hours
  6. Churn in ice cream maker until it reaches the desired consistency (ours take 15-20 mins)
  7. Serve immediately, or transfer to a container and put back in the freezer