Strawberry & Rhubarb Ice Cream

With the weather in England currently matching that of the Mediterranean I am rather enjoying lazing in the garden, reading a top selling novel (popular with most of the female population in England) recovering & looking back at what a fantastic week I have just had. 

Last week meant Graduation for many ... I think it is safe to say that Exeter does it in style. To start, we have Floella Benjamin as our Chancellor which means a hug, a kiss, (some face stroking for those lucky few!) & some vital words of inspiration at your graduation ... far more than your average handshake. I was impressed to learn that Floella was 62 years old. I was even more impressed when reading her accomplishments; firstly by the variety, secondly by her commitment to charity, the fact that she has run 10 London Marathons is no mean feat and thirdly by the fact that she appeared in 'Run Fat Boy Run', who'd of thought it. It appears that she really has acted on her own advice to graduates to "change the world." 'Changing' was one of the many words beginning with 'C' this week ... 

From Floella's inspirational four C's to live your life by:

Considerate, Content, Confident & Courageous. 

To the ones that Exeter provided this week on a daily basis: 

Ceremonies, Champagne, Canapés & Cupcakes

I don't know if any other universities have a week for their graduation but personally I don't think there is any other way to do it. A week to graduate, see your friends graduate, go out every night and explore what you haven't for three years in the day time. To sum it up, it was a week well spent with some of the greatest people I have met in my life. Oh, did I mention the incredible Graduation Ball at the end of the week ... it was for me a phenomenal night to finish of a extraordinary week and an even more extraordinary three years. 

So to strawberry & rhubarb ice cream, perfect for the summer weather, perfect to comfort the loss of university years & perfect to share with friends ...

Oh & I don't actually have an artsy farty photo of this bake as my family managed to demolish the lot before I had a chance to snap a shot. So thought the photo above was fairly topical of my rambles above ...

Makes roughly 1.5L

(will fill two carte d'or tubs roughly 3/4 full)

Freeze overnight

You will need the following:

Ice Cream Base

3 Eggs, separated

90g Caster Sugar

250ml Cream

1 drop of Vanilla Extract

Flavouring

200g Strawberries

4 inches of rhubarb finely sliced

2Tbsp Caster Sugar

Method:

In a pan boil the strawberries, sugar & add the rhubarb until reduced ... roughly 10 minutes

Until it looks a little like this. Remove from the heat and allow to cool in a bowl in the fridge

Whisk the egg whites until stiff

Continue to whisk with half of the sugar. Your mix should be able to hold in place off the beaters when tipped

 Add the other half of the sugar and eggs in a bowl

 Whisk until pale and fluffy

 Pour in your flavour to the egg & sugar mix. Leave to one side

 Using an electric whisk whip your cream

 Until it has a firm ribbon consistency ... do not over whip otherwise the cream will split

  Pour the yolk mix into the whipped cream

Stir in the flavoured yolk mixture to the whipped cream

 Gently fold in the egg white mixture to the flavoured yolk mixture

 Pour the ice cream into suitable freezer containers & freeze for one hour. After one hour fork through the ice cream mashing out all of the ice crystals

 Put the ice cream back in the freezer overnight & serve up on its own
or as an accompaniment to a summer pud ...

Enjoy ... 

Easter Egg Nests

Easter Weekend to me is a great excuse to get the family around the table and share a cracking roast leg of lamb. It is a time to put your feet up and have a relaxed long weekend away from the world of work. When you are in need of a sugar pick up or Easter treat to go with a cup of tea after the obligatory family walk; to take in all that fresh spring air, these Easter Egg Nest are perfect! Alternatively if you unfortunately still have to work or like me are blundered with yet another essay; although I shall not complain as it is no dissertation, these Easter Egg Nests are the perfect consolation!

These throw me back to my childhood ... Made every year, we never quite made the intended amount as not all the mixture quite made it into the cases (I blame my sister)! These are super easy to make and are by no means just for children, they are perfectly acceptable to be scoffed down by adults! These nests require no baking, simply mix up the ingredients and whack them in the fridge and ta daa you have yourself the perfect Easter Weekend Treat! 

Makes 15

Chill to perfection for 30 minutes 

You will need the following:

200g Cornflakes

400g Milk Chocolate

50g Butter

2 tblsp Golden Syrup

1 Tube of Mini Eggs 

(half for the nests, half to be munched whilst cooking!)

Method: 

In one bowl measure out the chocolate, butter and golden syrup

Melt in a microwave for a total of 1 minute 30 seconds

Good old fashioned advice: Stir the mixture ever 30 seconds to ensure even melting of the chocolate 

... Until you have a smooth looking mixture

 

In a second bowl crush the cornflakes slightly with a rolling pin 

Pour the chocolate mixture over the crushed cornflakes

 

Stir in the chocolate mixture well. This will take a bit of patience to ensure all the cornflakes are covered 

Line a cake tray with cup cake cases

(Not muffin size cases) 

In each case, place a large headed table spoon of the mixture 

Press down your mixture slightly to ensure that the nests stick together well when chilled

Place a mini egg in the middle of each nest and then build up your nests around the eggs with the remaining mixture 

Chill to perfection in the fridge for 30 minutes

Happy Easter & Enjoy ...