Tag Archives: Desserts

Nutella Ice Cream

Nuttela Ice Cream

Imagine if you will, a time where there is a chocolate shortage. Ok well that could possibly be too awful to contemplate, but during World War II there was indeed such a time. Luckily for us at that time there was an ingenious Italian pastry chef, by the name of Pietro Ferrero, who mixed hazelnuts with chocolate to extend his chocolate supply thereby making a sweetened chocolate spread which would eventually become the Nutella we know and love today.

Now this wasn’t the first time hazelnuts and chocolate had been mixed together in the middle of a chocolate shortage. During Napoleon’s reign there was a chocolate shortage due to the British blockades of the Mediterranean. During this time a chocolatier in Turin named Michele Prochet mixed hazelnuts and chocolate together and created a product called Gianduja.

Getting back to Nutella; in it’s original form it was called Pasta Gianduja which was a hard block, but Ferrero adjusted the recipe to create a creamy version called Supacrema Gianduja. A few years later his son changed and modified the recipe and renamed the product Nutella with the intention of selling it throughout Europe.

Here is one more interesting fact about Nutella: the 5th of February is World Nutella day. Now that’s a holiday that I can get into, perhaps we can celebrate with a little Nutella ice cream…..




  • One batch of vanilla ice cream – recipe here
  • 100gm Nutella
  • hazelnuts for decoration
  • 50gm dark chocolate.


Make vanilla ice cream following this recipe.

Churn vanilla ice cream in ice cream maker as per manufacturer’s instructions.

While ice cream is churning, place the Nutella in a heat proof bowl and place over a pot of simmering water, stir until melted. Remove from heat and set aside until ice cream is ready.

Once ice cream is ready scoop out into a plastic container.

Pour dollops of Nutella randomly over the ice cream.

Use a knife to create a swirl through the ice cream.

Freeze to firm up ice cream.

Dry roast the hazelnuts in a small frypan. Remove the skins.

Melt chocolate over bain marie. Dip hazel nuts in chocolate. Place on a plate and put in the fridge to harden.

Decorate Nutella ice cream with chocolate coated hazelnuts and serve.

Mango and Lime Frozen Yoghurt



At last mango season has arrived and I for one couldn’t be happier. With temperatures soaring it seemed the perfect time to try my hand at making my first ever frozen yoghurt.

I can’t believe how simple this was to make, it is just a matter of putting the ingredients in a food processor then into an ice cream maker and it’s done.. no fuss required.

I can see many frozen yogurts in my future 🙂




  • 400gm fresh mango, skin and stone removed (approx. 3 med mangos)
  • 165gm caster sugar
  • Juice and zest of one small lime
  • 280gm greek yoghurt.


Place the flesh of the mango, caster sugar and lime juice and zest into the food processor, blitz until smooth.

Add yoghurt and blitz again until smooth.

Pour into ice cream maker and churn until frozen.

Scrape into plastic container and place in the freezer until firm.








Spiced Chocolate Pots-de-Creme

I often supplement my cookbook buying habit by getting books from my local library. It’s also a good way to try out some recipes before outlaying a lot of hard earned money on a cook book that you only use once. I was lucky enough to discover that my local library had a copy of “The Paris Pastry Club” which had been on my ‘to buy’ list for a while. Written by Fanny Zanotti a Pastry Chef who has previously worked with Pierre Herme and Heston Blumenthal this book is full of delicious recipes that made it extremely hard to pick what to make first.

After much debate I settled on the ‘Spicy Chocolate Pots-de-Crème’, which turned out to be a fabulous introduction to this book. The recipe was simple to follow and produced a silky smooth chocolatey dessert.

Whether you like this dessert without adaptations will depend on your chilli tolerance levels. The recipe calls for one teaspoon of hot chilli powder, but I found this to be too strong. While I loved the spice flavour combination in this dessert I found the overwhelming chilli after burn in my throat spoilt this dessert for me. However, the chili lovers in our group loved the amount of chilli and gave this dessert a big thumbs up.

I’m looking forward to delving into this book further and trying some more of the delicious looking recipes.


Recipe adapted from “Paris Pastry Club” by Fanny Zanotti.

Serves 4


  • 240gm pure cream
  • 100gm full cream milk
  • 3 star anise
  • 2 cardamom pods, crushed
  • 1 teaspoon of hot chilli powder (NB: adjust to your preference)
  • 1/4 teaspoon cinnamon
  • 1 vanilla pod, scraped
  • 4 egg yolks.
  • 20gm caster sugar
  • 100gm dark chocolate, finely chopped


Preheat oven to 150°C.

Pour the cream, milk, star anise, cardamom pods, chilli, cinnamon and vanilla pod and seeds into a saucepan and bring to the boil.

Once boiled remove from heat, cover with lid and allow the spices to infuse for 15 minutes.

Meanwhile whisk together the egg yolks and sugar in a medium bowl.

Boil a kettle of water.

Once the milk mixture has been infused pour into the egg and sugar mix using a sieve to strain out the larger spices.

Add the chocolate and mix until chocolate has melted.

Pour the mixture evenly into 4 ramekins.

Place the baking tray and pour the boiled water into the tray until it reaches halfway up the ramekin.

Bake for 25 minutes or until just set and slightly wobbly in the middle.

Remove from the oven and allow to cool for 5-10 minutes. Place in fridge and chill for two hours or overnight.