Recipes

Peel and pit the avocados. Add the avocados, lemon juice, milk, and sugar to a blender and puree. Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine. Place the mixture into the refrigerator and chill until it reaches 40 degrees F or below, approximately 4 to 6 hours.

Process the mixture in an ice cream maker according to manufacturer’s directions. However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.

Preheat oven to 180°C/350°F/Gas 4. Line cupcake tin with baking cases.

Beat the butter/margarine and sugar together until light and fluffy. Gradually beat in the eggs and the vanilla essence. If mixture starts to curdle, add a little of the flour.

Gently stir in remaining flour with a spoon. Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until firm to the touch.

Remove from the oven and leave to cool on a wire tray.

Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.

Divide the icing into separate bowls for each colour you want to use, gradually add the colouring, mixing well until required colour is achieved.

Pipe or swirl icing onto each cupcake. Top with sweet if liked!

Bring blueberries, 2 Tbsp. sugar, and water to a boil in a small saucepan over medium heat; reduce heat to low, and simmer 10 minutes, stirring often. Cool 30 minutes; cover and chill 2 to 3 hours.

Whisk together condensed milk and next 5 ingredients; cover and chill 2 hours.

Pour milk mixture into freezer container of a 1-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times will vary.)

Remove container with ice cream from ice-cream maker, and freeze 30 minutes.

Stir lemon zest into prepared ice-cream mixture, and swirl in chilled blueberry mixture. Transfer mixture to an airtight container or a loaf pan covered tightly with aluminum foil; freeze 3 to 4 hours or until firm.

To make the maple ice cream, combine the cream, syrup, sugar, and vanilla bean in a saucepan and bring to a boil, stirring occasionally to dissolve the sugar. Meanwhile, beat the egg yolks until light and fluffy. Remove the vanilla bean from the cream mixture. By droplets at first, whisk the hot mixture into the yolks to temper them. Pour this back into the saucepan, set over medium-low heat and continue stirring until the mixture begins to thicken and give off steam; do not let it come to a boil. Remove from the heat and transfer to a clean bowl. Cover and refrigerate until chilled.

Churn this mixture in an ice-cream maker according to the manufacturer’s directions. To make the cornbread, preheat the oven to 325˚F. Grease an 8 x 8-inch baking pan with one tablespoon of the butter. Coat with 2 tablespoons of flour and set aside.

Heat remaining tablespoon of butter in a saucepan over medium heat and add the bacon. Cook until the bacon is browned and cooked through, about 5 minutes. Set aside. Combine the remaining 1 cup of flour, cornmeal, sugar, baking powder, baking soda, and salt in a mixing bowl. Make a well in the center and add buttermilk, milk, and eggs. Stir until just combined.

Combine apricots, honey, molasses, and cooked bacon with about a tablespoon of the bacon drippings and stir to combine. Pour cornbread mixture into prepared pan and bake until a toothpick inserted into the center comes out clean, about 30 minutes. Allow to cool slightly. Serve with a scoop maple ice cream. If desired, you can combine any remaining bacon drippings with 2 tablespoons of maple syrup and drizzle over the top of the ice cream. You can also top with some additional cooked bacon bits.