Agnes Bertha Marshall was a celebrity London cook in the mid 1800s, and the author of four cookbooks. She was one of the first people to serve ice cream in edible cones.
Alaska Florida Charles Ranhofer, the American chef of Delmonico Restaurant fame, gave a recipe for a dish resembling Baked Alaska in his 1893 book “The Epicurean.” He referred to the dish as “Alaska, Florida”, and gave directions for it to be made in individual portions. The recipe uses two flavours of ice cream, vanilla and…
Baked Alaska is a flat sponge cake topped with ice cream, covered in raw meringue and baked for a very short period of time in a very hot oven, so that the meringue browns but the ice cream stays solid and cold. It is very impressive and festive, even though it is very simple. The…
This is a dessert that you make partly on the barbeque grill, which is handy, as there are very few dessert recipes that involve actually using the barbeque. It’s also a really good dessert, and not all that fattening .
Nice served warm (but not hot.) Good with ice cream, over slices of white cake, etc.
This sauce is so dead easy to make — it really would be more work to go to the store to buy it!
This could be thought of as a German version of the French “Tranche Napolitaine.” It is an ice cream dessert. Ice cream is layered into a long spring-form pan, then frozen into layers. One layer is usually chocolate, with the other two layers usually being any two of the following: vanilla, pineapple, strawberry, maraschino, amaretto….
Ice Cream Cones © Denzil Green An Ice Cream Cone is a edible cone that ice cream is served in. Traditionally, the outside will have a waffle pattern imprinted on them. A usual cone is a soft-textured one, made from sugar and flour. They may be long with pointed ends, or short and square with…
Ice Cream Floats are a fizzy drink made with ice cream. They are similar to but not the same as Ice Cream Sodas. Floats are simpler to make than Ice Cream Sodas. They are just pop and ice cream. The flavoured soda pop acts as a substitute for the soda water and syrup that is…
Ice cream forks have a flattened bowl reminiscent of a spoon, but with tines cut into the tip of the spoon. They make it easier to eat frozen or semi-frozen desserts because they can dig easily into hard, frozen ice-cream.
An ice cream scoop is a half-bowl attached to a long handle used for serving ice cream, frozen yoghurt, gelato, and sorbet.
An Ice Cream Soda is a foamy, non-alcoholic drink made with ice cream that ends up as a fizzy slurry drink. The foaminess is a result of the ice cream interacting with the soda water. You don’t mix either of them to make a harmonious blend, instead, you want a contrast in tastes and textures….
Orange à la Norvegienne is a French dessert, reminiscent of a Baked Alaska. It is made of oranges stuffed with ice cream. You chill the oranges till they are very cold. Meanwhile, you make a meringue from egg whites and sugar. You cut open the oranges around the tops and scoop out all the pulp,…
A classic but still impressive recipe.
Spumoni is a dessert, but there are two quite different types: Italian, and American.
This is a fantastic tasting dessert. It actually looks very cool in a glass tumbler, ideally the kind you would serve whiskey in.
Tortoni is a frozen Italian dessert, created by Italians — or more precisely, Neapolitans — in Paris. It is flavoured and sweetened whipped cream, garnished with something almond flavoured such as chopped almonds, chopped maraschino cherries or crumbled amaretti cookies. The cream can be flavoured with rum or sherry, or a liqueur such as Amaretto….