Cranberry and Blueberry Christmas Ice Cream

Ingredients:

  • 2 litres Vanilla Ice Cream
  • 2 jars St. Dalfour Cranberry and Blueberry Spread
  • 1 ½ teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 6 tablespoon fresh orange juice, strained

Method:

Take ice cream out of the freezer and stand at room temperature until quite soft but not completely melted.

Combine Cranberry and Blueberry Spread in a bowl with the spices and orange juice mixing really well so the dry spices are fully and evenly incorporated into the spread.

When the ice cream is soft enough, swirl the sauce through the ice cream with a flat bladed knife then refreeze in either its own tub or preferably in a decorative mould.

Note: I use a metal bunt tin as a mould for this most delicious and stunning Christmas Ice Cream. I very lightly spray the tin with some cooking spray then completely line the tin with plastic cling film, then pour the swirled ice cream into the mould and freeze. Before turning out, I dip the mould into a basin of hot water for only 2-3 seconds to loosen the ice cream. I then very carefully invert the tin onto a decorative dish and serve. Depending on the tin you use, you may have to dip it in hot water 2-3 times but only for a few seconds each time.

Our Chef, Rena patten

Rena comes from a Mediterranean background and from a very young age has enjoyed cooking a variety of dishes from the region. Following in the footsteps of her mother and both grandmothers where recipes have been passed on, refined and adapted to reflect Rena's style.

She regards herself as a cook, not a chef, and her dishes reflect her passion for Greek, Italian, French and Middle Eastern cuisine.

Whilst Rena has no professional training her natural flair and understanding for good healthy produce has enabled her to produce delicious and simple home cooking.

Rena has cooked at many food shows, tantilising visitors with her quick and easy Mediterranean style dishes. Rena has published 2 books and has previously written a regular newspaper column.

Rena Patten has just published her new book Cooking With Quinoa - The Supergrain. Check web link.

Cranberry and Blueberry Christmas Ice Cream

Ingredients:

  • 2 litres Vanilla Ice Cream
  • 2 jars St. Dalfour Cranberry and Blueberry Spread
  • 1 ½ teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 6 tablespoon fresh orange juice, strained

Method:

Take ice cream out of the freezer and stand at room temperature until quite soft but not completely melted.

Combine Cranberry and Blueberry Spread in a bowl with the spices and orange juice mixing really well so the dry spices are fully and evenly incorporated into the spread.

When the ice cream is soft enough, swirl the sauce through the ice cream with a flat bladed knife then refreeze in either its own tub or preferably in a decorative mould.

Note: I use a metal bunt tin as a mould for this most delicious and stunning Christmas Ice Cream. I very lightly spray the tin with some cooking spray then completely line the tin with plastic cling film, then pour the swirled ice cream into the mould and freeze. Before turning out, I dip the mould into a basin of hot water for only 2-3 seconds to loosen the ice cream. I then very carefully invert the tin onto a decorative dish and serve. Depending on the tin you use, you may have to dip it in hot water 2-3 times but only for a few seconds each time.