Cuisinart Ice Cream Challenge: Salted Choco Honeycomb Ice Cream

Cuisinart Ice Cream Maker

The Cuisinart Ice Cream Challenge has been set: Create a Summer Ice Cream classic with a twist - start with a traditional flavour (Vanilla, Strawberry, Chocolate) and give it your own unique makeover.

I was lucky enough to be selected to take part in this challenge, along with 3 other bloggers - Christina, May and Sabrina  and last week we were all in receipt of brand spanking new Cuisinart Ice Cream Deluxe Machines to create our masterpieces.

For my first recipe I opted for a traditional vanilla base and added crushed salted peanuts, chopped up crunchie bars and dark chocolate chips, my take on Nigella's Salty and Sweet Bars in Nigella Kitchen!


Ingredients: makes 2 litres
600ml Double Cream
350 Milk
250 Granulated Sugar
2 TSP Vanilla Extract
2 Crunchie Bars, chopped
Handful of Salted Peanuts, crushed
Handful of Chocolate Chips

Step 1: Put the bowl in the freezer overnight.
Step 2: Whisk together the cream, milk, sugar and vanilla extract.
Step 3: Place the bowl inside the ice cream maker, switch on then pour the mixture into the machine. Leave it going for 25 minutes.
Step 4: Add the chopped up crunchie bars, peanuts and chocolate chips (reserving a handful of the crunchie bars for sprinkling on top) for the last 5 minutes of churning. The ice cream with be soft set. if you prefer it harder place in an air tight container and freeze for 2 hours.

Beth Sachs (Jam & Clotted Cream)

Courgette and Ricotta Stuffed Pasta Shells

Courgette and Ricotta Stuffed Pasta

I don't know about you but I find it really hard to find large pasta shells where I live. Luckily for me Garofalo sent me some Lumaconi to try just a few weeks ago which fit the bill perfectly in this summery pasta dish.

This is a great recipe for those of you with a glut of courgettes from the allotment or veg patch to use and is really easy, if a little bit time consuming, to prepare.


| Serves: 4 | Prep Time: 20 Minutes | Cook Time: 40 Minutes | Total Time: 1 Hour |


  • Olive Oil
  • 2 Garlic cloves, chopped
  • 1 Jar of Chunky Passata (about 700ml)
  • Drizzle of Balsamic Vinegar
  • Torn Basil Leaves
  • About 25 giant pasta shells or something similar
  • 500g Courgettes, grated
  • 150g Ricotta
  • 85g Pecorino
  • Pinch of freshly grated nutmeg
  • Salt and Pepper


  • Step 1: Heat the oil in a pan and add 1 chopped garlic clove for a minute then the jar of passata and balsamic vinegar. Simmer for 10 minutes and then add the torn basil leaves and season. Spoon into the bottom of an oven proof dish.
  • Step 2: Meanwhile cook the pasta until almost al dente, drain and cool under cold running water. Set aside.
  • Step 3: Heat more oil in another pan and add the other chopped garlic clove and courgettes. Cook for 15 minutes until the courgettes have cooked down, then cool. Mix with the ricotta, pecorino and nutmeg, salt and pepper.
  • Step 4: Preheat the oven to 190c/170 fan. Stuff the pasta shells with the mixture then grate some more pecorino over the top. Bake in the oven for 20ish minutes until golden.

| Author: Beth Sachs | Date: 7th August 2011 |

Beth Sachs (Jam & Clotted Cream)

Red Wine, Chorizo and Gorgonzola Risotto

Red Wine, Chorizo and Blue Cheese Risotto

This was a delicious weeknight supper I concocted a few nights ago. The red wine is not overpowering because the alcohol is burnt off during cooking. The chorizo and blue cheese, along with wine make this dish fairly rich though so you don't need a huge amount to feel satisfied. Initially hubby took one look at the colour of it (which I admit is not overly appealing - maybe I needed more red wine), screwed his nose up and muttered something derogatory under his breath....but once I actually convinced him to taste it he was very pleasantly surprised.


| Serves: 2 | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Total Time: 30 Minutes |


  • Olive Oil and 1 TBSP Butter
  • 1 Onion, chopped
  • Sprig of fresh thyme, leaves picked
  • 80g Chorizo, halved and sliced
  • 300g Risotto Rice
  • 1 Large glass of red wine
  • 1 Litre of Hot Vegetable Stock
  • 80g Gorgonzola, plus extra for the top


  • Step 1: Heat the oil and butter in a large pan and fry the onion for 5 minutes until soft. Add the thyme leaves and chorizo and turn up the heat slightly - fry for 2 minutes.
  • Step 2: Stir in the risotto rice then add the wine and let it bubble for a minute or two.
  • Step 3: Start adding the stock a ladleful at a time until fully absorbed and rice tender (you may need more stock).
  • Step 4: Stir through blue cheese and let it melt then serve in bowls and scatter over some more blue cheese.

| Author: Beth Sachs | Date: 4th August 2011 |

Beth Sachs (Jam & Clotted Cream)

Blackberry, Coconut and Lime Traybake

Blackberry, Coconut and Lime Traybake

I defrosted my two freezers at the weekend (I job I strangely enjoy as I find all sorts of things I had forgotten about) and found a large stash of blackberries the kids and I had picked last year. This recipe was hastily cobbled together using up a few other things that had been lying around for a while -a half empty packet of pecan nuts, dessicated coconut and a lime!

It was beautiful and moist and a cake that I will be making again very soon.... next time I might try it with raspberries or blueberries.


| Serves: 16 Squares | Prep Time: 15 Minutes | Cook Time: 1 Hour | Total Time: 1 Hour 15 Minutes |


  • 250g Self Raising Flour
  • 25g Oats
  • 280g Soft Brown Sugar
  • 200g Cold Butter, cubed
  • 100g Dessicated Coconut
  • 2 Large Eggs, beaten
  • 300g Blackberries (frozen or fresh)
  • Zest of 1 Lime
  • 50g Pecan Nuts, chopped


  • Step 1: Preheat the oven to 180c (160 fan) and line and grease a 30 x 20 tin (or use a foil tin as I did).
  • Step 2: Put the flour, oats and sugar in a bowl and rub in the butter until you get breadcrumbs.
  • Step 3: Stir through the coconut and reserve 1 mug of the mixture.
  • Step 4: Stir in the eggs, lime zest and pecan nuts and press the mixture into the tin.
  • Step 5: Scatter over the blackberries then pour over the reserved mixture in the mug.
  • Step 6: Bake for 1 hour.

| Author: Beth Sachs | Date: 1st August 2011 |

Beth Sachs (Jam & Clotted Cream)
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