How To Be An Ice Queen : Shepherd’s chocolate ice cream, Strawberry and coconut cream

Shepherd’s chocolate ice cream

Made with sheep’s yoghurt, it feels
incredibly indulgent and creamy, but is actually (almost) guilt-free.

Shepherd’s
chocolate ice cream

Serves 6-8

·        
350ml goat’s milk

·        
150g xylitol

·        
3 large egg yolks

·        
475 ml sheep’s yoghurt

·        
1 tsp vanilla essence/extract

·        
¹/₂ tsp
vanilla powder

·        
3tbsp raw cacao powder

·        
1tbsp mesquite powder*

·        
2tbsp raw cacao butter, melted

1. Combine the goat’s milk and 100g of the xylitol
   in a heavy pan and bring to a simmer, stirring constantly until the xylitol
   to dissolve.
2. Whisk the egg yolks with the remaining
   xylitol in a large, heat-proof bowl until blended. Gradually add the
   hot-milk mixture to the heat-proof bowl and cook, stirring constantly,
   over a medium-low heat for about 3 minutes, until the custard thickens
   slightly. Don’t let it boil. Remove from the heat and leave to cool,
   stirring occasionally to make sure it doesn’t split.
3. Combine the yoghurt, vanilla
   essence/extract and vanilla powder in a large bowl. Gradually whisk the
   cooled custard into the yoghurt mixture.
4. Stir the cacao powder and mesquite powder
   into the melted cacao butter and gently whisk into a custard mixture.
5. Transfer to an ice-cream maker and freeze
   according to the instructions. Then, transfer to a freezer-proof
   container, cover and freeze until firm.
6. If you don’t have an ice-cream maker,
   pour into a shallow freezer-proof dish and place in the freezer until it
   just starts to harden around the edges. Whisk vigorously with a fork to
   break up any ice crystals, then freeze until firm.

Strawberry and coconut cream

Making ice cream doesn’t have to be tricky
– OK, it takes a little patience, but this recipe is so easy, even novice cooks
shouldn’t be scared.

Strawberry
and coconut cream

Serves 4

·        
250g strawberries

·        
225ml coconut cream

·        
125ml coconut water

·        
2tbsp agave syrup

·        
¹/₄tbsp
vanilla powder

·        
¹/₂tsp
xanthan gum

·        
¹/₂tsp
lemon juice

1. Chop and gently crush 50g of the
   strawberries and set aside.
2. Whizz the remaining ingredients in a
   blender until smooth. Decant the mixture into a bowl and stir in the
   crushed strawberries. Transfer to an ice-cream maker and freeze according
   to the manufacturer’s instructions. Put in a freezer-proof container and
   freeze until firm.
3. Or, if you don’t have an ice-cream maker,
   transfer the mixture to a shallow freezer-proof dish and place in the
   freezer until it just starts to harden around the edges. Whisk vigorously
   with a fork to break up any ice crystals, then freeze until firm.