Strawberry + dark chocolate 'ice cream'

Easiest, yummiest 'ice cream' ever. 

It's actually frozen yogurt I suppose, and so simple and so good.

There's a few ways to make this, so do read the full post before deciding how you're gonna make your's!

You can make it as I did, with fresh berries and then freeze. If you do this, it'll need maybe 20-30 mins to unfreeze enough to serve and it IS quite crunchy icy.

You could use frozen strawberries - make sure they're frozen all the way through - and then serve immediately for a lovely soft almost mousse-like frozen yogurt sensation.

If you want something really creamy and luxurious, add 1/2-1 tin of condensed milk when you blend it all up - for a super-dreamy yummy ice cream.

But back to basics  ... here's what I used: 

approx 300g fresh strawberries (I had a 400g pack but had eaten quite a lot of them already plus saved a couple to have with the ice cream), hulled and halved

approx 400g Greek yogurt (it was a 500g tub but I saved some to make a chicken jalfrezi for dinner)

around 50g dark chocolate, bashed on the side to splinter it (half the packet)

a good tablespoon yummy runny good honey (I forgot to photograph this)

the zest and juice of a lime

And then I just whizzed it all up in the food processor - a blender would work too - and poured into a tub to freeze.

Serve with fresh strawberries and some shavings or pieces of dark chocolate.

Rachel Redlaw strawberry and dark chocolate ice cream
Rachel Redlaw strawberry and dark chocolate ice cream
Rachel Redlaw strawberry and dark chocolate ice cream
Rachel Redlaw strawberry and dark chocolate ice cream
Rachel Redlaw strawberry and dark chocolate ice cream

This is such an easy way to make a delicious dessert and works divinely with frozen mango too - and I like quickly toasting some flaked almonds to add for crunch.

Delicious.

Hope you like this - let me know how you go with it.



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Roasted nectarines (or peaches)

A really nice but simple perfect-for-late-summer pudding - a lovely recipe one of my sisters shared with me last year.

Do make sure you use ripe fruit though as it just won't work if it's not ripe.

Serves 4

4 ripe nectarines or peaches
8 tablespoons white wine
100g caster sugar
double cream or Greek yogurt to serve

Heat the oven to 180/Gas 4

Halve and stone the fruit and arrange on a roasting tin or dish cut sides up.

Add the wine and sprinkle over the sugar.

Bake for 15 mins or a little longer - until it's bubbling and the fruit a little golden on the edges.

Serve with cream or yogurt (Greek yogurt is my favourite!)



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