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#NewTradition #3 – Espresso Frozen Yoghurt with Caramelised Almonds

5 Jun

It’s not all about the strawberries and cream
Tradition #3 – Frozen Yoghurt

I think the biggest and most recognised tradition at Wimbledon is the strawberries and cream. It’s the first thing most people think of when I ask them, and judging by the entries on my Food for Think Lavazza Wimbledon Ballot competition, most of the entrants do too.

But it’s not all strawberries and cream at Wimbledon it seems. I did a little research at the weekend and apparently in 2009, 20,000 portions of frozen yoghurt were sold during the tournament.

So I thought I would put my Lazavva A Modo Mio to the test and make some espresso frozen yoghurt of my own. I also decided to toast and caramelise a few almonds and crush them on top, since almond pairs so well with coffee.

This recipe is really simple, especially if you have an ice cream churner. I would love to see this treat on the menu at Wimbledon – refreshing frozen yoghurt with the welcome caffeine hit and the delicious taste of Lavazza coffee.

Don’t forget, you could be in with winning lots of Lavazza goodies, including 350 iTunes vouchers and tickets to Wimbledon (comp closes 19 June). Simply head to to take part in the ‘Enjoy Your New Tradition’ competition. And if you don’t win, you can still purchase the Limited Edition Wimbledon A Modo Mio machine here.

What is your favourite coffee recipe? Let me know and I could be testing it out as one of #NewTradition entries!

Espresso Frozen Yoghurt with Caramelised Almonds

For the yoghurt

1 cup Greek yoghurt
3/4 cup golden caster sugar
Pinch of salt
3/4 cup double cream
1 cup brewed espresso, at room temperature (I used 2 Lavazza Dolcemente A Modo Mio Capsules to make long coffees and topped up with hot water)
1/4 tsp finely ground coffee

For the almonds
100g blanched almonds
100g golden caster sugar

1. To make the yoghurt, mix all of the ingredients together in a bowl and leave in the fridge overnight.
2. Churn the yoghurt to your machine’s instructions and then pop back in the freezer for a couple of hours.
3. Toast the almonds in a heavy bottomed pan until just turning golden brown (this brings out the nutty flavour that really compliments the coffee). Remove the almonds from the pan and set to the side.
4. Place the sugar in the pan and wait until it starts to caramelise without stirring. When it starts to go a golden colour, add the almonds coat the almonds by stirring.
5. Place the almonds on a lined baking sheet and leave to cool. Wrap in a towel and smash with a rolling pin.
6. Serve your frozen yoghurt and sprinkle the crushed almonds on top.


Goats Milk Praline Ice Cream Affogato – De’Longhi Challenge

15 May

This year has been crazily busy for me so far. I started a new job and joined a gym in January and have been training for a half marathon in October in preparation for the London Marathon next year. I’ve been keeping up with this blog a couple of times a week and Jack and I have also been busy looking for and buying furniture for a flat that we bought last year, which we should be moving into within the next couple of months.

As I’ve been so busy I seem to be leaving everything until the very last minute. Take this challenge, for example. Jack and I decided what recipe we were going to do a couple of weeks ago but I only had the chance to buy all of the ingredients to make the ice cream at 9pm last night – so you can imagine what kind of a night and morning I’ve had. Not complaining, though – I did get to eat the most delicious affogato for breakfast.

We used the Flavour Thesaurus by Nikki Segnit for inspiration. If you haven’t been out and bought a copy yet, I highly recommend you do. It is a must have in the kitchen if you want to be a little experimental with your food. I used it for my stint in Britain’s Best Dish and it got me to the semi-final.

This recipe is fantastic for anyone who is dairy intolerant and the best thing is that it tastes just like normal dairy ice cream. The hazlenut praline adds a welcome crunch and sweetness and the coffee, made by the fantastic and utterly beautiful De’Longhi Vintage Icona Bar Pump coffee machine, adds a caffeine punch that is oh so welcome at any time of day.


For the praline
100g golden caster sugar
100g whole hazlenuts

For the ice cream
2 pints of goat’s milk
1 1/2 tsp vanilla paste
4 Burford Brown egg yolks
4 oz golden caster sugar
3 tsp cornflour


Ice cream – first make the custard
1. Heat the goat’s milk and the vanilla paste over a low heat until simmering. Do not boil.

2. In a separate bowl, whisk egg yolks, cornflour and sugar together for a couple of minutes or so until sugar is almost dissolved.

3. When the milk starts to simmer, take it off the stove and pour it in with the egg and sugar mixture, and whisk continually. Return to the pan and stir over low heat with a wooden spoon until thickened.

Now for the praline

4. Heat the sugar and hazlenuts in a pan on a low heat and stir continuously until the sugar begins to caramelise and the nuts are coated. Once you reach this stage, pour out onto a greaseproof paper-covered baking sheet, sprinkle with sea salt flakes and leave to cool. Once set, smash the praline into pieces with a rolling pin.

5. Once you have a custard, place in the fridge until completely cool. Prepare your ice cream machine, mix the custard and praline together and churn to your machines instructions.

And to finish

6. Scoop the ice cream into a glass. Prepare a shot of espresso and pour over the ice cream straight away.

7. Enjoy!

Homemade Chocolate Ice Cream

24 May

As far as I remember, British summertime has been pretty sparse over the last few years and I do so love the sunshine as it’s an excuse to eat lots and lots of ice cream. I remember when I was young (and hot summers were the norm), I used to go to the park with my dad and he’d buy me a 99 flake. I’d always rip off the bottom of the cone, scoop up some ice cream, sprinkle a little flake over the top and present him with a mini ice cream. I used to think that I was presenting him with the biggest treat of his life while I scoffed away at the rest.

Homemade Chocolate Ice Cream, originally uploaded by Food For Think.

I have since moved on from 99 flakes and purchasing ice cream from the back of a van that played the match of the day theme tune over and over again and now my favourite place to buy gelato is Scoop in Covent Garden – worryingly convenient this summer as I work in the vicinity. Also worrying is the fact that not long ago I stumbled upon an ice cream machine that was going spare. Now this is not just some ice cream machine, this is a beast – so last week I thought I would put it to the test. Having a fussy boyfriend, I felt obliged to make one that he would eat as well – after all, I don’t think that even I could get through a whole pot without feeling guilty for not sharing.

I turned to my brand spanking new Gizzi Erskine book for the recipe. Hers used chocolate brownies within the mixture but I was baking a couple of other things on the same day so couldn’t be bothered to make the brownie. I watched as the silky smooth chocolate custard churned away to create a melt in mouth sensation – 40 minutes and my ice cream was ready to place in a Tupperware and enter the depths of my freezer but not for long. Oh no, not for long.

My friend @foodiestgeorge picked up an identical ice cream machine and we have challenged each other to an ‘ice cream off’ over the summer. She is starting with a Rhubarb Crumble flavour from Food Stories – sounds more fancy but will it stand up to the test. I can’t wait to find out.


250ml milk
300ml double cream
150g plain chocolate finely chopped or grated (I like Lindt 70%)
55g golden caster sugar (Billington’s please)
5 large free-range egg yolks
1 tsp vanilla extract


1. Heat the milk, cream and chocolate into a pan until bubbles start to form around the edges
2. In a separate bowl whisk the sugar, egg yolks and vanilla extract together, then in a slow stream carefully pour in the hot milk, whisking continuously
3. Pour the custard back into the pan and stir whilst cooking fod a minute (or until thick enough to coat the back of the spoon)
4. Strain the custard into a bowl and leave to cool, covered with cling film (I left for 30 mins but don’t think it was cool enough. Gizzi recommends putting into an ice bath)
5. Set up the ice cream machine and pour in the custard. Leave the churn for 40 minutes or until smooth and frozen
6. Transfer to a Tupperware and leave to freeze for at least 2 hours before eating – preferably overnight


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