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Wednesday, 5 October 2011

Ryvita and Icecream Recipes by Valentine Warner

I know what you're thinking, I've finally boarded the loopy train to Lalaland! LOL Nope, I haven't!

The delectable Valentine Warner has teamed up with Ryvita to give you the inspiration to surprise your family and/or dinner party guests with a delicious new way to serve ice cream.

Don't knock it until you've tried it - I tried Valentine Warner's recipe and it was delicious!

Balancing the creamy, melt in the mouth texture of your favourite icecream with crunchy Ryvita®, Valentine Warner has created a delicious Ryvita Caramel Crunch ice-Cream. It's a quick and simple dessert that's fun to make and is sure to wow even the most discerning guests at your next dinner party.

Valentine Warner’s Ryvita Original Crispbread Caramel Crunch Ice Cream

Serves 6

4 Ryvita Original Crispbread

200g granulated sugar

8 egg yolks

400ml double cream

300ml whole milk

Smash the Ryvita into crumbs a little smaller than the size of corn flakes. Put half the sugar in a small frying pan with 2 tablespoons of cold water and bring to the boil. Reduce the heat and cook until it turns a rich caramel colour. This will take approximately 5-6 minutes and needs checking regularly. Do not stir with a spoon while the sugar boils. Just as it starts to colour, swirl the pan in order to get an even colouring and prevent burning.

When the caramel is ready, stir the Ryvita® crumbs through it thoroughly, then tip them onto a sheet of greaseproof paper and spread out, though expect it to clump together. Leave to one side to cool. Put the cream and milk into a large saucepan and heat until warm, but not too hot, before taking it off. In the meantime whisk the egg yolks together with the remaining sugar until pale and thick. Pour the warm milk and cream into the bowl with the eggs and sugar, whisking all the time.

Pour the mixture back into the pan and return to a low heat. Stir all the time with a wooden spoon for approximately 6-8 minutes, until the mixture thickens and coats the back of the wooden spoon. Don’t overcook the custard base or cook it over too high a heat or you will have scrambled eggs. Allow the custard to cool, then chill in the refrigerator before churning. Churn your ice cream in an ice-cream maker and only when beginning to stiffen add the crumbs to the machine. When frozen, put in a freezer-proof container and freeze until needed. Alternatively, if you don’t have an ice-cream maker, put the custard in a freezer-proof container and stir every 2 hours with a fork until stiffened, adding the crumbs when it is just beginning to freeze.


But wait there's more . . . .

Ryvita® has also created two of its own additional servings suggestions that are perfect dessert options for the Summer months, or early Autumn heatwaves.  Use the chewy currants in Ryvita Fruit Crunch Crispbread to add a fantastic texture to a Caribbean themed Rum and Raisin ice cream. Or if you’re after a quick sweet treat, try using Ryvita Crackerbread as a light, crispy wafer for an ice cream sandwich.

Rum, Raisin and Ryvita Fruit Crunch Ice Cream

Serves 6-8

5 Ryvita Fruit Crunch Crispbread

25g butter

5 heaped teaspoons demerara sugar

75g raisins

4 tablespoons rum (dark or light)

2 x 500ml tubs vanilla dairy ice cream

1 ripe mango, peeled, pitted and finely chopped

Preheat the grill. Spread the flat sides of the Ryvita Fruit Crunch Crispbread with butter, sprinkle each one with 1 teaspoon of demerara sugar, making sure that it covers the surface. Arrange them on the grill rack and grill for about 1-2 minutes, until the sugar just melts. Take care that they don’t burn! Cool, then break into small chunks and set aside. Put the raisins into a heatproof bowl and cover with boiling water. Leave for 2-3 minutes, then drain them thoroughly. (This helps to plump up the raisins). Add the rum and leave to soak for several hours.

When the raisins have soaked for long enough, remove the ice cream from the freezer for 15-20 minutes to soften it, then scoop it into a large mixing bowl. Stir until smooth, then add about ¾ of the Ryvita Fruit Crunch Crispbread crumbs, reserving the remainder for decoration. Add the soaked raisins, along with any rum, and the mango. Stir until evenly mixed. Transfer the mixture to a freezer-proof container and freeze for 3-4 hours until frozen. Serve, scooped into sundae glasses, sprinkled with the Ryvita Fruit Crunch Crispbread crumbs.


Tip: Make the Ryvita Fruit Crunch Crispbread crumbs for sprinkling over any bought ice cream to add extra texture and yumminess!

Ryvita Crackerbread with Strawberries and Ice Cream

For a simple and easy to make dessert why not try combining two scoops of vanilla ice cream with strawberries in between two Ryvita Crackberbread slices. The light crispness of Ryvita Crackerbread gives this elegant dish further depth and texture.

 
For more ideas on how you can add ‘crunch’ to your summer meals visit http://www.ryvita.co.uk/

2 comments:

  1. Wow, you would never believe that combination, but it looks amazing! Will have to have a go!

    ReplyDelete
  2. Now that looks like a good way to use up those Ryvita! Lovely, thanks ;)

    ReplyDelete