It is almost May and my least favourite season of the year has finally set in. Temperatures are crossing 40 degrees and its sweltering, scathing dry heat that leaves me gob smacked. But summer has one saving grace, one can eat any amount of ice cream. So all my dessert ideas are with ice cream. My favourite ice cream pairings for desserts that your family and friends would do somersaults for. Some are super healthy options for cool fruit and ice cream pairings with an exotic twist.
Mangoes break any dieter’s heart and the first of the season is the famous Ratnagiri Hapus or Alphonso. So here is my ice cream pairing for the month of May! Fresh Mango Ice cream with an I ce Cream bursting with antioxidants of a cooling green deliciousness.
Combine fresh sliced ripe Alphonso with a Green Tea Ice Cream in ring mould and and it is a dessert you don’t need to lose any sleep over but your guests certainly will. Green Tea Ice Cream is one of Tangelo’s custom order ice creams! As I savoured the delicious smell of ripening Hapus in the fruit basked one day at breakfast, I decided on a moulded Green Tea Ice Cream and Alphonso Ice Cream Ring filled with the sliced and diced fruit.
Remove the Green Tea ice cream from the freezer. Leave these outside for 25 minutes to soften but not melted. If it is too soft then you will have to put it back to harden until it is scoopable but not rock hard. You certainly don’t want it to be liquid or the ice cream will crystallize.
Put in the Matcha Ice Cream into the mould. If your mould is the right size it ought to fill it up to half. Cover the mould with cling film or foil and put it back into the freezer. Take out the Fresh Alphonso Ice Cream out of the freezer so that it is a nice scooping consistency. Remove the ring mould from the freezer and fill it up with the Mango ice cream. Cover once again with cling film or foil and this time let is freeze for 6 hours.
Take it out and plunge the frozen mould into a basin of hot water for 3-5 seconds and invert it on your serving plate. Give the mould a tap and voila is your Ice Cream Mould. Put the diced Alphonso mangoes into the centre. Fill it right up to the top. Drizzle fresh Alphonso Mango Sauce around the base of your delicious mould. Cover it with cling film and your dessert is ready. Remember to take it out twenty minutes before you serve, just like ice cream. It is the perfect solution to cool down, get out daily dose of antioxidants and end the meal with Green Tea!
This is the ultimate in guilt free summer ice cream pairing! I can’t go healthier than this dessert for a perfect summer evening dinner. Layer juicy, chilled slices of watermelon with Tangelo’s Fresh Coconut and Nolen Gur Ice Cream. It has no added sugar except for the natural sweetness of the watermelon and date palm Nolen gur.
Choose a large very, very red watermelon that is firm and large enough to cut in circles. The watermelon ought to be of the slightly seedless variety or one has to send some time deseeding it. Believe me it is worth the trouble of deseeding it.
This dessert is a joy to put together. Just work quickly since we are not going to use a cake mould. Place a slice of watermelon as a base. Spread the fresh Coconut Ice cream thickly to get a 2” layer. Place the next watermelon slice on top. Freeze for half an hour till the ice cream is firm. Remember to put the ice cream back in to freezer while you wait for the first Layer to firm up. Put another 2” layer of ice cream on the second layer of water melon and cover with the third slice of water melon. Now, cut a tall piece of butter paper to go round the cake overlapping the edges by 2”. Tape these together to form a support cylinder. Back it goes into the freezer again till it is time to serve. You just remove the paper/foil band around. It ought to hold its shape very beautifully. Cover the top with fresh coconut flakes lightly toasted and garnish with cool, cool, mint.
This is an amazing visual and gourmet delight!!