“I doubt whether the world holds for any one a more soul-stirring surprise than the first adventure with ice-cream.”
Heywood Broun

Fresh Cherry Frozen YogurtCherry Fro Yo … you could fall in love with the colour alone. My heart skipped a beat when I started whirring the thermomix. I couldn’t believe my eyes. Deep, red, bursting with flavour. It was love at first sight! At first bite too!!

Fresh Cherry Frozen Yogurt Tis the season for frozen desserts. Mangoes have been around for a bit but they aren’t at their juiciest tastiest best yet. Next came plums, and hot on their heels cherries. Cherries are what win my heart over year after year.

cherriesI think they are the best fruit of all; immense possibilities. I’ve had a good run this season already. Other than popping loads into my mouth, I’ve done a crisp and loads of balsamic cherries. They’re a great way to top a dessert, a cheesecake or even a sundae. I topped a dark chocolate mousse with some. Heaven!!

Fresh Cherry Frozen Yogurt I had about 1/3rd box leftover the other day. A fro yo was dancing in my head after I spoke to the sweet Cookaroo. She was having a field day down south making chikoo ice cream and mango sorbet to beat the heat. I had to make something frozen soon!

Fresh Cherry Frozen Yogurt There was yogurt hanging in the fridge for a potato salad. That was enough to get me on the frozen yogurt trip. I’ve made a Fresh Cherry Fro Yo 2 years ago, a recipe that cooked the cherries down etc. I decided to go the raw way this time. Something newer, something fresher!

Fresh Cherry Frozen Yogurt How much can you go wrong with fresh luscious juicy cherries, yogurt and sugar? Throw some kirsch in and you’ll be licking the bowl clean. Just what happened to me. This recipe is headed off to a monthly challenge called  ‘Our Growing Edge‘ hosted at Bunny Eats Design, a beautiful blog penned by Genie.

Our Growing Edge is the part of us that is still learning and experimenting. It’s the part that you regularly grow and improve, be it from real passion or a conscious effort.

This monthly event aims to connect and inspire us to try new things and to compile a monthly snapshot of what food bloggers are getting up to.

Genie is a graphic designer obsessed with food and bunnies and lives in New Zealand. Her initiative above aims to connect and inspire us to try new things and to compile a monthly snapshot of what food bloggers are getting up to. This is one food experience I just had to share!

Cherries, , stone fruit, summerFresh Cherry Frozen Yogurt ‘Heartachingly’, 300g of cherries made just a small quantity of frozen yogurt. It’s ironical that when you make a small teeny amount of anything, it comes out amazingly good! This must have been the best fro yo I’ve made. Best on all counts – colour, taste, depth of flavour, burst of fruit. YUM!!

Fresh Cherry Frozen Yogurt I can see loads of this beautiful fro yo through summer. Maybe a cherry buttermilk sorbet too. Also loads of red splashes all over the kitchen, tiles and all, while pitting these juicy berries. Beware of the red drips, murderous red! Years of pitting have ensured I wear an apron. The black apron tells no tales! The tiles can be scrubbed clean!

Plum Fro Yo for BBC GFYou can make fro yo pops too. I’ve done a plum version of  fro yo in an ‘eggless desserts’ feature I did for BBC Good Food this month. It’s the Plum Fro Yo {picture above} and is quite as delectable as the cherry fro yo. The collage below has the different desserts I created and shot for them. The magazine is on the shelves now. A digital version is available here.

Eggless Desserts for BBC Good Food

[print_this]Recipe: Fresh Cherry Frozen Yogurt your picture

Summary:Refreshing and addictive, this is a great summer dessert or ‘coolant’! Low on calories and high on taste, this cherry frozen yogurt will leave you asking for more … and more! 
Prep Time: 15 minutes
Total Time: 40 minutes Ingredients:

  • 300g hung yogurt {drained overnight}
  • 300gms fresh cherries {pitted}
  • 25g brown sugar
  • 100g vanilla sugar {or more as required}
  • 15ml kirsch


  1. Thermomix
  2. Pit the cherries and toss in brown sugar. Freeze until hard, about 2 hours.
  3. Freeze the yogurt as well, chopping up after about an hour.
  4. Place all ingredients in bowl of TM, and process at Speed 7 going up to speed 10 for a minute.
  5. Open scrape down sides, and repeat until you get a smooth blend.
  6. Taste and adjust sweetness if required.
  7. Serve immediately else place in a freezer safe bowl and freeze.
  8. Ice Cream Maker
  9. Pit the cherries and toss in brown sugar. Freeze until firm and chilled, about an hour or two.
  10. Place all ingredients in bowl of processor and blend until smooth.
  11. Transfer to ice cream maker and set according to manufacturer instructions.


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“No matter how full I am, I’m always ready to dig into a bowl of icy cool sorbet after dinner.”
David Lebovitz, the Perfect Scoop

Apricot Peach Sorbet Inspiration rules. Sylvie is one of the most talented food bloggers, stylists and photographers I have virtually met, and her blog Gourmande in the Kitchen never ceases to amaze. Those apricots called shouted my name out loud. It must have been more than a coincidence that I carried some rather fetching yet not so sweet apricots home, because I had my answer… Apricot Peach Sorbet.Apricot Peach Sorbet The paintwork has been completed and I if I expected all the stuff to grow feet and saunter back into place, I was dreaming. Torn between apricots, the cocker spaniel, ladders and getting the house into order was a strange dilemma; I had a finger in every pie, but first it had to be the apricots as Sylvies post had me haunted.ApricotsAmbitious me! I only got as far as the fruit being pitted and cooked. Don’t you just love these beautiful babies? They give up the pits so cleanly and willingly, that I look at peaches rather sternly! Wouldn’t it help if they did it with such ease too? No wine on hand, so the simmering happened in sugar + water with a vanilla bean thrown in.Apricot Peach Sorbet Just a matter of minutes and we had gorgeous apricots in syrup. Cooled and chilled they tasted sublime, but lack of time saw them in the fridge for 2 more days. WORK WORK WORK! The dog had to be bathed as she was ‘smothered‘ in paint, her feet, her ears all ‘painted‘ in dust as she was constantly in and out of everything. She is NAUGHTY at one year but absolutely charming … and now scrubbed clean!Coco, the cocker spanielThe teens just don’t seem to lift a finger these days. Between Castle, Desperate Housewives, Junior MasterChef Australia, MasterChef Australia, more TV, sleeping, eating, going out, all in no particular order, they do NOTHING! Well almost nothing … other than whizzing smoothies and stir fries in the kitchen {read dirty D I S H E S}; also wanting to make Shannon Bennett’s involved Peach Melba…sigh!Apricot Peach Sorbet … which meant that instead of making the mascarpone I intended to serve the fruit over, I was relegated to more clearing and cleaning. The fruit eventually landed up in the freezer, syrup and all, followed rather hastily with some peaches that I had bought too. Some good would come out of it I thought …Apricot Peach Sorbet … and it did! Nothing better to beat the incessant summer heat with a fruity, delightful cold sorbet. I loved the colours, the tangy sweetness that flooded the mouth, the beautiful texture … the ever so slight hint of bitter almond. Beautiful!

#lovestonefruitApricot Peach Sorbet

Sorbets are quite similar to granitas, both are dairy free and egg free {unlike ice creams which have custard base}. They are both made from blended fruit, fruit juice or maybe a simple sugar syrup. The difference lies in the way the two are made. Sorbets are made by ice cream machines and churned to give a soft, airy, ice cream like smooth texture, whereas granitas are hand made. Granitas are grainier in texture, coarser, full of ice crystals … and both are a wonderful end to a meal.

[print_this]Recipe: Apricot Peach Sorbet
your picture

Summary: Tart, sweet, refreshing, healthy and easy, this apricot peach sorbet is a wonderful end to a meal. Just right for summer! Inspired by Gourmande in the Kitchen

Prep Time: 15 minutes
Total Time: 20 minutes {plus cooling/chilling time}

  • Apricots in syrup
  • 12 apricots, halved, stoned
  • 1/4 cup honey
  • 1/4 cup sugar
  • 1/2 cup water
  • 1/2 vanilla bean
  • Juice of 1 lime
  • 600g peaches, halved, stoned, frozen
  • 50g sugar


  1. Apricots in syrup
  2. Simmer honey, sugar, water and vanilla bean in a non reactive pan until the sugar has melted. Slide the apricots in and simmer gently for 4-5 minutes, until they are just tender.
  3. Take off heat, add a squeeze of lime, cool and then chill. Discard vanilla bean and freeze with liquid for Thermomix recipe.
  4. Making the sorbet {TM recipe}
  5. Place apricots frozen with syrup {cut up into chunks}, frozen peaches and sugar in bowl of TM, and process on speed 8 going up to 10 for 1-2 minutes, until smooth. Taste and adjust sugar if required.
  6. Pipe into serving glasses and serve immediately, or freeze.
  7. Note: If using ice cream machine, puree the cooled apricots in syrup with the peaches and sugar, and proceed according the manufacturer instructions.


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24h offer. up to 80% off. Great Discounts at The book Depository

“Ice cream is exquisite, too bad it’s not illegal!”

Vietnamese Coffee Ice CreamThis very unusual and ADDICTIVE Vietnamese Coffee Ice Cream would be illegal if Voltaire had his way! It is beyond exquisite … silky, velvety, deep, sensuous and nothing like I’ve made or bought before. It calls your name as you read the Bible of ice creams, The Perfect Scoop, a brilliant piece of work by Monsieur Lebovitz. His style of writing is charming, humourous and addictive as are his recipes. Bookmarking seems futile as I want to try each recipe, one tempting page after another!The Perfect Scoop, David LebovitzCoffee HAD to be my first pick for several reasons, primarily because it is my ‘favouritist’ flavour of all time. I am a HUGE coffee addict with a natural affinity to anything ‘coffee‘. Vietnamese Coffee Ice Cream was also my first choice since the lovely lady who sent me the book from the UK, Jehanna @ The Cooking Doctor, included a bag of her favourite coffee in the precious parcel. The book itself had me singing, the coffee sent me into high pitched sopranos. Merci Jehanna!!Vietnamese Coffee Ice Cream Must be something in the air, the change of season, cooler weather around the corner, or then this coffee cupping session by the Indian baroness of coffee … filter coffee seems to be the only thing I want to use. My journey into the cup of coffee got more exciting all thanks to this hugely talented lady! It got even more exciting thanks to The Cooking Doctor!!Vietnamese Coffee Ice Cream

Vietnamese Coffee Ice CreamI also picked this eggless ice cream recipe as it uses ingredients easily available here in India {condensed milk and low fat cream}. Heavens knows how hard we try and overcome the non availability of whipping cream here, a daily culinary battle of sorts for many of us! A recipe that says ‘low fat cream’ is music to my ears. No substituting for once, and perfect scoops guaranteed! {I made this just over a month ago, hence the ‘melting moments’ as the weather was still warm}. Now I’m Ready For Dessert!!

Vietnamese Coffee Ice Cream {Eggless}

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 8 hours, 20 minutes

Yield: 1 litre approximately

Vietnamese Coffee Ice Cream {Eggless}

A very unusual and addictive Vietnamese Coffee Ice Cream that uses just 4 simple ingredients. It's silky, velvety, deep and sensuous ... an absolute winner from The Perfect Scoop by David Lebovitz.


600gm sweetened condensed milk

375ml very strongly brewed coffee, cooled {or espresso}

125ml single cream

Big pinch of finely ground dark roast coffee


    Whisk together the condensed milk, brewed coffee, single cream and ground coffee.

    Chill thoroughly and freeze in your ice cream maker according to the manufacturers instructions

    Thermomix: Once blended, freeze the mixture in silicon/ice cube trays for 6-8 hours or overnight. Then turn into bowl of Thermomix and process at Speed 10 for 1 minute, scraping sides with TM spatula, until smooth. Transfer to freezer safe bowl. Serve immediately else freeze.

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In other related updates, to celebrate the festive season IndusLadies has compiled an eBook for this Diwali consisting of “100 Yummy Sweets & Desserts recipes“, contributed by various Food Bloggers!Diwali 2011 100 recipes Go ahead and download it @ http://www.indusladies.com/100diwalisweet.

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