Prosecco ice cream_LHK

Prosecco & Raspberry Ice Cream Recipe

2 egg yolks

75g icing sugar 

200ml of full fat milk 

200ml of double cream 

2-3 drops of Foodie Flavours Prosecco flavouring 

handful of fresh raspberries 



*Ice cream maker or a freezable tub with lid 

Make sure the bowl of the ice cream maker has been completely frozen before making the ice cream. Ideally this takes around 24 hours. 


Whisk the egg yolk and icing sugar together until the mixture turns light. 

Add the milk and whisk slowly until combined. 

In a separate bowl whisk the cream until stiff. Add the cream and the prosecco flavouring to the milk mixture and whisk slowly until the mixture has thickened. 


Pour the mixture into the ice cream machine and leave to churn for 30 - 45 minutes until the mixture has reached your desired consistency. Add in the fresh raspberries and churn for a further two minutes. 

*If you are not using an ice cream machine then simply pour the mixture into a freezable tub and place in the freezer overnight. 


Once you are happy with your ice cream, place it in the freezer until ready to use. 

*Flavourings provided by Foodie Flavours 

Prosecco Ice Cream_LHK
Prosecco ice cream_LHK
Prosecco ice cream_LHK
Prosecco ice cream_LHK

Gin and Blackcurrant Loaf Recipe

(Makes one large loaf cake)


200g butter

250g caster sugar

3 eggs

250g self raising flour

1/2 tsp baking powder

15 drops of Foodie Flavours Juniper Gin flavouring 

1 tin of blackcurrants

For the icing

100g icing sugar

3 tbsp blackcurrant juice  (taken from the juice of the blackcurrant tin) 

5 drops of Foodie Flavours Juniper Gin flavouring

To finish 

Ready-made meringue pieces 

Freeze dried raspberries 


Preheat the oven to 170℃, Gas Mark 4.


Line a 2lb loaf tin with grease proof paper.


Drain the blackcurrants into a bowl, keeping the juice for the icing. Place 10 drops of the gin flavouring into the blackcurrants, mix and leave to soak for 30 minutes. 


Meanwhile, place the butter and sugar inside a large mixing bowl. Use an electric whisk to beat them until light and fluffy.


Add in the eggs and 50g of flour to avoid the mixture from curdling. Whisk together until well combined. Add in the remaining flour and baking powder and whisk until all the ingredients are well combined and smooth.

Add in the blackcurrants and mix with a wooden spoon to avoid them from breaking up and bleeding into the mixture.


Transfer the mixture into the prepared loaf tin and place in the oven for around one hour until the loaf is golden brown and firm.


Once cooked, leave the loaf to cool in the tin completely.


Whilst the cake is cooling, place the icing sugar into a small bowl and pour in the blackcurrant juice and gin flavouring. Whisk them together until you have a thick runny paste.


When the cake is cooled take it out of the tin and remove the greaseproof paper. Place the loaf on a serving plate and then pour the icing on top, allowing it to drip down the sides.

Crush the meringue into small pieces and sprinkle over the top of the loaf. Scatter the freeze dried raspberries over the meringue and then finish off with a drizzle of blackcurrant juice. 


The loaf will keep for four - five days in an air tight container.

*Flavourings provided by Foodie Flavours