Pitlochrie Cottages Recipes

Pitlochrie Joe’s Deluxe Ice-cream

Welcome to Pitlochrie Cottages recipes. Here is our recipe for Pitlochrie Joe’s Deluxe Ice-cream.

Pitlochrie Joe's deluxe ice cream with chocolate torte
Joe’s deluxe coffee ice-cream with chocolate torte

The passion for ice-cream has led Joe to perfect his own recipe which takes a little more effort, but its worth it! Our favourite combinations are vanilla, coffee and strawberry. We also add our strawberry and elder flower syrup. Sublime!

  • 500 ml  long life cream (125ml for the custard 375 to be whipped later)
  • 500 ml full fat milk
  • 5 ml       vanilla extract
  • 6             egg yolks
  • 200 g     white sugar
  1. Combine the milk, 125ml cream and vanilla in a saucepan, mix well and bring close to the boil. Turn off the heat and let it cool for a few minutes. (If you are making coffee ice cream replace the vanilla with 5 heaped teaspoons of strong instant coffee that is dissolved in 50ml hot water.)
  2. Whisk the sugar and egg yolks together until they are pale and creamy.
  3. Slowly pour the hot milk into the egg mixture whisking all the time. This is where the custard can split so do not rush this step.
  4. Return the mixture to the milk pot and heat over a low heat until it is about to boil. Remove from heat and cool. Standing the pot in a basin of cold water will speed up the process. Once cool put the mixture in the fridge to cool down even further. We find that it is best to make the custard a good few hours in advance of the final step.
  5. When the custard mixture is cold, take the remaining 375 ml cream and whip to soft peak stage. Whisk the cream into the custard.

If you have a frozen desert maker pour the mixture into it and mix for about 30 min. Add the elder flower syrup or strawberries now if you want. If you do not have one, pour mixture into a 2-litre plastic container and place in the freezer. After about an hour stir the mixture with a spoon a few times, repeat this twice more. If you have used a desert maker just put it straight into the deep freeze. Either way you will have the most delicious ice cream ever.

Pitlochrie Easy Ice-cream

Welcome to Pitlochrie Cottages recipes. Here is our recipe for Pitlochrie Easy Ice-cream.

Pitlochrie Cottages recipes easy ice-cream

Paul Sephton absolutely loved his ice-cream and he has given this love to Joe. There is no popping out to the shops for us if we are craving something, so here is a quick and easy, no icicle recipe for Pitlochrie easy ice-cream. You can add whatever you like to flavour the ice-cream – nuts, caramel, fudge, berries and nougat.

  • 1 500 ml               long-life cream
  • 1 tin                       condensed milk
  • 1 tsp                      vanilla essence

It is very important that the long-life cream and condensed milk are chilled. We keep one of each in the fridge just in case we get the crave. Beat the cream to medium to firm peak stage and then add the condensed milk and last the vanilla essence. Add the other yummies if you want. Pour into a container and freeze.

Pitlochrie Elder Flower & Strawberry Syrup

Welcome to Pitlochrie Cottages Recipes.

We are a family of cooks and love cooking for each other. It is a ritual. We inspire each other and are constantly finding new combinations and ways of preparing and presenting food and developing our Pitlochrie Cottages Recipes. And of course, we love eating! Here are some of our favourite recipes. Please share your favourites with us. Here is our recipe for elder flower and strawberry syrup – perfect with ice-cream.

Pitlochrie Cottages recipes elder flower and strawberry syrup

Elder flowers are so delicious that we experiment with different ways of using them. One way is to make a syrup for ice-cream or berry tarts. It is healthy and has a tartish flavour that cuts through the sweetness of ice-cream.

  • 4             elder flower heads
  • 300 ml  water
  • 200 g     strawberries

Remove the flowers from the stalks (the leaves, stalks and roots are toxic). Put the water in a pot and add the elder flowers. Bring the water to the boil and then simmer gently for 15 minutes. Slice the strawberries and add them to the liquid. Simmer the mixture for about 45 minutes. Serve hot or cold. It is delicious with vanilla ice-cream and a sprinkling of fudge!

Pitlochrie Cottages recipes elder flower and strawberry syrup

Pitlochrie Elder Flower Cordial

Welcome to Pitlochrie Cottages Recipes.

Here is Pitlochrie Cottages recipe for elder flower cordial – thanks to the great Mary Berry.

Pitlochrie Cottages recipes elder cordial

We love elder flowers – they have the most delicious subtle, sweet, fresh flavour. They start flowering in late spring/early summer and we cover them to protect them from frosts. And boy, is it worth it! Thanks to Mary Berry we know that the flowers can be frozen which means we can make elder flower cordial all year round. Here is her recipe with our tweaks.

  • 2 litres water
  • 1.2 kg sugar
  • 25 elder flower heads
  • 2 lemons finely sliced
  • 50 g citric acid

Mary Berry also adds 2 Campden tablets to kill bacteria and inhibit wild yeasts but we have never used them and have not suffered for it.

Put the water and sugar into a pot and bring to the boil stirring until the sugar has dissolved. Switch the heat off and leave it to cool. Put the elder flower heads into a large plastic/metal container and cover with the thinly sliced lemons. Sprinkle the citric acid over the lemons and elder flowers. If you are using Campden tablets, add these now.

Once the sugar water has cooled, pour over the elder flowers and lemon and leave overnight or longer. We leave ours for 48 hours. Strain the liquid through a fine sieve and bottle your cordial. Store in the fridge or freezer. Mix with cold still or sparkling water. Add a slice of lemon and/or a sprig of mint. See our recipe for elder flower and strawberry syrup.

Pitlochrie Fudge

Welcome to Pitlochrie Cottages Recipes.

Here is Pitlochrie Cottages recipe for fudge.

Pitlochrie cottages best Drakensberg farmstay recipes

The Pitlochrie Sephtons are legendary for their fudge making and here is the best Pitlochrie Cottages recipe for fudge. Using Gran Norah’s recipe, Jannis has perfected the art which she passed down to her children, especially Joe and Sarah. Her grandson Matt, and his partner Wiebke, have taken up the baton. The Farm House kitchen is the site of many fudge-offs.

  • 3 Tsp                     butter
  • 80 ml                    milk
  • 1 tin                       condensed milk
  • 250 g                    castor sugar

Using a heavy-based saucepan, melt the butter then add all the ingredients stirring all the time. Reduce the heat once the mixture is boiling but keep it bubbling all the time and keep stirring. Jannis says that when it looks like a slowly bubbling volcano you know it’s almost ready.

Joe cooks his for just over 25 minutes – we use a gas stove. When Joe runs the spoon along the bottom of the pan, the spoon makes a clear path. Some people prefer a lighter fudge, we like ours darker. The trickiest thing to make – add walnuts to make it extra special.

Gran Norah’s Mint Sauce

Welcome to Pitlochrie Cottages Recipes.

Here is Pitlochrie Cottages recipe for mint sauce.

Pitlochrie cottages recipes mint

Gran Norah lived in the White House and the herbs and medicinal flowers you see were planted by her. We are lucky she planted old fashioned mint (M. suaveolens villosa) which is delicious raw or in mint sauces and jelly.

  • 1                             heaped supper plate mint
  • 750 g                     sugar
  • 500 g                     apricot jam
  • 750 ml                  vinegar

Bring the sugar, jam and vinegar to the boil and add the mint. Reduce the heat and let the liquid bubble for an hour or more depending on what result you want. Less time for a sauce, more time for a jam.

We use it with any type of meat or veg, on toast, pizza and in hamburger patties. We use the same recipe to make chilli and onion jam – delicious on pizzas, with meat or in meat balls and patties! Reduce the sugar for your palate.