homemade ice cream

it is no secret. i absolutely love ice cream. i love ice cream in summer. i love it in winter. i love it while watching a movie.. quite honestly, i love it all the time. what i love about homemade ice cream is that i get to choose what type of ice cream i feel like. this recipe base is so easy and really only needs two main ingredients. and then i add the rest for extra creamy, moreish ice cream.
i have been making this ice cream for years! it all started on a boat in the Mediterranean some 12 years ago. a delectable coffee & liqueur flavour topped with nuts.
there is something about ice cream and nuts…in my mind, a match made in heaven. i love the creaminess of it combined with a toasted, bittery, salty crunch.
for this recipe i used toasted walnuts and chopped dark chocolate but any nut will do and if you like the idea of coffee, simply add a single espresso (room temperature) to the condensed milk mixture before folding through the cream.
if you prefer a straight forward vanilla ice cream then don’t add anything except the first 4 ingredients. use the base of the recipe as your canvas and be creative.
the liquid glucose helps to prevent crystallisation and provides a smooth body.

1 can (385g) condensed milk
2C (500ml) heavy cream
1tsp vanilla paste / vanilla extract
1.5tbs liquid glucose
60g chopped walnuts (toasted)
40g dark chocolate (roughly chopped)

in a large bowl, combine the condensed milk, vanilla and liquid glucose. mix (with a spoon) until well combined.
in a separate bowl, using a handheld mixer, beat the cream until soft peak stage.
lightly fold a tablespoon of the beaten cream into the condensed milk mixture. once it is incorporated, fold the remaining cream into the mixture.
now gently fold the nuts and chocolate into the cream mixture.
pour the mixture into a freezable container and freeze for a minimum of 6 hours.

serve with homemade chocolate sauce or strawberries.

from my kitchen to yours, with love x


berry pavlova

most certainly my favourite after dinner sweet treat, the Pavlova! topped with thick cream and berries…blissful.
i have loaded my basic pavlova recipe before but it is so good that i am writing about it again. and this one boasts a different topping than before.
i like to ‘shock’ the meringue in a hot oven before turning down the heat to bake. this ensures a lovely soft and almost sticky centre.
berries are an all round crowd pleaser as is a thick, gooey, marshmallow’y pavlova so this one is fit for any occasion especially a hot summer’s day, served with iced martini’s or daiquiris.
add some fresh mint leaves for extra freshness and a good dusting of icing sugar for a little more sweetness.

ingredients | one large pavlova
4 large egg whites, room temperature
1 1/4c castor sugar
1 1/2tsp corn flour
1tsp white wine vinegar
1/2tsp vanilla essence / paste
1/2 punnet strawberries, sliced / quartered
1/2 punnet blueberries
2c cream
1 1/2tsp vanilla essence
2tbs icing sugar
fresh mint leaves

preheat the oven to 180 degrees C. using a large cake tin, draw a circle out on a sheet of parchment / baking paper and very lightly grease with non-stick spray. set aside.
ensure that the bowl of your stand mixer is clean and dry.
with the whisk attachment, beat the egg whites until stiff. with the mixer running, start adding the sugar, one tablespoon at a time, beating well between each addition. add and beat until the the whites resemble stiff, glossy peaks.
turn the mixer off.
using a spatula, gently fold the corn flour, vinegar & vanilla essence / paste into the meringue mixture.
spoon the mixture out onto the parchment paper, covering the circle. gently smooth the edges and lightly flatten the surface.
place the tray into the oven and immediately turn the heat down to
150 degrees C. bake the pavlova for 55 minutes.
switch the oven off and leave the pavlova in the oven for 15 minutes. remove and leave to cool completely.
meanwhile, whisk the cream with the icing sugar & vanilla essence until stiff peaks form.
once the pavlova has cooled completely, top with the creme Chantilly & berries and garnish with mint leaves.

from my kitchen to yours, with love x


Apple & cranberry crumble

full fat is definitely my thing. i am a big fan of “the creamier the better / healthier” although i have some very strict vegetarian and vegan friends. we respect one another’s dietary rules and requirements and go the extra mile when inviting one another over for good food, good company and great wine.
Saturday’s lunch was no different. the same amount of effort went into creating good food that left a lingering taste in our mouths.
vegan restrictions really are not all that intricate and scary as one thinks and just about all food products can be replaced to accommodate plant based living.
most products are readily available at almost all large grocers making shopping for different items less hassle and totally stress free.
for the full fat experience, simply replace the coconut oil with butter.

ingredients |
4 granny smith apples, peeled, cored and sliced
1c dried cranberries
1/2tsp ground cinnamon
1/2tsp salt
1/3c brown sugar
3tbs coconut oil
1tsp vanilla essence

crumble topping:
1/2c coconut flour
1/2c rolled oats
1/2c chopped walnuts or pecan nuts
1/4c linseeds
1/2c brown sugar
1/4tsp fine salt
1/3c firm coconut oil

preheat the oven to 180 degrees C. butter an oven proof dish and set aside.
heat the coconut oil in a large skillet and toss the sliced apples & cranberries to coat. add the sugar, cinnamon, salt & vanilla essence and cook until the apples are soft and the sugar is dissolved. set aside.
to make the crumble, mix all the ingredients except the coconut oil together in a bowl. rub the firm coconut oil into the dry mixture until fully incorporated. spoon and smooth the mixture over the apple mixture. drop about 4 more teaspoons of firm coconut oil onto the dry mixture.
place the dish into the oven and bake for about 25 minutes or until crispy and golden.
serve with coconut cream or double thick cream.

from my kitchen to yours, with love x


lemon, chocolate & nut pavlova

pavlova or meringue… i just love the simplicity and elegance of it. you can really dress these beautiful delights with almost anything and always make an impression. and the more toppings the better.
lemon, cream and nuts go so well together so why not pile these up to create a mountain of lemon meringue heaven?
the secret behind a good pavlova really is patience and once you have mastered this, you will be left with an outstanding sweet treat, perfect for any occasion as well as the memory bank!!

ensure that the bowl of your stand mixer is sparkly clean and dry and that not even a drop of egg yolk mixes with the egg whites.

ingredients | 1 large
4 egg whites (room temperature)
1 1/2c castor sugar
zest of 1 medium lemon
2tsp corn flour
2tsp white wine vinegar
1/2tsp vanilla extract
1/2c white chocolate shavings (optional)
for the topping
400g lemon curd
250ml cream
zest of 1 lemon
1/2c walnuts, toasted
1/2c shaved almonds, toasted
1/4c white chocolate shavings or shards
mint leaves for garnish

pre-heat the oven to 180 degrees C. use a cake pan to draw a circle on a large piece of baking paper set on a baking pan, and grease with non-stick spray. set aside.
place the egg whites into the bowl of your stand mixer. with the whisk attachment, beat the egg whites on high just stiff peak stage. turn the speed down to medium / high and start adding the sugar, a tablespoon at a time, beating well between each addition. continue until the egg whites are stiff, glossy and doubled in volume.
using a spatula, fold through the corn flour, lemon zest, white wine vinegar & chocolate shavings.
spoon the mixture out onto the baking paper and smooth the top and sides with the spatula.
place the baking tray into the oven and immediately turn the oven down to 150 degrees C.
bake the pavlova for 55 minutes. turn the oven off and leave the pavlova to cool in the oven for at least (minimum) one hour.
remove and cool completely.

meanwhile, beat the cream until just stiff.
once the pavlova is completely cooled, top with the lemon curd. spoon the cream over the lemon curd and roughly smooth the top.
top the cream with the nuts & chocolate shavings and garnish with the lemon zest & mint leaves.

from my kitchen to yours, with love x