Sunday, 10 March 2013

We all scream for ice-cream...

Bloggers of cyberspace - are you guilty of neglecting your blog ? has life gotten in the way of your blogging time ? have you been busy with family and work commitments ?
If the answer to any of these questions is YES, then you are probably feeling like me. I'm hanging my head in shame and hoping to wow you all with this post.

I love love love love to cook. Given the very hot summer we are experiencing here in Melbourne, i have been inspired to experiement with ice-cream. I was watching an episode of Nigellissima, and the extremely fab Nigella made an ice-cream with cream and crumbled pavlova shells. She said that pavlova doesn't freeze. So i thought - let's be testing this.
So using Nigellas recipie as a guide, i added my own glittery touches and my Lychee and Raspberry ice-cream was born. I'm still full of Happy Lurve Day vibes so i decided to use my heart shaped silicon bakeware mould. I got mine from David Jones a few years ago but being the treasure i am, here's a link just click here to purchase. Wholeport is a great company to purchase from.

 My lychee and raspberry ice-cream.

Here are the only ingredients you will need - i'm serious..

- 1 x 300 ml tub of thickened cream.
- 1 pkt of pavlova shells [approx 500 grams].
- vanilla extract to taste. i like it quite strong so i added 2 teaspoons.
- half a punnet of raspberries. [or to taste].
- half a tin of lychees. [or to taste].

Next -

- chop up your lychees and place a raspberry in each heart.
- crumble your pavlova shells.
- whip up your cream until you get stiff peaks.
- add the vanilla, lychees and pavlova pieces to the whipped cream and mix to combine.
- spoon your mixture into your chosen mould, pack it in firmly or you'll have air pockets in your ice-cream.
 It tasted amazing even before it was frozen. Once i started taste testing, well you can see what happened.

Then just pop your mould into the freezer and let the magic happen. Seriously, thats it, no churn, no fuss but ohhhh so good. If you can leave them overnight you have incredible will power.

Here is the finished picture of yumminess.

As you can see, i should've packed the mixture much firmer into the mould to have a perfect shaped heart.
[side note, pavlova in Australia does kind of freeze. It goes chewy, stays alittle crunchy and is delightful]

Adapted from Nigellas, 'Meringue gelato cake with chocolate sauce.' From Nigellissima page 166.

Feeling inspired, i decided to try another Nigella ice-cream recipie. Again, i glittered it up alittle.

So here is my 3 [count em 3] ingredient ice-cream.

- 1 x 300 ml tub of thickened cream.
- 1 x shot of real coffee.
- half a 395 gram tin of sweetened condensed milk.

- pop all 3 ingredients into a bowl and whisk until stiff peaks form.
- add mixture into the mould of your choice and pop into the freezer. Freeze overnight if possible.

And here it is -

 I was still feeling the lurve , so again i used my heart mould. You won't believe how wonderful this ice-cream is. The texture is incredible, so creamy and tre delish and quite frankly i couldn't shovel it in my gobb quick enough .
Adapted from Nigellas, 'One step no churn coffee ice-cream.'  From Nigellissima page 170.

These recipies are just so outrageously easy to prepare that even if you don't fancy yourself as a cook, you'll be wowwing your friends and family in no time. Have a play with flavour combinations - go on be daring, you just might surprise yourself.

Ahhh, Summer all i can say is 'Thankyou' for the gift that is icr-cream.
Now my glittery lovelies, off you go, go on get busy.

Until we next meet in cyberspace.
Kisses of Glitter

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