ice cream

I Once Was A Sinner………

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Sex, Drugs And Rock & Roll –
– Like most folks, I was not an angel growing up and growing old 😦 🙂
However, nowadays I am a lot older, a bit wiser and much less healthy, so the only sin I still engage in (ruefully) are the few sweet things which are left to me, such as cake, ice cream, whipped cream and chocolate.
Like everything else, I share them with Bella (tiny amounts of chocolate only, which she does not enjoy as much as ice cream and whipped cream anyway)
Here is an example of an afternoon sin-filled session which we both enjoyed 🙂
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Life is Good !   Enjoy It While You Can !
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Let’s Face It – Once In A While, This Is All We Want And Need :-)



Every  chef  knows this feeling, even if it only hit’s once a year – you get home after a crappy day at work and you don’t want to hear or see about cooking for the rest of the day but still want something fine for dinner. Exactly what happened to me today. So, here is what went down at my house today:

Bubbly aperitif by the lake at sunset, then a dinner of strawberry ice cream (store-bought), fresh pineapple and ice-cold milk in front of the TV. Success !  Already feeling a whole lot better.
( I wonder if that’s the ice cream or the bubbly?) 🙂

Bon Appetit !   Don’t let it get to you !


Thank you Dana and Lara for the nice wine and champagne.

Sunset Apéritif  & TV Dinner

Sunset Apéritif & TV Dinner

Sunset Apéritif  & TV Dinner

Sunset Apéritif & TV Dinner

Sunset Apéritif  & TV Dinner

Sunset Apéritif & TV Dinner

Sunset Apéritif  & TV Dinner

Sunset Apéritif & TV Dinner






Rum Laced Iced Berry Soup

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What  a gorgeous sunday afternoon by the lake. Perfect temperature outside, a good book to read (WHISKEY BEACH, by Nora Roberts), great rock in the background (Big 105.9) and this wonderful concoction of berries, yoghurt and rum, topped with a bit of whipped cream.
Ahhhhhhh 🙂

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Life is Good !   Cheers !

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Rum Laced Iced Berry Soup

Rum Laced Iced Berry Soup

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” Just A Pretty Picture ” Vanilla Ice Cream & Fresh Berries

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It does not always have to be ‘Food Porn ” to get me visually excited about  a dish.
Last night I had a simple dessert of vanilla ice cream I made a few day’s ago,
together with some fresh berries and – voila, great dessert, even greater pictures.
Sometimes, the simple things in live……….  🙂

Life is Good !
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Vanilla Ice Cream & Fresh Berries 1

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Vanilla Ice Cream & Fresh Berries 2

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” Nutella & Banana Ice Cream “

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Here is the world’s easiest and arguably best ice cream  :
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Ingredients :

Nutella,                   2 cups
Yoghurt,                  1 cup
Milk,                        2 cups
Sugar,                      1/4  cup
Vanilla extract,     1/4 tspn
Lime juice,              1 tspn
Banana,                   1 ea, finely diced

Method :

Whisk all ingredients except banana until smooth.
Transfer to ice cream maker, add banana.
Churn until starting to get firm.
Transfer to airtight container, cover, freeze overnight.

I know this might seem simplistic and unsophisticated to some foodies
and professional chef”s, but believe me, this stuff is so rich and tasty,
it put’s many a sophisticated ice cream to shame     🙂

Bon Appetit !   Life is Good !
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” Rose Petal Ice Cream “

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 by  on July 5 2012 in DessertsFeaturedRecipe

While not a prevalent flavor in the United States, rose is fairly common elsewhere. Across the Middle East, particularly Iran, it is used to flavor all manner of sweets. Ice cream is the only use of rose in food that I have found palatable. Rose candy tastes like grandma’s perfume to me, and rose scones just taste wrong. But the ice cream gives a nice rounded sweetness that is just right for such a delicate flavor. The rose petals themselves are not really potent enough to stand up to the amount of sugar and cream that ice cream requires, so it’s fleshed out with rose water.

Rose water can be found at most Middle Eastern grocery stores and at specialty stores. The potency of the rose water will vary from brand to brand, so you may want to start of by whisking in one teaspoon at a time until you are satisfied with the flavor. I used Nielson-Massey, which is pretty strong.

Rose petals should be unsprayed, or organic. The best would be from a friend or neighbor, as they would be the freshest. Otherwise try natural foods stores or a florist/nursery specializing in organic flowers.

Rose Petal Ice Cream

Using the method found in Jeni’s Splendid Ice Creams 

Makes about 1 quart

Ingredients

  • 1 cup packed  petals from organic or unsprayed roses (30g)
  • 2 cups milk (475ml)
  • 2/3 cup sugar (150g/5.5oz)
  • 4 tsp corn or tapioca starch
  • 1 tsp beet powder (optional—this will give it a nice light pink color)
  • 3 tbs cream cheese, room temperature (1.5 oz/45g)
  • pinch of salt
  • 2 tbs corn or tapioca syrup (30ml)
  • 1 1/4 cup heavy cream (300 ml)
  • 2-4 tsp rose water (10-20ml)

Method

  1. First, get your bowls ready. In a small bowl, whisk the corn or tapioca starch (and the beet powder if using) with 2 tablespoons of the milk until a smooth slurry is formed. In a medium bowl, whisk the cream cheese and salt until smooth. Fill a large bowl with ice and a small amount of cold water. Place a mesh sieve over an empty medium bowl.
  2. Coarsely chop the rose petals. In large saucepan, toss in the petals, the remaining milk, the cream, sugar, and corn or tapioca syrup. On medium-high heat, bring the mixture to a rolling boil. Set a timer for 4 minutes (timing is very important). After the four minutes, remove from the heat and gradually whisk in the slurry. Bring the mixture back to a boil and cook, stirring frequently, until slightly thickened, about 2 minutes. Remove from the heat. Pour the mixture through the sieve and press against the rose petals to extract as much milk as possible. Discard the petals.
  3. Ladle a bit of the hot milk into the cream cheese and whisk until smooth. Gradually whisk in the rest of the hot milk. Whisk in the rose water one teaspoon at a time, adjusting to taste.
  4. Pour the mixture into a 1-gallon freezer Ziplock bag and seal. Plunge this into the ice water bowl and knead gently until the mixture is well chilled. Churn according to your ice cream maker’s instructions. Spread into a shallow container, cover with plastic wrap, and seal with an air-tight lid. Freeze until firm, about 3 hours. This will keep in the freezer for up to two weeks.

” Homemade Vanilla Ice Cream & Raspberry Puree “

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Yesterday afternoon felt like ice cream,

did not want to drive to the store,

– made my own 🙂

Life is good !
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” Strawberry & Banana Ice Cream Sandwich “

Today when I went into the station to pay for my gas I grabbed an ice cream sandwich because the picture on the outside looked so delicious. I had not have one since years and I remember the great ones back home in Germany, creamy on the inside and  CRISPY waffles on the outside. Much to my dismay, what I got today was a soft, sticky tasteless sandwich,  just horrendous.
So I went home and made my own ice cream sandwich. Easy and very delicious.
The secret is to freeze the cookies for a couple of hours before adding the ice cream Today I made Strawberry & Banana, then after you add the ice cream between the cookies, freeze them again to make sure the cookies don’t become soggy.
Bon Appetit !