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Ice cream anyday!

 
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Posted by on December 28, 2012 in Ice-cream Related Products

 

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Flaming frozen yoghurt

Sunshine Scrapbook

I’m a big fan of Woolworths food. They concoct such a delicious variety of treats – and not all of them are destined to add blubber 🙂 Possibly my favourite Woolies invention is their Slimmer’s Choice Vanilla Frozen Yoghurt. So it was only natural that this would be the ideal way to wrap up our 7-course dinner. Ninja preferred his plain, but I topped my vanilla scoops with a fiery homemade hotsauce. Yum!

Vanilla frozen yoghurt and homemade hotsauce

200 ml strawberry juice

3 T white sugar

Cornflour

Tabasco sauce

Making hotsauce

1. Gently heat the strawberry juice and sugar in a pot.

2. Mix a little cornflour (approx. 1 t) with 3 t water. Add to juice in pot.

3. Stir well so the mix doesn’t stick to the pot. Add Tabasco sauce to taste. Allow to thicken.

4. Pour warm sauce over cold yoghurt and enjoy.

Om nom nom nom!

Notes

1. Instead of water, I used 3 t beetroot juice, because…

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Posted by on December 23, 2012 in Ice-cream recipes

 

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Japanese Ice Cream

 
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Posted by on December 13, 2012 in Ice-cream Related Products

 

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Black Forest Ice Cream Cake

Recipe Adaptors

If you can melt ice cream, you can make this cake.

IceCreamCake_1

IceCreamCake_2

Ice cream cake is especially good for those of you that are in a hot part of the world for the festive season as it is a deliciously cooling way to finish off your Christmas feast. And the best part of it is that you can make it in advance and keep it in the freezer.

It would also work well as an alternative dessert for children or picky teenagers.

I used my supermarket’s own brand ice cream to keep the cost down but you can use your favourite.

The recipe is adapted from one that I found in the December 2009 issue of Super Food Ideas magazine.

Ingredients – serves at least 12:

  • 400g/14oz jar pitted cherries in juice (not syrup)
  • 250g/9 oz cream cheese (I used Philadelphia), softened
  • 2 litres/quarts vanilla ice cream, softened
  • 27 plain chocolate cookies (such as…

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Gingerbread Ice Cream (#40)

52 Scoops

Let me loose in a specialty food store and I’m like a kid in an ice cream parlour — giddy and over-excited.  Last week, my co-worker Leah and I squeezed in a lunch time trip to Galloway’s Specialty Foods.  If you’re a food nerd and haven’t been to Galloway’s, you must.  Every ingredient you could possibly need for cooking and baking can be found here.  French super-blue lavender flowers?  Yes.  Gluten free chestnut flour?  Yes.  Xanthan gum?  They’ve got that too.  If we weren’t pinched for time, I could have spent hours combing through all the aisles, looking at all the products, and learning ohhhh, so *this* is where I can buy beet powder!

I wasn’t looking for anything particularly obscure during this shopping trip though — just unsulphured blackstrap molasses, the key ingredient in Week #40’s Gingerbread Ice Cream.

Molasses are typically made from sugar cane and come…

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