Pumpkin Cheesecake Swirl Ice Cream

After those delicious little winning pumpkin cupcakes, I decided to turn them into ice cream. {Currently obsessed with ice cream, remember??}

I found an amazing-looking recipe for red velvet ice cream {which I plan on making next} that I adapted for this pumpkin cheesecake swirl ice cream.

The result – a creamy and rich pumpkin cheesecake ice cream with a cake swirl running through it – AB FAB!

Pumpkin swirl ice cream

 

You will need:

1/4 cup sugar

1 cup cream

1 1/2 cup full cream milk

2 eggs

1 tsp vanilla

3 pumpkin cheesecake cupcakes {with frosting – see my recipe for these cupcakes}

1 tsp yellow food colouring gel

Beat the sugar and eggs together until they are light and frothy, for about 5 minutes. Add the milk and cream and mix.

Add the vanilla, the colouring and 2 of the cupcakes. Mix well and freeze.

I froze it for 4 and a half hours, removing it every hour to whisk. After repeating this 4 times, add the last cupcake, stir and transfer to a suitable container for freezing until you’re ready to enjoy! x

Nectarine {custard} Ice Cream

Another successful ice cream – this time a custard-based nectarine one.  The flavour-possibilities are just endless and I have so many ideas for yummy new flavours! Perhaps I need to get that ice cream maker soon…

I decided to make a nectarine ice cream, well, because I had lots of nectarines and didn’t want them to go bad – but also, it’s such a great and refreshing summer taste!

For the custard base, you will need:

4 large egg yolks

3/4 cup sugar

2 cups full cream milk

Whisk together the egg yolks and the sugar. In a small saucepan, heat the milk, but don’t let it boil – you should be able to stick your finger in it without burning. Next, slowly add the warm milk to the egg mixture while whisking. When all the milk has been added to the eggs, transfer the mixture back to the saucepan and whisk over medium heat. Don’t let it boil; just continue to whisk until it has thickened and can coat the back of a spoon.

For the nectarine part, you will need:

6 ripe nectarines, stones removed

1 cup of cream

1 tsp vanilla essence

Blitz the nectarines into a pulp with a food processor or blender. Add the vanilla essence and the cream and blend until you have a smooth and creamy mixture.

Strain the cooled custard through a sieve and add to the creamy nectarine slush. Refrigerate for an hour or so and then transfer to freezer {in a large plastic container with a lid}. I did the whole 40min, whisk, 40min, whisk thing again. Basically, you keep the ice cream mixture in the freezer for 40minutes, take it out and whisk. Freeze again for 40minutes, take it out and whisk. Freeze once more for 40minutes, whisk and then it can stay in the freezer.

Yummylicious – enjoy! X

Nectarine ice cream Nectarine ice cream

A scoop of yumminess

I’ve been wanting to try and make my own ice cream, but I don’t have an ice cream maker and just assumed that it would be too complicated to try and tackle without one…

But then I thought – just do it! And so I did…

I had heaps of very ripe bananas after a visit to a local farm shop last weekend and so I decided to make banana ice cream. I found a very nice local KZN recipe in my East Coast Tables cookbook.

I must say, it turned out great and it was really very easy to make. Not too sweet and not at all lumpy or icy – just perfect. I am definitely going to make heaps more ice cream!

You will need:

4 medium, ripe bananas

3/4 cup milk (I always use full cream)

1/2 a cup of castor sugar

1/2 a tsp cinnamon (I might have used just a tad more…)

2 cups cream

1 tsp vanilla extract

Blitz the banana with a hand blender and set aside. Whisk together everything else, except the cream and stir in the bananas. Refrigerate for an hour.

Whip the cream until quite stiff and fold into the banana mixture. Pour into a wide, flat plastic container with a lid and freeze for 40 minutes. After 40 minutes, whisk with an electric mixer and return to freezer. Do this 3 times.

I left mine in the freezer overnight after the whole freeze, whisk, freeze procedure to freeze completely. I took it out about 20 minutes before serving, just so that it it would be nice and soft (but still frozen!) to dish up.

Seriously yummy and very creamy!

Enjoy! X

Banana Ice Cream

Caveman Bake & Corn Salad

So you might be wondering, ‘what the heck is a caveman bake?!’…

It’s my version of a bobotie-inspired, meaty type of tart slash bake – and here it is:

You will need:

500g venison mince (you can use beef too)

footlong piece of cabanossi

3 eggs

half a cup of milk

salt & pepper to taste

1 punnet of pattipans (cut into quarters)

6/7 mushrooms (cut into quarters)

6 cherry tomatoes or 2 whole regular tomatoes

peppadew spice

1/2 a tsp of cumin

1/2 a tsp of cayenne pepper

1/2 a tsp of paprika

Woolworths fried onion sprinkles

olive oil

Start by heating olive oil in a skillet and cooking the pattipans, sprinkle with peppadew spice. Cook until al dente, you don’t want soggy pattipans – so gross!  Set cooked pattipans aside and use the same skillet to cook the mushrooms.  Same story, sprinkle with peppadew spice and add tomatoes and another glug of olive oil.  Set aside cooked mushrooms & tomatoes. In same skillet, cook the mince.  Add peppadew spice, cumin, cayenne pepper, cabanossi and paprika. Cook the mince until just done, you don’t want dry mince!  Next, layer all your ingredients in a baking dish:  mince and cabanossi at the bottom, then sprinkle with the fried onion sprinkles, next layer is the mushrooms & tomatoes and finally the pattipans. Pour egg and milk mixture (season with salt) over entire dish and place 3 bay leaves on top.  Bake at 180C for 30 minutes until set.

Caveman Bake

To make the corn salad, grill whole corn until cooked and golden.  Cut corn off the cob and toss with cherry tomatoes, sweet basil and mixed salad leaves. Serve with olive oil and a splash of balsamic vinegar.

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Oh yum – I LOVE eating! What would life be without food?! To finish off our delicious meal, we had some ‘homemade’ peanut butter ice cream.  Now I say homemade, because, yes I made it at home, but not from scratch… {yes yes… I NEED an ice cream maker!}

Anyways, so I just mixed plain vanilla ice cream with smooth peanut butter and golden syrup. Yummy yum yum!

Watch this space – soon I will be dazzling with my own homemade (proper homemade!) ice creams..!

Enjoy! X