I love chocolate. I love amaretto liqueur. And I love amaretti (macaroon biscuits). This month, I combined all three to make a very simple, very quick and very delicious ice cream. Incidentally, whilst amaretti biscuits are traditionally made from almonds, amaretto liqueur, which has a similar almond flavour, is commonly made from apricot pits, with ... Read more »
For this month’s BSFIC I set quite a challenge, asking you to create savoury ice creams. I gave you the choice of creating wholly savoury recipes or offering a sweet ice cream based on a savoury ingredient. I posted first, sharing my recipe for Roquefort & Condensed Milk Ice Cream, using the no churn cream ... Read more »
Having challenged myself to make a savoury ice cream, I decided on blue cheese as my flavour, melting strong blue cheese into the no-churn condensed milk and double cream ice cream base that I discovered a few months ago. It was a bit of a nightmare! I slowly melted 100 gram of Roquefort into ... Read more »
When I set September’s BSFIC theme as Spices I thought people would find it easy to think of ideas. Not only is vanilla the queen of ice cream spices, there’s also anise, cardamom, chilli, cinnamon, ginger, mustard, paprika, pepper and saffron, to name just a few! People said they found it hard to decide what ... Read more »
My friend Monica and I riffed off each other when it came to deciding on this ice cream. We were gathered at her home, Orchard Cottage, for a weekend of relaxing, cooking and eating together; four friends who met this summer enjoying a reunion. I’d taken along a large kilner jar of my candied whole ... Read more »
This no-churn ice cream recipe makes a fantastically dense, rich and creamy chocolate ice cream. I used very dark chocolate indeed to achieve a deliciously bitter result, but you could use a 70% chocolate to dial it back a little, if you prefer. Although it’s not much, the quarter teaspoon of coffee granules definitely comes ... Read more »
Honeycomb ice cream is the very favourite flavour of a friend of ours, so this honeycomb ice cream slice, or semi-freddo, seemed a suitable house warming gift for his move into a house which already has all the kitchen gadgets, towels and cushions it could ever want. Honeycomb ice cream isn’t actually made with real ... Read more »
Where once I might have got most of my inspiration from cookery books, food magazines and even the telly, these days a lot comes from online content. Not just other food blogs (of which I read hundreds and hundreds) but also twitter and, lately, Pinterest. I was intrigued by the avocado and coconut sorbet my ... Read more »
This month’s Bloggers Scream For Ice Cream challenge theme is chocolate. Instead of making a straight chocolate ice cream, I decided on mint choc chip as it’s a flavour I love but have never made before. Of course, it couldn’t be just any mint choc chip, oh no! I envisaged a triple mint affair using ... Read more »
The Place of Onions, in old Lille. After last night’s rainstorm the intense sticky heat has broken and today is cool, breezy, fresh… I love it! A drop of… [more]
We went to Star Wars: Secrets of the Empire at The Void this morning, an amazing VR experience where we got to be Rebel Alliance members going undercover as… [more]