Tuesday, September 20, 2011

I have no idea what I am doing - So I'll eat ice cream

As my previous blog post said I am at a cross roads. I should be doing something positive but I am not, I am spending my days reading and procrastinating waiting for some sort of divine guidance as to the direction I should take. There is a saying along the lines of if you keep looking over your shoulder at where you have been you can't move forward.
Wise words.
So I shall start looking forward. No more looking back even if I do end up going back. I don't really want to go back but then I am not sure if staying where I am is a good thing either.
Darn it... I really have no idea what I am doing so I am going to go and have some ice cream. Really yummy Cafe Grande - coffee with scorched almonds and grande marnier syrup. I haven't given a recipe for a long time so here's a really good icecream recipe Not for cafe grande but nearly as good no added sugar unless you chuck some in the apples if you do those instead of mulberries. If you want cafe grande icecream it is in the freezer at the supermarket.

Ice Cream

2 eggs
500 ml milk
375ml double/heavy cream
1 teaspoon vanilla paste (or according to taste)
¼ cup real maple syrup put half into the custard and then taste and add more to your taste
2 cups mulberries or berries of choice or (1 ½ cups of cooked diced apples and ½ cup chopped toasted pecans or walnuts and 1 teaspoon of cinnamon)

Pour the milk into a saucepan place on heat and bring the pan slowly up to boiling point

In a bowl, beat together the eggs and maple syrup until thick. Pour ¼ cup of the hot milk into the mixture of egg and syrup whilst stirring. Then slowly pour in the rest of the milk stirring all the time.

Pour the mixture back into the pan and heat gently over low, stirring until the custard thickens. DO NOT LET IT BOIL. Use a double boiler if you are not confident. Remove from the heat and stir in the vanilla extract. Leave to cool.

Whip the cream until it forms soft peaks (This is important). Fold the custard into the cream.
Put the mixture into a bowl in the freezer and let it half freeze. Beat it with electric mixer or put it into an ice cream maker. Refreeze.
Fold 2 cups of fresh or frozen mulberries (or the apple/pecan/cinnamon) through the ice cream before it goes hard. Place in small molds or a loaf tin lined with plastic wrap. Freeze until solid and then turn out and slice if a log.
Because this is low sugar this is a hard ice cream take it out of the freezer 10 minutes before eating to let it soften.

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