I must say, I’m a little nervous. One click of the button and my thoughts and tastes are published world-wide. Maybe that’s why it has taken me this long to start a blog and get it up and running…’will my writing be witty?’, ‘will my recipes blow up someone’s kitchen?’. The answers to these and many more questions are yet to be answered…oh what fun the future holds!
Now, only the most epic recipe can take place in the first epic post of my epic blog…but who’s to say which recipe is more epic than another? Some days, my faithful brownie turns me on in more ways I could imagine. And on others, its juicy figs stuffed with gorgonzola, drizzled with honey, that takes me to that special place. It’s all relative, so I’ll start with what’s been making me smile today.
Lo and behold, one of my best-yet ice cream endeavours – raspberry, white chocolate and coconut – HELLO LOVER. creamy as all hell, and the first white choc/coconut IC recipe I’ve come across that doesn’t use condensed milk! am I the only one that feels funny about using condensed milk due to its high level of processing? especially if you can get around it. I only made this ice-cream a few hours ago, and with an impatient taste-testing husband, and an even more impatient/over-excited blogger wanting to post a photo, I couldn’t wait until it set perfectly to show you – the slightly melted, oozing deliciousness is all there, believe you me.
texture like silk, tastes like creamy-chocolatey-goodness
Raspberry and Coconut White Chocolate Ice Cream (adapted from wickedicecreamrecipes.com)
Ingredients:
- 500ml whipping cream
- 80g white chocolate (use good quality chocolate for best results – something sexy like greens & co white chocolate with Madagascan vanilla)
- 3 egg yolks
- 3/4 cups raw caster sugar (or normal white caster sugar)
- 1/2 cup fresh/frozen raspberries chopped roughly
- 1/2 cup moist coconut flakes
Directions
Step 1
Whisk 400ml of the cream with the egg yolks in a bowl until they are well combined.
Step 2
Add the white chocolate, the rest of the cream and the sugar to a saucepan and stir it on low heat until everything has melted and its well combined (keep stirring stirring stirring to prevent white chocolate from seizing)
Step 3
Put the cream and egg yolk mixture into the saucepan with the white chocolate mixture and put the heat on low. Stir until the mixture is thick enough to coat the back of a wooden spoon.
Step 4
Pour the mix into your ice cream-machine, along with the raspberries and coconut, and churn according to manufacturer’s instructions.
Step 5
If you don’t have an ice cream maker, then you should seriously think about getting one. But for the time being, chuck the mixture into a baking tray and pop into the oven, stirring the mix hourly to prevent ice crystals forming.
Step 6
Enjoy by delectably licking the spoon.
canary in the kitchen 