Blazing away at 100 F, we are expecting thunderstorms in NC. And the wisdom tooth decides to show yours truly who the boss was. Flared up and enduring nagging pain was not how I thought I would be spending a Friday ! Nope definitely not fun and unplanned for.
And while A1 has a packed schedule , A3 learns to work on his team skills and to compete in the swim team. A winner by attitude more than by numbers is what I would like for him to pick up this summer.
A2 weasels her way out of gym practice and her doe eyes plead for a summer treat as she fans herself to get some respite against the warm weather. And while we toss about if it would be a berry cheesecake ice-cream, or mango ice cream or cookies and cream one, she pounces on a Speculos butter in a jar and wants to know if we could make one with it.
Creamy with crunchy bits, sweet and with a hint of cinnamon the Speculos cookie butter ( or Biscoff one) is for those indulgent days at home – weekends, celebrations or pick me up. Pair it with fresh whipped cream and some condensed milk and you have wonderful creamy, soft serve ice cream ready to drool for! Add in some crunchy Heath toffee bits and its a perfect combination . Just 5 ingredients and you are on your way to create a fantastic and bowl licking summer treat. It’s quite irresistible as licked fingers hold a testament to this at home. Go on, enjoy !
Important Tip : Please make sure your whipping cream, the mixing bowl and whisk is quite chilled to begin with. I recommend leaving it in the refrigerator overnight .
Prep time : 15 min
Freezer time : 6 hrs. – overnight
Serves : 8-12
Heavy whipping cream : 2 cups
Speculos / Biscoff cookie butter : 1 cup
Sweetened condensed milk : 7 oz. or 1/2 tin
Pure vanilla extract : 1 Tbsp.
Heath crunchy toffee bits : 1/2 cup
In your well chilled mixing bowl, add in the 2 cups of heavy cream ( chilled) and start by whisking on slow ( so you do not splatter your walls) and increase to high speed whisking to yield soft peaks.
Add in the condensed milk , vanilla extract and whisk it very well and then add in the cookie butter and whisk it well again so the final result has a soft peak consistency.
Add in the toffee bits, gently stir it in and pour it into freezer safe bowl. Make sure the container can be covered air tight and let it freeze for atleast 6 hrs to overnight.
Serve in dark chocolate dipped waffle bowls, cones , with or without sprinkles or eat it straight out of the container on a grueling day !
An impending trip to the farmer’s market usually has me emptying the fridge and scurrying around creating more space in the veggie and fruit racks. And rarely am I disappointed . This visit too I was treated to gleaming rows of veggies and fruits. Peaches and more peaches. Naturally I had to pick a basket. And then of course apricots. Bright yellow and of course beckoning to be taken home.
The peaches were so luscious and sweet . Just the right balance of tart in them. The gorgeous apricots though cut a zinger right through me. So tart that you can cut your teeth with it! They sure looked and felt ripe. So my options were limited to making a tart chutney with it or make an ice cream. The chutney was of course out of question as my fridge was loaded with greens and I would making a few chutneys out of it, so therefore Ice cream it was !
Sizzling hot summer? Tons of fresh fruit ? Peaches? Apricots? Would you like some creamy dreamy no fuss and egg free Peach Apricot Ice Cream? Made in a jiffy and with just a hint of cardamom? Exotic, Mon Cher.. and not overtly sweet and such an indulgence on a hot day!
Chilling time of fruits and mixing bowl : 4-6 hrs
Actual prep time : 20 minutes Freezing time : 4-6 hours.
Serves : 10-12 people
Heavy whipping cream : 1 pint / 16 oz
Sweetened Non fat Condensed milk : 14 oz can
Ripe peaches : 6-8, washed and sliced
Apricots : 10-12 , Washed and sliced
Cardamom powder : a generous pinch
Note : Pre Prep :
Before whipping the cream ensure the contents as well as the mixing bowl is well chilled . This will get you to whipped creamy stage faster and also hold it.
If using the KA stand mixer, ensure the wire whisk and the bowl is chilled well for a couple of hours.
In the bowl of your stand mixer if using ( or a regular hand mixer can be used ) attach the wire whisk and proceed to whip the heavy cream to nearly stiff creamy peaks. Start on slow speed and bring it to higher speed for about 4-7 minutes. By now you should have very creamy and stiff peaks formed. Take care not to harden it and create the sweet cream whipped butter from it . You do not want it.
Meanwhile slice the peaches and apricots and blend it smooth to a thick smoothie/ pulp like extract without adding any water.
Add in the condensed milk and apricot – peach pulp .
Change to flat beater and mix it again for about 3 minutes until they are mixed well. You will see a thick creamy mass.
Add in cardamom powder and mix it again.
Scrape the sides of the bowls and pour into a freezer safe bowl. Close tightly to prevent any crystallization.
Should set in about 4-6 hrs.
Thick , luscious creamy peach – apricot ice cream is ready to be indulged in !
You can use whipped cream in place of the heavy whipping cream if you are pressed for time.
Saffron is an optional exotic spice which will also lend a unique flavor
Verdict : Very creamy , smooth and light ice cream, with flecks of the fruit and cardamom.
Mild migraines and IPL not withstanding, today was a day filled with general anarchy in the routine. It’s almost like a day where you want to do something, but the little devil voice in your head nags and prods you to look somewhere else. So while the little Tom and Jerry war was happening, yours truly decided to take advantage of the blink and miss spring and summer weather and honed in on a recipe from a really fun food group .. Thanks AJ and SR from Epicurean Delights . This recipe was adapted and modified from there. Here’s to happy indulging …
Quick recipe Rundown:
In a large sauce pan empty the 2 containers of evaporated milk and add in the 2 tsp of thandai mix well.
Stir well on low – medium heat so the flavors of the thandai mix are steeped in well. You do not have to bring it rolling boil, but definitely allow the flavors to steep in.
Keep it aside for say about 20 min or so to let the concoction to cool down.
Filter the cooled down milk into a large mixing bowl. The idea is to remove the large granular thandai mix masala from the milk mixture.
To this add in the can of condensed milk and two tubs of cool whip or any whipped cream of your choice.
Whip it up very well on medium highhand held machine.
Fold in the crushed saffron stands and crushed cardamom pods and pour into popsicle moulds or any freezer safe moulds of your choice.