Raspberry Icecream - No Churn

After the success of my first no churn ice cream (passionfruit and mango), I thought I'd have another go with a different fruit. I had been to a 'pick your own' farm last week and got a huge stash of strawberries and raspberries to make jam, and I had some left over raspberries.

So here is my raspberry no churn ice cream! It's very rich, so a scoop or two at a times is plenty.

Raspberry Ice Cream
Ingredients:
1 x 397g tin condensed milk
500ml (2 cups) double cream
300g raspberries (fresh or frozen)

Method:

1. Warm the raspberries up in a small saucepan to soften and release the juices. Then mix in a blender/food processor to make a puree.
2. Place the condensed milk and raspberry puree in a bowl and mix until well combined.
3. Whip the cream until soft peaks form. Gently fold it into the raspberry mixture until there are no streaks remaining.
4. Pour into a loaf pan and cover in cling film. Refrigerate for 4 hours.
5. To serve, let it stand in room temperate for a few minutes so it is soft enough to scoop.

It's as simple as that!


NOTE: You can use most fruits to make this ice cream. The last one I used 1 ripe mango (puree'd) and the flesh of 2 ripe passionfruit. It was amazing, will definitely make that one again!

Homemade Baileys Irish Cream

It's that time of the year again....end of the school year, 'Teacher Present Time'! My son is leaving his school at the end of this week, and moving up to Juniors. Over the last 4 years I have added something homemade into each gift time, at Christmas and end of year. They have ranged from macarons, biscuit tin selection, hot fudge sauce (that was a winner!), marshmallows, passionfruit curd and a few other bits and pieces.

This year I did booze. Who doesn't love a boozy gift? I've been wanting to make this Baileys Irish Cream for a while now. I got the idea from Lucy over at Bake. Play. Smile, a fabulous Aussie food blogger. You can link straight to her recipe, or I will add it below.

Beware: this has a bit of a kick to it. To make it less potent, reduce the amount of whisky.

Homemade Baileys Irish Cream

Taken from Bake.Play.Smile

Ingredients:

375ml (1 2/3 c) Irish or Scotch Whisky

397g tin of condensed milk

250 ml (1 cup) double cream

1 tsp vanilla extract

1 tsp instant coffee powder/granules

3 Tbsp chocolate sauce

Method:

1. Combine all the ingredients into the jug of a multispeed blender. Turn to medium to high speed for 20 seconds until all ingredients have combined.

If the cream starts to curdle slightly, reduce the speed and gradually build up again. Alternatively, if it has curdled, strain the liquid through a sieve, allow the strained mixture to settle and remove the froth from the top.

2. Pour into sterilised bottles, seal and store in the fridge.

3. This can stay in the fridge unopened (as if!) for two months.

Note: 

• I bought some chocolate sauce from Marks & Spencer but you could any ice cream sauce. 
• This makes about 1 litre of Baileys.
• I originally made this with double cream but when tasting it over the weekend, my sister-in-law and I decided it was a bit too thick, so I thought about changing to single cream. However after talking with another friend who DID use single cream, she said it was too thin. So my final conclusion is....keep it double, shake it before pouring and drink over ice, which as it melts will thin it slightly.

Enjoy over crushed ice or poured over vanilla icecream.

Ginger Snap and Caramel Tartlets - NO BAKING NEEDED

Welcome to 2015 and my first post for the new year. Today I'll post how to make some of the little bite sized tartlets I took to my friend's NYE party last night.

These are so simple to make and take literally about 6 minutes. They are perfect for a last minute dish to take and really yummy as a party dessert. I was reminded of this recipe from my friend Chrissie in Australia, she whipped them up after lunch one day while we were visiting and it took me back to many years ago when I used to make them, well before I had my baking 'bug'.


Gingersnap and Caramel Tartlets

Ingredients:
1 x packet of gingersnap biscuits (ginger nut in Australia)
1 x tin of Condensed Milk Caramel
whipped double cream
chocolate shavings

Method:
1. Preheat the oven to about 150 deg C. Place the biscuits into a fairy cake tin - one per hole. (Muffin tins are too big for this, making the smaller cupcake/fairy cake tins ideal).
2. Put the tray into the oven for 4 mins. Be careful, These will burn very quickly if left - set a timer and stay close!
3. Remove from oven and quickly use the back of a dessert spoon to make an indent in the middle, pushing down and rounding if off to make it into a bowl shape. Put them all onto a cooling rack to cool and harden.
4. Once cooled, put a teaspoon of caramel mix into each tartlet, top with whipped cream and chocolate shavings. I piped the cream as it looks a big nicer, but otherwise spoon it on. I also made the chocolate shavings using a vegetable peeler on the side of the block. Very easy.

Enjoy!
So simple.