I nearly deleted this post a few times but thought what does it matter? You guys don't judge and there is a certain cathartic feeling of being able to share while holding some anonymity. So here goes….
This year is flying by. It seems that like everyone else, the older I get the faster the time goes past. I also realise more often how important it is to surround yourself with good people and do things that bring you happiness. Too much of the last 12 months have seen me stressed and upset. This time last year were joyous with news of me being pregnant. Though a few short weeks later I had a miscarriage and things changed. I rode the tumultuous ups and downs in my job, took a wonderful break to the USA and came back to more craziness at work than one person should ever handle. Jumping out of that frying pan it feels I landed directly into the fire with my new role. Now the process of figuring out whether to get out or ride it out begins again. Phew. Bring on the end of the year and…
It seems that I am not the only one who has been craving the taste of creamy homemade ice-cream. Thanks to all those who have let me know that you loved the look of my recent cooking efforts. I thought I would share the recipe with you all so that you can enjoy too.
Homemade No Churn Ice Cream1 x 395g Tin Condensed Milk600ml of Thickened CreamFlavourings and toppings of your choicePour cream and condensed milk into bowl of mix master and whip on medium until soft peaks form. Using a spatula fold in flavourings. Transfer to an airtight continuer and freeze overnight. Makes 1.2L. Flavour Option 1 - Rum N Raisin⅓ cup of rum or bourbon½ Cup of raisins or sultanas1 Tbs of instant coffee powder dissolved in 2 Tbs of billing waterLeave raisins soaking in rum overnight or for at least 4 hours. You ant the raisins too be plump and have soaked up the liquid from the rum. Once cream and condescend milk have been whipped, stir in raisins and coffee. Transfer to airtight container and freeze.