Would you laugh if I told you that I think of Caramel Crunch Ice Cream as a Pakistani dessert? Probably not if you are from Pakistan and a Karachiite like me. Our Karachi summers constituted a heady number of late night trips to Boat Basin for some of Rajoos Caramel Crunch Ice cream. We would pile into my grandfathers Charmant with the AC on high and jauntily make our way to what is essentially a food street. Most of us would order the same thing – a Caramel Crunch Ice cream with it’s milky stick to the roof of your mouth taste and bursts of shattery almond crunch. There is something so utterly irresistible about the velvety ice cream with it’s contrasting slightly bitter caramel almond bits. The adult in me has had to learn restraint, but the child with the fantastic metabolism polished off a generous serving.
Hello hello everyone! I feel like it’s been a while so some niceties are in order. Where have I been? Battling technical demons courtesy my love hate relationship with my iPhone which happens to be my camera. Rest assured that there are many yummies coming your way soon! Speaking of yummy you won’t actually find today’s recipe here, instead it will be hanging out over at Lubnas blog which is appropriately titled “Yummy Food| Fast to Cook, Good to Eat”. Now who doesn’t like the sound of that? Lubna was kind enough to ask me to join once again in her Ramadan recipe round up called “Joy From Fasting to Feasting” and I couldn’t say no 🙂 I’ve visited once before and look forward to doing so again in coming years!
(Am I hinting? only a little…)
This no churn trend really has me hooked guys – I even bought a can of condensed milk the other day “just in case”. First there was the sublime coffee toffee ice cream and now it meets a sunnier more refreshing counterpart, my riff on the classic kulfi, that milky dense delicious treat studded with pistachios and almonds that is one of my favorite desserts of all time. I happen to make some pretty good kulfi, but I really wanted to make an ice cream, one that was simultaneously light in flavors and luscious in texture and I knew this had to be. One bite and I wanted to pat myself on the back which in case you’re wondering is a lot more awkward to do than it sounds. Also, that exra swirl of honey? That is a thing of beauty and it amazes me how wonderfully it pairs with this divine kulfa ice cream *sigh*.
Want to make this happen? Go check out how!
Folks, I have a love/mistrust relationship with pinterest. I’d tell you why, but I’d like for you to continue to trust my ability to cook. When I saw no churn ice creams take over my pinterest feed I politely ignored them until one day I gave in to the ‘what if’. My healthy skepticism prevailed until I took one bite of this No Churn Coffee Toffee Ice Cream… then another, then another and by the time I had finished my bowl I knew this was going to be the beginning of a beautiful foodship.
Despite it’s lack of ‘churning’ the ice cream is still remarkably creamy from the whipping of the cream itself and the richness of the condensed milk. In texture it is not quite as voluptuous as a custard based churned ice cream, but it is delicious and addictive nonetheless. Also, it’s so quick. You can whip the cream up in about 5 minutes, fold in the remaining ingredients, call it a day and graciously accept everyone’s oohs and aahs when you proudly serve your homemade ice cream.
With my diehard love for coffee – I drink it black folks – it took some restraint to keep the coffee flavor at an everyone friendly level, but I was truly quite happy with it. If you want a more prominent coffee flavor in this no churn coffee toffee ice cream then feel free to increase the coffee by another 1/2 tbsp. I wouldn’t go far over that because the sugar in this recipe comes from the condensed milk – if you make your ice cream too bitter then ‘fixing’ it is a little tricky.
It’s been warm outside, that lovely sun on your skin warm. What better way to celebrate then with some of this luxuriously velvety pistachio ice cream? It has a subtle clean flavour that makes it easy to eat and a pretty tenderly green hue that makes it easy on the eyes.
The original recipe is from Table for Two and also incorporates dark chocolate. I omitted it from the recipe simply because I didn’t have any on hand, but I can totally see how they would add to both the flavor and the texture of the icecream. Pistachios make me happy so I kept mine a little nubby, but you can grind them to your desired texture.
If pistachio is not your thing then how about some Milk Chocolate Ice cream? Or there is my super intense Rich Chocolate Ice cream or even the Salted Caramel Ice cream that I transformed into a chocolate covered treat!
I am from a family of 7 – that’s 7 distinct personalities, 7 distinct opinions. Add to the mix that the ‘baby’ of the family is now 23 and well there isn’t a whole lot we all agree on. We do share two things in common – emotions that run high and deep and an unwavering love for ice cream. There is no time place or season that it is not appropriate to stuff your face with ice cream. Because I don’t want my readers to worry about my mental health I tend to avoid posting ice cream recipes in the middle of Canadian winters, but now it is spring it is time to share with you the wonders churned out by my cuisinart.
This ice cream recipe is a popular one I have made over and over again and here is what I have learnt – the quality of the chocolate and the flavour of the cocoa make all the difference. Yes, yes, I am Captain Obvious. But really, this isn’t the time to use your store brand chocolate chips, this is the time to bring out bars of darker chocolate you would actually like to eat. I had a 70% cacao bar handy instead of the recommended semisweet and I was reaching for my cocoa powder (grocery store stuff, nothing fancy) when I remembered something, a slightly acrid after taste I didn’t care for and I put down the cocoa powder and reached for some good ol’ Ovaltine.
The dark chocolate gives the ice cream depth and body while the Ovaltine with its malt-y smoothness gently rounds it out for an overall experience that is rich luscious perfection. You are welcome to make this with cocoa powder instead and know that it will still be lovely, but if you have some Ovaltine like I did then why not. Oh and if you do have Ovaltine throw away your previous chocolate frosting recipe and make this one.
People it is hot. Like really hot. I love it. Chalk it down to my desert birth (Jeddah) or my youth in a hot humid city (Karachi), but that lovely skin tingling under the suns rays feeling, that folks, is my happy place. On such a happy day I happened to venture to a local fruit/vegetable store and acquired these babies just because they looked so darn good.
Then I got home and remembered something – I don’t actually like raspberries. Raspberry flavored things yes, raw raspberries not so much. So then 20 minutes later I had this.
It was hot you know, and in my mind sorbets without the cream and eggs of French style ice creams are practically a health food and this one hit the spot. Slightly sweet, slightly tart, and just beautiful to look at it, it’s the perfect cold treat for those last days of summer.
This makes a generous 3 servings which is perfect for us, but if you were having company then I suggest doubling it. Extras aren’t a bad thing 😉
2 1/2 cups fresh raspberries
1/2 cup water
1/2 cup sugar (more for a sweeter sorbet)
1/2 tsp vanilla extract
squeeze of lemon juice
Puree the raspberries and water together. Set a strainer over a large bowl and strain the puree to remove seeds. Whisk in sugar, vanilla, and lemon juice. Taste. Churn in ice cream machine according to manufacturers directions (this small amount took me 10 minutes) or put in a freezer safe container and mix every few hours till it is at your desired level of firmness.
Hello everyone and welcome to the first of many Eid Eats! Eid Eats is a virtual Eid potluck party hosted by Asiya at Chocolate and Chilies and myself. Whether you are celebrating Eid this coming week or not you should keep an eye on this post for some delicious inspiration courtesy of some incredible bloggers.
To my Muslim friends I wish you an early Eid Mubarak – hope us bloggers provide you with some scrumptious ideas for your upcoming festivities!
Click on the Eid Eats button below to see what yummies have been prepared for this wonderful occasion and to submit your blog post as well. You can submit links (and check back for updates) till the 29th of July 🙂
Today I am bringing to you a dessert that is part recipe and part idea. In other words you can make it like I did or take the idea and run with it. Either way it should be tons of fun 🙂
Some time ago I had made this star shaped kulfi and since Eid and Chaand Raat (the night the new moon is spotted signifying the end of Ramadan and the beginning of Eid) reminds me of all things celestial I thought I would go with a fun spin on that idea. I present to you homemade salted caramel icecream in a star shaped chocolate shell with a smattering of edible gold stars scattered across the top.
It is beautiful, luscious, and decadent all at the same time making it utterly celebration worthy.
Now obviously you can use any ice cream that you like, but do remember that a chocolate coating adds an element of sweetness so a less sweet ice cream is ideal. If you have an ice cream machine then this recipe is a must try.
Guess what goes in frozen yogurt?
Yogurt, sugar, vanilla extract. That’s it. I would have found that hard to believe too, but when I read this recipe in the Perfect Scoop by David Lebovitz I thought it was worth a shot.
It blew my mind when I discovered that FroYo made from those three simple ingredients could be so delicious and pure tasting at the same time. Now mind you this is a far cry from the mall version of FroYo, but that makes it infinitely better. Freshly churned with some bright tart fruit it just screams summer. Or you could just throw some colored sugar on top – whatever floats your boat.
Today we kept it red and white in honor of Canada Day – July 1st. Happy Canada Day to my fellow Canadians!
It takes minutes to whisk this fro yo together which makes it perfect for when you have company. It does taste best freshly churned and there is something very impressive sounding about freshly churned homemade frozen yogurt.
As a quick note, hanging regular yogurt in a muslin cloth will drain away a lot of the water and reduce the iciness of the end product. Since I use 2/3 Greek Yogurt I don’t have that issue, just loads of lovely creaminess.
Have an ice cream machine? Good. Have The Perfect Scoop? No? Get it. Really.
Don’t have an ice cream machine? Then buy this book for a friend who does and visit often.
I marked about a bajillion recipes from this book and so far have tried the Chocolate Gelato and the Frozen Yogurt and they were both home runs. Back in the day I would not consider trying a Milk Chocolate ice cream largely because I considered Milk Chocolate to be the lesser chocolate. Now, however, with a milk chocolate loving husband it made perfect sense to give this a shot and I am SO glad I did. I am also glad that I took his suggestion of mixing in chopped Skor/Heath bars. The chocolate covered toffee chunks make this chocolate ice cream extra fun to eat especially when you top it off with some luscious warm chocolate fudge… MmMm..!
David Lebovitz suggests making this with the best quality milk chocolate you can find with at least 30% cocoa solids. I am not sure where it ranks, but I cheapo-ed out and used Presidents Choice brand Milk Chocolate and I am quite pleased with the results. Also even if you are not a milk chocolate fan I suggest you give this a try, it is very different from the mildly flavored cloyingly sweet commercial milk chocolate ice creams.
This kulfi makes me want to dance. Really. However, as I type this my tot is sitting next to me watching one of her quota of cartoons and she doesn’t tolerate distraction. In order to avoid getting kicked off the island I will just stay put and type.
First of all for those of you unfamiliar with this particular confection think of kulfi as a no-churn icecream that you get to freeze in popsicle molds. I have not tried to freeze it in a regular container, but I imagine that would work well too.
Growing up in Saudi, my mother used to make kulfi for us every now and then and I remember it as being velvety yet light tasting with mellow sweetness and a subtle distinctive flavour (powdered cardamom). Last year I attempted to make kulfi from ‘her’ recipe and ended up with an unpleasant icy confection that I chucked. Then two weeks ago I tried a recipe from a favourite blogger, but clearly did something wrong because my end product ended up tasting more like ‘kheer’ than kulfi. This time people I have got it. The best part? It is so EASY. All you need is a little patience. Generally patience isn’t my thing, but anything for a good cause 😉