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.