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!