Tag Archives: ice cream

baked fruit salad

baked fruit salad

baked fruit salad

I felt like a fruit salad the other day but because it was freezing cold and wintery outside I did not feel like cold fruit. I decided then and there to make a baked fruit salad. For me, a fruit salad is not specific fruit – it’s just fruit that you have in your bowl. On that day I had guavas, bananas, apples and pears. I just cored them and baked these with star anise, cinnamon, brown sugar and butter.

It formed this delicious yummy tropical caramel-like sauce at the bottom and was devilish delicious with a dollop of ice cream. Sometimes in life, you have to do things differently. Try it, it sometimes holds some delightful surprises.

baked fruit salad

baked fruit salad

baked fruit salad

baked fruit salad

 

baked fruit salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 Apple, cored and cut into quarters
  • 1 Pear, cored and cut into quarters
  • 1 Banana, peeled and cut into 2 lengths
  • 3 Guavas, cut into half
  • 3 Tbsp (15ml) Soft brown sugar
  • 2 Tbsp (15ml) Butter
  • 2 Star Anise
  • 1 Large cinnamon stick
  • Foil
  • Ice cream or cream
Instructions
  1. Preheat the oven to 200 °C
  2. Add all the ingredients in an oven pan and cover with foil.
  3. Bake for 30 minutes.
  4. Remove the foil and serve hot with a serving of ice cream or whipped cream.

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amarula spoons – simple seduction spoon by tempting spoon

amarula spoons – simple seduction spoon by tempting spoon

Amarula, dark chocolate, almonds, pears … These ingredients are the shortest route to seducing my husband in the foodie sense, taste bud for taste bud. I wanted to make something that he could pop into his mouth and then eat the whole dessert. Something I could serve him on a cold winters’ night in front of the fire. I set about making some devious plans 🙂

{his delicious recipe was inspired by an ingredient list (see list + rules at bottom of this post) I received from Pick n Pay for their freshlyblogged challenge #5 competition..}

Watch me make this by clicking here.

amarula spoon

I created an edible spoon from almond brittle, then painted the inside of the spoon with the dark chocolate, topped it with the creamiest Amarula ice cream and squared it off with blocks of pear compote.

Ladies and gentlemen, all I can say is that this is just devilishly delicious. There is this subtle decadence that just gives way to this lingering seduction of flavours, spoon by tempting spoon.

Postscript: The next day I got a bunch of sunflowers (my best!), a wink and a smile and five second-hand recipe books (my husband knows how much I love them). One of the books he brought back for me was a real gem: “The Ark” with a foreword written by *drum roll* the one and only James Beard! #happiness

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Tips for making Amarula spoons
1. If you don’t have a spoon mould just make your brittle on a big baking tray, flatten it, once cooled break it into big pieces.
2. You can always use less butter if you like – the less you use the clearer and harder the toffee will be.
3. If you don’t have almonds you can use any other nuts.
4. Use a melon scoop to make the small balls of ice cream.
5. If you don’t have an ice cream maker, pop the custard overnight in the fridge and use – it is thick enough to sit on the spoon.

amarula spoons – simple seduction spoon by tempting spoon
 
Prep time
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Total time
 
Author:
Serves: 12 spoons
Ingredients
  • Amarula Ice Cream
  • 5 egg yolks
  • 2 tbsp sugar
  • 1 cup cream
  • 1 cup Amarula
  • pinch of salt
  • Almond brittle spoons
  • 4 tbsp water
  • ½ cup sugar
  • 70g butter
  • pinch of salt
  • ¼ cup PnP blanched almonds, toasted
  • 50g dark chocolate, cut into small pieces
  • Silicone spoon mould (I bought the silicone spoon mould from Banks)
  • Pear compote
  • 150 g unpeeled Forelle pear, sliced into small blocks (retain some of the red of the skin for serving)
  • 70 g sugar
  • ½ cup water
Instructions
  1. Ice Cream - Beat egg yolks and sugar together until fluffy.
  2. Heat the Amarula, cream and salt. Do not let it boil.
  3. Add the Amarula mixture slowly to the egg mixture - stirring briskly throughout the entire process.
  4. Place over a double boiler, stirring continuously until you have a mixture that is of a custard consistency. Set-aside and allow to cool down.
  5. Process through your ice cream machine until set.
  6. Almond brittle spoons - Add the sugar and water in a pan and cook until the sugar has dissolved.
  7. Add the butter and salt and cook until it reaches the hard-crack stage, or 300ºC on a candy thermometer. The mixture needs to have a deep golden colour.
  8. Stir in the almonds and pour the mixture into the spoon silicone mould. With a metal spatula smooth the top of the mould and scrape off all the excess mixture from the mould. Set aside to cool.
  9. Melt the chocolate over a double boiler.
  10. Remove the spoons from the mould and paint the inside of the spoon with the melted chocolate.
  11. Place the spoons immediately into an airtight container until needed.
  12. Pear Compote - Put all your ingredients in a small pot and let it simmer for about 10 – 15 minutes. The pears must be translucent but not mushy; they should still retain some firm shape but with a thick, syrupy reduced consistency. Put aside to cool down.
  13. To assemble - Add a small, marble sized dollop of ice-cream to each spoon.
  14. Add a few blocks of the pear compote and finish off with a few shavings of fresh raw pear skin.
  15. Tips for making Amarula spoons
  16. If you don’t have a spoon mould just make your brittle on a big baking tray, flatten it, once cooled beak it into big pieces.
  17. You can always use less butter if you like – the less you use the clearer and harder the toffee will be.
  18. If you don’t have almonds you can use any other nuts.
  19. Use a melon scoop to make the small balls of ice cream.

Ingredients + Rules for challenge #5
Amarula
Dark chocolate
Pears
Cream Crackers
Blanched almonds

You may omit one ingredient – except the Amarula – from the list above.
You may add one ingredient of  your choice from the food aisles of PnP
Your dish must  must feature a custard-based recipe.
You can use any and all ingredients from the approved Freshly Blogged Pantry List. Olive oil, Vegetable oil, Salt, Pepper, Flours (cake, whole-wheat, bread and self raising), Baking powder, Bicarbonate of soda, Yeast, Butter, Milk, Eggs, Sugar (granulated, castor, icing, brown and treacle),Stock (powder or liquid – beef, chicken, fish, vegetable)

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mini-chocolate-crumpet-caramel-cakes

mini-chocolate-crumpet-caramel-cakes

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I have some wonderful memories of warm crumpets with melting butter and golden syrup dripping down the side. I used to scoff these up as a kid – so the other day I felt like baking a cake but when it came to it, I did not have the energy to go through all that kind of “baking” trouble – you know you get those days sometime 🙂 . Instead I decided to build a crumpet cake stack with caramel in between – you very well know by now that caramel is my downfall and is my ultimate sweet treat. To change the normal crumpet, I added some cocoa and a little vanilla essence.

So without baking for hours I presented my guests with these mini-chocolate-pancake-caramel-cakes and well … It was the best “bake” yet … sweet temptation at its best!

Watch me make this by clicking here.

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choc crumpet

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choc crumpet

 

mini-chocolate-crumpet-caramel-cakes
 
Prep time
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Author:
Serves: 3
Ingredients
  • 1 Egg
  • 30ml Sugar
  • 5ml Vanilla essence
  • 125ml Milk
  • 15ml Melted butter
  • 250 ml Flour
  • 2.5ml Salt
  • 15ml Cocoa powder
  • 10ml Baking powder
  • ½ Tin of caramel
  • Ice cream or cream to serve
Instructions
  1. Beat the egg, sugar and vanilla essence together.
  2. Add half the amount of milk and melted butter.
  3. Add the sifted flour, cocoa powder, salt and baking powder to the egg mixture. Mix through.
  4. Gradually stir in the remaining milk to form a smooth batter.
  5. Drop spoonfuls of the mixture onto a hot greased pan.
  6. Cook on one side and when air bubbles appear, turn with a spatula and cook on the other side until golden brown.
  7. Stack with caramel generously smeared in-between the layers of crumpet and serve with ice cream or cream.
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its biscuit’s first birthday – lets eat lemon meringue ice cream pie

its biscuit’s first birthday – lets eat lemon meringue ice cream pie

LM Full Final 800

365 days ago today, I made a life changing decision … I decided to live my dream instead of waiting for it to happen. I started writing this little blog … lifeisazoobiscuit. Since that day my life has been on the most amazing culinary expedition filled with adventures and the sheer enjoyment of sharing our universal language … the language of food.

I am not sure how I could possibly share with you all the wonderful experiences I have been blessed with up to this day so I thought that it might be fitting to share with you what I would like to call … lemon meringue ice cream pie – biscuit’s birthday cake. Quite simply, it’s a slice of heaven on a plate with only three ingredients. It’s whimsical, fresh and fascinating and best of all it is so simple to make.

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This is a secret that I learnt from my new best friends in the Free State where I grew up. Retha Cronje from the Bloemfontein Fynproewersgilde introduced me to this delicious dessert when I went to visit these exceptionally talented and inspiring women. Believe me, they and Bloemfontein rock!
So here we go …

LM Roses 800

Take a spring form loose base round cake pan – smear a layer of good vanilla ice cream to form a layer at the bottom of the pan, then take a whole lemon meringue (yes, you just buy one) … and turn the whole lemon meringue tart upside down onto the ice cream layer. Then add another layer of ice cream up to the rim of your baking pan. Cover and pop it into the freezer for a few hours until the ice cream has hardened somewhat. When you are ready for your dessert, simply remove the baking mold form, then take granadilla pulp and pour it over. This is such a winner and show stopper even a one-year old can make it.

This dish is best served with a glass of chilled champagne and a toast to life, friendships, zoo biscuits and the possibilities that exist when one dares to dream.  Love, hugs, zoo biscuits, thanks and kisses to you all. Thanks for living this dream with me.

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lemon meringue ice cream pie

its biscuit's first birthday - lets eat lemon meringue ice cream pie
 
Prep time
Cook time
Total time
 
Author:
Serves: 10
Ingredients
  • 2L Vanilla ice cream
  • 1 Lemon meringue pie
  • 1 Tin of granadilla pulp (small tin)
Instructions
  1. Take a spring form loose base round cake pan – smear a layer of good vanilla ice cream to form a layer at the bottom of the pan.
  2. Take the whole lemon meringue and turn it upside down onto the ice cream layer.
  3. Then add another layer of ice cream up to the rim of your baking pan.
  4. Cover and pop it into the freezer for a few hours until the ice cream has hardened.
  5. When you are ready for your dessert, simply remove the baking mold form, then take granadilla pulp and pour it over.

 

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ice cream cake = delightful christmas dessert

ice cream cake = delightful christmas dessert
ice cream cake

#chicksthatchow version

Christmas is just around the corner …can you believe it? Every year we seem to be spammed with images of a white Christmas, with Santa Claus and reindeers all dressed up in their winter woollies. Of course this is what a European winter Christmas is all about but a few thousand miles to the south in the southern part of Africa, we always find ourselves in the middle of a scorching summer!

We live in Africa and its kinda 30°C hot. It is a time of sun, surf and sunscreen … So I decided to share my decadent ice-cream-christmas-cake-dessert with you. Believe me this is a showstopper. It is also the easiest thing to prepare – the kids and adults will just LOVE it.

I read about this recipe in Sarie Kos a few years ago and since then I have tweaked it to become one of my own favourite dessert delights. I have made it for a variety of different occasions, just a couple of weeks ago I made it for our #chicksthatchow summer soiree at my friend Errieda’s house and you will also see it featured in the latest Get It Magazine.

ice cream cake

#christmas version

The best thing about this decadent dessert is that you can easily prepare it a few days before Christmas – then put it in the freezer and decorate just before serving. This two-layered-ice-cream-dream is so versatile because you can decide on which sweet fillings you may want to hide inside this ice-cream-beehive … whether you want fruit, nuts, chocolate or even a few Christmas “tikkies”, the choice is yours. Remember the good old days when your mom or gran used to serve the Christmas dessert with the coins hidden inside the pudding?

cherries

#cherries

For my Christmas delight, I am going to add some cranberries, peanut brittle and some of those melt-in-your-mouth chocolate balls. All these ingredients are going to be locked into our ice-cream-igloo – so let your imagination run wild. Take your frozen cake out of the fridge, pour some chocolate ganache over the top and decorate the cake with strawberries, cherries, red roses or whatever you think will add that Christmas feel. Merry Christmas everyone!

Peanut Brittle

#peanut brittle

cranberries

#cranberries

ice cream cake = delightful christmas dessert
 
Prep time
Total time
 
Author:
Ingredients
  • For the ice cream cake
  • 2 L Full-cream vanilla ice cream
  • ½ L Chocolate ice cream
  • 2 Peanut brittle (200g) – broken into small pieces
  • 6 Lindt chocolate balls (whatever flavour you fancy)
  • 150g Dried cranberries
  • A shopping bag or cling wrap
  • For the Chocolate Ganache
  • 100g Dark chocolate
  • 80 ml Cream (I use less cream – as I like a thick ganache)
  • ¼t Vanilla essence
  • For decorating
  • Fresh cherries
  • Fresh strawberries
  • Red roses
  • Lindt chocolate balls
Instructions
  1. For ice cream cake - Take a mixing or serving bowl that is be large enough to contain all the ice cream. Line your bowl with a shopping bag or cling wrap. The plastic shopping bag just seems to give the finished ice-cream igloo a really authentic Alpine look!
  2. Now take ¾ of the vanilla ice cream, put it into a mixing bowl and stir until the the ice-cream becomes a little softer. Do not let it melt or become to fluid. Put the rest of the ice-cream back in the freezer as we are going to use it a little later for the last layer of our cake
  3. Scoop the stirred ice-cream into the lined plastic bag bowl and make sure scooping out a fairly sizeable round hollow in the centre. Put the ice-cream filled bowl into the freezer for about 20 minutes to let it harden somewhat.
  4. Now, take the chocolate ice cream, scoop into bowl and stir this until it is softer as well. Add the peanut brittle, chocolate balls and cranberries – whatever you prefer.
  5. Take the bowl with the vanilla ice cream out of the freezer and scoop the chocolate ice cream and peanut brittle mix into the hole you made in the vanilla ice cream. Put in freezer to harden for about 15 minutes.
  6. Lastly, put the last layer of vanilla ice cream over the chocolate ice cream and put in freezer to set.
  7. For chocolate ganache - Break some good quality chocolate into blocks put in glass bowl. Heat the cream in a little pot till nearly boiling. Then pour the hot milk over the chocolate blocks - stir until the chocolate is melted to form a thick chocolate ganache. Add the vanilla essence and set aside to cool down.
  8. To serve - Take the ice cream out of the bag and place on a lovely serving dish. Pour the chocolate ganache over it and then I always decorate with fresh roses, cherries, strawberries and Lindt balls.

 

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