This recipe makes a lovely, soft ice cream that’s easy to serve and even easier to eat.
600ml pure cream
395g can sweetened condensed milk
1 teaspoon vanilla extract or 1/2 teaspoon concentrated vanilla extract
100ml Baileys’ Irish Cream or similar (optional)
200g good quality white baking chocolate
- Combine all ingredients except chocolate, ensuring they are well blended.
- Gently heat white chocolate in a double boiler until just melted. Do not allow it to get too hot.
- Slowly incorporate melted chocolate with the other ingredients, stirring constantly so that chocolate does not solidify and go lumpy.
- Ensure everything is blended and lump free. Strain if necessary.
- Optional: Churn to ensure everything is well incorporated. (My churn does not freeze this mixture but it does blend it well.)
- Cover and freeze.
- Don’t forget to lick the bowl.
(If you don’t use a churn I recommend stirring the mixture at least once during the freezing process to ensure it stays evenly mixed.)
Hint: If some of the chocolate has not melted properly, or if it solidifies while blending, strain and place it in a microwave-proof container, incorporate a little of the liquid and microwave for a few seconds at a time, stirring in between, until completely melted and pour back into the rest of the mixture.
This may freeze quicker, or even harder, if you leave out the Baileys’. If you do, let me know how it goes … because I’m never going to leave out the Baileys’.
I freeze some in small ramekins and share with friends. But let’s be honest … most of it goes into a larger container to keep for ourselves.
A few years ago, when we were in London, we visited Harrod’s. Not everything was unaffordable but we were stunned by the prices of the meat.
As you look higher up the board, the cuts become more and more expensive until you reach the Wagyu ribeye at the incredible price of £33.00.
More incredible still, if you look closely at the board you’ll see that this is per 100 grams.
At today’s exchange rate, that’s about $530/kilo in Australian currency.
Ouch! I’ve never wanted a piece of steak that badly.
Even the T-bone works out to about $160/kilo, and that’s a pretty standard cut here in Oz and fairly affordable at about $21/kilo.
Posted in response to Thursday’s Special Pick a Word Challenge.
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I’m not much of a cook but every now and then I get inspired to create something in the kitchen.
The Australian summer is over but it’s still hot enough to enjoy these Pimm’s and fresh fruit iceblocks that I created. But be quick. They won’t last long.
Posted in response to A Photo A Week Challenge.
If you’d like my recipe you can find it here.
At Easter, Hugh has challenged us to be sweet. Some would say that really is a challenge for me 🙂
Here is a picture of one of the most delicious crème brûlées I think I’ve ever eaten … and the aftermath.
It was a cold and wet day on our first trip to New Zealand and we chose a random place for lunch – mainly because it was warm.
The main meal was nice but the lavender and honey crème brûlée, with the piece of shortbread and Turkish Delight was truly spectacular.
My mouth is watering at the memory.
Don’t worry – despite them still being in the “after” photo I did finish the shortbread and the Turkish Delight.
Expose your sweet tooth by clicking the logo and joining the fun.