Hi my friends! Hope all of you are doing great. I apologize for not visiting your blogs regularly, which I truly miss. It’s been crazy busy here with a bit of traveling and taking care of the things that got left out for a year. Spring cleaning turned into Summer organizing.
There’s not much news from here. We visited the Charles Schulz Museum the other day. I was quite impressed. If you are a Peanuts fan, you have to visit Santa Rosa. We were lucky to see some of his original animations and outlines, which were in a temporary exhibit.
If you follow me on Instagram you’ll see that we are enjoying our summer hikes. It is hot here, but it’s so perfect for hiking. We hiked 15 miles the other day. We packed sandwiches, and it was so much fun having a small picnic half way overlooking the beautiful mountains of Bay Area.
Good news!!! I will be the editor for the hors d’oeuvres feed on the popular FeedFeed . They have a great website where you can find thousands and thousands of recipes. I have my pictures up there, and am quite honored and excited to be a part of this website. :D. If you are on Instagram, make sure to check me out, and do hashtag your pictures with #feedfeed to get featured. It’s fun.
Today it’s an ice cream. I don’t make ice cream often. In retrospect, I don’t really make it at all. This is something I love. As Nigella Lawson says, “It’s almost embarrasing how simple this is.” It is so simple and so good. I made a huge batch and we are still enjoying it. Hope you get to try it out.
- 1 quart or 4 cups heavy whipping cream chilled(not freezing)
- 1 can condensed milk or 1 cup
- 2 teaspoons espresso or instant coffee powder
- 2 tsp valhorona cocoa powder
- ⅓ tsp almond extract
- 7 ounces marzipan finely chopped to bits
- ⅓ cup chocolate covered coffee beans
- Wash and dry the mixing bowl very well. You can chill it a bit before using if you like.
- Add the double cream, condensed milk, espresso powder, cocoa powder and the ⅓ tsp of almond extract.
- With a whipping attachment, using an electric beater, start on low speed and start whipping the mixture. Slowly increase the speed and keep on whisking/whipping till you reach a stiff peak consistency. It took me about 3-5 minutes.
- Turn off the beater. Fold in the chopped marzipan and coffee beans.
- Pour it in a plastic box or any container and freeze over night.