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.
I love homemade icecream and looking at your pictures, I am reminded that it has been ages since I made some! Amazing pictures…
wow this is really easy and quick to make. I would love a scoop or two!
Oh wow – so much awesomeness in this post – CONGRATS on becoming a new editor on FeedFeed! And that 15 mile hike with sandwiches inbetween sounds glorious – as does this ice cream! What a brilliant idea to use marzipan in it!
I liked the rustic looking pan you used for the ice cream. The combination of cocoa and coffee is a terrific.
Homemade ice cream is the best and considering the price of good organic ice cream, it’s also frugal!
This looks delicious! I made some ice cream last week and it was so good!
Love how you styled it with espresso chocolate beans. Looks delicious! Gorgeous photos as always 🙂
xx Yasmin
http://banglesandbungalows.com
Espresso and chocolate is a combo hard to beat. I could really use a scoop or two right now!
PS the pictures are amazing, as always!
Congrats on the position with FeedFeed! Sounds exciting. And this ice cream! I remember watching Nigella make the coffee ice cream on Nigellisma and I think you have totally upped the ante with the marzipan. I love, love the sound of that! Looks wonderful and simple is best for me! : )
The bowl of ice cream has me wanting homemade ice cream today and I won’t forget the chocolate covered coffee beans!
Glad to hear that you’ve been having fun Ash! These photos are just gorgeous and I love a good no churn ice cream recipe 😀
Your summer break sounds like so much fun! Coffee and marzipan..wow! I can imagine how fabulous that would taste. I wouldn’t care what the season was if ice cream was this good and easy to make!
So many exciting news! Congrats on being chosen editor for Feedfeed. Hashtag on instagram will be placed. 🙂
Love Charles Brown and would be happy to visit his creator museum.
This ice cream looks terrific. I have never thought about combining marzipan and coffee together. After seeing this no churn ice cream here, I am quite tempted to do so. xx
Congrats on becoming an editor for Feedfeed! Gotta admit that’s new to me — I’ll have to check it out. Wonderful looking ice cream, too — such nice flavor. Thanks!
This looks stunning Asha!
Congrats by the news!
I love this Ice cream!!!!
xo
I’m glad you’re out enjoying your summer, and I really need to visit that museum! As for this ice cream, being a huge coffee fan I’d be all over this. I’ve never had marzipan in ice cream and I’ll be it’s wonderful. Pinned!
and congrats on becoming an editor on FeedFeed — that’s so exciting! 🙂
I feel embarrassed that I’ve never made no churn ice cream before! It’s like I enjoy making my life more complicated. I must try this.
Jeez… this looks incredible. Love that it is no churn… condensed milk is heaven.. love all the flavors. coffee ice-cream is one of my favorite flavors.