I haven’t done a post for ages, in 16 days to be precise, and in the world of blogging that’s like months. A bit like dogs years, actually. I feel like I’ve lost ma Mojo. Don’t get me wrong, I’ve been busier in the kitchen than a one armed woman rustling up a Jamie’s 30 minute 2 course meal, plus salad. And I have recipes galore to share, and a trip to Bali to brag about, but, I accidentally deleted all my photo’s off my camera for the entire time I’ve had it, and feel deflated. Dejected. Despondent. How can I show you pretty pictures of my trip, and my jelly and my ice cream, only using my iPhone 5’s photo’s? Come on now, buck up, I can hear you all say. You’ve been using your iPhone pics for your entire Blogging journey, who’s going to notice the difference anyway, you all chime in. Get writing, we miss your funny, entertaining stories of wit and charm…wait that last bit was me…
No Churn Blood Orange Ice Cream
A friend asked me on Facebook if I could make a blood orange ice cream for her, as she’d been to the markets and bought some blood oranges. I still had quite a few of my RedBelly Citrus blood oranges and was keen to make ice cream, as I’ve never bothered trying before. Who has an ice cream churner in their pantry? Not me, that’s for sure. This is a pretty simple recipe, and you can find many of them on the interwebz if you want different flavourings and ingredients.
- 150gms icing sugar
- 3 blood oranges, juiced and zested, gave me about a cup of juice
- 600mls cream
Pour the juice, the zest and the icing sugar into your mix master and mix until the sugar has dissolved, this prevents a grainy icecream.
Add the cream and whip til the pink tinged cream is thick and stands to a soft peak. Don’t over whip or it might separate.
Pour the billowing, citrusy pink clouds into a bowl that has a lid so it can go into the freezer. Freeze for a minimum of 5 hours, and take out of the freezer about half an hour before you want to serve it. Scatter, delicately, some freshly zested zest and scoop out into a bowl.
Tweenie decided she wanted a bowl of Jaffa’s, so poured over chocolate topping. And here is the container of ice cream for my friend.
Bless her little cotton socks, she picked it up and dropped off a lovely little bottle of Clonakilla Shiraz. Can’t wait to open up this lovely bottle of plonk. Or should I cellar it? In my kitchen cupboard. Now if anyone else wants me to make, bake, cook or invent any particular recipe and you want to share a bottle of plonk in return, feel free to drop me a line ; )
I mentioned jelly, didn’t I. Well, the mulled wine jelly post is coming shortly. I don’t eat jelly, but just look at the colour of this wibbly, wobbly, wonder of pure wobbliness, oh my!