Ever since my wonderful trip to Cambodia, food has become a bit of an obsession- Not because of all the great food I had there, but alas because I haven't been eating a lot of it. Without going into great details- I shall just say the words 'Tummy Bug' and leave it at that! It's also one of the reasons i haven't been blogging so much- this dreaded lurghi has killed all my energy, so i haven't felt like doing anything
However I did actually go to the Doctors-(which, as an ex nurse is quite a step- health professionals are some of the worst people I know, for following their own advice!)
Unfortunately, he banned me from eating quite a few foodstuffs for a short while-just to give things a little break! No wheat, No dairy, No oats, No pasta, No noodles- Reduce the fat and drink plenty!!
Not a lot left in the grand scheme of things- but I've managed a week on Plain chicken, veg and potatoes so a few more days can't hurt!
But...Does he not know I live on Starbucks lattes and Mocha muffins ?- and when I do cook- it's pasta and goodness me....Ice cream- How can he deny me that!!!!!
Anyway- I have stated to obsess over the foods I can't have-pouring over recipe books and salivating. It was during one of these masochistic readings that I found my ice cream recipe and realised I'd not got round to sharing on my blog. This is a very simple- No ice cream maker needed- recipe that i spotted over on the carnation website- and then keep adapting it- Even if i can't eat it- There's still some in my freezer for the day that I can.
The recipe is actually for a raspberry ripple ice cream- but as buying raspberries practically means taking out a second mortgage over here- I have used different flavourings and made a few different versions.
This link gives you the whole recipe for Raspberry ripple ice cream
Here I've just made a very simple vanilla one!
- 1pt carton whipping cream
- 405g can Carnation Condensed Milk Light
- 1tbsp vanilla extract (This can be increased if you like it stronger flavoured!
You start by whisking up the cream
Then add in vanilla
Then add the condensed milk
Lightly whisk it up all again
Pour it into a freezer safe tub
(This one is caramel)
Freeze for at least 3 hours
Then serve and enjoy
(This one was crushed caramel biscuit wafers and nuts)
If you would like to add different flavouring and crunchy bits, just blend it all together just before popping it in the freezer tub.
Idea to try
Mint choc chips and peppermint essence
150g dark melted chocolate
M & M chocolates
The list can go on and on...
Go on... treat yourself!!