Three days off and I could still use another day of rest. Quick run down of my weekend: Saturday I went to London to see the beautiful Em and Hannah for lunch and a massive catch up. I had a stomach bug last week and it still left me feeling nauseous on Saturday so while I loved the food I couldn't face drinking any coffee...which was something I was really excited about. I'll just have to visit again soon. We ate at Honey & Co and it was amazing. I also took home a mini box of doughnuts from Crosstown for Nick, including their date filling, orange blossom glaze and cardamom crumble doughnut which was just beautiful. I think I might have a bash at recreating that at some point because I was so sad when I'd eaten it all.
Sunday was fairly uneventful until we got caught in a massive downpour on a walk to the park and, because it had been so warm when we left, I didn't put Matilda in a coat or in her pram so the poor kid got pretty soaked as well and I felt guilty as hell. She's alright though. They're pretty resilient these toddlers.
And yesterday we went to get a quote on a kitchen from Ikea. Planning it was so exciting but I did wonder how much I could sell one of my kidneys for afterwards. I'll spend the next year dreaming about rolling out pastry on the long stretch of quartz worktop we picked out. It's early days and we need to shop around but my favourite Swedish home store did set the bar pretty high. Swines.
Anyway, in the midst of this crazy weekend I whipped up this embarrassingly easy no-churn ice cream.
AND! it's only 3 ingredients.
Yep. 3 ingredients. 5 minutes. Bang it in the freezer. 6 hours later you have ice cream.
Because it felt far too easy I also made a batch of Smitten Kitchen's chocolate wafers to make ice cream sandwiches. This was also a really easy recipe and you just need a food processor. I won't list the recipe because I made no changes - you rarely need to with one of Deb's recipes - so I'll just send you straight to her post. The dark chocolate wafers go really well with the malted ice cream and if you don't fancy ice cream sandwiches, just crumble a wafer on top in a bowl. The malted ice cream is ridiculously good. I've never been much of a fan of hot malted drinks but malt in ice cream or milkshakes is much more my bag.
No-Churn Malted Ice Cream
600ml double cream
1x 397g tin condensed milk
50g malted powder (such as Horlicks)
- Pour the cream and condensed milk into a bowl.
- Stir in the malted powder - do this before whisking or the powder will go everywhere.
- Whisk until the mixture reaches soft peaks (I recommend an electric hand whisk or a stand mixer for this, it's hard work without).
- Transfer to a tub and freeze for around 6 hours.