It's fair to say that my blogging mojo has been somewhat depleted this month. I can't put my finger on why, maybe it's the heat, but then I've still been baking and cooking up a storm. Whatever the reason, I had a piece of good news this week that has gone some way to restoring my self-confidence and therefore I think my mojo may be back. I have a back log of recipes ready to be uploaded, all of which were planned to be linked up to challenges before the end of this month, so hold onto you hats because they are going to be coming thick and fast over the next few days!
Oh, and what was the good news I hear you ask... my recipe for Teriyaki Beef Burgers only went and blooming won the Kikkoman recipe challenge! I cannot tell you how surprised and overwhelmed I am to have won, especially as the competition was seriously stiff (check out the two runner up entries) but it seems the judges liked burgers! (well who doesn't really...)
So back to the main content of this post. This month's We Should Cocoa challenge, hosted by Choclette from Chocolate Log Blog, is Ice Cream. There are two things you should know about my entry. Firstly, after making Elizabeth's Kitchen Diary's Mint Choc Chip Cookie Dough Ice Cream, I am a convert to condensed milk based no-churn ice cream, and will never look back.
|Rocky Road Ice Cream frozen in a Silicone Muffin Pan for easy portions|
Secondly, I had a flash of inspiration a while back regarding the freezing of ice cream, and used a silicone muffin pan to freeze this ice cream into individual straight-from-the-freezer portions - the result - no mess, no waiting for ice cream to thaw before the scoop will work, you just pop a portion out of the silicone and away you go! (Plus it also helps little piglets like me with their portion control, no more eating half a tub by accident!)
When I made the Mint Choc Chip Ice Cream I also experimented with using a silicone bundt tin. This also works really well, you can turn out the frozen ice cream onto a serving plate as a centrepiece dessert for a dinner party, much more elegant than the tub don't you think, and then serve in easy slices!
|Mint Chocolate Chip Cookie Dough Ice Cream frozen in a Silicone Bundt Tin|
Here is my recipe for no-churn Rocky Road Ice Cream, the below makes approx 1/2 litre Ice Cream...
200 grams condensed milk
300 ml double cream
100 grams dark chocolate
100 grams chocolate chips
50 grams mini marshmallows
50 grams chopped nuts
50 grams raisins
Melt the dark chocolate, 30 seconds in the microwave should do it. You don't need to worry about tempering the chocolate, as it doesn't need to re-set, however be careful not to let it burn.
Whisk together the condensed milk and double cream to soft peaks. Add the melted chocolate and whisk until fully combined. Add the chocolate chips, marshmallows, nuts and raisins, and stir through.
Pour the mixture into whatever container you have decided to use, and freeze for at least 4 hours.
|Individual Portion of No-Churn Rocky Road Ice Cream|
This is my entry for July's We Should Cocoa