Peanut Butter and Chocolate "Ice Cream"

Serves 6

Ingredients:
3 frozen ripe bananas*
4 tablespoons all natural peanut butter
1/4 cup semi-sweet chocolate chips

Method:

1. Place bananas and peanut butter in a blender. Blend until mixture starts to get creamy, scraping down sides as necessary. Add chocolate chips and pulse until chocolate has speckled your ice cream.
2. Transfer to a resealable container and place in freezer for 3-4 hours.
3. Scoop and serve or scoop and place scoops into a container for later use. If you decide to leave it in the freezer, just allow it to sit at room temperature for 10 minutes or so, to soften before serving.

*If you do not have a high powered blender, you may use 2 frozen and one fresh bananas to encourage easier blending. - See more at: http://www.theslowroasteditalian.com/2013/02/simple-peanut-butter-chocolate-ice-cream.html#sthash.uozkJps0.dpuf

Honey Peach Frogurt (Frozen Yogurt)

Ingredients:
3 cups non-fat, plain yogurt
6 ripe peaches, pitted and cup into ½” slices
2 tablespoons honey

Method:

1. Line a colander or a sieve with a cheese cloth or coffee filter. Add the yogurt to the lined sieve/colander. Now put the sieve into a bowl and cover it with a plate. Place in the refrigerator for several hours. I let it sit overnight, but that is not necessary. 3-4 hours is plenty.
2. Place the peaches into a blender or food processor and puree. Add the strained yogurt to the peach puree and blend until well incorporated. Add honey and blend until combined. Transfer to a bowl and refrigerate for 2 hours until the mixture is chilled.
3. You may have to break up your mixture if the honey hardens, just use a spoon. Pour the peach yogurt mixture into the ice cream maker and freeze according to manufacturer’s instructions. I place a kitchen towel over the ice cream maker to help keep the cold in.
4. Remove from bowl of ice cream maker into an air tight container, place in freezer for a few hours until it becomes more firm.

Chocolate Banana "Ice Cream"

Ingredients:

6 ripe bananas (3 fresh and 3 frozen) 

3 tablespoons cacao powder (or cocoa powder) 

Method:

1. Place bananas in a blender. Blend until mixture starts to get creamy, scraping down sides as necessary. Add cacao powder and pulse until completely combined. 
2. Transfer to a resealable container and place in freezer for 3-4 hours. 
3. Scoop and serve or scoop and place scoops into a container for later use. If you decide to leave it in the freezer, just allow it to sit at room temperature for 10 minutes or so, to soften before serving. 

Strawberry Banana Ice Cream in 5 Minutes

Ingredients:

4 large bananas, frozen
4 cups strawberries, frozen
2 tablespoons sugar (or honey)

Method:

1. Place strawberries in a bowl or measuring cup, sprinkle with sugar and toss to combine. Place bowl in microwave at 30 second intervals until the strawberries soften slightly and the sugar dissolves in the juice.
2. Add bananas and strawberry mixture to the blender and blend until they reach the perfect consistency. When your ice cream stops moving in the blender, you will want to stop and scrape down the pitcher of the blender and stir a few times. About 2-3 minutes total blending time. Your frozen fruit may separate into tiny frozen chunks before it becomes a fabulous creamy consistency, so be patient.
3. Serve and enjoy! You can also transfer to a freezer safe container and allow ice cream to firm up in the freezer for 2 to 3 hours.

NOTE: There are no preservatives in your ice cream, so it will freeze solid. Simply remove from freezer 10 minutes before serving to allow to soften slightly. If freezes and keeps beautifully!

Kufli

Ingredients:

1 litre full fat milk
200 ml condensed milk
1 pinch of saffron
2 teaspoons milk
1 tablespoon pistachios (chopped)

Method:

1. Put 1 litre milk in a large heavy-based saucepan and place pan on medium high heat till the milk boils
2. Reduce heat and let the milk simmer uncovered, stirring continuously with a wooden spoon
3. Cook the milk till it is reduced to almost half, stirring all the time
4. This is essential to stop the milk from scorching and to prevent skin forming on the milk
5. As the milk reduces, you will notice a thick creamy residue sticking to the sides of the pan. Scrape this back into the milk and stir to dissolve
6. When the milk is reduced to half, take it off the heat and cool slightly. Stir at intervals to prevent skin from forming
7. When the evaporated milk is somewhat cooled, add the condensed milk and stir vigorously to mix completely
8. Soak the saffron strands in 2 teaspoons of warm milk. Add this to the milk mixture while it is still warm and mix gently
9. Finally add the chopped pistachios and stir once more to mix
10. Cool the kulfi mix completely and then pour into kulfi moulds and secure the airtight caps. This quantity is enough for 5 medium sized moulds or 4 large sized ones. If you don't have kulfi moulds, pour the mixture into a container with an airtight lid and smooth top. Snap on the lid
11. Freeze in refrigerator freezer for 4-6 hours
12. Take out of the freezer 5-7 minutes before serving
13. Unmould the kulfi and serve with some chopped pistachios on top.

Ice Cream (without Machine)

Ingredients:

2 cups heavy cream
1 can (14 oz) sweetened condensed milk

Method:

1. Whip the heavy cream to stiff peaks.
2. Add the flavours, toppings & mix-ins (see below) to the sweetened condensed milk & then fold in the whipped cream.
3. Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.

Flavours to add
Cinnamon Bun

3 tablespoons butter, melted
1/2 tsp ground cinnamon
1/2 teaspoon vanilla extract

Nutella Peanut Butter Chip

3 tablespoons butter, melted
1/2 cup Nutella
1 cup peanut butter chips

Hazelnut Mocha Fudge Swirl
2 tablespoons Hazelnut or French Vanilla ground coffee
1/2 cup Smucker’s Milk Chocolate Ice Cream Topping
1 bottle Smucker’s Magic Shell Chocolate Fudge Flavor

1. Combine the cream and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat to dissolve the coffee. Remove from heat and strain the mixture into the bowl of your mixer. Cool in fridge. Meanwhile, whisk together sweetened condensed milk and chocolate ice cream topping in large bowl. Set aside.
2. When chilled, beat the cream to stiff peaks. Fold into sweetened condensed milk mixture.
3. Pour into a 2-quart container and cover. Store in freezer. After 1 hour, remove from freezer and swirl on the Chocolate Fudge Magic Shell. Stir gently once or twice. Return to freezer for another hour, then remove and gently stir, breaking up the fudge shell. Add more if desired, and repeat 2-3 times as desired.

Salted Caramel Ice Cream

Yield: (6) servings

Ingredients:
3/4 cup light brown sugar
6 tablespoons butter
1 1/2 cups heavy cream
1 cup milk
1 teaspoon vanilla extract
1/8 teaspoon fine sea salt

Method:

1. Combine the sugar and the butter in a medium size saucepan, over medium heat. When the butter has melted, stir to combine and continue stirring for 4 minutes. When the sugar and butter have combined and are bubbly, smooth and thick, remove from the heat. Very slowly, pour the cream into the hot caramel, whisking constantly. Whisk until smooth, making sure there isn't a great deal of caramel stuck on the bottom of the pan. (A little bit of caramel stuck to the bottom edges is fine.) Add the milk, vanilla, and salt. Whisk again until smooth. Cover and refrigerate until cold.
2. Process according to your ice cream machine's manufacturer's directions. Serve immediately for soft serve ice cream, or transfer to an airtight container and freeze for firmer ice cream. Enjoy!

Speculoos Ice Cream

Ingredients:

500ml double cream
250ml whole milk
5 large egg yolks
150g caster sugar
1/2 tsp vanilla bean paste
2 tbsp vodka (optional but it keeps the ice cream soft)
125g speculoos biscuits, roughly crushed

Method:

1. In a medium saucepan place the cream and milk and over medium heat bring to the boil. Meanwhile place the egg yolks, sugar and vanilla into a medium sized bowl and whisk together until pale. Once the cream mixture is at a boil remove from the heat and slowly pour into the egg yolk mixture, whisking all the time. Pour this custard back into the pan and stir constantly until it has thickened enough that it coats the back of a wooden spoon. Pour the custard into a clean bowl and pour in the vodka, mixing to combine. Press a sheet of cling film onto the surface of the custard and refrigerate overnight.
2. Once fully chilled churn the custard according to your machines instructions and as the ice cream finishes churning add the biscuits. Scrape the ice cream into a container and chill for a few hours before serving. Homemade ice cream is best within a few weeks of making.