Vanilla Ice Cream Dessert – The best Vanilla Ice Cream Dessert recipe

Vanilla Ice Cream Dessert

Ice cream has been a favorite for millions of people, and remains so to this day. It’s even more fun when you create you own frozen treat yourself. Using the following recipe can give you and your family a lot of fun as well as a special dessert.

Ingredients:

  • 400g (14 oz) of sweetened condensed milk
  • 300g (10.6 oz) of evaporated milk
  • 30ml (1 fl oz) of vanilla extract
  • 1g of salt
  • 200g (7 oz) white sugar
  • 1.5L (51 fl oz) of milk

Recept za sladoled od vanile - Hrana Piće Priče

Procedure:

  1. Combine the condensed milk, evaporated milk, vanilla extract, salt, and sugar in the freezer canister of an ice cream maker. Stir well.
  2. Add just enough milk so that the mixture comes up to the fill line on the canister.
  3. Follow the manufacturer’s directions and freeze accordingly.
  4. When all is done, you will have 32 tasty servings of ice cream.

Sunchokes, chestnuts, vanilla & truffle recipe

Day 2 of my mini-holiday recipe marathon here. If you missed my post with 4 holiday hors d’œuvres recipes yesterday, cheese puffs, goat cheese mousse and tahitian poisson cru await right here.

I have been obsessed with soups lately, they’re easy, they’re delicious, they’re nutritious. Such a comfort food. And it’s a great way to use seasonal produce. Pablo has really been loving them, having now become proficient at eating them with a spoon on his own (with some minor collateral damages, of course…). Every time I’ve heard him say “Mmm…” while gulping down a homemade soup, I’ve felt as if I was witnessing the very process of his brain and body associating soup with comfort and goodness. Sense memories being formed before my eyes. With a soup I made. Enough to warm a mother’s soul.

If you’re looking for soup inspiration, check out some of my recent favorites here, here, here and here.

Soup is also a great way to experiment with cooking without taking too much risk. For example, I am a fairly novice baker, and am always a bit nervous about experimenting and changing cookie, cake or dough recipes. But soups are much more forgiving and easy that way.

This particular soup was really fun to experiment with. We are big fans of plain sunchoke velouté (sunchokes are also called Jerusalem artichokes in some part of the world, by the way), but adding chestnuts gives it a sweetness that evokes winter, with a touch of exotic from the vanilla and coconut milk, and a hint of luxury from the truffle. It’s a lovely holiday first course. Though I have a feeling we will be making this soup regularly after the holidays as well. And I think Santa will prefer this soup to the proverbial cookies this year!

Back tomorrow for our third holiday installment: my mother’s signature dish of scallops with avocado sauce, another great first course for a smaller dinner party.

Sunchoke chestnut velouté with vanilla and truffle oil

Age for babies: 8-10 months

2 lbs sunchokes

1 cup chestnut puree*

1 shallot, peeled and diced

1 vanilla bean

¼ cup coconut milk

1 tbsp black truffle oil

*You can buy already made chestnut puree, or buy chestnuts in a jar and puree them, or you can make it from scratch. For a great guide on how to roast them, go to this post by Will Cook for Friends.

Peel the sunchokes (yes, their gnarly shape makes this task
somewhat tedious…), and cut them up.
Split the vanilla bean.

In a large pot or Dutch oven, melt the shallot over
medium-heat (don’t let it brown).
Then, place the sunchokes in the pot, and cover with hot water so that
the water level is 2 inches above the sunchokes (about six cups of water).
Scrape the seeds of the vanilla bean and stir them into the water, place the bean in there
too.

Cover, bring to a boil, lower heat and let simmer about 25
minutes, until the sunchokes are tender (test with a knife like you would a
potato).

Remove the vanilla bean, and mix the soup with an immersion
blender or in a blender until very smooth. Add in the chestnut puree, coconut
milk and truffle oil, and blend again.
Add salt and pepper to taste. (Can be made ahead up to this point, and refrigerated for up to 2 days).

Reheat gently over low heat before serving. Serve in bowls,
with a twist of freshly ground pepper on top, and a drizzle of truffle oil, if you’re so inclined.

Enjoy!

Back… with gratitude & vanilla rosemary cherry tomatoes

So there’s this French saying. It was the title of a comedy. La vie n’est pas un long fleuve tranquille. Life is not a long tranquil river.

Indeed.

Sometimes, we are grateful for life’s non linear, unexpected turns. Sometimes we tell ourselves they happen for a reason. Sometimes hindsight shows us the good that came out of the bad. And sometimes, we feel sorrow and mourn that long tranquil river of a life we might have imagined when we were children.

“Life is never as good, or as bad, as we thought.” Une Vie. Guy de Maupassant.

I will spare you the nitty gritty details, but there was a separation, a move, a terrible illness, a hospitalization and hours and days in critical condition, just waiting. For the body and soul to make a move. For the better or for the worse. Crisis mode. Everything else in life fades away to deal with the chaos.

And then, there’s slow improvement. Things are still difficult, still unresolved, and uncertain. The illness is still here. But life and healing are no longer hanging on by a thread. And remains the dire need for life to continue on its course, whatever that may be.

And in the midst of this past month of chaos, sanity had to be maintained. Ways to cope, to be grounded for my sake, for my son’s sake. Life is never one thing. Days have been nerve-wracking, chaotic, driven, juggling. But also joyful, through minutes spent in the present moment with Pablo. Through meals we shared in the midst of boxes, and slowly, in what has begun to feel like our new home. Through seconds of taking in the beauty surrounding us, the San Gabriel mountains, the wild parrots in our tree, the cool morning air.

How beauty and connection matter. How they heal and nourish.

So this feels like such a homecoming. I’m a little nervous. To write here, to come back to this blogging community I had to desert for a month. Resurfacing has been hard. I have been so grateful for all your messages of encouragement and comfort and support. I am so grateful for your patience, that you’re still here to read these words.

I’ve been nervous, I’ve felt stuck and afraid to have too much to express. But I’m starting to write again. To cook again. Some dust has settled on my camera. Soon.

In the meantime, I am sharing this lovely simple recipe I had cooked up before all this whirlwind of a month. A little something to quench that summer nostalgia October might bring.



Cherry tomatoes braised with vanilla & rosemary

4 servings (appetizer, or a fantastic topping for a Spanish tortilla!)

Prep time : 10 min
Cook time : 10-12 min

Age for babies:  8-10 months (peeling the tomato skins might be necessary)


1 lb cherry tomatoes
1 sprig of rosemary
3 tbsp coconut oil
1 vanilla bean
2 tsp sugar
Salt & pepper

Wash the tomatoes, wash the rosemary and take it off the sprig. Mince the rosemary leaves.

Over medium-low heat, melt the coconut oil.

Make a lengthwise incision along the vanilla bean, and with a small spoon, grate the seeds off on each side. Scrape them into the coconut oil.

Add the tomatoes and rosemary. Sprinkle the sugar on top, and let cook for about 10 minutes over medium, rolling the tomatoes around every so often by gently tilting and shaking the pan (using a spatula might make mush out of the tomatoes as they cook.)

Enjoy just like that as an appetizer or side dish with some bread. Or place on top of a quiche or Spanish tortilla.

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The Perfect Biscotti

Biscotti is an Italian cookie which is twice-baked. It makes a wonderful snack and is a great accompaniment to coffee, tea or wine. It is a light and textured cookie and makes a great alternative to the more sugary cookies available at the local supermarket. With biscotti you can really experiment with the ingredients: you can add chocolate chips, any time of nut, and even dried fruit like cranberries. Here Eva shows us her recipe for biscotti. We’ve tried many different biscotti recipes and found this one to be the best.

  • 2 cups of corn oil
  • 2 cups of sugar
  • 6 eggs
  • 5 1/2 cups of flour
  • 4 teaspoons of baking powder
  • 1 tablespoon vanilla
  • The zest of 1 orange
  • 1 cup of sliced almonds or sesame seeds (to roll your biscotti logs)

Preheat your oven to 325 degrees. Lightly brush your large pan with oil.

Using an electric blender, mix together 2 cups of corn oil and 2 cups of sugar. Add the zest of 1 orange and continue mixing. Add 1 tablespoon of vanilla and then add the six eggs. It’s best to crack each egg into a small bowl and then add the eggs to the mixture one by one.

In another bowl add 4 teaspoons of baking powder to 1 cup of flour and mix together, and then add this to the egg mixture. Slowly add in the remaining 4 ½ cups of flour to the mixture. Continue working the dough with your hands.

On your countertop sprinkle some of your almond/sesame seeds in front of you. Take a large handful of the dough mixture and roll it into a log on your countertop, rolling it onto the almonds/sesame seeds. Be sure to oil your hands before handling the dough; the oil makes it much easier to work with the dough and keeps the dough from sticking to your hands. Continue working the dough into logs and place these on your greased pans. Sprinkle any remaining almonds on top of your biscotti logs.

Bake in the oven at 325 degrees for 30 minutes. Remove the biscotti logs from the pan and place them on a cutting board. Slice the logs into diagonal pieces and place these pieces sideways on your pan and put it back in the oven at 250 degrees for another 30 minutes to dry them out.

These biscotti are wonderful served with Greek coffee!