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.


  • 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


  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.

Peaches and Ice Cream Dessert Recipes

Peaches and Ice Cream


  • vanilla ice cream
  • 825g (29.10 oz) can peach halves in syrup
  • 6 plain sweet biscuits (crumbled)
  • 2 teaspoons cointreau
  • Chocolate Sauce

Pečene breskve punjene orasima | Strawberry soup


  1. Ditch the peaches and reserve syrup.
  2. Slice the peaches into half and from the base of each peach, slice a small piece and set aside.
  3. Place the peach halves on a flat dish and chill.
  4. Rinse 6 small fluted moulds, add the ice cream and freeze.
  5. Place the reserved syrup in a pan and cook to reduce to 1/2 cup (125 ml), remove from heat.
  6. Stir in the Cointreau.
  7. Stir in the crumbled biscuits in the syrup and allow to soak and cool.
  8. Use the spoon to place the mixture into the cavity of each peach half.
  9.  Unmould ice cream on to each peach, top with peach slice, sprinkle with chocolate sauce or whipped cream and serve.


Cherry Fruit Ice Cream Dessert recipe

Cherry Fruit Ice Cream


  • 1250 g (44 oz) dark cherries
  • juice of 1 lemon
  • juice of 1 orange
  • 1 cup caster sugar
  • 2 teaspoons water
  • 250 ml cream. chilled
  • 1/4 cup extra caster sugar

Sladoled od višanja -expresni — Coolinarika


  1. Adjust the freezer of your refrigerator to coldest setting 1 hour before making the dessert.
  2. Stem, pit and rinse the cherries then place into a blender.
  3. Strain to obtain 3 cups of juice and place in a bowl with lemon and orange juice.
  4. Stir in sugar to dissolve.
  5. In a bowl, place water and freeze until icy crystals form.
  6. Add chilled cream and beat briskly, until cream has tripled and is firm and heavy.
  7. Add extra sugar and beat into stiff peaks.
  8. Put through the cherry mixture until blended, then freeze for 30 minutes.
  9. Beat again until smooth.
  10. Place into a plastic container and cover, or into ice trays, and freeze until firm.
  11. Adjust the refrigerator-freezer back to normal setting when fruit ice cream is firm.
  12. Strawberries or raspberries can be used if cherries are not available.


Nectarine Shiso Ice Cream

One thing about motherhood I didn’t expect, was the friendships you make with other moms you meet along the journey. And one of those friendships, with wonderful Hiromi and her son Dylan, brought me one of my favorite herbs: shiso, fresh from her garden. Shiso, also known as perilla (more useful information on the herb here), is often served in sushi bars as garnish. It is a member of the mint family. When I describe its flavor, I say it is somewhere between basil and mint. But that doesn’t do it justice. It has such an elusive taste that seems to elevate the texture and fattiness of raw fish, but also flavors steamed rice wonderfully. Like lavender, it has a powerful scent, and I’ve been wanting to make ice cream with it for a long time. So when on a hot Tuesday, I met Hiromi in front of the organic fruit stand at the Farmer’s market and she handed me those beautiful shiso leaves from her garden… well, the idea for peach-shiso ice cream presented itself. Life is serendipitous that way sometimes. Or at least, a lot of recipes are.

Pablo had never had ice cream before, and I really wanted to make it homemade, as the ice cream sold in stores is so high in sugar content, and I am wary of sugar more than anything else. The amazing thing about babies and toddlers, is their ability to both enjoy very mild, subtle taste (plain yogurt, plain tofu), and very strong and flavorful things (olives, pickles, blue cheese) at a young age. But if we introduce an overload of sweet flavors at the outset, how can they possibly enjoy pure and subtle flavors, like a simple vanilla ice cream? Conversely, if we wait until they’re older to introduce what we consider to be strong or odd flavors, we take the chance they might reject them for being too unfamiliar. So my strategy has been, from the very beginning: 1/ to avoid anything too sweet (big fan of plain yogurt), 2/ to offer whole foods with every category of flavor (bitter, salty, sour, sweet and umami), without the preconceived notion that because he’s a baby, he won’t like it. Exposing him to those flavors (as well as their smell, since smell is an essential component of taste) while still very young (from 6 months on, depending on any allergy risk) has been a key part of my strategy. 3/ To get him to taste the foods pure first, 4/ To keep trying and offering over and over again if he doesn’t seem to like something.

I imagine his tastebuds as these very sensitive and delicate sensors, not to be overloaded or crushed, but to be challenged and exposed to a variety of things (I suppose you could say the same of raising a child, couldn’t you?)

This ice cream definitely fit the bill for exposing Pablo to the subtle flavor of shiso, combined with the known flavor of stone fruits and dairy. It has a very mild taste, it is not that sweet (the only sugar comes from the honey). You taste the fruit first, and the shiso stays as an aftertaste. The whole family enjoyed it, I gave it to Pablo for his afternoon snack (“le goûter”) with a couple of small oat cookies.

Nectarine Shiso Ice Cream

Age : 12 months and up (mostly because of the honey).

6 nectarines (or peaches, white or yellow, whichever are the ripest and sweetest, I mixed both for this batch)

20 leaves of shiso

1 cup heavy cream

1 cup whole milk

1 cup coconut milk

1/3 cup honey + 1 tbsp for drizzling over the nectarines before roasting

Preheat the oven at 400°F.

Cut the nectarines/peaches in half (remove pits now or later), and place in a roasting pan, cut side up. Drizzle with honey. Roast until golden brown and tender, 30-40 minutes.

Let cool completely, peel the nectarines and refrigerate for a few hours or overnight.

In a large sauce pan, combine the shiso, cream, coconut milk and honey over medium heat, until it barely boils. Remove from heat, cover and let the shiso steep for about 10-15 mn.

Pour shiso-milk mixture through a colander into a bowl. Press the shiso leaves with a big spoon to let all the flavor out of them. Discard the leaves. Let cool and refrigerate a few hours or overnight.

When the fruit and ice cream base are nice and cold, mash the nectarines grossly, add them to the base. (Note: You can also combine the base with the fruit when cool, but before refrigerating for a few hours or overnight, to let the flavors of the fruit steep even more into the base.)

Churn in the ice cream maker according to manufacturer’s instructions.

If you like it very creamy, eat it right away. Otherwise, freeze and it will harden.

Alternative to shiso: You could use the exact same recipe with mint, for a peach or nectarine & mint ice cream.

PS: Just added “ice cream” to the food sign list, check it out!

Cream of sardines mushrooms… & the art of being humbled

There are humbling experiences in life. Seeing the Grand Canyon. Admitting life has gotten the best of us
and asking for help. Witnessing true brilliance.


nd then, there’s taking a toddler to the snow for the first

There’s parenthood, really.


I apologize for being away from this space for the past
week, and hope with all my heart it won’t happen again. Being back here feels a
bit like coming home. And it’s good to be here.

After overbooking myself with a huge work project that
chained me to my desk from morning to night, I was so excited to leave for 3
days of winter wonderland. Being a southern Californian for the past 15 years,
cold weather has become this sort of romantic fantasy of snow angels, warm
fires, hot cocoa, snowball fights and giggles on the slopes. And lovely hearty
meals, of course.

So along with the lovely fires and cocoas and snow play and
yummy cheesy potato dishes we did gratefully enjoy, there was a fair amount of backbreaking, sliding,
snowing, chain-installing, frustrating (anyone has a tutorial on how to put
snow gloves on a 21 months old who isn’t sure what his thumb is?) moments…

I’m sure I’m giving a good laugh to people in most of the
world who are very familiar with kids in cold weather. Part of me was laughing
at me too, as I was actually breaking into a sweat just putting Pablo in his
snowsuit. And by the time I actually had him covered from head to toe and he could
barely move, he was getting cranky and in no mood to try skiing. You get the idea…

Half-way through the weekend, I remembered the first day at
the zoo.

When Pablo was probably about 8 months, I took him to the zoo
for the first time. We were meeting a few other moms. I had planned everything
just right, and was ready for that perfect photo in front of the elephants, and
giggles at the monkeys. Long story short, a few long lines, missed meet-ups, naps
and diaper changes later, we ended up seeing a couple of pink flamingos and a
couple of parrots. And it was over.

Finding a way to be happy and thankful for that day, was
hard. Letting go was hard.

And those couple of days in the mountains were an intense exercise
in adapting to what the situation was throwing at me and making the best of it,
keeping in mind what was important (i.e. having a nice time together as a
family), while quickly mourning whatever expectations I didn’t even know I had.
I guess it could be called rolling with the punches.

This is such an essential skill I am in the process of
honing and which I have sorely lacked in the past. My 21 months old son is
teaching me this. I am humbled by him too, every day.

So yes, parenthood is humbling, in so many ways. What have you found humbling in your life?

Now for a not-so-smooth segue, here’s a recipe for one of
those nights you might need to roll with the punches.

We love canned sardines, they are healthy, delicious, easy. I
introduced them to Pablo around 8 months. They make a nice finger food. And on those
busy hectic nights, simply popping a can open can be a saving grace. I often serve
them just plain with a vegetable and rice or quinoa. A few months ago, I had also shared a sardine eggplant brandade recipe which we always enjoy.

When in France
last summer, I came across a small recipe book with nothing but recipes using
canned sardines. I’m finally sharing this yummy and easy little recipe from it. Its presentation is playful for kids, they can even help spooning the stuffing in the mushroom “hats”. And they make an awesome appetizer or lunch for grownups too. I hope
you enjoy it.

Mushrooms stuffed with cream of sardines

Adapted from “Sardines en boîte, les 30 recettes cultes” by Garlone Bardel

Age for babies: 8-10 months

Prep time: 15 min

Cook time: 25 min

4 Portobello mushrooms (or 12 white mushrooms)

1 can of sardines in olive oil, drained and fork-mashed

A handful of chives, chopped

1/2 bunch of Italian parsley, chopped

Preheat the oven at 350°F.

Rinse the mushrooms in running water, dry them, cut the stems off. Set aside.

Chop the mushroom stems finely.

In a large bowl, mix the ricotta, parmesan, sardines, chopped mushroom stems, chives, parsley, salt and pepper to taste.

Spoon the mixture in the mushroom caps.

Place the mushroom caps on parchment paper on a baking sheet, and bake for 25 minutes.

Serve warm. We served it with a mâche pea shoots goat cheese salad.