Cherry Ripple Ice Cream

In our backyard we have lots of beautiful fruit trees. We grow satsuma plums, nectarines, peaches, pomegranates, lemons, blood oranges and my personal favourite CHERRIES! There is normally too much fruit to eat so what we don’t give away we turn in to jams, preserves and dried fruits. This cherry season I decided to try and make some cherry ripple ice cream for a refreshing summer treat. I found a simple base recipe using cream, milk, sugar and vanilla bean paste then added some cherry syrup while it was churning in the ice cream maker and layered more of the cherry syrup with the base in a container before putting it in the freezer.

3/4 cup caster sugar
1 cup double cream
2 cups full cream milk
1/2 teaspoon vanilla bean paste

Cherry Syrup
1 1/2 cups of pitted cherries
1/3 cup caster sugar
a splash of water

Place syrup ingredients in to a saucepan and cook on low heat until cherries are soft. Use a mesh sieve to push the cherries through to remove the skins. Refrigerate until cool. (Tip: do this the day before churning)

Put all of the ice cream base ingredients in to another saucepan on low heat until the sugar dissolves. Allow to cool and refrigerate until cold (Tip: do this the day before churning too!)

Place the ice cream base in your ice cream machine, add a bit of syrup so it turns pink and churn until it gets thick. Spoon a layer of ice cream in to a freezer container and pour over some cherry syrup, repeat until you’ve used up all of the base.
Freeze 🙂

Once it has frozen you can scoop it in to some waffle cones and enjoy on a hot day. Now it is satsuma plum season so time to think of some yummy plum recipes!

I am really loving my camera and starting to get the hang of taking photos that I am happy with. I still have no idea how to edit photos so haven’t even attempted that yet but one step at a time hey! If anyone has any photo tips/editing software suggestions let me know below!

Crispy Chocolate Caramel Peanut Slice

When it is too hot to go outside on my day off I have to come up with activities to keep myself busy. Today I looked in the pantry and saw that I had all the makings of a caramel slice. I opened up my Donna Hay cookbook and found the recipe I have made many times before for her Classic Chocolate Caramel Slice but decided to add a few additions to make it crispy and peanuty! Normally I find the caramel layer a bit too rich for my liking so I reduced the caramel and added rice crispy cereal and crushed peanuts. It gives it a thicker and more crumbly texture. Now to work out what to make tomorrow, 40°C+ is not fun!

Biscuity Base Layer
1 cup of plain flour
1/2 cup of desiccated coconut
1/2 cup brown sugar
125g butter (melted)

Crispy Caramel Peanut Layer
400g sweetened condensed milk
60g butter
75g golden syrup
1/2 cup crushed peanuts
2 cups rice crispy cereal

Chocolate Layer
100g dark chocolate
100g milk chocolate
2 teaspoons vegetable oil

Preheat oven to 180°C.
Line an approximately 7 inch square cake tin with baking paper.
Place biscuit base layer ingredients in a bowl and mix until combined.
Spoon mixture in to prepared tin and smooth out evenly with the back of a spoon.
Bake for 15 minutes

While the base is baking, place condensed milk, butter and golden syrup in a saucepan on low heat for about 10 minutes, stirring constantly so it doesn’t catch and burn on the bottom.
Mix in rice crispy cereal and crushed peanuts.
Once base layer has been in the oven for 15 minutes, take it out and spoon caramel on top, spreading it out evenly.
Bake for another 20-25 minutes or until the caramel layer looks golden on top.
Take tin out of the oven and allow to cool for about 20 minutes.

Melt milk chocolate and dark chocolate slowly in separate bowls in the microwave.
Once melted, stir in 1 teaspoon of vegetable oil to each chocolate type.
Spoon blobs of each chocolate on the top of the caramel layer and swirl around.
Tap the container on the bench so air bubbles on the surface burst.
Put in the fridge to cool completely before removing the slice from the tin and cutting in to pieces (a heated knife will help to get through the chocolate layer).

Store in an airtight container for up to 5 days