These recipes require just three key ingredients and — wait for it — no ice-cream maker. I’m looking for recipes for an 18 year old disabled child who must ALWAYS eat pureed foods. Then it switched to Cookies and Cream Ice Cream and then back to Butter Pecan again. I have shared with those behind me, in hopes they will see the support out on coming with those neat and fabulious recipes.
Note: My only issue with this recipe is that it makes a rather small quantity of ice cream. This won’t make it as light and airy as an ice cream maker, but it works in a pinch! Transfer soft ice cream to plastic container and chill for a few hours until firm. Everything looks and sounds very gourmet, but the two recipes I made from the book were super-simple to prepare.
It’s a crisp waffle square smothered in miso caramel & chocolate sauce, drizzled with chopped peanuts, and topped with curry banana ice cream and a candy bar slice. I used chopped pistachios and almonds instead and added a package of vanilla pudding mix (you mix it with the pineapple before adding anything else to the bowl) hubby loved it so fingers crossed that it is a hit!
This pavlova light, fluffy meringue filled with tart lemon curd and topped with both berries and bittersweet chocolate is an elegant, party-ready dessert. You could (and I often do) serve it with a chocolate sauce but my absolute favourite way of eating this is by squidging it into little brioches, like sweet burger buns, as they do in the south of Italy.
If you only have one bowl and want to double the recipe, you can save half the base in the refrigerator overnight, then re-freeze your bowl for the second batch. I was looking for something to do with 3 very ripe bananas and some leftover heavy cream (it was almost expired and I hate to throw food away).
