Adapted from My Kitchen Addiction
Makes 4 quarts

2 cups heavy cream
1 ½ cups whole milk
¾ cup sugar
4 large egg yolks
1½ teaspoon vanilla extract
1  teaspoon mint extract (I used peppermint)
2 drops green food coloring (optional)
3 ounces good quality bittersweet chocolate, chopped

In a medium bowl, whisk together the egg yolks and set aside.

Combine the heavy cream, whole milk, and sugar in a saucepan over medium-low heat, stirring occasionally. Don’t allow the mixture to boil, but watch for it to steam and have little bubbles form around the edges. Remove from heat.

Slowly add the milk mixture to egg yolks, whisking constantly. You can do this by pouring it directly from the pan in a small, steady stream. Or you can use a ladle and slowly add the milk to the eggs, which is how I prefer to do it. Once the mixture is completely combined, return it to the saucepan and place over medium heat and continue to cook until thickened, stirring constantly. You want the mixture to coat the back of a spoon.

Remove from heat and add the vanilla and mint extracts and the food coloring, if using. Pour into a shallow dish and cover with plastic wrap. Chill for a few hours or overnight.

When ready to make the ice cream, follow the instructions for your machine. Add the chopped chocolate during the last 5 minutes of freezing. The ice cream will be the consistency of soft serve. If desired, transfer the ice cream to a bowl and freeze for an additional 1-2 hours to harden.

Soft serve frozen dessert made with crushed pineapples,
lemon juice, and lime juice
Photo courtesy of Kylie Healey
* This is not an official Disney recipe but rather a very close
replication.
Ingredients
2 20 ounce cans Dole crushed pineapple with juice
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup sugar
1 and 1/2 cups heavy whipping cream, whipped
Instructions
1. Drain pineapple; reserve 2 tablespoons juice. Set aside.
2. Place pineapple, lemon juice, lime juice, sugar and
reserved pineapple juice in blender or food processor
container; cover and blend until smooth.
3. Pour into two 1-quart freezer zipped bags and store bags
flat in freezer.
4. Freeze 1-1/2 hours or until slushy.
5. Stir pineapple slush gently into whipped cream until
slightly blended, in large bowl.
6. Return to freezer until completely frozen, about 1 hour
Delish recipes

Next time you are reaching for a sweet treat, have these Pina Colada Pops at the ready!
Blend and freeze 1 can pineapple chunks in juice,1 banana, 1 can coconut milk, 1/2 tsp vanilla extract.

Calories: 117 per pop (don’t forget sticks)

Makes 6

Kevs mad menus and recipes

BENHET SE VANILLA ROOMYS
Vanilla ice cream!!!! My my roomys maker gemaak!
150 ml melk
50 g suiker
250 ml room
50g fyn sjokolade

Verhit melk en suiker tot suiker op gelos is! Laat afkoel en meng room in! Voeg nou vloeistof in roomys bak wat reeds draai!!! Sodra roomys begin verdik voeg sjokolade in!!!! Laat draai tot dik genoeg na jou smaak

Foto en resep:  Benhet Niewenhuis

2 and 1/2 cups cold, plain greek yogurt (any fat content is fine)

8 oz. cream cheese, lite cream cheese or Neufchatel, softened to room temp.

1/2 cup cold blueberry pie filling

1 cup fresh blueberries

1/2 cup sugar

1 teaspoon pure vanilla extract

Teddy Grahams + extra fresh blueberries for garnish

Mix everything, except for garnishes, in a large mixing bowl until well combined.

Place in the freezer bowl of your ice cream maker and process according to manufacturer’s directions (I set my timer for 20 minutes.)

Garnish and enjoy immediately, or place in a freezer-safe container. Cover and freeze for 2-4 hours for a firmer frozen yogurt. If you have this in the freezer longer than 4 hours you may have to allow your frozen yogurt to sit on the counter to warm up a bit so it becomes scoopable again.

Enjoy!
Bron Chindeep

EASY STRAWBERRY ICE CREAM
Cook’s Tips : You may need to add more sugar if the strawberries are not very sweet, or less, as the case may be. For best results, use ripe, flavoursome strawberries with a strong fragrance.
Serves : 4

Ingredients

400g sweet, ripe strawberries
125ml white granulated sugar (use more or less depending on the sweetness of the strawberries)
1 squeeze fresh lemon juice
200ml fresh cream, chilled
250ml ready-made custard, chilled

1. If you don’t have an ice-cream maker, put a big metal bowl into your deep freeze.

2. Pull the green tops off the strawberries and cut them in half. Put them in a bowl, sprinkle with the sugar (see Cook’s tips below) and set aside for 3/4 of an hour, stirring once or twice.

3. Place the strawberries and the syrup that has formed into the goblet of a liquidiser, or into a food processor fitted with a metal blade. Process to a fine purée. Add the custard and the cream and blitz until well combined (but don’t over-beat the mixture).

4. Squeeze in just enough lemon juice – a teaspoon or so – to give the mixture a slight zip.

5. Pour the mixture into an ice-cream maker and process in the normal way. If you don’t have such a gadget, tip the mixture into the chilled metal bowl and place in the deep freeze. Freeze for three to five hours (depending on how arctic your freezer is), whisking the mixture every hour – or more often – during that time.

6. Serve in cones.

Serving Suggestion : If you’d like some fruity chunks in your icecream, reserve a few halved strawberries for dicing and adding to the mixture just before you freeze it.

Woolworths recipes-Recipe By: Jane-Anne Hobbs.

Bought sponge cake works beautifully
I brushed Mazola Corn Oil on both sides of each piece of pound cake, and it worked like a charm. The outside of the cake was crisp and grilled while the inside was warm and soft. No sticking to the grill. Corn Oil also has a higher smoke point than other oils like olive oil, so its less likely to burn or leave a bad taste when using for cooking on a grill. The perfect solution for this grilled dessert!

For the fruit, we grilled the banana, strawberries, and pineapple on top of aluminium foil. The fruit will get soft while grilling, so the foil helped to make sure it didn’t fall through the cracks. Grilling the fruit brought out so much flavour and juice, extra tasty on the grilled poundcake!

Cookie Rookie
Post Elize Grobbelaar

quick recipe with just 5 ingredients.

INGREDIENTS
1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
2 teaspoons pure vanilla extract
DIRECTIONS
Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream, then bring the mixture just to a simmer, stirring occasionally, and remove from the heat. In a medium mixing bowl whisk the egg yolks until they lighten in color, gradually add the sugar and whisk to combine.
Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175°F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract.
Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40°F or below. Pour into an ice cream maker and process according to the manufacturer’s directions. This should take approximately 25 to 35 minutes. Serve the chocolate ice cream as-is or freeze for another 3 to 4 hours to allow the ice cream to harden.
BRON- KUNG FOOD

Icing cream is a cross between cream and icing, a delicious, fluffy light combination of heavy cream and powdered sugar. You can use this recipe to frost a cake or fill it. If using it for filling, it will be enough to place between 3 layers. If you are using it for a 2 layer cake, you can cut the recipe in half.

There are so many scrumptious variations you can do if using it for filling. When filling you don’t worry as much about lumps, bumps, and a perfectly smooth appearance, so it gives you more versatility to play around with the recipe.

The basic recipe is suitable for either frosting or filling:

2 cups heavy cream
3/4 cups confectioners sugar
2 teaspoons vanilla

Place the heavy cream in the bowl of an electric mixer. The bowl should be chilled beforehand and be completely dry.

Begin mixing at low speed until the heavy cream starts to thicken. Increase the speed to high and beat just until you start seeing streaks in the cream.

Add the confectioners sugar and vanilla and beat on high speed until the mixture holds a soft peak when lifting the beater out of the icing.

Frost cake with a metal spatula or fill cake by spooning it into the center of the tier and spreading evenly with a spatula.

The cake needs to be kept refrigerated until served.

Cocoa Cream Icing:

Reduce confectioners sugar to 1/2 cup. When adding confectioners sugar, add 1/2 cup cocoa powder.

Cake Filling Variation:

Chocolate Hazelnut Filling

Follow the directions above. In a food processor, finely chop 1/2 cup toasted hazelnuts and 1/2 cup bittersweet chocolate. Fold into the icing cream. For a really great cake, brush the cake layers lightly with rum before applying the filling.

Cakedecoratingcorner
Post Elize Grobbelaar

PERE IN ROOIWYN MET PYNAPPEL SORBET
1 ½ koppie Shiraz rooiwyn
¾ koppie suiker
2 eetlepels suurlemoensap
2 teelepels vanilla geursel
2 teelepels kaneel
6 stewige pere geskil maar los stingel

Plaas al die bestanddele bymekaar in pot en kook dit.
Draai plaat laer en sit die pere op hul sy in stroop. Laat prut tot pere sag is.
Ek het dit elke 10 min omgedraai. Sodat elke kant kan stroop trek.
Myne het so 30 min gevat. Maar ek dink dit hang van hoe hard die pere is. So toets dit maar. As pere sag is haal uit en laat afkoel.
Reduce stroop tot helfde.

Die pynappel en rissie sorbet
1 pynappel
1 koppie suiker
1 koppie water
1 rissie
Sny pynappel en rissie op en plaas alles in pot. Kook tot pynappel sag is. Maak fyn in blender en vries dit.  Bedien saam met die pere.

Resep en foto: Marian van Deventer