This is such a good recipe to have up your sleeve. When you want nice icecream but haven’t got time to wait for the custard to thicken, or when you realise the iceblock to the icecream maker is not frozen.
It probably actually takes less than three minutes to whip it up, all you need to do is lightly whip some cream and fold in a can of condensed milk and some vanilla or other flavouring.
I made it this week the day before I had a friend coming for dinner straight after work. Together with the amazing butterscotch sauce and salted peanuts this made a lovely sundae.
Three minute icecream, 1 batch
500 ml whipping or double cream
1 tin (ca 400g) sweetened condensed milk
1 tsp vanilla
Whip the cream until soft peaks. Fold in the condensed milk and vanilla. Pour into a freezable container and freeze over night.
I thrive on inspiration from other blogs. Isn’t it great what the internet can provide us with?
Last week I found this recipe on a Swedish food blog I follow; Kryddburken [The Spice Jar] – a wonderful pasta recipe with a fabulous sauce made with spinach, peanuts, lemon, garlic and parmesan. It was utterly simple and tasted lovely. I think this will stick to my weekday repertoire.
I adapted the recipe a little (omitted pine nuts and halved it). You find my version below.
Pasta with spinach and peanut sauce, serves 2
Adapted from this recipe.
200 g pasta of your choice
100 g spinach, roughly chopped
50 g salted peanuts
200 ml half and half (half cream, half milk)
1/2 lemon, the juice
75 ml grated parmesan
1 small garlic clove, pressed
1 tsp chilli sauce
butter and oil for frying
salt and black pepper
Cook the pasta accordingly. Chop the nuts with a knife or in a food processor. Add the butter and oil to a frying pan on high heat. Add the spinach and nuts. Cook until the spinach has wilted and the water has dried away. Add the half and half, garlic and lemon juice and let the sauce thicken while stirring. Season.
Remove from the heat after about 5 minutes and stir in the parmesan. Serve with the pasta.