My son requested an ice cream cake for his 11th birthday. My mind immediately ran to all things exotic and fancy. But he just wanted three layers of coloured ice cream with sprinkles on top. So, we compromised. This cake was so easy to make – it took a bit of time and planning, but we had wonderful fun developing the recipe and deciding what extras would go in each of the layers. We landed on chocolate bottom, strawberry middle and vanilla top with white chocolate shards to decorate the sides and milk chocolate on the top. Of course you can make your own ice cream, but with all the palava of a kid’s birthday party, I didn’t need the stress of making my own. So, I used store-bought Neapolitan ice cream. Continue reading
I love the addition of cardamom in sweet things. Like adding salt or chilli to chocolate, it adds another dimension to the taste. Cardamom brings a tangy, fruity and very slightly peppery contrast the sweet foods and it’s perfect in combination with orange for this refreshing ice cream. It’s a no-churn ice cream because I don’t have an ice cream maker – nor do I want one – I just don’t have the room in my tiny unit. Continue reading
Many years ago when I was a student, I was lucky enough to win a travel scholarship to attend a conference in San Diego in the US. Before flying out on our return to Australia, my travelling companion and I had a couple of days in San Francisco; a beautiful city full of eucalyptus trees and budgies and a climate remarkably like Sydney’s. On our ‘must do’ list was a trip to the district of Haight-Ashbury where our excessive second-hand clothes purchases meant off-loading important conference material to meet our luggage limits (had to get rid of the US currency you see….).