Oreo ice cream sandwiches and the end of Summer

sandwichSummer ended this weekend. How dramatic does that sound? Even though everyone was heralding the end, both days were really hot. Hot enough that I decided to make my own ice cream, without an ice cream machine!

It did not disappoint.

The custard base gives it a sweet, smooth flavour, and the Oreos add a delectable crunch – the best taste, however, if the satisfaction of home-made ice cream!
I refuse to believe that this is the last batch of ice cream I’ll be making – with the weather we had today (stinking hot), I envisage many more batches of home-made ice cream!

No-churn berry ice cream and Summer

aboveI have a love-hate relationship with Summer. I love the wild-eyed excitement that sunny weather awakens in people. I hate that it’s too hot in the kitchen to bake all day. I love the amazing curls that sea water brings to my hair. I hate how I manage to get awkward burnt patches, despite religiously applying sunscreen. I love Summer fruits. I hate being stuck indoors when all I want to do is be in the glorious sunshine.

Mango macadamia icecream and freedom

slicedI’ve been very lucky these past two weeks. I was given a ridiculous amount of pears last week and my dad was given a whole bag full of mangoes. The pears were delightful – they’re so versatile and perfectly ripe right now.

Commandeering my dad’s mango bag, however, was an entirely different kind of wonderful. Mangoes are Summer, Christmas and deliciousness bundled into a little oval shape present. They’re sweet and messy and dripping with gorgeous nectar.

I’m not usually allowed to experiment with cooking mangoes because people want to eat them (greedy, right?!) and they don’t often last more than 48 hours in this house. Having the bag of them allowed me a little freedom.

Tasty, tasty freedom.

Mangoes need very little improvement, so I didn’t want to tinker with them too much. I just added sugar (a classic Baking with Gab move), macadamias and ice cream. This is like a home-made version of those moreish Weis bars.

Caramelising the mangoes intensifies the flavours because the mango flavour seeps into the brown sugar and the mango flesh becomes slightly mushier. This is a perfect dessert

Mango macadamia icecream topping

  • ¼ cup macadamias, roughly choppednom
  • 1 mango
  • ¼ cup brown sugar
  • 4 scoops ice cream

 

 

 

mmPlace a non-stick frying pan over a high heat to warm up. Plop your macadamias straight into the pan and stir for five minutes so that they start to brown. While the macadamias are roasting, slice the cheeks off the mango and away from the seed, then cube the flesh and discard the skin.

roastedKeep stirring the macadamias as you’re cutting the mango, you don’t want the macadamias to burn.

When the macadamias are browned, remove them from the pan and wipe it out. Return the pan to the heat and cover the cooking surface with a piece of baking paper. Measure out the brown sugar onto a dinner plate and pour the pieces of mango onto the sugar. Toss to give them a good, coating.

cookPour the entire contents of the dinner plate onto the baking paper in the frying pan and let them cook for 5-8 minutes. Turn the mango pieces with tongs occasionally and give the caramelising sugar a stir so it doesn’t bubble up too much.

serveTake the gorgeous, golden mixture off the heat, quickly serve up four scoops of ice cream and scoop the mango over the top. Toss a few macadamias over the top and serve before the ice cream is completely melted.

This dessert is super easy and it’s so delicious that guests won’t believe how easy it is to throw together. You only need one pan and 12 minutes to whip this dessert up…and the baking paper means that you don’t even need to scrub the frying pan!

cupsOn a slightly funny mango-related note, the big mango which usually lives in Bowen, North Queensland has been stolen. Hopefully it’s returned, uneaten soon!

 

Chocolate milkshakes and childhood

aboveIt turns out that yesterday was chocolate milkshake day.

How did I miss such a glorious day??

As soon as I found out that I’d missed it, I set about to make amends (mainly for my own benefit, but hopefully my readers will appreciate it as well!) I made six variations on the humble old chocolate milkshake – I hope one (or more) of them take your fancy.

NormanNorman wasn’t too impressed with my recipe choice today – he spent the day snuggled on the lounge because he decided it was too cold for milkshakes.

I love everything about milkshakes. I love how milk straight from the fridge is the coldest liquid substance you can drink, how lovely milkshakes are when they’re jam-packed with ice cubes, how some chunks of ice cream get stuck in your straw as you drink them. And how satisfying those last few chocolatey bubbles are when you get to the bottom.