It’s been a bit of a flat-out week, even though I haven’t been at work…
I know I was only off a couple of weeks ago but as I did last year, I saved lots of holiday, thinking I’d need it, then had to use it or lose it by the end of the year. It makes sense anyway from a horsey point of view to have time off now; in summer, it’s always light enough to ride after work whereas had I not been off this week, I would hardly have ridden at all. Freezing and windy in daylight is one thing, freezing and windy and black as the Ace of Spades is completely another 🙂
As it was, I’ve done loads with THWNN (who I might call Sam, what do you think?); a lesson on Tuesday, another one yesterday, as my friend had to back out of a clinic spot she’d booked, and a show today. He went really well, and I feel I’ve made loads of progress with him, just this week.
Not so good was the view I woke up to on Wednesday morning:
I practised my well-versed art of Snow Denial, ie closing the curtains and pretending it’s not there, which worked a treat – it was gone by the afternoon 🙂
It’s been so cold since though, today at the show was absolutely Baltic, even with so many layers on, I could hardly move.
Hence my latest contribution to 12 Weeks of Christmas Treats:
Yep, ice cream. Of course.
As the flapjacks I’ve made a lot recently have only used 1/4 tin condensed milk per batch, I’ve been putting the rest of each tin in the freezer and although it keeps perfectly, it doesn’t actually freeze solid, it just gets a bit thicker. That made me think it could make a nice creamy ice cream. Then, I was talking to my mum about Christmas Day, when I’m going to make a sticky toffee pudding for those (me included) who aren’t too keen on Christmas pudding. I thought making some ice cream would be good to go with it and as the best I’ve ever had is the honeycomb Simply Ice Cream, I thought I’d have a go at my own.
I looked up honeycomb ice cream – and found all the recipes use condensed milk… don’t ya just love it when a plan comes together like that 😉
Honeycomb ice cream:
1/3 quantities of this honeycomb, from the Pink Whisk
2x (284ml) pots double cream
1 (397g) can condensed milk
1tbsp vodka (alcohol keeps ice cream creamy, but you can’t taste it)
Make the honeycomb according to the recipe linked above. Once it’s cooled, use a rolling pin to break it up into tiny chunks. There will be loads of golden dust but fear not, it’s all good.
Whisk the cream to soft peaks, then fold in the condensed milk and vodka and whisk to stiff peaks. Fold in the crushed honeycomb, pour into a plastic box and freeze for a couple of hours.
Most of the similar recipes for this don’t use an ice cream maker but because I’ve got one, I wanted to use it! I churned about 3/4 of the above recipe, as that was all that fitted, and froze the rest straight away. And I have to admit, the non-churned one was as good as the churned, if not better.
The honeycomb almost melts into the ice cream, giving swirls of caramel deliciousness, almost as if there’s sauce rippled through, and a great flavour and texture, with lovely crunchy bits too. The only problem is, I can’t see this batch lasting till Christmas…. 🙂