There’s nothing more satisfying than reaching that elusive light at the end of the tunnel is there?
I’ve just finished 16 long weeks of my last university semester for the year and can scarcely believe I’m already half-way through my writing degree. Phew!
It’s a lovely feeling of relief, especially on the weekends when I wake up on a Saturday morning and revel in the idea that the day is ALL mine. I finally have time to breathe, time to read, time to catch up with long neglected friends and the time to get back into the kitchen.
More importantly, I can finally get to back to the blogging business that I love, so I’m going to celebrate with you all with ice cream – sound good?
And while we’re at it, there’s plenty of other fine things to celebrate this end of the year like Christmas being so tantalisingly close or Thanksgiving for my lovely US readers. It’s also the time when my Grandma’s beloved mulberry tree briefly shares its jewelled fruit beauties which hang heavily underneath its leafy branches just waiting to made into a gorgeous pie.
This time of year also gives us the inviting smells of summer and long afternoons filled with warmth and sunshine, the feel of fresh green grass between our toes and the adventure that begins on with a cheeky cocktail and the twinkle of an idea on a Friday afternoon. Are you ready?
This Blackberry and Goats Cheese Ice Cream recipe is my latest invention for my food and wine pages over at Latte Magazine. I tell you – these two ingredients combine with condensed milk and sour cream to create pure ice cream magic without the use of an ice cream machine. The beautiful purple hue marbling in the scoops also look pretty on the dinner table too. The tartness of the blackberries marries just a little too well with the creaminess of the goats cheese and balanced sweetness of the condensed milk so that one scoop is never enough. Yes, it’s that good.
I hope your own adventure this weekend is made just that little sweeter with a bowl of Blackberry and Goats Cheese Ice Cream. Go on……
Blackberry and Goats Cheese Ice Cream
1 can condensed milk (400ml)
150ml thickened cream
250ml sour cream
100g plain goats cheese or curd
2 cups of fresh or frozen blackberries
- Combine condensed milk, creams and goats cheese together and whip until aerated. Then pour into freezer container.
- Blend blackberries into a pulp and then spoon in the ice cream mixture and swirl gently for marbled effect. Refrigerate overnight.