Hello lovely readers, I hope you’re all enjoying the summer – on vacation or at home. I have to say I’m quite surprised to see that so many of you are stopping by passionforbaking.com even in the summertime.
Ice creams are popular this time of year, or so they are in my house anyway. I made some fancy ice creams the other day, a nice ending to a nice dinner with my guests.
You’ll soon get to see how to make them yourself, but first:
Tomorrow, on July 7th, 13 of my favorite recipes will be featured in the Norwegian weekly magazine Hjemmet. You can see some of them below:
And in my last post three of my readers were given the chance to win my new cake mixes from Møllerens.
The winners are:
- Else Marie Lida
- Filip Johansen
- Vivi Ann R. Kristensen
Congrats to all of you. Send an e-mail to email@example.com (subject: “Møllerens”) with your postal address.
Ok, over to my fancy ice cream.
- chocolate of your choice, food colorings (for white chocolate, optional)
- fancy silicone molds
- ice cream (see here for several ice cream recipes)
Start by melting some chocolate. Brush the inside of the mold with the melted chocolate, then freeze for 5 minutes.
Repeat the brushing and the freezing at least three times.
Fill the chocolate covered mold with ice cream, then return to the freezer for 30 minutes.
Remove from the freezer, sprinkle grated chocolate over the ice cream to cover completely.
Freeze again for at least 3 hours.
Go here to see several recipes for ice cream.
I used passion fruit ice cream for some of the molds, you can find the recipe here.
I also used brownie ice cream for some of the molds, you can find the recipe here.
You can find the raspberry ice cream here.
Pop them out of their molds just before serving.
Serve with love…
If you want to skip the melted chocolate step, just fill the molds directly with ice cream. But the ice cream will melt more quickly, and they won’t keep their shape like they do here.
I hope I was able to tempt you…
I wish you all a wonderful summer.
See you soon!
Hugs from me to you.