It has been awhile, a long hot summer sort of while.
From conference talks (yes me!) regarding refugee integration in Malta to sewing projects like sword cases and Chinese calligraphy brush carriers! Exciting and busy times.. but it has also been a very hot summer and the ice cream making has been in FULL SWING,
(had a goal of 11 flavours for the 11 weeks of summer ) this was reached his week!
So here goes, in no particular order, this summer's flavours
Maltese honey and cinnamon
Fig (with a hint of cloves)
Maple and walnut
Dark chocolate and orange
Espresso with chocolate bits and toasted hazelnuts
Dark chocolate with raspberries
cardamon and date
I needed a little nudge, you know that kind that gets you moving again,
time to get back to the computer and the blog (thank you Isabel!) so here I am...and here is the Ginger ice cream recipe which I MUST share as it is so easy and sooooo good!
Ginger Ice Cream
peel and chop into big chunks 1/2 cup of fresh ginger root
2 cups milk
1 cup cream
4 egg yolks
3/4 cup sugar
Directions: heat until almost simmering the milk, cream, chopped ginger and 1/2 cup of the sugar, meanwhile separate 4 egg yolks and whisk briskly, add in the the remaining 1/4 cup sugar just at the end. Ladle in VERY gradually the hot milk mixture into the egg yolks, whisking all the while, return the mixture to a pan on very low heat and stir continuously 7-10 min. until the mixture thickens and coats the back of a spoon, so as you can draw a line in it. Do not let it boil. Remove from heat, strain out the ginger and set the mixture in the fridge to cool for at least 3 hours before putting in an ice cream maker (churn for 20-25 min.).
Hope you have been enjoying your summer,
I leave you with a recent picture of our youngest, 'Beppe' and his new word for this week- PIZZA!