I am not sure this should be called “ice cream”. It is more like a frozen chocolate ganache or a rich frozen toffee come chocolate sauce. That said, this recipe is currently being hailed as the “best ever chocolate ice cream” on Pinterest and so I tracked it back to the original food blog and the words, photos and easy method made me curious enough to give it bash.
Posts Tagged ‘no machine ice cream’
You certainly do not need an ice cream machine to make creamy ice cream but the trick to more creaminess and less icicles is Woolworth’s Ayrshire cream.
Malva pudding is not only a South African staple; it is Madiba’s favourite pudding too!
There are so many versions of the pudding, but my mom’s recipe (with my addition of Cape Velvet) remains my favourite.
I have paired the pudding with a beautiful smooth ice cream, (which requires no ice cream machine) from one of my favourite local recipe books: Prickly Pears and Pomegranates.
When I first read the book I was convinced I had been accidentally swapped at birth and actually belonged to the Palmer family and should have been raised on a farm cooking daily feasts for lunch.
You do not have to be a chef armed with ramekins and dariol moulds to make perfect little puddings. Scoot off to Wespack for mini enamel mugs (R5) and follow my instructions below to serve both in the mugs or unmoulded.
NEVER try to double a portion of Malva pudding-it has to do with not doubling the bicarb but using a different ratio.
After trying unsuccessfully to double my favourite recipe, my friend and baking expert Julie, kindly sent word of my malva disasters off to her friends, and Angela Day’s (Jenny Kay) expertise saved the day (as well as my sanity).
Just make two batches. It is easier than trying to explain the precise science of raising agents, which still leaves me very perplexed.
This is as local and LEKKER as it gets!