Tag Archives for ice-cream
Pop-up shop with Jane sews, Paul’s Homemade Ice-cream, Matthew Mole, Super Eyewear and Tea Hunters19. September 2014
If you are looking to do something fun next Wednesday, which involves you spoiling yourself with pretty clothes from Jane Sews’ new Summer collection, sunglasses, tea, ice-cream and the sights of Matthew Mole’s face, then I suggest you head on over to Wolves for a super cool pop-up shop organised by lovely Amy from Jane Sews. There is going to be lots of nice things for you to get your little paws on, so I really hope to see you all there.
Below are some beautiful images from Jane Sews new Summer look book – just a few sneak peaks of the some of the loveliness you can expect to find at Wolves next week. Can’t wait!
Eyescream and Friends.08. April 2013
My friend Clint who loves making ice-cream and is damn good at it too, sent me a link for a product called Eyescream and Friends. I absolutely love this concept! I think it’s imaginative and sweet and is something I wish I had thought of.
The guys from a architecture and graphic studio called Marion + Merche had to redesign the visual branding and identity for a new Taiwanese shaved ice shop that had opened up in their hometown of Barcelona. The pair decided to instill each mountain of shaved ice with their very own personalities by adding edible sugar eyes to each serving. So genius. They then went on to design wooden boxes that houses the ice-cream and 2 toppings (friends) which you can add at your own leisure.
I love everything about this brand, the simplicity of the idea, the name the packaging, the cool little shop, which is all on wheels so they can push it around and lay it out any way they want. It all awesome, nice one guys! Next time I’m in Barcelona I’m definitely coming to stuff my face with one of these faces – Paseo Joan de Borbo 30. Barcelona, Spain.
Check out their site to see what the product looked like before, it was horrible.
Ampersand the Conery16. October 2012
This morning I was tweeted at by the folks from Ampersand the Conery so I thought I would check them out. They are 3 friends that make flavoured ice-cream cones that sound and look delicious. There cones are made from all natural ingredients, the flavors have been tested by everyone around them, which means that they’re friends and family approved (as said in their own words – love that).
They have a Kickstarter project on the go at the moment, so if you are keen to support them in their task to make ice-cream even more delicious than it already is, click here and lend them a helping hand. By the looks of these pictures you will be doing the world a favour.
Toasted marshmallow coconut milk ice cream.10. September 2012
Found this recipe for toasted marshmallow coconut milk ice cream. Holy crap balls I need this ice-cream in my yapper right now. But I have a meeting to go to, so I guess that’s not going to happen. If anyone wants to attempt it and then dry ice some over to me, you are more than welcome.
Recipe copied and pasted from here
3 1/4 cups full-fat canned coconut milk, mixed well so it’s not separated
1 1/2 tablespoons cornstarch
1/2 teaspoon sea salt
2/3 cups granulated sugar
2 tablespoons light corn syrup
1 tablespoon vanilla extract
1/2 cup marshmallow fluff or cream
1 10-ounce bag of marshmallows, toasted
In a small bowl, mix together 2 tablespoons of the coconut milk with the cornstarch and whisk until smooth. Set aside.
In a large saucepan (Jeni recommends a 4-quart), add coconut milk, sugar and corn syrup, whisking together. Bring to a rolling boil – for me, this was over medium heat. Keep a close eye on the mixture because if it gets too hot, it will boil up and over very quickly. You want it to the point when the milk is bubbling and rolling but now boiling over. Once it comes to that point, boil for 4 minutes. I stirred occasionally here. After 4 minutes, remove from heat and very slowly whisk in the cornstarch mixture. I did it in 3 parts – adding 1/3 of it and whisking at a time. Bring back over heat and bring to a rolling boil again, this time stirring with a spatula while the mixture just thickens slightly – about 1-2 minutes.
Grab another very large bowl and fill it halfway full with cold water, adding a bunch of ice cubes as well. Remove the coconut milk mixture from heat and pour the it into a one gallon freezer ziplock bag, pushing the air out and sealing it. Place it in the ice bath for 30-45 minutes until cold, adding more ice if needed. I actually set my bag right IN the ice bath, then carefully poured in the milk.
After 30 minutes or so, pour the ice cream mixture into your ice cream maker and churn according to the directions. When it begins churning, you can toast your marshmallows. If you have a gas stove you can do it that way, or you can place them under the broiler for a little less than a minute or until your desired doneness. You don’t have to use the whole bag – use as many as you’d like. After 10-15 minutes of churning, add in the vanilla extract and spoonfuls of marshmallow fluff while still churning. (If you don’t have an opening in your ice cream make to add, you can add the vanilla at the beginning and fold in the marshmallow at the end.) After 5 more minutes, add in the toasted marshmallows one at a time, making sure they get mixed in.
Once churned to your desired consistency, place in a freezer-safe container, add more marshmallows if desired, cover with a lid or layer of plastic wrap pressed on the ice cream, and freezer 2-6 hours.