It has been a whirlwind of a year so far. I had promised myself to update TNS at least once a month and I cannot believe that I have not had the time to do so. I was in India in April-May for almost a month and when I got back I was working on a spice project followed by online photography tutorials that were packed. If you are interested to register for my online class - click here. I now offer group lessons as well, the post has all the details and if you have further questions you can email me or send me a message on Instagram or leave a comment here.
About these super easy muffin tin ice cream. These are super easy and almost have a gourmet look about them. My sister and brother-in-law were visiting and my brother-in-law loves desserts, so I created this ahead of time so I could spend time with them and not be stuck in the kitchen.
Ingredients
- tub of vanilla ice cream ( somewhat thawed)
- 1 cup cherries and strawberries
- 1-inch ginger
- 1 cup fresh figs
- 1/4 tsp red chili powder
- 1/4 tsp tamarind paste
- 2+2 tbsp brown sugar
Instructions :
- Pit the cherries and either crush them from the back of a spoon or in a blender coarsely grind them ( not a smooth paste)
- Do the same for fig but smoother consistency
- In two separate pan heat, the cherry and fig separately add 2 tbsp brown sugar to both.
- Add ginger to the fig and red chili in the cherries.
- Cook and it will be a jam-like consistency.
Use a non-stick muffin tin and add the jelly in the bottom and the vanilla ice cream on top, flatten from the back of a spoon.
Freeze for 3-4 hours
Invert, remove the muffin ice cream and serve with fresh fruits and mint.
Get creative with your toppings.
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Thanks for stopping by and taking the time to browse. I appreciate all your comments, feedback and input. Hope you enjoy your stay :))
hugs!
simi