Every Sunday afternoon for quite a few years now we have icecream sundaes. So on Sunday afternoon, I got out my sandwich maker, rolled up some cardboard into a cone shape and made up my mixture
I ended up having one that was described as coconut ice, with grass jelly (available in tins at Asian supermarkets and quite delicious) and red beans (which I do not like and left on the side of the dish) and a brown sugar syrup that was completely luxe and amazing
People most often add strawberries. Like every year, this year I also received some rhubarb from my mom's garden and because I promised myself that I will prepare a lot of different flavors of homemade ice-cream this year, I transformed this sour stalks into an excellent rhubarb icecream
For the Japanese, soft serve is the icecream style of choice. Actually, I didn’t, but I couldn’t get enough of this magnificent Yubari flavoured soft serve
In a large bowl, beat heavy whipping cream and vanilla essence until medium peaks form. 2 1/2 cup heavy whipping cream. Add the condensed milk mixture to this and mix gently using the hand mixer for 15-30 seconds. Recipe adapted from here 2 1/2 cup heavy whipping cream
I've made Anna Olson's Soft Blueberry Stick Buns a few years ago, and loved the addition of cream cheese in the dough which gave it a creamy and soft texture
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