A Food & Travel Blog

Dulce de Leche Ice Cream with Salted Maple Pecans

12/11/2012 | By

Dulce de Leche Ice Cream

Dulce de Leche Ice Cream

I’m very fortunate to live in a glorious part of the world.  South Australia is an arid, dry state for the most part, but here in the Adelaide Hills (or more specifically, the Onkaparinga Valley – a distinction The Husband always insists on) we enjoy a decent annual rainfall, four seasons in each year instead of just two, lush rolling hills and fertile soils.  There is rich farmland up here and from my property I can see orchards, vineyards, olive groves, herds of cattle and paddocks full of pasture gently undulating in the breeze.  (Actually, from the front doorstep on Saturday I could see a big, brown snake, too!)

Spring time is magnificent here as the days begin to warm up and lengthen, gardens burst into life and the local farmers get on their tractors and begin to cut the hay.  And there’s the sting – that bloody hay.  This last weekend the weather was stunning; perfect for pottering around in the garden and dusting the redback spiders off the outdoor setting ready for alfresco dining.  At least that’s what I would have been doing if I hadn’t had to shut myself in the house and practically hermetically seal all the doors and windows against the ubiquitious hay fever allergens.  Red-nosed, streamy-eyed and clutching a big box of tissues, I wandered from room to room gazing out of the windows at natures bounty unfolding in my front yard, making very brief forays out to hang a load of washing in the back in between bouts of sneezing.

Resigned to my fate, I decided to put my time to some use in the kitchen and dragged out my ice cream machine.  I’d laid my hands on some beautiful, locally made La Gringa Dulce de Leche and was pretty keen to find some more ways to incorporate it into my diet.  This resultant ice cream is a very happy way to do so, but the addition of the Salted Maple Pecans was truly a rare (for me, at any rate) moment of inspiration.  They are deliciously simple, but give the plain ice cream the lift it needs and are utterly addictive.

Dulce de Leche Ice Cream with Salted Maple Pecans

Another easy dessert from the queen of Lazy! The nuts make this dish very special, though. Don't miss them out.
Course: Dessert
Author: Amanda McInerney - Lambs Ears and Honey

Ingredients

  • 1 cup pecans roughly chopped
  • 2 Tbsp pure maple syrup
  • 1 tsp sea salt
  • 600 mls pouring cream
  • 300 mls milk
  • 275 gms dulce de leche
  • 1/2 tsp vanilla paste
  • 1 good pinch of salt

Instructions

  • Preheat oven to 170C.
  • Combine the pecans, maple syrup and salt in a bowl, stir to coat thoroughly.
  • Scatter on a lined baking tray and put in oven.
  • Stir around to ensure even browning after 10 minutes, cook for 10 minutes more or until golden. Cool on a rack.
  • Combine cream and milk in saucepan over moderate heat, bring just to the boil, then remove from heat.
  • Whisk in dulce de leche, vanilla paste & salt. Pour into bowl and refrigerate until cool.
  • Churn in Ice cream machine until frozen.
  • Sprinkle with the pecans before serving.

 

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Flourless Almond Butter Chocolate Chip Cookies

21/09/2012 | By

It’s going to be a long day today.  My son was up and out the door at 0430 hrs this morning on his way to catch a plane to Brisbane for his football trip/weekend.  Football trips have been in the news in Australia of late for all the wrong reasons and, like most 19 year-olds, my sons impulse control and decision-making can be a little flawed when wearing beer goggles.  But, like most 19 year-olds, he assures me that he is an adult, can look after himself and is allowed to have a good time so – like every mother before me – I have to let him go, keeping fingers and toes crossed that he comes home in one piece. The fact that he has gone off for a beery weekend with his third bout of tonsillitis this year only added to my concerns and I lay in bed worrying for 10 minutes after he left, then gave up and got up.

Given that I now had an extra two hours in my day, I decided to comfort myself with baking – my go-to remedy for most unsettling emotional disturbances.  I have a fabulously active sourdough starter bubbling away on the kitchen bench at the moment.  That this is so, is no real credit to me.  It is a starter given to me by my dear friend Isabel and which I brought back from the US earlier this year.  I wickedly neglected it over the last three months, leaving it languishing in the back of the fridge.  In a guilt-induced panic last week, I pulled it out, whispered a prayer to the gods of fermentation and started feeding it.  Like magic it kicked back into life and I baked with it earlier this week.  I intend to use it again, to create something special later today but what I needed this morning was something a little more immediate, preferably with chocolate in it – I’m a bit predictable like that.

Now that my kids are well past the stage where nuts are a threat to their airways, I’ve become quite addicted to them.  I have at least four different varieties in the house at any given time and try to get them into as many different dishes as possible.  Somehow (yet another failure in efficient domestic management according to The Husband) I managed to buy almonds three times in one week a while back, so I started thinking about ways to use them up this morning and came up with something I’m really rather proud of.  I have a Thermomix, so used it to make this, but any decent food processor will do the job, it will just take a little longer to process the nuts.  I’ll give the exact quantities for the ingredients I used, but I think you could cut back on the sugar if you wanted to.

Flourless Almond Butter Chocolate Chip Cookies

A quick, flourless cookie recipe that can be whipped up in a Thermomix or food processor in no time.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Cookies
Servings: 36 cookies
Author: Amanda McInerney

Ingredients

  • 250 gms almonds
  • 4 tsps solid coconut oil
  • 180 gms soft brown sugar
  • 1 egg
  • 1 tsp vanilla bean paste
  • 1 tsp bicarbonate of soda
  • 1 good pinch of sea salt
  • 100 gms dark choc chips

Instructions

  • Preheat oven to 180C.
  • Put almonds in the Thermomix, speed 9 for 1 minute. Scrape down, add coconut oil, speed 9 for 30 seconds or until a paste. OR
  • Process almonds until finely ground, add coconut oil and continue processing until consistency of a paste.
  • Add sugar, egg, vanilla bean paste, salt and bicarb of soda to Thermomix, speed 4, 10 seconds or process until combined.
  • Add choc chips, speed 3 Reverse, 10 seconds, or pulse until combined.
  • Roll teaspoons of batter into balls, place on prepared cookie sheet and press down with a fork.
  • Bake for 10 minutes.
  • Cool on tray for 5 minutes before cooling on a wire rack.

 

 

 

 

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