It is the start of another (short) week after a pretty balmy weekend here in the Boland. We took full advantage of the warm sunshine to do some work in our garden. I say we worked in the garden, but actually all we did was pull out dead/dying stuff. I am pretty untalented when it comes to anything that lives in a garden. I am good at other things. We also joined some of our A-listers for a wonderful picnic up on our mountain and boy do my kiddos love it up there. Next time we go I will have to take some pictures.
But now, Monday. And that can only mean one thing; it’s about time for another installment of Freshly Blogged!
Cue soap opera music…
Let’s recap the action; as of today (Monday) twelve out of the forty competing bloggers have been chopped! I was particularly sad to see the faces of Tami and Kit on the block today. They have both been super enthusiastic about the competition, and very supportive of my tendency to walk the Freshly Blogged deadline a little too close for comfort each week. High fives to you both new friends, I will be hanging with you on the Twitter side.
I am not one of those chopped twelve so for yet another week I will be fighting it out in the kitchen trenches. I am so torn, happy to have survived the chopping block again this week, but feeling quite weary when I think about how long the Freshly Blogged road still stretches ahead of us. The ingredient lists are certainly not getting any easier, why indeed would they? And, more importantly there are 28 bloggers who are very much in it to win it.
For next week I am working on challenge 6 and I have decided to go good old fashioned old school. My lips are sealed so hopefully if I survive the Ever Ready Cleaver you will get a peek.
It does seem that I am riding the nostalgia train these days and my new recipe submission which went live on the Freshly Blogged site to day tells the story of a small girl (me) on holiday with her grandpa. Eating ice cream. At the beach. Ahhh.
Please visit my grandpa inspired dish here and if you wouldn’t mind please show it some love. Also, could you please ask your mom to vote? Moms are such a sentimental and emotional bunch, they will pretty much vote for anyone’s child! Bless!
For this challenge I made ice-cream sandwiches, which as you may notice, or as my beloved sister would definitely point out was not exactly the most original choice. I am standing by my dish for one reason and one reason only; it was de-li-cious.
If you are meticulous you may also notice see that here on pomegranate days I use cream to make the ice cream, but on the site I used milk. There are many rules about what you can and cannot use in the competition and to make the dish work I had to use milk where I would most normally choose cream because I really wanted to add cocoa powder to make my cookies. The ice-cream was great with the milk, but would be way better with cream. I will leave the choice up to you.
- 1 liter cream (4 cups)
- 60 g flour
- 60 g corn flour
- 200 g sugar
- 4 eggs
- 4 egg yolks
- 4 pears
- 40 g butter
- 80 g brown sugar
- 187 ml (¾ cup) Amarula
- 375 ml (1½ cups) flour
- Pinch salt
- 2.5 ml (½ tsp.) baking powder
- 125 g butter, softened
- 125 ml (½ cup) sugar
- 1 egg
- 62.5 ml (¼ cup) brown sugar
- 30 ml (2 Tbsp.) cocoa powder
- ½ cup sugar
- 100 g PnP blanched almonds
- 80 g dark chocolate, melted
- Start by making the custard.
- Heat the cream to just before the boil.
- In a bowl mix together the flour, corn flour, sugar, eggs, and egg yolks.
- Whisk in the hot milk and strain back into the pot.
- Whisk continuously until thickened.
- Lower the heat and cook for a few minutes more to cook out the flour.
- Transfer to a bowl and place the bowl over ice and cool.
- Stir regularly.
- Melt the butter in a saucepan and add the pears.
- Add the sugar and cook over low heat, tossing regularly until the pear is soft. Drain the pairs from excess caramel.
- Use a hand blender to pulse through the custard to make sure it is smooth and light.
- Stir in the caramelized pears.
- Stir in the Amarula.
- Pour into an appropriate container and place in the freezer.
- Stir every half an hour until the custard ice cream starts is set.
- Preheat the oven to 180˚C.
- Line two baking sheets with baking paper.
- Mix together the flour, salt and baking powder in bowl and set aside.
- Mix the butter, sugars, egg, and cocoa in mixer.
- Add flour mixture, and mix until smooth and the mixture forms a dough.
- Form the dough into a disk and chill for about at least one hour.
- Roll out cookie dough on floured counter and cut into circles.
- Bake on a parchment-lined baking sheet for 8 to 11 minutes and then transfer to a wire rack to cool.
- Caramelize the sugar in a dry pan.
- Add the almonds and stir through.
- Pour the sugar onto a silicone baking sheet and allow to cool.
- Place into a bag and pound with a rolling pin to crush.
- Set aside.
- Remove the custard ice cream from the ice cream about half an hour before so that it softens enough to work with it.
- Place one cookie on a sheet of baking paper.
- Using a mould the same size as the cookie to guide you press the ice cream onto the cookie.
- Release the mould and top with another chocolate cookie and even the sides of the ice cream sandwich with a hot knife.
- Roll the sides of the ice cream sandwich in the almond praline to coat the sides.
- Dip one half of the ice cream sandwich into the melted chocolate.
- Return to the freezer until serving.
Disclaimer: This is a sponsored competition. The brand and quantity of ingredients used are stipulated by the organizers and I receive Pick and Pay Smart Shopper Points each week with which to purchase the ingredients.