- Singing. I’m talking full on, high pitched and squeaky; for so long that I lost my voice juuust a little (In For The Kill and Bad Day are some ‘nostalgic’ faves at the mo)
- Wearing a billion bracelets; it doesn’t matter if they get in the way, no writing for exam papers is happening here!
- Light not fading until late evening which is useful when you want to take photos of food
- Time for making and drawing, I’m such a craftoholic
- Ripping 5 years worth physics notes out the folders, ready for note burning time.
Luckily, I noticed the ice cream dripping away just as I was about to clear up, and managed to capture an ultra satisfying .gif of it!
Coffee Hazelnut Ice cream
1/3 cup (2 oz / 55g) granulated sugar
2 tbsp corn syrup / golden syrup
3 tbsp powdered milk
2-3 tbsp instant coffee (depending on taste)
2 cups (500ml) milk (anything 1% or above)
1 cup (250 ml) light cream (aka single cream)
2 tbsp cornstarch
3 tbsp cream cheese (low fat is fine)
1 heaped tbsp hazelnut butter (no added salt or sugar)
Combine the first 6 ingredients in a large saucepan and whisk over a medium heat until the mixture comes to a boil, then turn the heat onto low.
Combine the cornstarch and 1/4 cup of the hot milk mixture in a small bowl, then add this back into the saucepan. Turn the heat up to medium-low and continue to whisk for 5 minutes.
In a large bowl, stir together the cream cheese and hazelnut butter. Whisk in 1/4 cup of the hot milk mixture until smooth, then whisk in the rest.
Pour the mixture into a jug and put it in the fridge / freezer until it is completely cool; or pour into a ziplock bag, seal it, then put into a bowl of water and ice until completely cool.
Pour into your ice cream maker, and freeze according to the manufacturers instructions. Transfer to a container and put in the freezer for a few hours until firm.