It was a long weekend. We celebrated the birthday of two family members, two days in a row. These were days of cooking and baking in abundance. Days of savored meals paired with good wine, white and red. Days where dessert was synonyms of chocolate. Days where it seems we did a lot but there’s not much to see anymore. Unless for the desserts, there are still a lot of leftovers; but maybe not for long.
I feel like I need another weekend just to recover from this one. How many days are left? I feel like making a big batch of soup and eating it for the next three days just to compensate my body for last night dinner. Oh, last night dinner was so good. It was very healthy, but I might have eaten too much. Right now, I feel like resting a lot. I did so many things, especially yesterday. So I’m winding down today to regain balance. And I’m finally able to sit down at the computer again, after four days where I barely look at it.
This is not a complain. The whole weekend was awesome but strenuous. We had a lot of enjoyable moments. A couple of the last four days where spent at the beach and lounging by the pool in the mornings. The weather was very warm, inviting to a delectable time refreshed with an ice-cream. Homemade ice-cream, an eggless vanilla milky cream with a crunchy walnut praline and chopped good quality chocolate. Indulging some stressless with every little scoop.
Appliance needed: Ice-cream maker attachment
- 2 cups walnut, chopped
- 2 Tbsp sugar
- 2 Tbsp raw honey
- 2 oz semi-sweet chocolate, chopped
- 2 cups whole milk
- 2 cups half-and-half (or heavy cream)
- 1 cup cane sugar
- 2 tsp pure vanilla extract
- Pre-heat oven to 350F.
- In a bowl, combine the chopped walnut with the sugar and honey.
- Spread the mixture into a baking sheet, lined with parchment paper.
- Bake for around 10 minutes until the sugar and honey are all melted and the walnuts fragrant.
- Remove baking sheet from oven and let it cool completely.
- Chop the semi-sweet chocolate into small pieces.
- In a large bowl, combine the milk, half-and-half (or heavy cream) and sugar, stirring well to dissolve the sugar.
- Stir in the vanilla extract.
- Pour the ice-cream batter in the freeze bowl and follow the manufacturer’s directions.
- Remove freeze bowl from the freezer (after a minimum of 15 hours) and assemble it in the KitchenAid. Set the mixer to “stir” speed and pour the ice-cream batter into the freeze bowl. Mix for about 20 minutes until desired consistency.
- Add the walnut praline and chopped chocolate and mix for more 10 minutes.
- Using a rubber spatula or wooden spoon transfer the ice-cream to an airtight container and store in the freezer for 4 hours before serving.