1. Trench + Stripes
3. Beach days
4. Mastering the perfect pink lip
5. This caprese mac and cheese = awesome!
6. New running shoes
7. Something I have to keep reminding myself of
8. I want to try this ombre DIY
9. Berries + Ice cream
This year really has flown by, I can’t believe we’re almost a quarter of the way into the year! I am a little sad as March is kind of the last month of summer. I do love all seasons equally, but I am not particularly fond of the in-between weather that lies ahead before it’s hot chocolate season. So I am focusing on the positive.
- I plan on indulging in ice creams, berries and beach days before they all expire! I must say I think that raspberries are currently at their best.
- I am also looking forward to finally upgrading to some decent running shoes this month and styling my new trench from Woolworths with classic stripes the first time the temps drop below 20*C.
- I am considering reinventing my bedroom curtains by doing an ombre dye, if only I can decide on a colour.
- Finally I hope to find another recipe I love as much as this caprese mac and cheese– maybe one that is a little healthier! Any suggestions?
Hope you all have an amazing month ahead! What are you looking forward to most?
This rich, creamy custard based frozen dessert makes the perfect summer time dessert. It’s best served once it starts melting. The flavour will be masked if it served too cold.
- 60 g sugar
- 80 ml cream
- 350 ml milk
- 20 ml English Toffee Cape Velvet
- 3 egg yolks
- In a thick bottomed saucepan, melt 45 g of sugar over medium heat. As soon as it becomes a medium golden colour, remove from the heat and stir in the cream. Place the saucepan back on the heat until the caramel remelts.
- Bring the milk to boiling point before pouring it into the caramel.
- Cream the eggs yolks with the remaining sugar in a large bowl.
- Slowly pour the caramel mixture into the creamed egg yolks whilst beating continuously.
- Pour the custard back into the saucepan and cook, stirring, on low heat for about 2 min or until it becomes thick enough to cover the back of a spoon. Be careful not to bring the custard to the boil as it will curdle.
- Remove from the heat and stir in the liqueur.
- Let cool before placing in an ice cream machine or alternatively place in the freezer and beat every half hour with electric beater until frozen. This breaks up any ice crystals and gives a better texture, essentially what a ice cream maker does.