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This week, given the recent heatwave, I’ve made a low-sugar Lamington Ice-Cream Cake. It’s allergy-friendly, additive-free and super easy to throw together. If you want to know why I gave away my ice-cream maker twelve months ago, take a look at my earlier no-churn recipes here. I’ve also become a stickler for avoiding the additives commonly found in most commercial chocolate. Take a peek at my chocolate guide, and flourless chocolate cake recipe as well.
How to eat?
I’m planning brunch on Sunday; and so I’m thinking of carving out generous chunks of Lamington Cake, in a similar style to Italian affogato, to serve with black coffee. Alternatively, we are venturing to the outdoor cinemas late Saturday afternoon (Top Gun: Maverick here we come!) so I’m tempted to pack it into a terrine dish and scoop it out into waffle cones, carving out a raspberry-ripple-chocolate-chunk style effect? What are your thoughts?
And by the way - keeping it cold and on-the-go isn’t hard. I’ll include instructions just below the recipe. I spent many years working behind an ice-cream counter during high school (best job in the world!) so I’m a pro with this!
Is this more like a raspberry ripple with a few creamy chocolate chunks? I think the vote’s in for eating it in cones..
What I’m Loving This Week:
The mushrooms blooming in our pantry. Yes really, I placed the grow-your-own-life-cykel box inside our pantry, and managed to forget about it for a week. The next time I checked there are the most decadent-looking blooms expanding from the mushroom box! Have you tried growing these at home? I got mine from Organic Wholefoods in Fitzroy. Take a look at lifecykel for more info.
Our Sebright’s last eggs. Our much-loved Sebright and Silkie hens were taken by a fox earlier this week. Our family has been shattered and I’m still recovering my courage to venture outside again (there’s an empty hutch, and a dead-quiet backyard.. it’s all very strange).
What has been most distressing is the beautiful pearl-coloured eggs that they left behind… These eggs are smaller, sweeter and more nutritious than conventional eggs and in my mind, a delicacy in themselves. Sebright hens lay seasonally, based on their hormonal cycle so they had only just started laying this week.. Here is our lady Tina, the picture taken a few days before she left us …
And one more thing..
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Recipe: Lamington Ice-Cream Cake with a no-churn vanilla base.
For this recipe you can make your own ice-cream base or choose a good-quality, store-bought ice-cream. I wrote recently about some of the concerning ingredients found in commercial ice-cream mixes and why I opt to make our own wherever possible.
No-churn recipes are the go-to for me, as they are quicker and easier to pull together than using a clunky old ice-cream maker. There’s some tips and tricks for getting the recipe light, fluffy and delicious, but it’s not rocket science, and most of the ingredients are easy to source in your pantry or fridge.
What You’ll Need:
For the Ice-Cream Base:
6 egg yolks
1/2 cup maple syrup
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