Nutella Hazelnut Fudge is a really quick, easy, smooth as silk fudge recipe perfect for Valentine’s day. I literally ran out of time this year between getting the book to the designer, my first zoom class last Saturday and going back to work after almost 11 months off. Talk about out of shape! Continue reading
Caramel Brickle Ice Cream? What’s with the ice cream you ask – don’t I know it’s winter? Well, yes considering we have had snow, snain, freezing rain, and ice, sometimes all together. But little to nothing keeps me from ice cream, especially this very easy, almost no work version.
I came across this no churn, no ice cream machine recipe several years ago and have come up with variations but none as exciting as this one. It takes an extra step, but you will be rewarded with one of the smoothest, crunchy, caramel ice creams ever. Continue reading
A mere four ingredients makes this No Churn Nutella Ice Cream. No churning or machine needed for this quick treat. I have made a Double Chocolate No Machine Ice Cream on this blog when I was on TV. The one thing I didn’t like was how hard it froze. It was literally rock hard and difficult to dip. But a little trick has solved that problem.
This summer has turned unexpectedly busy and blogging has had to take a back seat to everything else going on. Still, I wanted to keep in touch and bring you something easy, fun and delicious.
This Nutella Ice Cream takes literally minutes to make. It is best frozen overnight to set up. The big trick to keep the texture great and make it easy to scoop is the addition of a bit of alcohol. I used vodka since I wanted to make sure the Nutella came through. But anything will do. I don’t usually use vodka in baking and not wanting to be stuck with a huge bottle, I got a little airline bottle. It was just enough for the recipe.
Remember, four ingredients and twenty minutes and you have an unbelievable treat. Continue reading
The Ultimate Hot Fudge Marshmallow Sundae is the result of last week’s blog on the Double Chocolate No Machine Ice Cream. Several readers questioned what to do with the leftover condensed milk. A 14 ounce can of condensed milk is measured by weight and contains 1 1/4 cups of milk. Using 1/2 cup in the ice cream leaves 3/4 cup left over. What to do with it?
So here is the post from my original blog, The Ardent Cook. It has the ice cream from last week as well as hot fudge sauce and homemade marshmallow creme making it the Ultimate Hot Fudge Marshmallow Sundae.
Updating this blog is the use of the last 3/4 cup of condensed milk in the hot fudge sauce. I am leaving both hot fudge sauces in the blog because truthfully, I prefer my original because I think it has a deeper flavor. However, this recipe, from Eagle Brand Condensed Milk was scaled down to use the leftover condensed milk. Continue reading