We are on a sweet streak! How how could we not when the weather is like this? Fifth day in a row with scorching sun, you'd hardly believe it was Scotland - but it is, and I love it!
So far it has been a lovely week off, and we have fitted plenty of things! Tchai Ovna, tripes to the Botanics and Kelvingrove, visited Auchentoshan Whisky Distillery, seen friends, played Monopoly (I lost both times...), and yesterday we went to Edinburgh - up Arthur's Seat, followed by a great tour at the Mary King's Close, then dinner at two of my best friends - haggis, cause my friend simply cannot have come all this way without trying it, and it was a success!
Tonight, we are having a few friends over for a few drinks and catching up, so I am looking forward to that *smiles* In the meantime, here's some ice cream!
Inspired by the book Naturlig Godt! I decided to experiment with Ragnhild's recipe for coconut ice cream, I added some rum essence, and some mango, and there you have it!
I have mentioned Norwegian "skoleboller" before, and tried to transform the flavours of it into other treats, and this here is now added to the list. It is dairy free, vegan, and definitely counts as one of your five a day, despite tasting devilishly creamy!
Maybe serve it up with some crisp banana crumble? Or topped with tropical fruits? Go for it!
Coconut & Rum Ice Cream with Mango
400ml can full-fat coconut milk
1/2 tsp vanilla extract
A few drops of rum essence
2 tbsp agave syrup
1/2 mango, small dice
A handful dried coconut, to garnish with
- Start by shaking the coconut milk, before opening it and pouring it into a container, the stir in the vanilla, rum essence along with the agave.
- Peel the mango (easiest done by making a "mango hedgehog") and chop the fruit into small dice. Now, fold the mango into the cream.
- Either use an icecream machine and let it do its tha-eng, or do as I did (since I don't have a fancy apparatus to do it for me) and place it in the freezer and stir every half hour - to prevent the ice cream from crystalising.
- Once set, served topped with sliced coconut, tropical fruit, alongside a warm crumble or apple pie, or simple get a spoon and tuck in!
Inspired by the one and only Ragnhild Nordrum, recipe by yours truly,