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Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)
This just might be the yummiest desserts you'll eat this Christmas. Really! It is so good, it’s dangerous. Creamy, spicy, fruity and crunchy. It’s all of those and more! It’s a sophisticated rum and raisin taste but to trump all, you have the option to use homemade probiotic cultured cream, so you could even consider it good for you.
For additional divineness, let it sit a while in your bowl (if you can). It’s best when it starts to ooze. Based on an Italian semifreddo, this cream based ice cream comes into its own when half frozen. Allowing it to thaw a while relaxes the fat in the cream, improves the texture and seems to taste, that little bit more ‘perfect’.
Luvele
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This just might be the yummiest desserts you'll eat this Christmas. Really! It is so good, it’s dangerous. Creamy, spicy, fruity and crunchy. It’s all of those and more! It’s a sophisticated rum and raisin taste but to trump all, you have the option to use homemade probiotic cultured cream, so you could even consider it good for you.
Combine the dried fruit, spices, vanilla, honey, zest, brandy and cacao in a bowl. Give it a good stir then cover and leave to swell overnight in the fridge (or longer, it won’t spoil)
Whip the cultured cream. No sweetener is required.
Beat the egg whites until stiff peaks form.
Fold the toasted almonds, fruit mixture and cultured cream into the egg whites.
Line a pudding tin (or mould shape of your choice) with cling wrap and pour in the mixture. Cover and put it in the freezer overnight or until required.
Melt the chocolate in a double boiler.
Then pour the melted chocolate into a small piping bag (or make your own out of baking paper as I have).
Lay a sheet of baking paper over a tray on your bench top. Don’t be too precious about drawing skills. Crudely squiggle out a bunch of leaves or any shape you like; hearts, stars, whatever.
Transfer the tray to the fridge for 30 mins to snap them cold.
Decorate the ice cream with chocolate leaves.
Wait until you see it begin to ooze before serving. Serve with a spoon or cut with a knife. Just remember; the softer the better!
The ice-cream can be returned to the freezer. Spoon it (choc leaves as well) in a sealed tub and enjoy a little bowl post Christmas!
Looking for more healthy Christmas recipes? You might like these cultured cream chocolate truffles. Or, if you want more ice cream - try our super easy cultured coconut and mango ice cream.
If you make this, or any of our recipes, we would love to see your creations. Leave us a comment, or tag a photo using #luvelelife on Instagram.
This just might be the yummiest desserts you'll eat this Christmas. Really! It is so good, it’s dangerous. Creamy, spicy, fruity and crunchy. It’s all of those and more! It’s a sophisticated rum and raisin taste but to trump all, you have the option to use homemade probiotic cultured cream, so you could even consider it good for you.
For additional divineness, let it sit a while in your bowl (if you can). It’s best when it starts to ooze. Based on an Italian semifreddo, this cream based ice cream comes into its own when half frozen. Allowing it to thaw a while relaxes the fat in the cream, improves the texture and seems to taste, that little bit more ‘perfect’.
:recipekit:
If you make this, or any of our recipes, we would love to see your creations. Leave us a comment, or tag a photo using #luvelelife on Instagram.
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