banana peanut butter fudge swirl frozen custard (or otherwise known as 2 ingredient ice cream)

so... i have a delightful treat for you all... a rich and luscious frozen dessert that is as simple to make as it is amazing to eat... frozen banana cream custard with peanut butter and homemade hot fudge sauce... and the kicker... NO ICE CREAM MAKER NEEDED... are you hooked yet?!?

 

 

so here's the list of the main ingredients:

14ozs. (1 can) of sweetened condensed milk

1 pint of heavy cream, whipped into medium stiff peaks

1 package of instant pudding mix, any flavor you fancy... i chose banana

*and any mix ins you want... i went with peanut butter and some homemade hot fudge i had made the day prior... honestly, you can mix in just about anything... go crazy, get creative, be happy!

 

now here's the break down...



 1. empty one can of sweetened condensed milk to a large mixing bowl

 2. using a hand mixer, blend in 1 package of instant pudding mix

 3. fold in the pint of the heavy cream which was previously transformed into billowy whipped cream

 4. now the mix ins... i used little buttons of peanut butter, and some ribbons of fudge... thanks to the recipe found over at kevin and amanda's blog... so happy for their stellar ideas :)

5. slightly blend in the mix ins... place into a container and freeze for at least 24 hours, and resist the urge to splurge before it's ready!!

 

now you have it folks... creamy, thick and oh so decadent frozen custard like ice cream... i wouldn't exactly call it ice cream, because it has a thicker consistency... and let me warn you, it is RICH... i could hardly finish my bowl... but it was hard to put the spoon down... my thighs won't be too appreciative...

 there's nothing wrong with a little more fudge, is there... says the fatty...

 well... enjoy your weekend... and if you're feeling fancy... get off your butt and in the kitchen... you won't regret making this dish!!

and as always... happy baking :)

rich and creamy risotto rice pudding :)

i use to only associate rice pudding with old people who like weak tea, or being on the menu at hospitals when they ran out of lime jello... but in my growing up i've come to realize that though i am certainly right that rice pudding is a gem amongst the senior community, it is also a delicious dish... especially when it's done right! and this recipe is all kinds of right... it may take a bit of time, but the outcome is simply amazing...

the rice pudding comes out creamy, tender, and oh so rich with highlights of vanilla and cinnamon... now, this dish is great all on it's own... but being a glutton, i decided to top mine with some more goodness... salt caramel :)

but be warned... your mind might go blank for a few moments while you indulge in sheer goodness on a spoon...

rich and creamy risotto style rice pudding
( taken from the book "sticky, chewy, messy, gooey" by jill o'connor)
ingredients:
1/2 cup arborio (risotto) rice
8 cups whole milk
1/2 cup sugar
1 vanilla bean, split in half lengthwise
1/4 tsp. ground cinnamon
1/4 tsp. salt
2 large egg yolks
1 cup heavy cream
2 tsp. pure vanilla extract
* freshly grated nutmeg (optional)

directions:
1. combine the rice, milk, sugar, vanilla bean, cinnamon, and salt in a large heavy-bottomed saucepan over medium-high heat and stir to combine
2. bring the mixture to a boil, stirring constantly... then reduce the heat to medium-low and simmer, stirring every 5 minutes as the mixture starts to thicken, this will take about 30 minutes
3. continue cooking until the rice is tender but not too mushy, about 15 minutes longer... the milk will be thick and the rice tender, but the mixture will still be very soupy, which is what you want (it will thicken as it cools)
4. in a bowl, whisk the egg yolks and cream together and stir into the rice pudding
5. continue cooking the pudding over medium-low heat for about 2 to 3 minutes, until the eggs are cooked through and pudding is creamy and glossy, but still fairly soupy
6. remove from the heat and stir in the vanilla... grate some nutmeg, if you like, into the pudding... and remove the vanilla bean pod
7. pour the pudding into a serving bowl or individual serving dishes and press plastic wrap over the surface to prevent a skin from forming (yuck) and refrigerate until cold, about 2 to 3 hours

i served mine with a few thick gobs of salt caramel (if you haven't noticed i am a sucker for salt caramel), a big ol' dollop of sweetened vanilla whipped cream and a few shakes of some saigon cinnamon... all in all... it's heaven :)


happy baking everyone!