Last ice cream recipe of the summer! And if you like your desserts a little on the boozy side, hang on to your hat! Because today I’m sharing with you my Kahlua Ice Cream!
Thanks to the summer temperatures, I’ve found myself less than enthusiastic to turn on the oven. Finally, Monday morning we woke up to clouds and drizzles. I was so excited by the cooler weather, I did a little cupcake dance! Once I regained my composure, I whipped out my baking “to do” list and got to work. Amongst my bakes were Chocolate Zucchini Bread (which I made to update the pictures in my aging post) and cupcakes (once you’ve done the cupcake dance, you have to make them😉 ).
The first time I tasted matcha was at a Korean restaurant. The manager brought complimentary dishes of ice cream to our table. It was green, which was surprising and made us a little hesitant, so I asked what flavour it was. “Green Tea!”, he replied. None of us had ever heard of green tea ice cream before and quietly joked if it was one that should have even been made. Regardless, we gave it a try, and (at least for me) it was love at first bite!
Want to see me with a sad face? Smoosh the frosting off my cupcake. That’s why I refuse to try to transport a cupcake in a lunch bag… The good news: muffins are sturdy, transportable, and like a cupcake!🙂 … Except these, they’re like a cookie… “Whaaat?”, you say….
As much as I’m all about breaking down barriers, and ditching eggs and dairy, I also keep a watchful eye on desserts of the past. Can the two be combined? I believe they can… I collect old cook books (and am lucky enough to have a couple that are 70+ years old), and look to the recipes of our amazing grandmother’s and great-grandmother’s for inspiration.