Fireworks over London, Leftover Cream, Ice Trays, Downton Abbey.

I know New Year is over, but these pictures from London showing their fireworks over Big Ben and the London Eye are really worth watching. I understand they cost in the region of £2 million which I think is, give or take, about $4 million. One speculates that the money could be better used elsewhere but they are still fabulous to watch. I also understand that Sydney spent around $7.5 million US and Dubai around $6 million US. When one considers all the disasters in the world it makes one think. But I suppose the world needs fireworks to cheer us up although I know some people can't stand them. I tend to be ambivalent, I enjoy watching them, but I think of all the animals, both wild and domestic, who are frightened by the noise.




I wanted to serve cream with mincemeat pie on Saturday, but I didn't want to waste any cream so I googled and discovered you can freeze cream. Who knew, I certainly didn't. Many of you will have heard me bitching complaining about cream in this part of the world compared with the cream I used to get in England. Even the ordinary whipping cream was thicker than anything one can buy here. However, we can buy small pots of Double Devon cream which is English. Trouble is, whilst delicious, it is too thick to use on many things, so, over Christmas I took one pot of it and then filled the pot with whipping cream and added it to the Double Devon which I then whipped. It worked really well, I got a thick, tasty cream to serve on Boxing Day. I did the same again for Matt and I on Saturday and then froze the rest. It is dolloped or piped (if you are feeling ambitious) onto parchment paper on a cookie sheet. Frozen and then when completely solid, packed into a plastic bag. You can use it for coffee or put a dollop on a piece of pie where it will thaw ready to be eaten. Not very even dollops are they?  Never mind, for a first time it's not too bad. Look a bit like meringues.

I watched, and enjoyed the first episode from Season 6 of Downton Abbey. It is so sad that this is the last season, but it would be sad to see it continue into the Second World War.

This looked like a delicious ice cream for my vegetarian or vegan friends. Mind you, I remember my mother making ice cream without a machine to churn everything. As I recall, she would freeze it for a while and then beat it again doing that once or twice, then she would put it in the ice trays (in those days we had trays with removable dividers. If you look at the picture below, the middle part just lifts right out. Wasn't sure I would find a picture.

Vegan Roasted Banana Ice Cream

 Melissa Clark - New York Times

• Time1 1/2 hours, plus chilling
• YieldAbout 1 1/2 quarts

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A combination of coconut milk, homemade cashew milk and cocoa butter gives this dairy-free ice cream its particularly luscious, creamy texture. Ripe bananas, roasted with brown sugar and coconut oil until caramelized and golden, add a deep butterscotch-like note. You’ll need to start this at least one day before you plan to serve it. Or make it up to a week ahead. Chopped bittersweet chocolate makes a fine substitute for the walnuts, or use 1/3 cup of each.

Ingredients

• 1 ½ cups/200 grams raw, unsalted cashews
• 4 medium bananas, preferably somewhat speckled but not brown, peeled and cut into 1/4-inch slices
• 6 tablespoons plus 2 teaspoons/90 grams extra-virgin coconut oil
• 2 tablespoons/28 grams dark brown sugar
• 1 teaspoon/5 grams plus a pinch kosher salt
• ¾ cup/150 grams granulated sugar
• ½ cup/80 grams cocoa butter, available at baking supply stores and online
• 1 cup plus 2 tablespoons/266 milliliters coconut milk
• ½ cup/65 grams chopped walnuts, toasted (optional)

Preparation

1. To make the cashew milk, place the cashews in a large bowl and add water to cover by a couple of inches. Soak cashews overnight.
2. In the morning, drain the cashews and place them in a blender with about 1 3/4 cups (375 grams) fresh water. Blend until smooth. If you use a Vitamix, there will be no need to strain – the milk will be perfectly smooth; for other blenders, check the consistency and, if necessary, strain the cashew milk through a fine-mesh strainer. Cashew milk will keep well, covered and refrigerated, for up to 4 days.
3. To roast the bananas, heat the oven to 400 degrees with a rack in the middle. Line a rimmed baking sheet with parchment paper. In a large bowl, toss the bananas, 2 tablespoons/27 grams coconut oil, brown sugar and pinch of salt. Spread on prepared baking sheet and bake until caramelized, about 15 to 25 minutes. Transfer to a cooling rack and let cool completely.
4. Put 1/4 cup water into a small saucepan over medium to low heat. Add sugar and cook, stirring frequently, until sugar has dissolved. Add cocoa butter, remaining 4 tablespoons plus 2 teaspoons/63 grams coconut oil and remaining salt. Stir until melted.
5. Pour the sugar mixture into in a food processor (or use a tall 2-quart container and an immersion blender), and add the coconut milk and 1 cup/212 grams cashew milk. Blend until smooth. Add roasted bananas and blend again to combine until very smooth. Cover and refrigerate the ice cream base until chilled, 1 to 2 hours.
6. Freeze in an ice cream maker according to the manufacturer’s instructions. In the last minute of churning, add toasted walnuts, if desired, and churn until incorporated. Transfer the ice cream to a storage container and freeze up to 7 days. Alternatively, you can serve it immediately. It will be the consistency of soft-serve.

Have a great day