Toffee and pecan ice cream with white chocolate pieces

I made this at work the other day and it's delicious. Try it, I hope you like it.

Ingredients:
300ml whole milk
1 vanilla pod
4 large egg yolks
100g castor sugar
300ml double cream
Toffee and pecan cookie dough with white chocolate pieces

Method:
Heat the milk with the vanilla pod until almost boiling, then remove pan from the heat and put to one side to cool. Whisk the egg yolks and sugar together until thick and pale but not too frothy. Remove the vanilla pod from the milk and put back on the heat until almost boiling. Pour the milk on to the egg mix and stir continuously. Return the custard to a clean pan and heat gently. Continue stirring until the custard coats the back of the spoon. Leave the custard to cool. It will cool quicker in a clean bowl. Lightly whip the cream until thick and floppy. Fold the cream into the chilled custard. Stir in as much as the cookie dough as you want. Spoon the mix into the ice cream machine and churn until ready. If you don't have an ice cream machine then you can pour the mix into a tub and freeze but stir every hour until frozen to prevent ice crystals.

Dorset food and drink.

I have just received this years Dorset food and drink booklet. It was really nice to see my name as one of the contributors.

I really enjoyed doing the reviews. You never know where you are going to end up! I hope I get the opportunity to do them again next year.

Not bad for my first piece of work published (apart from my poems)! I just hope it is the first of many. Fingers crossed.....

lindsaymerton.blogspot.com: Mojo Steak

lindsaymerton.blogspot.com: Mojo Steak: "Serves 4 Ingredients: 1 Orange, zest and juice, 1 Lime, zest and juice, 2 Cloves of garlic, chopped, 1 Dessert spoon of ghost chilli s..."

Mojo Steak

Serves 4

Ingredients:
1 Orange, zest and juice,
1 Lime, zest and juice,
2 Cloves of garlic, chopped,
1 Dessert spoon of ghost chilli sauce,
1 Pint of olive oil,
2 Jalapeno chillies, finely diced,
4 Sirloin steak,
 Salt and pepper for seasoning.

Method:
Mix all the ingredients together to make the Mojo marinade. Season the steaks and place in a tray. Pour the marinade over the steaks and place in the fridge for 24 hours.

Pan fry the steaks until cooked the way you like them. (Place of little of the marinade in the pan whilst you are cooking them for extra flavor). Serve with hand cut chips and rocket leaves.  

If you like really hot, add an extra jalapeno chilli or more of the ghost chilli sauce.

I hope you enjoy this as much as my customers did. It goes lovely with a glass of full bodied red wine.