Sometimes the recipes I post are fresh off the plate and page to you, and some are ‘ones I prepared earlier’ – like this recipe for amazingly indulgent no-churn chocolate ice cream and espresso popsicles which I created for Fairfax before my recent big trip to Shanghai/Berlin/Amsterdam. Both recipes are pretty bloody high calorie, so only intended to be eaten in small quantities, but let me tell you – oh my God, that ice cream is so luscious it is outrageous, and the popsicles give a mighty coffee hit – like the gourmet version of an energy drink!
I’m looking down the barrel of a super busy day today after a frantic few weeks getting Henry off to Melbourne, and on Sunday Hoob (Rich) settled into uni at Wellington. He is currently bang in the middle of O week (Orientation which just means alcoholic overload), and next week the real business of lectures begins. I feel like I haven’t had a quiet moment to contemplate this new epic shift in my life, but I am sure that as my workload gets wrangled into submission and my life returns to a more normal pace it will hit harder.
In the meantime I just wander into his bedroom 10 times a day, the same way I used to with Henry’s (and still sometimes do – especially if he has been to stay, in which case I smell his pillow! God – motherhood)….
½ teaspoon sea salt
1 tablespoon Galliano, or the liqueur of your choice, optional
If serving with chocolate sauce, repeat the preparation process as described above to heat the cream and melt the chocolate, add liqueur and whisk to combine.
¼ cup chopped caramel corn or chocolate balls to decorate