Tag Archives: ice cream

No Churn Mango Macadamia Ice Cream


I love mango macadamia! In fact, it’s my favourite ice cream flavour.  If you want to hear me wax lyrical about it, read this post here on Sharon’s Blog.

Nowadays, when I get a craving for mango macadamia ice cream, I have to make it myself.  It’s actually not that hard.

When I bought my first ice cream maker at a cool 25 dollars from Aldi, I thought it was going to be a bit of a gimmick. An appliance that came out maybe once a year, something that would eventually become part of a goodwill donation. It wasn’t to be, 5 minutes into my second batch of French vanilla, the ice cream maker carked it. I hadn’t saved the receipt so I forfeited the 25 dollars to Aldi.

Mr Firehouse was deeply offended by the idea of store bought ice cream and dragged me to the shops moments later to replace the ice cream maker. He spent a good deal of the drive there chewing my ear off about my habit of bargain shopping,

” some things are worth paying money for” he said.

The one that he purchased this time was several times more expensive than the Aldi iteration. Conscious of the fact that this machine had cost a fair bit more, and my plan to relegate it to a dusty cupboard may not suffice, I got to ice creaming.

I recognise that not everyone has the space or the desire for an ice cream maker, hence a recipe that doesn’t require one seemed in order.

Nowadays we generally always have homemade ice cream in the freezer. Especially since Mister C is a bit of a fiend for the stuff. I love the freedom of giving him something that I know all the ingredients to. I figure it’s a little effort for piece of mind.



  • 2.5 cups cubed frozen mango
  • 1.5 cups of cream
  • 1 cup of milk
  • 2 tbsp. of honey
  • 2 tbsp. lemon
  • 1/2 cup of macadamia nuts


In the jug of a blender place the mango, cream and milk. Blitz until smooth. Add the honey and lemon and mix well.

Pour ice cream into a plastic, freezer safe container and stir in the nuts before placing in the freezer.

Bring the ice cream out of the freezer about 15 minutes before serving.





Filed under Baby Friendly Food, Sweet Treats

Salted Caramel Sauce


When I first arrived in the States and was looking for something to do, I joined a volunteer group that worked in schools during Summer and helped out teachers. This was pretty soon after we’d moved here. Everything was just new and we were just learning how to speak American. During a lesson about their favourite chocolate sundaes a students asked me how to spell “caramel” but pronounced in the typical American way of “car-mel”. So I asked to her to “sound” it out, she did, and wrote “karmel”. This left me in quite a pickle. For the life of me I couldn’t explain to her why carmel, was spelt “caramel”. I’m still waiting to figure that one out, and simply provide this poor girl with an explanation better than; that’s just the way it is.

Salted caramel is my flavour of choice for macarons and one of my absolute favourite cupcake flavours, if done well. Unfortunately, it often isn’t. I’ve had caramels with far too much salt, with not enough salt. With caramel and salt separate and then big hunks of salt sprinkled on top. There have been caramels that weren’t caramelised enough and others that were far too caramelly. Here’s my version. You can omit the salt if you’re after just a caramel sauce. The key is to add salt to your taste and only if you want.


  • 1 cup sugar
  • 6 tablespoons butter
  • 1/2 cup  cream
  •  1 tsp. salt (or to taste)


Place the sugar in a medium saucepan and place on medium heat. As the sugar melts stir, don’t worry about the lumps, just keep stirring.


Once all the sugar has melted, you’ll see the sugar syrup becoming a dark brown/amber colour.


Add the butter to the sugar and it will bubble, keep stirring. Take the bubbling sugar off the heat and add the cream. Keep stirring. The mixture will bubble, please take care.


Once the mixture is smooth  add the salt, taste and leave to cool. I tend to add my salt bit by bit, tasting and every point. Refrigerate any excess.


This sauce is fabulous to spice up some buttercream, amazing warm over ice cream or on top of cheesecake.



Filed under Sweet Treats