The weather has finally turned autumnal; that doesn’t mean that we can’t still enjoy a little ice cream. We spent a few days in Wales last week and I had a lovely dessert that I wanted to recreate when I returned home. It was at the Harbourmaster in Aberaeron and it was their peanut ice cream sundae.
There was home-made peanut ice cream, whipped cream and topped with white chocolate. I wanted to make an indulgent version, so I used honey roasted peanuts, added sugar and almond extract to the cream (my version of crème chantilly), sprinkled some crushed Amaretti and garnished it with a couple of almond thins. To make it extra luxurious, substitute the almond extract for a boozy nut liqueur.
Justin declared that it was the best ice cream that I’ve made so far using my new (to me) Cuisinart Duo.
Click here to save my recipe to Pinterest


- 180ml/6⅓fl oz full fat milk, cold
- 125g/4½oz caster sugar
- 350ml/12⅓fl oz double cream, cold
- ¼tsp almond extract
- 75g/2⅔oz honey roasted peanuts, roughly chopped
- 600ml/21fl oz double cream
- 20g/¾oz caster sugar
- ½tsp almond extract (or 2tsp nut liqueur such as Frangelico, Amaretto, Créme de Noisette or Nocello)
- 150g/5¼oz white chocolate
- 6 Amaretti biscuits
- 6 ice cream wafers or a dozen thin nut biscotti
- In a medium bowl, whisk the milk and the caster sugar until the sugar is completely dissolved
- Stir in the double cream and almond extract
- Turn the machine on and the pour mixture into the ice cream machine freezer bowl
- Churn until thickened - about 15 minutes
- With the machine still turning, spoon the chopped peanuts into the ice cream until well distributed
- Turn the ice cream maker off, transfer the ice cream to an airtight container and place in freezer until firm - about 2 hours - to 'ripen'
- In a deep mixing bowl, whisk together the double cream, caster sugar and almond extract/liqueur to the 'soft peak' stage
- Simmer a little water in a small saucepan. Top with a heat-proof bowl (making sure the bottom of the bowl doesn't come into contact with the water)
- Break up the chocolate into pieces and put it into the heat-proof bowl to melt, stirring occasionally to get rid of any lumps
- For each sundae, scoop a ball of ice cream into a sundae glass, followed by a spoonful of crème Chantilly. Repeat
- Drizzle over a dessert spoonful of the warm, melted white chocolate
- Crumble an amaretti biscuit over the top and garnish with a wafer or a couple of biscotti
- Serve with long-handled spoons so you can scoop out every last delicious drop!
Home-made yoghurt
A while ago, I blogged about getting a yoghurt maker. One of our friends must have read the post as she very kindly donated a vintage 1970s electric one a few weeks ago. I excitedly set it up and used it straight away – and this home-made yoghurt post would have happened a fortnight ago… if only I’d done a little research first.
Alas, the yoghurt maker lost its instructions at some point so I just winged it. My first attempt didn’t set and just tasted like gone off milk… revolting! I took to the internet to see if I could find any instructions and realised that the fresh milk I used needed to be pre-boiled. Alternatively, as I’ve done since then, I’ve used whole UHT milk which can be used at room temperature straight from the carton. I also found that adding powdered milk gives a creamier and more set result. Success!
If like us, you consume a lot of yoghurt for breakfast and in cooking, home-made is the way forward. Yoghurt makers are relatively cheap to buy brand new – and they’re also the kind of thing that often languish in cupboards as unwanted gifts. Perhaps a friend or relative has one going spare – or check out some well known auction sites! So far, we’ve been enjoying it with a squirt of honey, but you can add anything you fancy – fresh or stewed fruit, maple syrup or granola to name but three.


- 500ml/500g full fat UHT milk
- 2tbs powdered milk
- 45g plain, natural yoghurt (the starter)
- In a measuring jug add the UHT milk and powdered milk and stir to combine
- Add the plain yoghurt to the milk and stir gently to mix. Don't whip
- Pour the mixture into the yoghurt pots (or large single pot if that's the type of machine you have) and cover with the lid(s)
- Switch the yoghurt maker on for 6-8 hours - until the yoghurt looks set
- Allow to cool then refrigerate. Consume within 5 days
- It's best to turn the yoghurt maker on before you go to bed and switch it off when you wake up in the morning
- Don't forget to reserve 45g of the yoghurt you've made for the next batch!
Quick panna cotta
This panna cotta recipe has a very good effort versus reward ratio – it’s quick, easy and utterly delicious.
We once read a great quote – “panna cotta is just blancmange with a fancy accent”. That’s kind of true, but panna cotta does sound better doesn’t it? It’s the perfect dessert, particularly if you have to make something at short notice – or if you’re super busy with other jobs – during Christmas week for example!!
You can eat it plain – but a quick fruit coulis, caramel sauce or chocolate shavings add a delicious extra dimension. For this batch we made a lovely topping from blackcurrants that we’d preserved in the summer. Honey can also be added to the cream mix which is a classic method in Italy.

Quick panna cotta
Ingredients
- 600 ml double cream
- 1 tsp Vege-gel or any other agar agar powder
- 50 g caster sugar
Instructions
- Pour the double cream into a medium-sized saucepan
- Before heating, add the Vege-gel/agar agar powder and combine well with a whisk
- Add the sugar and heat on a medium flame stirring until the sugar has dissolved
- Bring to simmering and pour into heat proof glass coups or bowls
- Allow to cool for 5 minutes before covering with cling film/Saran wrap and putting into the fridge for at least 2 hours
- Serve cold with fruit compote, preserve or coulis



- 600ml double cream
- 1tsp Vege-gel (or any other agar agar powder)
- 50g caster sugar
- Pour the double cream into a medium-sized saucepan
- Before heating, add the Vege-gel/agar agar powder and combine well with a whisk
- Add the sugar and heat on a medium flame stirring until the sugar has dissolved
- Bring to simmering and pour into heat proof glass coups or bowls
- Allow to cool for 5 minutes before covering with cling film/Saran wrap and putting into the fridge for at least 2 hours
- Serve cold with fruit compote, preserve or coulis
M is for… Milk
This vintage polka dot milk jug is a recent addition to our webshop.
Produced by Price Bros, it really is a fabulous bit of 1950s pottery… and just has to beat using a plastic milk carton!
It got us thinking about other milky marvels we could rustle up.
Turns out we had quite a few pieces to share – from storage vessels like old bottles & crates to advertising items such as this teatowel.
BBC Homes & Antiques Magazine ran a big feature on milk-related collectables this month… referred to as dairyana these days.
Dairyana incorporates butter & cheese items too – so there are various utensils, stools, buckets, bowls, churns and moulds to consider.
Lots of lovely treen, enamel, metalware and pottery.
Items have many practical uses which add to the appeal of collecting.
We like few pieces dotted around the kitchen. It adds a bit of vintage character & warmth. Some items we use as originally intended such as jugs – others can be repurposed like vintage milk bottles for displaying fresh cut flowers.
So, raise a glass to dairyana… a milk glass of course!