Four Steps to Prevent Osteoporosis
An easy and economical way to boost the calcium content of many meals is to add nonfat powdered dry milk to puddings, homemade cookies, breads or muffins, soups, gravy, casseroles and even a glass of milk. A single tablespoon of nonfat powdered dry milk adds 52 mg of calcium, and 2 to 4 tablespoons can be added to most recipes.
You may add:
3 tablespoons to each cup of milk in puddings, cocoa or custard
4 tablespoons to each cup of hot cereal before cooking
2 tablespoons sifted into each cup of flour in cakes, cookies or breads
Enough said… so now onto the ice-cream…the inspiration for which came first from Arundati’s @ Escapades where she had posted an eggless Star Anise Ice-cream using condensed milk. That stuck in my mind! I was also inspired by the Floral Mango Ice-cream that Mike @ Mike’s Table had posted…the colours & combination were explosive, but for the eggs. I am quite a non-eggy person, so I put my own ideas & measures together & made this. Lovely & creamy ice-cream…& maybe would do even better in an ice-cream machine (whinge, whinge)…I used my arm!!
Fresh cream – 500ml
Condensed milk – 1 can (14oz)
Mangoes – 2-3 / pureed
Pistachio nuts – a handful / optional
Beat the cream & condensed milk well. Add the mango puree & roughly chopped nuts & whisk again.
Put into a plastic bowl with a tight fitting lid & put into the freezer.
Whisk the ice-cream every hour to break the crystals that form from the edge inwards, at least 5-6 times (whinge-whinge), & then leave to set for 6-8 hours or overnight.
Top with slivered pistachios & sprigs of mint! It’s absolutely delicious.
DH commented…”Better than Ben & Jerry’s”!! YAY!
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