“…stop pacing the aisles and counting the miles. Instead, climb more mountains, eat more ice cream, go barefoot oftener, swim more rivers, watch more sunsets, laugh more and cry less. Life must be lived as we go along.”
Robert J. Hastings {Tinyburg Tales}

Roasted Peach & Plum Ice Cream This is one of those recipes lurking in my folder, adapted from a breathtakingly delicious looking post on Sips and Spoonfuls, devoured, yet for some reason it went ‘unblogged’! This eggless Roasted Peach & Plum Ice Cream made with condensed milk hit a nice chord after the Mango Fro Yo we got addicted to!Roasted Peach & Plum Ice Cream

Roasted Peach & Plum Ice Cream As we’ve bid adieu to stone fruit in our neck of the woods, I need to get this out for the lucky folk who are enjoying late summer stone fruit. I also enviously dream of the folk in the Southern Hemisphere who are now welcoming Spring and all the joys of berries & stone fruit! Roasted Peach & Plum Ice Cream Condensed milk in ice cream is something very new for me, and had me pretty much intrigued as I read Sukaina’s post, devouring all her beautiful pictures. It was a post that sent me scurrying into the kitchen that same morningRoasted Peach & Plum Ice CreamIn next to no time I had delicious aromas of stone fruit baking with vanilla wafting through the kitchen. It’s a heady way to begin a morning … for stone fruit lovers like me!Roasted Peach & Plum Ice Cream It gets even more interesting if you are trying to take photographs and run helter skelter from a very inquisitive pooch, one who seems to enjoy every opportunity to ‘check out’ what’s on the menu! Roasted Peach & Plum Ice Cream My days of ‘relaxed’ & ‘carefree’ photography are history, ones that I never cherished! Coco ... our cocker spanielCut to now … I’m often glad to click a single frame without having to shoo Coco away! The hapless cocker gets nothing, not a crumb … and eventually snoozes! She is C.U.T.E. though, and even naughtier than before!!Roasted Peach & Plum Ice CreamI absolutely love the depth of flavour that roasting fruit gets. Add a vanilla bean and it gets addictive. I had a bit of a struggle keeping the tiresome teen away from my beloved roasted fruit puree as she was looking at having a go at the bowl! Two spoonfuls and I literally shoved her out of my kitchen! Roasted Peach & Plum Ice Cream Roasted Peach & Plum Ice CreamTurned out to be quite a delicious, low cal ice cream. What’s not to love about the colours and glory of stone fruit!Roasted Peach & Plum Ice Cream

[print_this]Recipe: Roasted Peach & Plum Ice Cream your picture

Summary:I absolutely love the depth of flavour that roasting fruit get. Add a vanilla bean and it gets addictive. This turned out to be quite a delicious, low cal ice cream.

Prep Time: 15 minutes
Total Time: 40 minutes

  • 6 peaches- halved, pitted
  • 8 plums, halved pitted
  • 1 vanilla pod, scraped
  • 3 tbs brown sugar
  • 200ml low fat cream
  • 200gm hung yogurt, well drained
  • 400 ml condensed milk


  1. Preheat the oven to 180C.
  2. Combine sugar and vanilla. Arrange the peaches & plums skin side down on a baking tray and sprinkle with the vanilla/ sugar mixture. Grill in the oven for 20 minutes or until the top of the peaches appear caramelized.
  3. Remove the skin from the peaches as soon as it is cool enough to do so. Puree the peaches and any juices in the baking tray in a blender. {I left the skin on}
  4. {Thermomix: Puree at Speed 10 for 1 minute. Freeze the puree in ice trays or silicon trays}
  5. In a separate bowl combine, the cream, milk, condensed milk and peach/plum puree. Adjust sugar if required. Adding peach extract, peach liqueur or a teeny bit of kirsch will enhance the flavours. Churn in your ice cream maker according to the manufacturer’s directions.
  6. {Thermomix: Place frozen puree cubes and cream and condensed milk in TM bowl and process on Speed 10, 1 minute at a time, scraping as required, until smooth. Place in freezer safe bowl and freeze until ready to serve.}


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“My advice to you is not to inquire why or whither, but just enjoy your ice cream while it’s on your plate. That’s my philosophy.”
Thornton Wilder

Mango Frozen YogurtThey don’t call the MANGO the king of fruits for nothing! We are well & truly into mango season here in North India, and this luscious, juicy fruit is keeping us happy! To keep in tune with the dieting divas low fat diet, this turned out to be a perfect fit … a Mango Frozen Yogurt which tasted every bit like an ice-cream, rich, smooth & divine, but was sans the cream!Mango Frozen Yogurt Maybe it was the magic of the Thermomix, or maybe this contraption I bought from Sydney recently. Whatever it was, maybe just good proportions, but this was a winner, a perfect fit for July, the National Ice Cream Month.SydneyWhile in Sydney last month, I couldn’t help a quick dash to Victoria’s Basement, a store I love to spend time at. Every nook & cranny is packed with tasteful and exciting things, be it kitchenware, cookware, ceramics, bakeware, small handy gadgets. I got just an hour in the store, and it was like a mad dash. I raced through the store at top speed, grabbing whatever I thought was on my list {and loads that wasn’t}.

One such buy was this Cuisipro – Greek Yoghurt/Yoghurt Cheese Maker. The cheese lover in me looked at it longingly for a precious 10 minutes, then put it back because it was for $20 and I thought it might not be worth it. Mr PAB literally forced me to take it, and that was my best buy this visit. { Disclaimer: I have not been paid to write about the product or the shop. I just love both and thought this worth sharing}.Mango Frozen Yogurt It’s just an innovative little box with a uniquely designed stainless steel strainer that fits within. You ladle your yogurt into it, shut it and leave it in the fridge overnight {or 3 days as in my case} … and voilà! Like magic I got this beautiful very think hung yogurt that I could cut into cubes too.Mango Frozen Yogurt One look at it and I knew there was mango fro yo in the very near future! I had planned on making mango ice cream {with the MacTweets Ice Cream Dreams theme in mind}, but eventually fatless my ice cream was going to be! {I made my hung yogurt with homemade fat free yogurt}.Mango Frozen Yogurt Turned out GREAT! I blitzed frozen diced mango & chilled hung yogurt in the Thermomix which is pure magic for stuff like this. The blades are S T R O N G and result in a mean puree! In the freezer for 3 hours and I was serving pretty yellow scoops! NICE!! I attempted making some pistachio macarons as well, but the high heat and humidity here had other plans … and my feet failed. Not sure if I’ll have time to try baking macarons again this month as our little pooch {Coco} is turning out to be quite a full time job. Look at her. She is the cutest but naughtiest little thing, and currently races around the house like a little rabbit!

Do you want to join us making MACARONS?

If you do, you are most welcome to join us. You can find all the information at our dedicated macaron blog MacTweets. We generally post the round-up by the end of every month, following which a new challenge is posted!


Recipe: Mango Frozen Yogurt
your picture

Summary: A low fat, cream free mango frozen yogurt that celebrates the king of fruits in India. Smooth, refreshing and sweet, this is a great way to indulge guilt free.

Prep Time: 15 minutes
Total Time: 20 minutes {plus chilling time}

  • 650gms mango, diced, {frozen as I made mine in the Thermomix}
  • 250gms hung yogurt {homemade with 2% fat, hung in fridge for 3 days},
  • 100gms powdered sugar
  • 2 tbsps honey


  1. I made mine in my Thermomix.
  2. Place all ingredients in TM bowl, and run at Speed 10 for about 3 minutes, scraping the sides if required, until smooth and crystal free.
  3. Transfer to freezer safe bowl. Serve immediately or store in freezer.
  4. If making in ice cream maker, chill both mangoes and hung yogurt well, and process all ingredients till smooth and well blended. Adjust sugar if need be. Turn into ice cream maker and make as per manufacturers instructions.
  5. Makes approximately 1 litre.


Before I go, I’d like to tell you that Chef Jeff is raffling off some free copies of his new e-book Dinner Revolution, and has offered a few copies for readers of PAB. Do head across to Dinner Revolution and enter his raffle to win a book he says will revolutionize how you cook dinner!The e-book has over 200 healthy and mouthwatering dinner recipes, which have less than 10 ingredients and take less than 30 minutes to prepare. An amazing variety of recipes including vegetarian and simple side dishes …
Caribbean Chicken Quesadilla
Lasagna Roll-Ups
Vegetarian Pad Thai
Shrimp Coconut Curry
Firecracker Shrimp Salad
Southwest Turkey Burgers
Moroccan Carrots
Thai Cucumber Salad
Hamburger Stroganoff
Blackened Red Snapper Soft Tacos

To win an attractive gift hamper of ADFs Ethnic Indian products, click HERE for a simple yet fun contest. 

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“Roll out those lazy, hazy, crazy days of summer
Those days of soda and pretzels and beer
Roll out those lazy, hazy, crazy days of summer
Dust off the sun and moon and sing a song of cheer

Nat King Cole

Strawberry Fresh Mint SorbetSome songs will never be forgotten, and some voices will live forever. He was singing the song in his rich, deep, baritone voice {in my head of course} as I caught sight of the sorbet in my reader. Nat King Cole had no clue, but I so knew I was going to make it soon. It sounded easy,breezy and beautiful. What I didn’t know was that I would be walking into the kitchen in the next 10 minutes and whizzing it together.Strawberry Fresh Mint SorbetIf you own a food processor, or better still, a Thermomix, summer will never be better. My herb garden is absolutely thriving for some unknown reason, the first summer that I’ve had great success with growing herbs. Mint I have always had plenty of, and basil too. For the thyme, rosemary, purple basil, chives, parsley, coriander and oregano I must thank the lovely folk from Hometown Seeds, which specializes in high quality garden and herb seeds, for sending me a selection of herb seeds.Strawberry Fresh Mint SorbetI have never been so excited at seeing a lush potful of thyme and the beginnings of rosemary. The thyme is thriving, and I used it in these Strawberry Apple Crumbles here. The rosemary is looking good but will take a while to become ‘plant enough‘ to use. If you saw my overflowing patch of mint you’d  turn an envious green! Every neighbour who walks by asks me for some. I often pull it out, roots and all and hand it to them to grow a patch of their own … sharing some mint love! Its a beautiful fresh herb, yet I don’t use it as often as I should.Strawberry Fresh Mint Sorbet & MacaronsI’ve been hurriedly freezing bags of strawberries this past month as I feared they would disappear with the mercury rising; it’s touching 37C these days.  Yet strangely enough, the prices have come down, and the quality improved! Lush, red strawberries are still flooding the market, so what better way to celebrate than to use my frozen berries and make this beautiful sorbet.Strawberry Fresh Mint Sorbet & macaronsThis sorbet changed the way I look at mint, and makes me guard my mint patch a little more. The frozen delight tantalizes the palette and is bowl licking good  … oh-so-refreshing!! I made the recipe from what I remembered reading, which in my case meant that ingredients changed along the way. Proves a point that the memory isn’t as good as it used to be!Strawberry Fresh Mint SorbetI added juice of a lime instead of the vanilla extract {I could have sworn I read lime and not extract …sigh!}, and I didn’t register the food colour. Just as well that I didn’t because the natural colour in itself is tantalizing… as was the taste. I urge you to go and buy and freeze strawberries, and whip up this fabulous, no fat delight which makes you welcome summer with open arms. Oh the colours and oh the flavours … A D D I C T I V E!!Chocolate Macarons with Strawberry Fresh Mint SorbetI had a wee bit that I saved up to pair with chocolate macarons I made for this month. Our theme for April at MacTweets is CHOCOLAT! This month of April, the MacKitchen is being devoted to chocolate. Chocolate Macarons are taking over! Jamie & I called for you to create something sensational, surprising, unique, something beautiful, delectable, tantalizing, something worthy of a Mac Attack using chocolate.Chocolate Macarons with Strawberry Fresh Mint SorbetPair it with a  novel ingredient which will add texture or flavor or color, something, anything which will accentuate, complement the chocolate flavor and make for one spectacular mac! These chocolate macaron shells paired with a sweet/tart strawberry fresh lime sorbet screamed summer, tantalizing, sensational and delectable.

Do you want to join Jamie and me making MACARONS??

If you do, you are most welcome to join the
‘Attack’. You can find all the information at our dedicated macaron blog
MacTweets. The rules for can be found here. You can always join this month, or the next if you like. Just drop us a mail or tweet.


Strawberries, fresh mint and lime sorbet

Source: Adapted from the Nourished Kitchen

What better way to welcome the dreaded HOT days of summer. This is a natural and sensational sorbet to beat the heat. It is fresh and exciting, and a wonderful way to use summers bounty. My mint patch is overflowing and I loved that I could add fresh mint to the strawberries.

your picture


  • 450gms frozen strawberries, thawed at room temperature for twenty minutes {for TM, use straight from the freezer}
  • 1/4 cup minced mint leaves {for TM, no need to mince}
  • 2/3 cup sugar or honey {reduce if the strawberries are sweet. Mine were tart}
  • Juice of 1 lime


  • Thermomix or food processor


  1. Combine all ingredients in the bowl of the Thermomix {speed 10 / 20seconds, use spatula to stir} or a food processor and process until smooth.
  2. Transfer to the freezer, if necessary, to harden, or serve immediately. Garnish with sprigs of fresh mint.

YIELD: about 1 pint.
TIME: about 5 minutes.
NOTE: Depending on the sweetness of your berries, you may wish to adjust the sweetener or omit it entirely.
Copyright [email protected] About Baking

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