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Tag Archives: toffee

Praline and Nutella Ice Cream

This is the easiest ice cream as it’s no churn, ie you don’t have to use an ice cream maker. The basic ice cream mix is from a recipe from the wonderful Annabel Langbein, See here for the link to a recipe for the simple Ice Cream Base.

I have made this ice cream many times with lots of variations. I blogged My Passionfruit Ice Cream Slice a while back.

So here is the recipe for ice cream with lots of nuts, toffee, peanut butter and Nutella! Great on it’s own but even nicer in a waffle cone!



3 tbls caster sugar
75g nuts – macadamias, hazelnuts, almonds work well

Ice Cream Base

3 eggs
10 tbsp caster sugar, divided in half
2 tbsp boiling water
2 cups cream, chilled

2 tbls peanut butter
1 tbls Nutella


For the praline, spread the nuts onto a piece of baking paper on baking tray. Put the caster sugar in an even layer over the bottom of a heavy based frying pan. Carefully melt the sugar over a medium heat, being careful not to stir the sugar or it will crystalize. Once the sugar has melted and turned a tea colour, carefully pour the hot toffee over the nuts and allow to set.

Once set, break the praline into two. Bash one half into smaller pieces. Grind the other half to a fine powder.

For the ice cream, line two small  loaf tins with cling wrap, making sure the clingwrap overhangs the tins for easy removal of the ice cream. You could also use 6 large silicone muffin mounds. You could line them too, but the ice creams should just slip out if you run a hot knife round the edges.

To make the Ice Cream Base, separate the eggs. Place the egg whites in your largest bowl and the egg yolks in a smaller bowl, ensuring no yolk gets mixed in with the whites. Add 5 tbsp of the caster sugar to the egg whites and beat until the mixture forms stiff peaks (about 6-7 minutes). Set aside.

Add the remaining 5 tbsp of caster sugar and the boiling water to the bowl containing the three egg yolks. Beat until pale, thick and ribbony. You will know it is ready when it holds a figure of eight.

In a third bowl, beat the cream to soft peaks. Gently fold the egg yolks and cream into the beaten egg whites using a large flat spoon. This is your Ice Cream Base.

Fold in the praline pieces and the praline powder, and the peanut butter. Spoon the ice cream into the loaf tins or mounds. You can stir through the Nutella at this point, or as I did, ripple in the Nutella after the ice cream has been in the freezer for 30 minutes. This creates a more defined swirl.

Place in the freezer for several hours. If freezing for longer than that, cover to prevent freezer burn or flavour taint.

To serve, remove from the fridge and scoop into waffle cones, or lift out of the tin and cut into slices.

Drizzle with more Nutella, or sprinkle with any left over praline pieces, if you like.

Blood Orange Mini Cakes with Blood Orange Toffee


Blood oranges are in season now in August in Sydney, and there is almost a spring-like feeling in the air!

I love the colour and sweet juiciness of the fruit. They are so more exotic than other oranges.

I wanted to feature them in a cake, and decided to use my little cake molds with detachable bottoms. They’re a bit bigger than regular muffin molds and their straight sides make attractive cakes.

I featured blood oranges in the cake mixture, the buttercream and the toffee decoration.

The cake is simplicity itself – made in the food processor. I could call it the “curdled” cake as the mixture is completely curdled until you add the flour! Don’t worry, it all comes together in the end!




2 blood oranges

125g very soft butter

200g sugar

2 free range eggs

½ tsp vanilla essence

200g plain flour

1 tsp baking powder


Preheat oven to 170 degrees C.

Grease some little cake tins or muffin molds. You should get 6 – 8 cakes depending on the size of mold you use. Alternatively, grease a 20cm cake tin for one larger cake.

Chop the blood oranges in quarters and remove each end. Blitz in the food processor until reasonably finely chopped – there should still be some small chunks in the mixture.

Add the butter and sugar and blitz in the food processor. The mixture will look very curdled! Add the eggs and vanilla and blitz again, the mixture will still look very curdled!

Gently fold in the flour and baking powder, making sure not to over mix or the cake with toughen. The cake mixture will now look “normal”.

Fill the molds/ cake tin. Bake for 30 minutes for the smaller cakes or 45 minutes for the larger cake, or until a skewer inserted in the centre comes out clean.

Remove from the oven and cool in molds/tin before removing to a wire rack.

Buttercream Icing


100g softened butter

200g icing sugar

Juice of ½ blood orange


Cream the butter, icing sugar and blood orange juice with an electric mixer or you can also use the food processor, to make a stiff but spreadable icing.

Blood Orange Toffee


3 tblsp caster sugar

Juice of ½ blood orange


Heat the sugar and blood orange juice in a heavy based saucepan until the sugar dissolves. Bring to the boil without stirring for 10 minutes or until a spoonful of mixture cracks when you drop it in a glass of cold water. Pour onto baking paper on a baking tray to set; break into shards when cold.

Ice the cakes/cake with the buttercream icing and decorate with the toffee shards.




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