Craving something nostalgic? This Milky Lane Rolo & caramel waffle with hit the spot!

Milky Lane’s Rolo & caramel waffle

Serves 5   

Ingredients  

½ cup store-bought caramel sauce
⅓ cup roasted peanuts, chopped
5 sugar or wafer ice-cream cones
1 pack (5) store-bought frozen waffles
1L Milky Lane vanilla ice cream (or vanilla ice cream of choice)
1 (52g) Bar One, melted
2 rolls (50g each) Rolo, chopped

Method  

1. Add caramel and peanuts into two separate bowls.
2. Dip the base of each cone into the caramel, then roll to coat in the peanuts. Set aside. 
3. Toast waffles according to packet instructions. Arrange each on a serving plate. 
4. Scoop two balls of ice-cream onto each waffle and top with one cone each. 
5. Drizzle waffles with melted chocolate and remaining caramel, dot with Rolos, leftover peanuts and serve. 

Click here to see more waffle recipes

Good idea

To create the traditional Milky Lane ‘soft serve’ swirls, soften the ice cream to a thick, pipeable consistency. Scoop it into a piping bag fitted with a star nozzle and ‘pipe’ the ice cream onto the waffles. The ice cream will melt faster, so pipe and decorate quickly to serve.  

Recipe & Styling: Sjaan van der Ploeg 
Photographs: Zhann Solomons 

Also read: 4 Irresistible waffle recipes to try anytime

The post Milky Lane’s Rolo & caramel waffle appeared first on MyKitchen.

This Italian flourless chocolate cake is a dense torte that is best served with whipped cream or ice-cream. 

Italian flourless chocolate cake

Serves 8 

Ingredient

4/5 cup (200g) salted butter, at room temperature
220g dark chocolate, chopped
2 packets (100g each) blanched almonds, very finely blitzed (or use almond flour)
6 large eggs, separated
1 cup (220g) caster sugar
½ tsp (2.5ml) salt
1 Tbsp (15ml) almond liqueur (optional)
Cocoa powder (or icing sugar), for dusting

Method

1. Preheat oven to 160°C. Line a 20 or 23cm loose-bottom cake tin with baking paper and spray the sides with non-stick spray. 
2. Combine butter and chocolate in a glass or metal bowl and melt over a double boiler (or melt in the microwave, working in 30-second increments to ensure chocolate doesn’t overheat and seize.) Cool and stir in blitzed almonds. 
3. Whisk together egg yolks, sugar, salt and almond liqueur (if using) and stir the mixture into the cooled chocolate base. 
4. Whisk egg whites and a pinch of salt together in a very clean bowl to stiff peaks. 
5. Add ⅓ of the egg white mixture to the chocolate base and stir to combine — this will lighten the batter. Fold the remaining egg whites into the batter, working carefully to maintain its aerated texture. Spoon mixture into the prepared cake tin. 
6. Bake for 35-40 minutes or until a skewer inserted in the centre reveals moist crumbs. 
7. Remove and cool in the tin for 10 minutes before un moulding. 
8. Serve warm or at room temperature with cream or ice-cream. Store in an airtight container for up to 5 days. 

Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomons

Also read: Microwave magic: Gooey peanut butter & chocolate cups 

The post Italian flourless chocolate cake appeared first on MyKitchen.

Creating an airtight chamber allows the rooibos to burn into little embers that release a lot of smoke. The smoke has nowhere to escape to so it’s forced to settle on the nearest surface, which is the cream, thus infusing easily. 

Smoky rooibos no-churn ice cream

Makes about 2L

Ingredients

10 rooibos tea bags 
3 cups whipping cream 
2 cans (385g each) condensed milk
¼  cup full-cream milk 
Seeds of ½ vanilla pod (or 1 tsp vanilla essence)  

For the rooibos syrup 

1 cup caster sugar 
½  cup hot water 
4 rooibos tea bags  

Method

1. Fold a piece of foil in half and mould it into a small bowl shape. Tear open 6 rooibos teabags and empty the contents into the foil bowl. Place this foil bowl into a medium-small stainless-steel bowl. 
2. Pour the cream into a separate bowl with the last 4 teabags (intact) and heat for about 1½ minutes until warm. Stir well to encourage the rooibos to infuse. 
3. Place the two bowls (cream and rooibos) next to each other on a baking tray. 
4. Cover the entire baking tray with two layers of foil, leaving one end open.
5. Light the rooibos on fire with a blowtorch, hovering the flame over the loose-leaf rooibos long enough to ensure it burns properly, creating little embers that produce smoke. Quickly fold the foil closed very tightly, capturing the smoke inside.
6. Set aside for 30 minutes to infuse. Do not open. 
7. Add rooibos syrup ingredients to a pot and bring to a boil, stirring until sugar dissolves. Boil for another 10 minutes until reduced and thick. Set aside to cool. 
8. Open the foil chamber and place the smoked cream in the freezer for 10 minutes to chill.
9. Discard the burnt rooibos and teabags submerged in the cream.
10. Add cream to the bowl of a stand mixer.
11. Whisk cream until it reaches stiff peaks, about 45-60 seconds. Take care to not over whip.
12. Add the condensed milk, milk and vanilla, whisk for another 15 seconds until completely combined. 
13. Pour mixture into a 2L freezer-safe container. 
14. Drizzle cooled rooibos syrup over the ice cream and swirl through using a spatula. Place clingfilm straight onto the surface of the ice cream and freeze overnight or until solid. 
15. Scoop balls of ice cream onto cones and serve alongside dessert or enjoy on its own, savouring the beauty of the smoke-infused cream.

Recipe & styling: Sjaan Van Der Ploeg
Photography: Zhann Solomons

Also read: The science of smoking food  

The post Smoky rooibos no-churn ice cream appeared first on MyKitchen.

Only ever heard of baked Alaska in the movies? Here is an easy and delicious recipe so you can try it first-hand.

Baked Alaska

Makes 4

Ingredients

1.8L blueberry ice cream 
1 store-bought vanilla sponge or Madeira cake
5 egg whites
Pinch cream of tartar
½ cup (110g) caster sugar 
1 tsp (5ml) vanilla extract
Zest of 1 orange
1 Tbsp (15ml) orange liqueur 
¼ cup (60ml) brandy  

Method

1. Wipe the inside of 6 dome moulds (about 6x8cm each) with a wet cloth and line with clingfilm. (Wetting the mould makes clingfilm stick best.) 
2. Remove ice cream from freezer and leave to soften slightly for 5-10 minutes.
3. Tightly press the ice cream into each mould. 
4. Cut cake slices to 3cm thick, then cut each into 6cm rounds (or to match the size of your moulds). 
5. Place cake on top of moulds, cover with clingfilm and freeze for 4 hours or preferably overnight. 
6. Once set, prepare the meringue. Whisk egg whites to stiff peaks. Then, while continuously whisking, add cream of tartar and about 1-2 Tbsp of sugar at a time ensuring sugar is dissolved before adding the next addition. Continue whisking until all sugar has been added and dissolved. The meringue should be glossy with stiff peaks.
7. Fold vanilla and zest through meringue. 
8. Unwrap moulds and unmould the ice cream, pulling the clingfilm to assist the process. Place desserts cake-side down on serving plates. 
9. Cover the dessert with meringue. Using a blowtorch, scorch the meringue until golden. (If you do not have a blowtorch, place the dessert under a preheated oven grill, only for a few seconds.) 
10. Place orange liqueur and brandy in a jug, set liquor alight and gently pour over the baked Alaska. 
11. Once the flames die down, cut and enjoy!

By: Lichelle May
Photography by: Zhann Solomons

Also read:Braaied sweet potatoes with cremezola crunch  

The post Baked Alaska  appeared first on MyKitchen.

Chilli sings in desserts, too! Just add a pinch for a whole new world of flavour.  

Choc-chilli brownie ice cream sandwiches  

Makes 16  

Chilli and chocolate have been a go-to combo for centuries. With these brownies, the richness of deep cocoa is rounded off by a subtle, warm hint of spice.  

Ingredients 

For the brownie  

1 ½ cups (225g) flour
1 ½ cups (185g) cocoa powder 
1 tsp (5ml) salt
¼ cup (60ml) canola oil
3 cups (660g) caster sugar 
1 ½ cups (375g) butter, melted
6 eggs
2 Tbsp (30ml) chilli crisp, + extra for serving  

For the ice cream layer  

1 tin (385g) caramel + extra for serving
1L vanilla or caramel ice cream  

Method 

1. Preheat oven to 180°C.
2. Line two 20x20cm square baking tins with baking paper.
3. Sift together flour and cocoa powder, then add salt. Set aside.
4. Whisk together oil and sugar.
5. Add butter and whisk for 3-5 minutes until thick and pale.
6. Add eggs one at a time, whisking until mixture is thick and creamy.
7. Gently fold in sifted dry ingredients until well combined. Be careful not to overmix the batter.
8. Divide the batter between the two prepared tins and swirl through chilli crisp. Bake for 20-25 minutes.  
9. Remove and set aside to cool in baking tins. 
10. Spread caramel on top of brownie slabs. 
11. Allow ice cream to soften for about 10 minutes and unmould from the container. 
12. Cut ice cream into 2-2.5cm thick pieces across the width and place slices on top of one brownie slab to cover.
13. Sandwich closed with the other brownie slab (caramel side down), cover with cling film and freeze overnight. 
14. To serve, slice into squares using a hot knife and drizzle with extra caramel, if you like. 

Recipes and styling: Sjaan van der Ploeg 

Photographs: Zhann Solomons 

The post Choc-chilli brownie ice cream sandwiches appeared first on MyKitchen.

Don’t Janu-worry about a thing! Beat the budget blues with this quick, easy and budget-friendly recipe for  no-churn salted caramel ice-cream sandwiches.

No-churn salted caramel ice-cream sandwiches 

Makes 10-12 

You can also sandwich the ice cream between store-bought cookies. If sandwiches are too ambitious, this works just as well served in cones.

Ingredients 

500ml cream 
3 cans Caramel Treat, plus extra for drizzling 
½ tsp sea salt flakes (or use fine salt) 
1 box (400g) ready-rolled puff pastry, defrosted 
Chopped and toasted nuts or praline, for serving 
Mint leaves, for garnish 

Method 

1. Whisk the cream into stiff peaks.
2. Whisk the caramel until smooth. 
3. Add of cream to caramel and mix until well combined, then fold remaining cream into caramel mixture. 
4. Pour into a 30x20cm tray and freeze for 8-12 hours or overnight. 
5. Preheat oven to 200°C. Prick pastry all over with a fork and cut into rectangles. 
6. Place on a baking tray and bake for 13-18 minutes or until golden. Cool. 
7. Cut ice cream into the same size as pastry shapes. Refreeze to set, if needed. 
8. Sandwich the ice cream portions between two pastry rectangles. 
9. Serve drizzled with extra caramel, top with toasted nuts or praline and garnish with mint leaves.

Cook’s note 
Cut the ice cream before the party and refreeze to avoid a sticky, melting mess. 

Recipe and photography: Fresh Living Magazine

The post No-churn salted caramel ice-cream sandwiches  appeared first on MyKitchen.