Lucuma & Vanilla Bean Ice Cream

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Lucuma is one of those things that bring me back to my childhood and Lima. It reminds me of going out for milkshakes and ice cream when I was little. It is a Peruvian fruit which is high in vitamins and it is a natural sweetener. Considered a super fruit, you can now find it at most health stores. It is easy to add to any smoothies for an extra nutrient kick. The taste is hard to describe for me, but some people say it tastes of a mixture between sweet potato and maple syrup. I love going to the market in Lima and picking some ripe lucuma to make milkshakes at my mom’s place. The smell of it is just divine!

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This recipe makes about 2 litters of ice cream.

Ingredients:

2 1/2 cups of milk

2 ½ cups of cream

¼ cup of honey

1 cup of sugar

2 vanilla bean or 2 tablespoons of vanilla essence

1/3 cup of lucuma powder

5 egg yolks

 

In a large bowl, whisk 1 cup of the milk with the lucuma powder. Set it aside.

Whisk the honey and sugar with the egg yolks in a large bowl.

Pour the remaining milk, cream and vanilla (seeds scraped and pod) in a saucepan over medium heat. Once it starts simmering, very slowly start pouring it into the egg yolk mixture while whisking. It is important to pour it slowly and to whisk it fast so that the yolks don’t curdle.

Then transfer the mixture back into the saucepan. Over medium-low heat and using a wooden spoon, stir for about 6 -10 minutes. You know it’s done, when you draw a line with your finger on the back of the spoon and it stays.

Then put a fine mesh sieve over the bowl with the lucuma and milk. Pour the vanilla mixture into the lucuma bowl.

Allow it to cool down to room temperature. Once it is at room temperature, place it in the fridge until it is cold. Preferably leave it in the fridge overnight to give it time for the flavors to develop.

Freeze in an ice cream maker according to the manufacturer’s instructions. Store it in an airtight container for at least 2 hours before serving. Enjoy!

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Macaron by RJA

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This pastry shop which specializes in macarons, eclairs, and classic French pastries just opened its doors on April 1st at the Cornelis Schuytstraat 50 in Amsterdam. Macaron by RJA was a big success in South Korea due to Ruben Jan Adriaan, a very well know pastry chef in Asia. After 11 years abroad, he decided to come back to his homeland and open here this French pastry shop. He has worked for Pierre Hermé in Paris. I mean enough said there, I couldn’t wait any longer and stopped by for a taste today.

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It is a lovely shop where you can also enjoy some coffee, tea and sodas. They are waiting for their alcohol license so they can offer a glass of bubbles, wine or high wine. And at the end of August, they are going to open a second shop at the Utrechtsestraat 18a.

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I went there with my husband and we were greeted by Marlijn. She was super friendly and very happy to explain the concept of the store. It was hard to choose as everything looked so beautiful. We tasted the canelés there and got the rest for takeaway.

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We got the Inca which is made with a banana compote, mango, passion fruit and a mousse made with 55% chocolate from Brazil. The Desire, made with milk chocolate mousse, vanilla, raspberry crème brûlée and cacao nibs. We also got a small box of macarons. We chose Pistachio/Rhubarb/Berry, Sakura/Strawberry, Yogurt/Grapefruit, Earl grey/Raspberry, Rose/Lychee/Raspberry and Olive oil. Seconds after I was done taking these shots, we dug in. And OMG were they delicious, a real treat for the taste buds as well as for the eyes. The Inca and Desire were both rich and decadent. And the macarons, a wonderful combination of flavors in each bite. And being only a 10 minute bike ride from my home, I am coming back for sure. You can see more of the shop through my Snapchat: cravingsinams.

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Macaron by RJA

Cornelis Schuytstraat 50, Amsterdam

Open every day from 8am till 8pm except for Tuesdays

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Piña Colada Ice Pops

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Piña coladas are the epitome of a beach holiday. Since I won’t be at the beach for this heatwave, at least I can cool down by eating these frozen treats. Forecast for this Saturday is 36 degrees celsius and even though I am always wishing for warmer weather, that’s a bit too much. I’m keeping it very short today, so I can run some errands. Since I do them by bike, I need to start early before this heat gets so strong that biking becomes a full workout activity.

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This recipe makes 9 ice pops.

Ingredients:

250gr of frozen pineapple (or fresh)

165ml of coconut cream

2 shots of rum

½ cup of sparkling water

2 tablespoons of agave syrup

16 cherries, pitted and halved

 

Place all of the ingredients in the blender, except for the cherries. Blend until smooth.

Place a few of the halved cherries inside the ice pop molds, and then pour the piña colada evenly. Insert the sticks and freeze overnight.

If you don’t have ice pop molds, just use small espresso cups and insert a wooden stick in the middle.

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