healthy eating my way (allergy friendly)
Yesterday evening my mum, me and my son traveled from our peninsula to Bergen. The boat ride was about 2 hrs. I used to live in Bergen for over 8 years. The next week I’m going to spend here. Love it.
Today is my 100th post. Yeay:) So we’re going to celebrate with some ice cream. Remember you can enjoy the good things in life, not just every single day.
I have a lot of ice cream that I like that I tried out in Korea:
Ube is originally from the Philippines, anyone that has tried this purple ice cream will agree that it is a special kind of flavor. But it is so good. It is made from the purple sweet potato/yam. Yummy
An other of my favorites is the honey dew ice cream
As for the ube ice creme, I will not try to make that here any time soon. But since honey dew melon is always available, I thought I would give it a try. And it was a success.
2 dl confeti sugar ( Sukrin has here a own version)
1.5 dl creme ( you can choose a vegetable based on)
1.5 dl creme fraiche
1 tsp vanilla extract
1/2 honey dew melon
5 drops blue food coloring
(How our food coloring looks, it does not color your mouth, or anything els when adding it to food)
Use a spoon to take out the honey dew pulp, but remove the seeds first.
1.Whisk the eggs and confeti sugar (confectioners sugar) together with the food processor for about 5 minutes ( until fluffy)
2. Add in the cream, and creme fraiche. Stir.
3. Add the remaining ingredients.
4. Put everything in the blender for a while, just so that the pulp can get blended in smoothly.
5. Put it in a container, and pop it in the freezer.
6. Stir every 30min – 1 hr. For about 4 hrs.