Walnut-Pecan Custart Caramel Chocolate Slice Ice Cream

Yes, it is a long name.

This is basically a failed baking attempt that turned out surprisingly delicious.


One day when I was in Holland, I decided that I wanted to make a slice. I had brought over a new square silicone pan and I wanted to use it. Also, I couldn't find a recipe I wanted to use so I made it up. I made a walnut-pecan crust based on a recipe in The Joy of Vegan Baking. I then blended together silken tofu and some vanilla custard. I then made caramel sauce based on the recipe from A Vegan Ice-Cream Paradise. I put the caramel sauce over the crust. Then I poured in the custard. I refrigerated this overnight. Unfortunately it had not set.

Figuring that I may as well continue regardless, I tried to spread out some melted fair-trade chocolate over the top. This didn't really work. The chocolate sunk into the custard and made swirly patterns.

We then tried to eat some but it didn't really work, because the custard had not set at all (funny, that).

So I had a flash of brilliance and froze it! It took hours of frequent whisking, but the end result was so good.


Seriously. This stuff was delicious. It had chunks of walnut-pecan crust and chocolate, and the caramel sort of mixed with the custard. It was smooth, gooey and so so tasty.

Like most homemade ice-cream, it got a little hard in the freezer but that's unavoidable. We just had to leave it to sit for a while.

I'd say this was best on the night it became ice-cream, as it hadn't been able to freeze solid yet.

Focacce and Mint-Onion Pita Bread

One of my favourite things to do is make bread. Kneading dough is lots of fun and bread that rises properly makes me feel all competent. It's easy to steal the credit off yeast.

Anyways, Adele brought over V'Con and I've been meaning to give the rosemary focaccia recipe a try, so I made a focacce.

It came out really well. The recipe does need an infusion of flavour to really come out well, so I used every Italian herb I could get my hands on, some olives and sundried tomatoes.


I used plain bread flour, which makes it really light and airy.

Another recipe I've been working with recently is a mint-onion pita bread recipe. It's pretty simple. Stir together some mint leaves, coriander, cumin, oil and chopped onion. You can use any pita bread recipe you want. Just divide the dough into balls, roll them out and spread the mint mixture over it.

We're Still Alive!

We haven't posted in ages, we're sorry! Adele spent most of April in Holland and we sort of lost track of the fact that we aren't the only people in the world.

We did make tons of stuff, though. Adele made the most delicious pecan walnut slice ice cream and I mastered focaccia. So yeah, that and more is coming up!