Last week it was lemon stealing wallabies, this week it is dog riding possums. What the??? So here goes: “Once upon a time in a land down under”…. no seriously this is a true story!! Well it all happened at the magic hour of midnight. Mr LG had let the dog out for a last bit of doggie business, it was the middle of winter and so he was wearing his coat which funnily enough resembles a horse blanket (the dog that is not Mr LG :)).
When the dog hadn’t returned after 15 minutes Mr LG went outside to find out where he was. No one was more surprised than me to hear Mr LG call out that there was a possum on the dog’s back. Of course Mr LG hasn’t always let the truth get in the way of a good story so I thought he was pulling my leg. A few seconds later Mr LG dashes in the back door and grabs the torch because, yes, there was indeed a possum hitching a ride on the dog’s back looking not unlike a little miniature jockey.
Mr LG has become quite adept at wrangling wildlife since we moved to Australia so our wee visitor was more than happy to move on after having a torch shone in his eyes. So what did the dog think of all this carry on… not much apparently he didn’t seem overly fazed by his unexpected jockey and in fact was quite happy to follow him off into the woods. This of course meant Mr LG then had to go down the back into the spooky dark to wrangle the dog who chooses to forget his name whenever it suits.
Dogs, possums and cold winter nights aside I ask the age old blogger question – is it ever too cold to eat ice cream? Of course the answer is a resounding NOOOOOOO. And so I present to you this absolutely decadent raspberry swirl and white chocolate ice cream.
- 1 quantity of this vanilla ice cream
- 250gm frozen raspberries
- 62.5gms sugar
- juice of 1/2 lemon
- 120gm white chocolate, chopped coarsely.
Make vanilla ice cream as per instructions here up until it is ready to churn. Refrigerate.
Make raspberry puree by placing raspberries, sugar and lemon juice in a medium saucepan over medium heat, stirring to avoid the berries catching. Once the raspberries have released their juice simmer for 5 minutes. Put the berries through a sieve over a bowl to remove the seeds. Set aside for later use.
Bring a saucepan of water to the boil over a high heat. Remove from heat. Place chopped chocolate in a heat proof bowl over the hot water until the chocolate is melted and smooth.
Start churning the ice cream mix in ice cream machine as per manufacturers’ instructions. When the ice cream is half churned place the melted chocolate in a zip lock plastic bag, cut a small corner off the end of the bag. Hold the bag over the ice cream machine and allow the melted chocolate to drizzle into the ice cream. The chocolate will harden on impact with the cold ice cream and leave chocolate shards through out the ice cream.
Once the ice cream has finished churning scoop into a plastic container. Pour small amounts of the raspberry puree over the top of ice cream. Use a knife and mix to create a swirl pattern. Place ice cream in the freezer to harden.