Daniel and I have managed to wake up on Easter Sunday without any easter eggs and the prospect of having to leave the house to get some. But before we do that I thought I'd share a yummy recipe for ice cream I found in Delicious Magazine. I wish I had a camera, it's a beeyootiful colour. It's sort of an italian colour, if you get what I mean? Or a 1950's colour, like the car on the left.
Can you taste it? Ooh it's lovely. And all you need is to blitz together natural yoghurt, frozen raspberries and icing sugar to taste. You could use double cream if you wanted to be overly decadent but the yoghurt version is just as yummy. And then you can practically eat it out of the blender. Chocolate brownies are good with it, sometimes a brownie is really cloggy and makes you feel greasy, this ice cream cuts through it and lets it sing. Try to eat it all fresh rather than having to go back to the freezer and whip it, it's a dull task but otherwise it turns into a big old frozen block. So eat it fast, you have a legitimate reason.
But seeing as we don't have any left, any ingredients or easter eggs it looks like I'm gonna have to make myself presentable and buy some goodies from the corner shop.
Oh- and if you're gonna make that ice cream, eat it out of something blue, like these beautiful Latte Bowls from Anthropologie it just works.