Sea Salt & Honey Ice Cream

This is a quick, four ingredient, no Ice Cream Maker needed Ice Cream! It is also very delicious!  I think it is just as good as a Salted Caramel Ice Cream!  I was not sure about it when I first saw the recipe, but now I am a true believer! It’s hard to believe that something this delicious could be this easy to make!

 

 

If you’re a fan of salted caramel, I’m willing to bet you’ll love this one, too. Pure luxurious creaminess, honey’s slightly floral nuances, and flecks of briny sea salt elevate this all to perfection. Better yet: only four ingredients, and no machine necessary!

yield: SERVES 6 – 8

prep time: 5 MINUTES

cook time: 6 HOURS

total time: 6 HOURS 5 MINUTES

INGREDIENTS:

• 2 cups (1 pint) heavy whipping cream
• 1 (14-ounce) can sweetened condensed milk
• 1/4 cup honey (I like clover honey for this recipe) + 1 tablespoon for topping + a little more for serving if desired
• 1/2 teaspoon Fleur de sel sea salt + more for serving if desired

DIRECTIONS:

1. Pour the whipping cream into the bowl of a stand mixer affixed with the whisk attachment. Start out mixing on low speed, then slowly increase speed to high and mix until the whipping cream forms stiff peaks, about 2 minutes. You can also use a bowl and a hand mixer, or a bowl and a whisk and mix by hand (but it’ll probably take awhile unless you have superpowers!)
2. Using a spatula, gently fold the sweetened condensed milk, 1/4 cup honey, and 1/2 teaspoon sea salt into the whipped cream. Continue stirring gently until completely combined. Pour into a freezer-safe container with airtight lid. Drizzle the top with 1 tablespoon honey. Seal.
3. Freeze until solid, at least 6 hours.
4. Scoop into cups, bowls, or onto cones; drizzle individual servings with a little more honey and a bonus pinch of sea salt if desired. Serve.

The first thing you want to do is whip the cream till stiff peaks form!

Gently fold the condensed milk, honey, and sea salt into the whipped cream.  Fold until well combined.

Pour into freezer safe containers and drizzle a little more honey over the top.  Freeze for at least 6 hours or until solid. Good luck trying to wait that long.  I must admit, I cheated after about 4 hours and had a taste!

 

All I can say is please enjoy!   If you want, drizzle a little more honey and sea salt over the ice cream.

I give this recipe  plus out of 4…

 

PALEO ROASTED STUFFED PORK TENDERLOIN

This pork tenderloin was delicious.  When I first saw this recipe I almost did not make it.  I find pork can be very dry and not have very much flavor if not seasoned correctly.  The stuffing mixture with the herbs mixed in really helped make the dish.  I was pleasantly surprised.  It is also very impressive to look at when it comes out of the oven.  I hope you will give it a try.  It is a very easy recipe to make.

Paleo Roasted Stuffed Pork Tenderloin

Source

Ingredients:

– 2  pork tenderloins (about 2 1/2 pounds altogether)

– 4 slices bacon (and bacon fat created from cooking the bacon)

– 8 ounces mushrooms, sliced

– 2 Tbsp. fresh rosemary

– 2 Tbsp. fresh thyme

– 1/2 tsp. sea salt (divided)

– 1/2 tsp. ground pepper (divided)

– 1/2 medium onion, chopped

– 3 cloves garlic, chopped

– 4 cups fresh spinach

LEMON PARSLEY OIL:

– 4 Tbsp. olive oil

– 2 tsp. lemon zest

– 3 Tbsp. fresh parsley

– 1/4 tsp. sea salt

– Dash ground black pepper

Equipment: – Cutting board – Kitchen knife – Large skillet – Stirring spoon – Meat mallet – Measuring spoons – Measuring cups – Toothpicks (soaked in water for 10 minutes) – Oven mitts – Small mixing bowl – Spoon or whisk – Meat thermometer – Aluminum foil

Directions: 1. Preheat oven to 375F with oven rack set in the middle of the oven.

2. Cut your onions and mushrooms. Cook the bacon in a large skillet over medium-high heat until crisp. Set bacon aside and keep the bacon fat in the pan.

3. Using the same pan, add the onion, mushrooms, 1/4 tsp. sea salt, 1/4 tsp. ground black pepper, fresh thyme and rosemary and saute for 3 minutes, stirring occasionally  Next add the garlic and spinach and toss to coat. Cook for another 2 minutes until spinach is wilted. Remove from heat and set aside.

4. Butterfly the pork tenderloins by cutting down the middle length of each one but not cutting it all of the way through, and spread the meat flat (like you are opening a book).

5. Cover the tenderloins with plastic wrap and pound with a meat mallet until about 1/2 inch thick. Sprinkle the remaining 1/2 tsp. sea salt and 1/2 tsp. ground pepper on the tenderloins.

6. Spread the spinach mixture over the two tenderloins evenly and spread it to reach the sides. Crumble the bacon and add it on top of the mixture. Roll the tenderloins, starting at the narrow end, and secure with toothpicks. Place the tenderloins in a roasting pan.

7. Cook the tenderloins for 45 minutes, or until the inside reaches 145F on a meat thermometer.

8. While the tenderloins are cooking, make the lemon oil by combining all ingredients together in a small mixing bowl and stirring with a spoon or whisk. Set aside.

9. When the pork is done, transfer is to a cutting board and allow to rest for about 10 minutes, lightly covered in aluminum foil. Remove the toothpicks and slice the pork rolls. Serve with the lemon sauce.

The first thing you want to do is cook your bacon on medium -high in a large skillet till crisp.  Take bacon out of pan and use the bacon fat to cook your onions and mushrooms.

The next step is to chop your onions and mushrooms.  Place your onions, mushrooms, rosemary, thyme, sea salt, and pepper in the skillet with the bacon fat and sauté.  I actually started cooking my onions for about 5 minutes before I added my mushrooms.  I like softer onions and mushrooms.  Saute till consistency that you prefer.  This was after about 12-15 minutes total time.

Add in your spinach and garlic. Toss and cook until the spinach is wilted. Look how wonderful this looks.  🙂 Set aside till ready to use.

Butterfly the tenderloins by cutting down the middle length but not all the way through. Spread them open like a book and then pound them to about 1/2 inch thickness between two sheets of plastic wrap.  Sprinkle the rest of the salt and pepper onto the tenderloins.  Spread the spinach mixture down the middle and out to the edges on top of the tenderloins.  Crumble the bacon and put on top(You cannot see this part in my picture because I forgot to do it and added it inside after I had rolled them up). Roll up starting at the narrow end and secure with toothpicks.  Place in a 375 degree oven and cook for about 45 minutes.

Mix up ingredients for the lemon oil and set aside until the tenderloins are ready.  I did not have a lemon so I used dried lemon zest in place of the real zest of a lemon.

When the pork is ready place on a cutting board and let rest for about 10 minutes before slicing.

Look how yummy this looks!  Drizzle the lemon oil over the pork.  I served mine with roasted glazed carrots but have with your favorite vegetables.  I hope you enjoy this as much as I did.

I give this recipe plus out of 4……

Hasselback Potatoes

I read that these potatoes are Swedish in origin. I wanted to try them because I could envision lots of ways to change them up. These were very easy and and did not require a lot of ingredients.

source

Ingredients

6 Medium Size Potatoes
2 – 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.  Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.  Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

You want to make sure you do not cut all the way through your potatoes.

The next set of pictures show how thin to slice the garlic, what it looks like with the garlic in between the slits, and what the seasonings look like on the potatoes before they go in the oven. When you add the garlic in between the slits you want to make sure you put a slice in every one.  Make sure you well season the potatoes. It is also very important to use Sea Salt if you can.  You do not have to use the one mentioned in the recipe any one will do.  Sea Salt is really needed to enhance the flavor of the potato.  Where it says 30 g butter, that is about 2 tbsp.

I took mine out of the oven a few times and just basted them with the olive oil in the bottom of the pan. They  really looks pretty when they come out of the oven.

                       

And as you can tell I added just a touch of grated parmesan cheese to the top.  I can think of other variations to this recipe as well.  How about adding another kind of cheese to the top, putting herbs in the slits with the garlic or maybe adding some crumbled  bacon??????  I say use your imagination!!  The potato was very tender and flavorful.  I can’t wait to make this again.

  out of 4………