One thing I love more than soups is desserts. I can plow through a pint of mint chip quicker than you can count the phalanges on your newborn. As fond as I am of ice cream I am not as fond of cakes. I prefer petit fours, tarts and homemade candies. Here are a few goodies:

Chai Ice Cream

1 cup pouring cream
1 cup milk
2 tbsp castor sugar
1 tbsp black tea leaves
4 whole cardamom pods, crushed to reveal seeds
3 whole cloves
20g old ginger, peeled and sliced
3cm strip of orange zest, remove as much pith as possible with a vegetable peeler

Place all the above into a saucepan and bring to boil over medium heat. Cook, stirring constantly for a few minutes, or until the sugar has dissolved and the mixture is just about to boil. Remove form the heat, cover and set aside to infuse for 15 mins. Pour through a muslin-lined fine sieve into a saucepan. Let it cool until your hands are able to handle them. Gather the ends of the muslin cloth and give it one final squeeze so every drop of the essence drip into the saucepan.

2 tbsp castor sugar
2 large egg yolks
1/4 tsp vanilla bean paste

Whisk the above together while you're bringing the Chai tea mixture to boil until well combined and pale. Pour the Chai tea mixture in now. You can choose to cook the mixture a while over the stove until it thickens and coats the back of the spoon or just be like me. The warmth left from Chai will cook your egg yolks nicely when you combine them so there's really no need to return them to the stove.

Chill them overnight or until they are really cold and churn them in the ice cream maker. When done, scoop them out into a freezer safe container and pop them into the freezer for 30mins or so until firm enough to scoop.

You can also add some chopped mint or choc chips if the kids are around. 

 Fresh Berry Ice Cream

1 pint fresh berries (I like raspberries best) 
1 tablespoon freshly squeezed lemon juice 
1 cup sugar, divided 
1 cup whole milk (or non-fat) 
2 cups heavy cream (or half-and-half) 
1/2 teaspoon vanilla extract 
Directions

In a small bowl, combine the berries with the lemon juice and 1/3 cup of the sugar. Sitr gently and allow the berries to macerate in the juices for an hour or two (you can skip this step if you want to).

In a medium bowl, use a hand mixer to combine the milk and remaining sugar. Mix on low speed until the sugar is dissolved. Stir in the heavy cream, any juices from the berries, and the vanilla. Pour mixture into the ice cream maker and make ice cream as usual. Add the berries during the last 5 minutes.

Chocolate Cheesecake tarts

................WHO WANTS SOME choclatey lovin?

These little puppies will someday be my secret escape during pregnancy. ONE day.. one day.. This recipe was adapted from "Things Alauna Makes". Chocolate graham crackers, butter, and a touch of sugar will suffice for the crust (you can use the whole graham crackers or the little chocolate teddy grahams may have to be harmed in the making of this treat.  Now, I don't have a fancy food processer, I have what is called a plastic ziplock bag and a big wooden spoon. Works wonders. 

chocolate graham crust (for 8-10 mini tart pans)
1 c chocolate grahams, pulsed to crumbs in a food processor
1/8 c melted butter (give or take)
1 tbsp sugar

1. mix together - should stick together slightly and hold shaped when pressed (adjust graham and butter ratios to reach this consistency)
2. scoop into tart pans and press around bottom and up sides
3. bake at 350F for about 5 minutes, cool
for the filling, use your favorite cheesecake recipe   OR: 

chocolate cheesecake filling 
1 8 oz package cream cheese, softened
1/4 c sugar
1 egg
1 tbsp strong brewed coffee
1/2 tsp vanilla extract
1/4 c baking cocoa
1/3 c semisweet chocolate chips

1. beat cream cheese and sugar until smooth
2. add eggs; beat on low speed just until combined
3. stir in coffee and vanilla then beat in cocoa just until blended
4. stir in chocolate chips
5. using a cookie scoop or spoon, drop filling into prepared tart pans 
6. place on a baking sheet and bake at 375F for 12-15 minutes or until center is almost set
7. cool on a wire rack, then transfer to the refrigerator to chill
8. best served with berries

This is a time inclusive treat but well worth it. And I don't know if I'll be making the little versions as that is so laborious but its so damn cute to use this little tartlette pans.