No-Churn Rocky Road Ice Cream (over waffles!)

I'm finally done with the kidneys!! Gosh, they are just 2 small little beans, but they are so complex. Ugh, worst organ ever to study for. Up next is the brain... I still have no idea what I want to do yet after med school. All I have been doing is eliminating fields I could never see myself in. Like pediatrics (I just don't mesh with kids), dermatology (don't ever let me touch that oozing lesion on your skin) or cardiology... can barely hear my own heart beat with my stethoscope ;). Learning each organ and body part makes me dislike them even more. Can't wait until I never have to study again... oh wait, studying is mah lyfe foreverrrr :(((((

Anyway, making no-churn ice cream has been on my bucket list for ages! I can't believe how easy and delicious you can make ice cream without an ice cream maker. I had about 10 different ice cream machine models saved on my Amazon account, because I was thinking of buying one and making ice cream all day everyday. But, now I can save even more $$$ and make delicious ice cream all day everyday!! I have so many ideas and ice cream things to do and I'm so excited I'm going to burst :D (sorry, a little hyper because I had ice cream for dinner :P)

No-Churn Rocky Road Ice Cream

inspired by Nigella.com
makes 2-3 pints

1 pint heavy whipping cream
1 cup sweetened condensed milk
4 tbsp cocoa powder
2 tbsp vanilla extract (good quality)
heaping 1/4 cup marshmallow
heaping 1/4 cup mini chocolate chips
heaping 1/4 cup walnuts (or whatever nuts you have on hand)
more marshmallow, chocolate chips, nuts to top

** Waffle recipe below

1. Whisk whipping cream, condensed milk, cocoa powder, vanilla together at low speed first to prevent splashing. Gradually increase speed to medium high.
2. Whisk until soft peaks form, about 5 mins and it should have a light brown airy mixture
3. Fold in toppings (marshmallow, choc chips, nuts) gently and fill 3x1-pint airtight containers
4. Freeze at least 6 hours or overnight

Buttermilk Waffles

makes 6-8 square waffles (serves 2-4)

double for a crowd!

1 cup flour

2 tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 egg

1/2 tsp vanilla extract

2.5 tbsp melted butter

1 cup buttermilk (or more)

• Preheat your waffle machine. Mix dry ingredients (flour, sugar, baking powder & soda), salt. Mix wet (egg, vanilla, butter, buttermilk). Stir together. Add more buttermilk if the consistency is not runny enough.
• Place in your waffle machine according to instructions. Or about 2 mins.

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Grain Salad with Walnuts, Figs And Grapefruit + GIVEAWAY

Hello from Los Angeles! It is so hot and dry here, I love it! I've had about 2 weeks of "vacation" from Richmond to Charleston to DC to LA. It's been quite a whirlwind of traveling and eating (4 times my body weight). And, now I'm starting summer research stuff at my old lab. I've been meaning to travel around the world before med school life sucks up all my time later...but I'm really indecisive and...(insert more excuses) and sometimes I feel I might need to study :O ?!  Having all this time to do fun things other than studying is a little unusual right now. Since I just spent the past year with my butt glued to my desk chair.

Even if I'm back in LA, I just found out that my mum is not coming back from her holiday in Hong Kong and Korea until the end of this month. What?! Where was the warning? Does this mean I have to wash my own clothes..? (haha kidding, I'm a real adult :\)

I digress!! I have a giveaway sponsored by California Walnuts, where they are giving away TV personality Joanne Weir's cookbook to one of my readers. Yay! Scroll all the way to the bottom to enter (US + Canada readers only, sorry!). Here is an adaptation of her salad recipe. I substituted figs, added some agave and a new grain, Freekeh, that I just discovered. Apparently, it has a higher protein content than quinoa? I love it's texture... very chewy like barley. Anyway, this salad just represents sunny LA and is very easy to assemble the night before. Enjoy!

Whole Grain Salad with Toasted Walnuts, Figs And Grapefruit

serves 6 
adapted from Joanne Weir

Dressing
1/2 tsp finely grated grapefruit zest
2 tbsp white wine vinegar
3 tbsp extra virgin olive oil
3 tsp agave syrup
salt

Salad
3/4 cup millet
3/4 cup freekeh (or any whole grain like quinoa)
1 cup walnut, halved
2 grapefruits
1/2 cup dried mission figs, cut in pieces
3 tbsp fresh flat leaf parsley, chopped

1. Preheat oven to 375F
2. Dressing: mix grapefruit zest, vinegar and olive oil in a small bowl and let the flavors meld in the fridge
3. Place millet and freekeh in a saucepan with 2 1/4 cups water and 3/4 tsp salt. Bring to a boil and then reduce the heat to medium low and simmer for 15-18 min (until all the moisture is absorbed). Set aside to cool
4. Lay walnuts on a baking sheet and toast until fragrant and golden ~7 minutes. Remove from oven and cool
5. Using a sharp paring knife, cut tops and bottoms off the grapefruits. Cut off the peel and white pith from top to bottom and work your way around the grapefruit until it is bare naked. Cut sections out (between the membranes) and set aside on a plate
6. Squeeze the membranes into the bowl with the dressing to extract about 3 tbsp of juice. Season dressing with salt to taste
7. In a large salad bowl, toss grains with figs, toasted walnuts, parsley and grapefruit sections. Add dressing and toss together

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I received products or coupons for this post. But all thoughts and opinions are my own.
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