Ice cream - a summer staple!
A few years ago, I was very lucky to win a holiday for two, to Airlie Beach in tropical North Queensland.
This included accommodation, breakfast daily and the bus trip there and back.
If you have ever travelled 1,900km on a bus (coach) interstate, you will relate to my experience.
I was three months pregnant with our third child, and happy to leave the other two with my parents for a week's holiday.
It was all great, travelling at night time; sometimes snoozing and drinking hot chocolate at every convenience stop to try to help you sleep more.
By the time we reached Ballina for breakfast it was early morning and I would have loved a pillow.
At Surfers Paradise, I just wanted to get out and have a break.
When Brisbane was reached it was the end of the line for that bus and we had to carry our bags, literally across a tarmac to another waiting bus. We seriously considered getting a taxi to the airport to fly the remaining distance.
Refreshed by the half wait in Brisbane we stretched our legs and felt ready to continue our journey citing that the bus trip was after all, just another part of the prize package.
A decision we regretted one hour later.
Still, it was amazing scenery and the views from Brisbane through to Hervey Bay were superb.
enough kilometres to last a lifetime!
One of the sights I did enjoy were of the Pandanus bushes.
Technically called Pandan these bushes thrive in hot and dry conditions
although we live in a sub tropical climate they grow well here.
My husband and I had an amazing time at Airlie Beach and thoroughly enjoyed the stay, flying or boating to the neighbouring islands daily, feasting well and I would certainly recommend this trip to everyone.
P.S. We braved the bus home again, I think we slept the whole way and survived to tell the tale :D
This is my Coconut Pandan Ice Cream to reflect these memories.
600ml thickened cream
1 1/2 cups caster sugar
4 pandan leaves tied in a knot
Put the coconut milk, sugar and cream into a saucepan. Bring to a simmer then add the pandan leaves tied in a knot and stir well then simmer for 5 minutes, stirring occasionally. Remove pandan leaves and discard.
Put mixture in the refrigerator and chill for 1 hour.
Churn in your ice cream maker as per instructions. If you don't have an ice cream maker you can put the mixture into a freezer suitable plastic container with a lid on. Rake a fork through it after 30 minutes.
Freeze until ready to use.
Buon appetito, Merryn