Countdown to Christmas Day 10: Chanel Polish

On the tenth day of Christmas my true love gave to me a  few of My favourite Chanel Polishes!! 

I love Chanel polishes they never seem to chip or go gloppy and thats hard to find in a polish. 
Having long nails i tend to do my nails every few days or when they start to chip because there is nothing worse than seeing a girl with chipped or un-manicured nails.
You may find it weird but thats one of the first things i notice when i look at a girl!! 
My mamma always told me that i have eagle eyes as i never miss a trick. 

Left-Right: Riviera,Morning Rose,Mimosa,Peridot,Coco Blue,Black Pearl, June,Inattendu,Paradoxal,Suspicious 

I store my some of my Polishes in an Old Sweetie Jar

Love, 
Lx 

My apologies for being 3 days late this past few days have been really busy for me but i'm excited to share it with you all in early january. 

Countdown to Christmas Day 9: Peanut Butter Ice Cream

On the ninth day of Christmas my true love gave to me Peanut Butter Ice Cream

Ok.. I've had my ice cream maker for around 3 months now and have never found the time to make the stuff!
Better late than never i guess so today i decided i would give the whole ice cream thing ago again.. 
My last attempt was actually amazing i made two sorbets Lime & Pineapple back in the summer, I personally prefer sorbet and frozen yogurt to actual ice cream (its way too creamy to have all the time).

This recipe is one you need to have organise in advance to get the best possible icecream because the custard base needs to chills for at least 6 hours!

Step 1: Measure out 125ml of Double Cream and 250ml Full Fat Milk pour into a medium/large sauce pan on a medium heat. Once steam in rising from the milk turn off heat, don't allow the milk to boil.

Step 2:  Measure out 90 grams of Caster Sugar and separate 2 egg yolk then place into a mixing bowl.
 Whisk the sugar and yolks until they form a light and fluffy consistency. 

Step 3: Pour the warm milk into the egg mixture slowly whisking all the time until combined, once the mixture combined pour back into the saucepan.

Step 4: Turn back on the heat continually stirring until the custard coats the back of the spoon. Once the custard has thickened pour into a bowl and leave to cool, when the mixtures cooled place into the fridge to chill for a further 6-12 hours.

Step 5: Chop 25grams of unsalted peanuts and place to one side.  Once you've chopped the peanuts measure out 250grams of Peanut Butter (i prefer Reeces smooth). Place 50 grams of the peanut butter to one side along with peanuts for later. 

Step 6: Take the chilled Custard out of the fridge and place in the 200 grams of Peanutbutter into the custard, Using a handblender or mixer combined the two together. Once the mixture is completely blended pour the custard into the icecream maker.

Step 7: After the custard mixture been poured into the icecream maker turn on and leave to churn for 20-25 minutes. I kept an eye on the icecream to make sure i got the right consistency i wanted.
 

Step 8: While your icecream still churning melt down the remaining peanutbutter  and chop some peanut.
Once the icecreams finished churning remove the bowl from the maker and scoop the icecream into the container layering with the melted peanutbutter and chopped peanuts. 

Other Ideas:

• Swirl in melted chocolate and reeces peanutbutter cups to make a reece peanutbutter icecream.

• Layer with chopped pretzels, melted chocolate and peanutbutter m&m's.

• Swirl in Marshmallow Fluff and serves with sliced bananas. 

• Layer with crispy bacon, melted chocolate and chopped peanuts. 

I'm going to have mines with sliced bananas and a drizzle of melted chocolate because i've gone with the traditional peanut butter. 

Love,
Lx

Sorry for the quality of the photographs they were taken with my iPhone.