Here’s a bunch of short and sweet thoughts from Anna Kendrick. I love the human submarine one.
Don’t have an ice cream maker, but have 5 minutes?
This super fabulous Salted Pretzel And Caramel Ice Cream takes just 5 minutes to whip up with a mixer. Freeze until firm and you have a salty-sweet, boozy treat that is terrific as is or go totally over the top with a hit of dark chocolate sauce.
450g dulce de leche
300ml heavy cream
200ml full-fat Greek yogurt
2 Tbs dark rum or bourbon (optional)
60g salted pretzels, roughly broken
1. Put the dulce de leche, cream, yogurt and rum in a large mixing bowl and beat with an electric mixer until combined, smooth and thickened.
2. Fold in the pretzels then transfer to a freezer-proof 1 liter container. Cover tightly and freeze until set.
3. Take ice cream out of the freezer 15 minutes before serving to soften slightly. (Mine was ready to eat right out of the freezer probably due to the rum. Yum.)
Recipe from Delicious Magazine
Short and Sweet songs today are new from NYC-based band Silverbird. I highly recommend you pick up their debut album ‘Pureland’. It’s excellent.
Check out Silverbird on the band’s Website where you can buy their music.