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ice cream series: cherry ice cream

cherry ice cream| south by north

It’s starting to look a lot like summer down here in the Southern Hemisphere, and that can only mean one thing – IT’S ICE CREAM TIME. The ice cream series is back (bitches) and I could not be happier about it.

This is my first batch this season, and it is scrummy. I chose cherries because they are one of the ultimate summer fruits. They produce an amazing sweetness and colour, and excellent drippy juice that stains your mouth and hands. Fake cherry flavour is one of my least favourite, real cherries however… I could eat them for days.

Also, look at that sweet reusable ice cream tub that my friend bought for me! It has a rather fetching pink lid and makes sneaking a spoon of this seventeen a couple of times a day so much more fun.

Scroll down for the recipe.

cherry ice cream | south by northcherry ice cream | south by north


You will need:
1 cup ofย pitted cherries
3/4 cup of sugar
small squeeze of lemon
3 tablespoons of skimmed milk powder
2 cups of cream

Heat the pitted cherries and sugar in a small pan. Keep stirring to make sure the sugar doesn’t burn. Once all the sugar has dissolved and the fruit is soft, remove from the heat and add a small squeeze of lemon. Make sure not to skip the lemon! Adding a small amount of acid to your dissolved sugars will help ensure that they stay soft in the freezer and don’t turn icy. Let the syrup mixture cool and in a fresh container blitz with a hand blender, then strain.
Put the cream and skimmed milk powder in a large bowl, and whisk until the powder is well combined and not lumpy. Add the cherry syrup and mix thoroughly. This is when any leftover skimmed milk powder lumps will really show, you can just whisk these out.
The skimmed milk powder is important, as it gives your ice cream that soft, almost chewy quality. Whole milk powder will not work in the same way.
Thoroughly chill your mixture, then churn according to the instructions on your ice cream machine. This would probably work without an ice cream maker too, but will be a lot more dense and hard once frozen.

cherry ice cream | south by north

look! it’s all different!

south by north blog

Things have been given a bit of razzle dazzle around here, and the blog has a brand new look. It hadn’t been updated for two years, so it seemed about time.

A few things have changed:

- Firstly, it will just be me, Claire, posting on on here from now on. Don’t worry – there are no dramas, David has his own design blog that he posts on more regularly and this space had just evolved to be more my thing. Unless I grow a third arm any time soon he’ll still be here in spirit, helping me to photograph some of the tutorials.

- Secondly, there are re-jazzed category pages for easy browsing of my photography, diy, travel and food posts. Fancy.

- Thirdly,ย I wrote ‘South by North’ in nice ink and David kindly made it into a logo of sorts (see, I told you he wasn’t going far). So booya, I have a logo-type-thing.

Hope you like the new look, any feedback will be received with open ears.

happy monday links | three

south by north

Now that the seasons are changing I am fully starting to understand America’s love affair with ‘fall’ – you literally can’t move for pumpkins. America loves a pumpkin. And who am I kidding, when they are this teensy and cute, so do I.

Even though it is still pretty warm in San Francisco you can definitely sense the seasonal change. I’m so ready for tights and boots, I’ve pretty much been chasing the sun round the world this year. Between the summer in the UK and then arriving here I really only had three weeks of winter in Australia. My body clock is going to be all over the show when I get back to summery Sydney in a few weeks.

It’s a bumper pack this week! There is so much internet goodness happening at the moment – here are a few links to enjoy.

Please give me this entire outfit immediately and I will wear it every day. Thanks.

Let’s all go to Croatia, it looks like a dream.

I love this sweet and simple outdoor styling.

This series is so gorgeous and inspiring.

Feed this to me now.ย And I’ll wash it down with this.

Beautiful tones on this grid.

Woofstock is a thing.

san francisco | two

san francisco | south by north

My time in San Francisco is just flying by! Can someone please put a pause button on 2014?! I’m pretty sure it was January about five minutes ago. Anyway – I’ve only got a few weeks left, eep. Here are some snippets of my second month.

Dream princess barbie houses on Alamo Square | Can’t get enough of the sunsets round here | Spending a lot of time in the Mission | Art in progress | Walks on the Embarcadero

Taken on my iPhone, edited with VSCO Cam. To see more, hop over to my instagram andย grid.

san francisco | south by north

san francisco | south by north

san francisco | south by north

san francisco | south by north

rose geranium lemonade

rose geranium lemonade | south by north

I’ve been visiting the San Francisco Farmers’ Market in the Ferry Building most Saturdays. It is pretty close to where I am staying, and is just a really lovely place to potter round. It also helps that most of the produce stalls are giving out free samples, and you can pretty much eat your body weight in peaches.

Last time I was there I found a herb stall selling bunches of rose geranium. I had never actually come across this before, and incase you haven’t either let me tell you that it smells di-vine. You can definitely pick out the distinctive rosy scent, but it is less flowery and much fresher than a pure rose smell. The lady running the stall suggested that I add it to lemonade, and that’s exactly what I did. It adds a delicious and fragrant little something to classic lemonade, and my only regret is that I didn’t have some ice cold gin to add to the glass.

Scroll down for the recipe.

rose geranium lemonade | south by north

rose geranium lemonade | south by north

rose geranium lemonade | south by north

To make six servings, you will need:
- handful of rose geranium leaves
- half a cup of sugar
- four lemons
- water
- edible flowers for garnish

To make the rose geranium syrup, put the sugar in a saucepan and add half a cup of water and heat. Once the sugar starts to dissolve throw in the rose geranium leaves and keep on a medium heat. The leaves will go brown pretty quickly, that’s ok! Once the sugar is completely dissolved, put a lid on the pan and leave to cool thoroughly. When it has cooled completely strain out the leaves and keep the syrup in a jar in the fridge. It should last for a couple of weeks.

Squeeze the juice out of all of the lemons and into a small jug. To assemble the drink, pop a few ice cubes in a glass and fill two thirds of the way with water (you could use still or fizzy). Top up with the freshly squeezed lemon juice, and add a few spoons of syrup to taste. Oh and if you feel like making these more fun, leave a bit of space for the gin.

happy monday links | two

baker beach | south by north

Here are a few things I have been enjoying on the internet this week.

This beautiful ice cream photography and styling. Seriously lovely.

Marzipan and challah are two of my favourite things, combining them is pure genius.

Wondering if I can recreate this with hair chalk?

This friendly washi tape.

And to finish, possibly the best instagram I’ve ever seen.

(Photo by me, taken at Baker Beach, SF.)
posted by Claire.


san francisco | one

san francisco | south by north

I am lucky enough to be spending a few months in San Francisco and have been here since the beginning of August. David isn’t with me (he’ll be visiting soon!) but I’m trying to make the most of my time and explore the city. There are so many interesting neighbourhoods to discover, it actually reminds me a lot of Sydney. Obviously the food is amazing, there are waaaaay too many delicious bakeries and cafes – I’m spending a lot of time trying to resist various baked/glazed/cheese-stuffed goods….

This is what the first month looked like.

Bay Bridge at sunset / Palm trees in the Mission / The Embarcadero / Sail boat on the bay / Ferry trip with pals / Views from Sausalito / People watching in Sausalito / Farmers market swag

Taken on my iPhone, edited with VSCO Cam. To see more, hop over to my instagram and grid.

san francisco | south by north

san francisco | south by northsan francisco | south by northsan francisco | south by northsan francisco | south by northsan francisco | south by northsan francisco | south by north

happy monday links | one

laguna beach | south by northI have been meaning to start this series for the longest time, I’m not quite sure why I haven’t gotten around to it. Does anyone else have a long list of blog stuff that just seems to take forever to do?!

In an effort to spread the love, I will be sharing some of my favourite links from around the magical land of the interwebs every week. Friday seems to be ‘link day’ for most people, but I figured that we can all do with a bit of a distraction at the start of the week (Friday is fun enough as it is) so I’ll be posting on Mondays.
Here is what I have been enjoying this week.

Some wonderful ladies spent a weekend crafting and eating delicious food on the NSW coast, and I can’t believe I missed it! See more here and here.

Looking forward to seeing this colourful and creative book when it is finished.

Fascinated by these beautiful shoes.

Excuse me while I go and emboss every piece of paper I can find.

This looks like the perfect summer.

And to finish, some cute.

(Photo by me, taken at Laguna Beach, California.)
posted by Claire.


english countryside

english country | south by northenglish country | south by northenglish country | south by northenglish country | south by northenglish country | south by northenglish country | south by northenglish country | south by northenglish country | south by northenglish country | south by north

This is what summer in the English countryside looks like – a few photos from my recent trip back home.

Giant magnolia flower / A growing orchard / Driving down country lanes / Evening sheep / Friendly chickens / Apple tree / The friendliest cat / Pale blue house / Work-life balance.

Taken on my iPhone, edited with VSCO Cam. To see more, hop over to my instagram and grid.

posted by Claire.

diy: pavlova stack for a subtle revelry

pavlova stack | a subtle revelry

I’ve loved a good pav ever since I can remember. It is a bit of a classic in my family, there are photos of me making them with my granny when I still had to stand on a box to reach the counter. So I guess it’s only fitting that I have ended up living in Australia, where pavlova is practically a national dish.

Most pavlovas have one, maybe two layers, and are piled high with fruit and cream. I made an extra high stack for A Subtle Revelry, it’s a pretty simple cake that makes a big impression. Head over for the full instructions and see below for a rather satisfying gif, if I do say so myself.

posted by Claire.


pavlova stack | south by north

pavlova stack | south by north