Wednesday, January 12, 2011

Chestnut Ice Cream

I found a can of chesnut puree from my local supermarket and it is really rare sight because you could hardly get it anywhere else unless you buy them online or buy them in selected deli store. I've decided to make a chesnut ice cream out of it. From where I come from, chestnut are roasted in coffee beans and served as it is. I wish I could get roasted chestnut puree to add a deep flavour into the ice cream but bummer, this would have to do while I try finding whole chestnuts myself to roast and puree.

The ice cream is made with a whole egg as base custard and is nto too rich but very creamy. You could thin it down with milk if it is too thick for your liking. The sugar content could be up by a tablespoon or two because the ice cream is not sweet at all, allowing the strong chestnut flavour to come through. You could also choose to infuse vanilla bean into it or just simply add a teaspoon of vanilla bean paste upon churning the ice cream. I really wanted the chestnut flavour to be prominent and have thus omitted the vanilla and chocolates. I serve it lightly dusted with dutch cocoa powder and love it!


Chestnut Ice Cream

1 cup double cream (normal single heavy cream is fine)
3/4 cup milk
4 tbsp castor sugar
1 whole egg, beaten
3/4 cup chestnut puree

In a smallish saucepan, heat the cream, milk and sugar in a sauce pan until it almost boils. Remove it from heat and temper it with the egg mixture, slowly dribbling in the cream mixture into the beaten egg while whisking vigorously. Return the homogeneous mixture back into the saucepan and back on he stove on lowest heat. Cook it until it thickens and coats the back of a spoon.

When thickened, remove from the stove top and add in the chestnut puree. I am a little paranoid, they look a little grainy so I blitz them with my stick blender and strain them once more to make sure all I get is a perfectly smooth velvety chestnut custard.

Chill them overnight and churn in your ice cream maker accordingly. Serve dusted with cocoa or poured with chocolate fudge sauce.

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Saturday, October 16, 2010

Ginger Ice Cream


It has been a while since I last made ice cream. We are in the middle of Spring now and it is still all very wintery in Adelaide...This simple ginger ice cream recipe, gingerly adapted from Helen@Tartelette will warm you up a bit. It is a great ice cream, very easy to make and a good alternative if you are getting bored with vanilla ice cream.... I halved the recipe and made 5 scoops, enough to last myself and top top off a couple of desserts, obviously with dark chocolate brownies and also the Italian Plum CoffeeCake with Sour-Cream-Cheese Topping.

I cut down the sugar a fair bit since I always like topping it on desserts and do not like the overall thing to be too sweet. Using a microplane will give you fine grates of ginger. Make sure you squeeze every last bit of the ginger goodness out of the steeped milk-cream mixture as the flavour tend to mellow out a little after being churned and being served frozen. It could be a me thing because I love everything ginger-y. Just try it...

I am submitting this recipe to Project 52 Ice Cream Mondays, hosted by Swee San.

Ginger Ice Cream
(makes 5 scoops)

1 cup cream
1/2 cup milk
5 tbsp castor sugar (Original one used 8 tbsp)
1 heaping tablespoon of freshly and finely grated ginger

In a large saucepan, pour in the milk, cream and add the sugar. With a microplane grater, zest ginger into the pot directly, really as much or as little as you like. Bring the mixture to a simmer over medium low heat, whisking occasionally to dissolve the sugar. Remove from the heat and let it steep as it cools down to room temperature. Refrigerate it, preferably overnight and strain it, pressing out all the ginger goodness out of the pulp. Churn the mixture in your ice cream maker according to the manufacturer's instructions.

Done!

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Friday, September 24, 2010

Strawberries and Goat's Cheese Ice Cream with Dark Chocolate Balsamic Vinegar Reduction


When I first made this, I was contemplating on how it would taste like. I sometimes have very weird palate for ice creams...But I am totally digging the flavours and I figured I should post this, just in case some of you might like what I enjoy eating...Goat's cheese taste so good with strawberries and vanilla, can you please believe me? After making the goat's cheese custard base, I drizzle a little of it over semi-dried tomatoes and I love it! If you do not want to use strawberries, try roasted tomatoes, I kid you not. It is A-W-E-S-O-M-E! Just make sure you use your favourite goat's cheese that you really enjoy eating, the flavour does come across strongly in the ice cream so make sure you use the mildest, good quality stuff!

We all know how strawberries and balsamic vinegar are best friends but have any of you all tried dark chocolate balsamic vinegar and drizzle that on strawberries? I was in David Jones one day and happen to chance upon a bottle of Dark Chocolate Balsamic Vinegar. I have not seen anything like that and bought a bottle home and I am absolutely loving it in place of chocolate sauce, drizzled over almost anything! I am not sure where you can get this but if you desperately want this, buying online is not too hard, here.

While I was plating up the ice cream (I know, how can anyone actually plate ice cream??), I saw some peaches sitting in the fridge. Peaches and cream are best friend so I've incorporated them in here as well. I then quickly make a peach coulis, plain as it is sweetened with a dash of icing sugar, no other flavouring. The peaches were really sweet and peaches and strawberries are amazing together...Seriously, you all have to make this ice cream...enough said.

I am submitting this recipe to Project 52 Ice Cream Mondays, hosted by Swee San.

Strawberries and Goat's Cheese Ice Cream with Dark Chocolate Balsamic Vinegar Reduction
(makes approximately 4 cups of ice cream)

Macerated Vanilla-Strawberries
One punnet scant of strawberries (150g-200g)
3 tbsp castor sugar
1/2 tsp vanilla bean paste

Wash, pat dry and hull strawberries, making sure you reserve some for garnishing later on. Dice the remaining and place them in a bowl. Toss in the sugar and vanilla paste and stir to coat and mix well. Let it sit in the fridge until needed, stirring once in a while.

Dark Chocolate Balsamic Vinegar Reduction
1/2 cup dark chocolate balsamic vinegar

Place the dark chocolate balsamic vinegar in a nonreactive pot and heat it until reduced and syrupy on medium low heat for 10-15 minutes, watching as you are doing it as it might burnt. Cool and set aside.

Goat's Cheese Ice Cream Base
125g goat's cheese, crumbled
3 egg yolks
6 tbsp castor sugar
1 cup milk (I use 2% stuff)
2/3 cup cream (I use light cream), softly whipped and chilled in fridge

Make sure you use one of the mildest tasting goat's cheese and one that you enjoy eating because the flavour does come across strongly. Scald the milk in a small pot. While that is happening, whisk the egg yolks and sugar until pale and thick. Ladle 1/4 cup of the milk into the egg mixture, whisking vigorously, mixing to combine as you go. Repeat until finished and pour the whole lot back into the pot. Starting with medium-high heat, whisk the custard so it thickens. Whisk nonstop and when it is slightly thicken, turn the heat to medium-low and continue thickening further. Remove from heat and strain to catch any scrambled egg bits that might have curdled at the bottom of the pot. Stir in the goat's cheese and stir until it is all melted. Chill that until very very cold.

Combine the macerated strawberries, the goat's cheese base and the softly whipped cream together and either churn or chill overnight in an air-tight container in the fridge for flavours to mingle. Serve drizzled with dark chocolate balsamic vinegar reduction, more strawberries, peach coulis and a quenelle of vanilla whipped cream to pull everything together.

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Thursday, July 15, 2010

Tessa Kiros's Vanilla Ice Cream ( whole egg used)

I know it's winter now here Down Under and you must be crazy to think I am still churning ice cream. I am not crazy, I just feel everyone should have a good tub of quality luscious vanilla ice cream in their freezer at all times. You reckon so?

See, my logic is that vanilla ice cream is fairly essential for serving with a whole range of desserts and is definitely more than just a garnish. Use it over flourless cake or fruit tart and even with chocolate pudding, they just seem to taste better. I love how my comfort desserts are warm and is served with a generous scoop of ice cream, just like my apple crumble. Vanilla flavoured ones are the best because it is classical, not overpowering and ended up being the star of your dessert instead.

This recipe uses whole eggs and I like it that way because sometimes I have too much leftover egg whites that I almost don't know what to make with it! Including this one, I will have 3 types of vanilla ice cream in my repertoire, eggless (this is known as Philadelphia Style Ice Cream), with whole eggs(which is this Tessa Kiros's recipe) and just egg yolks (this is known as French Vanilla Ice Cream and I will post it later).

I am submitting this recipe to Project 52 Ice Cream Mondays, hosted by Swee San.

Vanilla Ice Cream

3 eggs
1/2 cup superfine sugar (I use just 6 tbsp and it is perfect if you wanna use it to pair desserts)
1 tsp vanilla extract
1 cup milk
1 vanilla bean
2 cups heavy whipping cream

Whisk together the eggs, sugar and vanilla extract until smooth and creamy. Put the milk in a saucepan. Split the vanilla bean lengthwise, scrape the seeds into the milk with the tip of a teaspoon, and throw the bean in, too. Heat gently so that the vanilla bean and seeds flavor the milk. Just before the milk comes to a boil, remove it from the heat, and whisk a ladleful into the eggs to acclimatize them. Whisk in another ladleful and then tip the whole lot back into the saucepan with the milk. Put it over the lowest possible heat and cook for a minute or so, whisking all the time, just so that the eggs cooked through.Remove from the heat, whisk in the cream, and pour into a bowl or container that has a lid. Leave to cool completely, whisking now and then while it cools so you get the maximum flavour from the vanilla bean.

Remove the vanilla bean and rinse and dry it for another use. I always pop it into my sugar jar. It smells beautiful and you just need to keep topping it up with more sugar and shake it before scooping out the sugar to use.

Put the lid on the bowl and put it in the freezer.After an hour give the mixture an energetic whisk with a hand whisk or an electric mixer. Put it back in the freezer and whisk again after another couple of hours. When the ice cream is nearly firm, give one last whisk and put it back in
the freezer to set.

Alternatively, pour into your ice cream machine and churn, following the manufacturer's instructions.

Makes 5 cups

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Thursday, July 8, 2010

Nashi Pear and Sake Sorbet

It's the beginning of winter now. It's getting colder nowadays but you wouldn't believe it. This ice cream keeps you warm. Yes you hear me, it's the sake that keeps you warm. After every mouthful of this rich in pear sorbet, it just gets warmer.

I've added a touch of cream and cookie crumbs just to give it more different texture and I just love how dairy cream sweeten things up a little.


I am submitting this recipe to Project 52 Ice Cream Mondays, hosted by Swee San to show my support for her.


Nashi Pear and Sake Sorbet

One recipe of Roasted Pear with Vanilla Bean and Lemon
1/2 cup good-quality sake
1/2 tsp finely grated fresh ginger
Sugar Cookie Tart Crumbles to sprinkle
Nashi pear, thinly sliced, soaked in Sake
Softly whipped chantilly cream to serve

Pulse the roasted pear with ginger until very very fine. Push it through a fine sieve and add in the sake. Transfer to an ice cream machine and freeze according to manufacturer's instructions.

To serve, scatter some cookie crumbs on a serving plate and scoop a quenelle of the sorbet in the middle. Smear some cream around the plate and serve with an extra drizzle of the sake along with the Nashi pear slices.

Inspired but very loosely adapted from Iced: 180 very cool concoctions.

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Wednesday, May 19, 2010

Baklava Ice Cream


I made this because I bought filo pastry to make Spanakopita that I craved so much. Didn't know what to do with the very little leftover filo and didn't want them to dry up in the fridge. Didn't wanna make baklava because the are always too sweet to my liking. It strikes across me about eating cool and creamy baklava. Yes, an ice cream with the spirit of baklava!

I look up some ice cream books and flip Tessa Kiros collection as usual. I'm sure she has something for me, as always. Tessa Kiros has a very good milk, honey and cinnamon ice cream in her Falling Cloudberries. Iced: 180 very cool concoctions has a baklava ice cream in it. I mix both the recipe and add in what I like and came up with this and they are so so good.

The sweetness is just right for me, feel free to add more sugar. Remember, you can add more sugar if it's not sweet but salt can't fix an overly sweet custard, unless you thin it down with more milk. Also remember you will be drizzling more honey and dusting icing sugar upon serving. The ice cream never freeze completely due to the honey content. Feel free to reduce it and top up with more sugar instead but I love how creamy the honey makes it!


Baklava Ice Cream
(Makes approximately 5 cups and serves 6-8 people)

1.5 cups milk (approximate including the good splash when my custard was too thick)
1 cup plus 3/4 cup thickened cream
1/4 cup honey (If you add too much, your ice cream will never completely solidify, instead it will be creamy, depending on your choice of honey)
1 tsp ground cinnamon
One dried mandarin orange peel
Pinch of salt

2 tbsp castor sugar
4 egg yolks
1/3 cup pistachios, toasted and chopped
1/3 cup walnuts, toasted and chopped
6-8 sheets of filo pastry
Melted butter
Icing sugar for dusting

Put the milk, cream, honey, cinnamon, orange zest and salt in a saucepan and cook over medium heat. Cook, stirring constantly, for a few minutes, or until everything is combined and the mixture is just about to boil. Remove from the heat.

Whisk the egg yolks with the 2 tbsp sugar in a large bowl until light and fluffy. Whisk in 1/4 cup of the hot milk mixture, whisking as you pour it in. Whisk until smooth and repeat. When the temperature is about the same, pour everything back into the saucepan and stir constantly over medium-low heat for 8-10 mins. If you're brave and daring and crazy like me, crank up the heat to high and whisk nonstop like mad. You can stop when they mixture coats he back of the spoon but I overdo mine and it was thick. Very thick I can eat it with a spoon, drizzled over figs. Yummy! I thin it down with more milk later. Just a generous splash or two, I didn't measure.

Cool them over ice bath and refrigerate them until very cold, preferably overnight. Remove the orange zest. Transfer to an ice cream maker and churn according to manufacturer's instructions. Reserved some pistachios for decorations later and stir in the remaining towards the end of churning. Freeze for a few hours before scooping.

Brush a sheet of filo pastry with the butter and scrunch it up like a ball. Place it on a baking tray lined with baking paper. Repeat with the remaining filo and butter, brushing any leftover butter over the top gently. Bkae them for 10-12 minutes or until golden brown. Cool.

Serve scoops of ice cream topped with filo balls, drizzled with extra honey, sprinkled with nuts and finish off with a dust of icing sugar.

Baklava ice cream! Nuts, honey, citrus and spice....dreaming of an ice infused with the spirit of baklava? It's all here, even the filo pastry.....No reason to not make it if you're a baklava lover!

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Saturday, April 17, 2010

Maple Syrup and Vanilla Ice Cream


I made this before many many times and blogged about it before here once. This is so yummy and easy. Seriously, no ice cream recipe can get easier than this. This requires zero sugar, just a touch of maple syrup. I use a top quality one and it was so decadent and sinfully delicious.

If your ice cream maker is already in the freezer the night before and all your ingredients are cold, you can churn it straight away and have soft serve ice cream with butter shortbread crumbled through your fingers. It taste very yummy on its own too.

The maple syrup taste is very aromatic. I'm sniffing my empty ice cream glass now and it smell so so so good! I haven't try with honey though. Might taste better, who knows but for now, I'm sticking to this because this is as good as it can be.

Maple Syrup & Vanilla Ice Cream
(makes approximately 4 large scoops)

1/2 cup single pouring cream
1/4 cup pure maple syrup
1/2 cup milk
1/2 tsp vanilla bean paste

Pour everything into a spouted jug and whisk it well to combine. Pour it into an ice cream maker and churn until done. Serve with crumbled shortbread or pecan butter cookies.


Done!

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