Tuesday, December 29, 2009

Burnt Sugar Ice Cream

For something that starts life as burnt sugar, caramel adds a sticky allure to oh-so-creamy ice cream. This caramel ice cream is beautiful, buttery toffee-brown; looks and tastes absolutely wonderful!

I adapted this from Tess's Falling Cloudberries. You can practically use any plain vanilla ice cream and adapt it to a caramel ice cream. It's the method that differentiates it rather than the recipe. I've also added just half a vanilla bean simply because I love them in all sorts of ice creams. Tessa didn't put it in. I also modified the steps a bit to suit my liking so what you see below is what works best for me.

Try it and let me know whether you like it or hate it, though you probably cannot hate such divine-tasting scoops.

And the caramel sauce is absolutely optional but adds a good kick and boost to the already very caramelized ice cream!

Burnt Sugar Ice Cream
serves 2

6 tbsp vanilla castor sugar
1 cup milk
1/2 cup thickened cream
2 large egg yolks
1/2 a vanilla bean (optional)

Put the sugar in a saucepan over medium heat and let it melt away and burnt itself into a luscious golden, dark, deep colour of caramel. Don't stir, just tilt the pan from time to time.

Meanwhile, in another milk pot, pour in all the milk. Scrap the vanilla bean into the milk pot and throw in the pods as well. Bring it to simmer until it is warm to touch. Let it infuse until needed. When the caramel is a dark golden colour, slowly and carefully add the warm milk, standing back as it will splash up. Add the cream and mix well.

Whip the egg yolks in a small cup with a hand whisk until fluffy or you could use an electri cmixer which I find totally unnecessary. It's just two yolks anyway. Temper the yolks with the mixture. It basically means add the caramel cream mixture, tablespoon by tablespoon into the egg yolk whilst the other hand of yours is whisking it vigorously so they don't curdle. When they are about the same temperature, pour them in, in a steady stream whilst still whisking constantly.

At this stage, you can choose to return them back to the pan and cook them on the lowest heat setting until they are slightly thickened but why bother really. The egg yolks are cooked when tempering. Maybe not cooked through but I'm always using fresh eggs so I'll be fine. I still live here to tell the tales. I used to be really paranoid but yeah, I couldn't care less now.

Cool them by stirring from time to time in the fridge. When completely cool, transfer to a bowl and cover and chill it overnight or until very very cold.

Churn it in your ice cream maker according to manufacturer's instructions.

Serve scoops of these drizzled with warm caramel sauce.

Quinn's Easy Peasy Caramel Sauce
Doesn't make much but enough for drizzling purpose

1 tbsp castor sugar
1/2 tbsp water
1/2 tbsp cream

This is simple but divine. You can use Dulce De Leche anytime for drizzling if that's what you have in hand. Thin it down with a dash of milk and ad a pinch of salt to it. Mad heaven!!!! Caramelize the sugar with the water in a small pan. When it turns dark golden brown, add in the cream and whisk until combined. Pour into a cup and cool it a while before pouring over. It will thickened as it cools down. I like pouring them over warm.

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Tuesday, December 22, 2009

Philadelphia Style Ice Cream (Eggless)

Here is the Philadelphia style ice cream as promised. This is the base to a lot of good flavoured ice cream such as chocolate chips and chocolate mint and Hokey Pokey. I manage to churn some of these plain old-fashioned ones to pair with my Flourless Chocolate Cake.

I've made this so many times and 9 out of 10 times they are fine (well maybe not 10 but definitely a lot of times!) however the only time when I wanna take a picture of them, they are grainy. You really gotta stand there and be patient and whisk the sugar until they all dissolved, can't skip that! Note: they look really rainy but taste exceptionally smooth!!!! I don't know why and don't know what's the problem. You can't see the graininess when they are frozen and scooped into rounds. No pictures sorry. I'll try get some shots next time!

From my previous post of Hokey Pokey, I have described them to be light tasting, perfect as an accompaniment alongside tarts and flourless chocolate cakes. They could be rock hard when freezed since it is purely sugar, cream and sometimes milk. Just thaw it in the fridge like 20minutes before serving and it'll be as good as freshly churned.

Philadelphia Style Ice Cream (Eggless)

There are tonnes of recipe for Philadelphia based ice ream out there but if you have observe close enough, they are proportions rather than recipe. It is always 1 cup of liquid, let it be milk or cream to 1/4 cup of sugar so stick to that and add flavourings; usually vanilla is the case according to liking.

1.5 cups thickened cream (Substitute with milk but no more than half of it.)
6 tbsp castor sugar (I use 1-2 tablespoon less because I am eating this with cakes and tarts)
3/4 tsp vanilla bean paste

Many say it'll be grainy if the sugar is not dissolved properly over the stove but there is really no such need. I always whisk my sugar, cream and vanilla paste together until I feel that the sugars are all dissolved. Just make sure you use superfine or castor sugar. If you are using normal white sugar, pulse them in the food processor for 5 seconds and you'll get superfine sugar. Churn them in your ice cream maker according to manufacturer's instruction.

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Wednesday, December 16, 2009

Hokey Pokey

Who could ever resist saying okey dokey to a second helping of Hokey Pokey? Hokey Pokey, according to Wikipedia is New Zealand's second best favourite ice cream flavour after vanilla ice cream. At its core, Hokey Pokey is plain vanilla ice cream with honeycomb flecked in it.

Yes, Hokey Pokey is a flavour of ice cream. It doesn't really matter if you're using French Style ice cream or Philadelphia style ice cream. French Style ice creams are ice cream with egg yolk custard base. They are rich, smoother and more to my liking. Egg yolks are natural emulsifier so it thickens the ice cream a fair bit. Philadelphia style ice creams are eggless and doesn't require cooking. Philadelphia style ice creams are light tasting, perfect as an accompaniment alongside tarts and flourless chocolate cakes. They could be rock hard when frozen since it is purely sugar, cream and sometimes milk. Just thaw it in the fridge like 20 minutes before serving and it'll be as good as freshly churned.

After all that rambling and sharing with you my knowledge of ice cream, I don't even have a proper post of vanilla ice cream (both styles!) in this blog! I will churn some soon. Because this summer and weather is driving me nuts and short tempered and I need some of these to cool myself down. And also to wash it off as my desserts in many upcoming Christmas parties! And the picture below, that's me holding on to the cone and thinking of how I should photograph it. It's 39°C today and if I only start styling when the cone is topped, there is a big chance it would have melted away before I could say Hokey Pokey!

I've used Philadelphia ice cream base in this recipe for my Hokey Pokey ice cream. I have also go to the extent of making my own honeycomb. You can obviously use store-bought ones and they are equally good but you probably know me by now, I try to make everything from scratch where possible. You can use any other vanilla ice creams, French or Philadelphia ones and add honeycomb flecks to it and call it Hokey Pokey. Usually served in double scoops so here it is, my homemade Hokey Pokey. Kids love these stuffs! Make a large batch of these!

Philadelphia Style Ice Cream (Eggless)

One recipe of Philadelphia Style Ice Cream

Make them as usual and churn them in your ice cream maker according to manufacturer's instruction. Halfway through churning, add in all (you can reserve some for topping) the honeycomb speckles and churn until done.

Honeycomb Speckles
makes enough for this batch of Hokey Pokey

3 tbsp heapead castor sugar
2 tbsp water
2 tsp honey
Pinch of baking soda

Line a cookie sheet with a baking paper and generously grease it with butter. Place the sugar, water and honey in a smallish pan and caramelize it until it reaches a deep dark golden amber. Working quickly, use your finger and sprinkle over a pinch of baking soda and swirl the pan around. Stir it briefly and quickly pat everything out onto the prepared sheet. Let it cool well and become brittle. Gently peel it off the paper and break them up a bit. Place them in a Ziploc bag and crush them to speckles with a rolling pin.

To serve, scoop them out onto sugar cones, two generous scoops, one on top of another. Dress them up with remaining speckles and serve immediately.

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Thursday, December 10, 2009

Aussie Halo Halo

Halo Halo means mix-mix in Philippine. This shaved ice dessert is a cross of Malaysia Ice Kacang and Phillipine Halo Halo. I've used Thai Tub Tim Grob and lots of summer fruits to make up this glass of Halo Halo.

Tub Tim Grob is known as fake pomegranate seeds or little jewels or rubies. At its core, they are just diced and coloured water chestnut coated with tapioca starch and cooked to reveal its beautiful jewel/chestnut inside.

There is a lot of flavour going on in this glass of Halo Halo.Here, I've used Autralia summer fruits or practically any fruits that are in season now in Adelaide to make this. So, instead of papaya, jackfruit and other tropical fruits, I've used blueberries, grapes, mango, strawberry, pomegranate arils, red and green rubies.

I mixed all that together and layer them in a tall glass with shaved ice, mango sorbet and a coconut lime dressing. I top it off with more mango sorbet and serve this with a spoon. As the name says it all, mix it all up to eat it! The coconut lime dressing goes really well with my mango sorbet. Here, I could taste the fruits, the coconut, lime juice, mango and star anise all kept chilled by the layer of shaved ice.

This is really awesome and you don't need a recipe, just rough guidance really.

Ingredients: Serves 2

1/2 cup coconut milk
1 tsp freshly squeezed lime juice
2 tsp castor sugar

Place all the above in a glass jar with lid and chill until needed.

Mango sorbets

Shaved ice
Tub Tim Grobs (Recipe below)
Diced mangoes
Handful of blueberries
Sliced strawberries
Handful of baby grapes
Handful of pomegranate arils

Mix all the above except for shaved ice and mango sorbets. In two tall glass, place half the mixture of fruits and rubies evenly into the glasses. Top with a large scoop of mango sorbet on each glass followed by enough shaved ice to the brim. Pack them a little and fill up the glasses with remaining fruit and rubies mixture. Take the glass jar filled with coconut lime mixture and give it a good shake until it's foamy and all the sugar has dissolved. Pour evenly over the two glasses and serve straight.

Tub Tim Grobs
(Colourful rubies or fake pomegranate seeds)

This is best made on the day it is needed and not overnight else it will expand and you'll get skin flating with water chestnut all over. The reason it is called fake pomegranate seeds is because it is red traditionally but feel free to substitute red with many other colours as you wish. You can also feel free to use food colouring however on days when I feel like I'm in the au naturale mood, I'll use pomegranate juice or beetroot juice to soak the chestnuts to make it red and freshly blended pandan juice to soak the chestnuts and make them green. I will leave some plain too for colour sake.

10 to 15 pieces of fresh water chestnuts, peeled and cubed smallish
Water in a spraying mist can
Tapioca starch placed in a Ziploc Bag
Beetroot juice or pomegranate juice
Freshly blended and strained pandan juice (10 pandan leaves to 1/2 cup water)

Divide the chestnuts into 3 handfuls. Drop one handful in the pomegranate juice, just enough to cover them. Drop the other one in pandan juice and the plain ones, set them aside or feel free to drop them in sugar syrup like I did. Soak them overnight for best results.

Working with one color at a time, drain the juice and retain the juice. Place the coloured chesnuts into the ziploc bag. Shake well to coat and run your fingers through them to breakup any larger clumps. Strain them into a clean baking tray and spray them liberally with water. Return the wet chestnut cubes into the ziploc bag and shake well again. Run fingers through to break smaller lumps. Repeat the water spraying sequence twice or thrice depending on how big you like the rubies to be. Repeat with remaining two colours.

Meanwhile, bring a large pot of water to boil and drop the rubies in. They will cook and float and reveal its beautiful shades of colour when cooked. Drain and drop them in cold icy water for a while to prevent sticking and then drop them back into its respective coloured juice again.

When about to assemble, drain all the rubies and toss them around with all the diced fruits mixture.

Serve this on a hot summer day. They are so ever refreshing!

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Tuesday, December 1, 2009

Mango and Star Anise Sorbet

On days when I make custard base ice cream frequently, I'm left with a lot of egg whites. I could have make pavlova and macaroons (Never attempted even once!) but I chose to make sorbets instead simply because I like frozen treats and there's no cream or milk involved! I always cut down the sugar a fair bit.

Mangoes are in season now in Australia so I've churned some of these. Star anise adds star quality to luscious mango in this beautifully refreshing sorbet. I serve this with white chocolate wafer instead of honey macadamia wafers as provided with the recipe. Did I say I adapted this from Iced: 180 very cool concoctions?

And did I also mention that this recipe is a disaster? It's more like I cause the disaster, the recipe is fine. I bet you never know you can actually over churn ice creams do you? Didn't you wonder why my sorbet looks like mango ice cream with cream in it rather than a bright orange colour? I over churn it people!

The colour probably comes from the egg white when it's over churned and the air incorporated. It quadrupled its supposed volume and ended up tasting like soft serve mango ice cream with some sort of fake mango essence, where in actual fact, I've used real sweet good quality mangoes!

Oh well, if anyone pointed it out about the colour and texture, just give them a weird stare and point to the sorbet and say 'I meant to do just that!'

Mango and Star Anise Sorbet (Serves 4 to 6)

3/4 cup castor sugar (I use 1/2 cup)
1 1/4 cups water
2 star anise
1 tbsp lemon juice
4 large ripe mangoes, chopped
2 egg whites

Put the sugar, water and star anise in a saucepan. Stir over medium heat until the sugar dissolved. Bring to the boil, then reduce the heat and simmer for 1 minute. Set aside to cool to room temperature. Stir in the lemon juice. Puree the mango with the egg whites until smooth. Strain the sugar syrup into the mango and process until combined. Strain again to remove fibres from mango.

Transfer to an ice cream maker and freeze according to manufacturer's instructions. I chill them overnight first before churning.

Serve with white chocolate wafers and spoons of course!

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Thursday, November 26, 2009

Coffee Gelato

I don't know why I always hear people commenting on homemade sorbet or gelato being grainy without the cream masking it. I am always into frozen treats, let it be low fat or dense, heavy type. And at the rate of my consumption of cool concoctions, I think we could do with a low fat mood for the mean time.

This coffee gelato uses only milk and just one yolk. It is not sweet and you could churn this out in less than an hour. I cooked the custard, chill it and churn it all under an hour. Try it some day!

Coffee Gelato (Pretty low fat)
Adapted from DailyDelicious

1 egg yolk
3 tbsp castor sugar
1 cup skinny milk
1 tsp good quality instant coffee powder

Scald the milk until nearing to boil. Add in the coffee powder and whisk into submission. Turn off heat and keep warm.

Whisk the egg yolk and sugar together until sugar dissolved and mixture is pale, doubled in volume and fluffy looking with ribbony trails. Temper in the coffee milk mixture and return it back to the stove to thicken just a while. It won't thicken much since there's really not much yolk and no cream in there. We just wanna make sure the yolk is thoroughly warmed through and cooked.

A couple of minutes later, transfer them to a large bowl and whisk nonstop over ice bath until it reaches room temperature. You can pop it straight into the fridge too at this point of you don't wanns bring down the temperature. Chill well and churn in an ice cream maker until tripled in volume.

Scoop all out into a freezer safe container and serve straight. I like mine scoopable. Chill for 30mins and serve straight in tiny little shot glasses.

Done! Your homemade creamy and smooth coffee gelato, minus the guilt and cream!

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Sunday, November 22, 2009

Chai Ice Cream

Tea and sugar and spice is very, very nice...the Indians were onto a wonderful thing when they first dreamed up Chai! This ice cream is lusciously smooth I could almost reach orgasm!!!! Well, that also depends on how much you like Chai. If you're a Chai freak like me. You'll find this great and tantalising to your tastebud. I do know of some people who really really hates Chai. Weirdos!

Chai Ice Cream (loosely adapted from Iced: 180 very cool concoctions)

1 cup pouring cream
1 cup milk
2 tbsp castor sugar
1 tbsp black tea leaves
4 whole cardamom pods, crushed to reveal seeds
3 whole cloves
20g old ginger, peeled and sliced
3cm strip of orange zest, remove as much pith as possible with a vegetable peeler

Place all the above into a saucepan and bring to boil over medium heat. Cook, stirring constantly for a few minutes, or until the sugar has dissolved and the mixture is just about to boil. Remove form the heat, cover and set aside to infuse for 15 mins. Pour through a muslin-lined fine sieve into a saucepan. Let it cool until your hands are able to handle them. Gather the ends of the muslin cloth and give it one final squeeze so every drop of the essence drip into the saucepan.

2 tbsp castor sugar
2 large egg yolks
1/4 tsp vanilla bean paste

Whisk the above together while you're bringing the Chai tea mixture to boil until well combined and pale. Pour the Chai tea mixture in now. You need not temper as the temperature is probably right now since it's okay to your hand, it probably won't curdle your egg yolks. If you wanna play safe, temper!

You can choose to cook the mixture a while over the stove until it thickens and coats the back of teh spoon or just be like me. The warmth left from Chai will cook your egg yolks nicely when you combine them so there's really no need to return them to the stove really.

Chill them overnight or until they are really cold and churn them in the ice cream maker. When done, scoop them out into a freezer safe container and pop them into the freezer for 30mins or so until firm enough to scoop.

Serve on sugar cone or alongside French Apple Tart. I hope I've make you drool just by looking at the photos.


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Saturday, November 21, 2009

Bailey's Ice Cream

These are strictly for adults only. Creamy, rich and smooth. Smother your lips in some of these today. I've cut down the sugar by a tablespoon so it's not overly sweet.

They are not very easy to scoop after coming out from the freezer so you really have to stand it a while to soften it. But once it's softened, you gotta eat it rther quickly because it melst pretty fast due to the liqueur content in it.

Will I make this again? Yes, because it doesn't even require any stove top cooking! Another quick fix for me!

Bailey's Ice Cream (adapted from Iced: 180 very cool concoctions)

Line a 3 cup freezer-proof container with plastic wrap.

1 large egg yolk
2 tbsp castor sugar
3 tbsp Baileys or any other Irish Cream liqueur

Whisk together the yolk and sugar in a bowl until pale. Then whisk in the Bailey's.

1 large egg white
1/4 cup castor sugar

Beat the egg white in a clean dry bowl until stiff peaks form, then gradually beat in the 1/4 cup of sugar and beat in until glossy.

125g Mascarpone cheese
1/2 cup whipped thickened cream

Fold the Mascarpone into the egg yolk mixture followed by the whipped cream. Gently fold through the egg whites.

Pour into the prepared container and freeze for 5 hours or overnight. To serve, turn out the container and stand for 5 mins. Cut into slices.

For me, I chilled it overnight and churn them in my ice cream maker. Refreeze it for 30 mins and serve it scooped into sugar cones.

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Sunday, November 15, 2009

Vanilla Bean Gelato

I hope you've chilled your ice cream container and its paddle well ahead because if you have done that, you are almost done making your gelato.

Turn on your ice cream maker and pour in 2 cups of whole milk into it followed by 1/2 cup vanilla castor sugar and 1/2 tsp full of vanilla bean paste. Let it churn according to your manufacturer's instruction and freeze at least 30mins before serving.

Done! And no, you do not need any egg yolks, egg whites or whole egg in this. And obviously no cream since it's gelato and nope, no cooking over stove required and yes, all the sugar dissolved and what you get is a smooth mass of rich vanilla gelato. No creaminess from cream but just pure refreshing texture of the milk.

As you could see, there are really just 3 ingredients here so do not skimp on them and use Splenda or low fat milk. The recipe says 3/4 tsp vanilla extract but I have always use vanilla bean paste ever since my first time trying it a year ago. They're awesome, something essence and extract lack.

Recipe adapted from Iced: 180 Very Cool Concoctions.

Have fun and it's hot like summer here now in Adelaide, Australia!

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Wednesday, November 11, 2009

Cappuccino Ice Cream Cakes

I must confess....I'm falling in love with coffee after making these...They look stunning but really not that tough to make if you spread the workloads into 2 days....This is supposed to look like a cup of cappuccino where the chocolate cake is the cup with coffee ice cream as the cappuccino in the cup. The whipped cream represents cappuccino froth. Finally, a dust of cocoa and serve with a chocolate spoon tucked into the cream completes it all....

I cannot tell you enough how much I love the ice cream. It's from a real good quality vanilla bean ice cream base and anyone would tell you it is such a waste to throw in some Moccona and call it a coffee ice cream. But the fact is, I've used a classic medium roast Moccona granules and they really lifted up the whole ice cream flavour. This is not your usual homebrand, this is Moccona people. I don't know about you but it was a rather expensive you can buy off the shelf in supermarkets here in Australia but Aaron is drinking coffee almost on a daily basis so we bought a better one rather than the cheap homebrand instant coffee powder. Trust me, we've both procrastinated long enough to buy this....it's worth it, I could proudly say so now.

Frankly, I don't quite like the chocolate cake base. I baked it the night before and store them in anair tight container but this morning when I wanted to assemble them, the chocolate cake is dry, rather on the crumbly side. I tried microwaving it a while but it didn't work, it's just dry but not the tough rock type, just plain dry. Flavour wise is really good I would say. It comes together with the recipe and is meant to be not to compliment the ice cream.

Though crumbly, I have no problem scooping the centre out to make room for the ice cream. A melon baller is really, really and I stress again, really very helpful here. I scoop out the centre of the chocolate cake really nicely and ake plenty space then I could for the ice cream so they could compliment the dry cake better. And I again use the melon baller to scoop these really cute mini size ice cream balls. Aren't they cute in mini scoops???? How can anyone resist cute stuffs really!

Again, the recipe for the chocolate cake makes way to many muffins than I wanted. I cut down the initial recipe by two-third but it still yield 12 or more muffins. And it's supposed to make only 6! How stupid can that be???

Anyway, recipe is adapted from my new book too! It's not Tess, it's Iced: 180 very cool concoctions given to me by my lovely housemate, Samantha (click click!!! she has a food blog too!). I found the recipe here but I strongly suggest using your favourite chocolate muffin recipe or if you insist to make these, use just one-third of the recipe and bake them on the same day you're going to assemble them.

Anyway, below is what I've done and the recipe proportion I'll use in future. I'll definitely make these again! and again!

Cappucinno Ice Cream Cakes
makes 6 but I yielded about 8 medium size cakelettes

Chocolate spoons
80g good-quality dark chocolate, melted

I use the microwave because I couldn't be bothered with bain-marie and because I know my microwave too well. Place them in greaseproof handmade piping bag and snip off the pointy tip. Place the teaspoon template underneath a sheet greaseproof paper. You need not grease the paper. I use the template below that Aaron made for me and start off by piping the outline for about 10 teaspoons. Then snip a larger hole and fill up the teaspoons, rather thickly else it'll be too fragile for you to tuck into the cream later. Freeze that well. The spoons should come off nicely when it's well freeze. Keep that in an air tight container and forget about it for the mean time.

Real Good Coffee Vanilla Bean Ice Cream
(makes 2 cups)

3/4 milk
3/4 cup heavy cream
1'3 cup vanilla castor sugar

Place all the above in a saucepan over medium heat and cook, stirring for a few minutes until sugar has dissolved and the milk mixture is just about to boil.

4 large egg yolks
1 tsp vanilla bean paste

Whisk the vanilla paste with the yolks until pale and creamy in a large ceramic bowl. Whisk in 2 tbsp of the milk mixture, whisking as you go. Keep doing the tempering process until you eventually could feel the saucepan and the ceramic bowl are about the same temperature. When you are there, you could actually pour the milk mixture into the yolk in a steady stream (the other hand keep whisking vigorously and do not stop) and your mixture will not scramble or curdle. Return all the mixture back on the stove and add in 1/2 tbsp heaped of good quality coffee granules and whisk into submission. I always start off the thickening process on medium heat with a whisk, whisking nonstop. When I see that it's a little thicker, I use a silicone spatula and keep scraping the bottom and sides and use low heat. It's a fine line between scrambled eggs and smooth custard so use your instinct and when the custard are able to coat your spatula and cling on to it rather well, turn off the heat. Transfer the mixture to a large shallow tray to completely cool down before transferring it into an airtight container to chill overnight.

You might wanna pop the ice cream maker into the freezer now too!

Chocolate Cakelettes
(Makes 12 medium sized cakelettes)

Preheat oven to 180°C and grease a 12-hole medium sized muffin pan with butter generously.

125g unsalted butter softened
1 cup vanilla castor sugar

Whisk the butter and egg until really creamy and fluffy. Add in 2 large eggs, one at a time, beating well after each addition. Add in 1.5 tsp vanilla extract and beat again (I omitted this as I was using vanilla sugar).

In a spouted jar, measure 180ml of buttermilk OR in my case, I measured 4 tsp of lemon juice into the jar and top up with enough milk until it reaches 180ml. Let it stand for 10mins or so before using but my mixture curdled almost instantly.

In a large bowl, place the sifter on top of it and throw in:

150g plain flour
50g self-raising flour
1 tsp baking soda
60g good quality cocoa powder

Alternate the flour mixture into the egg mixture, beginning and ending with flour. Spoon the mixture into prepared muffin holes and bake them in a preheated oven for 25 mins or until a skewer comes out clean.Cool them in tin briefly before turning onto a wire rack to cool completely.


1/2 cup double cream
1/2 tbsp icing sugar (I use vanilla castor sugar)

I think this works best for me when I'm whipping cream in small quantity so do try it. Measure the cream into a one-cup capacity ceramic cup. Place one beater of the mixer into the cup and freeze that for 5 mins or so. Take it out and connect the beater to the mixer body and with one hand holding the cup and the other one holding the mixer, beat the cream on highest speed possible until it reaches stiff peak. It usually took me less than 3 mins. When it's almost there, turn the speed to low and let it run a while more before you stop. Cling wrap it until needed and your cream remains whipped, stiff, no yellow skin/crust on the surface and remain smooth until needed.

When serving, use a melon baller and remove the centre of each cakelettes, leaving approximately a 1 cm shell. The leftover could be used for something else. A cheesecake base sounds good or just mix it with ganache to form cake pops. Scoop the ice cream again with a wet melon baller and pile 3-4 mini scoops into each cavity and let it come slightly above the top. Dollop each with some whipped cream mixture to represent cappuccino froth. Finish off with a dusting of good quality cocoa powder (tea strainer is awesome as a sifter here!!!) and serve with a chocolate spoon tucked into the cream.

Now present to your crowd and wow them! There is little you can do in the kitchen that has the same 'look-what-I-made' satisfaction than to serve up scoops of very own ce cream to salivating family and friends, and watch them marvel at the difference to the stor-bought flavours they are used to!

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