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.

Enjoy!

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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.

Assemblage

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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