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.


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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.


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Friday, April 2, 2010

Very Strawberry Ice Cream

Unlike the Nigella's Strawberry Ice cream that I have made before, this one is creamy but not as creamy as Lawson's one but the difference is, this one packs a punch, makes little but use double the strawberry amount of that. And I'm glad to say after making ice cream so many times, I can come up with a recipe of my own and it is still very yummy. They're not sweet, totally meant for Aaron. I've also tried using roasted strawberries before and they tasted heavenly. There is a nice roasted flavour in the ice cream, not too subtle and the flavour deepens with time.

If you happen to go to supermarket, pick up a punnet of strawberries for this, they will not let you down. You'll know it's worth it.

Recipe time:

Buy a punnet of strawberries (it's usually 250g), wash them and reserve a few beautiful ones for garnish. Hull the rest and roughly chop them up a bit. Macerate them with 2 tbsp of vanilla castor sugar. Maceration allows it to release its natural juice, you musn't skip this step. It makes a lot of difference rather than just mixing everything and blending them together.

Pour 1 cup of half-and-half in a small milk pot and bring it to a simmer. You wanna scald it, not boil it. As soon as you see steam profusely appearing on the surface of the half-and-half, remove it from the heat.

While that is happening, whisk together 2 to 3 yolks with 5 tbsp of sugar and 1/4 tsp of vanilla bean paste. I like vanilla bean paste, they are a good buy and a good addition in anything. You can omit it if you like but I'd rather not. Whisk until pale and the sugar is dissolved. I always use vanilla castor sugar. They dissolve faster and are very aromatic.

Temper the yolk mixture with the half-and-half. Did I mention, you can substitute this with one part of thickened cream to one part of milk. You don't get half-and-half easily in some places. You can also try substituting thickened cream with buttermilk or creme fraiche. They totally taste wonderful too but Aaron doesn't like fancy stuffs, so milk and cream will do.

Once tempered, pour the combined mixture back into the milk pot and whisk it nonstop over medium heat until it thickens. This happen at a blink of an eye so watch out. Use lower heat towards the end and cook until it can coat the back of your wooden spoon. That is when you draw a line across it like this, the line remains. Now, is this idiot proof enough???

Cool the custard down by whisking it over an ice bath. Chill it further in the fridge until it is completely cold. Puree the macerated berries, as fine or as rough as you like. I like mine fine. Throw in 1/2 tbsp freshly squeezed lemon juice. Combine all that with the chilled custard and churn them in your ice cream maker according to manufacturer's instructions.

I like serving them with white chocolate love letters. Garnish with remaining reserved strawberries and a dollop of sweetened whipped cream, because you're worth it.

Now, indulge!

P/S: You can see the step-by-step here, real similar but different recipe.

And before I sign off, here is an award that have been given to me by Petite Nyonya of Nyonya Pendek Melaka. Thank you so much for thinking I am worth it and PerfectScoops is so flattered and seriously touched. And as always, I can be very disappointing sometimes, I do know if you read here, here or here. Petite Nyonya, I think I'll make this a leaf node in the tags spanning across the blogosphere. In a quick 5 mins Google, it looks like most bloggers that I have known and those that I have not already known have already been tagged, and I'm not going to spread the contagion outside the organization further :)

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Saturday, March 13, 2010

Matcha Ice Cream with Banana Tempura

This is my contribution to St. Patrick's Day. I figure something green would be good and I've come up with Matcha or green tea ice cream. I brought the Matcha powder all the way from Malaysia form a store that sells Japanese specialty. Boy were they expensuve but having churned my very first bath of Matcha ice cream, I knew they were worth it and you only use them sparingly. So a good 100g can last me sometime.

I don't like eating my ice cream plain. I always have to pair it with something. If you know me well enough, I hve many times raved about my love for cooked fruits. I've paired the Matcha ice cream with banana fritters. I've also used tempura flour to pair the Japanese themed ice cream. In terms of colour, presentation and taste, these are good to make and dress to kill.

Try it!

Eggless Matcha Ice Cream:

1/2 cup full cream milk
1-2 tbsp of Matcha powder, depending on how green and how string you want them to be
1/4 cup (use 1/3 cup if you're not making the banana tempura to pair with)
1/2 tsp vanilla bean paste
One small tub of thickened cream (I used 300ml tub)

Pour out all the cream into a chilled bowl and whip it with a chilled beater until it reaches soft, firm peak. Set it aside. Measure out 1/2 cup milk and pour it into the cream tub. Shake it well to combined the remaining cream. Pour out the milk into a tall beaker. Add in the Matcha powder, vanilla sugar and vanilla bean paste. Using an immersion blender, blend into submission until you obtain a uniform green mixture. Pour it over the cream and fold it gently to roughly combine.

Churn it in an ice cream maker according to manufacturer's instruction. Pour it into a container and freeze it until ready to use.

Banana Tempura:

4 medium sized bananas, peeled and split lengthwise
1 egg white
2-3 tbsp cold water
1/4 cup tempura flour
Canola oil

Beat the egg white with the water and slowly add in the tempura flour with a fork. Do not whisk it. Batter should remain thick but not lumpy. Heat up canola oil until it is hot enough. Dip the banana halves into the batter, one at each time, draining it well and fry until golden brown. Repeat until finish.


Good honey
Icing sugar

Squeeze honey on a serving plate decoratively. Arrange 2 warm banana halves on the honey. Top it off with a large scoop of Matcha ice cream. Dust liberally with sifted icing sugar and serve immediately.

Happy St. Patrick's Day to all of you. I'm getting way more busy and I might not update so often anymore but do check back once in a while, I might surprise you with a thing or two.

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Saturday, January 16, 2010

Ben & Jerry's Cherry Garcia

If you Google up 'Cherry Garcia Recipe', the first page that pop up are all Ben & Jerry's Cherry Garcia recipe. Named after Grateful Dead guitarist, Jerry Garcia, Cherry Garcia is just ice cream with cherries and chocolate flakes in it .

I first found out about Cherry Garcia from Ellie of Almost Bourdain. In fact, I've not even heard of Ben & Jerry's until she mentioned it. I don't know about you, but I don't think we have it here in Australia. Maybe in tubs from supermarkets but I've never bother to glance through any ever since I got myself an ice cream maker and have the luxury of controlling what goes into my churned cream.

This ice cream is incredibly easy and delicious. If you're paranoid about raw eggs, you could perhaps omit it and make it Philadelphia style. If you use fresh eggs, these doesn't even need to be cooked over stove even once. All in all, I spent 30mins including churning time and these are ready to serve, if you like soft and pliable. Else, you need to freeze it for at least 3 hours for it to be scoopable.

I like these. They are so good tasting. I use Hershey's Dark Chocolate Chips and pulse it in the food processor until almost fine flakes. I still like some bites in my ice cream. And I definitely cut my cherries up small. I quartered them nicely and slowly. They were so ripe and juicy.

Maybe it's just me but I find the 1/4 cup of chocolate flakes and 1/4 cup of chopped, pitted cherries to be insufficient for me. I think I definitely added in another 2 tbsp or so of chopped cherries, I stick to the chocolate flakes amount since I couldn't be bothered to pulse another 2 tbsp of chocolate chips.

So, be generous if you want cherry bits in every mouthful of your ice cream. I enjoy serving this with more fresh cherries alongside. Since, the one in the ice cream is frozen, I couldn't really taste it.

The recipe below is adapted from Almost Bourdain though you can find this recipe easily with Google and Internet. I like how quirky the quotes that she quoted from the book are. They are so witty and funny. Thanks Ellie for sharing this and made Ben & Jerry known to me! Gotta agree these are pretty good stuffs yeah!

Ben & Jerry's Cherry Garcia Ice Cream Recipe
(Makes grateful 1 quart)

Ben & Jerry - "A couple of Dead Heads in Maine sent us a postcard with a name for a new flavor. They left the recipe up to us. We got to work with some fresh bing cherries and threw in the chocolate flakes as a last minute inspiration. At last report, both Jerry Garcia and his wife Carolyn are crazy about it."

1/4 cup heaped dark Hershey's chocolate chips, pulsed in food processor until almost flaky
1/4 cup heaped fresh cherries, pitted and diced smallish (Don't use canned stuffs, those are no good)
2 large fresh eggs
3/4 cup vanilla castor sugar
2 cups cold whipping cream
1 cup cold whole milk

Place the shaved chocolate flakes and the cherries in separate bowls. Cover and refrigerate. Whisk the eggs in a mixing bowl until light and fluffy with an electric mixer for 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended and foamy, mine almost doubled in volume. Pour in the cream and milk and whisk to blend well. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Add the chocolate and cherries in the final minute of churning. Churn until done and freeze until ready to serve.

Extra tip, when I was scooping the ice cream into the sugar cone to take a photo, I let it stand on an egg cup holder in the freezer to hold it while I fiddle with my camera setting. Might or might nor help, just in case some of you don't already know.


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Friday, January 8, 2010

Lucky with ice cream? Yey or Ney?

Some of you all email me and ask me how do I manage to snap ice cream so decently. I don't wanna use the word perfectly but the fact is, I do not always get lucky with ice cream shots. These are some shots I took previously from my Burnt Sugar Ice Cream. These are my first batch and the weather was a freaking 41°C.

After all the melon balling, drizzling of warm caramel cream and piping of whipped cream, they look so ugly I have to churn another batch. My pictures here, they do no justice and in fact insulted Tessa Kiros's beautiful caramel ice cream.

If you're going for good looking photos, cheat your way through. When I mention in my post to drizzle warm caramel sauce, I've actually drizzled cold caramel. I scooped the ice cream and place them in the serving glass and freeze it again. An hour later, I drizzle the cold caramel cream and chill it in the freezer again for 10 minutes. I then think of how and where I want to shoot it, looking at the sun, shadow and maybe some simple props, just to bring out the ice cream look.

When I'm all set, snap snap and pop it back in the freezer. If I'm not satisfied, I'll snap snap again and eat only when I'm happy with my shots. Aaron can happily take a spoon and dig in the remaining so we don't really exactly have to wait to eat.

Photoshooting can be fun and upsetting at times so play around and have fun. If it comes out ugly and all melted, laugh it away and start all over again!

Hope this helps. Good night!

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