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Posts Tagged ‘homemade ice cream’

It’s been awhile since I last updated this blog. So much has happened I don’t even know where to begin….

And just so you know, this time round, I do have a valid reason for being MIA. Now, for the moment everyone’s been waiting for…*drumroll*….Alan and I relocated to Sydney at the end of Dec 08/early Jan 09! So yes, it’s a big change for both of us as we’ve been in tassie for 6 years and no where will ever feel like home the way tassie has been for us both, especially for me. Tassie is where I discovered myself, where I discovered my passion in life& where I found myself accepted and loved by the ones around me. Tassie will always hold a very special place in my heart and will always be home to me.

Anyway, because of the relocation, we haven’t had internet connection at home since the end of Nov and just getting around to going online has been a real pain! We are still trying to settle the internet and phone line at our new place in Sydney but things are not looking too good so it’s going to be awhile before I can fully update this blog religiously.

Next, I’m really excited to announce that after missing the last 2 challenges, I’m back with Feb’s DB challenge! Gosh! Just slightly short of a year since joining the DBers, I didn’t realise how big a part of my life they’ve become. I’ve been feeling so empty and guilty for missing the last 2 challenges, I told myself that even if it means having to go to an internet café and post feb’s challenge, I’ll do it! Yeah I know I’m a bit late as the dateline as yesterday. But I was at work till really late at night and back again at work at 5am so getting to somewhere with internet access to do this post is a challenge in itself!

Feb’s challenge is hosted by Wendy of WMPE‘s blog and Dharm of Dad ~ Baker & Chef. It was exciting just knowing that this month’s challenge is a recipe from non other than my home country’s famous chef – Chef Wan!! Being the month for Valentine’s Day and all, the challenge was meant to be something we could do for our valentine. Well, I’ve never been much of a valentine day celebrator, so I decided that I’ll be making mine for a good friend of mine who celebrated her birthday yesterday! Who said valentines day has to be about lovers. I feel that the greatest love one could have is the love shared with friends who’ve seen you through good and bad times!

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In line with the theme, I made mine in an 8 inch round cake tin and cut it into a heart shape thereafter. Early this month when Kaye and I went for coffee, she said she hasn’t been successful in finding the “ultimate” chocolate cake here! So, I decided I’m going to give her an overdose of chocolate! Rich, muddy chocolate cake with creamy, gooey dark chocolate ripple ice cream! Yum!! :p Since this is my first time making this cake, and this ice cream, I decided what the heck, I might as well make another first timer – homemade Turkish delight!

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Flourless Chocolate Cake, Chocolate Valentino

Recipe from Sweet Treats by Chef Wan

Ingredients:

16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated

Method:
1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry). 
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C. 
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold.

 As for the Turkish delight, I got my recipe from Gastronomy Domine.Being my first time, I didn’t know what to expect and what turned out was simply a delight! Just bear in mind though, when you remove the TD from the fridge it’ll be really hard and difficult to chew. Once it’s been left at room temperature for a while, you’ve got yourself yummy Narnia like TDs! :p

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Turkish Delight

Ingredients:

2 cups sugar
2  1/4 cups water
Juice of 1/2 lemon
1/2 cup cornflour 
1/2 teaspoon cream of tartar (this stops the mixture from crystalising)
1/2 tbsp essence of rose water
1/2 cup icing sugar (confectioners’ sugar for Americans)
1/8 cup extra cornflour

Method:

1. Boil the sugar with the lemon juice and 3/4 cups of water. Use a jam thermometer and remove from the heat when the syrup reaches the soft ball stage (115C).

2. While you are boiling the sugar syrup, combine the cream of tartar and a cup of cornflour with 1.5 cups of cold water. (Using cold water should prevent lumps.) Mix well and bring up to a simmer, stirring all the time. Continue stirring at a simmer until the mixture has made a thick, gluey paste. Stir the sugar syrup into this paste. (If you end up with lumps at this stage, push everything into a saucepan through a sieve with the back of a ladle.)

3. Simmer the sugar and cornflour mixture, stirring every few minutes, until it’s a golden-honey colour and about 120C (this is halfway between soft and hard ball on your jam thermometer, and will take about an hour).

4. Divide the mixture into two, and pour it into prepared trays lined with oiled cling film. I used a small tupperware as I wanted turkish delights with a bit of height to them and found that with my trays they were really flat.

5. Add rose water and a few drops of pink food colouring and stir. Cover and chill for a few hours until set.

6. Turn it out and slice the set Turkish Delight into cubes, and roll in a mixture of 1/2 cup icing sugar and 1/8 cup cornflour so that they don’t stick together. Store in airtight boxes between layers of greaseproof paper, well-dusted with the icing sugar/cornflour mixture.

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As for my amazing Chocolate Ripple Ice Cream, I got it off The Ice Cream Book by Joanna Farrow and Sara Lewis. In my hastiness I forgot to take a photo of the finish tub of ice cream, and when I opened the freezer today, all that greeted me was a miserable one scoop left in the tub! Obviously, it wasn’t picture worthy, so you’ll all just have to take my word that it was sensational and use your imagination to picture the final product! 🙂

Chocolate Ripple Ice Cream

Ingredients:

4 egg yolks

75g castor sugar

1 tsp cornflour

300ml semi-skimmed milk

250g dark bitter chocolate

25g butter, diced

2 tbsp golden syrup

90 ml single cream

200 ml whipping cream

Method:

1. Combine egg yolks, sugar and cornflour in a bowl and whisk till thick and foamy. 

2. Heat milk to just boiling and gradually add to yolk mixture, whisking constantly.

3. Return mixture to pan and cook over gentle heat, stirring constantly until custard thickens and is smooth. 

4. Pour it into a bowl and stir in 150g of chocolate  till melted. Cover, leave to cool then chill. 

5. Melt remaining chocolate with butter in a saucepan. Add in golden syrup. Heat gently, stirring until chocolate and butter have melted.

6. Stir in single cream. Heat gently, stirring until smooth, then leave to cool.

7. In an ice cream maker, stir the cream into the custard and churn the mixture till thick. 

8. Add alternate spoonfuls of chocolate sauce and ice cream into a plastic tub and freeze for at least 5-6 hours. 

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What’s christmas without cranberry? Hhmm…I was wondering if there was any way I could serve something with cranberries since turkey was out. While flipping through the delicious magazine, I came across this recipe for cranberry ice cream. Cool! In the end, I decided on serving it with pavlova…sweet and sour…just the way to end one’s dinner! 

Cranberry Ice Cream:

Ingredients: 

  • 500g frozen cranberries
  • 1 cinnamon quill
  • 200g caster sugar
  • 5 egg yolks
  • 300ml milk
  • 1 tbsp brandy
  • 600ml thickened cream

Method: 

  • Place cranberries, cinnamon and half the sugar in a saucepan with 1/4 cup water.
  • Bring to boil over high heat, then lower heat to medium-low and cook, covered until berries soften. Stir occasionally.
  • Leave it to cool awhile. Remove cinnamon quill and process in food processor till smooth.
  • Heat milk and remaining sugar in a saucepan over medium heat till sugar dissolves. 
  • Whisk egg yolks in a bowl till pale. Whisk milk into egg yolk mixture till combined well.
  • Return mixture to saucepan and heat over medium heat till it thickens and coats the back of a wooden spoon. 
  • Add in the alcohol. Pour custard into a bowl and allow it to cool. Refrigerate for 2-4 hours. 
  • Churn cream and custard in an ice cream maker according to maker’s instructions. Fold in cranberries, pour into tupperware and freeze.

Pavlova

Ingredients: 

  • 3 tsp cornflour 
  • 6 egg whites
  • 1 tsp cream of tartar
  • 1  1/3 cups caster sugar
  • 1 tsp vanilla essence
  • 1 tsp white vinegar

Method: 

  • Preheat oven to 200C.
  • Beat egg whites and cream of tartar in a large bowl till soft peaks form. Add sugar, bit by bit, beating constantly till very stiff and glossy. Beat in the cornflour. Fold in the vinegar.  
  • Spoon mixture onto baking paper in spoonfuls. Shape into small meringue pie shapes.
  • Bake till slightly brown and crisp on the outside. Leave it to cool in oven with door ajar.

Mixed Berry Coulis

Ingredients:

  • Frozen mixed berries
  • Sugar

Method:

  • Place frozen mixed berries and sugar in a saucepan and bring to boil over medium heat. Stir until it thickens and berries softens.
  • Serve pavlova with ice cream drizzled with mixed berry coulis.

     

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    green tea ice cream, originally uploaded by pearlyn83.

    I love green tea ice cream but have never found one which would give me the ultimate “feel”…not until a friend brought us to this jap restaurant in Sydney. It was in my mind the most ideal way to serve green tea ice cream – vanilla ice cream topped with green tea sauce and a dollop of red bean paste. Prior to this, all the green tea ice cream I’ve had somehow or other would have a sort of icy feel to it. Call me picky, but ice CREAM should be creamy. If it’s icy, it might as well be called green tea sorbet or granita. Green tea ice cream serve the way it was served in Sydney was the best because the blend of sweet vanilla ice cream with the bittersweet taste of green tea sauce was PERFECT! Creamy, sweet but yet retains the bitter sweet taste of green tea.

    When I successfully made my vanilla ice cream, I decided to make a bottle of green tea sauce to top it. I told CY it was the best way to have green tea ice cream but he was really apprehensive and thought I might have been a bit too arrogant in promoting my own food. After he tried it, he had nothing but praises – he couldn’t help but agree it was the best green tea ice cream he’s ever had.

    Ingredients:

    • Green tea powder
    • Caster sugar
    • Double cream
    • Vanilla ice cream
    • Red bean paste

    Method:

    • Mix all ingredients together in a saucepan and bring to a simmer. Allow it to thicken. Adjust the taste according to your own preference.
    • Top it on vanilla ice cream and serve with a dollop of red bean paste.

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    vanilla ice cream, originally uploaded by pearlyn83.

    Woohoo! I finally made vanilla ice cream – all natural and pure in taste. My first attempt at making Cookies ‘n’ Cream ice cream was a disappointment thanks to the vanilla ice cream. Ah Koh said it tasted slightly better than Homebrand ice cream (this is the cheap brand of products in Woolworths) but nothing in comparison to other commercially made ice cream. That was a big slap on my face! Ouch!

    Hence, began my journey in discovering the best way to produce vanilla ice cream. This round, I used vanilla beans and not vanilla essence to make the ice cream. And voila, vanilla ice cream like you’ve never tasted before! The fragrance and the sweetness of vanilla beans was so strong – you can’t help but want more of it!

    Ingredients:

    • 1 1/4 cups skimmed milk
    • 4 medium egg yolks
    • 6tbsp caster sugar
    • 1tsp corn flour
    • 1 vanilla bean pod
    • 1 1/4 cups double cream

    Method:

    • Bring milk to boil in a saucepan. Scrape vanilla beans from the pod and throw in the vanilla pod which has been scraped into the milk as well.
    • Set aside to cool completely.
    • In the meantime, whisk egg yolk, sugar and cornflour until thick and foamy. Bring milk to boil again and then whisk gradually into the yolk mixture. Pour the combined mixture back into the saucepan.
    • Cook the mixture over low heat until thicken, stirring continuously. Mixture should be able to coat the back of a wooden spoon. Do not allow mixture to boil or it will curdle. Remove from heat and continue to stir for about 5 minutes.
    • Pour mixture into a bowl, leave the vanilla pod in it and cover with clingwrap. Allow it to cool completely before refrigerating. Chill custard for at least 12 hours. Remember to chill ice cream maker bowl for at least 18 hours before using (unless yours is the maker which does not require pre-chilling).
    • Pour custard and cream into ice cream maker. Churn till mixture thickens and resembles the soft cone serves you get from McDonald’s. Pour into container and chill for 4 hours before serving.

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    Cookies ‘N’ Cream, originally uploaded by pearlyn83.

    Recently, I acquired an ice cream maker, hence began my new hobby. This is my third attempt but I’ve still not been able to produce the creamy textures we get from the commercially produced ice creams. I came to realize my biggest problem was not the texture but the vanilla ice cream base itself. My first 2 attempts were flavoured ice cream hence they masked the weakness of the vanilla base. But Cookies ‘N’ Cream brought to surface my biggest problem. My focus now is to perfect my vanilla base before attempting anything else.

    Ingredients:

    • 1 1/4 cups skimmed milk
    • 4 medium egg yolks
    • 6tbsp caster sugar
    • 1tsp corn flour
    • vanilla beans (or vanilla essence or other flavouring)
    • 1 1/4 cups double cream
    • oreo biscuits

    Method:

    • Bring milk to boil in a saucepan. Remove from heat and add vanilla beans (or vanilla essence). The quantity of flavouring added is dependent on your preference.
    • Set aside to cool completely.
    • In the meantime, whisk egg yolk, sugar and cornflour until thick and foamy. Bring milk to boil again and then whisk gradually into the yolk mixture. Pour the combined mixture back into the saucepan.
    • Cook the mixture over low heat until thicken, stirring continuously. Mixture should be able to coat the back of a wooden spoon. Do not allow mixture to boil or it will curdle. Remove from heat and continue to stir for about 5 minutes.
    • Pour mixture into a bowl and cover with clingwrap. Allow it to cool completely before refrigerating. Chill custard for at least 12 hours. Remember to chill ice cream maker bowl for at least 18 hours before using (unless yours is the maker which does not require pre-chilling).
    • Pour custard and cream into ice cream maker. Churn till mixture thickens and resembles the soft cone serves you get from McDonald’s. Crush oreo biscuits and stir into ice cream. Pour into container and chill for 4 hours before serving.

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