Tag Archive for Ice-cream

Vanilla ice-cream with toffee swirl

It was much too hot to bake something, so I made ice-cream. It is a really nice and easy ice-cream, but in my ice-cream maker it did form some crystals. I think this would be less in a custard-based ice-cream, which would probably taste creamier as well. But I’ll have to test that.

The toffee sauce is really a sauce, it is nicely pourable and not too sticky. It is also quite fast and easy to make. You could also serve it as a sauce with the ice-cream instead of swirling it in, or serve it with something else.

Toffee Swirl Ice-cream

Vanilla ice-cream with toffee swirl (600 ml)
From “500 ijsrecepten – Alex Barker”

75 g sugar
475 ml cold milk (preferably full fat)
2 tsp vanilla extract
240 ml cold cream, whipped
toffee sauce

Heat half of the milk with the sugar on low heat until the sugar has dissolved. Add the rest of the milk and the vanilla extract and leave to cool.
Fold the whipped cream in and pour into an ice-cream maker. Follow the manual of your ice-cream maker on how to churn the ice-cream, but it will probably take 30-40 minutes to freeze. After churning, add some toffee sauce and stir a little to form swirls. Place 15 minutes in the freezer to harden, then serve with some extra toffee sauce.
The ice-cream can be kept (well covered) in the freezer for 3 months, but it will gradually will crystallize more, fresh it is tastiest. Take the ice-cream out of the freezer 15 minutes before serving to get it to soften a bit.

Toffee sauce (400 ml)
From “500 ijsrecepten – Alex Barker”

115 g butter
115 g brown sugar
120 ml golden syrup
120 ml cream
1/2 tsp vanilla extract

Melt the butter, brown sugar and golden syrup together in a saucepan on low heat. Turn up the heat and cook 3-4 minutes. Take from the heat and stir in the cream and vanilla extract. Leave to cool completely. Can be kept in the fridge for 8 days.

Warm apples with vanilla sauce, ice cream and chantilly cream

As with a lot of dishes, I got the idea for it when I saw something like it on the menu somewhere, and thought it was a great idea to try and make at home. Warm and sticky apples, a lovely rich vanilla sauce, contrasting cold vanilla or cinnamon ice-cream, finished with a generous dot of chantilly cream: a big bowl of comfort, indulgence and deliciousness. I cheated by buying a good ice-cream (my ice cream machine and I still don’t get along very well), but if you want to make it yourself, this is the thing to start with because it takes the longest. Next, make the vanilla sauce. You could either make a custard, or a pastry cream with a bit more milk to make it thinner. The custard will be thinner/runnier than the pastry cream, it is up to you which you prefer. Then, prepare your apples. Choose a variety of apple that will holds its shape when heated, I’ve done it successfully with jonagold, elstar, pink lady, royal gala, braeburn, jazz and granny smith, so basically it will work with most apples. This is a great way to use up apples that are a bit over their prime. Peel and core, then slice them either in wedges or in cubes. Heat a frying pan, throw in the apples, and fry until the apples have a nice golden colour. Stir regularly, because they tend to catch and burn quite quickly. Turn the heat down to soften the apples a bit further, and add a knob of butter and a sprinkling of brown sugar to make them nice and sticky. Keep cooking until the apples are tender and the sugar has dissolved. Meanwhile, make the chantilly cream by whipping cream with some sugar (1-2 tbsp for 250 ml) and vanilla extract (1/2 tsp for 250 ml) or seeds from a vanilla bean (1/2 bean per 250 ml). Serve by scooping the apples into bowls, and topping them with a pouring of vanilla sauce, a scoop of ice-cream and a dollop of chantilly cream. Enjoy!

Mango ice-cream

For once, Jamie Oliver is good for something (again). I loved him when he first started to do tv series, with dinner parties in his apartment, all kind of quirky and fun things. But things got out of hand, and although I admire some of the things he does (helping disadvantaged youth, promoting healthy school meals, cooking fast, cheap and healthy meals), it seems that Jamie nowadays is more a brand, created to make as much money as possible through all kinds of different channels (worldwide tv, his own magazines as well as guest articles in lots of other magazines, a pre-made food range, kitchenware, etc; some of them quite contradictory with each other and the other things he does), than the fun, quirky chef with original ideas that he was.
24Kitchen, a Dutch food channel, shows some of the tv series of Jamie Oliver, so sometimes when I’m zapping (channel surfing) I see a bit of his series. In this particular bit of episode I saw, he used frozen fruit and yoghurt to make ice-cream. I’ve seen this method before, for example on Saturday Kitchen (a BBC tv series), and in lots of magazines, but I never came around to making it. But this time I had a tiny bit of yoghurt left that needed using up, so this was the perfect moment for trying out this method of making ice-cream. I used 250 gram frozen mango and 50 ml yoghurt, but you can add a bit more yoghurt if you like. When you add too much the ice-cream will become too runny (which is also nice, then you can call it a smoothie). Alternatively you could make this with frozen banana, and maybe also with other fruit, but it should have enough flavour, because things tend to get a bit bland when they are frozen. The preparation is easy, just throw the frozen mango and a splosh of yoghurt in a food processor (if your food processor is small, do it in batches) and blitz until smooth and ice-creamy. You may need to scrape down the bowl once or twice and blitz again to make sure everything is processed. Serve immediately (you cannot store it).
I knew it was easy, but I was still surprised how easy, and how well it worked even in my small, not so powerful food processor. The flavour was lovely clean and mango-y, and if I hadn’t known the ingredients, I would have thought it was an Italian gelato (but it is much healthier than that). Just keep some frozen fruit in the freezer and yoghurt in the fridge (two things I usually do anyway) and voilà: instant dessert!

Hazelnut Affogato

A faster dessert than affogato is virtually impossible. You scoop some ice-cream in a glass, pour some liqueur over it, then pour a shot of (just made) hot espresso over it and serve it immediately, so that the ice-cream isn’t molten yet. And it’s delicious!
Traditionally there is no liqueur in it and is it made with vanilla ice-cream, but my variant used a hazelnut liqueur and hazelnut ice-cream to make a hazelnut affogato. Keep in mind that, as with all simple dishes, the quality and taste of your ingredients will make or break this dessert. You need good coffee, good ice-cream and good liqueur, otherwise it will taste cheap and/or inferior. The amounts of everything depend on what size glass you use. how boozy you want it to be and how large you want the dessert to be, but I used medium glasses, 1 scoop of ice-cream, 1/2 shot liqueur and 1 shot espresso.

Affogato

Cheat’s ice-cream

Recently the new Nigella Lawson programme started on the BBC: Nigellissima. I had quite a high expectation, Nigella programmes in the past were always very amusing. And even though she used cheat’s methods a bit too much for my liking, her recipes were always good for inspiration. But this series are just very disappointing. Most of the dishes lack originality, or are just plain weird. And I still don’t understand why the series are promoted as going about Italian cooking, while it is pseudo Italian at most.

But enough ranting. The show did inspire me to make 1 dish: cheat’s no-churn coffee ice-cream. It consists completely of pantry ingredients, is sweet, rich, fatty, smooth, has a mild coffee flavour and comes together very fast (although it does take a while to freeze). Because of the high fat and sugar content, and the air you whip in, it is not necessary to churn the ice-cream to prevent crystals from forming. So this is a perfect recipe if you don’t have an ice-cream maker!

I think this recipe could work perfectly with other flavours as well. Plain vanilla, chocolate, etc. But it is important to not add too much extra liquid, because that gives a higher risk at crystal formation… So for fruit ice-cream, just make vanilla and serve with fruit coulis or compote.

Coffee ice-cream (about 1 liter)
Adapted from Nigella Lawson – Nigellissima

300 ml cream
175 g condensed milk (this is sweetened)
2 tbsp coffee, espresso or cappuccino powder

Whisk everything together until light and airy, and soft peaks form. Cover and freeze for at least 6 hours.

Note: 1 can of condensed milk is 400 gram. The remaining is nice to use in coffee, or melt some chocolate into it for a delicious chocolate sauce. Or make some dulce de leche by pouring it into a baking dish, placing this in a water bath and bake it in the oven at 200C until caramelized.

Orange rice cake and cheesecake ice-cream

I saw this cake in a BBC programme, Two Greedy Italians, and I was immediately interested. Making a cake from rice was not something I heard about before. And since I had some sushi rice on hand that I really needed to use up, it was a great occasion to make this cake. I think Italians would say that it is blasphemy to use sushi rice in place of risotto rice (and the Japanese will say vice versa), but actually it works really well. Of course they are not completely the same, but both rices are short grain, sticky/glutinous, and absorb a lot of liquid. Therefore they cook very similar and the taste and texture are only slightly different.

The cake is very tasty (creamy and orangy) and filling. It was even suggested at the recipe to use it as breakfast! And why not? It has carbohydrates, some fibres and proteins, it fills well and rice porridge is considered okay for breakfast as well… this is like rice porridge mixed with egg and baked in the oven, so nothing wrong with that. But it is also very nice with a cup of tea, or as a dessert. I do have to note that this cake keeps quite poorly, it is quite moist which will attract all kinds of moulds and bacteria, so eat it within two days. It might be wise to ask some friends over to help you with that, this is definitely a cake to be served in small pieces.

For an accompaniment of the rice cake, I decided to make some ice. I have an ice-cream maker, but I don’t use it that much. It is quite a cheap one, so you need to freeze the tub for at least 18 hours before you can make ice in it. And since the tub is quite big and my freezer quite small and full…. The ice-cream I made before was never very satisfactory, it always got quite grainy, with watery bits in there. I think it has something to do with the fact that the ice-cream maker is not that strong, so it is not stirred that well, which should prevent the water crystals. But this ice-cream was delicious! It was very creamy and not grainy at all, not to sweet and with a nice tang and lemony flavour. I will definitely experiment some more with the machine to see what other nice flavours of ice cream I can produce, because I think most of the ice cream you buy at the shop is just not that tasty. I can imagine this ice-cream base really well with other fruit flavours (strawberry!), but I think it will work as well with chocolate or coffee.

Orange rice cake and cheesecake ice-cream

Orange rice cake (a lot)
from BBC’s Two Greedy Italians

1.7L milk
1 vanilla pod
1/2 lemon, zest only, in large pieces
200g sugar
300g arborio rice
5 eggs, separated
50ml orange liqueur
40g raisins
1 orange, zest only

Place the milk, vanilla pod, lemon zest and sugar in a large saucepan and bring to the boil. Add the rice and simmer on a medium to low heat for about 20–25 minutes, until the rice is al dente and has absorbed the milk but still has a creamy consistency. Remove from the heat and allow to cool. Remove vanilla pod and lemon zest.Preheat the oven to 180C. Grease a 24cm spring form. In a bowl, whisk the egg yolks and liqueur until creamy. In another bowl, whisk the egg whites until stiff peaks form when the whisk is removed. Add the egg yolk mixture to the cooled rice, then fold in the stiffened egg whites, followed by the raisins and orange zest. Pour in the prepared tin and bake in the oven for one hour. Serve warm or cold.

Cheesecake ice-cream (600 ml)
from 500 ijsrecepten – Alex Barker

225g cream cheese
1 lemon, zest and juice
75g sugar
2 egg yolks
240 ml cream, whipped
optional: 115g butter, molten and 40g biscuits, crumbled

Cream the cream cheese with the lemon, sugar and egg yolks. Fold in the cream. Taste and add more sugar if necessary. Pour the mixture in an ice-cream maker and follow the instructions of your machine. After 30 minutes it will be firm ice-cream. Meanwhile, mix the butter and biscuits when using, and leave to cool. Transfer the ice-cream to a freezer box. When using, spoon through the biscuit mixture, just fold once or twice to give a ripple effect. Store the ice-cream in the freezer until serving. Take the ice-cream from the freezer 15 minutes before serving to let it soften a bit.
The ice can be kept for 3 months, but the taste and texture will decline, so finish as soon as possible.