Posts from the ‘Ice Cream and other frozen treats’ Category

Jun 13

An Ice Cream Cake For Fiesta Friday #20

Ice cream cake

This is a very special Fiesta Friday for me, not only am I making one of my favorite cakes to bring to the party but I am also co -hosting this affair. I am very excited that Angie@the novice gardener asked me to officiate Fiesta Friday #20 with the wonderful, talented and totally awesome Fae @fae’s twist and tango. I am honored to co host with Fae, one of my culinary,blogging idols. So for this auspicious occasion I say, “let them eat cake” ice cream cake that is. I made a wonderful chocolate sponge, some homemade caramelized white chocolate ice cream and I bought some toasted almond gelato. This is served with a homemade kahlua fudge sauce. I had a bit of a disaster, I tried to move the cake before it was completely cooled and it broke. Therefore you can see from the photo the Frankenstein effect, I had to piece it together in the pan I used for a mold. It doesn’t matter really because it’s delicious anyway and when covered with fudge sauce hopefully no one will notice.

I have to say again how thrilled I am to have been asked to host this party, Fiesta Friday is a blast, I am officially inviting ALL OF YOU to participate, visit The Novice Gardener (link is in the first paragraph) sign up, it’s not work its fun. Hope to see you all at the next party.

Caramelized White Chocolate Ice Cream:

A Recipe by David Lebovitz

Makes about 1 quart

Note:Make sure the caramelized white chocolate is warm when you mix it with the cream. You can reheat it in a bowl set over a pan of simmering water, or in a microwave on low power, stirring until smooth.

8 ounces (240g) caramelized white chocolate

1 cup (250ml) heavy cream

2 cups (500ml) whole milk

1/2 cup (100g) sugar

1/8 teaspoon sea salt

5 large egg yolks

1. Mix the warm caramelized white chocolate in a large bowl with the heavy cream, and set a mesh strainer over the top.

2. In a medium-sized saucepan, heat the milk, sugar, and salt.

3. Whisk together the egg yolks in a small bowl and gradually whisk in half of the warm milk, then scrape the warmed yolks back into the saucepan.

4. Cook over moderate heat, stirring constantly with a heatproof utensil, until the mixture thickens and coats the utensil.

5. Immediately pour the custard through the strainer into the white chocolate mixture and stir until smooth. Put the bowl in an ice bath, and stir until cool.

6. Chill thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer’s instructions.

This is the best ice cream I think I have ever had, it’s so creamy and the perfect consistency, thank you Mr, Lebovitz for a wonderful recipe.

Note: In step one I deviated slightly, I heated the cream in the microwave to warm it for 30 seconds, I then added the chocolate and put it back in the microwave for another 20 seconds. It melted the chocolate and made a ganache. It was easier to combine with the custard when it was already melted.

The Cake:

1/4 cup milk
2 tablespoons unsalted butter
8 large eggs at room temperature
2 cups sugar
3/4 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla

Note: I find the amount of batter varies every time I make this, I never like to fill the pan to the rim, it’s better to leave a small space so the cake can rise. If you have leftover batter make a few cupcakes.

Pre heat oven to 350 degrees. Place milk and butter in glass measuring cup and microwave for 45 seconds or until butter is melted. Using stand mixer with wire whisk or electric mixer whip the eggs and sugar on med/high for approximately 8 minutes or until the mixture is pale yellow, tripled in volume and thick, with the machine running slowly add the heated milk and buter. Sift the flour, cocoa, baking powder and salt. Fold into the egg mixture, there should be no lumps. Fold in the vanilla. Grease a 1/2 sheet pan, lay parchment sheet and grease the parchment, and sprinkle with sugar. Pour batter into the pan, spread so that it is evenly distributed and bake for 20-25 minutes. Allow to cool for a couple of minutes in the pan run a knife around the edges to loosen then invert onto wire rack, remove parchment and let cool completely.

Assembling the Ice Cream Cake:

I used a 10 inch loaf pan, lined with plastic wrap. Cut the sheet cake to the size of the loaf pan, you will need 3 pieces. Lay first piece in bottom of the loaf pan, spread softened ice cream. Add another layer of cake, spread with more ice cream, finish with a layer of cake, cover completely with plastic wrap and put in freezer for at least 4-6 hours but it’s better over night. To unmold simply very gently pull the plastic wrap over hang loosening the cake, unwrap, slice and serve.

Kahlua Fudge Sauce

4 ounces dark chocolate broken into small pieces
1/4 cup +2 tbs heavy cream
1 tablespoon kahlua liquor (optional) you can just add some vanilla extract
Heat milk until scalding, add chocolate to hot cream, let sit for approximately 5 minutes, stir until smooth and add the kahlua. Let cool to room temperature. It will thicken as it cools. NOTE: I like to drizzle on the cake while its still warm!!

Jul 19

90 Comments

Vanilla Ice Cream

I know you are probably thinking how boring, really Suzanne, vanilla ice cream, yawn. Well, you’re right, it can be boring on it’s own but just think of what you can do with vanilla ice cream. My favorite milk shake and ice cream soda’s (black and white) I always make with a chocolate base and vanilla ice cream. There is nothing better than a scoop of creamy vanilla on a warm piece of pie or cobbler or crisp. Ice cream sandwiches, I love using vanilla ice cream with a chocolate wafer. I always keep at least a pint of plain vanilla ice cream in the freezer, and the recipe I use can be changed to add whatever you want, fudge, caramel or fruit swirl, turn it into strawberry ice cream, praline or butter pecan, coffee or chocolate, the possibilities are endless. So here is is my basic vanilla ice cream recipe. Super easy and the results are fantastic.

Makes 1 quart

2 cups heavy cream

2 cups whole milk

6 egg yolks from large eggs

1/2 +2 tbs sugar

pinch of salt

1 tbs pure vanilla extract

2 tbs corn syrup or Lyles Golden syrup (optional)

Add cream and milk to heavy medium size saucepan and heat on med/high until milk scalds but should not come to a boil. While milk/cream is heating beat the egg yolks, sugar and salt with a whisk until its creamy, thick and light in color. When milk has scalded pour half into eggs whisking constantly, mix thoroughly and add back to the pan with the rest of the milk. Reduce heat to medium and cook stirring constantly with a wooden spoon until it thickens and coats the back of the spoon, you know it’s done when you can draw a line on the back of spoon and the line stays intact. Remove from heat and add the vanilla extract. Pour into a bowl and cover with plastic wrap, the wrap should sit on top of the custard. Let cool to room temperature then refrigerate over night,

Add the optional corn syrup and follow manufacturers instructions for your ice cream maker. When done (should be the consistency of soft serve ice cream) place in freezer container and let sit in the coldest part of the freezer at least 4 hours but preferably overnight,

Jun 30

66 Comments

Chocolate Cheesecake Ice Cream

It’s hot out and even though I am watching what I eat I still enjoy a little indulgence, this ice cream is exactly that. Creamy, rich and delicious, with a slight tang from the cream cheese and lots of chocolatey goodness. I used my go to vanilla ice cream base and made some additions, dark chocolate and cream cheese. Need I say more!!!

1 1/2 cups heavy cream

1 1/2 cups whole milk

4 oz really soft cream cheese (you can also use mascarpone)

5 egg yolks at room temperature from large eggs

1/2 cup sugar

6 oz semi sweet dark chocolate chopped into small pieces(I used Divine)

pinch of salt

1 tbs pure vanilla extract

2 tbs clear corn syrup (optional)

Separate your egg yolks and place them in your mixing bowl with the sugar and pinch of salt. Add the heavy cream and milk to medium saucepan and bring to scalding on medium heat. While your milk and cream are heating beat the egg yolks until they are light and creamy, add the softened cream cheese and continue whisking until the mixture is creamy, thick and light with no lumps of the cream cheese. Slowly whisk in a little of the hot milk to temper the eggs, add back to the pan and cook on med/low heat stirring constantly with a wooden spoon. Using heat that is too high and not stirring can cause the eggs to scramble. Continue cooking until the custard is thick and coats the back of the spoon, Swipe a line on the back of the spoon, the line should stay intact and not run together. If you choose to use a thermometer the custard should be done at about 170 degrees.

Remove from heat, add the chocolate, let sit for about 5 minutes, stir until combined, it will be smooth and silky. Add the vanilla and optional corn syrup, stir. Cover the top of the custard with plastic wrap sitting directly on top of the custard, let it sit on the counter until it cools then refrigerate in the coldest part of the fridge overnight or at least 4 hours. Alternately you can prepare an ice bath and sit the bowl of custard in it stirring frequently until it cools. The temperature of the custard should be 40 degrees or less before you make the ice cream.

Follow manufacturers instructions for your ice cream maker.

Jun 20

106 Comments

Brooklyn Blackout Semifreddo Cake

I entered this cake in a recipe contest at Food52, we had to create a frozen dessert. I am a real lover of chocolate so I satisfied my craving with this cake. I am honored that my recipe was tested and photographed by the editors at Food52 and the beautiful photograph below was taken by James Ransom. I received a Community Pick!!

Who doesn’t love a Brooklyn Blackout Cake, the iconic cake that became the official cake of Brooklyn, made famous by it’s creators at Ebingers Bakery. Three layers of chocolate cake filled with chocolate pudding, frosted with the pudding and cake crumbs pressed on the side of the cake. This is a frozen version of this famous cake, 3 layers of chocolate sponge cake, chocolate semifreddo,chocolate ganache and cake crumbs. I made a chocolate sponge but you can use whatever type of cake you want or even cookie crumbs, this particular cake recipe freezes really well. I used my new favorite brand of chocolate for this cake, Divine (fair trade) chocolate, both the cocoa powder and the bar chocolate. It’s wonderful and I can’t say enough about the quality. Love it!

Makes 1 large loaf cake

Cake and Semifreddo:

1/4 cup milk
2 tablespoons unsalted butter
8 large eggs at room temperature
2 cups sugar
3/4 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla
Semifreddo
7 ounces dark chocolate
2 teaspoons espresso powder
1 1/3 cup heavy cream
2 tablespoons softened cream cheese
2 large eggs
1/2 cup sugar
2 teaspoons vanilla

Pre heat oven to 350 degrees. Place milk and butter in glass measuring cup and microwave for 45 seconds or until butter is melted. Using stand mixer with wire whisk or electric mixer whip the eggs and sugar on med/high for approximately 8 minutes or until the mixture is pale yellow, tripled in volume and thick, with the machine running slowly add the heated milk and butter. Sift the flour, cocoa, baking powder and salt. Fold into the egg mixture, there should be no lumps. Fold in the vanilla. Grease a 1/2 sheet pan, lay parchment sheet and grease the parchment, and sprinkle with sugar. Pour batter into the pan, spread so that it is evenly distributed and bake for 20-25 minutes. Allow to cool for a couple of minutes in the pan run a knife around the edges to loosen then invert onto wire rack, remove parchment and let cool completely.
In a bowl over a pot of simmering water (or in the microwave at high heat stirring every 30 seconds), melt chocolate and espresso powder and set aside. Keep pot of water simmering on the stove – you’ll use it again. Whip cream and cream cheese to soft peaks and store in fridge until ready to use. Whisk together eggs, sugar, and vanilla in a metal or glass bowl. Place bowl over simmering water and whisk until it thickens and sugar is melted, remove from simmering water and whisk constantly until doubled in volume, and whisk leaves a ribbon when lifted from bowl. Whisk in melted chocolate and allow mixture to cool for about 10 minutes, you don’t want to melt the whipped cream. Meanwhile, line a loaf pan with plastic wrap. Fold whipped cream into chocolate mixture, in two additions, until evenly incorporated.

Ganache and assembling:

4 ounces dark chocolate broken into small pieces
1/4 cup +2 tbs heavy cream
1 tablespoon corn syrup (optional)

Heat milk until scalding, add chocolate and corn syrup to hot cream, let sit for approximately 5 minutes, stir until smooth. Let cool at room temperature.
Line loaf pan with plastic wrap (I like to spray the bottom and sides with cooking spray before I lay the sheet of plastic. Take your cooled cake and cut 3 pieces that will fit in your loaf pan, lay one layer on the bottom pour half of the semifreddo on top, add another layer of cake, pour on the rest of the semifreddo, top with another layer of cake. Save the leftover cake you will need it for the crumb layer. Wrap well with plastic wrap and let freeze overnight.
Crumble the leftover cake and set aside, I pulsed a couple of time in the processor. Remove cake from loaf pan, all you have to do is lift out the plastic if it won’t come out just quickly dip pan in some warm water. place on serving dish and remove plastic. Spread a thin layer of ganache on the sides of cake, press crumbs on sides, spread ganache on top of cake and freeze until ready to serve.

Here is the photo taken by James Ransom at food52. Looks so much better than mine.

May 13

79 Comments

Strawberry Rhubarb Ice Cream

I made this ice cream to go with the chiffon cake and roasted strawberries and rhubarb. There is nothing like home made ice cream, I love making it and love eating it even more. I wanted to try using some of the rhubarb simple syrup in an ice cream base, I was a little afraid it might turn out icy but it didn’t this was so creamy and wonderful. I adapted David Lebovitz base recipe for vanilla ice cream making some additions and subtractions. His ice cream recipes are genius and I have not been disappointed with any that I have made. I also added some of the roasted strawberries and rhubarb after the ice cream finished churning. It went perfectly with the chiffon cake. I just have to say we had a fantastic Mothers Day lunch, my lovely daughter made all the food, I brought the dessert and we had a wonderful time. I plan on posting her recipe for fried chicken, it’s the best I have had.

Strawberry Rhubarb Ice Cream

1 cup whole milk or half and half
A pinch of salt
1/2 cup sugar
2 tbs cream cheese at room temperature
2 cups heavy cream
5 large egg yolks
2 teaspoon pure vanilla extract
1/2 cup rhubarb syrup
1 cup roasted strawberry rhubarb drained and chopped into small pieces

1. Heat the milk, salt, and sugar in a saucepan.

2. In a separate bowl, stir together the egg yolks, gradually pour some of the hot milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

3. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

4.Whisk the hot custard into the cream cheese, continue whisking until there are no lumps. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.

5. Freeze the custard in your ice cream maker according to the manufacturer’s instructions. While the ice cream is churning add the rhubarb syrup through the hole on top of the ice cream maker. Place ice cream in freezer container, fold in the strawberries and rhubarb and place in freezer until it’s scoopable.

Feb 14

30 Comments

Happy Valentines Day- Caramelized White Chocolate Ice Cream, Chocolate Madeleines And Chocolate Caramel Sauce

Valentines Day

Happy Valentines Day everyone, I felt I must make something chocolate for today, but didn’t want anything too heavy. This has 3 components, a chocolate madeleine, caramelized white chocolate ice cream and a chocolate caramel sauce. I built this around the caramelized white chocolate that I made, at first I was going to do a mousse but decided on ice cream, after searching the internet I found David Lebovitz recipe and saw that he took a chocolate course that Valhrona offered and made this very same thing. I am therefore crediting the great Mr, Lebovitz for the ice cream recipe. The chocolate caramel sauce is my own creation and is amazing, I sort of winged it having only made caramel sauce for the first time a few weeks ago. I used the same recipe and simply added dark chocolate to the cream, it worked out perfectly. I hope everyone has a wonderful day!

Madeleines

Chocolate Madeleines:

A recipe by Gale Gand

Makes 2 dozen

1/2 cup, plus 4 tablespoons unsalted butter softened, for buttering madeleine molds
3 large eggs
1/2 cup granulated sugar
2 tablespoons packed dark-brown sugar
1 cup cake flour (not self-rising)
1/4 cup cocoa powder, preferably Dutch-processed
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 tsp vanilla extract

Preheat oven to 325 degrees. Brush madeleine pans well with 4 tablespoons softened butter; refrigerate 5 minutes.
In a small heavy-bottomed saucepan, melt remaining 1/2 cup butter over medium heat. Continue to cook until butter turns golden brown, being careful not to let the butter burn. Remove from heat and strain through a fine mesh sieve into a small bowl; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, whip eggs with granulated and brown sugars until light and thickened, 3 to 5 minutes. Add flour, cocoa powder, baking powder, and salt, and stir on low speed until combined. Add vanilla and reserved browned butter; mix just until blended.
Insert a 1/2-inch plain tip into a pastry bag and fill with batter. Pipe mounds of batter into prepared pans until each mold is full, mounding batter in the center of the molds but not filling to the edge. Alternatively, you can use a teaspoon to fill the molds with batter (which is what I did). Bake until madeleines are firm and a little mound is puffed up in the middle, 10 to 12 minutes. Madeleines are best eaten the same day they are baked.

Chocolate Caramel Sauce:

1 cup granulated sugar

6 tbs salted butter (yes salted) cut into tbs size pieces

2 oz bittersweet chocolate chopped (I used scharffen berger 62%)

1/2 cup heavy cream

1 tsp vanilla extract

Put the heavy cream in a glass measuring cup and microwave on high for 45 seconds, add chocolate and microwave another 30 seconds Stir until its smooth, set aside so that it will cool before adding to the caramel.

In large saucepan add the sugar, turn heat to med/high and let sit until it starts to liquify. Start stirring with a heat proof spatula, the sugar will crystalize but thats alright keep stirring until its all liquid. Stop stirring and let it cook until it turns amber in color, now add the butter, stir to combine. Remove from heat and add the chocolate cream. Stir until its incorporated in the caramel. Store in container at room temperature until ready to use. Note: If you make this ahead of time, simply place the bottle or jar in hot water to warm the caramel so it’s pourable.

Ice Cream