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Mini Red Velvet Vanilla Ice Cream Cakes

13 Feb

February 13th, 2015

Valentine’s Day is tomorrow and for those who celebrate this, I hope you have a very romantic day and evening with your special someone. And for those who prefer to make it low-key and will be staying in, may I recommend some red velvet vanilla ice cream cake? I’ve been dying to make homemade ice cream cake for some time now since one of my guilty pleasures is Baskin Robbin’s ice cream cakes. And Valentine’s Day was the perfect opportunity to experiment. I had extra layers of cake left from my previous red velvet cake post and used a similar vanilla ice cream recipe I made for these macaron ice cream sandwiches to put together these mini red velvet ice cream cakes.

To save time, you can definitely break the steps up into multiple days– bake the cake on day one, then the following day make the ice cream base, and on the third day churn the base. On the same day of churning the ice cream base assemble everything together. This dessert can be made a few days in advance and can be kept in the freezer until ready to serve.

I’m looking forward to devouring my Valentine’s Day dessert tomorrow!

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Red Velvet Cake, recipe can be found here

Vanilla Bourbon Ice Cream
1 ½ C heavy cream
1 ½ C milk
⅔ C + ⅛ C sugar
pinch of salt
6 egg yolks
½ tsp vanilla
 
Yield = 1 quart (enough to fill 6- 3×3 inch cake rings)

Directions:

  1. Heat the cream, milk, sugar and salt. Add the vanilla powder remove from the heat, cover and let steep for about 20 minutes.
  2. In a separate bowl, whisk the yolks.
  3. Temper the yolks with some of the heated milk mixture. While slowly adding the milk, whisk the mixture constantly. This prevents the yolks from curdling.
  4. Add the yolk-milk mixture back into the pot and heat on medium. Using a spatula, continuously stir and scrape the bottom of the pot.
  5. Heat until the mixture thickens and coats the back of a wooden spoon.
  6. Strain the mixture into a clean bowl. Place bowl over an ice-bath to stop the cooking.
  7. Place a piece of plastic directly on the surface of the base. Allow the ice-cream base to cool in the refrigerator overnight.
  8. Churn ice cream the next day.
  9. Place ice cream in a clean container. Allow it to firm up in the freezer for about 20-30 minutes.

Chocolate Ganache Drizzle
50g dark chocolate, chopped
50g heavy cream

Directions:

  1. Place chopped chocolate in a heat-proof bowl.
  2. Heat the cream to a slight boil. Remove from heat and pour into the chocolate. Stir to combine.

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To Assemble:

  1. Gather cake layers and cut to the diameter of the ring mold.
  2. Line molds with acetate cake collars. These can be found on Amazon in the Home & Kitchen department.
  3. Place molds on a sheet pan that will fit in your freezer.
  4. Place cut cake pieces inside the bottom of the ring. The cake piece will serve as the base for the ice cream.
  5. Once ice cream is firm enough, carefully fill the remainder of the ring with ice cream. Work quickly as ice cream will become soft. Repeat for the rest of the molds.
  6. Carefully cover the tops of the ring with plastic wrap and place the sheet pan containing the molds in the freezer for a few hours or overnight.
  7. To serve: drizzle with chocolate ganache and other desired toppings.
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Gingersnap Double Chocolate Ice Cream Sandwiches

22 Dec

December 22, 2014

I’m really excited about this post, as there are too many good things all at once!

Who doesn’t like cookies this time of year? And it’s never too cold to have ice cream, right? Which is why I combined gingersnap cookies with a decadent double chocolate homemade ice cream.

2014-12-14 05.35.372014-12-14 05.37.52To get into the holiday spirit, I decided to make some gingersnap cookies. You wouldn’t think gingersnaps are the most appetizing cookies, because after all, it’s ginger. Sure enough, the ginger adds a spicy aftertaste, giving these cookies a little kick. I used my fun leaf cookie cutters that I bought last Christmas season and halfway through cutting the cookies, I had an idea of saving some of the dough to make ice cream sandwiches.

The combination of ginger and chocolate may sound weird, but it’s actually quite tasty. Try it!

2014-12-14 05.52.322014-12-14 05.41.34Gingersnap Cookies, from Miette’s book
10 oz AP flour
2 ½ oz whole-wheat flour
½ tsp salt
2T ground ginger
¼ tsp ground cinnamon
⅛ tsp ground cloves
⅛ tsp ground white pepper
⅛ tsp ground nutmeg
scant ⅛ tsp ground cardamom
8 oz unsalted butter
5 oz lightly brown sugar
2T honey
4T molasses
2 oz finely minced candied ginger (I omitted this)
2 tsp fresh ginger puree (I omitted this, and used another 1 tsp ground ginger)

Y= about 50 leaf-shaped cookies and 5-2×2 inch sandwich cookies.

Directions:

  1. Sift flours and all the spices together. Set aside.
  2. Beat together the butter and brown sugar until light and fluffy.
  3. Add the honey and molasses. Mix to incorporate.
  4. Add the dry ingredients in three additions, mixing in between each addition.
  5. Form the dough into a disk and wrap with plastic. Refrigerate for at least 30 minutes before rolling.
  6. Roll dough out on a floured surface. Use cookie cutter of your choice to cut shapes out. If making ice cream sandwiches, use a square cutter to cut pieces out.
  7. Optional: before baking, sprinkle granulated or cane sugar on cookies.
  8. Bake at 350F 9-12 minutes, depending on size of cut-outs

 

Double-Chocolate Ice Cream, from Williams-Sonoma Ice Cream book
1 ½ C milk
1 ½ C heavy cream
4 large egg yolks
½ C sugar
2 T cocoa powder
pinch of salt
6 oz bittersweet chocolate, chopped
2 tsp vanilla extract

Directions:

  1. Combine milk and 1 cup of the cream in a saucepan. Heat on medium until bubbles form.
  2. In a separate bowl, whisk together the yolks, sugar, cocoa, salt and remaining cream.
  3. Place chocolate in a second bowl and set aside.
  4. Remove the milk mixture from the heat and whisk ½ cup of the heated mixture into the egg mixture until smooth.
  5. Pour the egg-milk mixture back into the saucepan, cook on medium heat, while stirring constantly. Cook until the mixture thickens and coats the back of a wooden spoon.
  6. Pour the hot custard over the chocolate and stir to melt.
  7. Strain the mixture through a sieve into a clean bowl.
  8. Add vanilla extract and mix to combine.
  9. Chill the mixture by placing the bowl into an ice bath.
  10. Once cooled, press plastic wrap directly on the surface of the custard. Refrigerate overnight.
  11. Churn the custard in an ice-cream maker. Place ice cream in a clean container. Allow it to firm up in the freezer.
  12. Sandwich ice cream between gingersnap cookies. Wrap ice cream sandwiches individually and place in freezer if saving it for later.

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Happy Holidays!

Strawberry Ice Cream with Chocolate Dipped Waffle Cones

17 Aug

August 17, 2014

One of my favorite summertime weekend activities is strolling through farmer’s market. We’re especially lucky in the Bay Area where you can find a weekend farmer’s market almost anytime of the year and in various neighborhoods. There are two near us that we frequently go to, and it was where I found a great deal for sweet, ripe strawberries!

Hint: go towards closing time and perhaps you’ll score a bigger deal with vendors who are merely trying to get rid of the day’s products. That is exactly what happened with these fresh strawberries. It was a 2-for-1 deal and I obviously could not pass it up. Thus, born the strawberry ice cream!

2014-08-08 23.47.24If you have a waffle cone maker, these waffle cones are so simple to make. For some added fun, dip in melted chocolate.2014-08-12 06.50.27I used about 1 cup of whole strawberries, but feel free to use more.

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Strawberry Ice Cream
1C Heavy Cream
1C Milk
1/2C Sugar
Pinch of Salt
4 Egg Yolks
1tsp Vanilla Extract
1C of whole strawberries (approx. 3/4C puree)
2 tsp Vodka

Yield = about 1 pint

Directions:

  1. Heat cream, milk, sugar and salt.
  2. In a separate bowl, whisk the yolks.
  3. Temper the yolks with some of the heated milk mixture. While you’re slowly adding the milk, whisk the mixture constantly. This prevents the yolks from curdling.
  4. Add the yolk-milk mixture back into the pot and heat on medium. Using a spatula, continuously stir and scrape the bottom of the pot.
  5. Heat until the mixture thickens and coats the back of a wooden spoon.
  6. Strain the mixture into a clean bowl. Add vanilla. Place bowl over an ice-bath to stop the cooking. Let sit for about 20 minutes.
  7. Place plastic wrap directly on the surface of the ice cream base. Allow to cool in the refrigerator overnight.
  8. Churn ice cream the next day.
  9. Once the ice cream is done, fold in the 2 tsp Vodka using a spatula. (This is completely optional. I use the Vodka to prevent the ice cream from hardening too much in the freezer).
  10. Place ice cream in a clean container. Allow it to firm up in the freezer.

Waffle Cones
1 Whole Egg
1 Egg White
¼ tsp Salt
½ C Sugar
⅔ C AP Flour
¼ tsp vanilla powder
2T Melted Butter, cooled

Yield = about 9 medium cones, depending on how small or big you make them

Directions:
1. Beat eggs and salt together.
2. Add sugar.
3. Add flour and vanilla.
4. Add melted butter
5. Follow instructions for the waffle cone maker.

2014-08-12 06.48.422014-08-12 06.58.44Looking forward to my next bargain purchase at the farmer’s market!

Classic Apple Pie

6 Jul

July 6th, 2014

Happy 4th of July Weekend! I had a nice, long, much-needed 4-day weekend of hanging out and doing random things around town. We spent a lot of time with our puppy, who turned 8-months today! To celebrate the actual holiday though, we hung out with a couple of friends over barbecue, drinks and of course, dessert. The gathering was a potluck, so I decided to make a pie to bring. The original plan was a peach pie since stone fruits are in season right now. Unfortunately, after a small mishap, plans changed; just as I was pulling the peach pie out of the oven, my sticky fingers dropped the pie dish and the entire thing flipped upside down onto the oven door! This was a first for me and it was quite devastating. Sadly enough, the pie was not salvageable.

So the back up plan was a classic apple pie. I could have scrambled and rushed to the market for more peaches, but I had plenty of apples already in the refrigerator, so I opted to make an apple pie instead. I love making this pie because it’s simple and you can’t go wrong with it. I mean, who doesn’t love an apple pie, right? This was served within two hours after it came out of the oven, and it was still warm. However, if you need to make it ahead of time, you can bake it, let it cool to room temperature, and slightly cover and leave it until the next day to serve.

The best part of apple pies, or any other pies, is having a slice with some vanilla ice cream!

2014-07-04 04.37.03Pie Dough:
12oz flour
2 sticks cold, cubed butter
7T cold water
1T cider vinegar
Y= enough to cover the bottom & top of a 9-inch pie pan

Directions:
1. In a food processor with the dough attachment, combine flour, salt and butter. Pulse until mixture becomes crumbly.
2. Add the water and vinegar mixture in thirds, pulsing in between.
3. Finish mixing the dough by hand on a floured surface. Divide dough in two pieces. Wrap, refrigerate and allow dough to rest for at least 30 minutes, or overnight.
4. At this point, you can also freeze the dough.
5. Roll out one half of the dough on a floured surface. Transfer the rolled out dough to the pie pan by carefully rolling it onto your rolling pin and laying it in the pie pan. Press the dough into the pan. Refrigerate pie pan to set the dough.

Apple Pie Filling:
10 apples (Gala); washed, dried, peeled, sliced
Juice of ½ a lemon
1C white sugar
1 tsp cinnamon
optional: ½ tsp vanilla powder
3T cornstarch

Directions:
1. Toss sliced apples, lemon juice, sugar, cinnamon, vanilla together.
2. Add cornstarch. Mix to coat evenly.
3. Pour mixture into pie pan.
4. Carefully roll out the second half of the dough. Place on top of apples and seal edges.
5. Make a few slits in the center of the pie.
6. Egg wash the top of the pie and sprinkle with sugar.
7. Bake at 400F for 40 minutes, then rotate and bake for another 20-25 minutes. Halfway through baking, I place a piece of foil over the top since I didn’t want the tops to get too dark.

2014-07-04 04.33.52 2014-07-04 04.42.57 2014-07-04 21.54.132014-07-04 22.02.26  Paired with leftover homemade vanilla ice cream!

Strawberry Macaron Vanilla Bourbon Ice Cream Sandwich

12 Jun

June 12th, 2014

You can’t tell, but I’m actually really excited for this post. Two delicious things- macarons AND ice cream together! I’ve always wanted to try making these since I’ve seen pictures of the giant macaron ice cream sandwiches from a place called MILK in Los Angeles, CA. I have never visited their shop to try the sandwiches, but I can only imagine it’s nothing but pure heaven. It’s on my list of places to go the next time I’m in L.A.

A few factors finally prompted me to make these ice cream sandwiches. First, I was making some strawberry macarons for a friend who requested them for her daughter’s high school graduation. I had extra shells left, so I set them aside for this project. Second, I really, really wanted to make ice cream since the weather is getting warmer and I wanted to use the copious amounts of Whiskey we have on our shelf. Third, I had this article pinned to my ‘Baking Ideas’ board on Pinterest for some time now and it was always there for inspiration.  And lastly, I was talking to my friend, Yao, and he asked me if I ever made ice cream sandwiches before. Prior to that, I told him I have not but it was the one thing I have on my to-bake list. Our conversation went on about ice cream and I was definitely inspired. A couple of days later, the strawberry macaron vanilla Bourbon ice cream sandwiches were born!

I had the macaron shells already made, so the following day I made the custard for the ice cream. That chilled overnight in the refrigerator and was processed in my ice cream machine the next day. I then let the ice cream set up in the freezer overnight to firm up. Then working quickly, the macarons were sandwiched with the ice cream. It may sound weird, but the combination of strawberry, Bourbon and vanilla together? Trust me, it was a great combination of flavors!

2014-06-08 02.18.552014-06-08 02.26.38Strawberry Macarons
I used the same macaron recipe found here.

I omitted the vanilla powder. When processing the almond flour and powdered sugar, I added about 2 tsp of freeze dried strawberries for a more pungent flavor.

Vanilla Bourbon Ice Cream
1 ½ C heavy cream
1 ½ C milk
⅔ C + ⅛ C sugar
pinch of salt
6 egg yolks
½ tsp vanilla
2 tsp Bourbon

Yield = 1 quart

Directions
1. Heat the cream, milk, sugar and salt. Add the vanilla powder remove from the heat, cover and let steep for about 20 minutes.

2. In a separate bowl, whisk the the yolks.

3. Temper the yolks with some of the heated milk mixture. While you’re slowly adding the milk, use your other hand to whisk the mixture constantly. This prevents the yolks from curdling.

4. Add the yolk-milk mixture back into the pot and heat on medium. Using a spatula, continuously stir and scrape the bottom of the pot.

5. Heat until the mixture thickens and coats the back of a wooden spoon.

6. Strain the mixture into a clean bowl. Place bowl over an ice-bath to stop the cooking.

7. Allow the ice-cream base to cool in the refrigerator overnight.

8. Churn ice cream the next day.

9. Once the ice cream is done, fold in the 2 tsp Bourbon using a spatula.

10. Place ice cream in a clean container. Allow it to firm up in the freezer.

11. Once ice cream is firm enough, sandwich macarons. Work quickly as ice cream will become soft. Sandwiched macarons can be stored in an air-tight container in the freezer. Macaron shells will remain soft and ready to eat.

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Salted Caramel Ice Cream

5 Jun

June 5th, 2012

Recently I’ve been craving ice cream, and fortunately, the Bay Area is surrounded with several popular creameries. I absolutely love the Coffee Cookie Dream at Fentons Creamery in Piedmont; Blue Bottle Vietnamese Coffee at Humphry Slocombe in the Mission in San Francisco; and Bi-Rite Creamery’s salted caramel, also in the Mission. My most recent discovery is  in the Hayes Valley district of San Francisco, where each scoop is made-to-order using a liquid nitrogen machine in just 60 seconds! I have yet to try Mr. and Mrs. Miscellaneous but have heard very good things about it.

My recent trip to Bi-Rite over Memorial Day weekend inspired my at-home creation of salted caramel ice cream. It was also a good excuse to finally put my ice cream maker to use, which was a Christmas gift that my brother gave me a year ago. The ice cream maker is actually an attachment to my Kitchen Aid mixer- something that I didn’t have high hopes for since it isn’t a true ice cream machine. But with a few instructions and a couple of hours later after freezing the bowl, my homemade salted caramel ice cream was a success! And it was truly easier than I thought it would be.

I’m now hooked on making ice cream! It also helps that I recently received the Humphry Slocombe Ice Cream Book, full of great recipes that I am eager to try out.

What are you favorite ice cream flavors and your go-to spot(s)?

Coffee Cookie Dream at Fenton’s

Blue Bottle Vietnamese Coffee at Humphry Slocombe

Salted Caramel and Coffee Toffee at Bi-Rite

Very cool liquid nitrogen ice cream machines at Smitten

Salted Caramel at Smitten

Salted Caramel Recipe:

473g milk

473g heavy cream

8 yolks

200g sugar

Directions:

  1. Prepare an ice bath- fill a bowl with ice and water. Place another clean, dry bowl in the ice bath.
  2. In a saucepan, heat the milk, cream, and half the sugar over high heat. Stir occasionally.
  3. In another bowl, whisk the yolks and other half of the sugar together.
  4. Once the milk and cream mixture comes to a slight simmer, remove from heat and slowly pour half the mixture into the yolks while whisking.
  5. Pour the yolk mixture back to the saucepan and return to medium heat. Stir to prevent scorching at the bottom. Cook for about 2 minutes. The mixture will thicken.
  6. Remove from heat and strain into the clean bowl in the ice bath.
  7. Cool completely. This may take a few hours, or you can cool it overnight in the refrigerator.
  8. Once ready, pour the custard into the ice cream maker and spin.
  9. Swirl in caramel and Fleur de Sel once the ice cream thickens.

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