Kitchen Corner

March 10, 2009

Praline Chocolate Ice Cream

After my first attempt on chocolate tofu mousse recipe, I'm quite curious about tofu desserts recently. This time I'm going to make ice cream which is without cream but tofu, again :P
Well, I've got this recipe through chocolate peanut butter ice cream, I changed the recipe to praline chocolate ice cream.
I've made a cup of praline paste using hazelnut with caramel sugar. I feel that Hazalnut and chocoalte always go very well. You'll hardly get the beany taste from the ice cream as I added vanilla extract and the praline already won over the beany taste.
This ice cream couldn't compare with those Häagen-Dazs ice cream as it didn't contains egg yolks and cream, so it's definately not as rich as Häagen-Dazs. But, it's no different compare to those ice cream box selling in the supermarket with the smooth and creamy texture, and nutty flavour. This is something good for those who afraid of fatness but craving for ice cream.
Recipe for praline paste:
  1. Heat the 150g sugar in a pan (non-stick pan would be good). Make sure the sugar dissolves and the colour is a nice caramel (the praline can taste bitter if it colours too much). Pour the 100g hazelnut (halves) into the caramel and stir quickly.
  2. Pour the mixture onto a non-stick mat or onto a sheet of greaseproof paper on a baking tray to cool. Spread the praline out to a thickness of about 1cm.
  3. When the praline has set, lightly crush with a rolling pin then place into a bag. Using the rolling pin to punch until praline become the size of rock salt.
  4. Place it into a food processor and blend until it become a thick paste.

Recipe for the ice cream:

  1. Blend all these ingredients in a food processor (12oz silken tofu, 1 cup praline paste, 3/4 cup pure maple syrup, 1 cup soy milk, 2 tsp vanilla extract)
  2. Melt 1 cup of dark chocolate in a double boiler. Add the melted chocolate to the tofu mixture (1).
  3. Chill the mixture in the fridge for 2 hours then process in the ice cream machine.
  4. Freeze in the freezer for couple of hour. Enjoy!

9 comments:

Passionate About Baking said...

Hi Grace,
This looks so yummy! Hmm...I realised you didn't really like those too thick ice creams like Haagen Hazs. But this one looks equally good leh. Ah-ha! I see you are using the ice-cream box we bought already! ;) Very well used indeed! Nice praline ice cream, yummy.

Honey Bee Sweets said...

Ai yo, I'm drooling already! Look so good yeah...maybe you can consider opening an ice-cream parlor, will visit your store everyday!

Bits of Life 'n' Taste said...

Hi Grace! I thought of making ice cream too, this could be a good guide for me! haha....

Kitchen Corner said...

Hi Jane,
Oh..I like rich ice cream especially Haagen Hazs and Baskin Robbins. After I knew how to make ice cream, I become afraid to eat them because its really contain lots of cream and egg yolks. I can only have half a scoop if I really want to eat them. I'd probably eat a lot if I don't know how to make ice cream :P Hey, the ice cream box is really well used indeed. Have you started to use them?

Hi Honey Bee Sweets,
Thanks for your compliments. But I'm not qualify to have an ice cream shop :( It's just homemade and something healthier. If you don't mind homemade ice cream, then this one consider ok. Cheers!

Hi Bits of Life 'n' Taste,
I hope you'll like this recipe. It's not as rich as those yummy ice cream but something healthier that you won't feel guilty to have another scoop :P

Selba said...

Hi.. I'm blog hopping in here :)

Oh.. wow!!! This is so yummy!

Ice Cream Maker said...

Nice Recipe. You might find my post useful on how to choose the best ice cream maker.

Serena@TentarNonNuoce said...

hi grace, i'd love to try this, though we're not used to using tofu here (i mean in my family) so i had thought i could use regular milk instead of soy milk, but what about the silken tofu? what can i use instead? maybe philadelphia cheese? i mean, what does have the same consistency of silken tofu?

thank you so much
hope you can give a hand :)

Sere

Kitchen Corner said...

Hi Sere,
I think that's no problem at all using milk for this recipe. You are so smart, philadelphia cream cheese would be fantastic! It would make the ice cream much creamier and lovely taste! I recently had try using cream cheese for making ice cream, the taste is absolutely fantastic! Just like eating very cold cheesecake. But, it's definitely not about healthy stuffs , anyway once a while for having a treat is something nice! You just have to bring the cream cheese to room temperature then beat until smooth and creamier consistency and continue with the making process will do. Enjoy!

Serena@TentarNonNuoce said...

ehi Grace! hi!
how rude of me, i've realized i never thanked you :( sorry :(
have a look at this!!
http://mysaltysweetkitchen.blogspot.com/2011/01/bit-late-but-as-they-say-better-late.html

thanks for both your help and recipe!!
your blog and recipes are amazing!

xoxo

Sere