Kitchen Corner

November 16, 2010

Ice Cream

If you've read my previous post about waffles, you would probably realized there are few ice cream recipes that I've not introduced to you which was my new discovering in ice cream making last month. So, here are three different ice cream I've made recently.

Chocolate Snickers Ice Cream
(This creamy dark chocolate ice cream, added with chocolate snickers give delicious texture and stay soft even after freezing)

Dulce De Leche Ice Cream
(Unique caramelized milk added with roasted almond is a decadent extravagance)

Cream Cheese Ice Cream
(Creamy and rich of cream cheese flavor is a heaven for cheesecake lovers)

There all turn out very nice for me. I was trying to figure out which one is the best to share with everyone but hardly rate which is the best. As for me, there all had very unique flavor and good taste! Check out the recipes if you like to give it a try. Cheers!

Chocolate Snickers Ice Cream
4 egg yolks
75g caster sugar
1 tsp cornflour
300ml milk
150g dark chocolate
300ml whipping cream
2 Snickers bars

Put the egg yolks, sugar and cornflour in a bowl and whisk until thick and foamy. Pour the milk into a heavy pan, bring just to the boil, then gradually pour the milk into a heavy pan, bring just to the boil, then gradually pour the milk on to the yolk mixture, whisking constantly.

Return the mixture to the pan and cook over a gentle heat, stirring constantly until the custard thickens and is smooth. Pour back into the bowl and stir in the chocolate until melted. Cover the custard closely, leave to cool, then chill for 6 hours or overnight.

Whip the cream until it has thicken, but is still soft enough to fall from a spoon. Fold it into the chilled custard and pour into  an ice cream maker to churn for 20-25 minutes until thick.

Fold in chopped chocolate snickers transfer to a freezer container. Freeze for 5 - 6 hours until firm.

Cream Cheese Ice Cream
175ml milk
120g caster sugar
125g philadelphia cream cheese
half teaspoon pure vanilla extract
1 egg
juice of half a lemon
350ml double cream

Heat the milk in a pan, and while it's getting warm, beat together the sugar, philadelphia, vanilla, and egg in a bowl. Still whisking, pour the bot milk into the cream cheese mixture and pour this back into the cleaned-out pan and make a custard in the regular way.

Pour into a bowl and let it cool, at which time add the lemon juice and then the double cream, lightly whipped.

Cover the custard closely, leave to cool, then chill for 6 hours or overnight.  pour into  an ice cream maker to churn for 20-25 minutes until thick. transfer to a freezer container. Freeze for 5 - 6 hours until firm.

Dulce De Leche Ice Cream
2 1/4 cups whole milk
1 1/4 cups dulce de leche
1/2 cup heavy cream
a splash of vanilla extract
a pinch of salt

In a heavy saucepan, heat the milk and dulce de leche just to a boil, stirring until the duce de leche is dissolved.Remove from the heat and add the heavy cream, vanilla extract, and salt.

Cool completely at room temperature. Store in an airtight container and refrigerate until thoroughly chilled, preferably overnight.

Churn the mixture in a ice cream maker for 20 - 25 minutes until thicken. Store in an airtight freezer container and freeze until harden.

November 1, 2010

Playing with my new toy!

I received a x'mas present from my hubby quite early this year, a Waffle Maker! That's what I've dreamed for some times ago and every time I pass by the Mayer shop, I would stand there looking at it for a few minutes. My hubby always got headache when thinking what to buy for my x'mas present but this year he settled it quite fast haha... We can't wait to try out the waffle maker, so I quickly flipped through a Belgian waffle recipe from 西点学习大百科.  This recipe highlight that original Belgian waffle normally made by yeast instead of baking powder and soda bicarbonate that I found is quite different. Since this is a Belgian waffle maker, I think this recipe would goes well with it.

I like this waffle maker because it had a deep pocket of baking plates which will make the waffle much thicker and crispy too! The result wasn't disappoint me as the waffles had a crispy texture at the outside and remain a fluffy crumbs. As this is my first attempt, I've no experience  on its heating temperature, the color of the waffles is slightly dark, so I think I would turn the heat down to slightly lower next round. I served it with my homemade chocolate snicker ice cream and cream cheese ice cream, brilliant! 

Recipe to make 4 pieces to fit in a Cuisinart Belgium waffle maker:

150g plain flour
3g instant dry yeast
1 tablespoon caster sugar
1/4 teaspoon salt
150ml fresh milk
50g sour cream
1 egg
30g unsalted butter (melted)
1 teaspoon vanilla extract
  1. Mix plain flour, yeast, sugar and salt together. Gradually add in milk, then sour cream, eggs follow by the melted butter and vanilla extract.
  2. Combine the mixture until a smooth batter then cover with cling film. Let the batter proof for 1 hour. 
  3. After an hour, the batter will appear some bubbles on the surface and the batter is almost double up. Use a spatula to mix with a folding method until the bubbles disappear. 
  4. Preheat the waffle maker then  pour in the batter until cook. (I followed the user menu instruction) 
  5. Serve it with honey, maple syrup or ice cream. Enjoy!
PS: The waffles will turn soft once it cool down. Toast it in a preheated 160C oven for 1 or 2 minutes to get back its crispiness. It can be kept in an airtight container  at room temperature for 24 hours or keep in the freezer for 2 weeks according to the recipe. But, fresh one always the best! Cheers!