Showing posts with label ice-cream. Show all posts
Showing posts with label ice-cream. Show all posts
Lewin Terrace takes matcha beyond the mug with [Oh! Matcha Dessert Buffet]
Labels:
buffets,
desserts,
ice-cream,
matcha,
must go,
restaurants,
romantic,
special occasion,
will return
·
Following the highly popular Ichigo Delight Strawberry Buffet, Lewin Terrace introduces another cult favourite dessert choice, Matcha. Going at just $38++ per pax, diners can enjoy unlimited servings of premium matcha desserts that are reimagined into different shapes and forms.
Seorae: Korean Charcoal BBQ with NO chance of 'Smoke gets in your eyes'
Labels:
bingsu,
desserts,
dhoby ghaut,
family friendly,
ice-cream,
korean,
korean bbq,
large groups,
lunch,
plaza singapura,
restaurants,
will return
·
An army of soju bombs lined up in sweet precision. That's enough to convert me into a degenerate drunkard even on a breezy Tuesday afternoon. I kid you not, a trip to Seorae, Plaza Singapura's latest resident Korean BBQ joint will have you battling some alcoholic tendencies as the yakault soju makes repeated anonymous visits to the table (I blame the ninja boyfriend). But drinks aside, food is the real deal here, capturing the true essence of Korean communal dining in a tight space.
Unveiled for the first time in Singapore, the signature galmaegisal (also occupying a significant space on the wall with porky directory) - also known as pork skirt steak is available here. Marinated in a delicious blend of Korean spices and grilled to perfection, the result is something so tantalizing, rich flavored and juicy that it would have you hissing in anticipation as you proceed to pop the piping hot jewel into your mouth. Dip it into braised sweet onions or the accompanying spicy sauces to amp up the flavor.
Little House of Dreams Cafe: Bangin' Sticky Date Pudding
Labels:
affordable,
all day,
brunch,
burgers,
cafe,
cakes,
dempsey,
desserts,
family friendly,
hidden finds,
ice-cream,
pasta,
will return
·
Little House of Dreams Cafe situated in the grassy depths of Dempsey Hill is the newest cafe on the block and the only one to have an unfaltering connection with old-school Ice Cream Parlor, Ben & Jerry's. A part of the Dreams Establishment, which also owns Dreams and Confetti, an online boutique specialising in trendy party supplies, stylish tableware, unique gifts, gourmet sweets and more - basically a one stop shop chock full of party essentials proving to be a haven for those who love to throw a ball of a party. Similarly, Little House of Dreams cafe exudes the same vibes, the display case lit up by cakes in the prettiest shades of pastel are adorned by exotic live blooms and macarons, beckoning out to be pre-ordered as birthday cakes. Fully customised dessert tables are an option here too with the new capabilities of the hot kitchen expanding the potential for savoury selections on the catering menu.
How does the Little House of Dreams fare when it comes to food though? The menu reads well, perhaps a little too humdrum in most instances, but at the very least, the pricing is friendly - featuring pastas, lasagnas, pizzas and homemade burgers being its perennial star; it became quite evident why my food escapades have caught the attention of the PR.
Because, burgers...
[ANYMAP] Lepak @ The Holland Village
Labels:
cafe,
desserts,
holland village,
ice-cream,
mexican,
must go,
will return
·
Holland Village, named in 1907 after Hugh Holland, an architect and an amateur actor who was one of the early residents in the vicinity. Holland Road, also known as hue hng au in Hokkien, translates to "behind the flower garden". The "flower garden" referring to the Botanic Gardens, hence explaining the provenance of its name.
Whether you're looking for sweets filled pinatas, rare magazines or just a cool cafe to chill out with friends whilst simultaneously cooing over adorable latte art, you can be sure that Holland Village's amazing spread of local stores have got you covered.
Density Frozen Custard: All-natural Super-premium Ice-Cream
Labels:
affordable,
cafe,
coffee,
desserts,
dhoby ghaut,
hidden finds,
ice-cream,
little india,
may return
·
Earlier this month, the first ever frozen custard shop was launched in Singapore. Density Frozen Custard, flaunting explicit photos of velvety ice cream tongues and promises of Pumpkin Pie on their instagram feed aroused all curious bones in my body. A trip down to the joint was inevitable.
Okay, so what sets frozen custard apart from the traditional gelato?
Outback Steakhouse: Magic, Madness, Heaven, Sin
Labels:
ala carte,
alfresco,
american,
australian,
banana bread,
beer,
big groups,
buffalo wings,
circle line,
cityhall,
cocktails,
desserts,
family friendly,
ice-cream,
Milennia Walk,
nachos,
restaurants,
ribs,
salad,
steak
·
I can never say no to ribs. And seriously, looking at those peeking honeyed strands of tender meat percolating barbecued goodness, only a saint can resist (or can they?)
Dinner at Outback Steakhouse was an interesting experience since my previous exposure was in Sydney. Uprooting, might I add, since I had the misconception that Outback steakhouse as name stakes was an all Australian joint, NO, in fact, it's an Australian-themed American casual dining restaurant chain based in Tampa, Florida with over 1200 locations in 23 countries now. Pardon me for the large rock I've been hiding under...
So moving on, we started our feast with non other than the quintessential American pub grub classic, Buffalo wings dressed as Kookaburra Wings (half $9.90, full $14.90), chicken joints tossed in a savoury blend of spices and then fanned out around a well of creamy blue cheese dressing. If you appreciate a good chunky blue cheese dressing then this would be one not to miss. A quick dipping with the fresh celery sticks would satiate those with a penchant for sauces.
{Wordless Wednesdays}: Sunday Folks
Labels:
chip bee gardens,
desserts,
gelato,
holland village,
ice-cream,
overrated,
soft serve
·
The word is out. Sunday folks is packing in the queues. So have a whole load of patience and brace yourselves for some pretty mean soft serve gelato.
Roasted Pistachio, Sea salt Gula Melaka, Earl Grey Lavender and Madagascan Vanilla ($6.90 for a basic cone and $10.90 for the waffle, $1.90 for additional trimmings) ... There's something to tickle everyones' fancy. My personal favourite, the Earl Grey Lavender.
Matcha Roll ($6.90) for those itching for a little cake action.
Don't want your soft serve at MacDonald's anymore? You've got Sunday Folks at ten-fold the price; but much prettier of course. Think about it...
Sunday Folks
44 Jalan Merah Saga, #01-52
Chip Bee Gardens
TWD: Chocolate Ganache Ice Cream
Having half the mind to infuse a spoonful of lavender for that whiff of floral scent or perhaps throw in a cinnamon stick together with a few rounds of crushed black peppercorns for a kick of subtle heat in the otherwise indulgent concoction, I gathered my devices and did the required contemplation. In the end, I hailed to the urge to stick to the original. Patronise the simple.
And it was rewarding, in the most lucid manner. One spoonful of this brings back memories of the tubs of wall brand ice cream safely tucked away at the back of the freezer awaiting a rare treat on night where our parents deemed me and my brothers exhibitors of good behavior during the day. We would then proceed to curl up on the leather couch in front of the tele scooping eagerly at the chilled dessert while laughing uproariously at the screened program. This ice cream, as simple as it was, had a feel good factor to it. I smile, sigh and lingered.
Chosen by Katrina of Baking And Boys for this week's TWD. Try this recipe for a sumptuous and neat treat!
Updates: I'm about to enter my first Ramadan in an Islamic State. With so many stringent rules ahead and threats of heavy penalties and jail sentences, I am anxious to the max.
Chocolate Ganache Ice Cream
adapted from Dorie Greenspan
6 ounces bittersweet chocolate, finely chopped
1 ½ cups heavy cream
1 cup whole milk
4 large egg yolks
1/3 cup sugar
- Put the chocolate in a 2-quart liquid measuring cup or a large heatproof bowl. Bring ¾ cup of the cream to a boil. Pour the cream over the chocolate and let it sit a minute, then using a rubber spatula and starting in the center of the mixture, slowly stir the cream into the chocolate in ever-widening concentric circles. When the ganache is smooth, set it aside.
- Bring the milk and the remaining ¾ cup cream to a boil in a medium heavy-bottomed saucepan.
- Meanwhile, in a medium bowl, whisk the yolks and sugar together until well blended and just slightly thickened. Still whisking, drizzle in about one third of the hot liquid—this will temper, or warm, the yolks so they won’t curdle. Whisking all the while, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon; if you run your finger down the bowl of the spoon, the custard should not run into the track. The custard should reach at least 170 degrees F, but no more than 180 degrees F, on an instant-read thermometer. Immediately remove the pan from the heat and slowly and gently stir the custard into the ganache.
- Refrigerate the custard until chilled before churning it into ice cream.
- Scrape the chilled custard into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. Pack the ice cream into the container and freeze it for at least 2 hours, until it is firm enough to scoop. Makes about 1 quart.
TWD: Burnt Sugar Ice Cream
Chewy and yet slightly crisp around the edges, I would expect these to be perfect hiking/picnic/stroll in the park/ television snacking/dessert/ eat in your sleep kind of cookie. And yes... they were.
Called ANZAC biscuits for reasons reinforced with historical roots, (which actually stands for Australian and New Zealand Army Corps); these oatmeal cookies were claimed to be sent by wives to soldiers abroad during WWI to relieve the boredom of their battle rations. Since the ingredients do not spoil easily, these biscuits kept amazingly well during naval transportation. A gift of love from endearing wives to their husbands.
Well, I decided to raise the bar with this one and look what I got! Ice cream sandwiches!!! ANZAC biscuits paired with the loveliest most divine (I kid you not.) burnt sugar ice cream. Almost like caramel ice cream with a bit more spunk. Now, if only I could find a way to send this to my soldier boy...
Thank you Becky of Project Domestication for choosing this recipe.
Burnt Sugar Ice Cream
adapted from Dorie Greenspan
1/2 cup (100g) sugar
2 tablespoon water
2 cups(500ml) whole milk
1 cup (125ml) heavy cream
5 egg yolks
pinch of salt
Stir the sugar and water in a saucepan and cook over medium heat until the sugar dissolves. Increase the heat and cook until it becomes a caramel of deep amber color. Lower the heat and add the milk. It will bubble like mad but continue stirring until the mixture is smooth, remove from the heat. Add the cream and stir until combined.
In a large bowl, whip the egg yolks and salt until pale and thick. Slowly pour the hot milk mixture over it and whisk to temper the yolks. Put the mixture back into the saucepan and cook until it coats the back of a spoon.
Let cool completely and refrigerate until very cold (preferably overnight. Process the ice according your ice cream maker manufacturer's instructions. Freeze for 2 hours or more or until firm to scoop.
Anzac Cookies
adapted from Donna Hay's 'Modern Classics Book 2"
1 cup rolled oats
1 cup plain (all purpose) flour
1/2 cup sugar
3/4 cup dessicated coconut (i omitted this)
2 Tbs. golden syrup (i replaced this with corn syrup)
125g butter
1/2 tsp. bicarb soda
1 Tbs. hot water
Method
1. Preheat the oven to 160 degrees Celsius and line two baking trays with parchment paper.
2. In a large bowl place the oats, flour, sugar and coconut and mix with a wooden spoon to combine the ingredients.
3. Place the butter and golden syrup together in a saucepan over low heat, and let them melt together.
4. In a small bowl stir the hot water and bicarbonate soda together.
5. Pour the water and bicarb soda mixture into the butter mixture.
6. Pour the butter mixture over the dry ingredients.
7. Mix well using a wooden spoon.
8. Using a tablespoon to measure out the amount place 1 Tbs of the mixture in your palms and then roll together into a ball. Place on the baking trays with enough room for expansion (these do flatten out quite a lot).
9. Bake for between 10 minutes until they are golden brown.
10. Allow to cool for 5 min and then remove the biscuits and place on a wire rack to cool down completely.
Just like one dollar indian tea chai tea ice cream
One recent afternoon, with the digits slowly creeping up on the thermostats, the urge to bake came along. And in a quiet suppressive move, I made a decision to make ice cream instead, in a silent admittance to the overwhelming power of the weather. The 10cents chai tea came to mind, my inspiration. When the churning paddle came to a stop, whining a little as though in verification of the richness of its contents, I felt compelled to eat it. With my first spoonful, you could hear guttural noises of approval emanate from deep within. Chai tea Ice Cream, remember the tea.
Just like one dollar Indian tea Chai tea Ice Cream
2 cups milk
1 cup cream
5 egg yolks
2/3 cup sugar
2 black tea bags (Darjeeling, English breakfast, etc...)
1 cinnamon stick
6-8 cardamon pods
4-6 all spice (whole)
4-6 cloves
1 star anise
1/4 piece whole nutmeg
1. Boil the tea bags in the milk and cream in a pot. Remove from heat and put in the spices and allow the mixture to infuse for 20 minutes.
2. Strain the flavored milk and cream mixture and bring it to simmer again.
3. Beat the sugar and egg yolks together until thick and pale yellow.
4. Beat the milk into the eggs and sugar in a slow stream.
5. Pour the mixture back into pan and place over low heat. Stir until the custard thickens slightly (around 70C). Use a thermometer, as at 75C the eggs will scramble!
6. Allow the custard to cool in an ice bath.
7. Freeze using a domestic ice cream machine.
Sweetie of the week: Strawberry Cheesecake Ice Cream
Mention ice cream and how many of you would launch into a nostalgic journey down memory lane? As much as I would like to indulge myself with all of you in these beautiful recollections, I have to politely decline. Only because my life claims a void in this aspect, a general absence of ice cream only explained by my seasonal bouts of asthma.
Gradually with age, my relationship with ice cream took a sharp turn. Like a revelation to my restricted dietary knowledge, it dawned upon me that this smooth icy dessert could be my best friend. And so a love affair ensued... ice cream to appease the angst, ice cream for a scorching hot day, ice cream on a first date. A different flavor to mark a significant event in my life, even those that appear seemingly infinitesimal but were elevated soley by the experience of lifting the dessert to my lips. Beginning with pure curiousity and flourishing into a passionate desire.
Here's an ice cream experiment dedicated to the strawberry cheesecake flavor lovers out there. *wink*. You know who you are.
Strawberry Cheesecake Ice Cream
makes 1 pint
1 cup heavy cream
1 cup milk
1/4 cups sugar
2 egg yolks
1 tsp vanilla extract
1 cup strawberries, cut into small pieces ( a good idea would be to puree this)
2 ounces cream cheese, cut into small cubes
cheesecake crust! (use your own! If not this works out just fine.)
1) Heat the cream, milk and sugar to boil. (approximately 15mins)
2) In a heat-proof bowl, whisk the egg yolks till pale yellow and thick.
3) Pour a little of the heated milk mixture into the egg yolks and whisk them FAST, just to temper the egg yolks. Slowly pour the rest of the hot milk into the egg yolk base, making sure to whisk furiously to avoid getting scrambled eggs!
4) Pour the custard base back into the pot and cook on low heat till the mixture reaches a thick consistency that is sufficient to coat the back of your spoon.
5) Immediately remove the custard from heat at this stage and rest in an ice bathe.
6) Stir in the vanilla extract at this point.
7) Cool custard base overnight before placing in a icecream maker.
8) In the last 5 minutes of the churning, pour in the strawberries, crumbled cheesecake crust bits and cream cheese cubes.
9) Enjoy your Strawberry Cheesecake Ice Cream!
I'm so grateful to you.
I'd have lived my whole life through.
Empty as the sky.
Never knowing why.
Lost forever,
if I never knew you.
Pass me the Bacon( Ice Cream)!
Who am I kidding. You guys probably won't be reading the nonsense I've written after looking at the first shot. Let me add to the awesomeness of the photo...
and if in a restaurant here in Dubai, that's the dish you would go for most indefinitely just because of the sacred words stowed behind the dubious sounding dish. I kid you not, this ice cream is everything in your wildest dreams and abstract fantasies. Let me walk you thru...
First, you take the bacon. Not beef bacon... BACON bacon. I shun the very existance of the former, tossing the option aside in favor of chicken. So back to the dream confection, yes, you take the bacon strips and lay them flat on baking sheet lined with foil. Sprinkle a generous dose of brown sugar over the top and watch it sizzle its way to crispness in the oven.
Lovely...ain't it.
Cook up a magical custard with the richness of brown sugar once again and doused in a magical waterfall of aged whiskey (oh yes, nothing but the best). Wait for it to chill off a little in the fridge before transferring it into an auto-cooling ice cream machine. After the first 10mins of churning, pour in the chopped pieces of bacon crisps and continue churning.
What's left to do? Easy..
watch, lick the spoon (just cause no one is watching) as you are transferring the soft serve into a container for further chilling, wait a little longer for the mixture to stiffen, be impatient, abandon all resolutions and start digging your spoon into the ice cream. Simple!
and just to prove how
Bacon Ice Cream
adapted from David Lebovitz
About ¾ qt (¾l)
For the candied bacon;
5 strips bacon
about 2 tablespoons light brown sugar
For the ice cream custard:
3 tablespoons (45g) salted butter
¾ cup (packed) brown sugar (170g), light or dark (you can use either)
2¾ (675ml) cup half-and-half
5 large egg yolks
2 teaspoons dark rum or whiskey
¼ teaspoon vanilla extract
optional: ¼ teaspoon ground cinnamon
1. To candy the bacon, preheat the oven to 400F (200C).
2. Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny side down.
3. Sprinkle 1½-2 teaspoons of brown sugar evenly over each strip of bacon, depending on length.
4. Bake for 12-16 minutes. Midway during baking, flip the bacon strips over and drag them through the dark, syrupy liquid that's collected on the baking sheet. Continue to bake until as dark as mahogany. Remove from oven and cool the strips on a wire rack.
5. Once crisp and cool, chop into little pieces, about the size of grains of rice.
(Bacon bits can be stored in an airtight container and chilled for a day or so, or stored in the freezer a few weeks ahead.)
6. To make the ice cream custard, melt the butter in a heavy, medium-size saucepan. Stir in the brown sugar and half of the half-and-half. Pour the remaining half-and-half into a bowl set in an ice bath and set a mesh strainer over the top.
7. In a separate bowl, stir together the egg yolks, then gradually add some of the warm brown sugar mixture to them, whisking the yolks constantly as you pour. Pour the mixture back into the saucepan.
8. Cook over low to moderate heat, constantly stirring and scraping the bottom with a heatproof spatula, until the custard thickens enough to coat the spatula.
9. Strain the custard into the half-and-half, stirring over the ice bath, until cool. Add liquor, vanilla and cinnamon, if using.
10. Refrigerate the mixture. Once thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions. Add the bacon bits during the last moment of churning, or stir them in when you remove the ice cream from the machine
fill me up buttercup baby
Why don't you fill me up,
Buttercup Baby
Homemade goodness. Butterscotch ice cream with a shot of scotch whisky on the rocks thrown in and buttered walnuts working its magic.
Butterscotch Walnut Ice Cream
adapted from David Lebovitz 'The Perfect Scoop'
5 tablespoons butter
3/4 cup packed dark brown sugar
1/2 tsp coarse salt
2 cups heavy cream
3/4 cup whole milk
6 large egg yolks
1/2 tsp vanilla extract1 tbsp Scotch whiskey
- Melt butter in medium saucepan, then stir in the brown sugar and salt.
- Whisk in 1 cup of the cream and milk.
- Warm this mixture on the stove but do not allow it to get too hot.
- Meanwhile, pour the remaining 1 cup cream in a separate bowl and set a mesh strainer on top.
- In a separate bowl, whisk egg yolks until combined. Slowly pour warm brown sugar mixture into egg yolks, whisking constantly (careful not to scramble them). Scrape warmed yolk back into saucepan.
- Stir constantly over medium heat until mixture coats the back of a spoon (about 160-175F).
- Pour mixture through strainer into reserved cream and stir to combine. Add vanilla and scotch , then stir over ice bath to stop cooking.
- Cover the custard with plastic wrap to prevent a 'skin' from forming on the top. Cool mixture thoroughly in fridge, then freeze in your ice cream machine according to the instructions. Add pecans in the last minute of churning.
Buttered Pecans
1 1/2 tbsp. butter
1 1/2 cups pecan halves
1/4 tsp coarse salt
Preheat over to 350F(175C). Melt butter in skillet. Toss pecans until well coated, then sprinkle with salt. Spread evenly on baking sheet and toast in oven for about 10 minutes, stirring once during baking.
so there's that little something for those craving sweet treats tonight! Try it and I'm sure you'll like it too!
would you be coming back for another latte soon sir?
TWD: Cinnamon Honey Icecream
TWD: Cinnamon Honey Icecream
Meddling with recipes can be a precarious especially when its based one, sooo good such as Dorie Greenspan's recipe for Vanilla Icecream. Thank goodness, the story has a fairytale ending with my rendition of Cinnamon Honey icecream sweeping me off my feet on a handsome white horse. Served on the hot chocolate fondant cake (recipe from Global Baker by Dean Brettschneider) and a crisp honey florentine to match the sticky theme, this made for the perfect after dinner indulgence. With icecream that delicious, I'm seriously contemplating the purchase of a cuisinart icecream maker with inbuilt refrigeration in order to speed up the process till I get my salt-licked tongue on a spoonful of glorious cold and creamy cloud of fantasy. Should I?
Now then, why honey and cinnamon you may ask? Whilst turning the cabinets topsy turvey looking for a container sturdy enough to withstand the torrential blows of the beaters as I manually churned my icecream slush periodically out of the freezer. ah.. darn the sweet efforts in producing this heavenly pint of icecream I fished out a jar of cinnamon infused honey that I had purchased from the honey farm in Tasmania during my recent trip. Sited in the rural outskirts of Tasmania in small town Chudleigh, one would definitely not think of the farm as a tourist destination but in actual fact, the boyfriend and I made a special trip there after a restful night's sleep at Mole Creek.
With a guarantee that you'll find 'all things honey'; I was bewildered by the immense variety of honey the farm retail shop had the offer. From the health beneficial manuka honey to the more upscale bee pollen and royal jelly to the less conventional and peculiar spread of spice and fruit infused honey such as strawberry honey and pistachio honey. Honestly, the range was the cause of my dropped jaw and popped eyes most of the time during my stay. With puckered lips, I dipped, sampled, swooned; jar after jar after jar. Till I started to develop a minor
After working my way thru the interactive beehive and static displays in the in-house museum; Did you know that queen bees mate in the air? oops... that was unneccessary huh? I finally settled on the blue gum, hazelnut honey, vanilla infused honey and cinnamon infused honey which I proudly feature in my rendition of this week's TWD! With gentle hints of cinammon throughout the woody slush of a honey jar, I was sure it would be a perfect addition to the custard mixture, alongside a stick of cinnamon thrown in for goodluck and a dash of vanilla extract; it churned out to be almost perfect. So on a side note to all travelling to Tasmania, do make a stop over at the honey farm, definitely an entertaining and SWEET spot for everyone in the family! Did i mention that the homemade honey icecream there is gorgeous as well?
Thanks Lynne of Cafe LynnyLu for picking out the recipe. I'll be making many batches of this in the future for certain. Visit Tuesdays with Dorie to check out other renditions of this week's challenge!
Bittersweet Symphony
Bittersweet Symphony: Nibby Ice Cream
I didn't grow up covered in chocolate though I have indulged in wishful thinking that I had once worked in a truffle production line as a child. Rolling truffles with my bare cool hands in the midst of winter. Clouds of cocoa powder like mist hanging in mid-air.
*poof*
All but a dream of course. But what's wrong with a little day-dreaming now and then?
I did, however had many close encounters with my now 'archilles heel' as a kid. Like the time I was caught in my crib in a brave attempt to wrestle a square of cadbury chocolate down my tiny throat; only to turn a shade of stunning blue. Greed.. it does all kinds of things to you.Thank goodness for some quick action hailing from my domestic helper, I was saved from some premature death.
Nowadays, with chocolate appearing in more varied and sophisticated forms, my tastes headed westwards... all the way to the heart of France. Still, my choice for superior chocolate remains suprisingly simple. Both nose and a full lingering finish.
And that's when I stumbled upon cocoa nibs - pure chocolate goodness in it's rawest form.
Only up to these days have cocoa nibs attained a 'cult' status. This cult includes Michael Recchiuti, San Francisco chocolatier folding caramelized nibs into white chocolate bark; Elizabeth Falkner of Citizen Cake, sprinkling them over salads and adding them to streusel; Farallon pastry chef Emily Luchetti, stirring them into chocolate chip dough and scattering them on top of brownie batter; and of course, Medrich herself, who adds them to pecan butter cookies and steeps them in cream before whipping it. (don't you get the shudders from imaging all of those already?!)
Nibs are perfect for the role of juxtaposition of bitter and sweet. Adding an almost raw, pure flavor of chocolate instantly without the distraction of sugar. At words of raw chocolate goodness, I surrendered.
***
Nibby Ice Cream
Serves 6
Nibby Ice Cream
Serves 6
The nibs are steeped in the cream and milk base, then strained out before the mixture is churned, imparting a subtle flavor that's closer to malted milk than to chocolate. Adapted from "Pure Dessert" by Alice Medrich (Artisan, 2007).
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/3 cup cocoa nibs
1/2 cup sugar
1/8 teaspoon salt
Instructions: Bring the cream, milk, nibs, sugar and salt to a simmer in a medium saucepan over moderate heat. Remove from the heat, cover and let steep for 20 minutes. Strain through a fine sieve, pressing on the nibs to extract all the liquid; discard the nibs.
Refrigerate the cream mixture until thoroughly chilled. Freeze in an ice cream machine according to the manufacturer's directions.
Serve soft or transfer to an airtight container and freeze until the ice cream is hard enough to scoop.
***
Here, a lesser writer would surrender to cheap hyperbole, and say something like, "Chocolate changed the very course of my enstrangled life."
Chocolate changed the very course of my enstrangled life.
Roasted Bananas!
When life gives you bananas...
you roast them and throw them into ice cream!!!
well that's exactly what i did here..
recipe taken from David Lebovitz 'The Perfect Scoop'
Roasted Banana Ice Cream
makes about 1 Liter
3 medium-sized bananas, peeled
1/3 cup (70g) packed light brown sugar
1 tblspoon butter, salted or unsalted, cut into small pieces
1 1/2 cups whole milk
2 tblspoon granulated sugar
1/2 tsp vanilla extract
1 1/2 tsp freshly squeezed lemon juice
1/4 tsp coarse salt
- Preheat oven to 200 degrees celcius
- Slice bananas into 1/2 inch thick slickes and toss them with brown sugar and butter in 2 liter baking dish. Bake for 40mins. Stirring just once during the process, until bananas are browned and cooked through.
- Scrape bananas and the thick syrup into a blender and add milk, granulated sugar, vanilla, lemon juice and salt and puree till smooth.
- Chill mixture thoroughly in the fridge then freeze in the icecream maker according to manufacturer's instructions.
the malt ice cream recipe looks pretty tempting.. hehe.
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