Tuesday, July 20, 2010

Who loves ice cream and could never get enough of it?!

Me!!

I lurve homemade the best. It’s so creamy and rich and fresh and can’t eat enough of it and…

okay… enough! hehe

Are you ice cream mania?

Check out these wonderful tasty ice cream!

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Chocolate Strawberry Heart-Shaped Ice-Cream Sandwiches

Ingredients:

2 3/4 cups all-purpose flour, plus more for dusting

1/2 cup cocoa powder

2 1/2 teaspoons baking powder

1/4 teaspoon salt

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

1 1/2 teaspoons pure vanilla extract

1 1/2 cups sugar

2 large eggs

1 tablespoon milk

2 to 2 1/2 pints strawberry ice cream, slightly softened

Directions:

In a medium bowl, sift together flour, cocoa powder, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl with a spatula at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.

Preheat the oven to 350 degrees. Roll dough out on a lightly floured surface; use an offset spatula to unstick the dough every few turns of the rolling pin. Roll dough to an 1/8-inch thickness. Cut dough using a variety of heart-shaped cookie cutters from 2 1/2 to 3 inches in diameter, making sure there is a top and bottom cookie for each sandwich. Place hearts on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick holes all over the surface of the cookies. Bake until firm, 12 to 15 minutes. Let cool slightly on baking sheet, then transfer to a wire rack to cool completely.

Using half the cookies, spoon softened strawberry ice cream about 1/2 inch thick on each underside. Place matching cookie on top of ice cream, top-side facing out. Transfer immediately to freezer to harden; repeat with remaining ingredients. Serve directly from the freezer. Sandwiches can be stored in an airtight container in the freezer for 3 to 4 days.

Yield: Makes 24

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Mint-Chocolate Ice Cream Cake

Ingredients:

1 package (16 ounces) Suzy Q's

3 cups mint chocolate chip ice cream, softened

12 cream-filled chocolate sandwich cookies, crushed, divided

2 cups whipped topping

1/2 teaspoon mint extract, optional

Directions:

Line an 8-in. x 4-in. loaf pan with plastic wrap. Place four Suzy Q's in pan, completely covering the bottom. Spread ice cream over Suzy Q's; sprinkle with half of the cookie crumbs. Press remaining Suzy Q's on top. Cover and freeze for at least 3 hours.

Just before serving, remove from the freezer and invert onto a serving plate. Remove pan and plastic wrap. Combine whipped topping and extract if desired; frost top and sides of cake. Sprinkle with remaining cookie crumbs.

Yield: 10 servings.

Nutrition Facts: 1 serving (1 slice) equals 382 calories, 18 g fat (10 g saturated fat), 27 mg cholesterol, 340 mg sodium, 50 g carbohydrate, 1 g fiber, 4 g protein.

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Chocolate Crepe with Banana and Ice Cream

Ingredients:

60g top flour, sifted

20g powder sugar

120g milk

1 egg

10g butter, melted

1 banana or any other fruits, sliced

1 scoop ice cream

Directions:

Whisk all ingredients except banana and ice cream till well mixed.

Oil the frying pan with little butter.

Pour some mixture to the pan and swirl it to cover the whole pan.

Cook for about 1 minute then turn over to cook for another 1/2 minute.

Remove.

Add banana and ice cream.

Serve with or without sauce.

Note:

My crepe is dark brown because I used chocolate milk instead of regular milk.

Make sure you don't put too much mixture otherwise your crepe will be too thick.

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Individual Chocolate Valentino Cake, Homemade Vanilla Ice Cream in a Dark/White Chocolate Cup, w/ Raspberry Coulis

Ingredients:

16 ounces of semisweet chocolate, roughly chopped

½ cup plus 2 tablespoons of unsalted butter

5 large eggs separated

Directions:

Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.

While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.

Separate the egg yolks from the egg whites and put into two medium/large bowls.

Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).

With the same beater beat the egg yolks together.

Add the egg yolks to the cooled chocolate.

Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3. Fold until no white remains without deflating the batter. {link of folding demonstration}

Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C

Bake for 25 minutes until an instant read thermometer reads 140F/60C.

Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.

Cool cake on a rack for 10 minutes then unmold.

Wendy's Ice Cream Recipe

Ingredients:

2 cups of half and half (1 cup of heavy cream and 1 cup of whole, full fat milk)

1 cup heavy cream

2/3 cup sugar

Dash of salt

1 tablespoon of vanilla

Mix all ingredients together (we do this in a plastic pitcher and mix with an emulsifier hand blender-whisking works too).

Refrigerate for 30 minutes or longer

Mix in your ice cream maker as directed.

Making Ice Cream Without a Machine

Prepare your ice cream mixture, then chill it over an ice bath.

Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it.

After forty-five minutes, open the door and check it. As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.

Continue to check the mixture every 30 minutes, stirring vigorously as it's freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer.

But since we're going low-tech here, you can also use just a spatula or a sturdy whisk along with some modest physical effort.

Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to be ready.

Ingredients for Raspberry Coulis:

2  cups fresh or frozen raspberries

About 1/2 cup sugar

About 1 tbsp. lemon juice

Preparation:

In a medium saucepan over medium-high heat, bring raspberries and 1/2 cup sugar to a boil. Reduce heat and simmer, stirring occasionally, until mixture starts to thicken, about 15 minutes.

Press mixture through a fine-mesh strainer, using a spatula to extract as much liquid as possible. Discard seeds and skins. Stir in 1 tbsp. lemon juice. Taste and add more sugar or lemon juice if you like. Serve coulis warm or at room temperature.

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Rocky Road Ice Cream Tart

Ingredients:

1 litre chocolate ice-cream

1 x 250g package plain chocolate biscuits, coarsely broken

125g unsalted butter, melted

250g marshmallows, coarsely chopped

6 Ferrero Rocher®, halved

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Method:

Place the ice-cream in the fridge for 40 minutes to soften.

Meanwhile, place the biscuits in the bowl of a food processor and process until fine crumbs form. You are best to buy plain chocolate biscuits, (for us Aussies we’re talking Arnott’s Choc Ripple), rather than chocolate-coated varieties.

Add the butter and process until well combined. Gently press the biscuit mixture over the base and side of a 3.5cm-deep, 25cm (base measurement) fluted tart tin. Place in the fridge for 30 minutes to chill.

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Once the ice cream is soft and the tart base is chilled, transfer it to a large metal bowl and use a large spoon to fold in the chopped marshmallows.

Arrange the halved Ferrero Rocher® over the base of the tart. Spoon over the ice-cream and marshmallow mixture and then use a spatula to smooth the surface. Cover with plastic wrap and then place in the freezer overnight or until firm.

To serve, slice the tart into generous pieces and serve as desired – with cream, more marshmallows, cocoa powder or even drizzled with the Chocolate Sauce (recipe below).

Chocolate Sauce Ingredients:

200g dark chocolate, broken into pieces

300ml cream

2 tbsp. brown sugar

1 tsp. vanilla extract

To make the chocolate sauce, place chocolate, cream, sugar and vanilla in a small saucepan. Stir over low heat until chocolate melts. Bring to a simmer. Simmer for 8-10 minutes or until it reduces and thickens. Pour into a heatproof jug and set aside. Now drizzle some chocolate sauce!

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Boy, do they look good?!

As soon as I’m done posting…

I’m gonna go and grab a bowl of ice cream, well, not homemade this time.

And I’m going to smother it with chocolate syrup and a little bit of miniature chocolate chips!

Have a superb weekend!

Stay cool, ice cream lovers!

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