Coffee Ice Cream

 

I have made this velvety whipped ice cream many times... double chocolate peanut butter, strawberry, rum raisin, mixed berry and chocolate chip were some of the flavours I made before. This coffee ice cream in all its adulating and urbanity is simply scrumptious even for the light coffee connoisseur. I added bits of chocolate cake, as surprisingly I had a slice... or two to spare, you don't have to though, it just heightens and gourmets its luscious texture and robust taste.  

Coffee Ice Cream

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1 pint (473ml) whipping cream or heavy cream

1 can (14oz) Sweetened Condensed Milk

1 teaspoon vanilla extract

2 tablespoon instant coffee crystals

 

chocolate cake chunks, optional  

Using a mortar and pestle, place the instant coffee crystals in the mortar and using the pestle grind the coffee crystals to a fine powder. Set aside. 

Cut chocolate cake slices into bite sized pieces, if using, set aside.  

Place the whipping cream into a large mixing bowl. Using a handheld mixer whip the whipping cream until soft peaks form. Add the condensed milk, vanilla extract and ground coffee crystals. Blend until thick.   

Using a spatula fold in the chocolate cake pieces if using, until blended.

Then pour the ice cream mixture into a clean freezer proof plastic container, I didn't have one quite large enough so I ended up pouring it into two containers. Lightly sprinkle with graham cracker crumbs and extra crushed coffee crystals, if you wish.

Cover and freeze for at least 6 hours or overnight. 

Notes: I use a large metal mixing bowl that I place in the freezer with the beaters, for an hour or two before wanting to make the ice cream, to help speed the whipping process along and keep things chilled.  

   

Made by Marcus Ice Cream

The past couple of days have been hot and muggy in E-town so we decided to cool down with some unique gourmet craft ice cream... Made by Marcus. Although there are many  scrumptious flavours to choose from and the long line made it easier to ponder and make a decision; I finally settled on a scoop of Lemon Curd and Blueberries with a scoop of Duchess Earl Grey and Raspberry Financier on top, picture above. It was absolutely divine! My daughter did try the vegan Chocolate Fudge Brownie, which she said was very good! My son tried the Moonshine Brown Butter Pecan and the Whiskey Walnut Praline, my husband also tried the Moonshine Brown Butter Pecan, great minds think a like, which they both said was also very good. I did not get a chance to take a photo of their ice cream as they were well into devouring it and rightfully so.    

To find out more about Made by Marcus click *here* 

Hope everyone is staying cool and enjoying the summer. - JD

Bake & Bubblewrap

One of my favourite places in London is China Town. Prior to our visit I read up about Bake Pan-Asian Bakery, located at 9 Wardour St. Their bestseller is the Char Siu Bao, a fluffy cloud-like barbeque pork stuffed steam bun. Which is what we tried... twice! They were that good. There are many sweet and savoury treats and their ultimate snack is their take on a Japanese Taiyaki - a fish shaped cake. However their Taiyaki is a fish shaped waffle cone filled with soft matcha tea ice cream.

To find out more about Bake Pan-Asian Bakery click *here* and search under find a place or use the search button (located in the upper left hand corner next to the letters EN) 

Bubblewrap...

These decadent desserts are also located along Wardour St. Bubblewrap has brought one of Hong Kong's most popular street snacks, the egg-shaped waffle, to London. Customers may choose a plain, chocolate or matcha base and then select from a variety of fillings and toppings to create the ultimate wrapped up waffle cone a.k.a the bubble waffle or bubblewrap. My kids were is awe of their selection; one a peanut butter delight and the other an Oreo chocolate delight. I was able to try a spoonful of each and they were absolute amazing and moreish.        

To find out more about Bubblewrap's award winning treats click *here*  and search under find a place or use the search button (located in the upper left hand corner next to the letters EN)  

Hope everyone is having a good week. - JD 

Coconut Lime Pistachio Gelato

This straightforward no-churn recipe is a breeze to make and within 24 hours or less you have a delightful tangy treat. 


Coconut Lime Pistachio Gelato

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1 can of coconut milk

1/4 cup coconut oil, melted
the zest of 2 to 3 limes

1/4 cup lime juice (approximately 3 limes) 

1 cup caster sugar

1/4 teaspoon salt

1/4 cup of roughly crushed pistachios, shelled

edible rose petals, to sprinkle on top  

In a large bowl, whisk all the ingredients together, except the pistachios, until completely smooth. Once all ingredients are nicely incorporated add the pistachios; stirring with the whisk to distribute evenly. Pour into a dish or a plastic container; sprinkle with the rose petals and cover with the lid or plastic wrap. Freeze for 8 hours or overnight or until the gelato is set. To ease serving, allow to soften slightly on the counter for about 10 minutes.

Notes: I let the gelato set overnight. Also you do not have to add the pistachios to the gelato you may just sprinkle them on top with the rose petals for a more decorative feel.  

Hope everyone is having a good week so far. - JD 

Food Photo of the Day ~ Pumpkin Waffle with Chocolate Peanut Butter Ice Cream

Occasionally I have dessert however this was not one of those times. This was my son's dessert idea. The kidlets like when there is an overabundance of breakfast waffles for this and other various reasons. A quick breakfast on a school morning and or a quick dessert in the evening. According to my son nothing beats leftover pumpkin waffles with a scoop of chocolate peanut butter ice cream... except with a drizzle of caramel. Unfortunately, to his culinary desires and my sugar overload relief, we were out. Regardless, he was in heaven and so was my daughter. 

We have been enjoying the lovely Fall weather this week. Have a good weekend everyone! - JD 

Food Photo of the Day ~ Caramel Almond Ice Cream

We are sweltering in the heat today therefore we are enjoying the homemade ice cream that my son helped me make. He placed caramel sauce between layers of ice cream that had thin slices of almonds and almond flavouring before it went in the freezer to set. Very delicious and very refreshing on such a hot day.

Have a good weekend everyone and stay cool! - JD

Double Chocolate Peanut Butter and Strawberry Ice Cream

We were busy over the weekend making ice cream. My son made chocolate with peanut butter and mini dark chocolate chips and my daughter kept it simple by making strawberry. Both flavours tasted great however both feel that the ice cream my son made was the more flavourful of the two. As my daughter says "his ice cream is so yummy!" Homemade strawberry ice cream taste quite different than strawberry ice cream one is used to purchasing. Just pure mashed up fresh strawberries. We did add a tiny drop or two of red food colouring to make the ice cream a pale pink colour just to enhance the strawberry experience.    

Although I am a fan of fruit ice creams, the double chocolate peanut butter tasted amazing and is the most sought out flavour at dessert time. My son wants to make peanut butter bacon ice cream next and as for my daughter she would like to make peanut butter and jam ice cream. I would like to make rum raisin for my husband. 

The first batch of ice I made, vanilla chocolate chip, was semi soft whereas these two were a bit more firm. Which really isn't a huge problem. I just had to take the ice cream out of the freezer a few minutes before serving.     

Rather than fuss with melted chocolate or use chocolate syrup I found chocolate sweetened condensed milk which made things simpler. We used all natural salt free peanut butter  and of coarse mini dark chocolate chips.

Double Chocolate Peanut Butter Ice Cream

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1 pint of whipping cream or heavy cream

1 can (14 oz) of Chocolate Sweetened Condensed Milk

3 to 4 tablespoons all natural salt free peanut butter

1/4 cup of mini  dark chocolate chips

Place the whipping cream into a large mixing bowl. Using a hand held mixer whip the whipping cream until soft peaks form.

Then add the whole can of flavoured, in this case chocolate, sweetened condensed milk and peanut butter. Blend until thick.

Using a spatula gently fold in the chocolate chips until incorporated.

Then transfer to a clean freezer friendly plastic container. Cover and freeze for 6 hours.

Super Easy Ice Cream

Basically this ice cream has 2 ingredients and I just happened to have those 2 ingredients. This recipe is super easy, hence the name, and is great for kids to make too. Plus, it gives anyone a chance to be creative in developing an ice cream flavour. Because it was my first time making ice cream this way, I do have a very good quality ice cream maker, I kept the flavour basic. However we did have fun at the dinner table discussing which flavours we want to create. I would say the texture is a semi soft creamy ice cream. Which melts in your mouth beautifully. 

To make this super easy ice cream you will need the following ingredients:

1 pint (473ml) whipping cream/heavy cream

1 can (14 oz) of sweetened condensed milk

1 teaspoon ground vanilla bean - optional

1/2 cup mini chocolate chips - optional

First, pour the whipping cream into a large bowl and using a hand held mixer blend until soft peaks form.

Once the soft peaks have been established add the condensed milk. Mix until thick and well combined.  

The ice cream mixture should look like this. Nice, thick, and creamy. 

Now it is time for the fun bit... creating an ice cream flavour. I added ground vanilla bean and mini chocolate chips. However the possibilities are endless so be creative and fun. Using a spatula stir until the ice cream mixture and flavours are combined. 

Pour the flavoured ice cream mixture into a freezer safe container cover with cling film and place the lid on. Freeze for about 6 hours.  

After 6 hours the ice cream should look like this. Solid and firm... and ready to eat. 

A perfectly delicious scoop every time! 

Hot Summer Nights

The temperature was on the rise yesterday and what better way to cool down then with a delectable gourmet ice cream. Keilan's Creamery soothed the evening with a wide variety of flavours and Jazz music. I really wanted to try a scoop of Saffron and Rosewater unfortunately they were sold out. Perhaps another time for me. The kidlets picked their fun flavours, pictured here is my daughter with her waffle cone filled with Birthday Cake ice cream. Keilan's Creamery are apart of E-town's street food initiative and do have a Facebook page so check them out! 

The band played on as everyone enjoyed their ice cream. Street food never tasted and sounded so good. What a great evening!  

Have a good weekend everyone! - JW 

The Ice Cream Book

I have an ice cream maker and as much as I do appreciate having ice cream at the turn of a dial, I do have this feeling of incompleteness. I suppose I feel one can truly live in the kitchen when they experience making ice cream by hand. The thought of whipping ice cream by hand is intriguing and intimidating. A full effort met with many rewards.  

Many cookbooks I have will have a recipe or two on making ice cream however I believe this is the only cookbook I have that is completely dedicated to ice cream. Even though this book was written in 1980 still the basics in ice cream making haven't changed. Recipes range from simple vanilla to the extravagant pistachio kulfi. There are 8 chapters dedicated to everyone's palette and preference for ice cream. One chapter I really enjoy is the Sauces and Wafers. Those are nice little touches that add to the experience. The photos in the book are "staged" full page colour, certainly a reflection of that period. Black and white illustrations appear here and there throughout the chapters. Making it's 92 pages a fun one. 

Summer is just about on it's way and on that note I will share the Lemon Ice Cream recipe, from the book, with you. Enjoy! - JW 

Lemon Ice Cream

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3 lemons

3/4 cup (175g or 6 oz) superfine sugar

2 cups (450ml or 3/4 pint double cream) heavy cream

3 tablespoons iced water

Finely grate the rind from 2 of the lemons and reserve it. Squeeze the juice from the fruit and combine it with the sugar. Stir from time to time until the sugar has dissolved completely.

Whip the cream with the iced water until it forms soft peaks. Beat in the sweetened lemon juice and rind. Pour into freezer trays or a container and still-freeze, whisking the mixture once during freezing, if necessary.

Variations: Substitute limes for lemons. 

*Note: "Ripening times vary from ten minutes to over an hour depending on the quantity, the shape of the container, the temperature of the freezer it has been stored in, and the ingredients in the ice. An average time is 30 to 40 minutes for a plastic container holding 1 litre/1 and 3/4 pints/4 and 1/2 cups, and 10 to 15 minutes for ices frozen in individual servings. Unless otherwise stated, all recipes in the book make approximately 1 litre/1 and 3/4 pints/4 and 1/2 cups." - The Ice Cream Book

* Helpful Hint: "The best time to beat most ices is when the mixture at all sides and bottom of the container is quite firm and the centre is still very soft. The important thing is to beat the ice cream very thoroughly." - The Ice Cream Book