Ice Cream Archives - Page 5 of 5

Date Night Hot Chocolate with Chocolate Ice Cream

12|11|2013

Whether you are about to crank up the heaters in the Northern Hemisphere or heading to the beaches (I know I am…our weather is just suited for that at the moment) in the Southern Hemisphere, I’ve got you covered in this post. Of course there are things that are neither bound by season or time and are great in any form. Yes, I am talking about Chocolate and unable to contain my excitement about this interpretation of chocolate, I just dedicated an entire Category to Chocolate recipes in my Recipe Index page.

Hot chocolate needs no introduction. I’ve added chocolate ice cream to it and the hot-cold combination is just so amazing. And to make it special or rather ‘Date Night’ worthy, I have added a splash of Kahlua. You can add any liqueur of your choice…I’m thinking Irish Cream next time!

Honestly, I was never intending to post this because my blog is about recipes that are carefully thought about and researched, experimented, given personal touches whether it is about creating them or styling them. And this one is a no-brainer! But the pleasure you derive out of this simple recipe just overrides everything else. So, whether you are on a romantic date or a busy couple looking for a quick little after dinner treat to share together after the kids have gone to bed, this one is for you. This has become our Friday night ritual..I make the hot chocolate while my husband is ready with two glasses where the Kahlua has been poured and little rounds of ice cream have been scooped out ready to go into the hot chocolate. We then race back to the couch to catch the dripping chocolate as it overflows from the glass. His glass is empty in seconds but I take my time enjoying the whole experience.

Date Night Hot Chocolate with Chocolate Ice Cream
Serves 2

2 cups half and half (1 cup heavy cream and 1 cup milk)
100 g dark chocolate, roughly chopped
2 tbsp Kahlua or any liqueur of your choice
4 scoops of chocolate ice cream
Marshmallows/Chocolate Chips/Cocoa Powder to serve

Pour 1 tbsp Kahlua in two serving glasses and keep aside. Place the half and half and chocolate in a saucepan. Put the saucepan on medium heat and stir till all the chocolate has melted and the mixture is smooth (about 5 minutes).

Pour into the serving glasses. Top with chocolate ice cream. Serve with Chocolate wafers or chocolate chips or a dusting of cocoa powder.

White Chocolate Panna Cotta with Spiced Red Wine Granita

4|10|2013

I couldn’t wait. Four more months! Just couldn’t!

To express my love for you..

Red hearts were never my thing. I’d rather go for wine.

Words fail me. You’ve been amazing so far.
So I got you wine and chocolate!

I read this somewhere ‘Like fine wine, hangovers get better with age’. Oh dear! And I recently turned a year older!

Happy ~~Valentine’s day~~ Weekend my friends! I really do love you:-)

White Chocolate Panna Cotta with Red Wine Granita
Serves 4

White Chocolate Panna Cotta
1 cup milk
1 cup heavy cream
2 tbsp castor sugar
1 tsp vanilla essence
50g white chocolate coarsely chopped
1 tbsp water
2 tsp powdered gelatine

Red Wine Granita (minimally adapted from Gourmet Traveller magazine)
150 ml red wine
150 ml water
1/3 cup castor sugar
1 cinnamon stick
2 star anise

For the White Chocolate Panna Cotta : Place the heavy cream, milk and sugar in a medium saucepan over medium heat until almost boiling. Remove from heat. Add white chocolate and set aside for 1 minute. Stir until chocolate melts and mixture is smooth. Add the vanilla essence.

Place the 1 tbsp water in a small heatproof bowl. Sprinkle with the gelatine. Place the bowl in a small saucepan. Add enough boiling water to the saucepan to come three-quarters of the way up the side of the bowl. Use a fork to whisk the mixture until the gelatine dissolves. Alternately, add the gelatine to the water and set aside for 5 mins for the gelatine to bloom. Heat for 20 seconds in the microwave and stir to make it smooth.Add the gelatine mixture into the white chocolate mixture. Set aside to cool. Once it cools to room temperature, pour into serving glasses and refrigerate for a minimum 4 hours preferably overnight.

For the Red Wine Granita : Combine all the ingredients in a saucepan over medium heat, bring to a gentle simmer. Stir and cook for 3 minutes, remove from heat and cool completely. Strain and discard solids, pour mixture into a 20cm square shallow tray and freeze, scraping with a fork at hourly intervals to form crystals, until frozen (4-6 hours).

Mixed Berry and Cardamom Kulfi (Ice Cream) Popsicle

28|08|2013

Ever since I came back from my trip to India I have been craving more and more Indian food…the spicy curries, the mouth-watering street food and most of all the sweet treats. The part of India where I have lived for the most part of my life is famous for its sweet shops that fill up every nook and corner of the city. The variety is immense and choices unlimited. Perhaps, that is where my fascination for dessert stems from. I hope to try and recreate as many as I can.

To be honest, I have never enjoyed Indian summers as it tends to be humid and sticky and makes you feel tired easily. But there are some delicious ways to beat the heat and that makes up for everything. Kulfi is a frozen dairy dessert, popularly known as an Indian ice cream. It is very simple to make and does not require an ice cream maker. Traditionally Kulfis are flavoured with spices and/or nuts which makes them aromatic and downright delicious. A lot of people make them at home but the best way to enjoy them is from the street vendors who make them look all the more vibrant with different coloured syrups and condiments.

During the trip, I enjoyed the street side Kulfi as much as I could, eating two or three at a time but I don’t think that I’ve had enough of them. I made them the very next day I arrived in Sydney. But with a berry twist (Spring, I embrace you with open arms)! Cardamom powder is an integral part of Indian sweets. If you do not have access to it, you can easily make it at home by cracking the pods open and passing the seeds through a food processor. The skins can be added to tea to get a wonderful flavour and aroma.

I personally loved the pairing. I was careful not to overpower the authentic flavours of the Kulfi by adding too much berries. As soon as you remove the moulds you can smell the cardamom. One bite into the dessert you can taste the raspberries and blueberries along with the smooth, creamy milk. And you will want to go back for it..over and over again!

Mixed Berry and Cardamom Kulfi Ice Cream Popsicle
Makes 8 popsicles

500 ml full fat milk
1/2 cup condensed milk
1 tsp cardamom powder
1 cup mixed berries (strawberries, raspberries, blueberries)
1 tbsp sugar

In a heavy bottomed, shallow pan heat the milk and bring it to a simmer (on medium heat). Stir the milk from time to time to avoid burning. Simmer the milk till it is reduced to half its volume and turns a beige color. Add the condensed milk and simmer for 5 more minutes. Remove from heat and add the cardamom powder. Let the mixture cool to room temperature.
Meanwhile, process the berries and sugar in a food processor till completely pureed. Add the puree to the cooled milk mixture and process to blend together. You can use a stick blender or a food processor. Strain to remove seeds (optional). Pour into popsicle moulds and freeze for at least 4 hours, preferably overnight.

No Churn Raspberry Ice Cream

28|06|2013

Well, I suppose I told you that my Raspberry mania did not end with my raspberry cupcakes. Actually I doubt if it will ever end. Raspberries have taken over my life at the moment. After spending a good amount of time reading up on how to freeze berries, I promised myself I will wait till summer. Passing by the freezer section at the supermarket, I forgot all about my resolve and got a larger pack this time. And thus began the raspberry madness. All over again.

I notice ice cream recipes, frozen yoghurt all over the blogosphere. So I decided to make one too. I love this recipe to bits. The colour just blows me away. What an amazing pink! And the taste.. Honestly the only reason you wouldn’t make this is if didn’t have access to raspberries. Or if eggs (egg white) are an absolute no-no. Once you do…you are addicted for life! Like me:-) The recipe, rather somewhat similar recipe was featured on Masterchef Australia with different set of fruits. I adapted the concept with a bit of variation on the ingredients and proportions to suit myself. And it worked beautifully for me.

Can it get simpler than this? Just 3 ingredients! No ice cream machine! Dairy free too. And so easy to make. Texturally it is like a ice-cream but tastes like a sorbet. The ice cream can be stored for up to a month in your freezer.

No Churn Raspberry Ice Cream

250 g frozen raspberries (if you have fresh raspberries, just put them in the freezer in an airtight container and freeze overnite)
3/4 cup castor sugar
1 egg white

In the bowl of your electric mixer or with your hand mixer whisk all the ingredients together on high-speed, till the mixture doubles in volume (about 5-7 minutes)

Pour the mixture into an ice cream container or any air tight container and freeze for at least 5 hours, preferably overnight. I stored mine in a glass tray and covered tightly with cling film.