ice cream Archives - Sugar et al

Loaded Ice Creams with Bulla Family Dairy

24|02|2018

Disclaimer : This post is brought to you by Bulla Family Dairy. All opinions expressed in the post are entirely my own.

A few days ago I hosted an Ice Cream Party at home. It was one of those really hot summer weeks and I wanted to have fun indoors but not with the usual backyard barbecue. It was a spur of the moment idea but something that didn’t need much effort or time. I invited a few friends over, brainstormed some fun toppings, ran to the grocery store and before I knew it, everything was ready to go. Naturally I wanted the best quality ice cream that I knew my guests would love, so I decided to try Bulla’s latest frozen range. To say that it was a fun party, would be an understatement. Everyone said that they felt like kids again.

We had a few pre-decided themes like the His n Her loaded ice creams (inspired by Valentine’s day) and Beach Inspired Loaded Ice Creams and the rest was DIY. So basically, the guests got to load their own ice cream cones, sundaes or frozen sticks with their choice of toppings. All I can say is that the only thing better than ice cream is loaded ice cream. If you can have loaded fries, why not loaded ice cream?

If you’re in Australia, you may already be familiar with Bulla Family Dairy. Bulla Family Dairy is one of Australia’s oldest family owned dairy companies. Owned by the same founding families since 1910, Bulla has been making quality dairy products in Australia for six generations using locally sourced fresh milk and cream. Recently, Bulla launched several innovative and super delicious products like the Bulla Creamy Classics Cheesecake Flavoured Ice Cream, Bulla Frozen Custard Sticks and Bulla Apple Crumble Sticks (these are my absolute favourite).

If you haven’t hosted an Ice Cream Party before, you should definitely give it a try. A few good quality ice cream flavours like Bulla, some dessert sauces and a few creative toppings, is all you need to make the most of the leftover summer days. Not that these ice creams need topping because to be honest, they are absolutely delightful on their own. This is all in context of having fun and getting everyone involved.

Here are some ideas for your next Ice Cream Party

Mocha Truffles (for the coffee lovers) : Heat ¼ cup Bulla Pure Cream with 100 g dark chocolate in a microwave safe cup or bowl until it is just about to boil. Remove from heat and add a tsp of instant coffee. Stir and refrigerate until set. Once set, roll little balls between your palms, then roll them over cocoa nibs or powdered cocoa.

Cookies Doughnuts: Dip Rice Cookies in melted dark or white chocolate, then dip in a plate of edible rose petals or sprinkles. Leave aside to set.

Sea shell chocolates: These are perfect for a beach theme

Candied oranges/Spices: They add a bit of punch to the ice cream

Edible/dried flowers: These are available online as well as in specialty stores

Cookies/Macarons: You can get your choice of flavours from your local supermarkets or cafes

Sprinkles: Have fun with them in many different colours and shapes

Coffee Beans and Cocoa Nibs: These have a strong bitter flavour so great for people who don’t have a big sweet tooth

Shredded coconut/Toasted Coconut Chips: These give a nice little crunch to your ice cream whilst adding a bit of coconut flavour to it

Seasonal berries and fresh Fruits: These are always a good idea because they add a pop of colour and also complement the sweetness of the ice cream.

The possibilities are endless and you can really add anything you like as these ice cream flavours are quite versatile. So tell me dear reader, what are you favourite toppings on ice cream?

Churro Bowls with Baileys Ice Cream

19|07|2017

Delicious scoops of Baileys Original Ice Cream served on warm Churro Bowls that have been dusted with Cinnamon sugar and topped with warm chocolate fudge sauce. Ice Cream Sundae has a new definition!

Winter is the perfect time to indulge in comfort food. Food that makes you warm and fuzzy from within and winter a little more bearable. Food that gives you reason to stay indoors, snuggle up near the fireplace or a heater and satisfy those innermost cravings. Food that is a sensational mix of hot and cold, sweet and spicy, crunchy and melt-in-your mouth. Get ready to be blown away people! Ice cream Sundae has a new definition. This is Baileys Original Ice Cream Sundae that is a luxurious blend of Baileys flavoured swirls on velvety smooth Baileys liqueur infused Ice Cream served on warm, bowls of Churros dusted generously with cinnamon sugar.

If you love Churros, you can imagine how incredible this dessert would taste. I am one of those people who believe that Ice cream is not restricted to a season or reason to enjoy. Paired with this Spanish classic, this is a dessert you will remember forever.

The bowls are not difficult to make as long as you follow the measurements correctly. In the end, we are looking for a dough that is stretchy enough to pipe. If you haven’t used a piping bag before, do not worry. They are quite forgiving and in the end it’s all about the taste. All you need to ensure is that there are no gaps in between the swirls. So if you have a few, just mend them with wet fingers pushing the dough to fill in the gaps.

Once piped, they would need to be in the freezer for a few hours. The great thing about this is that you can actually make a large batch and store in the freezer for up to a week. Each time a craving strikes, fry them and fill them up with Baileys Ice Cream. If you want to make a big Sundae use regular muffin pans so they will have room for at least two large scoops of ice cream. If you want a smaller treat, go for a mini muffin pan that would yield smaller Churro bowls (the one pictured above are the mini ones).

If you have leftover dough, or perhaps feeling lazy to take out your piping bags or just love it the traditional way, we’ve got you covered (just fry them straight away like regular Churros). It’s Baileys Ice Cream! Dip, drizzle, lick, eat or drink, IT IS INCREDIBLE!

Disclaimer : This post is brought to you by Baileys. As always all opinions expressed in this post are entirely mine!

Baileys Churro Bowls Ice Cream Sundae
Makes 4 large Churro bowls or 8 small bowls

1 cup (250 ml) water
100 g unsalted butter
1 cup (150 g) plain flour
¼ tsp salt
3 eggs, lightly whisked
Vegetable Oil to deep fry
2 tbsp castor sugar
1 tsp powdered cinnamon
Baileys Original Ice Cream, to serve
Chocolate Fudge Sauce (recipe below), to serve

Chocolate Fudge Sauce
75 g dark chocolate, roughly chopped
¼ cup single cream
1 tbsp brown sugar

Combine water and butter in a medium saucepan over medium heat and bring to a boil. Cook until butter melts. Remove from heat, add the flour and salt. Stir with a wooden spoon until flour is incorporated into a dough that comes away from the sides of the saucepan.

Leave dough aside for 10 minutes to cool slightly, then add the whisked eggs little at a time whilst beating the dough with a hand mixer (or an electric mixer). Beat until dough is smooth and glossy.

Scoop into a piping bag fitted with a fluted nozzle (a round nozzle will work as well). Using the back of a muffin pan (or a mini muffin pan) that has been greased well, pipe in circles around the elevations/moulds. Make sure you space them apart so they don’t stick to each other. It is best to pipe around alternate muffin moulds. Place the muffin pan in the freezer for 4-5 hours.

When ready to serve, remove the pan from the freezer. Gently release the piped dough from each mould. This should come away easily. In a shallow plate mix the castor sugar and powdered cinnamon to make cinnamon sugar. Deep fry the churro bowls till crisp and golden brown. Using a slotted spoon transfer the churro bowls on to a plate lined with a paper towel. Dust them with cinnamon sugar. Cool for 10 minutes. Top with Baileys Original Ice Cream. Serve with chocolate fudge sauce, crushed honeycomb and cherries (or seasonal fruit).

To make the Chocolate Fudge Sauce, combine all the ingredients in a microwaveable mug and microwave in short bursts of 10 seconds, then stir to blend until mixture is smooth.

Baileys Ice Cream Tart

11|02|2017

The ultimate romantic Ice Cream treat with a crunchy cookie crust, creamy and decadent Baileys Original Ice Cream filling topped with fresh, juicy strawberries and candied rose petals.

It is that season again when we are trying to find exciting new ways of spoiling our loved ones. I know there are mixed reactions when it comes to Valentine’s Day but I am a sucker for all and any reason to eat great food and shower extra kisses on my family. You’ve heard it before. The way to the heart is through the stomach. So food takes centre stage for me when it comes to impressing someone. In the last few years my food philosophy has been to keep it simple and sweet. Instead of dining out, I prefer an intimate dinner with my husband at home followed by an indulgent, cheeky dessert. We set the table together, light a few scented candles, open up a bottle of wine and chat over dinner which is mostly ordered in. Dessert is ready, waiting in the fridge or freezer because I always settle in for something easy and make ahead. This year I’ve got the ultimate decadence of a recipe for you. A Baileys Ice Cream Tart that is not only simple to make but come on, it’s Baileys. It WILL blow your senses away.

Baileys Original Irish Cream needs no introduction. If you haven’t already tasted the Baileys Original Ice cream, it is a luxurious blend of Baileys flavoured swirls and velvety smooth Baileys liquor infused ice cream. So imagine, when you create a dessert with this Ice Cream as your filling, you are setting yourself (and your partner) up for one of the greatest sensual pleasures life can offer. If you are not the one for romance and mush and would rather spend the evening with your girlfriends, double up on the tart because trust me, there won’t be enough.

I used a simple no-bake cookie crust to hold the ice cream. The Ice Cream does all the work for you so I’ve chosen some fresh strawberries to serve it with along with a few candied rose petals. It’s Valentine’s Day so it doesn’t hurt to dress things up a bit. You could personalise it with your own choice of fruits and chocolate garnishes or just eat it as is. Either ways, it is amazing!

Disclaimer :This post is brought to you by Baileys. All opinions, thoughts and ideas are entirely my own.

Baileys Ice Cream Tart
Makes an 8 inch round tart.

2 X 137 g packs Oreo Cookies (or any other chocolate cookie)
100 g unsalted butter, melted
1 Tub Baileys Original Ice Cream (left at room temperature for 15-20 minutes)
Fresh fruits, chocolates, to serve
Candied Rose Petals (optional)(Recipe below)

Method

Process cookies in a food processor until fine crumbs form. Add the melted butter and mix till well blended.

Press the cookie mixture into the bottom and edges of a fluted tart pan with a removable base. Use the back of a spoon (and your fingers where necessary) to evenly spread out into a neat tart crust. Place the tart pan onto a plate (this makes it easier to move the tart in and out of the freezer). Freeze for 15 minutes.

Remove tart pan from freezer and gently pour the melted Baileys Ice Cream on to the crust. Return to the freezer and let the tart chill till set (about 7-8 hours, preferably overnight).

Top with fruits, chocolates or candied rose petals. When ready to serve, leave the tart outside for 10 minutes before slicing.

Candied Rose Petals

Petals from a rose that is unsprayed (without pesticides etc)
1 egg white, lightly whisked with a fork
½ cup Castor sugar (granulated sugar)

Gently wash the rose petals and dry them on paper towels until completely dry. Line a baking tray with baking paper. Place the sugar on a shallow plate.
Using a paintbrush, lightly brush the petals with egg white, taking care not to put in excess. Alternatively you could dip the petals in the egg white, turn around to coat uniformly and let the excess drop off.

Dip the petals in the plate of sugar making sure they are coated all around. Place the petals on the prepared baking tray. Allow to dry and harden before use (approx. 5-6 hours)

No Churn Ferrero Rocher and Raspberry Ice Cream

19|02|2016

Ferrero Rocher Ice cream that is made without an ice cream machine (no churn) with chopped ferrero rocher chocolatess and a raspberry swirl to make an easy, simple frozen treat.

No churn ice creams have been all over the Internet in recent times. While they yield mostly similar results which is a delightful sweet frozen treat, the process used and ingredients vary from one another. There is the hugely popular frozen fruit and sugar instant ice cream, the whipped egg white version, the semifreddos, and this one with condensed milk and super simple to make. While some argue that this is not real ice cream, I would say that ‘the proof of the pudding is in the eating thereof’! What you enjoy eating while making at the convenience of your own home and is a great substitute to store bought food is always a great option in my books.

I take no credit for this recipe. The flavour additions are mine but the basic recipe has been made over and over again by many. It’s a tried and tested ice cream using condensed milk and cream. Condensed milk gives the ice cream it’s smooth silky texture whilst preventing it from becoming grainy. And of course, there is no end to the add-in options in this 2 ingredient wonder. The only difference I found was that you need to soften it a little bit before serving.

To decorate the cones, I dipped the tops in melted chocolate and rolled them on a plate of red sprinkles.

So go ahead and enjoy summer with a cone in your hand. There is no excuse to not make ice cream at home!

No Churn Ferrero Rocher and Raspberry Ice Cream
Serves 8

1/2 a 397 g can of sweetened condensed milk
600 ml heavy/thickened/double cream
1 tsp vanilla extract
1 cup frozen raspberries, crushed gently with the back of a spoon
6-7 Ferrero Rocher chocolates, crushed in a zip lock bag

Put the condensed milk, cream and vanilla into a large bowl. Beat with an electric mixer until thick and quite stiff, a bit like clotted cream. Add the raspberries and chocolates. Gently fold in. Scrape into a freezer container or a large loaf tin, cover with cling film and freeze until solid.
Soften slightly before serving.