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Posts tagged ‘Ice cream’

Hazelnut Affagato

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Weekend chilling, a book in hand, a big bean chair on the deck basking in the sun and an hazelnut affogato to finish the picture. Ten years ago I would have thought this a fancy pants way to drink coffee but that was before being enlightened by the coffee culture in New Zealand. I didn’t drink much coffee before I came to NZ, it wasn’t very good in the UK although I had started to enjoy a Milch Kaffee in Frankfurt while living there but was still very much a British tea girl.

New Zealand has an amazing coffee culture, the skill of a good barista is highly sort after as it is not just the quality of the beans that makes the perfect coffee. I was a little lost walking into my first coffee shop with ‘flat whites’, ‘lattes’, ‘macchiatos’, when all I was used to was the bog standard black or white coffee. It didn’t take me long to become part of this culture, I can be found most mornings stopping by my favourite coffee shop on the way to work, they know my car and my preferred coffee will often be on the counter waiting for me as I walk.

For one Frangelico Affogato
Add to a glass, 1 shot of Frangelico liqueur
Then 1 scoop of vanilla ice cream
Topped with 1 shot of espresso coffee

A few pics Out and About in Auckland

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Strawberry Vanilla Bean Ice Cream Milkshake

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First of the summer strawberries! I did eat most of the box, that’s the way it is with the first pick of the season and just had a few left to make this milkshake. Nothing complicated, just a handful of strawberries and the best ice cream you want to buy. I’m a bit partial to Moevenpick after years living in Frankfurt where there were many of their ice cream parlours. Whizzed it up together in a blender and slurped up immediately without leaving any dregs in the bottom :0)

There will be lots more strawberry recipes to come over the coming months. Hubby promises to keep me supplied since that’s his line of business.

Chocolate, Cinnamon & Plum Ice Cream

This is what I call cheats ice cream! We had an impromptu dinner last night at our place with friends and fortunately the pantry and fridge where full since I had planned on trying out a few new dishes over the long weekend. But dessert hadn’t factored into that planning as I have been trying to indulge less in that area.

We created Japanese Takoyaki with another cool gadget I have, a post I hope to share with you next time I make them and a fennel, cucumber & seafood salad which I will also post soon. But dinner is not the same for me if it doesn’t end on a sweet note. I had a few cups of stewed cinnamon plums in the freezer and some custard and cream in the fridge so we decided to whip up a quick ice cream. I just love my ice cream maker, you can produce a dessert in minutes, particularly since this one was cheating by using ready make custard rather than making a creme Anglais. We just would have had the time for it to chill down and there is nothing wrong with a few short cuts is there? I also added a generous helping of shaved Whittakers Dark Ghana chocolate to the mix.

I loved this impromptu dessert, the tart plum against the creamy custard with a rich bitter bite of chocolate. My guest loved it too but I told them we couldn’t eat it all since I would have to photograph it the next day so lucky for me I still have some left in the freezer!

For those of you who are local I bought the gorgeous little bowls and linen from a the Ambience Home & Gift store in Huapai.

Ingredients

  • 2 cups of stewed plums, chilled & stones removed
  • 2 tbs sugar if you haven’t already added any to the plums
  • 1 cup cream, whipped to soft peak
  • 2 cups custard
  • 100g min 70% cocoa chocolate, shaved. I used Whittakers Dark Ghana

    Method

  • Mix together the custard, sugar and stewed plums.
  • Fold in the whipped cream and shaved chocolate.
  • Follow manufacturers instruction for you ice cream makes.
  • Easy as that!
  • Plum, Cinnamon and Yoghurt Ice Pops

    A New Year, a new beginning and after two weeks of holiday and festivities with lots of food and liquid calories consumed, a chilled beer in the our mid summer evenings is off the menu….well mid week anyway! Instead we are cooling down with a nice tart plum, cinnamon and yoghurt ice pop, or should I say ice block or lolly depending on where you live.

    We have tons of stone fruit at the moment so I stewed a few kilos with some cinnamon sticks and star anis but didn’t want to make jam again this year so instead froze them off into little blocks of trend ice pops. I almost feel quite righteous consuming these funky pop ice since they are mostly fruit and a token bit of sugar and yoghurt.

    There is no specific recipe but more a quantity ratio depending on how many you want to make or how many shot glasses you have in my case, not possessing any actual ice pop containers I had to raid the glass cupboard.

    Ingredients

  • Plums
  • 20% sugar to plums
  • 1 Cinnamon stick
  • 2 Star anis
  • Yoghurt

    Method

  • De-stone plums and place into a heavy bottom plan with the sugar, cinnamon and star anis.
  • Simmer over a low heat until the sugar has dissolved and the cook for a further 5 minutes.
  • Press through a sift if you want a smooth consistency or blend if you like all the fruit.
  • Pour into ice pop containers and place in freezer until almost frozen then insert the ice stick. If you forget and it freezes you can always use a hot knife to make an incision for the stick.
  • When completely frozen pour in yoghurt slightly sweetened with sugar and refreeze.
    Yummy…enjoy!

  • Mango Ice Cream & Cinnamon Biscuit Sandwiches

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    I had been meaning to post this along with the mango ice cream I made several weeks ago but I seem to cook and bake more than I can physically write and blog about these days. But I’m sure you will all agree, cooking & eating is far more rewarding than writing about it, although blogging is fun and you meet so many people out there! I have so many recipes and dishes I have photographed just waiting for me to sit down and write about them but there never seems to be enough hours in the day to get it all done.

    I have also been a little pre occupied with a wedding cake project, which is due next week as well as preparing for cooking classes I am going to hold this weekend. I keep telling P I need to change down to a four day week with my employment so I can have more time for these things but he isn’t convinced, I’ll keep working on him.

    I will post the wedding cake next week after the wedding and I will tell you all about my first cooking class too. Wish me look, it’s a long time since I have held a class.

    Ingredients – Mango Ice Cream

    • 400ml low fat Greek yoghurt (or regular of course!)
    • 1 mango, blended to a pulp

    Method

    • Mix together the mango and yoghurt.
    • Add to ice making machine and prepare as per manufacturers instructions.
    • Remove from machine. How easy is that? Oh how I love my ice cream maker!

    Recipe for cinnamon biscuits here

    Assembly of sandwiches

    1. Once the ice cream is finished in the maker, turn it out into a tray to set further. You want the ice cream in the tray to be about 2 cm thick.
    2. Use the same biscuit cookie cutter to cut out the ice cream shapes, sandwich a biscuit on either side of the ice cream.
    3. Serve immediately or you can refreeze them, although the biscuits will go a little soft once they have been in the freezer.

    Strawberry Yoghurt Ice Cream

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    I love my ice cream maker, the funny thing is I was never mad on ice cream before I was gifted the maker but I love the whole process of making it and I have become addicted to the yoghurt ice cream. It’s so simple to make and I love the subtle tanginess the Greek yoghurt gives the ice cream.

    As you know I have been busy making lots of strawberry desserts since the supply is increasing as the weather warms up and P being in the trade can offer me a constant source. I have jam and ice cream coming out of my ears! I have also promised him some new recipes for their industry blog to help promote the strawberries so bear with me if over the next few months I keep repeatedly keep offering strawberry recipes, I have so many in my head I want to try.

    Ingredients

    • 200g strawberries
    • 20g sugar
    • 400ml Greek yoghurt

    Method

    1. Blend the strawberries & sugar together and put into a pan. Keep 2 large strawberries aside.
    2. Bring strawberries to the boil and then turn the heat off, stir to ensure the sugar has dissolved.
    3. Chill strawberry mix in fridge until completely cold.
    4. Finely dice the two left over strawberries.
    5. Mix together the yoghurt, strawberry sauce and finely diced strawberries and transfer into the ice cream maker and process according to manufacturers instructions.

    Pina Colada Ice Cream

    pict00091The most exciting gifts for Christmas for me are certainly the ones which have anything to do with food, whether edibles, gadgets or books. This year I received an ice cream maker, not that I had been dropping any hints for the past month or so about how wonderful it would be to make my own ice cream! I don’t think my partner thought it was such a fantastic idea until I mentioned one evening while he was making us Pina Coladas that the ingredients would surely make a good ice cream too….I think that sold the idea and here is the recipe made with my new kitchen appliance! 

    Ingredients

    • 2 cup of coconut cream or milk
    • 1/2 cup of pineapple juice
    • 1 cup of cream
    • 1 cup crushed pineapple (or blended pineapple)
    • 50g sugar
    • 4 egg yolks
    • 4 tablespoons of white rum (optional)

    Method

    1. Place coconut cream, cream & pineapple juice in a pan and bring to a simmer
    2. Whisk egg yolks and sugar in a bowl till combined. 
    3. Whisk hot liquid mix into yolk mixture. 
    4. Return to a clean saucepan over a very low heat and stir constantly with a wooden spoon to prevent mixture from ‘catching’ on base of pan.
    5. Cook gently until the mixture thickens and coats the back of the spoon (creates a custard). 
    6. Transfer to a bowl and allow to chill in fridge completely before before putting into ice cream maker. 
    7. Stir crushed pineapple and white rum into custard mixture. Do not be tempted to put in more rum as too much alcohol can prevent the mix from freezing. 
    8. Put mixture into prepared ice cream maker as per instructions for that appliance.   

    Very delicious and refreshing, Enjoy!

    You can pour white rum over the ice cream when serving the adults instead of adding it to the mixing process if you are making the ice cream for a family with youngsters. Then no-one misses out!

    Chocolate Cherry Ice cream

    pict0010The weather has been glorious this Christmas (the first in several years) so what better than a home made ice cream to cool down with.

    This recipe requires an ice cream maker and gives instructions on how to make ice cream from scratch, or if you have a lot of custard left over from Christmas, like we did, there is also a quick version using pre made custard. I also had some marinated cherries left over from our christmas day dessert, chocolate cherry roulade, hence the creation of this ice cream. 

    Ingredients

    • 2 cup of cream
    • 1 cup of milk
    • 150g 70% cocoa chocolate
    • 100g sugar
    • 4 egg yolks
    • 100g cherries, stoned and quartered
    • 4 tablespoons of cherry brandy or cherry liqueur 

    Method

    1. Marinade cherries for a few hours or overnight in liqueur.  
    2. Place milk, cream & chocolate in a pan over a  very low heat until the chocolate melts.
    3. Once melted increase the heat almost to a simmer.
    4. Whisk egg yolks and sugar in a bowl till combined. 
    5. Whisk hot chocolate mix into yolk mixture. 
    6. Return to a clean saucepan over a very low heat and stir constantly with a wooden spoon to prevent mixture from ‘catching’ on base of pan.
    7. Cook gently until the mixture thickens and coats the back of the spoon. 
    8. Transfer to a bowl and allow to chill in fridge completely before before putting to ice cream maker. 
    9. Stir cherries and liqueur into chocolate custard mixture. 
    10. Put mixture into prepared ice cream maker as per instructions for that appliance.   

    Using pre-made custard

    • 3 cups of custard
    • 150g 70% cocoa chocolate
    • 100g cherries, stoned and chopped
    • 4 tablespoons of cherry brandy or cherry liqueur 
    1. Melt chocolate gently in microwave
    2. Warm custard so that it combines easily with chocolate
    3. Whisk custard and chocolate together. If the chocolate sets before it is all combined forming lumps or ‘grit’, warm mixture for a further 20 seconds in microwave and whisk again.
    4. Add cherries and liqueur to the custard mixture.
    5. Put mixture into prepared ice cream maker as per instructions for that appliance. 
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