ice cream Archives - Page 3 of 4

Raspberry, Watermelon and White Nectarine Popsicles

16|01|2015

Around Christmas, last year (Oh! that sounds so long ago though we’re talking less than a month really) we met a wonderful family. We had met only once before that during the twin’s orientation day at their new school. On that day we had excited parent-like conversations, shared anxieties and had the children pose for pictures together. Numbers were exchanged, totally oblivious to the fact that this was just the foundation to a robust, warm friendship. A bond that involved two generations of people. We met again and again and again and before the calender changed to 2015 we were like one big happy family. Random picnics and impromptu day trips weren’t such a bad idea suddenly. (If you are a parent to young kids, you know what I mean!) Home-made food found new homes and there were more reasons to bake cakes.

Amidst a kitchen full of delicious food, laughter and three children wildly racing around the house at midnight, we ushered in the New Year. ‘Let’s start a restaurant. Will there be takers?’ We giggled like school kids as the most amazing fireworks broke into the Sydney sky. A night resonating with the New Year that brought fresh hope, untold promises and an assurance that there were greater times ahead. A friendship sealed by fate and frozen in time.

So what else is frozen? 4 sweet summery treats in my freezer. There is no room for anything else and I am beaming at the thought of it. I can tell you I have made the most of our summer. Our produce is at it’s peak at the moment and though we have a little more than a month left, the stone fruits will start to dwindle. So before that happens, I am trying my best to incorporate them in my recipes. Well actually, I have been brainstorming recipes around them. You may already know this, Summer is my favorite time of the year. And I think I can paint a picture with the colors that are on display in the fruit markets right now.

These popsicles are like a pretty pink fruit smoothie on a stick. Lots of fruity goodness and quite simple to make. Feel free to replace with fruits of your choice. The raspberries I have used are frozen so you can make them even though they may not be in season where you are.

Raspberry, Watermelon and White Nectarine Popsicles
Makes 6 large Pops

1 cup frozen Raspberries
3 cup watermelon, seeded and roughly chopped
2 nectarines stoned, and roughly chopped
1/2 cup Greek Yogurt
1/2 cup castor sugar (or 3 tbsp honey/maple syrup)
1 tbsp freshly squeezed lemon juice

Place all the ingredients together in a blender or food processor and process till smooth. Strain into a jug, pressing with the back of a spoon to extract maximum liquid.
Pour into molds. Freeze for two hours before inserting a stick in the centre of each popsicle. Freeze overnight.

Ice Cream Cheesecake with Mixed Berry and Thyme

5|01|2015

This New Year is moving at a faster pace than I had anticipated. We are already 5 days down and I am writing my first post for 2015. I am excited that I have not had the time to look at the calender or worry about the day of the week. It has been relaxed sort of busy this side. I have spent a good amount of time playing with the boys and baking cakes to take to picnics and friend’s. I like it when a whole cake is consumed in a day and there are people to share it with. Time is precious. The boys start school at the end of the month. The date is suddenly so close. The 2015 of my imagination and once future plans is here and it gives me a firm nudge every time I say ‘Twenty Fifteen’ reminding me that a few days from now, I will be packing lunchboxes. Actually, eating lunch alone. And baking without my little helpers.

I am aware that this is just so normal and every Mum possibly has dealt with it and will be dealing every year. But I feel a little sad when I think about it. I guess, when the time comes, I will cope. And then there is this little cosy patch on the Internet to give me company. This year I made a resolution. To do all the things I want to do..say the things that are on my mind and say it without worrying whether I will be judged. To spend time with the people I care about. To just be..to not hold back! To not restrict myself…my ideas or creativity. On the recipe development front, I have ventured into new areas last year and it worked. This year, I hope to do the same with my photography and writing. That is when we move forward, we grow..we out do ourselves. How about you all..did you make resolutions?

Ice cream cakes and frozen desserts have been my go-to this summer. Christmas entertaining aka summer entertaining for us in Australia, just gets easier. Obviously they are all make-ahead which can simply life for up to a month in most cases. Even if if you are not in the Southern Hemisphere and probably drinking hot chocolate whilst being curled up in your favourite blanket on the couch, the prospect of eating ice cream does sound exciting at any point in the year, doesn’t it? I know it does for me.

The good news is that I have used frozen berries to flavour the cheesecake. It should not be difficult to get hold of some in your local supermarket. The puree had such an intense red-purplish colour, that I was fooled into thinking that the cake would tint into a brighter mauve or pink than it actually did. So if you are making this and want a brighter shade, double up on the quantity of mixed berries. When you strain the berry puree, what you will get is less than half the amount to be used for the cheesecake, so by all means add more if you like. Thyme leaves add an extra punch of flavour when simmered with the berries. Other than that, this is like any other no-bake cheesecake with the bonus of not having to whip up cream. Because, we are adding store bought vanilla ice cream to the cheesecake mixture. And so, one bowl less to clean. Yay!
As you can see, I have decorated the cake with fresh flowers and berries. I had the flowers at home and they seemed to complement the colour of the cheesecake so I added them. You could go with whichever berry you have at hand. With or without the flowers. The texture is soft, creamy with a mild taste of berries, thyme and vanilla.

You might be noticing a lot of berries in my recipes lately..I am just trying to make the most of our gorgeous Australian summer bounty. For me, summer is short with too many things on my list to make. This year, I hope to not have regrets and use every possible summer produce in my creations.

Ice cream Cheesecake with Mixed Berry and Thyme
Serves 8-10

180 g Butternut Snap cookies (oats and coconut cookies)
75 g unsalted butter, melted
11/2 cup frozen berries, thawed (strawberries, raspberries, blueberries, blackberries) (Increase quantities for more flavour and colour)
1/2 tsp fresh thyme leaves
3/4 cup castor sugar
500 g cream cheese, room temperature
500 ml vanilla ice-cream, softened (I used store bought)
Fresh Berries +Flowers to decorate

Line the base of a 19 cm round Spring-form pan with baking paper.
Place the cookies in a food processor. Process until fine crumbs. Add melted butter and mix to combine. Alternatively, you could crush the biscuits with a rolling pin inside a zip-lock bag. Using your fingertips, press biscuit mixture over base of prepared pan. Place in the freezer for 30 minutes or until required.

Meanwhile, place the frozen berries, thyme leaves and 2 tbsp of castor sugar (from the 3/4 cup sugar) in a saucepan over low heat. Cook, stirring, and using the back of a spoon to gently crush, for 2-3 minutes or until they break down and sugar is dissolved. Remove from heat. Strain through a fine sieve into a bowl, using the back of a spoon to push through as much pulp as possible. Set aside to cool.

Beat the cream cheese and remaining sugar in a large bowl (with a mixer or a whisk) until well blended. Add the ice cream and mix well. Gently fold in the mixed berry puree. Pour over the prepared crust. Freeze for 4 hours or until firm. Remove from freezer 10 minutes before serving.

Raspberry Rhubarb and Chocolate Baked Alaska

10|12|2014

As a little girl,I had my favourite ice cream flavours and choices like most other children. Generally, restaurants we went to had a frozen dessert called Cassata on the menu which is the one I would always ask for. I later on figured out that it was inspired by the Cassata Siciliana, a true Italian beauty. The bright colours of the ice-cream layers and candied fruit would of course appeal to any child. When I grew up, the pastry chef in me was totally drawn to the layered structure and anatomy of the Italian classic. Perhaps you might have guessed by now that I find the whole layer thing of a cake or dessert very exciting. Then I came across the Baked Alaska. Though this one was a layered ice-cream cake too, the components were different. More specifically, it had a meringue coating. So this one naturally ranked high among my list of favourites. To make and to eat. And most of all, the reveal…as you slice through it’s very core.

The traditional Baked Alaska has a layer of sponge housing one or two layers of ice-cream and covered all around with uncooked meringue. The cake is frozen till it is hard so it can withstand a few minutes in the oven while the meringue is being toasted. The fascinating thing is that the ice-cream does not melt as the sponge and meringue prevents the heat from reaching the centre. So scientific and interesting, isn’t it? My version is a slightly simpler. The layers are one on top of the other, then covered in meringue which is then browned with a blow torch.

The bottom layer is my go-to chocolate cake recipe. I have used half the batter for this cake. You could bake the other half and freeze it for later use. The recipe is quite a flexible one so you can make your favourite chocolate cake recipe or a ready mix or a store bought cake as well. The next layer is a rhubarb-raspberry sorbet that has been on my mind since last summer. The topmost layer is a raspberry and pistachio semifreddo. So you can see that you do not need to take out your ice-cream machine to make this. The individual layers can be made way ahead and assembled the night before you plan to serve it. I have used used a swiss meringue to cover the dessert for stability but you could go with any meringue recipe you are comfortable with. I have got the dome shape from an old plastic pudding container in which I made this. A round cake pan would just work as well.

Needless to say, all the individual elements of this dessert can be made independently as a stand alone dessert. They are as delicious together as much as they are by themselves.

Raspberry Rhubarb and Chocolate Baked Alaska
Serves 8-10

For the chocolate cake (we will be using half the batter for this recipe)

1 cup self-raising flour, sifted
2 tablespoons plain flour, sifted
1 1/3 cups, firmly packed) brown sugar
3/4 cup milk
125 g butter, cubed
1/2 cup cocoa powder, sifted
1/4 teaspoon bicarbonate of soda, sifted
3 eggs, lightly whisked

Preheat oven to 160 degree C. Grease the base and sides two 15 cm round cake pan and line the base with non stick baking paper.

Place the two flours together in a bowl. Place the sugar, milk and butter in a large saucepan. Add the cocoa and bicarbonate of soda into the pan. Place the pan over medium-low heat and use a whisk to stir until the mixture is smooth (don’t boil the mixture). Remove the pan from the heat and set aside for 5 minutes to cool slightly.

Add the flour mixture in slow additions gradually whisking to mix. Add the eggs and continue to mix till well combined. Pour into the prepared oan. Smooth surface with the back of a spoon. Bake in the oven for 30-35 minutes or until a skewer inserted in the centre of a cake comes out clean. Set aside for 10 minutes before turning the cakes onto a wire rack.

For the Raspberry-Pistachio Semifreddo
1 egg
2 egg yolks
1/2 cup caster sugar
1 cup thickened/heavy cream, whipped
1/4 cup pistachios, toasted and roughly chopped
1 cup frozen raspberries

To make the semifreddo : Grease a 6cm-deep, 15 cm round cake pan or pudding basin/mold. Line with baking paper, allowing a 5cm overhang on both long ends.
Place eggs, egg yolks and sugar in a heatproof bowl. Place bowl over a saucepan of simmering water over low heat. Whisk for 4 to 5 minutes or until thick and creamy. Remove from heat. Whisk for 4 to 5 minutes or until cool.

Transfer mixture to a large bowl. Gently fold in cream, pistachio and raspberries. Pour mixture into prepared pan. Cover and freeze for 4 hours or until firm.

For the Raspberry-Rhubarb Sorbet
250 g rhubarb, washed, trimmed and roughly chopped into chunks
250 g raspberries (fresh or frozen, I used frozen)
1 cup castor sugar
1 tbsp lime juice
1 cup water

Place rhubarb, raspberries, sugar, lemon juice and water in a pan and gently cook until soft, around 15-20 minutes.
Allow to cool then blend mixture to smooth in a food processor.
Freeze in an air tight container stirring every hour to prevent ice crystals forming until set, around 4 hours.
Thaw for 30 minutes and spoon on top of the Semifreddo.

For the Meringue
3 egg whites
3/4 cup castot sugar
cream of tartar, a pinch

To make the meringue, place the egg-whites, sugar and cream of tartar in a heatproof bowl that is placed over a saucepan of simmering water. Whisk continuously till the sugar dissolves (about 2-3 minutes). Remove from heat and whip up the mixture with a electric or hand mixer to stiff peaks.

To Assemble, turn the frozen semifreddo-sorbet once it is solid, onto the cake and firmly press together. Place this back into the freezer for a couple of hours. Just before serving, remove from freezer and coat with meringue. Using a blow torch, brown the meringue all over. Top with berries. Serve. The Baked Alaska will be rock solid so it is best to wait a for 10 minutes before slicing it.

Masala (Spiced) Coke Popsicles

19|07|2014

The sidewalks in India are home to some amazing Indian food. Street food, as it is popularly known is not only cheap and convienient but also authentic. This kind of food may also be available in big and small restaurants but rarely measures up to the taste and feel of food from the vendors. There is something incredibly exciting about watching the food being assembled right before your eyes.. the sultry weather coupled by the smoke escaping the sizzling tawas (large frying pans), crowds of people waiting for their turn, the fiery heat of the chillies as they are generously sprinkled over Chaat or Chicken rolls or for that matter any food originating from these makeshift stalls. It is an experience in itself. To go with this kind of food there are refreshing thirst quenchers that send flavours splattering across your palate. The key to this can only be one. Spice!

Masala Coke is nothing but a spiced up version of Coke. Adding spice and salt to a cola drink not only lifts up its flavour but leaves your senses refreshed and energised. The after-taste is incomparable, trust me! The spice blend or seasoning in this case is Chaat Masala, a tangy, zingy, mildly hot mix that is a must-have in most Indian households. Unlike some spices, it does not require to be cooked down so it can be easily substituted for seasonings in savoury dishes. I would recommend this spice, not only for this popsicle recipe or the drink, but also on salads, fritters and vegetarian dishes. If you love spice, this is a great investment to store in your pantry. Try it on fruit, you are sure to get hooked on! Here in Sydney, Chaat Masala should be available in any Indian store.

These popsicles are easy to make. I’ve been making these for as long as I can remember. Put all the ingredients together in a large jug and leave aside for 30 minutes. This is necessary for the flavours to blend and the aeration to escape or the popsicles tend to expand and become uneven in size. Needless to say, this recipe would work on any drink of similar variety.

Masala Coke Popsicles
Yields 6

500 ml Coke
Juice of 1 Lime
2 tsp Chaat Masala
1/4 tsp salt (optional)
1 tsp ground black pepper
Fresh herbs, mint and/or basil

Place all the ingredients together in a large saucepan. Cover loosely and leave aside for 30 minutes. Remove fresh herbs and pour into popsicle moulds. Freeze for 2 hours and insert popsicle stick. Freeze for 4-6 hours (preferable overnight).