ice cream Archives - Page 4 of 4

Peanut Butter and Chocolate Cookie+Brownie Semifreddo

20|05|2014

Cookies anyone? Brownies? How about ice cream? Don’t even bother to answer that. Because I am going to give you all of these in one mammoth-ly delicious recipe. And you don’t even need an ice cream machine! Make it, freeze it and eat it the way you like. In scoops or cut it up into slices.

There are 3 elements in the recipe. The star of the show…which is the peanut butter semifreddo, peanut butter chocolate chip cookies and nutella brownies. Appears like a lot of work but trust me, it’s not. Here’s why. The cookies are a 5-ingredient wonder that take less than 20 minutes to make from start to finish, including baking time. And they are gluten free. Exactly the same way, the brownies are made with 3 ingredients and baked in ramekins. So you see it’s all about quick and smart cooking. You always have the choice of using store bought cookies and brownies but it really isn’t that hard to make them at home. Both are one-bowl recipes. And the outcome is so worth it.

You will be left over with plenty to cookies to eat later. The texture of the cookies are slightly different from those that use flour. I found them to be slightly crumbly which was great for the semifreddo but they would not store very well otherwise. I think I would freeze the dough next time and bake them as I need. I baked the brownies in ramekins and I managed to get 6 large ones. Feel free to halve the recipes if you don’t want a lot of extras.

This post is my contribution to Roxana’s Chocolate Party, this months smashing combo being Chocolate-Peanut butter. I’m terribly late this time but nevertheless I couldn’t miss the opportunity to unite with my fellow Chocolate lovers.

Peanut Butter and Chocolate Cookie+Brownie Semifreddo
Serves 6

3 egg yolks
1 egg
1/4 cup castor sugar
1 tsp vanilla essence
1 cup thickened or heavy cream, whipped to soft peaks
1/2 cup smooth peanut butter (increase if you want a stronger taste)
1 nutella brownie, finely chopped (recipe below)
6 peanut butter cookies, crumbled (recipe below)

Use an electric mixer to whisk the egg, egg yolks and sugar in a medium heatproof bowl until thick and creamy. While continually whisking, place the bowl over a saucepan of simmering water and whisk for 5 minutes or until mixture almost doubles in size. Remove from heat and set aside.

When egg yolk mixture has cooled down slightly, add the peanut butter and stir with a fork to blend in. Add half the cream to the egg mixture and fold in until combined (The peanut butter mixture thickens up quite a bit but adding cream would lighten it). Add the remaining cream, fold through till no white streaks appear. Gently fold in the brownie and cookies.

Pour into a 1 litre capacity metal or pyrex loaf tin. If you plan to serve the semifreddo in slices, you will need to line the base and sides of the pan with plastic wrap, allowing the sides to overhang. Place in the freezer for 6 hours or overnight until firm.

Flourless Peanut Butter Chocolate Chip Cookies (adapted from Taste.com)
Makes 24 cookies

1 cup (260g) crunchy peanut butter
1 cup (200g) brown sugar
1 teaspoon bicarbonate of soda
1 egg, lightly beaten
1 cup (185g) dark choc bits

Preheat oven to 200 degrees C. Lightly grease two baking trays and line with non-stick baking paper. Combine peanut butter, sugar, bicarbonate of soda and egg in a bowl. Stir in choc bits.

Roll teaspoonfuls of the mixture into balls and place on the prepared tray. Press lightly with a fork. Bake for 8-10 minutes or until light golden. Leave to cool on the trays then place into an airtight container.

3 Ingredient Nutella Brownies (adapted from this recipe)
Makes 6 brownies

1 cup (280 g) Nutella
2 eggs
10 tbsp. (62 g) plain flour

Preheat oven to 180 degrees C.

Place all the ingredients together in a mixing bowl. Mix till smooth. Spoon into muffin cases or a baking tray or ramekins. Bake for 30 minutes (longer if you are using a baking tray) or until a skewer inserted into the centres comes out with a few crumbs. Remove from oven, cool for 5 minutes and turn onto a wire rack to cool completely.

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.

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.