It’s Monday and it’s sucky. Hence, I’ll make every Monday an Ice Cream Monday, meaning there will be a post every Monday on ice concoctions; ice cream, gelato; granita; sorbet; sundaes etc for a year / 52 weeks. Cool? Will it cure your Monday blues a little ? I think so 😉
All made possible with the new spanking Cuisinart Ice Cream Maker. !!
Am I lucky or what; lucky cause my mum bought it, not me tee hee hee ..
I shall skip the words and go to the creamy icey stuff.
Made the ice cream the night I got the ice cream maker, and made waffles the next morning for breakfast for everyone. (PS got a new waffle maker toooooooo !!! yay!!)
To start off, it must be a vanilla ice cream. Rich, creamy with speckles of vanilla pods and indulging. Ok la maybe not as indulging as chocolate / hazelnut / peanut butter types, but you get the idea. I’ve loved making ice cream since I learned it in LCB. Which eventually brought me to buying a small ice cream maker in Sydney. It’s small and you need to put the canister in the freezer for 24 hours before you could start churning the ice cream. Meaning you can only make one 1 L of ice cream every 1 day. Technically it sounds alright but it’s not. Hahaha The problem lies with the canister and freezer space. Anyways, making ice cream now is a spontaneous thingy, and not ad hoc cause the Cuisinart maker has a built in compressor that freezes the canister, then the ice cream easily.
Vanilla Ice Cream Recipe
(adapted from Iced 180 very cool concoctions)
makes 1 L
1 1/2 cups milk
1 1/2 cups whipping cream
2 vanilla beans, split lengthways and seeds scrapped
120g caster sugar
8 large yolks
1. Put 1 cup milk, vanilla beans, vanilla seeds and sugar in a saucepan over medium heat. Cook, stirring for a few minutes until sugar has dissolved and the milk is just about to boil.
2. Whisk the egg yolks in a large bowl. Gradually pour in 1/2 of the milk into the egg yolks while stirring till combined.
3. Return egg mixture into saucepan and stir constantly over low heat till mixture thickens and coats the back of spoon. Remove from heat and stir in the remaining cold milk and whipping cream to cool it.
4.Cover and refrigerate until cool. Transfer to an ice cream machine and freeze according to the manufacturer’s instructions. Alternatively, transfer to a shallow metal tray and freeze, whisking every couple of hours until frozen and creamy. Freeze for 5 hours or overnight. Soften in the fridge for 10 minutes before serving.
Serve on waffles with bananas, strawberries, a dot of jam and drizzle honey all over. yummmmm
This is a burnt butter waffle, made with… burnt butter, lol what’s new.
Burnt butter waffle recipe
90g plain flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup milk
6 tbsp cooled burnt butter
2 egg whites
1 egg yolk
1 tbsp sugar
1. In a sauce pan, melt butter over medium heat and allow to brown. Sieve browned butter into a bowl and discard sediments. Allow to cool
2. In a bowl, all dry ingredients. Mix in egg yolk and milk until well combined. Fold in burnt butter
3. In a mixing bowl, whisk egg whites until foamy, sprinkle sugar and continue whipping until really stiff and no peak is formed.
4. Fold egg whites into the yolk mixture until smooth.
5. Heat up waffle machine and make accordingly.
And for a bonus, if you have leftover cake scraps you can make little ice cream triffle with it.
Layer chocolate cake scraps, or brownie pieces.
Pour in a cap of kahlua.
Scoop in 2 spoonfuls of ice cream.
Drizzle with salted butter caramel sauce.
Garnish with chocolate.
Dust some cocoa powder on top.
Make a couple of these and stash them in the freezer. Comes in handy when you have weird little ice cream dessert cravings. !!
Ok am hungry now.
First post for Project 52 Ice Cream Mondays, what do you think ??