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Chocolate Vanilla Ice Cream cake

25 Sep

I made this cake ages ago…

I was supposed to post this at the beginning -middle of August, but I left for holidays and got lazy didn’t have any decent internet connection, so I just didn’t bother until now.

As you can see, it’s not your average plain ol’ chocolate cake. It’s more “special”. At least to me it was, as I made this for my father’s birthday. He doesn’t have much of a sweet tooth, or so he says, so he is usually a bit harder to satisfy than others. I thought that you can never go wrong with chocolate and ice cream, so that’ s what I  went for.

It’s one big ice cream sandwich you could say. The cake is super moist and fluffy. The ice cream is hand made too, as I am trying to make the most of my ice cream maker, but you could always cheat with store bought.

Chocolate Vanilla Ice Cream cake

recipe from La Receta de la Felicidad

Ingredients

For the cake
200 g flour (1 and 3/4 cups)
300 g sugar (1 and 1/3 cups)
90 g unsweetened cocoa powder (3/4 cups)
1 tsp baking powder
1 pinch of salt
2 eggs
200 ml buttermilk (4/5 cup)
125 g butter, melted (1 stick)
200 ml freshly brewed hot coffee (4/5 cup)

Ice cream filling:

1 lt vanilla ice cream  (33 fl oz)

Chocolate frosting:
200 ml heavy cream (4/5 cup)
50 g butter (1/2 stick)
250 g dark chocolate (9 oz)
chopped almonds to decorate

Directions

Cake
Preheat oven to 175 degrees. Grease and flour (or use baking spray) two 23cm baking pans and set aside (I used 2 disposable aluminum foil pans)
Stir together flour, sugar, cocoa, baking powder, and salt.
Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth
Add hot coffee, and mix well. The batter will be very runny (probably that is why the cake is so moist).
Distribute batter between the two pans and bake on middle rack of oven for about 20-25 minutes.
Wait 15 minutes before unmolding. Let the cakes cool completely on a wire rack.

To assemble cake
Take the ice cream out of the freezer a few minutes before starting to assemble the cake, to soften and make it more spreadable. Line a mold with paper parchment (the size of your cakes).Place a cake inside the mold, spread the ice cream over it, and top with the other cake. Freeze, if possible 24 hours (what I did as I made my own ice cream,  was after it was churned I poured it in a disposable aluminum foil pan and froze it there. You will need to trim it a bit on the sides when you put the cake together, but I found this method hassle-free for me).

Chocolate frosting
Next day, prepare the chocolate frosting. Pour cream on a medium saucepan, bring to boil, remove from heat, and add chopped chocolate and butter. Allow to rest for a few minutes, and then stir until dissolved. Place cake on a wire rack, and pour frosting over it, being careful to cover the cake completely. Drop some chopped almonds over it, and freeze again until you are going to serve it.

To serve: take the cake out of the freezer 10 to 15 minutes before you plan to serve it.

Multi layer ice cream

12 Sep

I know that in my previous post I  mentioned my longing to start using the oven asap. But the weather in this country is not really helpful, so I decided to make an ice cream instead. I would get to use my ice cream attachment for one more time (probably not the last for the season though) and I would also get a lot of time left to work on my other “projects” as this is a really quick and easy recipe.

The ingredient list is really simple and it can be adapted pretty much to suit everyone’ s tastes and ingredients available (that’s what I did).  The original recipe is  from Bake at 350, and it is called “7-layer ice cream”. As I used what I already had in my pantry, mine is a 5-layer one, if one were to count the layers.

Multi layer ice cream

adapted from Bake at 350

Ingredients:
¼ cup (56g) butter, melted
1/2 cup petit beurre cookie, in crumbs
½ cup dessicated coconut
¼ cup chocolate sprinkles
¼ cup chocolate chips
2 cups whipping cream
1 can sweetened condensed milk, chilled

Directions

Stir together the melted butter and petite beurre crumbs in a small bowl. Place in the refrigerator to chill.

In another bowl, stir together the coconut, chips and sprinkles.  Place in the refrigerator to chill.

Whisk the cream and sweetened condensed milk together until well combined.  Pour into an ice cream maker and process according to manufacturer’s instructions, about 20-25 minutes.

Five minutes before the ice cream cycle is complete, add in the chilled coconut, chips and sprinkles, and continue to process for the remaining five minutes.

Scoop out the finished, soft ice cream into a freezer container, adding in bits of the petite beurre mixture, trying to keep some of it in chunks. (if you are lazy like me, you can add it in the machine, after the cycle is complete;just let it incorporate with the ice cream for like 10 secs)

Cover with plastic wrap, pressing down onto the ice cream and freeze for several hours until hardened and scoop-able.

Melon Sorbet

17 Jul

How are you dealing with the heat?

It’s boiling out here, but compared to other countries (not too far away) we are doing ok and the temperature is not too bad (we might get used to it after some time).

I am not really in a writing mood. What with the heat, the new moon on my horoscope, the start of a new week, I feel like a zombie. I don’t want to do anything.

I made this melon sorbet this weekend and it turned out amazing, perfect to eat when you are feeling extra hot.

Mellon Sorbet

Recipe from The New York Times

Ingredients
1/4 cup (83 grams.) water
65 grams (about 1/4 cup plus 1 teaspoon) sugar
33 grams. ((about 1 tablespoon plus 2 teaspoons) corn syrup (I used glucose)
680 grams (1 1/2 pounds) peeled diced melon (about 1 medium melon)
1 tBsp lime juice (optional)
Pinch of salt (optional)

In a small saucepan, combine the water and sugar bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Remove from the heat and allow to cool.

Puree the melon with the sugar solution and remaining ingredients until smooth, in a blender or a food processor, and chill in the fridge for at least 2 hours or overnight.

Take out of the fridge, blend again in the blender (or with an immersion blender), pour the mixture into a prepared ice cream maker, following  the manufacturer’s instructions. Transfer to a container and place in the freezer. Allow to soften in the refrigerator for 15 to 30 minutes before serving.

Chocolate cookies and cream ice cream (with coconut milk)

9 Jul

Ladies and gentlemen, may I have your attention, please!

I finally got an ice cream maker (as a birthday present, thanks to my cousin and his family-you will not regret it, I swear!).

And the timing couldn’t be more appropriate, as the temperature seems to rise (I think something like 39 C / over 100F ) and the heat makes it unbearable to do anything. I didn’t go to the beach this weekend (as nearly every person living in Greece did), of course, but I spent Saturday morning outside running errands and shopping, as well as attending my regular weekly (midday) aerial yoga class (which thanks to the weather was a HOT aerial yoga class). When I went back home, I was ready to lay my body on the marble floor, underneath the A/C (trust me it’s the best thing for instant cooling), but the thought of the ice cream attachment cooling in the freezer kept me going.

I prepared a quick and easy recipe, with only 4 ingredients (plus 1 I added), to test drive my new toy. The choice of a chocolate recipe was not a very clever one (at least not in a white kitchen), but at least I could see the splatter on the walls easier than if it was a vanilla one.

I also decided that my kitchen was not hot enough, so I baked some cookie cups/”beds” for the ice cream, from cookie dough I had in my freezer (I always save some when I prepare cookies). You can see them below, they turned out lovely (at least half of them), a sugar cookie dough cup/bed, sprinkled with fuchsia sprinkles for the girls (matching my new nail polish).

Plain for the guys, on a “bed of a white choc chip cookie”. Served and consumed outside, on the balcony or in the garden (if you have one).

Α few words about the recipe:

  • It’s super easy, with only 4+1 ingredients, it really reminded me of chocolate milk (with a coconut twist)
  • It doesn’t contain any eggs, as I have a thing with using not sufficiently cooked ones in desserts
  • If you don’t have an ice cream machine, I guess you can do it manually like I did in this recipe
  • The recipe below makes about half a kilo ice cream (1 pint)
  • the cookie cups/”beds” were made from two different doughs I had stored in my freezer, one classic vanilla cookie recipe and the other this recipe

Chocolate cookies and cream ice cream (with coconut milk)

recipe barely adapted from Two Peas & their Pod

1 (400ml) can coconut milk
1/3 cup granulated sugar
2 tablespoons unsweetened cocoa powder
10 Oreos, crushed

1 tBsp. rum (optional)

Directions

Combine the coconut milk, sugar, cocoa powder and rum in the mixer bowl (or a blender, or mix by hand)  and mix for 30 seconds or until all the ingredients are combined.Chill the mixture for an hour (if you can, or more).

Pour the liquid mixture into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. During the last 5 minutes of churning, add the crushed Oreos.

When it is ready, transfer the ice cream to a plastic container, cover, and freeze until ready to eat.

Ice cream (old time classic & favourite)

25 Jun

Summertime and the living is not that easy. Many people seem to have lost their mind, or at least they are out and about more now that the weather is (really) hot and I notice them easier.

Our summer seems to be defined by these two questions (the first especially among children, but aren’t we all deep down):

“How many ice creams have you eaten?”

-“How many times have you been to the beach?”

I always get pissed off when people ask me about going to the beach (but a quick look at my pale/off white skin tone would give them an answer)

No ice creams, no beach (followed by silence, something must be wrong with me, how could I be Greek and not a natural beach bum?)

This year the hot trend is the frozen yoghurt, or fro-yo or whatever it is called in each place, but I am not on antibiotics, so I’ll pass, thanks!

Also, I haven’t bothered buying that ice cream machine I wanted. So, I resorted to this old school recipe that doesn’t require any high tech ice cream machine. My aunt used to make this every year and she would always serve one scoop, as it is quite rich and sweet, sprinkled by a teaspoon of finely chopped caramelized almonds that she would hide on the highest kitchen cabinet, so that someone chubby and glutton wouldn’t eat them all (I’m not gonna name any names here). As I didn’t have any almonds, I made some salted peanut florentines.

A few words about the recipe:

  • this is a quick and easy recipe, with an excellent result as the ice cream is soft and rich in taste
  • the more times you beat/stir the cream as it freezes, the softer the texture of the ice cream will be
  • you can use a fork or a spatula, but a handheld mixer will have a better result
  • for better result, the cream and the milks have to be cold (I just beat them in room temperature with no problems)
  • I divided the cream in two and I melted in a water bath about 50 grams of gianduja, that I poured the last time I beat the cream (pictured above)

Ice cream (no ice cream machine involved)

(my aunt’s Georgia recipe)

1 can non dairy whipped cream
1 can sweet condensed milk
1 can evaporated milk (I used 2% fat)
2 tsp. vanilla extract

Whip the cream in high speed for a few minutes, until it has thickened (4-5 minutes) (I forgot this step)

Add the condensed and the evaporated milk and beat some for a few more minutes until you have a thickened cream. Beat in the vanilla.

Put the mixture in the fridge for an hour, to chill (I beat it twice while it was cooling). Put the bowl in the freezer and after 20 minutes take it out and with a handheld mixture (fork, or spatula) beat it until it is creamy. Repeat this step 2-3 times (the more you beat it, the creamier the ice cream will be).

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