Showing posts with label Ice Cream and Frozen Desserts. Show all posts
Showing posts with label Ice Cream and Frozen Desserts. Show all posts

Thursday, April 17, 2014

Chocolate and Malt Speckled Ice Cream Bombe

Chocolate and Malt Speckled Ice Cream Bombe

Easter definitely snuck up on me this year! Even though the Easter eggs have been in the shops since just days after Christmas, they are quite easy to ignore until the very last minute. I haven't even had a hot cross bun yet, let alone made any long weekend plans!

This year, I couldn't get my mind off all things robins egg blue and speckled after finding some beautiful truffle-filled eggs. I couldn't take my eyes off this gorgeous cake from The Cake Blog, but of course, I wanted to put my own spin on it, and so the Speckled Ice Cream Bombe was born!

Chocolate and Malt Speckled Ice Cream Bombe

I considered a few different flavour combinations including the delicious fresh mint that has since become a firm favourite, but I decided on a Malt no churn ice cream with a few drops of colouring for that gorgeous teal hue, and finely chopped chocolate 'speckles'. The flavour combination is a classic for a reason, it just works so well. Chocolate and malt is a match made in heaven.

I know I've said it before, but this is seriously the easiest ice cream in the world to make, with no fancy ice cream maker required, no custard to make, and no extra egg whites to deal with. With a generous drizzling of a rich chocolate fudge sauce to finish, no one needs to know that your totally stunning Easter dessert was a total breeze to make (although slightly tricky to photograph!)

Chocolate and Malt Speckled Ice Cream Bombe

I think kids and adults would both love this dessert, and imagine how good it would be as the base of a malty milkshake or scooped on top of pancakes for breakfast on Easter morning. You could make smaller individual ice cream bombes in teacups or ramekins - so cute! I'm making myself hungry, it might be time to indulge in a hot cross bun finally!

Just a quick little not to say I hope you all have a safe and happy Easter, and enjoy some good food and time with your family and friends over the long weekend! xx

Chocolate and Malt Speckled Ice Cream Bombe


Wednesday, January 15, 2014

Pavlova Ice Cream Smash

pavlova ice cream

I think I got a bit prematurely excited when I thought that with the cruisy freelance lifestyle I've adopted, that I might actually get to enjoy a Sydney summer for a change. Well, life and work have conspired to be non-stop busy since the new year began and I spent 17 hours yesterday looking at my computer screen. But as I mentioned in my last post, this year is all about gratitude, and I truly am very grateful to be doing what I love, sometimes while still in my pj's. Here are a few other things that are making me smile these days...

• sunset gin & tonics • brainstorming dessert ideas • winning scrabble • T2's sencha quince tealooking through childhood photos • this view (again) • solo lunches • spontaneous adventures • my plush zombie named benny • hot chocolate fuelled business planning sessions • bri's amazingly honest post about anxiety and insecurity • perfect summer days • my new chevron rug • breakfasts from room 10 • decluttering my closet (and donating a bunch of clothes) • dreaming about visiting palm springs • the best ever homemade mac & cheese • a garden full of hydrangeas • working on exciting, inspiring projects • eating summer fruits every single day!

pavlova ice cream

Speaking of summer and fruit, Australia Day is just around the corner and I've got you covered for dessert. I love the very casual and laid back nature of our national holiday! No matter what your plans are - backyard BBQ or beach picnic - this patriotic pavlova no churn ice cream smash is made in jars, so just twist on the lids to make it perfectly portable. In my opinion, it tastes best when slightly softened and melty.

I layered the ice cream with a mixed berry compote, crumbled meringues (store bought is fine for this) and some fresh passionfruit pulp. The combination was sublime. I loved digging in and finding a juicy blueberry, or a piece of meringue that melted in your mouth. You can also experiment with other fruit in there as well. I think mango curd and kiwi fruit, or strawberry and rhubarb would be absolutely delicious too.

And for all of my readers and friends in Victoria, Canberra and South Australia, hope you're managing to stay cool in those crazy hot temperatures! And if you need a sweet treat to cool down, check out these refreshing recipes.

pavlova ice cream

Tuesday, October 8, 2013

Popcorn Salted Caramel Ice Cream + 8 No Churn Ice Cream Ideas

popcorn salted caramel ice cream

I suppose it's not a secret that this no-churn ice cream recipe is one of my absolute favourites. The basic recipe is just two ingredients, and it's endlessly adaptable from there. You don't need an ice cream maker, you don't have to fuss around making a custard, and my favourite part - there's no pesky left over egg whites. It's gotta be one of the easiest and tastiest ice creams in the world.

Mix ins, swirl-throughs, flavour-infused cream or boozy twists - the possibilities are virtually endless. I love it so much that including today's recipe, I've now tried nine variations on this ice cream, and I wanted to share them all compiled in the one place to hopefully inspire you to try it out for yourself as the weather warms up!

no churn ice cream

1. Candy Cane Ice Cream Spiders
2. Mango and Saffron Swirl Ice Cream
3. Cinnamon Doughnut Ice Cream
4. Cake Batter Ice Cream Sandwiches

no churn ice cream

5. Lamington Ice Cream Pops
6. Blueberry Cobbler with Lemon Curd Ice Cream 
7. Chocolate and Stout Puddings with Ice Cream
8. Turkish Delight and Pistachio Ice Cream

popcorn salted caramel ice cream

And today's very special recipe is a totally delicious Popcorn Salted Caramel Ice Cream. I infused the cream with buttery popcorn before going on with the recipe and then swirled through some salted caramel sauce before freezing it overnight, and then serving it sundae style, with even more caramel sauce and popcorn.

I love this flavour combination so much. It just works so well. This one definitely won't last long in the freezer! It would be perfect for movie night, don't you think?

popcorn salted caramel ice cream

Wednesday, August 14, 2013

Guest Post / Roasted Strawberry Crumble Ice Cream

strawberry crumble ice cream

Hi everyone! Today I've got a delicious guest post by one of my favourite people, my cousin Roslyn - supermum to two of my favourite munchkins Grace and Charlotte, and also an amazing cook and baker! Hope you enjoy this awesome recipe xx

Hey, hello! I’m Roslyn, Lisa’s cousin. When Lisa asked me to do a guest post, how could I have possibly said no?! Not only is Lisa an awesome cousin, she is also one of my closest friends - and spicyicecream is (without a doubt) my favourite blog. Ok, I may be a little biased, but I get so excited when I find a new post. Quite a few of Lisa's recipes have become big favourites in our house, especially her devil’s food cake. I even used it for one part of my sister’s wedding cake earlier this year.

charlotte and grace

My eldest daughter, Grace, was diagnosed with anaphylaxis to nuts at a very young age, so cooking everything from scratch is an absolute necessity in our home. Even the tiniest trace of a peanut, cashew or pistachio will result in a life-threatening allergic reaction - it’s pretty scary stuff! However, I was adamant from the very beginning that Grace needed to have a good relationship with food; to be aware of the dangers without being afraid to try new things. Having never known any different, she’s really taken her diagnosis in stride, and doesn’t let her allergies dictate how she lives her life. Yes, allowances must be made, but she doesn’t feel that she’s missing out, which is very important to me.

Finding nut-free products can be quite a challenge. I have spent hours in the supermarket reading labels and searching for safe foods that Grace can eat. Sometimes it’s just not possible to find tasty, nutritious, nut-free options, and when this happens I go searching for recipes. Although to be fair, I’ll use just about any excuse to add more recipes to my collection. My cookbooks are now taking up over 3 shelves in my bookcases, and I have no intention of even considering curing my addiction! No, I shan’t!

strawberry crumble ice cream

Now, I know that ice cream is not a particularly nutritious food, but I don’t know a child who doesn’t love that delicious, delightfully creamy treat; and why should my little girl miss out on the occasional indulgence just because there aren’t very many nut-free ice creams available at our local supermarket?

When brainstorming all the possible flavour combinations, we were playing around with the idea of a classic dessert/ice cream hybrid. Lisa suggested something with an oat crumble and then roasted strawberries popped into my head (maybe because my two blonde little monsters had polished off two punnets of the ruby beauties earlier that night), and thus, roasted strawberry crumble ice cream was born! The combination turned out so well, it didn’t last more than a few days in my freezer before it was all gone. To say that it was a hit with my girls is a massive understatement! And – trust me – adults will enjoy this one, too.

strawberry crumble ice cream

Friday, January 25, 2013

Lamington Ice Cream Pops

lamington ice cream pop
Australia Day is one of my favourite holidays. It's by far the most relaxed, a great excuse to spend time with friends over a few beers and fire up the BBQ. I also like showcasing some classic Australian dishes here on my blog, with one of my favourite (obviously) being the Lamington. Last year I recreated it in doughnut form, which was awesome, but this year I wanted to turn it into ice cream. Chocolate and coconut are two things that work together so well, so I had high hopes for these little ice cream pops.

While they aren't the prettiest dessert I've ever made, I still loved them. They were better than a Magnum ice cream. I used my favourite no churn ice cream recipe, which has to be the easiest in the world. Using only a handful of ingredients you can create a delicious and super creamy ice cream without a fancy ice cream maker that can be adapted in any way you can think of. Can't get much better than that!

lamington ice cream pop

I used high quality chocolate both in the ice cream itself and for the coating and then rolled it in coconut chips for extra crunch. However if coconut chips aren't available where you live, some toasted shredded coconut would also be delicious. You could also swap the chocolate ice cream for vanilla or coconut, or even strawberry if you prefer! Unfortunately the coating wasn't quite as even as I would have liked, so if anyone has any suggestions as to how to do this better next time, I'm all ears!

These pops can be made well in advance and kept in the freezer and I think would be the perfect sweet ending for any Australia Day celebrations you've got planned this long weekend!

For more Australian dishes, click here

lamington ice cream pop

Monday, October 15, 2012

Cake Batter Ice Cream Sandwiches, and a Guest Post

cake batter ice cream sandwiches
Hello hello. Just a quick note from me today, as I'm guest posting over at my gorgeous friend Steph's blog Raspberri Cupcakes while she is off in Europe on her honeymoon! We're actually going to be in Kuala Lumpur at the same time next week, totally by coincidence - how crazy is that! So I'm looking forward to catching up with her then over many iced teh tariks :)

cake batter ice cream sandwiches
But, lets talk about this recipe for just a second. Ice cream sandwiches have been popping up on restaurant menus all over Sydney this year and I wanted to put my own spin on the now infamous dessert. Cake batter flavoured ice cream fit the bill perfectly as it’s delicious, sort of unusual – and perfect with sprinkles! And of course, you know how much Steph loves sprinkles!

You wouldn't believe how easy this ice cream is to make. There’s no ice cream maker required, no custard to make, no eggs to separate, minimal washing up, and it still turns out to be super creamy. I also loved the brownie 'sandwich' that was the perfect texture - half way between a cake and a biscuit. I'll definitely be making these again soon.

Click here to read the full post and recipe.

cake batter ice cream sandwiches

Wednesday, August 1, 2012

Cinnamon Doughnut Ice Cream

cinnamon doughnut ice cream
To conclude my series of spiced up recipes for spicyicecream's 5th birthday, I have a very special recipe for you. I have to say, I wasn't sure this little experiment world work, but happily it did, and has become one of my favourite ice cream flavours to date. The doughnut flavour really carried through well and the ice cream itself was deliciously creamy.

This dessert was inspired by the Stoners Delight at Ms G's that included doughnut ice cream as part of a wacky dessert also featuring the likes of chocolate crackles, marshmallows, pretzels and dulce de leche, as well as bacon, and a fried banana fritter last time I was there. Soooo good!

cinnamon doughnut ice cream
Cinnamon doughnuts were always my favourite as a kid, especially when they were super fresh and hot from Donut King. These days I don't buy donuts as I prefer to make my own, but I wanted this ice cream to have that same flavour as the doughnuts I remembered. So I infused the cream with a dozen of them! Well, a dozen minus the one that ended up in my tummy.

The other great thing about this recipe is that you don't need an ice cream maker, you don't need to make a custard and you won't end up with a heap of leftover egg whites. There are only 4 ingredients and hardly any active time, most of it is taken up waiting while the cream infuses and while the ice cream freezes.

If you missed any of the other recipes in the spicy series, here they are!
Spiced Mulled Cider
• Chai Spiced Rolls with Cinnamon Glaze
• Sticky Ginger Spice Cake
Spicy Chocolate Doughnuts

cinnamon doughnut ice cream

Monday, February 20, 2012

Mango and Saffron Swirl Ice Cream

mango & saffron swirl ice cream

Just consider this blog an ode to how much I love summer fruit. I’ve resolved to make as many delicious things as I possible can with my favourites before the season is over, and so far that has included berries (a few times), peaches, plums and today we’re talking mangoes.

It was brought to my attention recently that I didn’t have a single mango recipe here at all, though that kind of makes sense, since we all love them, so mangoes don’t last long in this house! I thought I’d rectify that glaring omission and spent the entire week thinking about what I could make.

mango & saffron swirl ice cream

I had a heap of ideas, but I kept coming back to the idea of pairing mango and saffron together. I thought it sounded interesting so decided to give it a try in a swirled ice cream. Since my fancy new ice cream maker lives on the other side of the country, I made my favourite no churn recipe, which seriously couldn’t be easier.

I added a pinch of saffron to a homemade mango puree, but unfortunately the saffron taste was a little bit subtle in the finished product, and most wouldn’t even know it was there. It was still totally delicious though, so I’ve added the saffron as optional in the recipe below.

mango & saffron swirl ice cream

The ice cream tastes just like a Mango Weis bar, one of my favourite Australian summer treats. The humble ice block has been immortalised into a gorgeous dessert at Sepia restaurant in Sydney. And while my take is much more simple, it’s still a winning flavour combination that can’t go wrong.

mango & saffron swirl ice cream

Mango and Saffron Swirl Ice Cream
Makes about 1L
Adapted from Vanilla Bean Blog

Mango Saffron Puree
• 2 ripe mangoes
• Large pinch of saffron
• 1 tablespoon boiling water

Vanilla Bean Ice Cream
• 1 can condensed milk
• Seeds of ½ vanilla bean, scraped
• 2 cups cold heavy cream

To make the mango puree, cut mangoes in half and scoop out as much flesh as you can into the bowl of a food processor. Stir saffron into boiling water and add to the mango. Pulse food processor until no chunks of mango remain and pass mixture through a fine sieve. Set aside until required.

To make the ice cream, place condensed milk and vanilla bean together in a medium bowl. In a separate bowl or in a stand mixer, beat cream on high until stiff peaks form. With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour one quarter of the mixture into a regular size loaf pan or cake tin and swirl through some of the mango puree. Repeat three more times, alternating the ice cream mixture with mango puree. Cover with plastic wrap and freeze until firm. Mixture will keep up to one week in the freezer.

Thursday, January 19, 2012

Lychee, Vodka and Elderflower Iceblocks

lychee and elderflower ice blocks

Isn't it funny how your tastes change over the years? As a child I wouldn't go near mushrooms, eggplant, pumpkin, seafood, and many more things I now find delicious. Lychees were definitely in the 'no way' zone but these days I love them, and they have been especially delicious this summer. I came home one day a few weeks ago to find a surprise gift waiting for me, a box of beautiful lychees from Impact Communications that were just waiting to be turned into something delicious.

When thinking about what to make, my mind kept wandering back to the signature cocktail at Kit & Kaboodle in Kings Cross, called the Kit Martini – a delicious combination of vodka, lychee, elderflower and cloudy apple juice. I decided to play with those flavours in a boozy, and decidedly summery iceblock. And I've gotta say, they're every bit as good as the drink itself!

Even better, they’re ridiculously easy to make – just stir, pour and freeze. I can imagine eating one of these after a dip in the pool on a hot day, or after a BBQ dinner on a sultry evening. I made my iceblocks in shot glasses, but you could also try using small cake moulds. And funnily it was almost a year to the day that I posted these delicious Watermelon, Raspberry and Gin iceblocks, which I’ll definitely be making again soon!

Thanks again to Impact Communications for the beautiful lychees!

lychee and elderflower ice blocks

Lychee, Vodka and Elderflower Iceblocks
Makes 10

• 8 lychees, peeled and seeds removed (or use canned lychees if fresh are unavailable)
• ¼ cup vanilla vodka
• 3-4 tablespoons elderflower liqueur or cordial
• 500ml cloudy apple juice
• Sugar syrup, to taste, optional

Process lychees in a food processor and pass through a fine sieve to get about 200ml of juice. Stir in vanilla vodka, elderflower liqueur or cordial and apple juice. If desired, add sugar syrup to taste.

Pour into shot glasses or other small mould and freeze for about 2 hours. Insert a paddle pop stick into the center of each iceblock and then freeze overnight, or until firm. To serve, gently twist iceblocks from glasses or run under a little cool water to dislodge. Serve immediately.

Monday, January 9, 2012

Fresh Mint Chocolate Chip Ice Cream

fresh mint chocolate chip ice cream

I’ve been thinking a lot about resolutions lately, I guess it comes with the territory in the first few weeks of January. I get the feeling that 2012 will be a year filled with big changes, big adventures and big life decisions, though I don’t want to jinx anything, and I thought I’d share a couple of the things I want to do this year here.

Read more. I used to read a crazy amount of books but as the last few years have got busier, I have been reading less and less.
Make more from scratch. I’m usually pretty good at this, but I want to make the effort to make more of my ingredients totally from scratch, like mayonnaise, ricotta, stock, bread etc.
Waste less. I’m sure I’m not the only one who buys a bunch of herbs for a particular recipe and forgets about the rest until it’s turned to liquid in the crisper drawer! This has to stop, because the food waste statistics are absolutely horrifying.
Grow my own. Stemming from the last point, I can pick just enough for what I need. Plus it’s so satisfying to be able to go out and pick beautiful fresh herbs and vegetables from the backyard. From the little garden we started in spring, the tomatoes, strawberries and capsicum are going great guns, and the mint is growing wild!
Document the year. If you follow me on Instagram (username is spicyicecream, of course) you can see the results of my photo-a-day project! I hope to make it past April this time around!

fresh mint chocolate chip ice cream

This ice cream was completely made from scratch (check!) using mint that we grew ourselves (check!) in our fancy new red ice cream maker, a Christmas present from the boy's parents. I’ve been interested in making a fresh mint ice cream ever since I saw it on Orangette a few years ago, which was from my favourite ice cream book, The Perfect Scoop by David Lebovitz. The man is a genius, and this ice cream is delicious.

fresh mint chocolate chip ice cream

I loved the herbaceous quality of this ice cream, so different (and so much better) than anything artificially flavoured. I ended up using a bit less than the original recipe asked for but it was a surprisingly strong mint flavour. I added a couple of drops of food colouring to get that shade of green but I’ve listed that as optional in the recipe below. The addition of chopped chocolate and a rich chocolate sauce was also fantastic and I know I’ll definitely be making this ice cream again and again.

fresh mint chocolate chip ice cream

Fresh Mint Choc Chip Ice Cream
Adapted from David Lebovitz
Makes 1 litre

• 1 cup milk
• ¾ cup sugar
• 2 cups heavy cream
• Pinch salt
• 1 cup lightly packed mint leaves
• 5 large egg yolks
• 1 teaspoon vanilla extract
• A few drops green food colouring, optional
• 100g chocolate, finely chopped

Warm the milk, sugar and 1 cup of cream, salt and mint in a medium saucepan. Once the mixture is hot and steaming, remove from the heat, cover and let stand for at least an hour to infuse the mint flavour. Remove the mint with a strainer and then press down with a spatula firmly to extract as much mint flavour as possible, then discard the mint.

Pour the remaining cream and vanilla into a large bowl and set a strainer on top. Rewarm the infused milk. In a separate bowl, whisk together the egg yolks and then slowly pour some of the warm mint mixture into the yolks, whisking constantly, then scrape the warmed yolks back into the saucepan.

Cook custard, stirring constantly with a heatproof spatula until the mixture thickens and coats the spatula. Immediately stain the mixture into the cream, then stir over an ice bath until cool. Add food colouring if using. Refrigerate overnight, then freeze in your ice cream maker according to manufacturer’s instructions. When almost ready, stir in chopped chocolate, transfer to a container and freeze until firm. Serve with chocolate sauce.

Chocolate Sauce (adapted from Taste)

Note: This recipe will make more than you need, but it will store in the fridge for up to 4 weeks.

• 185ml thickened cream
• 200g good quality dark chocolate, chopped
• 55g brown sugar
• 1 teaspoon vanilla extract

Place ingredients into a heatproof bowl set over a saucepan of simmering water. Stir with a metal or wooden spoon until chocolate is almost melted. Remove the bowl from the heat and continue to stir until chocolate melts. Serve warm or transfer to a clean airtight jar or container. Store in the fridge for 3-4 weeks. Serve room temperature or warm.

Friday, December 23, 2011

Candy Cane Spiders + 13 Ways with Candy Canes!

candy cane spider

Well well, it’s Christmas Eve Eve. Most of us are finishing up work for the year and finishing off preparations for a big weekend of celebrating! Hopefully you’re nearly finished all your shopping, but if you’re still stuck on what to make for Christmas dessert, hopefully this post will help! I thought I’d get into the festive spirit with a pepperminty round up of Christmassy recipes featuring candy canes!

candy-cane-title.jpg
I had a lot of fun putting this together because it’s such a great chance to see how creative other bloggers can be! From show-stopping cakes to gorgeous homemade gifts and celebratory cocktails, I never realized how versatile those red and white striped candies could be.

bake-it.jpg
13 Ways with Candy Canes
Picture Credits: Tartelette & Gourmet Traveller

1. One of my favourite bakers, and macaron maker extraordinaire Tartelette baked up some gorgeous Candy Cane Macarons, which I think are totally stunning. Her detailed recipe also makes macarons seem a little less scary!

2. If you’re a more experienced (or adventurous!) macaron maker, you could attempt Adriano Zumbo’s Candy Cane Macarons. Red and white mixture is marbled together and actually piped into candy cane shapes! They’re absolutely beautiful but I think I’ll leave this one to the experts! The caramelized candy cane ganache filling sounds wonderful though.

13 Ways with Candy Canes
Picture Credits: Cake and Allie & My Recipes

3. Out of all the Candy Cane Cupcake recipes out there, this one from Cake and Allie has to be one of the most beautiful. I love the marbled red and white frosting!

4. This amazing Candy Cane Cake would absolutely steal the show at Christmas lunch! Coated with pulverized candy cane pieces, I think it would also be totally deliciously decadent if you used a fudgy chocolate cake as well.

13 Ways with Candy Canes
Picture Credits: My Recipes & Spicy Icecream

5. I think these cute Peppermint Pinwheel Cookies would make delicious little gifts for friends and family this Christmas. But to make them even more awesome, they are sandwiched together with peppermint icing. Yum!

6. This recipe has fond memories for me, baking with my sister. Which is kind of appropriate as she also helped out with today’s recipe, but more on that later! These easy Chocolate Candy Cane Cookies were inspired by a Donna Hay recipe and are the perfect treat to make with the kids, or to leave out as a bribe, I mean, snack for Santa.

chill-it.jpg
13 Ways with Candy Canes
Picture Credits: Tablespoon & Hungry Girl Por Vida

7. This recipe for Candy Cane Martini Jelly Shots is so creative, not to mention pretty! Perfect little adults-only treat for a Christmas party, and a great concept to experiment with.

8. I have just discovered this gorgeous blog, Hungry Girl Por Vida but I’m totally in love with the gorgeous photos and recipes such as these Candy Cane Truffles. Give them as gifts or stir into warm milk for a decadent peppermint truffle hot chocolate, you can’t go wrong with this great, simple recipe!

13 Ways with Candy Canes
Picture Credits: A Taste of Koko & Raspberri Cupcakes

9. I’ve been obsessed with chocolate “bark” since I made that crazy Sprinkle Bark Cake, and so of course I had to include Peppermint Bark in this roundup! A Taste of Koko has a beautiful version with not one but three layers of chocolate and a generous sprinkling of crushed up candy cane pieces.

10. I love the sound of the Candy Cane Chocolate Syrup (also known amongst us as “awesomesauce”) that my friend Steph made to top this stack of festive red and white pancakes. I can only imagine how awesome this would have tasted!

drink-it.jpg
13 Ways with Candy Canes
Picture Credits: Country Living & My Recipes

11. If you’re still looking for a delicious homemade gift, this Peppermint Hot Chocolate Mix might fit the bill! Packaged up in a pretty jar, I know I’d certainly love a thoughtful (and delicious) present like this! Or, you could make a batch of this for yourself in case hot chocolate cravings strike. It will last for up to six months in an airtight container.

12. Of course I had to booze it up at some point, and this Candy Cane Martini fits the bill nicely! I think this minty martini would be absolutely perfect for holiday parties.

candy cane spider

13. I’m totally thrilled with how this crazy idea turned out – a Candy Cane Spider! Americans might know these better as an Ice Cream Soda or Float but in Australia, we’ve always known them as “Spiders”, but whatever you call it, it’s a delicious creamy drink made with ice cream and topped up with a carbonated drink like Coca Cola or root beer.

I decided to get creative and try a festive version made with candy cane ice cream, white crème de cacao and lemonade. I used a fantastic and easy “no churn” recipe which was also delicious on its own. After that, just put two scoops of ice cream in a tall glass with the white chocolate liqueur (if you like, if you’re making this for the kids, just leave it out) and top with lemonade! An easy Christmassy drink in seconds! I also just want to wish all my wonderful readers a very Merry Christmas and a happy and safe break! Hope it's filled with lots of good food! xox

candy cane spider


Candy Cane “Spider”

Serves 1

No Churn Candy Cane Icecream (adapted from Vanilla Bean Blog)
• 1 can sweetened condensed milk
• 2 teaspoons vanilla extract
• ½ teaspoon peppermint extract (or to taste)
• 2 tablespoons white crème de cacao (optional)
• 2 cups cold heavy cream
• Crushed candy canes (I used 6 regular candy canes)

Candy Cane Spider
• Crushed candy canes, extra, to line rim
• Glucose syrup or honey
• 2 scoops candy cane ice cream
• 15ml white crème de cacao (optional)
• Lemonade (or Sprite) to top up

To make candy cane ice cream, stir together condensed milk, vanilla, peppermint and white crème de cacao in a medium bowl. In a separate bowl or in a stand mixer, beat cream on high until stiff peaks form. With a rubber spatula, gently fold whipped cream into condensed milk mixture. Stir in crushed candy canes and pour into a regular size loaf pan. Freeze until firm, for about 6 hours or overnight. Keeps up to one week in the freezer.

To make the spider, rub a small amount of glucose syrup or honey around the rim of a tall glass with your finger. Place crushed candy canes onto a plate and press rim of the glass into the candy. Place 2 scoops of candy cane ice cream into the glass. Pour over crème de cacao and top up with lemonade. Serve immediately.

Wednesday, November 2, 2011

Turkish Delight and Pistachio Semifreddo

turkish delight & pistachio semifreddo

It's a little strange for a me to be without an ice cream maker, especially considering the name of this blog and the fact that it's coming into the warmer months. But I suppose it's the perfect opportunity to make lemonade from these here lemons and experiment with frozen treats that don't need any special equipment. At least until I save up for my new Cuisinart baby! Semifreddo is the perfect introduction, meaning 'half cold' in Italian.

It is basically a frozen mousse, where egg yolks are whisked over heat with sugar until pale and thick, and then folded into gently whipped cream. It's simpler than making a custard base for ice cream, that's for sure! And like ice cream, the flavour combinations are virtually endless. A splash of booze, some fruit swirled through, it's really up to you how you choose to flavour your semifreddo.

I decided to go with a Middle Eastern inspired dessert using rose water, Turkish delight, pistachios and pashmak, and I've got to say, it was delicious! The one thing I have noticed with semifreddo compared to ice cream is that any 'mix ins' don't seem to distribute as nicely, and sometimes sink to the bottom since the mixture is not as thick as ice cream to keep them suspended throughout. But when set into a loaf shape and cut into slices it hardly matters at all.

I loved how creamy it was, and the subtle rose flavour was really lovely. Add to that crunchy pistachios and sticky, chewy Turkish delight, this dessert was a winner. It would also be beautiful with some raspberries thrown in. While I can't deny that a new ice cream maker is definitely on the Christmas wish list, I'll happily enjoy making and eating semifreddo in the meantime.

turkish delight & pistachio semifreddo

Turkish Delight and Pistachio Semifreddo
Serves 6
Adapted from Fruits and Vegetables

• 4 egg yolks
• 1 egg
• 100g sugar
• 400ml whipping cream
• 1 teaspoon rosewater
• 100g Turkish Delight, cut into 1cm cubes
• 50g unsalted, shelled pistachios
• Pashmak, optional, to serve

In a heatproof glass bowl, combine egg yolks, egg and sugar. Place bowl over a double boiler and whisk constantly until mixture is pale and thick. Remove from the heat and set aside. Whip the cream until soft peaks form, and fold gently into egg mixture. Mix in the rosewater.

Cover the inside of a rectangular loaf pan with plastic wrap and then pour in the egg mixture. Freeze for about 30 minutes before gently mixing in the Turkish Delight and pistachios. Freeze for an additional 4-6 hours, or overnight.

When frozen, take out of the freezer and remove plastic wrap. Cut into slices and serve on plates with pashmak.

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