Ice Cream

Finally a new post! It feels like it has been ages, about two weeks. Not that bad, I guess, but still a while. On one of my last days at my old job, my co-worker (that word does not do him justice, he is my friend) surprised me with a gift! An ice cream maker!! Ecstatic does not begin to describe my emotion. I can't tell you how long I have wanted an ice cream maker. I always try to save my money, as much as I can, so I was reluctant to buy one. Then he came into the shop holding a big box, eyes almost swelling with tears, telling me he wishes me the best of luck. And that he will miss me. Gratefully thanking him, giving a giant hug saying how awful it will be that I won't be able to see him every day. Whenever he would come to start his shift, my mind would always race with all the new things I had to tell him. Text messaging will have to suffice for now, until I find a day we both have off so I can go visit him.

The ice cream maker is bright red. The exact one that I had see in a page of Martha Stewart Living over a year ago in a American/Fourth of July kitchen accessories spread. I tore out the page, loving all the red, white and blue. The New England nautical charm every piece had, it all looked amazing. 

I knew I had to make some ice cream right away. I shoved the bowl into my already packed freezer and began furiously clicking away at websites. I found one recipe for 'The Darkest Chocolate Ice Cream in the World' it must be made, I thought. This recipe would either be truly amazing or a complete lie. So after making it, eating, almost all of it, I can tell you its rich, thick, super chocolately & wonderful. I didn't let it set completely in time for the photos, so that's why it looks a bit melted. But when it does set after a few hours in the freezer, it's like eating fudge. It has a bit of cream cheese in it, which I found weird at first, but it makes it really creamy. Of course I added more chocolate on top of super dark chocolate.

For the sauce, I made Kamran's Hot Fudge Sauce. With just a bit of espresso added to it to make it even more intense. A complete and utter chocolate overload, in the best way.

A few days after I got the ice cream maker, a book I ordered online came in. It was the Laduree Sucre Cookbook. The most beautifully packaged cookbook I have ever seen. A soft, pillowy cover, gold trimmed pages, encased in a layer of lavender tissue paper and it's own box. Too precious to ever throw on the kitchen counter, but I have no problem writing down the recipes to make them. It's worth the minimal extra effort. 

To my surprise, there are some ice cream recipes in the book. One of them that looked particularly amazing was the Glaces Petales de Roses, Rose Petal Ice Cream. It's a loving pale shade of pink with three different type of rose ingredients. I would have made this exact recipe but I am currently overloaded with lemons. Probably over two dozen. So I knew I had to adapt this recipe to be lemon. And I had a bottle of orange blossom water which I had never used, so a perfect combination. 

Unlike the chocolate ice cream, which is almost overwhelmingly strong, this ice cream is subtle, sweet, slightly floral and my new favorite EVER. It's seriously that good. I want to make it again right now. The lemon is bright in it, the orange blossom water ads a nice back note that is not overpowering. A true winner.

Amazing butter crisps as well.

Lemon & Orange Blossom Ice Cream

2 1/4 cups (500ml) full cream milk

1/2 cup (120ml) heavy cream

1/4 cup + 1 tbsp (70ml) lemon syrup*

3 tbsp (50ml) orange blossom water

8 egg yolks

2/3 cup (135g) sugar

*lemon syrup:

2 tbsp (30ml) water

2 tbsp (30ml) lemon juice

zest of two lemons

1/2 cup (112g) sugar

Combine in saucepan over medium heat, bring to a boil and simmer for 5-10 minutes. Until it has reduced and gotten thick. Strain and let cool for 20 minutes.

In a saucepan bring the milk and cream to a boil. Remove from heat and add the lemon syrup and orange blossom water.

In a large bowl, whisk the egg yolks and sugar until slightly pale. Pour a third of the milk and cream mixture over the egg yolks and sugar (this will temper the yolks). Stir together with a whisk and pour the whole mixture back into the saucepan.

Cook over a low heat, stirring constantly with a wooden spoon until the custard thickens. It should coat the spoon when ready. If you run your finger down the back of the spoon, the custard should not run back into the line. It is important that the custard does not come to the boil.

As soon as the custard his this consistency, remove from the heat and pour into a bowl to stop the cooking. Continue to stir for 5 minutes so the custard stays smooth. Refrigerate until chilled (at least 3 hours but overnight is best).

Pour into the preperation bowl of your ice cream maker and freeze according to the instructions – transfer to an airtight container and freeze for three hours before serving.

an adaptation of a Laduree, Sucre Recipe


Darkest Chocolate Ice Cream in the World

Base: 

2 cups (475ml) milk

4 tsp (10g) cornstarch

1 cup (240ml) heavy cream

1/2 cup (112g) sugar

2 tbsp (50g) light corn syrup

a pinch of kosher salt

3 tbsp (90g) cream cheese, softened

Sauce: 

1/2 cup (118g) unsweetened cocoa

1/2 cup (120ml) brewed coffee 

1/2 cup (112g) sugar

1/4 cup (42g) bittersweet chocolate 

Make the ice cream: In a bowl, stir together a ladle full of milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes. Place cream cheese in a bowl and pour in a ladle full hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture. 

Make the chocolate sauce: Bring cocoa, brewed coffee, and sugar to a boil in a 2-qt. saucepan over high heat; cook for 30 seconds. Remove from heat and stir in chocolate. 

Stir sauce into ice cream base. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled. Pour mixture into an ice cream maker; process according to manufacturer's instructions. Transfer ice cream to a storage container and freeze until set.

Chocolate Fudge Sauce Recipe from Kamran's site! (I just added a bit of espresso powder, dissolved it in the cream)

a slight adaptation from Saveur

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