Showing posts with label ice cream. Show all posts
Showing posts with label ice cream. Show all posts

January 2, 2022

Brown Butter Ice Cream

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I've been searching for the Filipino mantecado ice cream since forever. I can't find any from my tons of Filipino and Spanish cookbooks and online too. Mantecado ice cream was available from ice cream makers in the Philippines eons ago but they stopped making for some reason. The flavor is now being revived by a few ice cream producers and is making a comeback as Filipinos discover how good the ice cream flavor is.

February 16, 2017

Choc*Nut Ice Cream

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I have a small bag of peanut powder and didn't know what to do it with. The suggested banana peanut smoothie sounds yucky to me and cookies aren't appealing either. Last week, I used a little of the peanut powder to make chocolate and peanut candy similar to King™ Choc*Nut, a Filipino peanut and chocolate candy that isn't too chocolaty nor overly sweet and has been a favorite of every Filipino I know. This idea of milk chocolate and peanut combination produced a delicious ice cream flavor.


October 25, 2016

Coconut Milk And Sweet Corn Ice Cream

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Guinatan mais, sweet corn stewed in coconut milk, is a favorite Filipino dessert or snack. It's usually served warm but this time I made it into ice cream. It's sooo yummy. Really yummy.

October 1, 2014

Turrón Ice Cream

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It's the first day of October and the temperatures are falling but it doesn't mean I have to stop making ice cream. Yes, I make ice cream all year round. 


July 19, 2012

Green Mango Ice Cream

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Several Filipino food blogs have been raving about the Filipino green mango ice cream topped with sweet bagoong sauce. I love green mango shake and sorbet and ice cold green mango slices topped with bagoong (salty fermented micro shrimps) has been my favorite since forever. But shrimp/fish flavor and ice cream? Thanks, but I think I'll pass.

August 31, 2009

Wasabi Ice Cream

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wasabi ice cream and a ginger thin

One of the ice cream flavors in an Ice Cream parlor in Singapore that G over at Kitchenmaus mentioned is called Wassup Babe which has, you guessed it, Wasabi. I like wasabi with Japanese food but never imagined it will taste good in ice cream. I have made Black Pepper ice cream before which is not unusual and wasabi doesn't sound any more weird than chicken wing, crab, or octopus ice cream.

The wasabi flavor is distinct and surprisingly really good but the wasabi sting is absent. Maybe it cools off immediately on the tongue or I should have doubled the amount of wasabi powder. I like it with ginger thins and I'm also thinking of making it into an ice cream sandwich with chocolate chip cookies. What do you think will go well with wasabi ice cream, candied eel?

Wasabi Ice Cream
1 cup whole milk
2 tablespoons green wasabi powder
1 extra-large whole egg or 2 small
½ cup sugar, more or less to taste
2 cups heavy cream
  • In a medium saucepan mix milk and wasabi powder, heat the mixture to scalding. In a small bowl, beat the egg and sugar. Add the hot milk while stirring continuously. Return the mixture to the saucepan and cook, stirring constantly, without boiling until custard coats the spatula. Strain into a 4-cup measuring bowl, cover, and chill in the refrigerator for 2 hours. Stir in the heavy cream. Process in an ice cream maker. Transfer into an ice cream container and freeze until firm.

June 10, 2009

Apple Carpaccio

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apple carpaccio with orange blossom and mint ice cream

Alice Medrich in her cookbook PURE DESSERT has a recipe for microwaved thinly sliced apples she calls Summer Apple Carpaccio. The apple halves take 45 seconds to cook in the microwave oven and have less than a teaspoon of sugar each. The apple slices become soft and almost transparent but still crunchy and they are served either fanned or shaped to look like garden roses. She suggests pairing them with Rose Water and Mint ice cream or drizzle with caramel ssauce. I adapted her ice cream recipe using orange blossom water because I was not sure if I will like the rose water flavor, doubled the mint leaves for a stronger mint flavor, and increased the milk by just half a cup. The ice cream flavors are so good together and perfect with the simple sweet apple. And the rose apple "petals" look pretty and fun to eat. The apples are also fantastic with Salted Caramel ice cream.

recipes are adapted from PURE DESSERT by Alice Medrich
Apple Carpaccio
  • Cut the apples in half lengthwise. Peel and core. Place one half apple cut side down on a cutting board and cut crosswise into 1/8 inch slices, leaving the slices in place. Transfer into a saucer, sprinkle with ½ to 1 teaspoon sugar, cover with a bowl, and microwave on high for 45 seconds (1000 watts oven). Cook one half apple at a time.
  • Fan the cooked apple and transfer on a serving plate using an offset spatula. Or shape into roses. Cool completely before shaping. Twist the middle slice without removing it, into a cone to form the bud at the center of the rose. Wrap one or two adjacent slices partially around the bud to resemble the inner petals of the rose. Continue to arrange the adjacent slices, working from the center outward, until the apple looks like an open garden rose. Use an offset spatula to transfer the rose to a serving plate.

cooks in 45 seconds and shaping takes a few minutes

Orange Blossom Water And Mint Ice Cream
1 cup whole milk
12 mint leaves
½ cup sugar
1½ teaspoons orange blossom water, more or less to taste
2½ cups heavy whipping cream
  • Blend the mint leaves and milk in a blender. Strain milk through a very fine sieve into a measuring bowl with spout. Add the sugar and stir until completely dissolved. Add the orange blossom water and heavy whipping cream, stir to combine. Pour into an ice cream maker and churn for 20 minutes. Transfer into an ice cream container and freeze until scoopable. Serve with apple carpaccio rose.

July 27, 2007

Green Tea With Kinako Ice Cream, Gianduja-Stracciatella Gelato & Malted Milk Ice Cream

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green tea with kinako

I couldn't decide which one is my latest favorite ice cream flavor from THE PERFECT SCOOP by David Lebovitz, they all are yummylicious! I have made both the Malted Milk ice cream and the oh so creamy Gianduja-Stracciatella gelato twice already but the Green Tea Topped With Kinako (roasted soy bean powder) is also becoming a real favorite. I'm thinking of making mochi and filling them with the green tea ice cream, then coat the mochi with kinako.

Green Tea Ice Cream Topped With Kinako1 cup whole milk
¾ cup sugar
pinch of salt
2 cups heavy cream
4 teaspoons matcha (green tea powder)
6 large egg yolks
  • Warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and whisk in the green tea powder. Set a mesh strainer on top.In a separate medium bowl, whisk together the egg yolks. Slowly pour the the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  • Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream, then whisk it vigorously until the custard is frothy to dissolve the green tea powder. Stir and cool over an ice bath.
  • Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to manufacturer's instructions. Pre-freeze scoops of ice cream and sprinkle them with kinako, available in Asian stores. This flavor is also excellent with sweet azuki beans, really delicious.
Gianduja-Stracciatella Gelato

1½ cups hazelnuts, toasted
1 cup milk
2 cups heavy cream
¾ cup sugar
¼ teaspoon salt
4 ounces milk chocolate, finely chopped
5 large egg yolks
1/8 teaspoon vanilla extract
  • Rub the hazelnuts in a kitchen towel to remove as much of the papery skins as possible, then finely chop them in a food processor or blender.
  • Warm the milk with 1 cup of the cream, sugar, and salt in a saucepan. Once warm, remove from the heat and add the chopped hazelnuts. Cover and let steep at room temperature for 1 hour.
  • Put the chocolate milk pieces in a large bowl. Heat the remaining cup of cream in a medium saucepan until it begins to boil. Pour it over the milk chocolate pieces and stir until the chocolate is completely melted and smooth. Set a mesh strainer over the top.
  • Pour the hazelnut-infused milk through a strainer into a medium saucepan, squeezing the nuts firmly with your hands to extract as much of the flavorful liquid as possible. Discard the hazelnuts.
  • Re-warm the hazelnut-infused mixture. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm hazelnut mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  • Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the milk chocolate mixture. Add the vanilla and stir over an ice bath.
  • Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
Stracciatella:
5 ounces bittersweet or semi-sweet chocolate, finely chopped (do not use chocolate chips)
  • In a clean dry bowl set over a saucepan of simmering water, melt the chocolate, stirring until it's completely smooth. Drizzle a very thin stream of the warm chocolate into the ice cream during the last possible moments of churning, or by hand while you layer it into the storage container. (I used one of those plastic sauce bottles for really thin drizzles.)

Malted Milk Ice Cream



1 cup half-and-half
¾ cup sugar
pinch of salt
2 cups heavy cream
¼ teaspoon vanilla extract
2/3 cup malt powder
6 large egg yolks
2 cups malted milk balls, coarsely chopped
  • Warm the half-and-half, sugar, and salt in a medium saucepan. In a large bowl, whisk together the heavy cream, vanilla, and malt powder and set a mesh strainer on top.
  • In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  • Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and whisk it into the malted milk mixture. Stir until cool over an ice bath.
  • Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. As you remove the ice cream from the machine, fold in the chopped malted milk balls.

October 25, 2006

Buco Pandan Ice Cream

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Move over coffee mangosteen ice cream! I have a new favorite ice cream flavor, Buco Pandan (young coconut and pandan leaves extract). It is sooo yummy, why didn't I make this sooner. I used frozen young coconut strips and its water, then added buco pandan flavor that comes in a small bottle. I really like the pistachio green hue. This flavor is a huge favorite in Manila using it in everything from fruit salads (a combination of young coconut strips, pandan flavored gelatin cubes, sugar and cream, ooh I'll make this next) to candies, polvoron, barquillos (filled wafer sticks), hopia (Chinese Filipino snacks made with flaky pastry filled with sweet mung bean paste) and buche (mochi).

August 1, 2006

Nonstop Ice Cream Machine

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My Cuisinart ice cream maker has been churning nonstop for oh about 3 months now, it must be exhausted. Which means we have been eating ice cream nonstop since. I didn't eat this much ice cream in my life until now. Most ice cream here are overly sweet for me including Ben & Jerry's and several brands have thickening agents. Even Breyers that used to advertise using just milk, sugar and natural flavors and fruits now uses that gum thickening whatever. By making my own ice cream I am able to reduce the fat by half and sugar by 60%. I don't use those horrible tasting sugar substitutes, I just reduce the sugar. It's also great to be able to prepare Pinoy sorbetes. The very first one I made was macapuno, then, let's see, I have made ube, queso (grated cheddar cheese), halo-halo, coffee (topped with mangosteen preserves), mango using Philippine mango puree, sweet corn with coconut milk, and today langka. Please, somebody stop me, this is so addicting! Or, maybe not. Can someone suggest other Pinoy flavors that I may have missed?

 
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