Tag Archives: ice cream

Small Batch No Churn Ice Cream – Deconstructed Ferrero Rocher and Lemon Curd & Limoncello Cheesecake

ETA (07/21/2017): Replaced both the Ferrero Rocher and lemon curd scoop pictures.

For ice cream lovers without an ice cream maker or a large amount of freezer space, and a love for different flavours of ice cream, a small batch of no churn ice cream may be the solution. Especially as this type of ice cream is so VERY rich and a 1/2 cup serving is enough to satisfy most people. I picked two very different flavours of ice cream to cater to different cravings.

For Chocolate Hazelnut/Nutella Lovers – Deconstructed Ferrero Rocher Ice Cream

I wanted to buy some of the actual chocolates, chop them up and stir them into a Nutella flavoured ice cream but they didn’t have any at the grocery store so I was forced to use the elements for a ‘deconstructed’ version.

Deconstructed Ferrero Rocher Ice Cream – makes ~3 cups

3/4 cups whipping cream
1/2 cup sweetened condensed milk
50 gm coarsely chopped hazelnuts (filberts), reserve a teaspoon or so of nuts for decorating the top
1/2 cup Nutella
1 tbsp rye whiskey vanilla extract
1/4 cup (or more) fudge sauce** (or Nutella if you don’t have any fudge or chocolate sauce)

** I used Martha Stewart’s recipe

In a large cold bowl, whip the cream until stiff peaks form.

In a second large bowl, combine the sweetened condensed milk with the Nutella until smooth. Stir in the chopped hazelnuts.

Fold the stiff cream into the sweetened condensed milk/Nutella/nut mixture.

Spoon half the ice cream mixture into a freezer safe container. Smooth the surface. Dot several half teaspoons of fudge sauce over the surface of the ice cream. Add the rest of the ice cream mixture. Drizzle some more fudge sauce over the ice cream

Sprinkle the reserved nuts over the top.

NOTE: Next time, I won’t line the container with saran wrap as it fell into the ice cream and got all messy. I was TRYING to keep the container neat.

Cover the container tightly with a lid or a sheet of foil and place into freezer for a minimum of 8 hrs or overnight.

For Citrus Lovers – Lemon Curd & Limoncello Cheesecake Ice Cream

I wanted the bright citrus hit of lemons so I used my home made lemon curd to flavour the ice cream. The Limoncello I made a few years ago provided the liqueur in the recipe, and, because it just wasn’t rich and creamy enough with the whipping cream, in an adaptation of an earlier blueberry version, I added cream cheese to make it similar to a cheesecake.

Lemon Curd & Limoncello Cheesecake Ice Cream – makes ~3 1/2-4  cups

3/4 cups whipping cream
1/2 cup sweetened condensed milk
3 oz/85 gm cream cheese, softened to room temperature
1 tbsp Limoncello
1/3-1/2 cup lemon curd, divided

In a large cold bowl, whip the cream until stiff peaks form.

In a second large bowl, whip the cream cheese until smooth and then beat in the  sweetened condensed milk and the Limoncello.

Stir in a few tablespoons of the lemon curd.

Fold the stiff cream into the cream cheese/sweetened condensed milk/lemon curd mixture.

Spoon half the ice cream mixture into a freezer safe container. Smooth the surface. Dot several half teaspoons of lemon curd over the surface of the ice cream. With a wooden skewer or chopstick, marble the curd through the ice cream.

Add the rest of the ice cream mixture and flatten the top. Dot some more lemon curd over the top of the ice cream and marble through as before.

Cover the container tightly with a lid or a sheet of foil and place into freezer for a minimum of 8 hrs or overnight.

Happy Canada Day/ 4th of July Celebration!

Happy Canada Day!

and

Happy 4th of July!

 

I decided to combine the two celebrations, as they’re so close together, and make a nice meal for one (or two). A spatch-cocked little chicken was roasted and served with corn and spinach malfatti. Simple and tasty.

Dessert … well, I went a bit overboard there. I bought a 3 pack of fruit (2 blueberries and 1 raspberry for $5), mainly because I wanted to make blueberry muffins and came up with two fast and easy “red/white and blue” themed desserts.

French vanilla ice cream …

and

Vanilla bean panna cotta with blueberries and raspberries

Sweets to the …

… well, ME.

A change up from the endless bread posts.

I tried out a recipe for red velvet cake for the first time by making a half batch and baking cupcakes. Next time … do NOT double the cocoa cause the liquid red food colouring ended up sort of garnet instead of the ‘red’ that the person who posted/rec’d the recipe had. Since the cupcakes went into the freezer, I didn’t make a frosting but the cream cheese/butter combo is probably warranted.

And I made a batch of date oatmeal turnovers using a tried and true recipe. I made a few changes to switch things up like NOT pulsing the oatmeal flakes a bit in the food processor, which was a mistake. There’s a bit too much texture/roughage for my taste. And, I decided to try the egg glaze to see if I liked the shiny look … meh!! (I don’t think the look is worth using up a perfectly good egg especially as I ended up throwing away the rest.) For serving, I’d make up an icing sugar/butter glaze and drizzle it over the turnovers.

A few other things I’ve made include a batch of Nutella panna cotta

ETA (04/12/2017): I decided to add the recipe in case anyone is interested.

Nutella Panna Cotta – makes ~1 3/4 cups, serves 4-6

1 cup/250ml whipping cream (**1/2 cup 2% milk and 1/2 cup whipping cream)
25g/2 tbsp sugar (**reduce to 1 tbsp next time)
1 tsp gelatine (**used 1 1/2 tsp)
1 1/2 tbsp cold water
1/2 cup Nutella
**pinch of salt (optional)

** Adjustments made

In a small bowl, add the gelatine and sprinkle the water over the top. Allow to bloom.

Scald the cream in a saucepan on the stove, or in a microwave safe bowl, and stir (or whisk) in the sugar and salt. Add a bit of the warmed cream to the gelatine mixture and stir until the gelatine is dissolved. Stir the Nutella into the warm cream until it’s thoroughly dissolved. Add the gelatine mixture and stir. Pour the mixture through a sieve into a measuring cup. Portion the panna cotta mixture evenly into 4-6 containers.

Let set in the fridge for at least 2 hrs. Four is preferable if you can wait that long. There’s no need to turn out the panna cotta. Eating it out of a pretty glass or other serving dish is fine.

.. and a quick sundae with the last of the French vanilla ice cream in my freezer and some sea salt caramel sauce.

Happy Easter!

After a modest meatless Good Friday meal, Easter is a celebratory occasion and this meal reflects that.

Soup was re-purposed from the salted cod, cannellini bean dip with the addition of egg noodles and ham broth.

Ham glazed with a plum balsamic reduction, mashed potatoes and peas with cherries jubilee

Washed down with strawberry lemonade.

I made a batch of crepes and paired them with the cherries jubilee sauce.

And drunken strawberries (strawberries macerated in sugar and Cointreau) over crepes with French vanilla ice cream.

And then, cause I had some cream puffs in the freezer and fresh strawberries, I sliced half open and filled them with sliced strawberries and sweetened whipped cream. I made a chocolate glaze to finish the presentation. Pretty but a bit messy to eat.

So, I piped the whipped cream into the rest of the cream puffs and served them with chocolate dipped strawberries.

Pick the one you want or eat one … or 2 of each.

Good Friday Meal Pan fried Panko breaded sole fillets, sauteed kale and a re-purposed white cannellini bean dip over dried salted cod. (No recipe cause I’m still working on getting it as good as my dad’s. After last year’s under-seasoned dish, this year, I didn’t soak the cod long enough and the dip needed to be baked longer as it was a bit too watery from the moisture in the cod. Eaten with the semolina sourdough bread, however, the saltiness was reduced somewhat. I started the meal with clam chowder.

No-Churn Blueberry Cheesecake Ice Cream

I’ve been doing some more freezer diving lately as a way of keeping grocery costs down and because the frost layer is pretty thick and I really NEED to defrost the poor thing. So, my recycled meals have been quick, tasty and filling (and, of course, economical) but not exactly post worthy. I’ll post a summary of this month’s meals shortly.

While rooting around in the depths, I ran across a clam-shell of blueberries, bought on sale a couple of months ago, and debated on lemon blueberry pound cake or muffins. I went with a no-churn blueberry cheesecake ice cream. The sweetened condensed milk (bought during the Xmas baking sales), along with the heavy whipping cream, will also help to clear out the fridge and pantry.

ETA: Sorry for the ‘not pretty’ picture below. I kept meaning to take a nicer one and then just devoured the rest of the ice cream without taking a single picture. (OOPS!!

No-Churn Blueberry Cheesecake Ice Cream – makes ~4 cups

Ice cream base

NOTE: Recipe measures after the slash are based on using the smaller CDN can (300 ml) of sweetened condensed milk

2 cups heavy whipping cream/ ~ 1 1/2 cups
1 can (14oz) sweetened condensed milk/ 1 CDN can (10oz)
7 oz cream cheese, room temperature/ 5 oz
2 tsp vanilla / ~1 1/2 tsp

Blueberry swirl

2 cups fresh or frozen blueberries
3 tbsp sugar
2 tbsp lemon juice

Making the fruit swirl:

Combine the blueberries, sugar, and lemon juice in a pan over medium-high heat. Cook until the berries burst and release juices. You can crush some of the berries with your spoon or spatula to release more juices.

Let the berry mixture simmer for a few minutes, until the mixture thickens. Remove the pan from the heat, pour into a bowl, and stick your bowl in the fridge to chill. This is a good make ahead and the leftover ‘sauce’ makes a good topping for ice cream or pancakes.

Making the ice cream base:

In a VERY large bowl, beat your cream cheese with an electric mixer fitted with whisk/beater attachments until smooth.

Slowly add condensed milk and vanilla, and whisk the mixture until smooth.

Add the heavy cream and keep whisking until stiff peaks form. (This will take longer than usual due to the other ingredients. About 10 minutes is my estimate.) Spoon about half of your whipped cream mixture into a standard sized loaf pan.

Remove your chilled berry sauce from the fridge and spoon about half of it over your whipped cream mixture in the loaf pan. Blobs of sauce work. Don’t worry about making it pretty.

Cover with your remaining whipped cream mixture, and top with the rest of the berry mixture. Use a butter knife to drag/swirl your blueberry mixture into your cream mixture.

Cover the pan tightly with aluminum foil, and stick it in the freezer for about 6 hours, or until ice cream is firm enough to scoop. For a faster set, make the ice cream in 2 containers.

No-Churn Dulce de Leche Ice Cream

I’m reposting this recipe by itself cause too many people seem to have missed it in its original Canada Day posting and it deserves a second look. I’m adding a couple of new pictures as well.

It was too blah and gray to bbq so I made chicken cutlets out of some of the boneless and skinless chicken breasts I bought on sale yesterday and served them with roasted potato wedges and a classic mojito. I finished the meal with no churn ice cream.

I’ve made ice cream before using the classic cooked egg custard and my inexpensive ice cream maker. It was very tasty, but time consuming to make, since you need to pre-chill your freezer container for a MINIMUM of 24 hrs…72 is much better. And you have to make your custard mixture the day before and refrigerate it at least overnight before churning it.

As with no-knead bread, I thought the concept seemed too good to be true. All you need is sweetened condensed milk, whipping/heavy cream and flavourings. And time, of course. You have to let your mixture freeze for at least 6 hours or all you get is a milkshake.

I had a can of dulce de leche flavoured sweetened condensed milk, that I bought on sale a while ago, in the pantry … which would save having to buy the plain version. So I gave it a try.

After all, ice cream and summer go together.

Dulce de Leche No-Churn Ice Cream – 4 cups

350 ml (1 1/2 cups) cold whipping cream
250 ml (1 cup) dulce de leche-flavoured sweetened condensed milk
30 ml (2 tbsp) bourbon or whiskey
5 ml (1 tsp) pure vanilla extract

In a large bowl using an electric mixer, starting at low and gradually increasing speed to medium-high, whip the cream until stiff peaks form.

In medium bowl, combine the sweetened condensed milk, bourbon and vanilla extract. Gently but thoroughly fold whipped cream into the milk mixture, being careful not to deflate the cream. You can start by stirring in about a cup to lighten the condensed milk mixture and then fold in the rest.

Spoon the mixture into a metal loaf pan or any freezer-safe container, lay a sheet of plastic wrap directly on top of the ice cream and freeze for 6 hours or overnight. You can drizzle additional dulce de leche over the ice cream as you pour it into the container. In Canada, a can of dulce de leche contains 300 ml, so you’ll have about 50 ml to play with.

NOTE: I used 2 tbsp of my whiskey vanilla bean extract in place of the liquor/vanilla combo. I tried to fold the whipped cream into the condensed milk mixture as carefully as possible in order not to deflate it but I lost a LOT of volume. Hopefully you’ll do better.

Salted Caramel Sauce

Spring seems to have finally arrived. The daffodils my dad planted years ago have bloomed, which adds a lovely note of colour to the front of the house.

I’ve been busy working and, by the time I get home, I’m too exhausted to do much more than throw something in the microwave. On the weekends, I do the bare minimum of housework, mostly laundry, and spend the rest of my time sitting in front of the computer monitor reading and resting for the week to come.

I usually have a container of ice cream in my freezer, for quick desserts, but ice cream is a little bare bones, so I made this salted caramel sauce to dress it up. The recipe was posted several years ago as an accompaniment to a pumpkin pie cheesecake that was … to die for. Since I’m not fond of pumpkin, that’s a great compliment from me.

Salted Caramel Sauce – makes ~ 1 1/2 cups

1 cup white sugar
1/4 cup water
1/2 cup heavy cream (35 % butterfat or whipping cream)
2 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1 pinch coarse salt (reduced from the 1 tsp recommended)

Add the sugar to a medium sauce pan. Drizzle the water around the edges of the sugar so it washes towards the center of the pan and does not stick to the sides. Heat the sugar and water in a sauce pan over medium heat and simmer it until it turns a medium amber colour. Do NOT stir the mixture in the sauce pan.

Remove from the heat and carefully pour in the heavy cream.

Return to heat and cook until smooth, stirring with a wooden spoon. Stir in the butter.

Allow the sauce to cool for a few minutes and stir in the vanilla extract and salt.

Let the sauce cool and transfer it to a glass jar or other lidded container and refrigerate.

Store your leftover sauce in the fridge and warm it up briefly, in the microwave, before pouring it over your ice cream. Too warm, and it will melt your ice cream … too cool, and it won’t flow well. It’s tricky but even if it doesn’t LOOK pretty, it will be delicious. I used my home made whisky vanilla extract in the sauce, cause that’s the way I roll when I want to indulge in a decadent dessert.