White Chocolate Macadamia Nut Ice Cream (#63)

5 01 2014

I was tidying the pantry cupboard the other day and came across a secret stash of macadamia nuts from our November getaway to Maui.  November has always been the prime time for the Official Taster and I to sneak away — it’s the greyest, wettest, and absolutely most dreary month in Vancouver.  Ordinarily, we’re the type to throw on our backpacks and head off to explore unfamiliar places.  But the past Fall had been such a whirlwind of activity for both of us that, this time around, we needed a wheely-suitcase holiday.  Maui it was then.

Lahaina, Maui, Hawaii, sunset

A recursive sunset from our hotel in Lahaina, Maui.

Of course, any trip to Hawaii requires loading up on macadamia nuts.  (Travel tip: forego the overpriced gift shops!  Your best bet is to buy your mac nuts at Costco or Walmart.)  These rich, buttery nuts are a bit of an indulgence.  They’re loaded with fat and calories, but they’re oh so tasty when whirled into white chocolate ice cream.

Mauna Loa, macadamia nuts, macadamiass

Load up on these bad boys when you’re in Hawaii!

roasted macadamia nuts, macadamias, mac nuts

Yum!

Toss your New Year’s resolution out the window and whirl up a batch of ice cream!

White Chocolate Macadamia Nut Ice Cream (Makes about 1.25 L)

2 eggs
1/4 cup white sugar
3 cups half-and-half cream
Pinch of sea salt
8 ounces quality white chocolate, finely chopped
3/4 cup chopped macadamia nuts (I used lightly roasted and salted ones)

Read the rest of this entry »

Advertisements




Horlicks Ice Cream (#62)

1 10 2013

When we had a week of surprise sunshine and warm temperatures earlier this month, I had been hopeful that summer would extend right through to the end of September.  But alas, Raincouver is back with a vengeance.  The last few days have seen howling winds and sideways rain.  Welcome, Fall.  It’s officially time to switch from iced coffee in the morning to a warming drink instead.  The last couple of days, I’ve been drinking Horlicks with a shot of espresso.  Hor-what you ask?!

Horlicks is a malt drink mix.  Though it was developed by two English-born brothers in the United States, I tend to think of Horlicks as a “Chinese drink”.  It’s quite popular in Hong Kong, and hence it became a staple in many Chinese immigrant households in Vancouver.  Other kids drank Nestle Quik growing up.  I drank Horlicks.

Horlicks malted milk drink mix

Horlicks malt drink mix.  Delicious and nutritious!

Horlicks is actually quite good for, with 45% of your daily recommended calcium and 10% of your daily iron in each serving.  When mixed into a basic ice cream custard, it makes for an incredibly rich, delectable, and — dare I say — healthy dessert!

Horlicks Ice Cream (makes about 1.25 L)

3/4 cup Horlicks powder
1/2 cup white sugar
2 eggs
3 cups half-and-half cream
Pinch of sea salt Read the rest of this entry »





Rhubarb Crumble Ice Cream (#61)

8 09 2013

My mother in law stopped by yesterday and brought along a huge bag of goodies from her garden: beautiful heirloom tomatoes, yellow cherry tomatoes, amazingly fragrant basil, green beans, and rhubarb.   Rhubarb typically peaks in the spring, but I guess when you have your own garden, anything goes… or grows!

I suppose I could have gotten creative with the tomatoes or the basil (green bean ice cream would have been pushing it), but I thought a rhubarb ice cream recipe would be safest.  I have already developed recipes for Strawberry Rhubarb Ice Cream, Rhubarb Ginger Ice Cream, and most recently Rhubarb Orange Star Anise Frozen Yogurt.  What next?

I scanned the kitchen and zeroed in on a canister of old fashioned rolled oats I had on the counter.  With autumn just around the corner, a Rhubarb Crumble Ice Cream was in order.

I love rhubarb crumble, and I love it even more when it’s topped with a huge scoop of vanilla ice cream.  Trouble is, the warm fruit usually melts the ice cream.  Unless you inhale your dessert, you end up with a bowl of soupy, fruity cream!  Solution?  An ice cream recipe that captures the sweet-tangy taste of cooked rhubarb and the satisfying crunch of a buttery crumble topping.  Enjoy.

Cook down rhubarb, orange zest, OJ, and sugar...

Rhubarb, orange zest, sugar, and orange juice…

rhubarb orange compote

… cooked into a luscious compote.

crumble topping

A quick crumble topping made of oats, flour, butter, and brown sugar.

Rhubarb Crumble Ice Cream  (Makes about 1.25 L)

Ice Cream:

2 eggs
3/4 cup white sugar
3 cups half-and-half cream
Pinch of sea salt
1/2 tsp pure vanilla extract

Rhubarb Orange Compote (makes 1 cup):

2.5 cups of chopped rhubarb
1/2 cup of sugar
Juice and zest of one orange

Crumble Topping

1/4 cup of butter
1/3 cup of flour
1/3 cup of old fashioned rolled oats
1/4 cup of brown sugar
Pinch of salt

Read the rest of this entry »





Huffington Post’s and 52 Scoops’ Best Summer Ice Cream Flavours – Top Picks for 2013

15 06 2013

The Huffington Post recently posted its editors’ top 10 picks for best summer ice cream flavours.  With the exception of one pint of Ben & Jerry’s, all others were small-batch, artisanal companies.  The line up of flavours looks AMAZING.  But the trouble is you might have a hard time finding these brands in your local supermarket.  And even though several companies offer online sales, I doubt many of you will actually do that.

So what do you do if you have your heart set on one of these gourmet ice cream flavours and you can’t find it locally?  You make your own, of course!  That’s the beauty of having your own ice cream maker.

Here’s the line-up of Huff Post’s Top 10 picks, paired with a 52 Scoops recipe that might do the trick when that ice cream craving hits.

#1 Craving Coffee?

cinnamon coffee ice cream

Huff Post’s #1:  Steve’s Cold Brewed Cinnamon Coffee Ice Cream (Photo Credit: Damon Dahlen/The Huffington Post)

The Official Taster says: "This is perfect for my coffee addiction!"

The Official Taster says: “Try 52 Scoops’ Vietnamese Coffee Ice Cream

.

#2 Want a Hit of Cinnamon?

Honey Cinnamon Ice Cream

Huff Post’s #2: Snoqualmie’s Honey Cinnamon Ice Cream (Photo Credit: Damon Dahlen/The Huffington Post)

Oatmeal Cinnamon Ice Cream Sandwiches

The Official Taster says: “Make Saigon Cinnamon Ice Cream Sandwiches!  Or, just make the ice cream.”

.

#3 Need a Pucker?

Jeni's Splendid Ice Cream, lemon curd ice cream

Huff Post’s #3: Jeni’s Juniper & Lemon Curd Ice Cream (Photo Credit: Damon Dahlen/The Huffington Post)

Lemon ricotta ice cream

The Official Taster says: “Pucker up with Lemon Ricotta Ice Cream!

.

Read the rest of this entry »





Kheer Ice Cream (#56-E)

10 04 2013

Rice pudding used to totally gross me out.  I mean, come on, I’m Chinese.  Rice should be:

  1. Steamed
  2. Cooked into congee
  3. Fried

Cooked with milk and sugar?  Eeeeeeewwwww!!!

But my tastes started to change some years ago, and now I love rice pudding, especially South Asian style rice pudding, kheer.  Last week, while at an Indian restaurant enjoying a bowl, it occurred to me this dessert could be probably churned into a delectable ice cream.

After doing some research, I realized there many, many different methods and variations of making kheer.  Should I use cream, milk, coconut milk, or sweetened condensed milk?  Full fat or reduced fat?  Basmati rice or regular long grained rice?  Raw or cooked?  If raw, pulse the rice first or not?  Will frying the rice in ghee first really make a difference?  Saffron or not?  Pistachios, cashews or almonds?  In the absence of an obvious go-to  recipe, I developed a recipe for kheer that draws from numerous recipes found online and with ingredients that I had on hand at home.

For my first attempt at making kheer, it turned out quite well — sweet, creamy, and wonderfully aromatic.  Cardamom is what gives kheer its unique, distinctive taste — if you’re a fan, you might want to use an extra pod or two into the recipe.

Indian rice pudding

Homemade kheer — sweet, creamy, and wonderfully aromatic!

When the kheer was churned into ice cream, it developed quite an interesting texture.  Even though the recipe uses milk instead of cream, the starchiness of the rice made the ice cream quite thick and creamy.  The broken grains of rice added a bit of a chew and the pistachios a nice crunch.

You’re best off serving this ice cream shortly after churning and with only a quick chill in the freezer.  If you chill it overnight, it will freeze up rock solid due to the low fat content.  (This is solvable of course by letting the ice cream warm up on the counter or in the fridge… but who has the patience!!)  Also, this ice cream has almost no overrun, so you might want to double the recipe if you want to make a full litre.

Kheer Ice Cream (Makes about 0.5 L)

4 cups whole milk
1/4 cup long-grained rice
3 cardamom pods, crushed
Small pinch of saffron threads
1/4 cup white sugar (or more to taste)
1/4 cup chopped pistachios

Read the rest of this entry »





Lemon Ricotta Ice Cream (#55-E)

29 03 2013

Thank you Vancouver for promising me a week of sunshine!!!

Vancouver sunshine

Sunshine, sunshine, nothing but sunshine!

What better way to embrace spring sunshine than with a bright, citrus-y ice cream flavour?  Lemon Ricotta Ice Cream has been on my to-make list for months now, but the dark, dreary days of winter called for richer flavours.  Now that spring is in the air, it’s time to re-introduce lighter, fruitier flavours to the 52 Scoops repertoire.

This ice cream recipe is egg-free and super simple.  No cooking required!  Just pour the ingredients into a blender, give it a whirl, and you’re pretty much good to go.

The ice cream turned out light and fresh, sweet and tangy — absolutely delicious!  Texture wise, the ricotta cheese makes the ice cream a little more crumbly / flaky compared to other 52 Scoops recipes, so let it warm up ever so slightly before scooping and serving.  Enjoy it on its own or try serving it with a couple of shortbread cookies on the side.

Lemon Ricotta Ice Cream (Makes about 1.25 L)

3/4 to 1 cup white sugar
1-1/2 cups ricotta cheese (I used 10% M.F.)
1/2 cup lemon juice (3 to 4 lemons)
1 tablespoon grated lemon rind (3 to 4 lemons)
Pinch of sea salt
1 teaspoon vanilla
2 cups half-and-half cream Read the rest of this entry »





Oatmeal Cinnamon Ice Cream Sandwiches (Saigon Cinnamon Ice Cream #54)

23 03 2013

Remember my friends Pete and Bec?  The ones who I had over for a farewell dinner and Tim Tam Ice Cream Sandwiches before they moved back to Australia?  Well I didn’t mention that the evening they were over, they brought with them two huge bags of groceries and pantry items that they couldn’t finish up and otherwise would have tossed.  Two huge goodie bags full of things like spring roll wrappers, olive oil, shredded coconut, and white chocolate chips.  (Thanks guys!  The Official Taster and I are slowly working through the lot.)  One of the most curious items I found in the bags was a spice jar containing Saigon Cinnamon.  This was new to me.

cinnamon

Saigon cinnamon

After some quick poking around on Google, I learned there are four main varieties of “cinnamon”.   Ceylon cinnamon is considered the “true” cinnamon.  The three other varieties, Indonesian cinnamon, Chinese cinnamon, and Saigon cinnamon, are actually from a related plant called cassia.  Ceylon cinnamon is the most expensive of the four.  But when it comes to flavour and aroma, it’s Saigon cinnamon that really packs a punch.

When I compared my “regular” cinnamon (unspecified variety, but most likely Indonesian cinnamon, as it is purportedly the cheapest and most common variety of cinnamon in North America) with the Saigon cinnamon, the Saigon variety was, by far, more aromatic and spicy.  It had a delightful burn on the tongue, like I had just popped a couple of cinnamon hearts into my mouth.

It was rather timely that I received an email from a blog reader last week suggesting I make cinnamon ice cream.  Even better, I thought I would bake a batch of oatmeal cookies and assemble some Oatmeal Cinnamon Ice Cream Sandwiches.

The Oatmeal Cookie recipe below is from All Recipes, with a reduction in the total amount of sugar, since I find most cookie recipes are too sweet.  The cookies themselves are rather understated, which is fine for ice cream sandwiches since I want the ice cream to be the star of the show.  If you are making just the cookies (and not ice cream sandwiches), I would suggest adding a cup of raisins and/or chopped nuts for a bit more texture and interest.  The ice cream recipe is pretty much just a basic custard recipe with a couple teaspoons of Saigon cinnamon and some vanilla for depth – super easy.

Do you best to track down Saigon cinnamon — it’s amazingly fragrant, sweet and spicy at the same time.  It brings the ice cream to life.  If you can’t find Saigon cinnamon, regular cinnamon will do too, but use 1-1/2 teaspoons for the cookies and 3 teaspoons for the ice cream.

Depending on how thick or thin you spread your ice cream, you may or may not have some leftover cookies.  I ended up making ten ice cream sandwiches, each with a good, thick layer of cinnamon ice cream.  The ten extra cookies are stashed in a top secret location, away from the Official Taster.

Oatmeal Cinnamon Ice Cream Sandwiches

For the Oatmeal Cookies (Slightly adapted from All Recipes)

(Makes about 30 single 2-1/2″ cookies.  If you are making sandwiches, you will have some leftover cookies)

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon Saigon cinnamon
1 cup butter
1-1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
3 cups quick cooking oats (not instant)

For the Saigon Cinnamon Ice Cream (Makes about 1.25 L)

2 eggs
3/4 cup white sugar
3 cups half-and-half cream
2 teaspoons Saigon cinnamon
Pinch of sea salt
1 teaspoon vanilla
Read the rest of this entry »








%d bloggers like this: