29 Nov 2013

It's so fluffy!

Felicity Cloake writes in The Guardians' blog Word of Mouth under a header "How to make perfect ice cream". She is testing in her kitchen various ice cream recipes to find the perfect one: fresh, light but rich. Particularly "the mousse method" catched my attention. The rich and delicious ice cream is said to be made without further whisking during the freezing period. This sounds like an every day ice cream, so I definitely had to test it:

First you whisk (lightly) 2 egg yolks (I used 3, because the two egg yolks weren't enough to be whisked in a large bowl). Then you heat 125 ml water and 50 g sugar and pour it on the beaten egg yolks, constantly whisking. A miracle happens: this small amount of ingredients forms a bowlful of fluffy, light mousse!

Now, you beat softly the whipping cream (add one tea spoon of vanilla) and fold the two together. In this phase it is easy to believe that no further whisking is needed during the freezing.

After a couple of hours in a freezer, the ice cream is ready to be scooped. It is so fluffy and forms perfect scoops. It tastes creamy. It is not exactly ice cream, but a proper weekday delicacy.

During the coming weekend I have to test the traditional custard method, which Felicity writes about...

1. the fluffy mousse, 2. softly whipped cream, 3. folding the two together, 4. scooping the delicacy

24 Nov 2013

Gigerbread Ice Cream

Christmas is near. Christmas decorations are, one by one, finding their places aroud the house. I bought some blue and white hyasinths and I hope that they flourish by the 6th of December (Independence Day in Finland). I decided to add some more christmaslike fragrance by making ice cream with gigerbread spices:

2 dl (3/4 cups) whole milk
2 tbsp dark syrup
2 tbsp dark cocoa powder
1 tsp cinnamon
1/2 tsp clove
1/2 tsp ginger
6 egg yolks
2 dl (3/4 cups) sugar
4 dl (1 2/3 cups) cream

In a pot combine milk, syrup, cocoa powder and spices. Constantly stirring, cook to simmer.

Let the mixture cool.

In a bowl combine egg yolks and sugar. Whisk them until the mixture is creamy and white. Add the warm milk with spices. Then return the mixture to the pot and cook gently, stirring, until temperature reaches 82 degrees celsius.

Cool the mixture in fridge and then put it in a freezer (or use your ice cream maker). After about 1-2 hours it is ready to be whisked. Whisk 1-2 minutes and return to the freezer. Repeat this after an hour and again until it is  frozen.

To make beautiful sundaes I baked some gigerbreads, too. I used a recipe I found in Kinuskikissa internet site. I used gingerbread moulds but also made some sticks of different shapes. I think they are funny and very suitable for sundaes. To add colour, I spooned some whipped cream on top of ice cream, then added a couple of cranberries. Merry (soon to be) Christmas!

Gingerbread "decorations".

Frozen Yogurt

I find the resipes for frozen yogurts most interesting. There is an huge variety of the basic ingredients and preparation methods. Still, it seems to be easier to make frozen yogurt than ice cream. At least it is faster. My first try was based on a recipe I found in Yogurt from Home web site. I used Bulgarian yogurt, strained in fridge overnight. So here is how I made my Vanilla Frozen Yogurt:

1,5 dl (2/3 cups) sugar
3,75 dl (1,5 cups) milk (I used whole milk)
1 egg
500 g Bulgarian yogurt
1 tsp vanilla

Scoop the yogurt in a colander wich is placed on top of a bowl. Cover with a plastic wrap and place in a fridge overnight (or at least for 4 hours).

In a heavy pot, combine milk, sugar and egg. Constantly stirring, cook over medium heat until the mixture thickens a bit (temperature reaches 82-85 degrees celcius).

Let the mixture cool, then blend in yogurt and vanilla. First place the mixture in the fridge. After it is cool put it in a freezer. Let it freeze for about two hours. Remove from the freezer and whisk for a while. Place back in the freezer and after an hour whisk again. Repeat until the mixture is too hard to whisk. I found the frozen yogurt very tasteful when it was still a bit soft.  

It tastes delicious, you should give it a go!

1. Milk, sugar and egg combined, 2. strained yogurt, 3. whisking it all together, 4. nearly frozen yogurt