14 Sep 2014

The Second Best: Goat Cheese Ice Cream with Honey

My best (and most laborious) self made ice cream so far is the tartufo (chocolate and hazelnut ice cream with chocolate core). Now I have found a serious challenger to it. I decided to try how to make ice cream of goat cheese. So, here is my quite simple recipe of goat cheese ice cream, which rises right up to the second place in my top list.

about 80 g goat cheese (chèvre) 
1 dl sugar
1 tbs honey
1/2 organic lemon (zest and juice)
3,5 dl heavy cream
1,5 dl whole milk

Cut of the hard outer part of the goat cheese. Cube the cheece and put the cubes into a bowl. Add the sugar, liquid honey, the grated  lemon zest and lemon juice. Whisk until the sugar is dissolved.

Stir in the milk and cream and refridgerate the mixture until chilled. Pour the mixture into an ice cream maker and freeze according to the manufacturer´s instructions. Transfer the ice cream to a freezer-safe container and fold in some liquid honey. Cover and freeze until firm. Serve with fresh raspberries.

To get a stronger taste, use 100 g goat cheese. 


30 Mar 2014

The first one!

The first outdoor ice cream cone in spring tastes so delicious. At the end of may the sun was shining, flowers were plated on the Theatre Bridge and it was over zero degrees warm. So, time to celebrate!

Almond-toffee and fazerina...

Yellow is the color of spring.


16 Mar 2014

Flavour of The Day

March is Morelli's Gelato Month. Every day in march they create a new flavour, suggested by anyone via facebook or twitter. The flavours have sounded delicious so far. Today's flavour was carrot cake, my suggestion! Because I wasn't able to fly to any of Morelli's stores to taste it, I asked if I could have a photo of it. They kindly sent me one. So, here it is...and, so I hear, has been popular worlwide today :).

8 Mar 2014

Gelato Tasting in Scotland

Roadtrip to Stirling, Isle of Skye, Inverness, Perth and St Andrews offered a great oppportunity to taste Scottish artisan ice cream flavours.

There is an excellent selection of ice cream flavours in Zingersmans Sports Cafe at the University of Stirling Sports Centre. The three flavour sundae was plentiful and especially the fruity irn bru flavour was something I had never tasted before. Irn bru is said to be "Scotland's other national drink" and is at least as popular as Coca Cola.  

Sundaes at the University of Stirling Sports Centre.

Stewart Tower Dairy in Perthshire makes Italian Gelato style ice cream. There is an ice cream parlour on the farm. Unfortunately it was already closed when we arrived there. Luckily we found Stewart Tower Dairy ice cream in a cosy restaurant, The Riverside, in Dunblane. My sundae of chocolate, irn bru and royal shortbread flavours was delicious.

Stewart Tower Dairy ice cream in The Riverside, Dunblane.

We found a huge variety of ice cream flavours in Jannettas Gelateria, St Andrews. The weather was a bit chilly but, regardless of that, people were queueing up at the ice cream counter. Creamy Caramel, Scottish Tablet and Blueberry Pie flavours were tasty.

Jannettas Gelateria, St Andrews.

So, there are certainly ice cream traditions in Scotland. Another proof of that was this old ice cream tricycle from 1930s, which I found at The Stirling Smith Art Gallery and Museum (besides the oldest football in the world!).

Ice cream tricycle (1930s), The Stirling Smith Art Gallery and Museum.

17 Jan 2014

Umbrian Warmth in the Freeze

During the winter's freeze I found some warm memories from last summer: Umbrian extra virgin olive oil and Amaro al Tartufo nero di Norcia (truffle liqueur). They make a perfect ice cream ingredients to enjoy in wintertime, tasting warm and delicious. Here is the recipe:

4 egg yolks
1,5 dl (0,5 cups) sugar
1/4 tsp sea salt
2,5 dl (1 cup) whole milk
0,5 dl (0,2 cups) cocoa powder
1 dl (1/3 cups) truffle liqueur
2 dl (3/4 cups) whipping cream
0,5 dl (0,2 cups) extra virgin olive oil

Combine milk and cocoa powder, stir until the mixture is even.

In a bowl combine egg yolks and sugar. Whisk them until the mixture is fluffy and creamy. Add the milk/cocoa powder mixture, salt and truffle liqueur. Pour in a pot and cook gently, stirring, until the temperature reaches 82 degrees celsius.

Cool the mixture rapidly in an ice cool water bath. Mix in cream and olive oil. Then cover it and put in a fridge overnight. Next morning whisk the mixture and 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 (3-4 times).

The ice cream is very smooth and you can scoop it right after removing from the freezer. It is because of the olive oil and truffle liquer. Instead of truffle liquer you can use any other flavour, use your imagination.

This is not a light meal, but one scoop is enough for a dessert. Enjoy!

Some real Umbrian delicacies below...

5 Jan 2014

Prosecco and Strawberry Ice Cream

Prosecco and strawberry ice cream sounded like a perfect idea for the New Years Eve.  I found one recipe in a web site SippitySup: Apricot xabaglione ice cream. I followed the recipe quite loosely and made some changes. So, here is my recipe for strawberry prosecco ice cream made from Finnish strawberries, Italian prosecco and South African lemons:

4 dl prosecco (half a bottle)
2,5 dl sugar
3-4 strips of lemon zest
150 g (frozen) strawberries
6 egg yolks
2,5 dl whipping cream

Combine 3,5 dl prosecco, 1 dl sugar, strawberries and salt. Cook over medium heat to simmer. Lower the temperature and cook gently for about 15 minutes. Set aside to cool.

Beat the egg yolks and rest of the sugar (1,5 dl) until they form a white, creamy mixture.   

Take the cooled strawberries and lemon zests out of the liquid. Mash the strawberries with a fork.

Pour 2 dl of the warm strawberry/prosecco liquid on the egg yolk/sugar mixture, constantly stirring. Then return the mixture to a pot and cook gently, stirring and adding 0,5 dl prosecco little by little, until the temperature reaches 82 degrees celsius. Cool the mixture rapidly, preferably in an ice cool water bath. Whisk in the whipping cream and the mashed strawberries. Place the mixture in the fridge overnight (or at least for 4 hours).

Whisk the cooled mixture for about 2-3 minutes. Churn the mixture in the ice cream maker according to manufacturer's instructions. Or transfer to a freezer proof container and freeze, whisking every couple of hours until it sets.

You can use the rest of the prosecco/strawberry liquid to make some strawberry jelly that you can serve with the ice cream or mix in. Combine about a half tablespoon of cornstarch and a little water, stir until dissolved. Add this to 1 dl of hot prosecco/strawberry liquid. Bring it to boil and simmer until the mixture thickens. I added the strawberry jelly after churning the ice cream in the ice cream maker and before placing the ice cream back to the freezer.

You can use the left over lemon zests to decorate the ice cream portions by slicing the strips with a sharp knife into very narrow strips. So, there is no left overs.

And now you ask what happened to the other half of the bottle? :-)

1. prosecco, strawberries and lemon zest, 2. strawberries and the liquids separated, 3. cooking the mixture, 4. mixing in the strawberry jelly
Ready for the freezer.
The cat's share.