The Recipe
4 egg yolks
120g sugar
2.5dl milk
2.5dl cream
2 vanilla pods
50g almonds
1 tsp butter
1 tsp honey
50g chopped dark chocolate.
Split open the vanilla pods and separate seeds from pods - don't discard the pods!
Mix egg yolks together with sugar and vanilla seeds.
Bring milk and cream to a boil together with the vanilla pods. Remove the pods and let the milk cool down a bit.
Whip the eggs vigorously while slowly adding the milk - a little at a time.
Pour the mixture back into the pot and let it stand on very low heat until it's thick and creamy. Let it cool completely - preferably to the following day.
Meanwhile, prepare the almonds - chop them finely and roast them on a pan in melted butter and honey. Let them cool down completely.
Proceed according to the ice cream maker's instructions. After about half the time, add the almonds and the chopped chocolate.
The Verdict
So. GOOD!!! Definitely one of my favourites, and DEFINITELY one that will be made again and again and again...
It's a bit more complicated than some of the other ice creams I've made, but the end result is definitely worth it.
Monday, August 18, 2014
Week 32: Chocolate Ice Cream with Baileys
The Recipe
100g dark chocolate
2 egg whites
2 egg yolks
A dash of vanilla
0.5dl sugar
2dl yogurt naturel
1 tbsp Bailey
2dl cream
Whisk the yolks together with vanilla and half the sugar.
Melt the chocolate (I used the microwave - just be careful you don't burn it!)
Mix together Bailey, chocolate and egg yolks while whisking thoroughly.
In a second bowl, whip the cream and mix in the yogurt.
In a third bowl, whip the egg whites together with the rest of the sugar.
Carefully fold whipped cream and egg whites into the chocolate mix.
Proceed according to the ice cream maker's instructions.
The Verdict
Really good! Tasted more of chocolate than of Baileys, but still - really good :)
I've made this twice - the first time I accidentally left out the egg whites - it's definitely better with :)
100g dark chocolate
2 egg whites
2 egg yolks
A dash of vanilla
0.5dl sugar
2dl yogurt naturel
1 tbsp Bailey
2dl cream
Whisk the yolks together with vanilla and half the sugar.
Melt the chocolate (I used the microwave - just be careful you don't burn it!)
Mix together Bailey, chocolate and egg yolks while whisking thoroughly.
In a second bowl, whip the cream and mix in the yogurt.
In a third bowl, whip the egg whites together with the rest of the sugar.
Carefully fold whipped cream and egg whites into the chocolate mix.
Proceed according to the ice cream maker's instructions.
The Verdict
Really good! Tasted more of chocolate than of Baileys, but still - really good :)
I've made this twice - the first time I accidentally left out the egg whites - it's definitely better with :)
Week 31: Caramel Ice Cream
The Recipe
100g sugar, divided
5dl cream, divided 1-4
75g chopped walnuts
1 tsp sea salt
4 egg yolks
Melt half the sugar on a pan over medium heat. This will take awhile, resist the urge to touch it as it's melting, but keep an eye on it - suddenly it's done! Slowly add 1dl cream and bring to a boil. The cold cream will make the caramel stiffen, but it'll soften again after a bit. Add walnuts and let the mixture cool down. The caramel will stiffen a bit as it cools, but it should end up being sticky rather than hard caramel.
Mix egg yolks and sugar until the egg is creamy white. Add the caramel and whisk it until the eggs and the caramel is thoroughly mixed.
In a different bowl whip the cream and add the salt. Carefully fold this into the caramel mix.
Proceed according to the ice cream maker's instructions.
The Verdict
I made this for my DH as he loves caramel ice cream. I've always claimed I didn't like caramel ice cream. I don't like (most) caramels, so it would stand to reason I don't like the ice cream either.
I think a truer statement would be that I don't like most storebought caramel ice cream, because this? This was awesome!!! DEFINITELY something I'll make again!
100g sugar, divided
5dl cream, divided 1-4
75g chopped walnuts
1 tsp sea salt
4 egg yolks
Melt half the sugar on a pan over medium heat. This will take awhile, resist the urge to touch it as it's melting, but keep an eye on it - suddenly it's done! Slowly add 1dl cream and bring to a boil. The cold cream will make the caramel stiffen, but it'll soften again after a bit. Add walnuts and let the mixture cool down. The caramel will stiffen a bit as it cools, but it should end up being sticky rather than hard caramel.
Mix egg yolks and sugar until the egg is creamy white. Add the caramel and whisk it until the eggs and the caramel is thoroughly mixed.
In a different bowl whip the cream and add the salt. Carefully fold this into the caramel mix.
Proceed according to the ice cream maker's instructions.
The Verdict
I made this for my DH as he loves caramel ice cream. I've always claimed I didn't like caramel ice cream. I don't like (most) caramels, so it would stand to reason I don't like the ice cream either.
I think a truer statement would be that I don't like most storebought caramel ice cream, because this? This was awesome!!! DEFINITELY something I'll make again!
Wednesday, July 23, 2014
Week 30: Crockpot Stuffed Peppers
The Recipe
4 green, red, or yellow bell peppers
1 cup cooked rice (1dl pre-cooking)
1 (15oz) can chili beans with chili gravy
1 (15oz) can tomato sauce
1 finely chopped onion
175g shredded ham (optional)
1 (8oz) can corn
Remove tops, membranes, and seeds from bell peppers. Chop tops; set aside. If necessary, cut a thin slice from the bottom of each pepper so they sit flat. In a medium bowl stir together rice, ham and undrained beans; spoon into peppers. Pour tomato sauce into the bottom of a slow cooker; stir in reserved chopped pepper, corn and onion. Place peppers, filled side up, in cooker.
Cook for 6-7 hours on LOW or 3-4 hours on HIGH.
Serve with shredded cheese and chili.
The Verdict
I know it seems like a cliche to say that everything is better with bacon, but I actually do think this would have been better with cooked bacon rather than ham. Ah well, I still liked it well enough. It wasn't fantastic, but definitely good enough to make again some other time.
4 green, red, or yellow bell peppers
1 cup cooked rice (1dl pre-cooking)
1 (15oz) can chili beans with chili gravy
1 (15oz) can tomato sauce
1 finely chopped onion
175g shredded ham (optional)
1 (8oz) can corn
Remove tops, membranes, and seeds from bell peppers. Chop tops; set aside. If necessary, cut a thin slice from the bottom of each pepper so they sit flat. In a medium bowl stir together rice, ham and undrained beans; spoon into peppers. Pour tomato sauce into the bottom of a slow cooker; stir in reserved chopped pepper, corn and onion. Place peppers, filled side up, in cooker.
Cook for 6-7 hours on LOW or 3-4 hours on HIGH.
Serve with shredded cheese and chili.
The Verdict
I know it seems like a cliche to say that everything is better with bacon, but I actually do think this would have been better with cooked bacon rather than ham. Ah well, I still liked it well enough. It wasn't fantastic, but definitely good enough to make again some other time.
Thursday, July 17, 2014
Week 29: Crockpot Teriaki
The Recipe
1lb chicken pieces - I used drumsticks
1/2 cup soy sauce
3 garlic cloves, chopped finely
3 tbsp brown sugar
1 tbsp sherry (I didn't have any, so used red wine instead)
Dump the chicken into a crockpot and cover with the rest of the ingredients. Cook on LOW for 6-8 hours.
The Verdict
It was alright. I wasn't crazy about the sauce by itself, but liked the way it coated the chicken. NOT something for my husband though.
1lb chicken pieces - I used drumsticks
1/2 cup soy sauce
3 garlic cloves, chopped finely
3 tbsp brown sugar
1 tbsp sherry (I didn't have any, so used red wine instead)
Dump the chicken into a crockpot and cover with the rest of the ingredients. Cook on LOW for 6-8 hours.
The Verdict
It was alright. I wasn't crazy about the sauce by itself, but liked the way it coated the chicken. NOT something for my husband though.
Wednesday, July 9, 2014
Week 28: Watermelon Ice Cream
The Recipe
1 watermelon, without rind and seeds
2.5dl cream (1 cup)
1 lemon
2.5dl milk
2 tbsp rum or vodka
~1 dl sugar or to taste
~50g chopped dark chocolate
Cut the watermelon into pieces and run through a blender or similar.
Whip the cream until stiff and add the watermelon juice (strain it if you want - I didn't). Add the rest of the ingredients and stir carefully.
Pour mixture into ice-cream maker; proceed according to manufacturer instructions. I left mine for about 45 minutes.
Transfer to freezer tubs and freeze for another couple of hours until solid.
The Verdict
This recipe almost made for more than could fit into my ice cream maker! Just a heads-up. Again the consistency turned out weird, because the whipped cream gathered on the top, leaving the juice still completely liquid below. I stirred it when putting it into the freezer tubs, and again 2-3 hours later, which I think did the trick. The alcohol is to keep the watermelon juice from freezing too solid, but I don't think it worked too well - took forever to soften up after I took it back out of the freezer a couple of days later!
Not my favourite - almost too sweet despite the lemon - but I have a friend who I think will love it :)
1 watermelon, without rind and seeds
2.5dl cream (1 cup)
1 lemon
2.5dl milk
2 tbsp rum or vodka
~1 dl sugar or to taste
~50g chopped dark chocolate
Cut the watermelon into pieces and run through a blender or similar.
Whip the cream until stiff and add the watermelon juice (strain it if you want - I didn't). Add the rest of the ingredients and stir carefully.
Pour mixture into ice-cream maker; proceed according to manufacturer instructions. I left mine for about 45 minutes.
Transfer to freezer tubs and freeze for another couple of hours until solid.
The Verdict
This recipe almost made for more than could fit into my ice cream maker! Just a heads-up. Again the consistency turned out weird, because the whipped cream gathered on the top, leaving the juice still completely liquid below. I stirred it when putting it into the freezer tubs, and again 2-3 hours later, which I think did the trick. The alcohol is to keep the watermelon juice from freezing too solid, but I don't think it worked too well - took forever to soften up after I took it back out of the freezer a couple of days later!
Not my favourite - almost too sweet despite the lemon - but I have a friend who I think will love it :)
Week 27: Orange Sorbet
The Recipe
5 oranges
2 egg whites
50g icing sugar
Press the oranges. Mix together eggwhites and icing sugar until stiff. Carefully fold in the orange juice.
Pour mixture into ice-cream maker; proceed according to manufacturer instructions. I left mine for about 35 minutes.
Transfer to freezer tubs and freeze for another couple of hours until solid.
The Verdict
The consistency turned out really weird here, because the orange juice and the egg-whites froze at different speeds. The taste couldn't be faulted though :)
5 oranges
2 egg whites
50g icing sugar
Press the oranges. Mix together eggwhites and icing sugar until stiff. Carefully fold in the orange juice.
Pour mixture into ice-cream maker; proceed according to manufacturer instructions. I left mine for about 35 minutes.
Transfer to freezer tubs and freeze for another couple of hours until solid.
The Verdict
The consistency turned out really weird here, because the orange juice and the egg-whites froze at different speeds. The taste couldn't be faulted though :)
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