To make Sunday more worthwhile I made chocolate chip buckwheat cookies, buckwheat being my recent obsession, and a surprisingly welcome addition to these cookies. It offers a nice bite to the texture of the cookie, making them crisp and delicious … healthy too. The deep colour of the cookie is due to this dark nutty milled seed flour, which darkens on contact with liquid. Not very pretty cookies to look at, but pretty delicious!!
I’m not an egg yolk ice-cream person at all. I’m much the eggless ice-cream lover, but life is unpredictable, and you can never say no. With the mantra of ‘waste not,’ which is held close to my heart, rather then throwing the yolks down the drain, I hung on to them. Ideas for yolks – cream patisserie, mayonnaise, creme caramel, custard, brulee …
…but in the back of my mind was this beautiful little book, the only dedicated ice-cream book I own. ICE-CREAM. It’s pure eye candy, with pick-me-up pictures and fun ideas. Leafing through the book, I could instantly find many good uses for the yolks. For a while, I got hopelessly distracted by eggless ice-creams like cinnamon and mascarpone ice-cream, ricotta ice-cream etc. Slapped my self back into focus, & reluctantly returned to the eggy ones. A foodie’s got to do what a foodie’s got to do…
The recipe in the book is described as… “this recipe was inspired by Italian food writer Marcella Hazan’s Chocolate Gelato, first published in her book Marcella’s Kitchen. It’s dark, velvety and divine.” As much as I enjoyed making it, I just couldn’t get myself to taste it. The hub tried very hard to convince me to have a T E E N Y bit as there wasn’t the faintest of eggy smells, the kids loved it & asked for seconds…but not me. I shall wait for eggless. It’s psychosomatic & I know it; that’s the tragedy of the wiring in my brain. Weird!!
You might wonder why I got my ice-cream into this shape. Actually, not very long ago, my sis sent me this fluted baking tin thinking I would conjure up some magic in it, baking little cakes on the go. Little did she know that it was a fluted brioche mold, & brioches are breads rich in egg & butter. A few conversations later, we knew that the tin had to be used for something else. I don’t like bread with eggs, breads rich in eggs even less. So the other day, while making the ice-cream, I thought it would be nice to set it in this fluted mold to add some fun quotient. I did just that, after lining the tin with clingwrap. I also added some crushed failed macs to the tin just before leaving it to set finally. I made the ice-cream by hand, since I don’t own an ice-cream maker, & it came out really smooth & rich. No crystals, just pure deep chocolate heaven ( as per the feedback from my happy tasters)!
Dark Chocolate Ice Cream
adapted from Ice-Creams
by Pippa Cuthbert & Lindsay Cameron Wilson, pg 33
Makes 600ml (1 pt)
6 egg yolks (4 large; our Indian yolks are very small)
1/2 vanilla bean
1 tbsp pure vanilla extract
125g plus 2 tbsps vanilla sugar
500ml full cream milk/whole milk
100gm dark chocolate, broken into pieces, melted
45g cocoa powder
In a heat proof bowl, whisk the egg yolks, seeds of 1/2 a vanilla pod, vanilla extract and 125gms vanilla sugar till thick & creamy.
Gently heat the milk to near-boiling point, then pour into the bowl of egg mixture, beating well.
Beat the melted chocolate into the egg mixture, followed by the cocoa.
Place the bowl over a pan of simmering water and stir with a wooden spoon until the bubbles deflate and the mixture coats the back of the spoon. remove from heat
Meanwhile, in a very small saucepan, make a caramel, combining the 2 tbsps sugar with 2 tbsp of water. Boil the mixture until it turns a dark amber in colour, swirling the pan as it begins to darken. (It is ready at 180C on a sugar thermometer)
Whisk the caramel into the chocolate until smooth – it will sizzle. Cover the surface with cling film & let it cool. (I cooled it over an ice water bath, stirring often.)
Leave in the fridge for at least an hour, then churn in an ice cream maker. if you don’t have one, like me, whisk every hour to break down crystals. Serve or transfer to a freezer container, cover the surface with foil & put in the freezer.
♥ Thank you for stopping by ♥
The elegant dessert creme brulee has a thick pudding base of cream and eggs topped by a delicate layer of caramelized sugar. In French, “creme brulee” means “burnt cream,” which refers to the process by which sprinkled sugar gets heated to a temperature that caramelizes it to a delicious brown. The traditional method of cooking this type of custard has evolved many flavored variations.
Adapted from recipe by Eric Lanlard from Glamour Puds
400ml single cream
125ml whole milk
6 large eggs
100g of caster sugar
1 vanilla pod
2 stem of lemongrass, chopped
1 stem of fresh ginger
Demerara sugar for sprinkling
Preheat the oven to 140C.
Put the ginger and lemon grass in a pestle and mortar and bruise well to release flavours.
In a saucepan add the cream, milk, split vanilla pod and the lemongrass and ginger paste then heat slowly until hot but not boiling. Leave to infuse for an hour. (or overnight which is what I did). Reheat to almost boiling just before use.
In a mixing bowl whisk the eggs with the sugar until white and fluffy. Slowly pour the hot cream over the egg mixture mixing continuously.
Strain the mixture through a fine mesh sieve.
Pour the cream into lightly greased ramekins bake it for approximately 30 minutes until the mixture is wobbly.
Leave to cool down. Cover the ramekins with plastic wrap and refrigerate until chilled, about 2 hours, or even overnight.
Sprinkle about 2 tsps demerara sugar on the top of each and caramelize with a blow torch for 1-2 minutes before serving. Or set the ramekins on a baking sheet and slide it under the broiler. Broil, watching constantly and rotating the pan for even caramelization, until the toppings are bubbling and a rich brown, about 2 or 3 minutes, depending on the intensity of the heat.
♥ Thank you for stopping by ♥