Tagged: ice cream Toggle Comment Threads | Keyboard Shortcuts

  • pixeltheatre 12:01 am on August 27, 2010 Permalink | Reply
    Tags: , , ice cream, petit four   

    Daring Bakers 32nd Challenge: Ice cream petit fours 

    The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.

    This month’s challenge involved making ice cream once more. I was surprised by this ice cream recipe, mostly by the fact that the cream never gets cooked, but just mixed in at the end. Odd, I thought. But I was game to try it. I love the taste and smell of brown butter, so making the pound cake was simple enough. I followed the ice cream recipe, and it seemed to have come out ok. That’s where things got a little astray. I built this dessert over 4 days, due to a busy schedule that week. Which caused my cake to dry out a bit in the fridge. Which caused it to not stick properly to the ice cream, even after the requisite freezing time. Which caused the layers to fall apart when I tried to dip them into the warm chocolate ganache. The fact that I cut the squares too small (sorry, but where I come from, petit fours are, well, petit) didn’t help either. After a couple of attempts at dipping, I quickly realized a very frustrating time was ahead, and bailed by dumping the chocolate over the cut squares. There. Challenge completed. Sorta. (i had spent the week battling uncooperative tables and borders in Word at work, and my patience was running very thin.) I put everything back into the freezer and later broke off sections and stored in plastic containers. I confesss I threw out most it. The ice cream came out icy in the end, despite using my ice cream maker. This cream-at-the-end business still doesn’t feel right. Certainly didn’t taste right. So, conclusion: great recipe for the cake part, I’ll stick to my crème anglaise recipe for vanilla ice cream, and will try to do everything in one go next time.

    Ice cream petit fours

    Brown Butter Pound Cake – 2 hours (includes cooling time)

    Chocolate Glaze – 15 minutes

    Assembly of Ice Cream Petit Fours – Ice cream must be frozen ahead of time several hours, then the cake and ice cream freeze overnight. After dipping, the petit fours freeze for one hours.

    Equipment required:
    • Small and medium saucepans
    • Paring knife
    • 2 quart (2 litres) bowl
    • Electric mixer
    • Whisk
    • Spatula
    • Sieve
    • 9”x9” (23cmx23cm) square baking pan
    • 10” (25 cm) skillet
    • Cake leveler/serrated knife
    • Cooling racks
    • Rimmed half sheets
    • Teacups
    • Plastic wrap
    • Piping bags (optional)
    • Ice cream maker (optional)
    • Cooking blow torch (optional)

    Directions:

    Vanilla Ice Cream

    1 cup (250ml) whole milk
    A pinch of salt
    3/4 cup (165g) sugar
    1 vanilla bean, split lengthwise OR 2 teaspoons (10ml) pure vanilla extract
    2 cups (500ml) heavy (approx 35% butterfat) cream
    5 large egg yolks
    1 teaspoon (5ml) pure vanilla extract

    1. Heat the milk, salt, and sugar in a medium saucepan until the liquid steams. Scrape out the seeds of the vanilla bean with a paring knife and add to the milk, along with the bean pod. Cover, remove from heat, and let infuse for an hour. (If you do not have a vanilla bean, simply heat the milk, salt, and sugar in a medium saucepan until the liquid steams, then let cool to room temperature.)

    2. Set up an ice bath by placing a 2-quart (2 litre) bowl inside a large bowl partially filled with water and ice. Put a strainer on top of the smaller bowl and pour in the cream.

    3. In another bowl, lightly beat the egg yolks together. Reheat the milk in the medium saucepan until warmed, and then gradually pour ¼ cup warmed milk into the yolks, constantly whisking to keep the eggs from scrambling. Once the yolks are warmed, scrape the yolk and milk mixture back into the saucepan of warmed milk and cook over low heat. Stir constantly and scrape the bottom with a spatula until the mixture thickens into a custard which thinly coats the back of the spatula.

    4. Strain the custard into the heavy cream and stir the mixture until cooled. Add the vanilla extract (1 teaspoon [5ml] if you are using a vanilla bean; 3 teaspoons [15ml] if you are not using a vanilla bean) and refrigerate until thoroughly chilled, preferably overnight.

    5. Remove the vanilla bean and freeze in an ice cream maker. If you don’t have an ice cream maker, you can make it without a machine. See instructions from David Lebovitz: http://www.davidlebovitz.com/archives/2007/07/making_ice_crea_1.html

    Brown Butter Pound Cake

    19 tablespoons (9.5 oz) (275g) unsalted (sweet) butter
    2 cups (200g) sifted cake flour (not self-rising; sift before measuring) (See “Note” section for cake flour substitution)
    1 teaspoon (5g) baking powder
    1/2 teaspoon (3g) salt
    1/2 cup (110g) packed light brown sugar
    1/3 (75g) cup granulated sugar
    4 large eggs
    1/2 teaspoon pure vanilla extract

    1. Preheat the oven to 325°F/160°C and put a rack in the center. Butter and flour a 9”x9” (23cmx23cm) square pan.

    2. Place the butter in a 10” (25cm) skillet over medium heat. Brown the butter until the milk solids are a dark chocolate brown and the butter smells nutty. (Don’t take your eyes off the butter in case it burns.) Pour into a shallow bowl and chill in the freezer until just congealed, 15-30 minutes.

    3. Whisk together cake flour, baking powder, and salt.

    4. Beat the brown butter, light brown sugar, and granulated sugar in an electric mixer until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well, and then the vanilla extract.

    5. Stir in the flour mixture at low speed until just combined.

    6. Scrape the batter into the greased and floured 9”x9” (23cmx23cm) square pan. Smooth the top with a rubber spatula and rap the pan on the counter. Bake until golden brown on top and when a toothpick inserted into the center comes out clean, about 25 minutes.

    7. Cool in the pan 10 minutes. Run a knife along the edge and invert right-side-up onto a cooling rack to cool completely.

    Chocolate Glaze (For the Ice Cream Petit Fours)

    9 ounces (250g) dark chocolate, finely chopped
    1 cup (250 ml) heavy (approx 35% butterfat) cream
    1 1/2 tablespoons (32g) light corn syrup, Golden syrup, or agave nectar
    2 teaspoons (10ml) vanilla extract

    Stir the heavy cream and light corn syrup in a small saucepan over medium heat until it comes to a boil. Remove from heat and add the dark chocolate. Let sit 30 seconds, then stir to completely melt the chocolate. Stir in the vanilla and let cool until tepid before glazing the petit fours.

    Assembly Instructions – Ice Cream Petit Fours

    1. Line a 9”x9” (23cmx23cm) pan with plastic wrap, so that no sides of the pan are exposed and so there is some extra plastic wrap hanging off the sides. Spread 1 ¾ to 2 cups (450ml to 500ml) ice cream into the pan. Cover with more plastic wrap and freeze several hours.

    2. Once the brown butter pound cake has completely cooled, level the top with a cake leveler or a serrated knife. Then split the cake in half horizontally to form two thin layers.

    3. Unwrap the frozen ice cream. Flip out onto one of the layers of cake and top with the second layer of cake. Wrap well in plastic wrap and return to the freezer overnight.

    4. Make the chocolate glaze (see above.)

    5. While the glaze cools, trim ¾” (2cm) off each side of the ice cream cake to leave a perfectly square 7.5” (19cm) ice cream cake. Cut the cake into twenty five petit fours, each 1.5”x1.5” (4cmx4cm).

    6. Glaze the petit fours one at a time: place a petit four on a fork and spoon chocolate glaze over it.

    7. Place the petit fours on a parchment-lined baking sheet and return to the freezer for one hour.

    Advertisements
     
  • pixeltheatre 12:01 am on July 27, 2010 Permalink | Reply
    Tags: , , ice cream, swiss roll   

    Daring Bakers 31st Challenge: Swiss swirl ice cream cake 

    The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home. With Summer finally underway in the BC Westcoast, this was a good recipe to do at this time. I split the parts over a few nights, doing the swiss roll on the first, lining the bowl and freezing the roll slices on the second, making the ice creams and and fudge on the third, and finalizing the layers on the fourth night. I only made half a recipe, but I could have easily fed eight people with it. The chocolate ice cream didn’t freeze as firmly as the vanilla one, but in the end, provided a nice sauce to go with the dessert. It’s a beautiful dessert. Great challenge. Thanks Sunita!

    Swiss roll ice cream cake

    Preparation time-

    For the 2 Swiss rolls

    30 mins each + cooling time (at least 30 minutes) before filling and rolling. The filling can be made while the cakes cool.

    -For the ice creams– 5+10 minutes + freezing time

    For the fudge topping– 5 minutes + cooling time

    Assembly– At least an hour of freezing time between each layer (I took much more)

    Equipment required

    • A large mixing bowl
    • Spatula/mixing spoon
    • Sieve
    • A small saucepan
    • Containers for ice creams
    • Cling film/plastic wrap
    • Greaseproof baking paper
    • Food processor/grinder
    • Electric/hand held beaters
    • Whisk
    • 2 Baking pans, 11 inches by 9 inches each
    • Kitchen towels
    • Cooling rack
    • A pudding bowl / any other bowl, pan in which you are going to set the dessert. I used a 2 litre capacity, 9 inches in diameter and 4 inches deep.
    • Freezer
    • Oven
    • Serving plate
    • Knife

    The Swiss rolls-

    Preparation time– 10 minutes

    Baking time– 10-12 minutes

    Rolling and cooling time– at least 30 minutes

    Filling-5-8 minutes

    Filling and rolling– 5-10 minutes

    Ingredients-

    6 medium sized eggs

    1 C / 225 gms caster sugar /8 oz+ extra for rolling

    6 tblsp / 45gms/ a pinch over 1.5 oz of all purpose (plain) flour + 5 tblsp/40gm /a pinch under 1.5 oz of natural unsweetened cocoa powder, sifted together

    2 tblsp /30ml / 1 fl oz of boiling water

    a little oil for brushing the pans

    For the filling-

    2C / 500 mls/ 16 fl oz of whipping cream

    1 vanilla pod, cut into small pieces of about ½ cm (or 1 tsp vanilla extract)

    5 tblsp / 70gms/2.5oz of caster sugar

    Method-

    1. Pre heat the oven at 200 deg C /400 deg F approximately. Brush the baking pans ( 11 inches by 9 inches ) with a little oil and line with greaseproof baking paper. If you have just one pan, bake one cake and then let the pan cool completely before using it for the next cake.
    2. In a large mixing bowl, add the eggs and sugar and beat till very thick; when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds.
    3. Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the water.
    4. Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.
    5. Place a pan in the centre of the pre heated oven and bake for about 10-12 minutes or till the centre is springy to the touch.
    6. Spread a kitchen towel on the counter and sprinkle a little caster sugar over it.
    7. Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.
    8. Starting from one of the shorter sides, start to make a roll with the towel going inside. Cool the wrapped roll on a rack, seam side down.
    9. Repeat the same for the next cake as well.

      Whipping Cream

      1. Grind together the vanilla pieces and sugar in a food processer till nicely mixed together. If you are using vanilla extract, just grind the sugar on its own and then add the sugar and extract to the cream.
      2. In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.
      3. Divide the cream mixture between the completely cooled cakes.
      4. Open the rolls and spread the cream mixture, making sure it does not go right to the edges (a border of ½ an inch should be fine).
      5. Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.

        The vanilla ice cream-

        Preparation time-5 minutes+freezing

        I have made the ice cream without an ice cream maker.

        Ingredients-

        2 and ½ C / 625 ml / 20 fl oz of whipping cream

        1 vanilla bean, minced or 1 tsp/ 5 ml/ .15 fl oz vanilla extract

        ½ C / 115gms/ 4 oz of granulated sugar

        Method-

        Grind together the sugar and vanilla in a food processor. In a mixing bowl, add the cream and vanilla –sugar mixture and whisk lightly till everything is mixed together. If you are using the vanilla extract, grind the sugar on its own and then and the sugar along with the vanilla extract to the cream.

        Pour into a freezer friendly container and freeze till firm around the edges. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.

        The Hot fudge sauce- I made this just after adding the layer of vanilla ice cream to the cake.

        Preparation time-2 minutes

        Cooking time-2 minutes

        Ingredients-

        1 C / 230gms/ 8 oz of caster sugar

        3 tblsp / 24gms/1.5 oz of natural unsweetened cocoa powder

        2 tblsp /15gms/ 1 oz of cornflour/cornstarch

        1 and ½ C /355ml /12 fl oz of water

        1 tblsp /14gms/ 1 oz butter

        1 tsp/5 ml / .15 fl oz vanilla extract

        Method-

        1. In a small saucepan, whisk together the sugar, cocoa powder, cornflour and water.
        2. Place the pan over heat, and stir constantly, till it begins to thicken and is smooth (for about 2 minutes).
        3. Remove from heat and mix in the butter and vanilla. Keep aside to cool.

          The chocolate ice cream-

          Preparation time– 5 minutes + freezing

          Ingredients-

          2C/ 500 ml whipping cream

          1 C/230gms/8 oz caster sugar

          3 tblsp/ 24 gms/1.5 oz of natural unsweetened cocoa powder

          Method-

          1. Grind together the sugar and the cocoa powder in a food processor .
          2. In a saucepan, add all the ingredients and whisk lightly.
          3. Place thepan over heat and keep stirring till it begins to bubble around the edges.
          4. Remove from heat and cool completely before transferring to a freezer friendly container till firm around the edges. If you are using an ice cream maker, churn the ice cream according to the manufacturer’s instruction, after the mixture has cooled completely.
          5. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.

            Assembly-

            1. Cut the Swiss rolls into 20 equal slices ( approximately 2 cms each ).
            2. Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap.
            3. Arrange two slices at the bottom of the pan, with their seam sides facing each other. Arrange the Swiss roll slices up the bowl, with the seam sides facing away from the bottom, to cover the sides of the bowl. Cover the bowl with plastic wrap and freeze till the slices are firm (at least 30 minutes).
            4. Soften the vanilla ice cream. Take the bowl out of the freezer, remove the cling film cover and add the ice cream on top of the cake slices. Spread it out to cover the bottom and sides of the bowl. Cover the bowl with plastic wrap and freeze till firm ( at least 1 hour)
            5. Add the fudge sauce over the vanilla ice cream, cover and freeze till firm. ( at least an hour)
            6. often the chocolate ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours till completely set.
            7. Remove the plastic cover, and place the serving plate on top of the bowl. Turn it upside down and remove the bowl and the plastic lining. If the bowl does not come away easily, wipe the outsides of the bowl with a kitchen towel dampened with hot water. The bowl will come away easily.
            8. Keep the cake out of the freezer for at least 10 minutes before slicing, depending on how hot your region is. Slice with a sharp knife, dipped in hot water.
               
              • Shirley 12:54 pm on August 17, 2010 Permalink | Reply

                WOW! That’s incredible! Thanks for sharing!

            c
            Compose new post
            j
            Next post/Next comment
            k
            Previous post/Previous comment
            r
            Reply
            e
            Edit
            o
            Show/Hide comments
            t
            Go to top
            l
            Go to login
            h
            Show/Hide help
            shift + esc
            Cancel