Funfetti Birthday Cake Ice Cream

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A Funfetti cake has been on my to-do list for a while, just because it looked like fun. But to make it a bit different, I made it into an ice cream dessert. We are supposed to have a heat-wave this week, so having some ice cream in the freezer will be very welcome. I tried a couple of recipes for the cake. I was hesitant to use shortening because I never use it or buy it. I tried a recipe that used only butter. The taste was great but the color was too dark, as this is supposed to be a white cake. So I gave in and bought some shortening. I ended up using this recipe from the Kitchn. I just skipped the almond extract and made half of the recipe in a 21cm mold.

Now as Funfetti cakes are very sweet, so is this ice cream. If you would like it less sweet, you can just skip the white chocolate, so that the ice cream is just vanilla flavored.

Ingredients:

For the cake (21cm mold):

2 egg whites

½ cup of whole milk

½ teaspoon of vanilla extract

1 ½ cups of all-purpose flour

¾ cup of sugar

2 teaspoons of baking powder

Pinch of salt

2 tablespoons of butter, very soft

4 tablespoons of shortening

¼ cup of multi-colored sprinkles

For the ice cream:

2 cups of whole milk

2 cups of cream

1 cup of sugar

1 vanilla bean or 1 ½ teaspoon of vanilla essence

150grs of white chocolate, chopped

4 egg yolks

Extras:

Ice cream cones (optional)

Cotton candy (optional)

Extra sprinkles (optional)

 

To make the cake:

Preheat your oven to 180C/350F. Grease and flour the edges of your cake mold. Line the bottom of the mold with parchment paper.

In a small bowl, mix the egg  whites, ¼ of a cup of milk and vanilla. In another bowl, mix the flour, sugar, baking powder and salt. Mix with an electric mixer for about 30 seconds. Add the butter and shortening and mix until well-combined. Pour the remaining milk and continue to mix for about 3 minutes. Then scrape down the sides of the bowl and gradually add the egg mixture. Mix until everything is combined. Finally fold in the sprinkles.

Pour the cake batter into the prepared mold and bake for 25 minutes until a toothpick inserted in the middle comes out clean. Allow it to cool down before removing it off the mold. Set it aside.

To make the ice cream:

In a large bowl, whisk the egg yolks with the sugar.

Pour the milk and cream in a medium sauce pan. Add the vanilla seeds and bean, and let it come to a simmer over medium heat. Then slowly pour it into the egg yolk mixture while whisking it.

Then pour the mixture back into the saucepan and stir with a wooden spoon until it thickens. You know it is done when it coats the back of the spoon and the line that you draw with your finger stays. This will take about 5 minutes. Turn off the heat. Add the chopped white chocolate. Whisk it until all of the chocolate has melted. Pass the mixture through a fine mesh sieve and allow it to cool down to room temperature. Once it is at room temperature, place it in the fridge until it is completely cold.

Once it is cold, if you have a layer of white chocolate solidified at the top, just scrape it off carefully and melt it in the microwave for 30 seconds. Mix it until it has completely melted again and whisk it into the ice cream mixture. Then freeze it in the ice cream machine according to its instructions.

In the meanwhile, chop half of the funfetti cake.

Once the ice cream is ready, alternate pouring it into the container with the pieces of cake. Freeze overnight.

I served it in ice cream cones with some cotton candy on top, and extra sprinkles if you wish.

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

Tiramisu Ice Cream Popsicles

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Coffee desserts are the best, often because I use them as an excuse to have them for breakfast. I mean, gotta have my coffee in the morning! One way or another! This time, I made a coffee ice cream and mascarpone/vanilla cream. And froze them in popsicle molds. Drizzle them with dark chocolate and sprinkled them with crushed ladyfingers. A great way to cool down this summer.

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This recipe makes 10 popsicles.

Ingredients:

For the ice cream:

1 cup of cream

1 ½ cups of milk

2 egg yolks

½ cup of sugar

2 shots of espresso

For the mascarpone cream:

100gr of mascarpone, at room temperature

1 vanilla bean, or 1 teaspoon of vanilla essence

½ cup of whipping cream

2 tablespoons of sugar

Extras:

100grs of dark chocolate, melted

5 lady fingers, crushed

 

Start by making the ice cream base. Place the egg yolks and sugar in a medium bowl and whisk to combine.

Place the milk, cream and espresso in a medium saucepan over medium heat. Once it comes to a simmer, take it off the heat. Slowly pour it into the yolk mixture while whisking. Then transfer it back to the saucepan over medium heat. Stir for about 5 minutes until it thickens and coats the back of a spoon. You know it’s ready when you draw a line with your finger on the back of a spoon and it stays. Allow it to cool down to room temperature and then place it in the fridge till it is cold.

Freeze it in an ice cream machine according to the manufacturer’s instructions. I churned it for a shorter time than I would normally do since it is easier to fill the popsicle molds if the ice cream is a bit softer.

While the ice cream is churning, start to make the mascarpone cream. Whisk the mascarpone with the sugar and vanilla until everything is well combined. Then add the cream and whisk until you get soft peaks. Keep it in the fridge covered until ready to use.

Once the ice cream is ready, carefully fill the popsicle molds, leaving about 1/4 of space left for the mascarpone cream. Then top the molds with the mascarpone cream. Insert the sticks and freeze overnight.

The next day, remove the popsicles from the mold using a bit of warm water. Drizzle with some melted dark chocolate and then quickly sprinkle some of the crushed lady fingers. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

Mini Brownie Cookie Sandwiches Stuffed with Salted Caramel Ice Cream

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It’s taken me ages to post this recipe. If you follow me on Snapchat, you’ve probably already seen it last month. I love the combination of the salted caramel in the ice cream with the brownie cookies. They make great little treats which would be very welcome in this heat.

While I was testing this ice cream recipe, on the first batch I didn’t add enough salt but that (not salty) ice cream was great to make affogato. So if you feel like making normal caramel ice cream, just skip on the salt and enjoy it with some espresso.

This recipe makes about 20 mini ice cream sandwiches.

Ingredients:

For the salted caramel ice cream:

For the salted caramel:

1 cup of sugar (212grs)

2 teaspoons of sea salt like Maldon

2 tablespoons of butter

1 cup of cream (250ml)

For the ice cream base:

2 ½ cups of whole milk (470ml)

1 cup of cream (250ml)

1 teaspoon of vanilla essence

¼ cup of sugar

4 egg yolks

For the cookies:

100grs of dark chocolate, chopped

113grs of butter

1 ½ cups of all-purpose flour

2 eggs

1 egg yolk

¾ of a cup of brown sugar, packed

½ cup of sugar

1 teaspoon of vanilla essence

2 teaspoons of cornstarch

1 teaspoon of baking soda

Pinch of salt

¼ cup of cocoa powder

 

Start by making the salted caramel. Melt the sugar in a medium saucepan over medium heat until it becomes amber in color. Swirl the pan around to avoid the edges from burning. This will take about 9 minutes. Off the heat add the butter, salt and cream. Over medium-low heat, stir until the caramel dissolves again and there are no lumps. This will take about 10 minutes. Then carefully pour the caramel into a large bowl. Be slow so if there are any chunks of caramel, they will stay at the button of the pan and then discard them. Allow it to cool down while you make the ice cream base.

To make the ice cream base, place the egg yolks in a bowl and whisk them with the sugar.

Place the milk, cream and vanilla essence in a saucepan over medium heat. Once it comes to a simmer, slowly pour it into the yolk mixture while whisking. Then transfer it back to the saucepan over medium heat and stir for about 5 minutes until it thickens and coats the back of a spoon. You know it’s ready when you draw a line with your finger on the back of a spoon and it stays.

Place a fine sieve over the bowl with the caramel. Carefully pour the ice cream base over the caramel. Remove the sieve. Whisk so that the caramel is well combined with the ice cream base. Allow it to come to room temperature and the place it in the fridge until it is completely cold. Once it is cold, freeze it in an ice cream machine according to the manufacturer’s instructions. Transfer the ice cream to an airtight container and freeze for at least 4 hours or better overnight.

To make the cookies, place the butter and chopped dark chocolate in a small bowl. Melt it in the microwave for 30 second intervals, stirring in between until the chocolate has melted completely. Then allow it to cool down.

Mix the flour, baking soda, cornstarch, salt and cocoa powder in another bowl.

In a separate bowl, whisk the eggs, egg yolk, sugars and vanilla. Then slowly whisk in the cooled melted chocolate.

Then add the flour mixture to the chocolate mixture in batches. Mix until everything is combined.

Then allow the dough to chill in the fridge for 2 hours.

Once the cookie dough has chilled, preheat your oven to 180C/350F and line a baking sheet with parchment paper. Take the cookie dough out of the fridge and grab about 1 tablespoon of cookie dough and roll it into a ball using your hands. Place it on the prepared baking sheet. Repeat for the rest, leaving some space in between each ball. Bake the cookies for 9 minutes. While a batch is baking, keep the remaining cookie dough in the fridge.

Let the cookies rest in the baking sheet for 10 minutes before transferring them to a cooling rack.

Once your cookies are cooled, start making the ice cream sandwiches. To store them, just wrapped them separately in plastic wrap and freeze them. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.

 

 

Mint Fudge Ice Cream (All natural color)

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Mint chocolate chip ice cream is one of my favorite flavors, unfortunately for some reason it is not very popular here. So now that I finally have an ice cream machine, this was one flavor I was very eager to make at home. Instead of chocolate chips, I mixed it with fudge ice cream. It is such a delicious combination. And the best part, it has no artificial coloring. By placing the sugar and fresh mint leaves in the food processor, you get this wonderful natural green color.

This recipe makes about 2 liters of ice cream.

Ingredients:

For the mint ice cream:

1 ½ cups of whole milk

2 cups of cream

1 1/2 cup of sugar

5 egg yolks

1 bunch of mint, leaves only (about 1 cup of packed mint leaves)

For the fudge ice cream:

3 cups of whole milk

2 cans of condensed milk (total of 800grs)

1 cup of sifted cocoa powder

1 tablespoon of vanilla essence

 

Start by making the fudge ice cream. Place the milk, vanilla and cocoa powder in a saucepan over medium heat. Whisk until the cocoa powder has dissolved into the milk. Then add the condensed milk and stir with a wooden spoon for about 15 minutes. You know it’s done when you draw a line with your finger on the back of the spoon and it stays. Allow it to cool down to room temperature.

In the meanwhile, start making the mint ice cream base. Place the mint and the sugar in the food processor. Pulse until the mint has been incorporated into the sugar and you have a nice even green colored sugar. Place the mint sugar in a large bowl and add the egg yolks. Whisk until it is well combined.

Place the milk and the cream in a saucepan over medium heat. Once it comes to a simmer, slowly pour it into the bowl with the mint and egg yolks while whisking fast. It is important to add it slowly so that the egg yolks don’t curdle. Then transfer it back to the saucepan and stir for about 8 minutes until it thickens. You know it’s done when you draw a line with your finger on the back of the spoon and it stays.

Then pass it through a fine mesh sieve. Allow it to cool down to room temperature.

Once both ice cream bases are at room temperature, place them in the fridge overnight for the flavors to develop or at least till both mixtures are complete cold.

Freeze the fudge mixture in the ice cream maker according to the manufactures instructions. This ice cream will be a lot softer than normal ice cream, so transfer it to an airtight container as fast as possible. Place it in the freezer.

Freeze the mint ice cream base in the ice cream maker according to the manufactures instructions. Once it is done, remove the fudge ice cream from the freezer. Get a large airtight container ready, add about ¼ of the fudge ice cream and then ¼ of the mint ice cream. Continue doing this until you have no more ice cream left, this will create a marble effect. Freeze overnight.

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.

Lucuma & Vanilla Bean Ice Cream

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Lucuma is one of those things that bring me back to my childhood and Lima. It reminds me of going out for milkshakes and ice cream when I was little. It is a Peruvian fruit which is high in vitamins and it is a natural sweetener. Considered a super fruit, you can now find it at most health stores. It is easy to add to any smoothies for an extra nutrient kick. The taste is hard to describe for me, but some people say it tastes of a mixture between sweet potato and maple syrup. I love going to the market in Lima and picking some ripe lucuma to make milkshakes at my mom’s place. The smell of it is just divine!

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This recipe makes about 2 litters of ice cream.

Ingredients:

2 1/2 cups of milk

2 ½ cups of cream

¼ cup of honey

1 cup of sugar

2 vanilla bean or 2 tablespoons of vanilla essence

1/3 cup of lucuma powder

5 egg yolks

 

In a large bowl, whisk 1 cup of the milk with the lucuma powder. Set it aside.

Whisk the honey and sugar with the egg yolks in a large bowl.

Pour the remaining milk, cream and vanilla (seeds scraped and pod) in a saucepan over medium heat. Once it starts simmering, very slowly start pouring it into the egg yolk mixture while whisking. It is important to pour it slowly and to whisk it fast so that the yolks don’t curdle.

Then transfer the mixture back into the saucepan. Over medium-low heat and using a wooden spoon, stir for about 6 -10 minutes. You know it’s done, when you draw a line with your finger on the back of the spoon and it stays.

Then put a fine mesh sieve over the bowl with the lucuma and milk. Pour the vanilla mixture into the lucuma bowl.

Allow it to cool down to room temperature. Once it is at room temperature, place it in the fridge until it is cold. Preferably leave it in the fridge overnight to give it time for the flavors to develop.

Freeze in an ice cream maker according to the manufacturer’s instructions. Store it in an airtight container for at least 2 hours before serving. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Coconut Mojito Ice Cream

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It feels like summer today and I couldn’t be happier, especially since it’s supposed to last till at least Monday. That also means ice cream weather is upon us. I love the combination of coconut, lime and mint. The alcohol is optional but I used coconut rum to add more coconut flavor. Yum!

This recipe makes about 1.5 litters of ice cream

Ingredients:

For the lime and mint simple syrup:

½ cup of sugar

1/3 cup of mint leaves, packed

Juice + zest of 3 limes

1 cup of water

For the ice cream base:

400ml of coconut milk

250ml of whipping cream

½ cup of sugar

4 egg yolks

1 cup of shredded and desiccated coconut (optional)

½ cup of coconut rum (optional)

 

Start by making the lime and mint simple syrup. Place the lime zest, lime juice, mint leaves, sugar and water in a saucepan over medium heat. Let it simmer for about 5 minutes, stir from time to time so the sugar dissolves. Then transfer it to a bowl and let it cool down.

For the ice cream base, place the egg yolks and sugar in a large bowl. Whisk to combine.

Place the coconut milk and whipping cream in a saucepan over medium heat. Whisk it to dissolve any solids from the coconut milk. Once it is simmering, very slowly start pouring it into the egg yolk and sugar mixture while whisking. It is important to pour it slowly and to whisk it fast so that the yolks don’t curdle.

Then transfer the mixture into the saucepan again. Over medium low heat and using a wooden spoon, stir for about 5 to 6 minutes. You know it’s done, when you draw a line with your finger on the back of the spoon and it stays. Transfer it to a bowl and allow it to cool down. If you want to be sure there are no curds, just use a fine mesh sieve and strain the mixture.

Once the ice cream base has come to room temperature, place it in the fridge to cool down completely.

Once the ice cream base is cold, strain the simple syrup and whisk it into the ice cream base. Add the rum. Whisk to combine.

Freeze in an ice cream maker according to the manufacturer’s instructions. When the ice cream is nearly finished freezing, add the desiccated coconut into the machine and allow it to mix thoroughly.

Store in an airtight container for at least 2 hours before serving.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Strawberry, Basil & White Chocolate Ice cream + Magimix Gelato Expert Review

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Ever since I started my blog, I missed having an ice cream machine. Before moving here, I used to have one where you have to freeze the bowl overnight. But the thing about living in Amsterdam is that space is limited, and that also means fridge wise. We’ve been living in a rental apartment which has a small freezer, so no space to freeze the bowl of those kinds of ice cream machines.

I’ve heard very good things about Magimix in the past. If you have never heard of them before, it is a brand known for their food processors. The Gelato Expert is the first Magimix product I have ever tested and I was not disappointed.

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It is the upgraded version of the Turbine à Glace. It’s a self-freezing ice cream machine. You only need to turn it on 5 minutes before you are going to use it to pre-chill the bowl. It comes with two 2 liter bowls, one is fixed to the machine and the other one is removable. You just need to pour in a measure of brine or alcohol (I used gin) on the fixed bowl. Then place the removable bowl on top and switch the freezer on. After 5 minutes of pre-chilling, you are ready to pour in the ice cream mixture. Its’s easy and quick. Just keep in mind to add only about 1 liter of ice cream mixture to the bowl at a time, as ice cream increases in volume while it is churning. For sorbets, you can add about 1 ½ liters of mixture at a time.

The Gelato Expert has 3 automatic cycles: Gelato, ice cream and granita. You can change the cycles at any time. It also comes with a manual mode where you can adjust the churning time to the consistency that you wish. This ice cream only took about 20 minutes. If you have a mixture with alcohol, it will take longer as alcohol delays the freezing time. I also made an Elderflower & Grapefruit Gin Tonic Sorbet which took about 40 minutes. You can see the recipe by clicking here.

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Overall, it is a great machine. It makes a smooth ice cream and sorbet without any large ice crystals. It is easy to clean and not very noisy. The removable parts are dishwasher safe, even though I don’t mind washing these kinds of things by hand. The Magimix Gelato Expert will be available soon in The Netherlands. You will be able to find it in big cooking stores and online by Fonq.nl and Coolblue.

This recipe makes about 1 ½ liters of ice cream.

Ingredients:

For the base:

1 ½ cups of whole milk

1 cup of heavy cream

1 cup of sugar

4 egg yolks

150grs of white chocolate, finely chopped

For the strawberry & basil part:

225gr of strawberries, hulled (you can use fresh or frozen, just remember to thaw them)

Juice of ½ a lemon

1 cup of basil leaves

 

In a large bowl, whisk the egg yolks with the sugar.

You’ll need to make a double boiler. Add boiling water to a medium saucepan and place a steel bowl over it over medium-low heat. Pour the milk into the bowl and let it come to a simmer. Once the milk has come to a simmer, slowly pour it into the egg yolk mixture while whisking it.

Then pour the mixture into the bowl of the double boiler and stir with a wooden spoon until it thickens. You know it is done when it coats the back of the spoon and the line that you draw with your finger stays. Turn off the heat.

Remove the bowl from the double boiler and add the chopped white chocolate. Whisk it until all of the chocolate has melted. Then add the heavy cream and whisk well. Let it come to room temperature and then place it in the fridge to chill.

In the meanwhile, chop the hulled strawberries and add the lemon juice. Place it in the fridge until ready to use.

Once the ice cream mixture is cold, remove it from the fridge. Blend the basil with the marinated strawberries until smooth. Then pass it through a fine mesh sieve. Add the strawberry mixture to the ice cream mixture and mix well.

Pour the ice cream mixture into your ice cream machine. I used the ice cream cycle of the Magimix Gelato Expert and it took about 20 minutes until it reached the consistency of ice cream. Then transfer the ice cream to a shallow container and cover it with plastic wrap (touching the ice cream). Place it in the freezer for at least 2 hours to firm up.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

 

 

 

Thyme & Vanilla Bean Ice Cream with Roasted Pecans (No-churn)

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This is a very easy ice cream recipe and the best part is that you don’t need an ice cream machine to make it. Like all ice creams it requires some waiting, but the amount of time you actually need to do something is minimal. I have a thyme plant by my kitchen window that I use very often. I just grab a pair of scissors and cut as many sprigs as I need for a recipe. I really like the flavor that it infuses in the ice cream. It’s not too strong and it goes well with vanilla. I also served the ice cream with some buckwheat-banana waffles. The recipe for the waffles is still to come.

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Ingredients:

For the ice cream:

2 cups of cream

1 can of condensed milk, 400ml

15 sprigs of thyme

1 vanilla bean or 1 tablespoon of vanilla essence

For the pecans:

100grs of pecans

1 tablespoon of butter, melted

1 tablespoon of honey

1 tablespoon of sugar

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Preheat the oven to 180C/350F.

Melt the butter with the honey in the microwave. Add the pecans and sugar. Mix well. Spread the pecans on a tray lined with parchment paper. Bake for 10 minutes. Then allow to cool before roughly chopping them.

Slice open the vanilla pod, scrape off the seeds. Place the cream, vanilla seeds, vanilla pod and thyme leaves in a pot over medium heat. Once it starts to boil, turn off the heat and cover it with a lid. Let it steep for 1 hour.

Once the hour has passed, pass the cream through a sieve. Place the cream in the fridge and let it get completely cold.  This will take a couple of hours.

Once the cream is cold, whisk it until soft peaks form. This will take about 3 minutes (I used the stand mixer).

Place the condensed milk on another bowl. Add 1/3 of the whipped cream and mix it. Then slowly fold the remaining whipped cream into the condensed milk. Once it is all mixed, add the chopped roasted pecans.

Pour the ice cream into a freezer container and smooth out the top with a spatula. Press a piece of parchment paper on the top to prevent it from forming ice crystals. Cover it well with plastic wrap or if you have a large enough Ziploc bag, just place it inside a bag. Let it freeze for at least six hours or overnight. The ice cream lasts for up to 2 weeks. But it is better to eat it within a few days from making it, as it is softer.

Magnum Affogato

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This is a super easy and quick dessert. Not too sweet and perfect for coffee lovers. Affogato is espresso served usually with vanilla ice cream. I was in the city center this Sunday looking for some props and I think that I saw an advertisement for the new Magnum Black & Pink every five minutes. There was even a tram covered in pink and black. And, of course, I started to crave some. Today I got some Magnum minis and decided to incorporate them into this dessert. Freshly made espresso, chocolate covered espresso ice cream melting into it, What’s not to love? I’ll be eating these all summer.

Ingredients:

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Magnum mini black espresso

Just place the magnum mini inside the cup with freshly made espresso and enjoy!