Ice cream picture conundrum

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Have you ever made home-made ice cream? I never had until my mum bought me a brand new Cuisineart ice cream maker two Christmases ago.

I love making home-made ice cream because you actually know what goes into it. Sometimes I find the supermarket ones too sweet, or there’s a lack of variety. However, I will perpetually stand by Ben & Jerry’s or Haagen Dazs, but sadly it’s super expensive here.

However, I’ve always been presented with the conundrum of how to photograph ice cream. The one thing I’ve noticed with home-made ice cream is that it melts much more rapidly than store bought- which makes you really question what preservatives and additives brands put into it..

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So unfortunately, my ice cream just didn’t turn out so photogenic but I baked the Ottolenghi fudge cake which was an absolute treat to pair with! I also made green tea ice cream to pair with it too.. I made all these desserts for Chinese New Year. Yes, it’s not traditionally ‘Asian’, but my mum and I have been baking pineapple tarts, peanut cookies which are the typical Chinese New Year biscuits.. This just happened to be a time where rich chocolatey goodness and ice cream was the perfect way to end a meal.

Now, I made the caramel about three times. The first two times, completely burnt. I’m still no master at caramel, but the trick is not to move your pan too much or else it’ll crystallise. David Lebovitz’s guide to making caramel is great too!

Natasha’s addition of the Nutella fudge pieces are really something. It has Nutella  AND chocolate, and heavy cream so it’s basically ganache pieces. The texture is not too hard or soft and goes so well to cut through the sweetness of the caramel.

Also, I implore you to make Ottolenghi’s extraordinary chocolate fudge cake.. It’s twice baked, flourless and the top is perfectly crackly and crunchy while the texture of the cake is moist and fudgey… It requires mounds of butter and chocolate which are of course totally sinful, but calls out to a chocoholic’s dream!

So my apologies for these horrid pictures, but I just had to post the recipe because it was just too good!

Salted caramel ice cream with Nutella fudge pieces

Fudge:

  • 100g dark or milk chocolate
  • 100g heavy cream
  • 150g Nutella

Ice cream: 

  • 2 cups milk (500ml)
  • 1½ cups white sugar (300g)
  • 60g salted butter (4 tbsp)
  • ½ tsp sea salt
  • 1 cup heavy cream (250ml)
  • 5 egg yolks

Method

  1. To make the fudge,combine the chocolate in a heatproof bowl and put aside.
  2. Put the cream into a saucepan until boiling over high heat.
  3. Once boiling, pour it over chocolate. Wait for a few minutes before stirring to mix the chocolate and the cream.
  4. Stir in the Nutella. Pour the mixture into a bowl and place in the fridge. Chill until the texture is firm.
  5. Once firm, use a teaspoon to scoop out small chunks and place on a lined baking tray. Put in the freezer while you make the ice cream.
  6. For the ice cream, pour 1 cup of milk into a large bowl.
  7. For the caramel, pour the sugar into a saucepan and place over a high heat. Let the sugar melt and brown – if necessary, use a spatula to push the melted sugar from the edges into the centre, but do not stir at all.
  8. Once the sugar is mostly melted, cook until almost burnt. After that, remove from the heat and whisk in the butter (it will bubble furiously so be careful!). Still whisking, add the cream, and the salt. If necessary, return to a low heat to melt any lumps or bits that may have formed.
  9. Remove from the heat and whisk in 1 cup of the milk.
  10. In a bowl, lightly whisk the egg yolks. While still whisking, pour in the caramel mixture slowly until incorporated.
  11. Return the mixture and return to the heat, stirring with a wooden spoon or spatula until the texture of the custard thickens. It will be done when it can coat the back of the spoon.
  12. Pour the mixture through a sieve, into the other cup of milk, and whisk to combine.
  13. Cover  the mixture with cling film and refrigerate for at least 8 hours, or preferably overnight.
  14. Churn the ice cream in your ice cream maker, according to your ice cream maker’s instructions. After finished, stir in the fudge pieces and freeze.

Adapted from David Lebovitz via Butter baking

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