Blueberry Muffin Ice Cream

Recipe from The Kitchy Kitchen

Blueberry Muffin Ice Cream

Makes 1 litre

Ingredients:

For the streusel:

60g (½ cup) plain flour

56g unsalted butter, cold and cubed

50g (¼ cup) caster sugar

1 tsp cinnamon

pinch of salt

For the ice cream:

113g unsalted butter

360ml (1 ½ cups) whole milk

360ml (1 ½ cups) double cream

3 egg yolks

50g (¼ cup) caster sugar

55g (¼ cup) brown sugar

¾ tsp salt

2 tsp vanilla extract

4 tbsp blueberry jam

3 tbsp cinnamon streusel

To serve:

remaining streusel

maple syrup

Method:

1. For the streusel, combine the flour, sugar, salt and cinnamon and mix in the butter until an even, breadcrumb-like consistency has been reached. Place on a baking sheet and bake at 180C/350F/mark 4 for 10 minutes, then break up the mixture and bake for another 10 minutes, or until golden brown.

2.Simmer the butter over a medium heat in a large saucepan until it becomes golden brown, then remove from the heat and set aside to cool to room temperature.

3. Combine the milk and cream in a large saucepan over a medium-high heat and heat until it almost boils.

4. Whisk together the egg yolks, sugar and salt in a large heatproof bowl and gradually whisk in half the mixture from the saucepan.  Whisk in the rest of the mixture and pour everything back into the saucepan and heat gently, until it reaches 170F. Remove from the heat and whisk in the vanilla and brown butter, then leave to cool to room temperature before refrigerating.

5. Add the chilled ice cream mixture to an ice cream machine. Once it is firm enough to freeze, fold in the blueberry jam followed by the streusel. Transfer to a container and freeze.

Espresso Ice Cream

Recipe from David Lebovitz

Espresso Ice Cream

Ingredients:

150g (¾ cup) caster sugar360ml (1 ½ cups) whole milk1 ½ cups coffee beanspinch sal
t360ml (1 ½ cups) double cream5 egg yolks¼ tsp vanilla extract¼ tsp finely ground coffee
optional- small handful chocolate coated coffee beans


Method:
1. Heat the milk, sugar, coffee beans, salt and one third of the cream in a medium saucepan until steaming but not boiling. Cover, remove from the heat and let steep for an hour.

2. Return the mixture to the heat and heat again until steaming but not boiling. In a heatproof bowl, whisk the egg yolks together and gradually whisk in the hot mixture. Return to the saucepan and heat until the mixture thickens so that it will coat the back of a spoon and the coating will not run after running your finger across the coating.

3. Whisk together the egg yolks and remaining sugar in a large bowl and whisk in the mixture from the saucepan. Pour everything back into the saucepan and heat gently, to thicken, for about 10 minutes.

4. Pour the remaining cream into a heatproof bowl. Pour the custard through a sieve into the cream, pressing on the coffee beans; discard the beans. Mix in the vanilla and coffee, leave to cool and then cover and refrigerate before freezing in an ice cream machine according to manufacturer’s instructions. Just before placing in the freezer, mix in the chocolate coated coffee beans, if using.

White Chocolate & Ginger Ice Cream

Recipe from David Lebovitz

White Chocolate Ginger Ice Cream

Makes about 1 quart/ 1.14 litres



Ingredients:
3 inch (60-70g) piece fresh ginger, peeled
135g (2/3 cup) sugar
240ml (1 cup) milk
480ml (2 cups) double cream
230g white chocolate, chopped
5 egg yolks



Method:
1. Finely slice the ginger, place in a saucepan and cover with water. Bring to the boil and cook for 2 minutes. Drain away the water and return the ginger to the pan. Add the sugar, milk and half the cream. Heat the mixture briefly to warm it, then remove from the heat, cover and leave to steep for at least an hour.


2. Place the chocolate in a large heat proof bowl.


3. In a separate bowl, whisk together the egg yolks and gradually add the ginger-infused cream mixture, whisking constantly. Pour this mixture back into the saucepan.


4. Cook over a low heat, stirring constantly until the custard thickens and will coat the back of a spoon. Pour the custard over the white chocolate and stir until all the chocolate has melted and is well combined. Remove and discard the ginger. Mix in the remaining cream, leave to cool and refrigerate to chill, then freeze in an ice cream machine.

Mint Chip Ice Cream

Recipe from Simply Recipes

Mint Chip Ice Cream
Makes about 1 quart/ 1.14 litres

Ingredients:3 cups fresh mint leaves, packed
240ml (1 cup) milk
480ml (2 cups) double cream
135g (2/3 cup) sugar
6 egg yolks
170g plain chocolate, melted

Method:
1. Place the mint leaves, milk and half the cream into a large heavy based saucepan and heat gently. Allow the mixture to steam but not boil, then remove from the heat, cover and stand for 30 minutes.

2. Reheat the mixture in the saucepan to return it to a steaming point. Remove from the heat, cover and let it stand for another 15 minutes.

3. Pass the mixture through a fine mesh sieve, pressing to squeezing the milk and cream out of the mint leaves. Return the milk and cream to the saucepan and add the sugar. Heat until just steaming

4. Beat the egg yolks in a large heatproof bowl. Gradually pour the hot mixture into the egg yolks, whisking continually. Pour back into the saucepan and heat until the mixture is thick enough to coat the back of a spoon. Pour the custard into a large bowl and mix in the remaining cream. Leave to cool and refrigerate.

5. Churn the ice cream in an ice cream machine. Once frozen, Pour some of the ice cream into a container and spread out to form another layer. Drizzle over some of the melted chocolate and stir to break up the chocolate into chips. Continue layering ice cream and chocolate and mixing until all the ice cream and chocolate has been used.

Pistachio Trio: Macarons, Ice Cream and Brittle

I have been thinking about pistachios quite a lot recently, wondering whether to make some cupcakes, blondies or cookies with said nuts. For a long time now, I have wanted to make some pistachio macarons, though I have been a little nervous about using less almonds in macarons. Because of our ice cream machine (which my mother optimistically bought a few years back with the intention of churning out ice cream on a regular basis) which we sadly never use, since the Sun showed itself last month, I have been itching to make some ice cream.

The egg yolks (and surplus pistachios) left after making these macarons presented the perfect opportunity for some pistachio- ice cream- making. However, it seemed like a bit of a shame to do only two pistachio treats, so I went ahead and whipped up some brittle, too.

For the macarons, I didn't want to make a pistachio buttercream, and thought a toffee- type warmth would compliment the pistachios. I made a caramel and added it to a plain buttercream- you could substitute the caramel for honey, or do a plain buttercream with half brown sugar, half icing sugar.

Pistachio Macarons

Makes about 50

Ingredients:

5g dehydrated egg white powder

28g granulated sugar

225g icing sugar

65g ground almonds

60g pistachios, shelled and ground in a food processor

100g egg whites

about 5 pistachios, lightly crushed, for decoration

Method:

1. Line two baking trays with baking paper and set aside.

2. Measure out the dehydrated egg white powder and granulated sugar into a little bowl and stir to combine, then set aside.

3. Grind the icing sugar, pistachios and ground almonds together in a food processor and sift into a small-medium bowl.

4. In a large, clean, dry bowl of a freestanding mixer, whisk the egg whites until foamy and then sprinkle in the sugar and egg white powder while continuing to beat. Increase the speed of the mixer and keep whisking until a firm, glossy (but not stiff) meringue forms.

5. Using a soft spatula, fold in the nut-sugar mixture to the meringue in thirds, until fully amalgamated. Be cautious not to over mix, as you want the batter to flow off the spatula in a thick ribbon.

6. Transfer the batter to a piping bag with a plain nozzle (approximately 1cm diameter) and pipe round blobs (approximately 1-1½ inch diameter) onto the prepared baking trays. Firmly rap the trays against a counter top until the any air bubbles come to the surface- pop, with a cocktail stick, any which don’t burst. Sprinkle a little bit of the lightly crushed pistachios on top of half the piped rounds. Leave the piped macarons for 30-60 minutes before placing into the lower half of a preheated oven (300F/150^◦C/mark 2) for approximately 15 minutes.

7. Allow the macarons to cool on a wire rack before removing from the trays and sandwiches pairs of shells together with your choice of filling. Refrigerate and allow to mature for at least 24 hours.

Caramel Buttercream

Makes about 50

Ingredients:

230g unsalted butter

460g icing sugar, sifted

1-3 tbsp milk or cream

5tbsp caster or soft brown sugar
2tbsp golden syrup
3tbsp butter

Method:

1. Heat the caster/brown sugar, golden syrup and butter in a pan over a low heat until the sugar has dissolved. Turn the heat up a little and continue to cook until the mixture has thickened and become of a syrup- like consistency. Remove from the heat and leave to cool.

2. Cream the butter until light and fluffy. Add the icing sugar and beat until homogeneous. Add some of the milk/cream to achieve a fluffier, smooth texture. mix in the cooled caramel and add more milk/cream if necessary.

Pistachio Ice Cream

Makes 12

Ingredients:

120g (1 cup) shelled pistachios

150g (¾ cup) caster sugar

480ml (2 cups) whole milk

½tsp almond extract

4 egg yolks

240ml (1 cup) double cream

90g (¾ cup) shelled pistachios, toasted and roughly chopped

Method:

1. Grind the shelled pistachios and one quarter of the sugar in a food processor

2. Heat the milk and pistachio-sugar mixture in a large saucepan, bring to a boil and remove from the heat. Stir in the almond extract.

3. Whisk together the egg yolks and remaining sugar in a large bowl and whisk in the mixture from the saucepan. Pour everything back into the saucepan and heat gently, to thicken, for about 10 minutes.

4. Strain the custard into the large bowl and leave to cool to room temperature before refrigerating for about 2 hours.

5. Once chilled, pour the mixture into an ice cream machine according to manufacturer’s instructions. Transfer to the freezer and place in the fridge 20-30 minutes before serving.

Pistachio Brittle

Ingredients:

60g (½ cup) pistachios, roughly chopped

100g (1 cup) caster sugar

60ml (¼ cup) water

Method:

1. Grease a 13 x 9 inch rimmed baking tray with cooking oil.

2. Heat the sugar and water in a pan over a medium-high heat, while stirring, for about 9 minutes or until the mixture turns dark brown in colour.

3. Pour the sugar over the baking tray and sprinkle the pistachios on top. Leave to cool and harden for about 15 minutes before breaking into pieces.

The macaron recipe is adapted from Not So Humble Pie
The ice cream recipe is from Epicurious
The brittle recipe is from Martha Stewart