Espresso Ice Cream with Coffee Caramel Ripple

My mother is not a great ice cream lover, but one ice cream flavour she would never say no to is coffee. She likes her coffee dark and strong, with just the tip of a spoonful of sugar. I decided to make her her ideal coffee ice cream, an ultra strong coffee base with a ripple of coffee infused caramel streaked through the middle for that hint of sweetness.

When making the ice cream at the weekend, I didn’t have a lot of time to spare and so decided to do a slight cheat by using a tub of premade custard rather than making my own custard base. This way there was no extra custard chilling time required. Freezing foods can lessen their flavour, so I made sure to make the ice cream base extra strong to ensure the flavour shone through. It actually ended up being too strong for my liking, not to mention caffeine packed (one spoonful and I was buzzing for hours!) but my mum adored it and that’s what mattered.

To add a little sweet relief from the intense bitter coffee flavour, I concocted a coffee caramel which I drizzled in at the end to create a ripple effect. I wasn’t sure this would work but it tasted great, sweet and intense all at the same time. I bet it would be fantastic drizzled over a slice of cake. I added it right at the last moment during freezing, as I wanted the ripple effect to remain. Well that was the idea, but it didn’t really work that well.

My caramel was still a little warm when I added it, meaning the ice cream started to melt and ended up being softer than I would have liked (hence the rather melted appearance in the photos) but it still tasted gorgeous!

There was no mistaking the flavour of this ice cream. It was rich and intense. Quite bitter with the odd contrasting streak of sweet sticky caramel. The ice cream itself was wonderfully smooth and creamy.

Mere spoonfuls are all that’s required to achieve an instant caffeine buzz. On a hot day I think it would make a great end to a meal served in small espresso cups rather than cups of actual hot coffee. Just make sure it’s for adults only unless you want the children bouncing off the walls for three days straight! It really packs a coffee kick!

Espresso Ice Cream with Coffee Caramel Ripple

Espresso Ice Cream
400g bought fresh custard
300ml double cream
15g instant coffee or espresso powder
100g caster sugar

Coffee Caramel Ripple
70g caster sugar
10g instant coffee or espresso powder
1 tbsp water
1 tbsp milk

Method – Ice cream
Heat 100ml of the double cream in a small bowl in the microwave. Add the coffee and stir until dissolved, followed by the sugar.
Mix the custard, remaining cream and coffee mixture together and place in the fridge for 30 minutes while you prepare the caramel.

Coffee Caramel

To make the espresso caramel, warm the milk in the microwave and stir in the coffee. Leave to rent and dissolve completely.
Meanwhile, mix the sugar and water together in a small pan. Heat gently, until the sugar has dissolved into a clear liquid. Swirl the pan a couple of times if needed, but do not stir it.
Once you have a syrup, increase the heat slightly and allow the syrup to bubble slightly and turn golden brown in colour. When it has reached your desired colour, remove from the heat, add the milky coffee mixture. Be careful as it will spit and splutter slightly.
Stir together and leave to cool into a thick caramel while you churn the ice cream.

Churn the coffee ice cream until very thick, before drizzling in the caramel at the last moment in order to create a ripple effect (my caramel was still a little warm and melted the ice cream at bit).
Serve at once or transfer to a container and freeze until required.

The Cake Slice July 2011: Zebra Cake

I was so happy when Zebra Cake won the Cake Slice Bakers vote to be this months challenge cake. It is so called, rather obviously, due to the wavy brown and cream zebra like strips that are revealed when the cake is cut. It is a cake I have been meaning to try for years, but somehow never got round to baking, so this was the ideal opportunity.

The zebra strips are created by spooning alternating flavours of batter into the centre of the cake tin, one on top of the other in a bulls eye formation. This slowly forces the batter underneath out towards the edges and ends up creating the rippled wavy effect when baked.

I was a little nervous about this procedure as the batter seemed quite runny and I was unsure how it would bake up, particularly as I had used gluten free flour. I had visions of a gummy unbaked flat pancake. My fears were unfounded though as it baked into a fabulous cake. Light and springy with a gorgeous taste and texture.

It was also very moist, in the good way. I think this was due to the use of oil in the batter which helped keep it moist and fresh tasting even a few days after baking. My family who can normally spot a gluten free baked good a mile off, were shocked when I told them it was gluten free. They loved it. I think whisking the eggs and sugar together for a few minutes before adding the other ingredients gave the cake a better structure, meaning it was springy rather than crumby which can sometimes happen in gluten free baking.

It may sound a little plain having no additional cream or fillings, but it tasted fabulous and was wonderful to munch on in the afternoons. The zebra like wavy strips were also a real talking point. People got very excited when they were revealed after cutting a slice. It would make a really impressive party cake.

Click here to see my fellow Cake Slice Bakers cakes.

Zebra Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)

Ingredients
240g plain flour (I used gluten free white teff flour)
1 tbsp baking powder
4 eggs
225g caster sugar
220ml whole milk
100g butter, melted and cooled
100ml vegetable oil
2 tsp vanilla extract
2 tbsp cocoa powder

Method
Preheat the oven to 180C. Grease a 9 inch pan, line with a circle of parchment paper, grease the parchment and dust with flour. Combine the flour and baking powder in a medium bowl.
Combine the eggs and sugar in a large mixing bowl and beat with an electric mixer on high speed until thick and pale, about 5 minutes. With the mixer on low speed, stir in the milk, butter, oil and vanilla, scraping down the sides of the bowl once or twice as necessary. Stir in the flour mixture, a quarter at a time.
Transfer a third of the batter into another bowl and whisk in the cocoa powder.
Place 3 tablespoons of the vanilla batter into the centre of the pan and let it stand for a few seconds so it spreads out slightly. Place 2 tablespoons of the chocolate batter right on top of the vanilla and wait another few seconds until it spreads. Continue alternating vanilla and chocolate until you have used up all the batter and it has spread to the edges of the pan.
Bake until the cake is set and a toothpick comes out clean, about 40 minutes. Cool in the pan for 10 minutes. Run a sharp knife around the edge of the pan and invert the cake onto a cutting board. Peel away the parchment paper. Re-invert onto a wire rack and cool completely. Slice and serve.
Makes one 9 inch round cake

Heston Inspired Popcorn Ice Cream!

I read recently that Heston Blumenthal is going to release three new and exciting ice cream flavours for Waitrose. Being Heston, these are not your run of the mill ice cream flavours. They’re going to feature Chocolate & Rosemary ice cream, Salted Caramel Popcorn ice cream and…Savoury Mustard ice cream….ermm??

The one that sounded most exciting and appealing to me was the popcorn ice cream. Popcorn ice cream – what a brilliant idea! I was trying to figure out in my head how it would taste and I soon decided the best way to find out would be try making some myself.

I thought the easiest way of achieving the popcorn flavour would be to infused the milk and cream mixture with the popcorn, strain this off and then use it to make the ice cream. I used a bag of sweet microwave popcorn for ease and then added it to the milk while it was still steaming hot. As I poured the milk over the top of the popcorn it sort of shrivelled and collapsed down on itself with a sizzling cracking sound. It was rather amusing to watch. If you’ve ever poured hot milk over sugar puffs as a child you’ll know what I mean!

I heated everything together and left it to infuse for a few hours. After this I blitzed the two together and then strained the mix to remove all the husks, pips and coarse bits from the popcorn. I tried eating a little of the soggy popcorn and it was not pleasant, so sieving is a must! It was then a simple process of making the normal ice cream using the popcorn flavoured cream.

I was so excited to taste the finished ice cream and I wasn’t sure what to expect. It was deliciously smooth and creamy with a definite ‘something recognisable’ flavour to it, but it wasn’t immediately obviously popcorn flavoured. Once I told people what it was there was an ‘ahhh yes’ of recognition, but I think the flavour was probably a little subtle. This didn’t stop it being utterly delicious though!

No doubt Heston does some kitchen wizardry to extract the intense essence of popcorn for his ice cream, but I feel for a first attempt, my popcorn infused ice cream was pretty good too. More popcorn required next time though.

Served with a little extra helping of popcorn it would make a fun end to a meal and certainly get the conversation going. If you’re one of those people who can’t choose between popcorn and ice cream when watching a film, well this way you can have both!

Popcorn Ice Cream

Ingredients

1 x 100g bag sweet microwavable popcorn

350ml whole milk

200ml double cream

3 egg yolks

50g caster sugar

½ tsp caramel or butterscotch flavouring

Method

Cook the popcorn according to pack instructions. Place three quarters of the hot popcorn into a large saucepan and pour over the milk and cream. (It was crackle and deflate drastically).

Leave to infuse for 1½ hours.

After infusing, blitz and popcorn into the cream mixture using a hand blender. Then heat the pulpy popcorn mixture until hot but not boiling.

Meanwhile, lightly beat together the egg yolks, sugar and flavouring if using.

When the cream is hot, sieve the mix to remove all the pips, husks and popcorn pulp before pouring a little over the eggs to temper them. Whisk well, and slowly add the rest of the cream mixture.

Pour the custard base back into the pan and heat gently, stirring constantly until the custard thicken just enough to coat the back of a spoon, about 3-4minutes. Do not let it boil.

Remove from the heat and allow to cool to room temperature before chilling until cold.

Then churn in your ice cream maker until thick or transfer to a container and place in the freezer until set.

Makes 1 pint ice cream

Smoky Chilli & Lime Houmous

Yesterday I was really fancying some houmous to go with some nice crunchy salad and crackers for lunch. I love houmous and often (I’m ashamed to say) buy it from supermarkets, but its so quick and easy to make at home that I decided to have a little fun and jazz up some homemade houmous.

Simple clean flavours are all well and good, but I also love things with a bit of spice and after a browse though the fridge and spice cupboard I decided to make houmous with a little lime and cumin for aromatics and paprika and cayenne for a smoky kick.

I’m not a great fan of tahini, even though I love sesame and sesame oil, so instead I used peanut butter to add that creamy nutty note. This may sound a little odd, but it really works.

The houmous took literally 10 minutes from start to finish and I ended up with a lovely big pot for only a few pence, a bargain compared to shop bought. It reminded me that I really should make my own more often.

It smelt amazing and quite Moroccan so I dipped a cracker in and took a bite. At first I just got a creamy texture and a fresh zesty flavour from the lime. Then the smokiness from the paprika came in and started to develop into a gentle heat from the cayenne pepper, leaving my mouth with a warming tingle.

I loved its terracotta orange colour from the paprika, very Middle Eastern. It’s quite addictive and perfect summer lunchtime munching.

Smoky Chilli & Lime Houmous

Ingredients
1 x 400g tin chickpeas
½ tsp ground cumin
¼ tsp cayenne pepper
½ tsp sweet paprika
1 tbsp peanut butter or tahini
Juice of ½ lime
4-6 tsp vegetable oil

Method
Place all the ingredients, expect the oil, into a small blender and blitz until chunky. Scrape down the sides and briefly blitz again.
Add 4tsp of oil and blend until smooth or at your desired consistency (I like it coarse). Add a little more oil or a touch of water if it’s too thick.
Transfer to an airtight container and store in the fridge.
Eat within 5 days.

Very Berry Frozen Yoghurt

Wow has it been HOT these past few days. You know the feeling when you open the oven door after its been on high, only to be blasted by a wall of hot air, well its felt a bit like that at times these past few days. I’m not complaining through as I love warm weather, plus its perfect ice cream eating conditions!

Sunday was particularly hot and I fancied something cool and refreshing. Ice cream is all well and good but it can be a little rich and over creamy when you’re melting in the heat. Something fresher and lighter was required and as I’d been meaning to try making frozen yoghurt, I decided now would be the ideal time to try it out.

This recipe couldn’t be simpler. It takes a matter of moments to put together and no heating or custard making is required, plus it uses only 3 simple ingredients (I also added a little blackcurrant liqueur, but this is optional). I had a bag of mixed frozen berries in the freezer which I allowed to thaw a little before using. I wanted to keep them partially frozen so they wouldn’t get completely broken down during churning, but I wanted them to defrost just enough to release some of their gorgeously vibrant juices.

A little sugar to sweeten and a tub of natural yoghurt and you’re all set. The softer blackberries broke down quite a lot, while the little blackcurrants remained relatively whole. This made them taste like little balls of sorbet suspended in the frozen yoghurt, giving an intense burst of flavour when one was bit into. They were quite sharp, but against the sweeter, creamier yoghurt base this was highly refreshing and perfect for a hot day.

The yoghurt itself was soft and creamy, yet a lot lighter and more refreshing than an ice cream. All the berry juice made it a sort of cross between an ice cream and a sorbet. Delicious, and I adore its moody purple colour. The crème de cassis wasn’t obvious (I only added a smidgen) but it seemed to give a depth of flavour to the fruitiness of the berries and meant it didn’t set quite so solid, great for scooping out ‘just one more spoonful’

Very Berry Frozen Yoghurt

Ingredients
400g mixed frozen berries (mine was a mixed bag of strawberries, blackberries, red & black currants)
500g thick natural yoghurt (not low fat or sweetened)
100g caster sugar
1 tbsp crème de cassis (blackcurrant liqueur – optional)

Method
Place the frozen berries in a large bowl and sprinkle over the caster sugar. Leave to stand for 1 hour to allow the berries to thaw slightly, releasing their juices and mixing with the sugar. Give them a stir ever so often. Don’t allow them to defrost completely, as you want them to remain some structure during freezing.
When the berries are slightly thawed, stir in the yoghurt and liqueur, if using.
Freeze the mixture in an ice cream maker until thick and almost frozen, about 30 minutes.
The partially thawed berries should break down slightly, releasing their fabulous purple juices, while still allowing some berry texture to remain.
Scoop out and enjoy straight away or transfer to a tupperware box and freeze until required.
Makes about 1 litre frozen yoghurt

Carrot Cake Inspired Ice Cream

I adore carrot cake, it’s possibly my favourite cake. I just love its spicy flavour, chewy raisins, little chunks of nut and how it’s all topped off with a creamy frosting – yum. I was dreaming about carrot cake and decided to see if I could make carrot cake ice cream!

“Hmmm carrot cake ice cream, I bet she crumbled up some carrot cake into her ice cream…” NOPE! I actually added all the major flavour components, separately into the ice cream base. Cinnamon, mixed spice, sultanas, pecans, lemon zest, date syrup for sweetness and… 200g of freshly grated carrot! I lightly blanched the grated carrot first to soften it and release some of its natural sweetness, no one wants to be chewing on raw carrot in their ice cream.

Now before you think I’ve gone do-lally, trust me it works. It works really well. I was so excited creating this ice cream and then seeing into come together. That first softly set spoonful was amazing. OMG best ice cream ever!

The ice cream base was just sweet enough while still retaining some of its creamy freshness which emulated the cool creamy frosting often found on carrot cake. The nuts added the occasional crunch while the sultanas went fantastically chewy and sweet, like little chips of toffee hiding in the ice cream.

The spices came through well without being overpowering and the date syrup helped give that characteristic spicy orangey-brown colour to the ice cream as well as a lovely naturally fruity sweetness. The strands of carrot themselves were soft enough not to cause a problem yet still whole enough to be detectable. They weren’t crunchy in any way, but they had retained their shape which I loved.

I just couldn’t get over how much it tasted like real carrot cake. It completely satisfied my carrot cake craving and I’m now plotting even more concoctions. Move over Ben & Jerry’s!

Carrot Cake Inspired Ice Cream

Ingredients
250g sweetened custard base (homemade or shop bought)
200ml double cream
200g carrot, peeled and grated
50g sultanas
40g pecans
75ml date syrup
2 tsp mixed spice
½ tsp cinnamon
Zest of ½ lemon

Method
Start by peeling and roughly grating your carrots. Place them in a small bowl, add 1 tablespoon of water, cover the top with clingfilm and cook in the microwave for 1½ minutes. Leave the clingfilm on the bowl and set aside to cool to room temperature before placing in the fridge until cold.
When reading to start, mix your custard base, double cream, date syrup, lemon zest and spices together in a bowl. Whisk gently until combined.
Roughly chop the pecans and add to the bowl along with the sultanas and blanched and chilled carrot. Add any carrot liquid to the mix too as this will contain lots of intense carrot flavour.
Stir until well incorporated before churning in your ice cream machine until thick and softly set.
Scoop out and enjoy straight away or transfer to a Tupperware box and freeze until required.
Makes about 700ml ice cream

Vanilla Bean Ice Cream

Keeping to the ice cream theme, I’m excited to say that the Gelateria ice cream maker on loan for a few weeks from Gaggia (after their coffee & ice cream event) arrived last week! I have been having so much fun and eating far too much ice cream! It’s almost become one of my new foods groups – protein, carbs, fruit & veg and ice cream!

I was longing to get creating wacky flavours straight away but in a moment of clarity decided it was probably wise to start at the beginning with a simple vanilla ice cream. Vanilla ice cream is apparently the nations favourite ice cream flavour, which seems a little boring in my view, but then I suppose it all comes down to the quality of the ice cream. You can get really good vanilla ice creams made with eggs, cream and real vanilla or really bad vanilla ice cream.

This vanilla ice cream is firmly in the ‘good’ category – it’s so smooth and creamy and absolutely bursting with real vanilla flavour. Just look at all those little black speckles – that’s not dirt – its vanilla!

When I came to use my vanilla pods I discovered I didn’t have any fresh squishy ones and only the brittle dry pieces that I store in my sugar. I had a brain wave and blitzed the vanilla, seeds, pod and all, in a spice grinder along with a little sugar. This transformed the dry vanilla into the most amazing vanilla pod powder. Still packed full of flavour and no wastage – hurrah.

The thing I am most impressed about with this ice cream maker is that you can lift off the entire lid covering the bowl where the ice cream is churned, even during freezing. This means you can easily pour in your ice cream mix, throw in some add-ins or sauces without having to try and drizzle it through a small spout at the top like other ice cream machines I’ve seen. This makes it far easier to check how your ice cream is progressing and actually get the mix in there in the first place without pouring it down the sides.

The resulting ice cream was amazing. Using the ground up whole vanilla pod really gave an intense vanilla flavour and I love how the little seeds were noticeably speckled throughout. It was rich, smooth and creamy thanks to the fast freeze and churn action which prevents large ice crystals from forming. Yum!

There is going to be a whole series of ice creams creations appearing shortly. I’ve already made another ice cream this weekend, inspired by one of my favourite cake flavours. Check back later in the week to see which one!

Vanilla Bean Ice Cream
(Recipe adapted from David Lebovitz)

Ingredients
150g caster sugar
350ml milk
3 egg yolks
200ml double cream
½ vanilla pod (fresh or dry – see note below)

Method
Cut the vanilla in half and scrape out the seeds. Combine the seeds and pod to the milk and cream and heat together in a small saucepan until very hot but not bubbling.
Meanwhile, whisk the egg yolks and sugar together until pale and fluffy, about 3 minutes.
Pour a little of the hot milk over the egg yolks and quickly whisk to temper the mixture and prevent it from scrambling. Add more of the milk to the egg yolks whisking all the time.
Then pour the eggy milky mixture back into the saucepan and place over a low heat. Use a silicone spatula to gently stir the mixture until it begins to thicken. This may take up to 5 minutes. Do not allow it to bubble or boil or else it will split.
The ice cream mix is ready once it coats the back of a spoon.
Remove from the heat and pour into a clean bowl.
Allow to cool slightly before refrigerating for at least 2 hours or until chilled.
Pour the chilled ice cream into your ice cream maker (remove the vanilla pod first) and blend until frozen to the desired consistency, around 20-30minutes.
Eat straight away or transfer to a container and keep for later.

Note: After making your ice cream base, it can be poured into a Tupperware container and frozen in a regular freezer. Just remove it from the freezer every 1-2hours and give it a whisk, to ensure it freezes evenly.

Note: I found all my vanilla pods were very dry and hard as I’d stored them in some sugar. I simply broke a piece off and blitzed it in a spice grinder with a little of the sugar to create my own vanilla bean powder. This was really intense and gave a wonderful speckled vanilla appearance to the finished ice cream.