Tag Archives: Ice Cream

Chocolate Lovers Rejoice-Dark Chocolate Ice Cream

8 Jul

You know Summer has arrived when the mercury reaches high twenties, the birds are chipping and people basking under the sun. The city has come alive when individuals ride along the sea walls, play beach volleyball, swim and lining up for a decadent ice cream scoop. In light of the recent heat, I decided to make some ice cream again. As mentioned before, ice cream starts off with a good custard first. I can’t emphasize on the temperature enough as the custard was the key to the ice cream. Heat the custard till 82 C and immediately take off the heat. If one doesn’t the eggs will curdle. Aside from the egg yolks curdling, rest the custard overnight as it mellows out.


Chocolate Ice Cream

400 ml milk
80 milk
4 egg yolks
75 trimoline (I used honey)
100 g sugar
200 g dark chocolate
18 g cocoa powder
240 ml whipping cream

Results, the recipe was smooth and had a prominent chocolate taste. A baked alaska would be my next project. Bon Appetit.

Refreshing Ice Cream for Warm Wonderful Weather

28 May

Summer is around the corner as literally every beach is adorned with sunbathers, vball players, runners and strollers. The landscape was beautiful as flowers bloomed at every corner, as the water glistened like diamonds under the brilliant blue sky while birds playfully but gracefully glided like kites. What a majestic scenery it was as onlookers took photos that detailed every inch of Vancouver’s beauty. Even the buildings were sunkissed as their white siding reflected the sun’s rays. Soon the restaurant patios and ice cream parlors will be filled with Vancouverites lining up for a refreshing scoop of ice cream treat or a ice cold cup of juice to accompany a wonderful dinner in the summer sun.

As a prequel in anticipation to the smoldering heat, I decided to undust my ice cream maker to make some refreshing ice cream to combat the warm weather.

Keys to Making Ice Cream:
1. Make sure the custard base when cooked does not exceed 82 degrees celsius. The eggs will curdle with the temperature goes higher.
2. A tip from, ” the Perfect Scoop,” if indeed the eggs curdle, beat with a egg beater and strain for a smoother consistency.
3. Liquors have a lower freezing temperature, so if one wants soft ice cream, add liquor into the ice cream base.
4. Add the whipping cream into the custard as the last step, preferably when the custard base has rested overnight.
5. For a richer and smoother ice cream consistency, leave overnight.

French Vanilla Ice Cream
720 ml milk
1 piece Vanilla Bean
150 ml milk
40 g glucose syrup (prevents crystalization) ( I used honey)
8 egg yolks
280 g sugar
450 ml whipping cream


This was a wonderful recipe. Nothing tastes better than fresh ice cream. It was creamy, smooth and had a hint of bourbon vanilla. Definitely will hit the spot for some hot and sunny weather Vancouver has ahead. Happy Ice Cream Making!!!

Cream and Cakes Galore

3 Aug

This is an interesting week as it had both my birthday and ice cream making course right next to each other.  Imagine how tired I was.  I also have gatherings this weekend :).

This year unlike most years, my family decided to have it as low key as possible so we just went out for a nice cozy chinese dinner.  Big surprise here.  As for my cake I decided to do a strawberry chiffon cake.  So delicious and smooth; the local strawberries nicely compliments the lightness and sweetness of the cake.  I first enjoyed this cake at a little Japanese dessert cafe, Cafe Chicco, on Robson St.  For those who also enjoy Japanese desserts here is their website, http://www.chiccocafe.com.

Japanese desserts unlike their American counterpart is less dense, less cavity inducing sweetness and less arterial clogging in terms of fat.  It is much more lighter in consistency and still flavourful, somewhat like Asian desserts.  The only difference is that Japanese desserts, in my opinion,  is that they are influenced by french baking most noticeably in the entremets and mousse cakes.

I liked the cake enough that I decided to research cake recipes, especially Japanese and Asian, to develop my own chiffon cake.  Well, to say the least, I finally succeeded but I think mine is way better as I have better control over the quality of ingredients I use to make the cake.  The results are superb. 

Keys to a good chiffon cake or sponge cake:

  • temperature-have eggs and egg whites at room temp before making cake
  • use cake flour-it creates lighter texture as all purpose or bread flour has too much gluten
  • don’t over beat egg whites-if you over beat them there is no turning back, it becomes watery
  • when folding egg whites and batter together don’t over mix.

In terms of baking I choose to use a sheet pan and baked the chiffon cake like a jelly roll format.   I find it helps the cake bake and raise evenly.  In addition, because of a larger surface area, less time is required to bake in comparison to a cake ring.  I am not saying cake rings are bad, don’t get me wrong, but I found sometimes the results are inconsistent.  I would get a lighter half and then a denser half at the bottom.   Once the cake had cooled, I used the 8 inch cake ring and cut out the layers and assemble like any other cakes.  Cake layer first, then added cream and sliced strawberries and the placed on the second cake layer and repeat again until the cake is assembled.  To ensure that the whipped cream stayed firm, I placed the cream the fridge so that it doesn’t become runny.

As a finishing touch, I decorated the cake with local strawberries and whipped cream.  I then piped scallop border decoration to refine the look of the cake and finished of the decoration with toasted almonds on the side of the cake.  Voila here is the finished product.

I Scream, You Scream, We All Scream for Ice Cream

As mentioned before, I attended a ice cream making session today at the Pastry Training Centre.  I have always wanted to make ice cream and learn the techniques of it.  As a bonus not only were we making ice cream, we were assembly the ice creams into ice cream bombs and cakes.

During the class, the instructor emphasized on the importance of a good sugar to fat ratio.  He also stressed the importance of each main ingredient and effects of these ingredients on  the finished product such as sugar, cream, liquid and liquor.

Sugar and liquor lowers the freezing point of the ice cream hence the finished product will be softer.  An ice cream high in liquid on the other hand, will result in ice crystals forming in the finished product ending in a harder and grainier finish.

Keys to making Ice Cream

  • make sure to keep sugar and liquid balance in ratio
  • in custard base ice creams-bring the custard to no more than 82 degrees-if it goes higher than 82 the eggs will scramble and you get a grainy finished product
  • let the ice cream mixture rest over night in a fridge prior to placing in the ice cream machine-this will allow the mixture to mature and result in a richer and smoother finish
  • don’t combine milk with citric juices such as lemon-milk will curdle

Here is a recipe I found on the internet on making Rich Vanilla Ice Cream from David Lebovitz.

1 cup milk

150g sugar

2 cups whipping cream

pinch of salt

1 vanilla bean, split

6 large egg yolks

3/4 tsp vanilla extract (i replaced with vanilla bean)

directions :

1. warm the milk, 1 cup cream, sugar & salt in a medium saucepan.

2. scrape the seeds from the vanilla bean into the warm milk and add the bean as well. cover, remove from heat and let it steep at room temp. for 30 mins.

3. pour the remaining 1 cup cream into a large bowl and set a strainer on top. in a medium bowl, whisk together the egg yolks and slowly pour the warmed milk mixture into the egg yolks, whisking constantly. pour the mixture back into the saucepan.

4. stir the mixture constantly over medium heat, scraping the bottom as you stir, until mixture thickens and coat the back of a spoon.

5. pour custard thru’ the strainer into the cream. put the vanilla bean into the custard, add the extract (or bean paste) and stir until cool over an ice bath.

6. chill the mixture thoroughly then churn in an ice cream maker according to manufacturer’s instructions then freeze until firm. alternatively, if you don’t have an ice cream maker, you can place the mixture in a shallow metal tray and freeze, whisking every couple of hours until frozen and creamy.
Enjoy your ice cream making adventures!!!

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