Posts filed under ‘Ice cream’

Daring Bakers Challenge Baked Alaska Petit Fours August

Baked Alaska & Petit Fours

The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.

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OK…. I admit when I first read this challenge I was really confused – Was I supposed to make an ice cream petit four, was I supposed to make a Baked Alaska, or both? When I read farther into the challenge, it implied that we could choose or make both. So, I decided to make a combination.

~One of my favorite junk food ice cream novelties is that mint chocolate chip ice cream sandwich. I don’t care whether it’s high end or low end, I just love the combination of the different types of mint and chocolate. So, I thought I’d make a Baked Alaska with mint chocolate chip ice cream. The requirement was to make a browned butter pound cake – rather than making 2 cakes, it occurred to me that filling the cake round with chocolate ice cream and glazed chocolate could make the outside of the mint ice cream sandwich.

First – the ice cream is a mint chocolate chip made with fresh spearmint steeped in the milk/cream mixture for 1 hour before making the ice cream base. The base was made a day ahead. The cake was made the day ahead as well.

~On day 2 I made and placed the mint ice cream directly into the mold and cut the cake and filled it with chocolate ice cream. These were placed in the freezer and left for the afternoon to chill and harden.

~Later I made the glaze, cut the cake, and glazed the pieces. They went back into the freezer until we were ready to serve.

~Because I used silicone molds for the ice cream, they just popped right out and I could easily place them on top of the large “petit fours” rounds.

Then I spread the meringue on top.  (I didn’t like the porcupine look but now think  that these look like odd shaped mountains).  I cut out ice cream petit four hearts and glazed those for decoration.  Sorry I messed up by not taking a picture of one of the mini-Baked Alaska after it was cut to eat.

Bottom line: Doing both the petit fours and the Baked Alaska was fun.  It allowed me to have 2 different ice creams and to play with different shapes.  Even though I enjoyed making this concoction, it was a bit “over the top”. I loved this version of spearmint chocolate chip ice cream. It was delicious and didn’t really need the meringue.  The layer of chocolate from the glaze was perfect with the mint ice cream, though.  The browned butter pound cake was far too dense to be on the bottom of a baked Alaska and the chocolate ice cream was a bit overshadowed. By itself, the chocolate ice cream in the middle of the cake was good and the little petit fours hearts were great, though.

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August 27, 2010 at 3:57 pm Leave a comment

Daring Bakers’ Challenge Ice cream Bombe

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.

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One of the first dramatic cakes I had ever made was a bombe filled with mango mousse.  These are definitely dinner party worthy fare.

~This month the challenge required that you make the cake, filling, and ice cream but any variation would do.  Since she provided everything, one could just work through each recipe one at a time and you’d have a fantastic cake.

*Of course, I decided I’d like to try something a bit different for the ice creams.  I love ice cream and last year I went through the month of July making ice cream several times a week.  For this challenge, I decided that it would be dramatic to have layers of different colors of ice cream.  The bombe would look like a normal cake from the outside but a strata on the inside.

*My dad loves ice cream and would take my sister and me out to have ice cream all the time – including “make your own sundae” places, but that’s another story.  Two different types of Italian inspired ice creams from my youth were the spumoni and the Neapolitan.  A spumoni has 3 layers: cherry, pistachio, and chocolate and the Neapolitan has 3 layers: strawberry, vanilla, and chocolate.  In honor of these ice creams, I decided to go with 3 layers: strawberry, pistachio, and chocolate.

~The strawberry is a version of my vanilla with strawberries that were chopped and macerated overnight before making the ice cream base.  For all of the ice cream bases, I made the bases and allowed them to sit in the fridge 6+ hours before churning.

~The pistachio is a version of my almond ice cream where the nuts are toasted until they are very brown and then soaked in milk overnight.  The milk is used in the making of the ice cream.  Because I used real pistachios and no food coloring, my green is not as green as many of the pictures of pistachio ice cream found on the web.

~The chocolate is an agave chocolate ice cream from David Lebovitz.  I didn’t have unsweetened chocolate and so I reduced the amount of agave.  I altered his method to match my own because it just seemed easier to make a paste of the agave and the cocoa and melt the chocolate in the microwave.  None of the changes I made altered the taste – my daughter loved it straight out of the machine.

*I made the cake as instructed, filled it with whipped cream, and set it in the fridge.  The cake is interesting because there’s no leavener aside from eggs.  It still produced a very nice, light cake.  (I do have a very similar recipe that has a little bit of baking powder.  This produces a bit nicer rise but may not be as nice for this application.

Then I lined the bowl with plastic, put my cut pieces in, and filled with ice cream.  The bottom was then covered with chocolate sauce (from the supplied recipe).  The part that was covered with chocolate sauce looked unattractive due to the plastic wrap.

* After several hours,I turned the bombe out onto a plate.  Even though I had carefully tried to place the pieces, the filling schmeared and made the lines indistinct.  Oh, well.  Other people were impressed though.

*Actually, after cutting it, the layers looked great.  I’m glad that I chose other colors and the flavors were delicious with the cake.  The chocolate sauce provided a nice counter texture and didn’t look bad because it was the bottom layer against the plate.  (Note that I had 3 different chocolate flavors in the bombe… yeah).

*This was the perfect summer dessert to serve the extended family.  Kids (young and old, big and little) enjoyed it enough to want to eat a second piece.

July 27, 2010 at 7:20 am 3 comments

Initial notes for “Dessert Four Play”

Strawberry Moch & different types of Nomai Chi

Strawberry Moch & different types of Nomai Chi

I finally finished getting my notes done for the recipes I’ve made so far from Dessert Four Play. The book has sections for each season, a chocolate section, and a basics section (which has recipes that are used in the earlier dessert combinations). There are still more recipes I want to try from here (especially as the seasons change). (You can go Johnny Iuzzini’s recipes from Dessert Four Play to read the notes or select them from the right panel.)

July 31, 2009 at 2:51 pm Leave a comment

Nick’s Fishmarket, Maui

IMG_2572Nick’s Fishmarket is on the lower level, near the pools with a beautiful view of the ocean.  Sunset right now is at about 7 PM.  We had seating at 6:30.  This turned out to be about right because dinner is paced rather slowly.

IMG_2568When they brought out the bread basket, they brought out goldfish for Miranda.  The kid’s menu has some interesting choices – She chose the mahi mahi.  This was served dry with tartar sauce (not very good).  She preferred to dip her fish into my Pineapple ponzu sauce.  The sauce was fantastic and it was the accompaniment for “skin on” moi (absolutely delicious). (Moi is a fish that was eaten exclusively by chiefs.  It was considered to be rare and often raised in ponds.)

IMG_2585The moi was served over greens and soba noodles with pieces of pineapple and the ponzu sauce all around.

IMG_2600For dessert, we ordered their strawberries.  First they created plates with a mound of brown sugar, Devonshire cream, and chocolate with a chocolate design.

IMG_2603Then they lit a mixture of Grand Marnier and rum and passed it back and forth between glasses.  They poured this mixture over strawberries that were drizzled with chocolate.  The strawberries became slightly warm and soft and the combination of flavors was great.

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Strawberry stays lit for a while

This tasted delicious with a scoop of ice cream.  It was a much better show than just buying chocolate dipped strawberries and reminded me of the table service crepes suzette of the old days (or maybe it’s coming back?).

July 18, 2009 at 7:26 am 1 comment

Ice cream page

I love making my own ice cream.  So, in honor of the 4th, I made many ice cream bases and made different ice creams each day for several days.   

Here are a few pictures and you can go to this page Lots of ice cream to read my notes.

Strawberry basil ice cream sandwiches

Strawberry basil ice cream sandwiches

Cinnamon ice cream with mapled walnuts

Cinnamon ice cream with mapled walnuts

July 13, 2009 at 6:18 am Leave a comment


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