Vanilla Ice Cream

Vanilla Ice Cream... Nothing can be more simple and enjoyable as a rich creamy velvety ice cream full of vanilla flavor. This recipe that I have is adapted book Couture Chocolate by William Curley and I use Madagascar Bourbon vanilla beans for the best vanilla flavor, definitely beat the crap out of those store bought vanilla ice cream hand down anytime of the day!!

Recipes

500ml        Milk
200ml        Double cream
120g         Castor Sugar
1               Vanilla Pod
120g         Egg yolk (abt 6 yolk)

Methods

• Put the cream, milk and 60g of the sugar into a saucepan
• Scrape the seed of the vanilla pod into the saucepan and add the empty pod in as well
• Bring to a boil and remove from heat, rest for 30 min to infuse the vanilla flavor
• Whisk egg yolk and sugar in a stand mixer until light in colour (2-3 mins)
• Slowly pour half of the milk mixture into the egg mixture.. Slowly stir together carefully not to add to much air into the mixture
• Add the mixture into the remaining milk mixture in the saucepan and return to heat
• Heat to 82-84 degree C, mixture will be thick enough to coat the back of a metal spoon
• Remove from heat, pass the mixture through a sieve and cool over in bowl place in a ice water bath.
• Cover mixture with cling wrap and place in fridge overnight
• Churn mixture in ice cream machine according to manufacturer instructions.

Dark Chocolate Raspberries Gelato

Ok... I admit Gelato have nothing to do with baking but let's not limit ourselves here shall we. Ever since I got my KitchenAid Ice-cream maker bowl, I have been searching for the perfect chocolate Gelato recipes. After numerous trial and error, I would say this recipes is rather yummy and awesomely chocolaty. Whether you like raspberries or not, you can easily take out the raspberries included in this recipes.

Recipes:

350ml      Whole Milk
100ml       Cream
150g         Sugar
85g           Cocoa powder
56g           70% Chocolate
4               Egg Yolk
1 shot        Raspberries volka
1 cup        Frozen / fresh raspberries

• Set a large bowl in ice bath
• In medium saucepan over medium low heat, combine milk, cream and half of the sugar. Bring to a bare simmer, stirring to dissolve the sugar
• Add cocoa, chopped chocolate and let sit for 2 min to melt chocolate. Whisk lightly to combine. 
• In a medium bowl, whisk egg yolk and sugar until pale yellow
• Slow add in the hot chocolate mixture into the egg, whisking as you combine. 
• Return mixture to saucepan and cook over medium low heat, stirring constantly until thickened and temperature hits 73 degree C
• Pour the mixture into the bowl inside the ice bath. Let cool for 10 minute. 
• Wrap and chill in fridge overnight
• Remove from fridge, whisk in vodka
• Pour into ice cream maker and churn according to manufacturer's directions. 
• Pour in frozen berries when ice cream is almost done. 
• Transfer to container, and chill in freeze till desired texture. I leave it overnight.