Key Lime Pie Ice Cream / No Churn

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Lately, I have been loving turning all my favourite desserts into ice creams. This ice cream has all the flavours of a key lime pie, in frozen form, and it’s kind of the best thing ever. The ice cream, soft and velvety, with it’s refreshing aromatic tartness, is perfection. A creamy, tart, citrusy heaven. The digestive biscuits bring with them a toasty crunch, which pairs extremely well with the zesty, creamy notes. It’s the kind of ice cream you can’t have just one scoop of. It’s the kind of ice cream you want to eat straight out of the tub, and finish all in one sitting.

Ingredients:

For the ice cream base:

  1. cup whipping cream
  2. ½ cups milk
  3. ½ cup sugar
  4. 1 lime (juice + zest)
  5. 2-3 lime leaves, crushed
  6. 1 teaspoon cornflour

For the biscuit layer:

  1. ½ cup digestive biscuits, crushed
  2. 2 tablespoons butter, melted

For the lime curd:

  1. 1 egg
  2. 1 lime (juice + zest)
  3. 25 g butter
  4. 30 g sugar

Method:

    1. Add the milk, sugar and lime leaves into a saucepan and place over medium-low heat.
    2. Add the cornflour to a small bowl and add in a tablespoon of the milk. Mix and set aside.
    3. Cook the milk and sugar, stirring continuously for about 20 minutes, or until the mixture has reduced to about a cup.
    4. Add in the cornflour mixture and cook for an additional 2-3 minutes, or until the mixture has thickened to the consistency of condensed milk.
    5. Take it off the heat, remove the lime leaves. Let it come to room temperature and then place in the fridge or freezer to cool.
    6. Preheat the oven to 180°C.
    7. In another bowl, mix the crushed digestive biscuits and melted butter until well incorporated.
    8. Spread the biscuit mixture on a baking tray and bake for 10-15 minutes. Set aside to cool.
    9. For the lime curd, place the sugar, egg and lime juice in a heat-proof bowl and set over a pan with simmering water.
    10. Whisk continuously as you cook the mixture, until it has thickened.
    11. Take off the heat and add cubes of the butter and lime zest, whisk until combined. Set aside to cool.
    12. Add the whipping cream to a large bowl and beat until stiff peaks form. Fold in the cold milk and sugar mixture, and the lime zest and juice.

    13. In an air-tight container, first pour a layer of the whipped cream mixture, followed by a layer of the lime curd and then a layer of the biscuits. Repeat this process, finish with a layer of biscuits. Freeze the ice cream for at least 6 hours or overnight.

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Apple Pie

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Apple pie. These words are enough to bring a smile to my face.  With a perfectly flaky crust and an interior of soft, cinnamon-spiced apples, this pie is sure to bring a smile to anyone’s face. In my opinion, eating this pie with a scoop of vanilla ice cream is kind of mandatory. Okay, it’s not mandatory, but I highlyyy recommend it. It beautifully cuts through all the richness by providing a cool, subtle compliment to the buttery filling.

Ingredients:

For the crust:
  1. 200 g flour
  2. 25 g sugar
  3. 100 g butter
  4. ¼ teaspoon baking powder
For the filling:
  1. 500 g apples (cored and diced)
  2. 75 g sugar
  3. ½ teaspoon cinnamon powder

Method:

  1. Preheat the oven to 180°C. Use a 9 inch loose bottom pie tin for this recipe.
  2. Sieve the flour, baking powder and sugar.
  3. Rub the butter into the flour mixture until it looks like breadcrumbs. Leave in some pea-sized bits of butter (this results in a flakier crust).
  4. Add 1-2 tablespoons of cold water and bring together. Do not knead.
  5. Cover in plastic wrap and chill in the fridge for 30 minutes.
  6. Put the diced apples into a saucepan and cover with the sugar. Add in the cinnamon. Cook till the apples are soft. Set aside to cool.
  7. Roll out the dough into two 1/8″ circles. Make one bigger than the other.
  8. Place the bigger one in the pie tin.
  9. Coat the bottom with some egg white and add in the apple filling.
  10. Take the smaller circle and cut out strips. Use these to create a lattice pattern on top of the pie. Brush the top with some egg white.
  11. Bake at 180°C for 45-50 minutes or until the crust is golden-brown.

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Summer Berry Cake

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Berries make me happy. And baking with berries, even happier. I could put them (and eat them) in pretty much anything – ice cream, tarts, sorbets…but this cake wins it for me. It’s a cake, so simple, it far exceeds delicious. Lightly fragranced with vanilla and cinnamon, it lets the berries shine. As the berries bake, they release little bursts of tartness in little crevices of the cake, which creates a medley of flavours that sing of summer.

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Ingredients:

  1. 85 g unsalted butter
  2. 180 g flour
  3. 1 ½ teaspoons baking powder
  4. ½ teaspoon cinnamon
  5. ½ teaspoon salt
  6. 170 g sugar
  7. 1 egg
  8. ½ cup milk
  9. 1 teaspoon vanilla extract
  10. ½ cup assorted berries

Method:

  1. Preheat the oven to 180°C and line a 9-inch tin with baking paper.
  2. In a large bowl, sieve the flour, baking powder and salt.
  3. In a separate bowl, cream together the butter and sugar until pale and fluffy. Add in the egg and vanilla and mix well. Slowly add in the milk, whisking continuously.
  4. Add the flour mixture to the wet ingredients one-third at a time. Mix until there are no lumps.
  5. Transfer the batter into the prepared tin.
  6. Coat the berries in a little bit of flour and arrange on top of the batter.
  7. Bake in the oven at 180°C for 10 minutes, and then lower the temperature to 150°C and bake for another 30-35 minutes.

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Persian Rose and Pistachio Cake / Gluten Free

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There is something so special, almost magical about this cake. It brings together two fragranced and mellow flavours that work together like magic, pistachio and rose. These comforting, familiar flavours always take me back to my grandmother’s Phirni. It’s a combination that forever has a place in my heart. But, inside a cake, this combination works just as well, if not better. This Persian cake is delicately flavoured with toasty notes of almonds and pistachios. It’s bright and floral, decadent and perfumed. Or to put it simply, it’s delicious.

Ingredients:

  1. 75 g butter
  2. 80 g sugar
  3. ½ tablespoon lime zest

  4. 1 teaspoon vanilla extract
  5. ¼ teaspoon rose extract
  6. 2 eggs
  7. 90 g ground almonds
  8. 65 g ground pistachios

Method:

  1. Preheat oven to 180°C. Line a small loaf tin with baking paper.
  2. Add the butter, sugar, lime zest, vanilla and rose extracts in a mixing bowl. Cream together until pale and fluffy.
  3. Add in the eggs, mixing well after each addition.
  4. Fold in the ground almonds and ground pistachios.
  5. Bake for 1 hour.

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Mango Ice Cream / No Churn

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One of my favourite things about summer has to be mangoes. I love everything about mangoes. However, this mango ice cream in particular has my heart. Filled with sunshine and summer, it’s a dream. With a smooth-as-anything texture, intensely flavoured and fragranced with the juiciest mangoes, you can’t not fall in love with this ice cream.

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Ingredients:

  1. 1 cup mango (puréed)
  2. ¼ cup mango (cut into small cubes)
  3. cup whipping cream
  4. ½ cups milk
  5. ½ cup sugar
  6. 1 teaspoon cornflour
  7. ½ teaspoons vanilla extract

Method:

    1. Add the milk and sugar into a saucepan and place over medium-low heat.
    2. Add the cornflour to a small bowl and add in a tablespoon of the milk. Mix and set aside.
    3. Cook the milk and sugar, stirring continuously for about 20 minutes, or until the mixture has reduced to about a cup.
    4. Add in the cornflour mixture and cook for an additional 2-3 minutes, or until the mixture has thickened to the consistency of condensed milk.
    5. Take it off the heat and add in the vanilla extract.
    6. Let it come to room temperature and then place in the fridge or freezer to cool.
    7. Add the whipping cream to a large bowl and beat until stiff peaks form. Fold in the cold milk and sugar mixture.

    8. Fold in the mango purée and cubes and then pour into an air-tight container. Freeze the ice cream for at least 6 hours or overnight.

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Litchi Ice Cream / No Churn

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My Post (1)

With an abundance of litchis in the market (and my fridge) right now, this bright, summery treat is perfect for a hot day. I have forever loved the honeyed and floral sweetness that litchis bring with them. This sweetness works even better swirled inside this creamy, dreamy ice cream. I wanted to pair the litchis with something citrus, and orange blossom works well. It works better than well. It, very subtly and beautifully, adds the needed brightness, without making the ice cream overly sweet. It is what makes this dreamy frozen treat exceptional.

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Ingredients:

  1. 1 cup litchis, pitted and frozen
  2. cup whipping cream
  3. ½ cups milk
  4. ½ cup sugar
  5. 1 teaspoon cornflour
  6. ½ teaspoon orange blossom water
  7. ½ teaspoon orange zest

Method:

  1. Add the milk and sugar into a saucepan and place over medium-low heat.
  2. Add the cornflour to a small bowl and add in a tablespoon of the milk. Mix and set aside.
  3. Cook the milk and sugar, stirring continuously for about 20 minutes, or until the mixture has reduced to about a cup.
  4. Add in the cornflour mixture and cook for an additional 2-3 minutes, or until the mixture has thickened to the consistency of condensed milk.
  5. Take it off the heat and add in the orange blossom water and zest.
  6. Let it come to room temperature and then place in the fridge or freezer to cool.
  7. To prepare the litchis, remove them from the freezer and blend in a food processor till you have a smooth paste.
  8. Add the whipping cream to a large bowl and beat until stiff peaks form. Fold in the cold milk and sugar mixture.
  9. Fold in the litchis, then pour into an air-tight container. Freeze the ice cream for at least 6 hours or overnight.

 

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Brown Butter Ginger Cookies

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I can’t stop eating these cookies. I think I prefer them over chocolate chip cookies, and that’s saying a lot. They’re filled with earthy bitterness and toasty warmth. I had a bottle of ginger and honey preserve lying around. And adding it in was pretty much a last minute decision. An excellent decision. With bitter dark chocolate, and spiced warm ginger, they’re just perfect. They’re easy, throw everything into a bowl kind of easy. And honestly, it’s even easier to eat them all by yourself.

Recipe adapted from Linda Lomelino

*You will need to make the brown butter ahead of time, since it needs to set before you can use it. 

Ingredients:

  1. 100 g unsalted butter
  2. 50 g brown sugar
  3. 2 tablespoons honey
  4. ¾ teaspoon ground cinnamon
  5. 1 tablespoon ginger and honey preserve
  6. 120 g flour
  7. ½ teaspoon baking soda
  8. ¼ cup dark chocolate chips
  9. ¼ teaspoon salt

Method:

  1. In a small saucepan, cook the butter on low heat. Continue cooking until the milk solids have separated from the butter and have turned golden brown. You will know the butter is done when it has a nutty aroma.
  2. Set the butter aside and allow it to come to room temperature. Then, place it in the freezer to set.
  3. Preheat oven to 175°C.
  4. In a bowl, cream the brown butter, sugar, honey, cinnamon and the preserve until light and fluffy.
  5. Sift the flour, baking soda and salt. Add the flour mixture to the butter mixture and stir until a dough forms. Add in the chocolate chips.
  6. Cover a baking sheet with baking paper. Roll the dough into 13-15 small balls, place on the baking sheet and flatten them slightly.
  7. Bake for 10 minutes. The cookies will look soft and undercooked, but will continue to harden a bit after they are out of the oven. For slightly crunchier cookies, bake for 12-15 minutes.

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