Categories
Ice Cream

Cinnamon Ice Cream

Cinnamon Ice Cream

Ingredients

125 g milk
8 g glucose
2 g cinnamon
45 g sugar
1 g salt
25 g egg yolks
75 g heavy cream

Directions:

Bring milk, glucose, heavy cream and cinnamon to a boil.
Cover and let sit to infuse for about 20 min.
Mix egg yolk, sugar and salt in a bowl.
Pour the milk into the egg yolk mixture while stirring constantly.
Pour everything back into the pan.
Carefully heat up 82 degrees over a low heat while stirring constantly with
a spatula.
Sieve into a bowl.
Cool the mixture over ice or cold water.
Pour it in the ice cream maker and let the machine do the rest.
Or place it the freezer and mix it every 30 minutes.
Pour it in a piping bag and fill up the quenelle silicon mold.
Freeze for one hour.

You can simply plate your ice cream with some crumbles.
I made cinnamon rolls and small apple tartlettes to show you some other options. Be creative! 🙂

Categories
Ice Cream

Fancy Plated Cream Cheese Ice Cream Dessert

Cream Cheese Ice Cream

Ingredients

435 g milk
136 g sugar
50 g egg yolks
2 g vanilla
1 g salt
168 g cream cheese
2 g lemon juice
4 g gelatin
40 g heavy cream, cold

Directions:


Soak gelatin in cold water for about 10 minutes.
Bring milk to a boil.
Mix egg yolk, sugar, vanilla and salt in a bowl.
Pour the milk into the egg yolk mixture while stirring constantly.
Pour everything back into the pan.
Carefully heat up 82 degrees over a low heat while stirring constantly with
a spatula.
Add gelatin, cream cheese and lemon juice.
Cool the mixture over ice or cold water.
Add cold heavy cream.
Pour it in the ice cream maker and let the machine do the rest. Or place it the freezer and mix it every 30 minutes.
Fill up your molds and place them in the freezer overnight.

Pâte Sucrée/ Sugar dough

Ingredients

62 g soft butter, soft
50 g powdered sugar, sieved
25 g eggs, room temperature
125 g flour, sieved
2 g salt

Directions:

Mix soft butter and powdered sugar in a bowl until it’s just combined.
Add the eggs and mix. (Always make sure that everything has the same temperature when you make cakes, sponge cakes, etc. it homogenizes better)
Add flour, salt and knead until smooth.
Wrap in plastic and rest in the fridge overnight.
Roll out the cooled dough to 5 mm and cut out flowers with a flower cookie cutter.
Cool for 30 minutes and then bake in the oven at 165°C for 10 minutes and let them cool completely. Make sure they just get brown on the edge. They are baked through if the bottom is light brown.
Crumble some of them for garnish.
You can freeze the leftover sugar dough for up to 2 months.


Raspberry coulis

Ingredients

20 g raspberry puree
5 g sugar

Heat up puree and sugar and simmer until it thickens.
Let it cool down a bit.
Pour it into a piping bag.
Leave it in the fridge until needed.

Plating

Make some swirls with your raspberry coulis.
Unmold ice cream
Place a baked sweet dough on top and add the ice cream.
Garnish with macarons, strawberries, raspberries, lemon shavings, peppermint and gold leaf.

Done!

Categories
Ice Cream

Ruby Chocolate Ice Cream with Raspberry Chunks

Pink Ice Cream??? Ruby Chocolate Ice Cream with Raspberry Chunks
Ingredients

145 g milk
34 g egg yolks
40 g sugar
x salt
35 g heavy cream
8 g raspberry puree
1 g gelatin
30 g Ruby chocolate
10 g freeze dried raspberries, chopped


Directions:

Soak gelatin in cold water for about 10 minutes.
Bring milk to a boil.
Mix egg yolk, sugar and salt in a bowl.
Pour the milk into the egg yolk mixture while stirring constantly.
Pour everything back into the pan.
Carefully heat up 82 degrees over a low heat while stirring constantly with a spatula.
Add gelatin and ruby chocolate.
Cool the mixture over ice or cold water.
Add heavy cream.
Pour it in the ice cream maker and let the machine do the rest. Or place it the freezer and mix it every 30 minutes.
Add your raspberry chunks when the ice cream has soft ice consistency.
Fill up your molds and place them in the freezer for about 4 hours.

Raspberry coulis

Ingredients

20 g raspberry puree
5 g sugar

Directions:

Heat up puree and sugar and simmer until it thickens.
Let it cool down a bit.
Pour it into a piping bag.
Leave it in the fridge until needed.

Plating:

Use crumbles on the bottom (I used puffed spelt and chocolate cookie crumbles).
Garnish with berries chocolate hearts and peppermint. Be creative! <3

Categories
Ice Cream

Easy Matcha Chocolate Chip Cookie Ice Cream

Matcha Ice Cream with Chocolate Chunks
Ingredients

204 g milk
5 g matcha powder
46 g egg yolks
60 g sugar
x salt
48 g heavy cream
20 g couverture, chopped
10 g matcha chocolate chip cookie crumbles

Directions:

Bring milk and matcha to a boil.
Mix egg yolk, sugar and salt in a bowl.
Pour the milk into the egg yolk mixture while stirring constantly.
Pour everything back into the pan.
Carefully heat up 82 degrees over a low heat while stirring constantly with a spatula.
Cool the mixture over ice or cold water.
Add heavy cream.
Pour it in the ice cream maker and let the machine do the rest. Or place it the freezer and mix it every 30 minutes.
Add your chopped couverture and cookie crumbles.

Choco Matcha Crunch

Ingredients

22 g matcha chocolate chip cookie crumbles
8 g puffed rice covered with chocolate
13 g dark chocolate

Directions:

Crush matcha chocolate chip cookie into small pieces.
Mix everything together, put it into a bag.
Put in the fridge for about 30 minutes.
Crush until you get crumbles.
You can store the leftover up to 1 month.

Assembly

Add some of your matcha chocolate crunch onto a plate.
Garnish your plate with apricot and macarons.
Make a quenelle with a hot spoon. (Making a quenelle goes much easier if you put your frozen ice cream for 30 minutes into the fridge)

Categories
Chocolate Cookies Ice Cream

Stracciatella Ice Cream Chocolate Chip Cookie Dessert


Ingredients

  • Chocolate Chip Cookies
    Makes 10 cookies
  • 112 g butter

  • 110 g brown sugar

  • 50 g white sugar

  • X salt

  • X vanilla

  • 40 g eggs

  • 109 g flour

  • 3 g baking powder

  • 105 g dark couverture

Directions

  • Sift flour and baking powder together.
  • Chop the dark couverture.
  • Mix soft butter, sugar, salt and vanilla.
  • Add the eggs and mix.
  • Add and mix flour and baking powder together.
  • Add your chopped couverture.
  • You can also make the dough in your table by hand.
  • With this technique your cookies will not get to thin.
  • Scoop your cookie dough onto a baking tray lined with parchment paper.
  • You can bake them either right away or leave it in the fridge for an hour or even better overnight.
  • Bake your cookies for about 12 minutes at 180 degrees.

Ingredients

  • Stracciatella ice cream
  • 204 g milk

  • x vanilla

  • 46 g egg yolks

  • 55 g sugar

  • x salt

  • 48 g heavy cream

  • 85 g dark couverture

Directions

  • Chop the dark couverture.
  • Bring milk and vanilla to a boil.
  • Mix egg yolk, sugar and salt in a bowl.
  • Pour the milk into the egg yolk mixture while stirring constantly.
  • Pour everything back into the pan.
  • Carefully heat up 82 degrees over a low heat while stirring constantly with a spatula.
  • Add heavy cream.
  • Cool the mixture over ice or cold water.
  • Pour it in the ice cream maker and let the machine do the rest.
    Or place it the freezer and mix it every 30 minutes.
  • Add your chopped couverture.
  • Pour it in a piping bag and fill up the quenelle silicon mold.
  • Freeze for at least for hours.

Ingredients

  • Chocolate Sponge Cake
  • 106 g whole egg, room temperature

  • 80 g sugar

  • 74 g white flour, sifted

  • 6 g cocoa powder

Directions

  • Beat the eggs and sugar for 10 minutes until the mixture has doubled.
  • Add the sifted flour and cacao powder and fold it in gently with a spatula. (You don’t want to lose the air that you whisk in the egg mixture)
  • Bake for about 15 minutes at 190-200°C.
  • Let it cool completely. (If you prepare the sponge cake a day before cover it with plastic foil so it doesn’t dry out.)
  • Cut the sponge cake into 6 mm squares.

Ingredients

  • Meringues (French method)
  • 100 g egg whites

  • 100 g sugar

  • 100 g powdered sugar

Directions

  • Whisk egg whites until foamy.
  • Add half of the sugar. (50 g)
  • Beat until soft peaks and add the rest of the sugar.
  • Beat until stiff peaks.
  • Add powdered sugar and fold it into stiff egg white mixture.
  • Add colour if you ant to. You can add matcha powder or food colors.
  • Pour meringue into a piping bag with a round tip.
  • Pipe some tear shaped meringues on a baking tray lined with baking paper.
  • Bake at 100 degrees for an hour.

Ingredients

  • Cherry Marmalade
  • 50 g cherry puree

  • X sugar if needed

  • 3 g gelatin

Directions

  • Warm up cherry puree. Doesn’t have to boil.
  • Add gelatin and mix well.
  • Let it cool in the fridge for 30 minutes.
  • Pour the marmalade into a piping bag.

Plating

  • Put your cookie onto a plate.
  • Garnish with Meringues, dried ruby chocolate sponge cake and chocolate sponge cake cubes.
    I also made some sweet dough flowers by using a silicon mold.
  • Pipe some marmelade drops
  • Unmold your Ice cream quenelle and place it onto your cookie.
  • Add gold leaf and you’re done!