Ice-cream

14th April
2011
written by Nibblish

Ice-cream hidden in a crispy choux pastry ball, covered in chocolate sauce. Can you think of anything better, seriously?

Chocolate Profiteroles with vanilla ice-cream and Chocolate sauce

Instructions

Vanilla Ice-cream
25g unsalted butter
3/4 cup water
3/4 cup flour
3 eggs
1 pinch of salt
100g chocolate
1 cup heavy cream
1 tsp vanilla extract
1 pinch of salt

Instructions

1.Pre-heat the oven to 200 degrees. Bring butter, water and 1 pinch of salt to boil, stirring well until the butter is melted.

2. Pour the flour all at once in the butter mixture and use a wooden spoon to beat until well combined and until it forms a ball. Set aside for 5 minutes to cool slightly.

3. Whisk in the eggs, but one at a time until well combined.

4. Cover a large tray with baking paper. Transfer the mixture to a pastry bag and pipe the profiteroles onto the baking tray. If you don’t have a pastry bag, use a ziplock bag and cut off the corner.

5. Bake for 25 minutes or until the profiteroles are puffed and golden. Try not to open the oven until it’s cooked or your pastry may run rise as desired.

6. Remove from oven and turn the oven off. Using a skewer or a small knife, prick each profiterole once and return the to the oven for 15 minutes to dry out.

7. To prepare the sauce, break the chocolate into rough pieces and melt it in a pan. Pour the cream in and mix with a wooden spoon until smooth and fully combined. Remove from the heat, add a pinch of salt, a splash of cognac if you wish and mix well.

8. To assemble the profiteroles, halve each choux horizontally, fill with a ball of ice-cream. Place 3 on each plate, over some whipped cream and drizzle generously with chocolate sauce.

The same choux pastry recipe can be used for eclairs.

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14th April
2011
written by Nibblish

Kids absolutely love ice-cream sandwiches, and so do most grown up men! Why don’t you try this out next time to make a batch of cookies?

Chocolate cookies, ice-cream sandwich recipe

Ingredients:

125g dark chocolate, melted
50g cocoa, sieved
1 cup flour
1 tsp bicarbonate of soda
1/2 teaspoon salt
125g soft butter or margarine
1 1/4 cups raw sugar
1 tsp vanilla extract
1 egg, lightly beaten
100g Chocolate chips
Vanilla Ice-cream

Instructions:

1. Make chocolate cookies according the recipe instructions, but replace the macadamia nuts for chocolate chips and use a round mould to shape the dough before baking to ensure all cookies are identical.

chocolate cookie recipe

2. Fill the round mould with Ice cream using a spatula to form a layer of the same size as the cookies. Place it between two cookies and return it back to the freezer!

I usually store them in individual freezing bags for up to a few weeks!

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14th March
2011
written by Nibblish

Poire belle Hélène is a French dessert made from pears poached in sugar syrup and served with vanilla ice and chocolate sauce. It was created around 1850 by Auguste Escoffier and named after the operetta La belle Hélène by Jacques Offenbach.

Poached Pear Ice-Cream with chocolate sauce

Ingredients (serves 2)

2 pears
2 cups water
4tbsp honey
2tbsp cinnamon
75g chocolate
1 pinch salt
1 splash cognac (optional)
Vanilla Ice-cream
Whipped cream

Poached Pear Ice-cream

Instructions:

1. Bring some water to the simmer in a large saucepan, enough to cover the pears. Stir in the honey and cinnamon. In the meantime, peel off the pears but leave the stalks intact for decorative purposes. Place them upright in a deep pan and cook for 20-30 min or until tender. Let them cool down in the syrup.

2. To make the chocolate sauce, heat the chocolate pieces gently until the chocolate has melted. Mix in a pinch of salt and a splash of cognac if you wish!

3. Place 2 or 3 scoops of ice cream in each bowl.

4. Place the poached pear quarters on top or beside the ice cream and drizzle with warm chocolate sauce.

5. Garnish with Crème Chantilly.

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14th March
2011
written by Nibblish

A Chocolate Liegeois is the ultimate indulgence for any chocolate addict. Its the perfect combination of chocolate ice-cream, chocolate sauce and whipped cream! It’s usually served in a tall glass and is a real classic in most French restaurants.

Ingredients:
Vanilla Ice-cream
Chocolate ice-cream
50ml Whipped cream
100g dark chocolate
1 pinch of salt
100ml cream
1 splash cognac (optional)

Chocolate liegeoise Ice-cream, chocolate Sunday ice-cream, French ice cream

Instructions:

1. To prepare the sauce, break the chocolate into rough pieces and melt it in a pan. Pour the cream in and mix with a wooden spoon until smooth and fully combined. Remove from the heat, add a pinch of salt, a splash of cognac and mix well.

2. Scoop 2 scoops of chocolate ice-cream and 1 scoop of vanilla ice cream in each glass.

3. Cover with chocolate sauce, whipped cream and drizzle a little more chocolate sauce on top!

You can also change the chocolate flavour for coffee, simply using coffee ice-cream and covering it with a shot of sweetened coffee!

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14th March
2011
written by Nibblish

Warm flambee bananas on a crepe with vanilla ice cream, chocolate and caramel sauces make one very decadent treat!

Ingredients: (serves 2)
1 large egg
1/4 cup plain flour
2/3 cup milk
Oil or butter, for greasing pan
2 bananas
1 splash of cognac
50g chocolate
200ml cream
1 pinch of salt
Vanilla ice-cream
Whipped cream

Instructions

1. Lightly whisk eggs in a medium bowl. Add the flour gradually and then the milk and whisk until the mixture is smooth.

2. Heat oil or butter into a large non stick pan. Pour some batter into the pan and quickly swirl the pan to produce a crepe and cook until the underside is lightly browned. Flip crepe and cook the other side until it has begun to colour. Remove cooked crepe from pan and place crepe on a plate. Repeat with the rest of the batter.

3. Heat a bit more oil or butter in the pan. Peel and halve the bananas horizontally and saute for a couple of minutes. Add cognac and allow to heat and ignite until the alcohol has burnt off.

4. To prepare the chocolate sauce, break the chocolate into rough pieces and melt it in a pan. Pour half of the cream in and mix with a wooden spoon until smooth and fully combined. Remove from the heat, add a pinch of salt, a splash of cognac if you wish and mix well.

5. For the caramel sauce, stir in the sugar in a separate pot and cook, stirring constantly, until sugar dissolves and mixture just begins to simmer. Remove from the heat and stir in the rest of the cream until nice and smooth.

6. To serve, place a crepe on a plate and top with whipped cream, ice-cream and banana flambe. Drizzle with chocolate and caramel sauce. Et Voila!

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14th February
2011
written by Nibblish

Homemade ice cream is a great treat to make because it can last in the freezer for a while, can be enjoyed on it’s own or can be the final touch of any other dessert! This recipe is a quick and easy way to make icecream from scratch, without using an ice cream maker!

Ingredients:

4 eggs
1 cup white sugar
2 cups heavy cream
2 cups canned coconut milk
1 bounty bar, chopped finely
50g shredded coconut
1 tsp. vanilla flavouring
chocolate shavings to serve (optional)

Instructions:

1. Beat the eggs and whisk in the sugar until light and fluffy.

2. Pour the mixture into a bain marie bowl and cook over medium heat for 8-10 minutes, stirring continuously until thickened and creamy. Place in the refrigerator to cool.

3. Use an electric blender to whisk the cream until very thick. Transfer into a large mixing bowl and fold in coconut milk and shredded coconut. Once combined, stir in the egg/sugar mixture, vanilla flavour and bounty bar bits.

4. Place in the freezer and allow to set for at least 8-10 hours. Serve with a sprinkle of shredded coconut and chocolate shavings.

To make the chocolate shavings, use a vegetable peeler, hold the bar of chocolate in one hand and scrape the peeler across the edge of the chocolate block. You can also serve it with our Nibblish ultimate brownie!

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