Round the Campfire: S’more Ice Cream

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Go with your instinct, always follow that little niggle that have that something isn’t quite right, or how it should be and always strive to create that image you’ve had in your mind. It doesn’t matter if you’ll have to buy more ingredients or if you’ve just ditched a tub of almost edible ice cream, my point is you can achieve what you’ve aspired to create just persevere and work hard.

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The first time I made this ice cream it didn’t set 100% properly. It was of that soft serve/runny consistency and whilst it tasted good, it was a tad bitter and it made my tummy ache. You also learn certain things when they don’t work out that you can improve on and rectify. One of those is not to over brown the marshmallows. They can turn your ice cream a dull brown shade and also take on a certain bitterness. Tummy ache inducing bitterness.

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This ice cream will only make your tummy ache if you eat too much of it.

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You guy’s deserve better than a recipe that I wasn’t happy sharing. Something delicious, worthy of getting your sweat on a gym just so you can come back and enjoy a scoopful or two. You’ll take that first bite, close your eyes and exclaim..wow!

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That’s what is going to happen when eating this ice cream.

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It’s made up of a couple of processes but those are easily achievable and can be made ahead of time. Give yourself a day from start to finish to make this ice cream and then possibly leave it to firm up over night as mine was rather runny even after churning. That was a concern of mine that my base was too runny, but it’s firmed up wonderfully and instead of taking your ice cream out of the freezer only to find its rock hard when you try to scoop, this is scoopable. Don’t get me wrong, it’s hard but you can still scoop some and eat it rather than waiting 15 minutes for it to thaw out.

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The book this recipe is from is Ample Hills Creamery – Brian Smith and Jackie Cuscuna. Thanks goes to pinterest for pointing me in the direction for this book. It was by sheer luck that I was browsing ice cream photo’s as you do, that I spotted a caption saying new ice cream book from Ample Hills Creamery. The inner cookbook collector was unleashed as I set upon the hunt for this book. It has not long been released here in the UK and was thrilled to have been bought it by my lovely boyfriend.

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Let’s dig into the ice cream to find out what’s going on in here, firstly the base. The base is a simple one which takes no time to make whatsoever. It includes, sugar, skimmed milk powder, milk, cream, egg yolks and last but not least toasted marshmallows. Yes, that’s right, toasted marshmallows gets immersed into the base!! Oh my gosh, so yummy. This is one of the bits that didn’t go to plan when I first made them, don’t over toast them or they may end up bitter and they’ll turn the ice cream base a brownish colour instead of a creamy, golden hue. S'more Ice Cream 10

I toasted mine for 10-15 minutes until just golden brown. You blitz the ice cream base with the toasted marshmallows to combine it. I didn’t blend mine 100% smooth, there are some nice little crunchy bits of marshmallow running through the base which makes for a delightful surprise when you come across one.

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Graham cracker crust chunks get dispersed into the toasty base. The recipe makes way more than you need to into the ice cream but you can eat it as it is and sprinkle some on top too. To make the biscuit part of the s’more theme you need to blitz down some digestive biscuits (or graham crackers) then whisk with some sugar, skimmed milk powder and cinnamon. Melt butter and cream cheese then pour into the dry ingredients. Mix together then with your hands squish everything together. You want a compact mixture as you want to be able to slice it instead of crumbling. Stash in the freezer for 1 hour until solid. Once it’s solid, slice into bite size chunks refrigerate.

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Last but so not least is the milk chocolate swirl. Mmm, again you won’t need all of this in your ice cream you can pop it in a bowl and stash it in the fridge. In there it will thicken up and become a thick, fudgy, milk chocolate ganache. Fabulous when eaten off a spoon. For this all you do is break up some milk chocolate and put it in a medium-sized bowl, heat some cream, pour it over then stir until the chocolate has been fully melted.

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Combine these three scrumptious components and you’ll be faced with a smooth, creamy, toasted marshmallow laden ice cream, swirled with a dreamy divine chocolate swirl and embedded into this iced creation will be nuggets of biscuity gold. A heavenly take on the classic campfire treat.

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Yields – Just over 1 litre (1 quart)

Ingredients

{ice cream base}

  • 100 (1/2 cup) Caster sugar
  • 60 grams (1/2 cup) Skimmed milk powder
  • 360 ml (1 1/2 cups) Whole milk
  • 360 ml (1 1/2 cups) Whipping cream
  • 2 Large egg yolks
  • 280 grams (10 ounce) Large marshmallows

{graham cracker crust}

  • 420 grams (3 cups) Ground digestive biscuits
  • 100 grams (1/2 cup) Caster sugar
  • 30 grams (1/4 cup) Skimmed milk powder
  • 1/2 teaspoons Cinnamon
  • 180 grams (3/4 cup) Unsalted butter
  • 55 grams (2 ounces) Cream cheese
  • 1 teaspoons Nielson Massey Pure vanilla extract

{chocolate swirl}

  • 170 grams (6 ounces) Milk chocolate, chopped
  • 120 ml (1/2 cup) Whipping cream

Method

{ice cream base}

  1. Prepare an ice bath in the sink. In a medium saucepan whisk together the sugar, skimmed milk powder and the milk until smooth. Stir in the cream.
  2. Set the sauce pan over a medium heat and add a thermometer. Cook, stirring often with a spatula until the mixture reaches 110F (45C). Remove the pan from the heat.
  3. Place the egg yolks in bowl and gently whisk briefly. Add 120ml (1/2 cup) of the hot mixture to the egg yolks gradually, whisking to tempering them. Add everything back to the saucepan and return to the heat, stirring constantly until the mixture reaches 165F (75C). Place the saucepan in the ice bath and leave, stirring every now and again for 15-20 minutes. Pass through a sieve into a storage container and refrigerate for 1-2 hours or completely cool.
  4. When your ice cream base is nearly cool, pre-heat the oven to 205C,400f and line a baking tray with parchment paper. Spray with cake release spray. Place the marshmallows on the tray, spacing well apart and toast in the oven for 10-15 minutes or until lightly browned. Place the cooled ice cream base in a blender jug and add the marshmallows. Blitz until combined, leaving a few chunks. Transfer back to the storage container and place in the fridge until needed.

{graham cracker crust}

  1. Line a 12 x 18 inch rimmed baking tray with parchment paper, set aside. Whisk the digestive biscuits with the sugar, skimmed milk powder and cinnamon. Melt the butter and cream cheese together over a low heat and pour into the dry ingredients.
  2. Mix together then with your hands squish everything together. You want a compact mixture as you want to be able to slice it instead of crumbling. Spread the mixture onto the baking tray, patting down to compact.
  3. Stash in the freezer for 1 hour until solid. Once it’s solid, slice into bite size chunks refrigerate.

{milk chocolate swirl}

  1.  Break up the chocolate and put it in a medium-sized bowl, heat the cream, pour it over then stir until the chocolate has been fully melted.

{assembly}

  1. Churn the ice cream according the manufacturers instructions and when near completion add however much of the graham cracker crust as you’d like. Scoop into a storage container the swirl through the milk chocolate ganache. Again, add as little or as much as you want.
  2. Chill 8-12 hours or until firm.

* *

This is my second recipe for S’mores July, check out the others:

Notes

* Recipe from Ample Hills Creamery – Brian Smith and Jackie Cuscuna

* Digestive biscuits are interchangeable with graham crackers, use whichever you have to hand.

* This will last for 1 week, stored in the freezer.

* Store in a plastic tupperware box with a well sealed lid.

* Store the graham cracker crust in the fridge for up to one week.

* Store the milk chocolate ganache in the fridge for up to one week.

 

 

 

 

The Darkest Chocolate Ice Cream In The World & Caramel Brownie Pieces

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How could I ignore this title ‘The Darkest Chocolate Ice Cream in the World’ I couldn’t so I made it.

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Best.Decision.Ever!

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Also another good decision, stuffing it with my Caramel Crunch Brownies. Amazing! This cream is the best I’ve ever tasted. It beats Ben and Jerry’s. Sorry Ben and Jerry

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Homemade ice cream is by far the best and I don’t think I’ll ever by a tub of the frozen kind again. So easy to make and out of this world amazing. It is the best darkest chocolate ice cream in the world after all.

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This recipe is the second one I’ve made from Jeni’s Splendid Ice Creams at Home – Jeni Briton Bauer  and it’s not going to be the last. I’m on an ice cream high at the minute.  Even though ice cream isn’t the healthiest food out there its nice to treat yourself. If you eat right and get your sweat on at the gym nearly every day I think its okay to indulge. It’s all about balance right?!

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What makes this ice cream so dark? A divinely dark chocolate syrup is blended into your ice cream base. To make this you need the darkest cocoa powder you can find and a good dark chocolate with a minimum of 70% cocoa solids. I used a dark Belgian chocolate.

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Making this syrup is a breeze, all you do is add cocoa powder, coffee and sugar into a small saucepan and bring it to the boil stirring to dissolve the sugar. Remove from the heat then add your dark chocolate and leave to melt for five minutes before stirring to mix everything together. This gets set to one side whilst you make the super easy base.

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In a small bowl mix together a little milk and cornflour, set this aside. Whisk cream cheese to soften it then whisk in the chocolate syrup and put to one side also. Prepare an ice bath. In a large saucepan combine milk, cream, sugar and golden syrup and bring to a boil. Take of the heat and slowly whisk in the cornflour mixture and return to the heat and stir until thickened. Remove from the heat and gradually whisk into your chocolate mixture. Transfer to a large plastic bag and submerge into the ice bath. Leave until cold then transfer to your ice cream mixture to churn.

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Now the fun part, whilst the ice cream is churning add your little pieces of caramel brownie pieces. Hmm, delicious. I love the chunks in this.

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I was looking for an ice cream recipe to stuff my frozen brownies into and if you want to do the same then I strongly urge you too. This recipe I believe is the best one for bits of sweet, dark chocolate, caramel crunch brownies to be swirled into. The darkness of the ice cream and if the brownies are made with a dark chocolate foundation the pair will work perfectly together.

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The whole combination isn’t too sweet at all. If you make my Caramel Crunch Brownies with dark chocolate then you won’t have a problem but if you use milk it may be a bit sweeter.

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I’m a dark chocolate lover so I’ll always go for dark. Whether you decide to stuff your ice cream with brownies or without you’ll be in for a treat. After all this isn’t called the best dark chocolate ice cream in the world without reason.

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Yields 1 litre (1 quart)

Ingredients

{chocolate syrup}

  • 50 grams (1/2 cup) Dark chocolate powder (I use Green and Blacks 70% cocoa powder)
  • 125 ml (1/2 cup) Brewed Coffee
  • 100 grams (1/2 cup) Caster sugar
  • 50 grams (1 1/2 ounce) Dark chocolate, 70% cocoa solids

{ice cream base}

  • 500 ml (2 cups) Whole milk
  • 1 tablespoon + 1 teaspoon Cornflour
  • 3 tablespoons Cream cheese
  • Pinch of Maldon sea salt
  • 250 ml (1 cup) Whipping cream
  • 100 grams (1 cup) Caster sugar
  • 60 ml (2 tablespoons) Golden syrup
  • 1/2 batch or a little less of my Caramel Crunch Brownies chopped into 1-inch cubes.

Method

  1.  Add cocoa powder, coffee and sugar into a small saucepan and bring it to the boil stirring to dissolve the sugar. Remove from the heat then add your dark chocolate and leave to melt for five minutes before stirring to mix everything together. Set this aside.
  2. In a small bowl mix together a little milk and cornflour, set this aside.
  3. Whisk cream cheese to soften it then whisk in the chocolate syrup and put to one side also. Prepare an ice bath.
  4. In a large saucepan combine milk, cream, sugar and golden syrup and bring to a boil. Take of the heat and slowly whisk in the cornflour mixture and return to the heat and stir until thickened. Remove from the heat and gradually whisk into your chocolate mixture.
  5. Transfer to a large plastic bag and submerge into the ice bath. Leave until cold then transfer to your ice cream mixture to churn.
  6. When the ice cream is churning add the caramel brownie pieces and continue to churn until thickened. Transfer to a freezable container place a layer of parchment paper on top then freeze for at least 4 hours.

Notes

* Recipe adapted from Jeni’s Splendid Ice Creams at Home – Jeni Britton Brauer

* You don’t have to add the Caramel crunch brownie pieces, this is optional. A delicious option though.

* Make sure you use a good quality dark chocolate with at least 70% cocoa solids.

* Cornflour is also known as cornstarch and Whipping cream is also known as heavy cream.

 

This recipe has been featured at:

Will Cook For Smiles

 

Rhubarb Frozen Yoghurt

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Grab your girlfriends or your guy and a spoon and getting comfy, it’s time for some homemade frozen yoghurt. Or fro-yo, whatever you wanna call it.

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I’m relatively new to frozen yoghurt and after buying a tub of Ben & Jerry’s Strawberry Shortcake Frozen Yoghurt I was completely hooked! After I finished the tub, I craved more but wanted to make it from scratch, controlling what went into it and making it super-duper yummy!

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This is the second recipe I have for you for rhubarb May, and it’s a good one. Oh so good. What I love about frozen yoghurt is the soft ness. It doesn’t freeze as solid as ice cream and It set’s slightly melted which is the way I like to eat my iced goods.

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It has that sweet yet tangy-ness that is a characteristic frozen yoghurt. The rhubarb is tart but not as tart as your may think. The whole thing just works. It’s utterly scrumptious!!

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It’s also a lot more easier to make than you make think. When I first thought about attempting the recipe I found it a little daunting. I nearly didn’t make it, fearing it would be too hard or tricky. It’s not, it’s the total opposite. There a few steps to the recipe that you need to have done in advance but it can be easily fitted into a weekend or spread over two evenings.

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The first thing you need to do is strain your yoghurt. You’ll need a sieve, cheesecloth, a bowl and clingfilm. You need to sit the sieve over the bowl then place two layers of cheesecloth in it. Place the yoghurt in, cover with clingfilm and leave to drain for 8 hours. I actually left mine for 24 hours. I was so surprised at home much water came out of the yoghurt, it rendered the yoghurt very thick. That’s what your after. Step one, completed.

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Next step is preparing the rhubarb. Chop it into 1 inch pieces, place in an oven proof dish, coat with caster sugar and bake for 45 minutes. Leave to cool then refrigerate. Step two done! See it’s not that complicated at all. Now before you start putting everything together get a large bowl fill with cold water and ice cubes.

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Now it comes to put the rest of the ingredients together and churning. In a small bowl add a little milk then some cornflour and mix well together. Grab a large bowl and whisk cream cheese, set aside. In a large saucepan combine milk, sugar, golden syrup, whipping cream and boil for a few minutes. Remove from the heat and slowly add the cornflour mixture. Place back on the heat and simmer until thickened, stirring constantly then take of the heat.

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Bit by bit, whisk the hot mixture into the softened cream cheese then add the yoghurt and rhubarb. Pour everything into a plastic bag and submerge in the iced water bath for at least 30 minutes. Pour into your ice cream machine and churn until thicker, then transfer to a plastic tub, cover with a layer of parchment and chill for around 4 hours.

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Last step, rejoice by eating your freshly churned frozen yoghurt, it will never have tasted so good.

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The recipe for this comes from Jeni’s Spended Ice Creams At Home  – Jeni Britton Bauer. It’s a fantastic book filled with many unique flavour combinations and classics for ice creams, frozen yoghurt, sorbet and lots of mouth-watering add-ins. If your after a good book based on iced treats for the upcoming warmer months then this will be a great investment. You can browse the book whilst spooning mouthful upon mouthful of this seasonal sweet and sharp frozen yoghurt into your mouth and encouraging your friend to do the same. Rhubarb Frozen Yoghurt 12

Yields – Just over 1 litre (1 quart)

Ingredients

{frozen yoghurt base}

  • 1 litre (1 quart) Plain low-fat yoghurt
  • 375 ml (1 1/2 cups) Full fat milk
  • 2 tablespoons Cornflour
  • 4 tablespoons Cream cheese
  • 125 ml (1/2 cup) Whipping cream
  • 150 grams (2/3 cup) Caster sugar
  • 60 ml (1/4 cup) Golden syrup

{rhubarb compote}

  • 450 grams (1/2 pound) Rhubarb, cut into 1 inch pieces
  • 75 grams (1/3 cup) Caster sugar

Method

  1. Place a sieve over a large bowl then place two layers of cheesecloth in it. Place the yoghurt in, cover with clingfilm and leave to drain for 8 hours - 24 hours. Once the time is up reserve 310 ml (1 1/4 cups).
  2. While the yoghurt is draining you can make your rhubarb compote. Pre-heat the oven to 150C(300F). Chop it into 1 inch pieces, place in an oven proof dish, coat with caster sugar and bake for 45 minutes. Leave to cool then refrigerate until your ready to use it. Now before you start putting everything together get a large bowl fill with cold water and ice cubes.
  3. In a small bowl add a 3 tablespoons of the milk then the cornflour and mix well together, put to one side.
  4. Grab a large bowl and whisk the cream cheese until soft, set aside.
  5. In a large saucepan combine the remaining milk, sugar, golden syrup, whipping cream and boil for a few minutes. Remove from the heat and slowly whisk in the cornflour mixture. Place back on the heat and simmer for 1 minutes until thickened, stirring constantly then take of the heat.
  6. Bit by bit, whisk the hot mixture into the softened cream cheese then add the yoghurt and rhubarb. Pour everything into a plastic bag and submerge in the iced water bath for at least 30 minutes.
  7. Pour into your ice cream machine and churn into thicker, then transfer to a plastic tub, cover with a layer of parchment and chill for around 4 hours or until it’s the consistency that your happy with.

Notes

* Recipe from Jeni’s Splendid Ice Creams at Home – Jeni Britton Bauer

* Cornflour is also known as cornstarch

* Whipping cream is also known at Heavy Cream

* This will last in the freezer for a good month