Ice Cream Bread

I made this bread because I was intrigued by the ingredients, especially the part about using any ice cream flavor. I got the ice cream from Trader Joe’s, and while they’re all about natural ingredients, this ice cream did fall into the category of having unpronounceable  ingredients.

I think this bread would’ve been better if it was made with all natural ingredients. The bread I made was gummy and doughy, and just weird in texture.

I thought it would work out to be a brioche-y pound cake, since the ingredients would’ve worked out that way, if they were broken down in their natural state. Ice cream is basically milk, cream, sugar, and egg yolks. This, combined with self-rising flour-or what I had on hand-a combination of flour, baking powder, and salt-would be an ingredients list for pound cake. The part that reminded me of brioche was how much fat was being used. I would like to try the recipe again with an all natural ice cream, perhaps one that I make myself.  For those of you who want to try it yourself, and perhaps, comment about it, the recipe follows. Continue reading

August Daring Baker’s Challenge

I think the most challenging thing for me this month was finding time to complete it! Otherwise, the pound cake and  ice cream were pretty simple. It is just a basic recipe for each. The only different (challenging) parts were browning the butter (since I’ve only done it a few times), and freezing the ice cream, since I do not have an ice cream machine (yet!).

Since I made the ice cream (custard) and just let it freeze over night (no stirring involved) and I took it out the next morning and paddled it on the electric mixer for a few minutes to aerate it and help to somewhat melt out the ice crystals that formed. This help make it look more like vanilla ice cream. Before it “churned” it was just yellow and the vanilla bean had all sunk to the bottom of the container. Literally, just frozen custard. After, it was white and the little “dots” of vanilla were disbursed throughout. It was more creamy, and less icy, but still not perfect. I think the smooth, non-icy texture can only be achieved with a real way of churning it while it freezes. Not bad though, for homemade ice cream without any sort of ice cream machine.

The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.

I made the petit fours (but did not make/use the chocolate glaze). I think they’re good just as they are!

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July Daring Bakers’ Challenge: Swiss swirl ice cream cake!

What is a Swiss Swirl Ice Cream Cake? It is chocolate cake that has whipped cream rolled up inside it (this is where the swirl part comes from) layered on top (though built upside-down!) of ice cream! The challenge included making the cake, whipped cream, ice cream and fudge sauce all from scratch!

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.

First of all, many of the recipes in this challenge call for caster sugar, which, according to the DB website, “Caster sugar is finely ground granulated sugar. It can also be found as “superfine sugar”, “fruit sugar” or “quick dissolving sugar”. If you can’t find it, you can make your own by whizzing some regular granulated sugar in the food processor or blender.”

I, of course,  could not find anywhere that sold caster sugar, so I made my own from granulated sugar. I would like to see exactly what caster sugar looks like compared to regular sugar.

Anyway, the cake was pretty easy to make, though I had some trouble removing the parchment paper from the back of it, so I had to do some patchwork, but it all worked out in the end.

The sugar that is used for the whipped cream and the vanilla ice cream (which is really just frozen whipped cream) is vanilla sugar, which (as said in the instructions) is ground sugar and vanilla pod pieces. You can make vanilla sugar anytime by adding scraped vanilla pods (leftover from other recipes) in with granulated sugar. Then you can use that instead of  granulated sugar and vanilla extract in any recipe such as cookies or cake.

I made a half recipe of everything, since I know that I’ll probably be the one eating it all! So, I used half the whipped cream for the filling in the cake and froze the rest for the vanilla ice cream part. It worked out perfectly.

The chocolate ice cream was simple but took much longer to freeze than the vanilla. I think if I make it again, I’ll try whipping it up a bit and then putting it in the freezer since the vanilla was whipped first and then frozen and still worked. It was interesting to make an egg-less ice cream and one that can just be put in the freezer and just stirred every so often rather than using an ice cream machine or some other way of spinning the base. It is a good thing to know in case I ever find myself in need of egg-less ice cream again!

The chocolate fudge sauce that goes in between the ice cream layers (this is not a dessert for someone on a diet!) was also easy to make. Just put all ingredients in the pot and whisk/cook until thick and bubbly.

Altogether, this was a pretty simple challenge, but you really have to be patient and allow for cooling, chilling, and freezing time of all of the components/layers. Since I tasted all of the components individually as I went along, I am sure that it will all be worth it when it is all frozen together! (after 24 hours…) I just tried all of the components frozen together, and they are good. I ended up with more vanilla ice cream than chocolate, but since the cake is chocolate, it ended up being a good balance. Continue reading

June Daring Bakers’ Challenge

The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard.

This was one delicious, chocolate-y challenge. I think the hardest part was not eating all of it in one sitting.

This is a three-part dessert, but all parts are really simple to make. It’s chocolate meringues, chocolate mascarpone mousse, and mascarpone cream anglaise sauce.

I did not find mascarpone cheese in either Lucky or Safeway, so I bought cream cheese, sour cream, and (extra) heavy cream to “make” my own mascarpone cheese, as I did not feel like making mascarpone cheese the way we did a few months back.

Anyway, I think because of my impatience (not letting the cream cheese soften), there were some parts of the mousse that had pockets of cheese, but it still tasted good and made me just as fat.

I had some cream anglaise sauce and mousse left over because I did not make many meringues, so I did a little experimenting, and mixed the two together and froze them in my springform pan. My plan was to have a no-crust cheesecake, but what I ended up with was an un-mold-able cross between chocolate ice cream and frozen chocolate mascarpone mousse. I think some people might call this a semi-freddo, but I am not sure that is the proper name for it. Anyway, it is a mighty, tasty concoction.

Follow the jump for the recipes and pictures.

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ice cream & cookie sandwiches

One of my favorite combos would be cookies and ice cream, so to make a sandwich with them is just fabulous. Whoever thought of the ice cream sandwich gets a gold star in my book!
We made the cookies from scratch, using the first chocolate chip cookie recipe ever, Nestle Tollhouse.

We then used Ben & Jerry’s Chocolate Fudge Brownie ice cream. It was a good flavor combo, but I like the classic vanilla ice cream in the middle of my chocolate chip cookies. What about making cookie sandwiches with chocolate cookie dough ice cream? or is that going too far? There are so many different cookie flavors and ice cream flavors, the possibilities are endless!