apple crumble ice cream

If you have been hanging around this blog long enough or know me personally you would know that I have a thing for ice cream!
I love eating ice cream no matter what the weather is, I love making ice cream and I love trying new flavours!
 A while back I picked up the Sweet Poison Recipe book and I have been trying a few recipes here and there.
One that immediately caught my eye when I bought it was a rhubarb crumble ice cream.
So I bought some rhubarb to make it and then life got in the way and eventually the chooks got the mouldy rhubarb and I never got to try the ice cream.
The other week I was thinking about what ice cream to make for ice cream sundaes on Sunday,
I have been incredibly slack busy lately and we have either not had ice cream or shock horror have had bought stuff with all the junk in it!
As I had a box of apples I thought I might try this ice cream with apples instead.
 It was delicious and everyone in the family enjoyed it.
 I was a little worried as they use sour cream in the recipe and I thought they might notice the slight tartness in the flavour but apparently that didn't make any difference to their enjoyment of it.
Like all my recipes this is sugar free (fructose free), if you still use sugar just change it out 1:1.

 
Apple Crumble Ice Cream

2-3 apples chopped

1 cinnamon stick- or teaspoon cinnamon

1 1/4 cup dextrose (you can use sugar if you prefer)

1 cup cream

1 cup sour cream

1 cup milk

vanilla pod or essence to taste

3 eggs (or you can use 6 egg yolks)

Crumble mix

1/4 cup ground almonds

3/4 cup plain flour (I used GF)

1/2 cup dextrose

90 g butter melted

Heat oven to 160C, line a tray with baking paper, mix crumble ingredients together in a bowl until resembles course breadcrumbs, spread on tray and bake for 15-20 min or until golden brown- set aside to cool.

Put the apples, cinnamon and 1/4 cup dextrose into a saucepan and cook for 5 or so minutes until soft but not mushy, set aside in a bowl to cool, if you used a cinnamon stick take it out before adding to the ice cream, I added an extra sprinkle of cinnamon to the apples before putting them in.

Put the cream, sour cream, milk and vanilla into a heavy based saucepan. 

Bring it almost to the boil, meantime whisk the eggs and 1 cup dextrose in a bowl, gradually whisk the cream mixture into the egg mixture.

Transfer it back to the saucepan and cook over medium heat stirring constantly (8-10 minutes) or until thick enough to coat the back of a wooden spoon- do not let it boil! 

Strain into a bowl cover loosely with plastic and refrigerate until really cold. 

Churn mixture in your ice cream maker, add the apples to mix through just before the end and let mix until well combined. 

Place ice cream into a container and then spread crumble mix on top. 

Freeze for a couple of hours until firm. 

I had a little extra crumble mix so when I served it I just sprinkled it over the top so everyone got a nice amount of crumble with their ice cream. 

Enjoy! 

You could use other berries in place of the apple, but you may wish to add a little more dextrose, the original recipe used 1 cup dextrose for the rhubarb, but because apples are quite sweet I didn't need to use as much.

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liquorice ice cream

 If you have hung out here at five brothers one sister for long enough you will know that I am a bit of an ice cream fanatic!

In fact now that I have my very own ice cream maker I have been known to whip up a whole host of different flavoured ice creams for parties.

 

One such ice cream is the liquorice ice cream that I made for B1 and B2's Mexican Party.

It was such a hit, by the time I got to get my ice cream it was all gone. 

Lots of people told me how nice it was.

I made this once last year, so had the recipe sussed in time for the birthday and of course I had to make another batch so I could do this post.

Such hardships I endure for the sake of this blog!

VCH is not a fan of liquorice, poor man, but we weren't worried, the kids and I love it - so more for us!

I did feel a little sorry for him missing out, so made him this lemon ice cream instead.

 So here is the recipe.

It will take a little time for you to stir the mixture while the lollies melt, 

but other than that it is easy enough to make.

NB. this is not in any way sugar free, so consume at your own risk!

Ingredients:

1 pkt of aniseed boiled lollies minus 1 (bullseyes- I could only find homebrand ones)

pinch salt

1 3/4 C whole milk

2 large eggs, beaten in a bowl

1 1/2 C thickened cream

Method:

Place milk, pinch of salt and lollies in a heavy based saucepan, stir over low heat until all the lollies have melted, now while you are stirring suck on the lolly that you took out earlier. This will take some time, don't worry just keep sucking and stirring and try not to let the milk boil.

Once the lollies have melted, tip the milk into the eggs and whisk well.

Place mixture back into the saucepan over a low heat and stir until it just coats the back of the spoon- DO NOT LET IT BOIL!!

Tip mixture into bowl or jug to cool in fridge.

When it is cool add the cream and churn in your ice cream machine.

Freeze in a container until ready to use.

 I have discovered the secret to not getting rock hard home made ice cream is all in the temperature of your freezer. 

I am fortunate that my second fridge has a top freezer with an adjustable temperature, I keep it on low or the ice cream setting, so every time I need to get it out it is easy to scoop out straight away.

Do not leave it sitting out too long while you decide how to style it for photos for your blog like I did or it looks a bit runny!

roasted strawberry ice cream

I came across this on ... did you guess it? 

Yep on pinterest where all the most interesting things can be found!

So seeing that strawberries are cheap at the moment, it is Queensland strawberry season here, I thought I would try it.

One thing that I learned long ago when I used to make ice cream BICM (before ice cream machine) when I whipped up cream and added condensed milk, was that if you use berries they must be cooked first or they go all icy in the ice cream - not nice!

So when I saw this recipe I knew I was on a winner.

You simply roast a punnet of strawberries in an oven 150C with a drizzle of balsamic vinegar, 2 T of dextrose (or sugar) and 2 T of rice malt syrup.

For about 30 - 45 minutes until they are soft and mushy looking, cool and process in your food processor.

Then churn with a basic vanilla ice cream base.

Here is my basic recipe:

Enjoy with some extra strawberries on top or some home made ice magic, simply melt a heaped tablespoon of coconut oil with 2 rows of 70% dark chocolate - I use Lindt cooking chocolate, when melted spoon onto ice cream.

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snickers ice cream

 As promised I am back with my Snickers ice cream recipe

I made it over again on the weekend and took note of how much I put in of each ingredient and fixed up something that didn't work quite right last time.

Here is the recipe:

 

Snickers Ice Cream

Ice Cream base:
1 1/2 C milk
1/2C dextrose (if you still eat sugar just use the same amount of white sugar)
1/2 C rice malt syrup, this gives it a yummy caramel flavour and is also fructose free
pinch of salt
3 heaped tablespoons of smooth peanut butter
2 eggs
1 1/2 C cream

Mix milk, dextrose, salt and syrup in a saucepan until just before boiling- do not let boil!
In a separate bowl (I use a 1L glass pyrex jug) whisk the eggs- do this while the milk is heating.
Pour the hot milk mixture into the eggs and whisk, then pour back into saucepan and stir until it starts to coat the back of the wooden spoon, (do not let this boil either or it will curdle!)
Pour back into jug and add cream.
Cool in the fridge for a couple of hours.
Place mixture in your ice cream maker, while it is churning you need to make the mix ins.

Caramel Nut Mixture:
1T butter
1/4 C rice malt syrup
1T cream
3/4 C salted peanuts

Put a saucepan on the stove and allow to heat for a couple of minutes,
then add 1T of butter when that has melted add 1/4 cup rice syrup, then add 1 T cream and mix, add 3/4 C salted peanuts (you can chop them a little but I leave them whole) and mix through, place in fridge to cool a little, while you make the ganache.

Chocolate Ganache:
1/4 cream
50g 70% dark chocolate (I use Lindt cooking chocolate)
Bring cream to the boil, remove from heat and add 50g of 70% chocolate and stir until smooth.
Set aside until ice cream is ready.

Assembly:
When your ice cream is churned take in out and put it into a large plastic container, pour caramel nut mixture over the top and swirl through- don't over mix, then pour over ganache and swirl it through, you want swirls of chocolate and nutty caramel through your ice cream- if you over mix it - don't worry it will still taste fantastic!
Freeze for 2-3 hrs before serving.

Enjoy- try not to eat it all at once! 

NB. The chocolate is not fructose free, but the small amount used with the cream brings it down to an acceptable level, combined with the ice cream the amount of fructose is almost negligible.

If you wish further information on why we no longer eat sugar go here:

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cherry ripe ice cream - take one

I promised to share about my experiment with cherry ripe ice cream, some time ago and this post has been hanging about in draft form for way too long.

 Cherry Ripe's are B1's favourite chocolate bar so I thought I would have a go at creating an ice cream with the taste and feel of a cherry ripe.

Now for readers in other countries I discovered that a Cherry Ripe is uniquely Australian.

It used to be a Macrobertson chocolate bar and retained the name for many years even after Cadbury took over the company.
For more information go here:

So to describe the chocolate for those not familiar with it.

It has a sweet cherry and coconut filling that is wrapped in dark chocolate, it is a long, flat bar.

 

For my first attempt I made my normal chocolate ice cream base and then added some desiccated coconut and frozen cherries that I had heated through with a little dextrose and mushed slightly.

I didn't think there were enough cherries in it so at the last minute I added a can of cherries that I had in the pantry.
Some people then thought it had too many cherries in it.
I drizzled it with some dark chocolate melted with some coconut oil to serve it.
It was nice but I think there is room for improvement.

 
On my next take I am going to go for a cherry based ice cream and put coconut flakes through it, then to serve it I am going coat it in chocolate crackle topping (chocolate and coconut oil).

Since then a have I also made a Snickers (my favourite chocolate bar) ice cream that was to die for!
 Seriously it is the best ice cream I have ever tasted and every family member agreed along with a visitor who was lucky enough to be here at the time!
There is no way anyone would know it had no sugar in it.
I will make it again to get the quantities right before I share it with you- maybe I should do that this weekend!!!
It really is just too delicious for words!


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