Coffee Ice cream

Coffee Ice Cream

Coffee Ice cream



Serves about 10 persons

 In a pan whisk together

1 1/2 cups sugar

4 egg yolks

In a slow stream, pour over it 1 cup of hot (not boiling ) full cream, stirring constantly.

Bring the pan over a low flame and keep stirring until the custard is just about to boil. Do not allow it to boil. This is to ensure the eggs are cooked through. If you are unsure, simply strain the mixture through a sieve to keep the custard smooth and velvety.

While it's warm, add this 

5 tbsp of strong instant coffee crystals, stirred until melted. Also, add to this

1/2 tsp salt

3 1/2 cups chilled heavy cream

Mix well.

Taste for sweetness and the coffee flavour you enjoy. 

You can add more coffee or sugar at this stage.

 

Chill overnight. Churn in your ice cream maker.

 

Tips

If you wish to make sure the eggs are cooked but do not curdle, use a thermometer until it registers 76C | 170 F.

You can add about 50g/2 oz of dark chocolate if you like.

 

4 tbsp of Kalhua, Tia Maria, or Baileys Irish Cream liqueur can also taste good in this ice cream.

My published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

 For more delicious recipes try

Niloufer's Kitchen: Spanish Tapas

caramlised pineapple and pina colada ice cream

Pina-Colada Ice-cream

 with Caramalised Pineapple Slices

A Spanish cocktail drink popular all around the world is now turned into an ice cream! Deliciously served on grilled or caramelised fresh pineapple slices.

It generally has white rum, but I like to add sweet rum which enhances the flavours and compliments the ice-cream. Alcohol can be adjusted to taste.

Serves 8 to 12 persons In a food processor bowl crush together
1 fresh pineapple (3 cups of chunks) keep aside

3 tbsp sugar
1/2 tsp salt
2 cups fresh cream
1 1/2 cup evaporated milk
1 cup condensed milk

1 tsp vanilla
2 tbsp sweet rum

In a pan heat the cream and milks with the sugar and salt.
Stir until it comes to a boil. Lower the heat and simmer for 30 minutes.
Cool and add the vanilla and rum.
Add the crushed pineapple with any of the juices it has.

Chill and churn in a ice-cream machine.

For more dessert recipes click

Niloufer's Kitchen: A Sweet Trio 

Niloufer's Kitchen: French Bistro




Photo Courtesy
Tanya Vakil Fernandes

Brandy Snaps

Ingredients:  1/4 cup sugar
1/2 cup dark corn syrup
1/4 cup salted butter
pinch of salt
1/2 cup flour
Optional 1 tsp ginger powder
1/2 cup brandy

In a pan mix together and heat over a gentle flame, the sugar, corn syrup butter and salt just until it all melts.
Remove from the fire and add the flour mix well into a roux and add the brandy until just soft and silky.

On a large baking tray prepared with parchment paper, drop the mixture with a spoon. Flatten it out as best as you can. It should be rather paper thin. Place each one at least two fingers apart. Do it in batches.
Bake in a preheated oven of 325F/160C for 12 minutes until a lovely golden caramel colour.
Remove . Wait for 30 seconds. flip each one over with a spatula or your finger tips. Roll them to your desired shape. If you wish to make baskets, take an overturned bowl and place the soft brandy snap allowing it to fall to the side. Wait for 3 minutes until it becomes crisp and remove gently.

This will make 12 Brandy Snaps.

Serve with a Fresh Peach ice-cream.

Tips
Substitute Golden Syrup instead of dark corn syrup.
Use cream instead of brandy if you prefer.
It looks complicated but is truly simple and most enjoyable.
Involve your kids in this as they will be able to artistically create it in no time.
It hardens very quickly so keep your equipment ready to roll. You can use the back of a rounded wooden spoon or spatula to curl the snap.
This tastes best freshly made. However you can keep it in an airtight container for 2 days.

You may need 3 to 4 baking trays if you wish to make all 12 together. 

Other flavours of ice cream that may compliment this delicious pastry is Salted Caramel icecream. Pina Colada  and Coconut and lime ice cream are also perfect choices.

For more delicious recipes click
Niloufer's Kitchen: Spanish Tapas

and
Niloufers Kitchen: French Bistro

coconut lime ice cream

Coconut Lime Ice Cream

Old friends visiting us one summer requested me to cook them dinner. I decided to experiment with some favourites and ended up preparing this recipe. The ice cream ended up being the highlight of the evening, which I have decided to include and share with everyone. Fresh coconut and Lime ice cream topped with fresh coconut slices and lime.

Makes 2 litre/quart

2 cups whole milk

1 cup condensed milk

1 1/2 cups evaporated milk

Zest of 1 lime

4 tbsp fresh lime juice or to taste

1/2 tsp vanilla essence

1 1/2 cups fresh grated coconut, or flash frozen pre-packaged

1/2 tsp salt

1/2 cup sugar

3/4 tsp cardamom powder

2 tbsp rose water

2 cups chilled full cream

Heat all the 3 milk's' with the sugar. Stir until all the sugar is dissolved. Add the coconut and bring it to a boil. Reduce the heat to simmer. Cook for an hour. It will become thick and have a creamy coloured hue. 

Cool completely. Flavour by adding the salt, cardamom, vanilla, rosewater and fresh lime juice. Add the cream. Taste to adjust the lime flavour.

Cover the pot and chill for 24 hours. Churn in the ice cream maker. Serve it while soft and fresh.

Tips

Use the frozen packets of grated fresh coconut available in Indian stores and the flesh is fairly moist. Desiccated, sweet or unsweetened coconut flakes from the baking section is not a substitute. Grinding your own fresh coconut is the only other alternate for this recipe.

The measurements for the condensed milk and evaporated milk is approximate. Both are the exact amounts available in the average sized cans available worldwide.

Ice cream makers are the best, but if you don’t have one mix it from time to time rather vigorously while it is setting in the freezer. Cover tightly to prevent crystallization. Eat it when it is not hard as ice but softly chilled like a mousse.

Serve it on a half pineapple bed for your next party!

To read about an ancient cuisine you can purchase my cookbooks called The World of Parsi Cooking; Food Across Borders and The Art of Parsi Cooking; reviving an ancient cuisine.  

  For more recipes from Indo-Persian influences try my e-cookbook 
Niloufer's Kitchen: Persian Fusion

Salted Caramel Ice cream

Salted Caramel Ice cream

The last year has made this particular ice cream more popular than any other. Wherever one turns everything is salted caramel. From  Popcorn to toffee and chocolates. Simply sauces to top waffle or pancake. Home made biscuits and cakes! 

Its a wow for all of us who love the flavour, but can be overly sweet for some no doubt.

On my summer holiday in Boston last year, we had an amazing SCI; ice cream bought from a local store. Since then there has been no turning back and it continues to be my most favourite. I do hope you try this out to enjoy the flavours.

Salted Caramel Ice cream with a topping of dulche de leche

Step 1

In a pan whisk together

4 egg yolks

¾ th  cup sugar

Add to this

1 cup of warm milk

Cook and strain through a fine sieve

Put this on a water bath to cool then and add 4 cups of cream

Step 2

In another pan make the caramel

On a medium high flame melt

1 1/4 cup sugar

Swirl over the heat until beautiful amber coloured.

Remove from the fire and add 1 cup of cream over the caramel; This will splatter so be careful.

Add 2 tsps coarse sea salt

1 tbsp of Tahitian Vanilla

Add the two mixtures together, taste for sweetness and add more cream if desired.

Squeeze the juice of half a fresh lemon or lime

Mix well and chill overnight.

Churn in an ice cream maker and serve while soft.

Tips

Caramel will get from light to dark very quickly. Stop when the golden amber colour is achieved else there will be a burnt flavour to the ice cream. To avoid splattering and getting scalded, use a deep pan for making the caramel. A stainless steel pan is always suggested for making caramel.

Use full cream so it tastes as rich as it is supposed to. Do not question the coarse sea salt or the squeeze of lemon and lime. It is the secret to this recipe.

You can use any good Vanilla available to you but I have chosen Tahitian over the others since it has a good flavour.

If you do not have an ice cream maker, semi freeze the mixture, then beat it with hand beaters, or in your food processor or even in a liquidiser. This will churn it for you and remove any crystals. Re freeze in an airtight box. 

For more Parsi recipes click on my cookbook 
The Art of Parsi Cooking; reviving an ancient cuisine.

For more recipes click on

http://www.amazon.com/dp/B00FCZC36C

Niloufer's Kitchen: Autumn

Photo credit Sheriar Hirjikaka