Choc Chip Macadamia Cookies
Yarra Valley Mixed Berry Ice Cream,
Nespresso Coffee Ice Cream
Rocky Road Ice Cream covered
with a Hot Fudge Sauce
One of my weaknesses is a cooking magazine. I know every recipe ever created is now online but I still love the comfort and familiarity of a beautiful glossy magazine enjoyed in a quiet moment with a cup of coffee.
Last month I discovered a wonderful new magazine called TASTE MAGAZINE published by News Life Media. At only $4.99 it is a brilliant buy!
Each issue has a Cook The Cover competition and this month I set myself the challenge to enter and try to win a beautiful Breville Smart Scoop Ice Cream Maker.
I have never made ice cream before and after making three flavours by hand, I am even more keen to win the Breville Smart Scoop Ice Cream Maker. There are however, many excellent entries so I am not overly confident but it was an interesting challenge anyway and the family loved my creations!
The recipe for these cookies was provided for us in the Taste Magazine. These cookies were sweet, crunchy and incredibly addictive. The crunchiness of the cookie paired perfectly with the squishiness of the ice cream. The Hot Fudge Sauce was a little extra that made them even more decadent.
Yarra Valley Mixed Berry Ice Cream
Adapted from Food 52 blog
3 cups of strained mixed berries (blend berries and strain well, frozen berries work fine)
2 1/4 cups heavy cream
3/4 cup full cream milk
1 1/2 cups half and half cream
1/2 vanilla bean
1 cup sugar
5 egg yolks
1 tablespoon Chambord (optional) - this is a raspberry liqueur
- In a small bowl, lightly whisk the egg yolks and set aside.
- Add the cream, full cream milk and sugar to a saucepan. Split the vanilla bean and scrape the insides in. Then toss in the pod, for good measure. Heat just to a simmer.
- Add about 1/4 cup of the hot liquid to the egg yolks, whisking furiously to temper the yolks. Add another 1/2 cup, continuing to whisk. Then, scrape the egg mixture into the pot with the rest of the liquid is. Cook, stirring constantly at a low simmer until the mixture thickens to a custard consistency, thick enough to thickly coat the back of a spoon.
- Strain the custard into a bowl. Stir in the raspberry puree and Chambord until completely mixed. Refrigerate at least 4 hours (I like to leave mine overnight). Then, churn in an ice cream machine according to your machine's directions or hand churn (using the method below), transfer to a container and freeze.
- Use to assemble ice cream sandwiches with the cookies.
Nespresso Coffee Ice Cream
1 can [14 ounces] sweetened condensed milk
1 tablespoon pure vanilla extract
1/2 cup strong cold coffee or cold press
2 cups cold heavy cream
- In a medium bowl, stir together condensed milk, vanilla and coffee.
- With a standing mixer, whip cream on medium high until soft peaks form. Whisk one third of whipped cream into coffee mixture. Fold remaining whipped cream into coffee mixture until incorporated. Pour into a regular sized loaf pan, and freeze until firm, 6 hours [or, covered, up to 1 week].
Adapted from Sweet and Crunchy Blog
2 cups of heavy cream
1 can (14 oz) sweetened condensed milk
1/2 cup unsweetened cocoa powder
3/4 cup miniature marshmallows
3/4 cup roasted salted almonds (you could also use walnuts, pecans, or even hazelnuts)
- Begin by coarsely chopping the almonds. You don't want them too small but whole almonds are not great to bite into in ice cream. It's important to use roasted nuts for the crunch.
- Place the condensed milk in a bowl, and add the unsweetened cocoa powder. Whisk them together until the cocoa has dissolved into the condensed milk. At first it will be chalky and powdery but keep mixing and it will end up smooth and glossy.
- Add the miniature marshmallows and the chopped almonds to the cocoa mixture, and stir them together until they are well mixed and covered with chocolate.
- Pour the cream into the bowl of a stand mixer and whip on medium-high speed until it forms gentle peaks. It should have a lot of body and hold peaks when you drag the whisk through it, but it should still be soft and not firmly whipped or, even worse, curdled and buttery.
- Add the cocoa mixture to the bowl of whipped cream and begin gently folding them together. You don't want to stir too vigorously and deflate the cream.
- When you’re finished your mixture should be without any streaks of chocolate or whipped cream.
- Scrape your ice cream mixture into a large plastic container with a tight-fitting lid. You could also just freeze it in the bowl you mixed it in, covered very well with plastic wrap. (That’s not a good long-term storage solution, though, because it doesn’t prevent freezer burn or bad odours from creeping in. So just transfer any leftovers to a sturdier container.) Freeze the rocky road ice cream until it’s firm enough to scoop, which should be about 4-6 hours, depending on the temperature of your freezer.
Hot Fudge Chocolate Sauce
Credit to Half Baked Harvest Blog
1/4 cup unsweetened cocoa powder
1/3 cup packed brown sugar
2 tablespoons light corn syrup
2/3 cup heavy cream
1/4 teaspoon salt
3 ounces milk chocolate, chopped
3 ounces good bittersweet or dark chocolate, chopped
2 tablespoon unsalted butter, cup into small cubes
2 teaspoon vanilla extract
- Stir together in a small saucepan cocoa powder, brown sugar, corn syrup, cream, salt and half of the chopped milk chocolate.
- Cook over medium heat, stirring, until chocolate is melted. Cook mixture at a low boil, stirring occasionally for 5 minutes.
- Remove pan from heat, add remaining chocolate, butter and vanilla and stir until smooth.
- Any leftover sauce can be refrigerated in an airtight container. Reheat over low heat, stirring or in the microwave.
Tips for Construction of the Ice Cream Sandwiches
- Freeze the cookies for 15 minutes before construction.
- Leave the ice cream out on the bench for to soften slightly.
- Move quickly
- Have the Hot Fudge Sauce ready to go.
- Take the cookies out of the freezer and place a scoop of ice cream on each and squash down with the back of a spoon.
- Return the cookie to the freezer while you fill the remaining cookies.
- When all cookies are fill, remove and splodge on some of the hot fudge sauce and top with another cookie. Push down a little to squeeze ice cream and sauce to the very edges.
- These are best eaten on the day of construction but can be placed in the freezer.
Roald Dahl would have been proud!!