Rhubarb Ice Cream

Rhubarb Ice Cream – Candy Coated Culinista

A seasonally flavoured ice cream that hits the spot if you love the tart flavours of rhubarb like myself.

Yield/Serving: 1 pint
Prep Time: 10 min.
Cook Time: approx. 30 min.
Inactive Time: 2-3 hours for a creamy ice cream
Freeze Time: Overnight
Difficulty level is: Easy

Ingredients
• 1 ½ cups rhubarb chopped
• 1 cup 2% milk
• 6 egg yolks
• ¾ cup granulated sugar
• Pinch of salt
• 2 cup heavy cream
• 1 vanilla bean, sliced in half and insides scrapped out

Assembly
1. Using a small saucepan; boil rhubarb and don’t add water over medium-high heat until tender and all the liquid has evaporated, about 10 min.
2. Chill rhubarb until cooled completely in the refrigerator.
3. Using medium saucepan add egg yolks and sugar and whisk until mixture turns a pale yellow and is smooth.
4. In a small saucepan heat milk over medium-low heat until it begins to simmer and do not stir.
5. Slowly add milk to egg and sugar mixture stirring constantly and then return to heat until it reaches 165°F.
6. Immediately remove from heat once it reaches back up to 165°F. (The mixture should have thickened up and coats the back of the spoon.)
7. Pour custard base into a container and allow to chill in the refrigerator until it reaches 65°F. Once custard has chilled pour into the ice cream maker and process accordingly to your machine.
8. Add the rhubarb pieces in the last few 5 minutes of churning.
9. Transfer ice cream to a chilled container and let firm.

Tips
• The longer the custard base is allowed to chill; the creamier the ice cream will be.

Please Enjoy

My thoughts
I never purchase ice cream any more. If I’m having ice cream it is homemade because it tastes that much better. It takes more time; but it’s worth the effort every single time.

Advertisements

I is for … Strawberry & Mango Cake Ice Cream

I is for … Strawberry & Mango Cake Ice Cream - Candy Coated Culinista

I is for … Strawberry & Mango Cake Ice Cream – Candy Coated Culinista

I was craving some ice cream which isn’t the norm for me and I had just bought Mango fruit cake from the grocery store. The thought popped into my mind to go crazy and toss some fruit and cake into the ice cream.

Yield/Serving: 4 cups (about 1000 ml)
Prep Time: 10 min.
Shelf Life: 1 week
Cook Time: See your manufacturer’s instructions per your ice cream maker.
Chilling Time: 2 hrs, or overnight

Ingredients
Ice cream
• 1 cup milk
• ¾ cup granulated sugar
• Pinch of salt
• 6 large egg yolks
• 2 cups heavy whipping cream
• 1 vanilla bean, sliced in half and insides scrapped out
• 2 cups strawberries, chopped
• 4 slices of mango tea or sponge cake, cubed

Assembly
Ice cream
1. Combine milk, sugar and salt in saucepan over medium-high heat.
2. Stirring until the sugar is dissolved and texture is smooth.
3. Whisk together the egg yolks in a large glass bowl.
4. Add the hot milk mixture to the egg yolks, pouring in a constant stream while whisking.
5. Pour the mixture back into the saucepan and set over medium-high heat until it has thickened and coats the back of a spoon, 3 minutes.
6. Strain the base into a large bowl and mix in the heavy cream and vanilla extract.
7. Set the bowl into an ice water bath and stir until the base becomes cool.
8. Remove the bowl from the ice bath and cover with plastic wrap and let chill completely for at least 2 hours.
9. Freeze in the ice cream maker according to the manufacturer’s instructions.
10. In the last few minutes of the churning process, add in the strawberries and mango cake.
11. Transfer to a chilled container and freeze until ice cream firms up before serving.

Tips
• The custard will look a little eggy but don’t fear it will turn out well.

Please Enjoy

My thoughts
This is my take on a reverse ice cream cake if you will and it just came together amazingly well. Whole strawberries and cake inside a single scoop of ice cream seems perfect to me and I love the taste of homemade ice cream. My favourite part about this recipe is that there are no artificial flavours and that makes me a huge fan.

No-Churn Matcha Ice Cream

No Churn Matcha Ice Cream - Candy Coated Culinista

No Churn Matcha Ice Cream – Candy Coated Culinista

Even though I have an ice cream maker sometimes I still like the idea of a no churn
version just for comparison sake; and since I have matcha powder on hand that I use strictly for baking purposes this was the perfect recipe for me.

From: Simply Nigella

Yield/Serving: 1 Quart
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• 1 ¼ cups heavy cream
• 1 can (2/3 cups) condensed milk
• 2 tbsp Matcha green tea powder
• Ice cream container or airtight container

Assembly
1. Using an electric mixer with the whisk attachment, whisk cream until soft peaks form and then add in the condensed milk.
2. Whisk in the match powder until the mixture has turned an even shade of green.
3. Pour mixture into an ice cream container or container and let freeze overnight.
4. Serve.

Tips
• Ice cream is best eaten within one month.

Please Enjoy

My thoughts
This isn’t one of my favourite recipes no matter how simple this was to create. Maybe because this was a no churn, non ice cream maker recipe; but I found the ice cream melted way to fast. It didn’t taste rich and creamy and I could smell the matcha. I still wasn’t a fan though.

Frosted Flakes Cereal Three Ingredient Ice Cream & a broken & bruised toe

Frosted Flakes Cereal Ice Cream - Candy Coated Culinista

Frosted Flakes Cereal Ice Cream – Candy Coated Culinista

The only cereal I haven eaten since I was a kid is Frosted Flakes and when friends and family find out that I still continue to exclusively eat Frosted Flakes they just can’t believe it. (Hey my parents picked a great cereal for me as a child and why should I change I say) I saw a recipe for 3 ingredient ice cream using plain corn flakes and I just had to use my favourite cereal … I do have 3 Costco size boxes in the house after all. When I went to prep for this recipe the weirdest thing happened the condensed milk tin fell out of the cupboard from a serious height (4.5 plus feet) and the one time I am not wearing slippers in the kitchen the tin breaks a toe and bruises its mate. This is my first cooking related injury as I haven’t cut myself yet in my time cooking – fingers crossed. I guess you got to start somewhere right and at least I didn’t bleed. Also a broken toe doesn’t hurt as much as I thought; but boy do they swell up lol.
See my pic here in the Chatelaine cooking club gallery

Yield/Serving: 1 cup
Difficulty level is: Easy

From Chatelaine

Ingredients
• 1 ½ cups Frosted Flakes
• 1 ½ cups 35% heavy cream
• ½ 300ml can sweetened condensed milk

Assembly
1. Toast the frosted flakes on a large baking sheet at 300°F, about 15 min and let cool.
2. Stir frosted flakes in with cream in a large pitcher or bowl and let stand until soft, about 20 min.
3. Pour through a sieve into a medium bowl and use the back of the spoon to gently press frosted flakes down, but not through the sieve.
4. Cream should measure 1 cup and if not top up with more cream.
5. Refrigerate cream until cold, overnight.
6. Using an electric mixer beat cold cream in a medium bowl until soft peaks form, 2 to 4 minutes.
7. Reduce speed to low and beat in sweetened condensed milk until just combined. (Do not overbeat as mixture may curdle)
8. Mixture should be smooth and fluffy
9. Scrape mixture into a resealable container and freeze until firm, 6 hours.

Please Enjoy

My thoughts
I am learning so many different recipes for ice cream and I must say for 3 ingredients this is the firmest ice cream I’ve enjoyed. It’s fluffy yet firm and actually tastes like frosted flakes. I did find it too sweet for my liking but I’ll tweak the sweetened condensed amount next time.

Frosted Flakes Cereal Ice Cream - Candy Coated Culinista

Frosted Flakes Cereal Ice Cream – Candy Coated Culinista

Frosted Flakes Cereal Ice Cream - Candy Coated Culinista

Frosted Flakes Cereal Ice Cream – Candy Coated Culinista

Fresh Mint Coconut Gelato

Fresh Mint Coconut Gelato - Candy Coated Culinista

Fresh Mint Coconut Gelato – Candy Coated Culinista

Receiving a high-five for making this recipe from one of your favourite chefs is a really cool experience and meeting Curtis Stone was a pure delight. I get the same feeling every time I make ice cream by hand. It’s so simple and easy and rewarding and I love that feeling.

Yield/Serving: about 1 quart
Prep Time: 10 min., plus 7 ½ hours cooling and freezing time
Cook Time: 10 min.
Difficulty level is: Medium

Slightly altered from Good Food Goof Life

Ingredients
• 1 cup granulated sugar
• 2 tbsp cornstarch
• 2 cups heavy cream
• 2 cups coconut milk
• 6 fresh mint sprigs
• 4 ounces bittersweet chocolate (70% cacao), chopped

Assembly
1. Using a large heavy saucepan, whisk sugar and cornstarch together.
2. Whisk in cream and coconut milk and cook over medium heat, whisking constantly for about 10 minutes, or until the mixture thickens and begins to bubble.
3. Fill a large bowl with ice and very cold water.
4. Pour mixture into a medium heatproof bowl and add the mint.
5. Set the bowl over the ice water and stir occasionally to cool down and remove the mint leaves after 5 minutes.
6. Cover the cream mixture and refrigerate for 4 hours, or until completely cold.
7. Place the container you will be storing the gelato in, into the freezer.
8. Freeze the mint cream in according to the manufacturer’s instructions.
9. Place chopped chocolate in a heatproof container and melt in 30 second intervals in the microwave until just melted and let cool down.
10. Transfer gelato to a large bowl set over ice and drizzle the chocolate into the gelato while stirring vigorously.
11. Enjoy right away or, for a firmer gelato, transfer to the chilled container and freeze for at least 3 hours.

Tips
• Don’t steep mint for too long or it will start tasting like grass.

Please Enjoy

My thoughts
My first eggless ice cream/gelato recipe and it turned out just as great as the egg based recipes. The original recipe called for regular milk but I used coconut milk instead and I halved the recipe just incase I didn’t like it. Now I wish I had made the full amount as I am a big fan of this recipe. It takes less time without the eggs and Mr. C. liked how smooth the ice cream was; but was not a fan of the mint. I noted this is what fresh mint taste like vs. the whole artificially flavoured ice cream out there. I will be adapting and changing the flavour more and more as I am a fan of this recipe and this is a great eggless recipe base for my gelato.

Cantaloupe Sorbetto

Cantaloupe Sorbetto - Candy Coated Culinista

Cantaloupe Sorbetto – Candy Coated Culinista

Italian food is my second favourite type of food and yet I don’t own one purely Italian book yet. My book arrived last Saturday and I had to make something immediately from it. Fall is here and soon from now cantaloupe will be at a premium, so now is the best time while summer fruits are still readily available.

Molto Gusto – Mario Batali

Yield/Serving: 5 cups
Prep Time: 10 min.
Difficulty level is: Easy

Ingredients
Simple Syrup
• 2 cup water
• 2 cup sugar
Sorbetto
• 3 ½ cups cantaloupe juice, from 1 cantaloupe, peeled, seeded and cut into cubes
• 1 ½ cups simple syrup
• Juice from 1 lemon
• ½ tsp sea salt

Assembly
Simple Syrup
1. Over medium heat, stir equal parts sugar and water in a saucepan and boil until sugar has dissolved.
2. Remove from heat and let cool.
3. Pour into a container and let chill thoroughly.
Sorbetto
4. Peel, seed and cut cantaloupe into cubes.
5. Place cantaloupe pieces into a blender along with the simple syrup and lemon juice on the juice setting and blend.
6. Cover and refrigerate for 2 hours, until thoroughly chilled.
7. Freeze the sorbet in an ice cream machine, according to the manufactures instructions.
8. Place into a container and freeze for 1 hour before serving.

Tips
• Syrup will keep for up to 1 month in the refrigerator.

Please Enjoy

My thoughts
Surprisingly I found this to be sweet. I thought this would never happen but it has; I am starting to get used to the less refined sugars in my diet. Other than that I could taste the freshness of the cantaloupe. This is my third time making sorbet/sorbetto and each time the results varied. The first time the sorbet was rock hard (a fruit ice cube); the second time I think there was too much fruit and not enough sugar and this time too much sugar. I found that the sorbetto wouldn’t set even though I have a proper ice cream container for the freezer. I also think my freezer is too full not allowing enough cold air to blast the sorbetto. The mixture should taste a little sweet because as the freezing occurs it will lose some of its sweetness. I love the idea of a cantaloupe sorbetto and I will make this again adjusted to my new palette.

Cantaloupe Sorbetto - Candy Coated Culinista

Cantaloupe Sorbetto – Candy Coated Culinista

A Summer Sangria Two Ways

Summer Sangria Two Ways - Candy Coated Culinista

Summer Sangria Two Ways – Candy Coated Culinista

A summer sangria … yes please.

Yield/Serving: about 2 litres
Prep Time: 10 min.
Difficulty level is: Easy

Ingredients
• 2 kiwis, peeled & sliced
• 1 bosc pear, sliced
• 1 royal gala apple, sliced into wedges
• 1 royal golden delicious, sliced into wedges
• Handful of strawberries
• Handful of blueberries
• Handful of raspberries
• 1 ½ cup red wine
• ¼ cup dark rum
• ¼ cup tequila
• Juice from 1 orange
• 1 can (355 ml) of Limonata San Pellegrino
• 2 tbsp Grand Marnier, or any orange – liquor
• ¾ cup water
• ¼ cup granulated sugar

Assembly
Sangria1. Prepare and place all the fruits in a pitcher.
2. Pour in all the liquids.
3. Add sugar and stir and crush the fruits a little.
4. Let sit overnight in the fridge and serve in a glass over ice.

Sangria Slush
1. Add 6-8 ice cubes and pour one glass of sangria into the blender and blend.
Decorate with a lemon wheel and a lime wedge.

Please Enjoy

My thoughts
A refreshing summer drink that goes perfectly sitting outside and enjoying those warm temperatures; served up with some Mexican food or anything barbecued.

His & Her’s Guinness Whiskey Floats

His & Her’s Guinness Whiskey Floats - Candy Coated Culinista

His & Her’s Guinness Whiskey Floats – Candy Coated Culinista

Mr. C. loves a good milkshake and Guinness is his drink of choice. This may be a new match made in heaven for him and might become a St. Patrick’s Day favourite.

Yield/Serving: 1 -2
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• 1 pint glass
• 1 whisky glass
• 3 scoops of good quality vanilla bean ice cream
• 1 bottle (341 ml) Guinness Extra Stout, chilled
• 2 tsp Whisky (Canadian Club)
• A few dashes Angostura Bitters
• Whipped cream, for topping
• Rolo syrup, for topping (The chocolate candy bar)

Assembly
1. Fill pint glass with two scoops of vanilla bean ice cream.
2. Slowly pour in the Guinness along with the whisky.
3. Shake a few dashes of bitters.
4. Top with whipped cream and drizzle rolo syrup.
5. Fill whiskey glass with one scoop of vanilla bean ice cream.
6. Slowly pour the remaining Guinness along with the whisky.
7. Shake a few dashes of bitters.
8. Top with whipped cream and drizzle rolo syrup.

Tips
• Use chocolate syrup if you can’t find Rolo syrup as Rolo syrup may be a Canadian thing.

Please Enjoy

My thoughts
This was a great dessert treat and I could distinctly taste the Guinness, bitters and the Rolo. I am not used to the bitter qualities of the Guinness and was hoping for a little more sweetness; but Guinness fans will love this as Mr. C. did. I found the whisky and the bitters enhanced the Guinness flavour. “Thanks for the float hun, it was quite tasty”

Valentine’s Day: Pears with Chocolate Sauce & Vanilla Bean Ice Cream

Valentine’s Day Pears with Chocolate Sauce & Vanilla Bean Ice Cream - Candy Coated Culinista

Valentine’s Day Pears with Chocolate Sauce & Vanilla Bean Ice Cream – Candy Coated Culinista

A fancy and delicious dessert dish.

My picture was included in the Valentine’s Day Food Newtork Canada Cooking Club Challenge gallery.

Yield/Serving: 2
Difficulty level is: Medium

Ingredients
Pear
• 2 pears
• ½ of a lemon, zested
• ½ of an orange, zested
• 1 vanilla pod, split
• ¾ cups granulated sugar
• ½ cinnamon stick
• 75 – 100 ml white wine
• 100 ml water
• Vanilla ice cream
Chocolate Sauce
• 40g (1/4 cup) 70% cocoa chocolate, chopped
• 40 ml whipping cream
• 20 ml milk
• 1 tbsp butter
Ice Cream
• 1 cup milk
• 3/4 cup granulated sugar
• Pinch salt
• large egg yolks
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract

Assembly
Pear
1. Peel pears leaving the stems on and core out from the bottom of each using a sharp knife.
2. Flatten the bottom of the pear a little so the pear can stand up on its own.
3. Place pears in a saucepan along with zests, vanilla, sugar, cinnamon, wine and water and bring to a boil on medium high heat.
4. Lower heat a poach pears for 20-25 minutes until pears are cooked all the way through.
5. Let cool in liquid.
6. When pears have cooled take out with a slotted spoon and place in a plate or bowl.
Chocolate Sauce
7. Create a double boiler and melt chocolate.
8. In another saucepan warm cream, milk and butter and stir into chocolate.
9. Pour over pears and serve with vanilla ice cream.
Ice Cream
10. Combine milk, sugar and salt in saucepan over medium-high heat, stirring until the sugar is dissolved and texture is smooth.
11. Whisk together the egg yolks in a large bowl.
12. Add the hot milk mixture to the egg yolks, pouring in a constant stream while whisking.
13. Pour this mixture back into the saucepan and set over medium-high heat until it has thickened and coats the back of a spoon, 3 minutes.
14. Strain the base into a large bowl and mix in the cream and extract.
15. Set the bowl into an ice water bath and stir until the base becomes cool.
16. Remove the bowl from the ice bath and cover with plastic wrap and let chill completely for at least 2 hours.
17. Freeze in the ice cream maker according to the manufacturer’s instructions.
18. Transfer to a chilled container and freeze until ice cream firms up before serving.

Tips
• This can be made a day ahead.
• The custard will look a little eggy but don’t fear it will turn out well.

Please Enjoy

My thoughts
The ice cream tasted great and this is now my base ice cream recipe. The pears were soft, but not mushy and I could taste the wine, cinnamon and vanilla. The whole dessert tasted great and would impress anyone.

Salted Caramel Ice Cream

Salted Caramel Ice Cream - Candy Coated Culinista

Salted Caramel Ice Cream – Candy Coated Culinista

I need to learn how to make ice cream from scratch before Christmas dinner at the in-laws…

From Sweet Cream and Sugar Cones from Bi-Rite Creamery

Special Equipment: Ice Cream Machine
Yield/Serving: 4 cups (about 1000 ml)
Shelf Life: 1 week
Cook Time: See your manufacturer’s instructions
Chilling Time: 2 hrs, or overnight

Ingredients
Ice Cream
• 1 ¾ cups heavy cream, at room temperature
• ¾ cup granulated sugar
• ¾ cup 1% or 2% milk
• 1 tsp kosher salt
• 5 large egg yolks

Assembly
1. Set the cream by the stove so it’s on hand when you need it. Measure out ½ cup of the sugar and set the stove; you’ll use this for the caramel (the rest will go in with the yolks). Put 2 tablespoons of the sugar for the caramel in a heavy nonreactive saucepan and put the pan over medium-high heat. When the sugar is melted around the edges and starts to turn amber in places (about 2 minutes), stir the mixture gently and add another 2 tablespoons sugar to the pan.
2. Continue to add what remains of the ½ cup of sugar 2 tablespoons at a time, stirring frequently and allowing most of the sugar to melt before you add more. Watch carefully as the sugar darkens, stirring gently to help it melt evenly.
3. When the caramel becomes a dark mahogany colour, remove the pan from the heat and immediately but slowly pour the cream into the pan. (The mixture will steam and bubble up, so wear oven mitts and be careful to avoid splatters and steam burns.) When the bubbling subsides, gently stir to completely blend the cream into the caramel. If you have lumps of hardened caramel in your pan, simply put the pan over lower heat and stir until the caramel is melted.
Makes the Base
4. Once the caramel is completely smooth, stir in the milk along with the salt and put the pan over medium-heat. When the mixture approaches a bare simmer, reduce the heat to medium.
5. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in the remaining ¼ cup sugar set aside.
6. Carefully scoop out about ½ cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another ½ cup of the hot cream to the bowl with the yolks. Using a heat proof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
7. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.
8. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice water-bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.
Freeze the Ice Cream
9. When the base is completely chilled, freeze in your ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, transfer to the chilled container and freeze for at least 4 hours.

Please Enjoy

Reviews
Mr. C. liked this all except the salt. He thought there was too much salt in the salted caramel ice cream. If I make this again I will alter this.

My thoughts
This actually tasted like ice cream; which totally surprised me. Looking at it in the container I wasn’t so sure but it came out. It’s tasted creamier and richer than the store bought variety.

%d bloggers like this: