Rhubarb Ice Cream

Jun 14, 2017

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.

I is for … Strawberry & Mango Cake Ice Cream

Apr 18, 2016

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

Feb 22, 2016

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

Jul 30, 2015

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

Cookies & Cream Shamrock Shake

Mar 17, 2015

Cookies & Cream Shamrock Shake – Candy Coated Culinista

A holiday can’t pass without me trying to make something themed. It’s St. Patrick’s day so enjoy this minty, chocolately shamrock shake.

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

Ingredients
• Chocolate syrup
• 1 scoop cookies & cream ice cream
• 3 scoops vanilla ice cream
• 1 tsp peppermint extract
• 6 drops green food colouring
• 1/3 cup 2% milk
• ½ cup heavy cream
• Shamrock sprinkles

Assembly
1. Pour chocolate syrup into a pint glass and set aside.
2. In a blender put in ice cream, peppermint extract, food colouring and milk and blend.
3. Pour milkshake into the pint glass.
4. Whip the whipping cream and put on top of the milkshake.
5. Add sprinkles and serve.

Please Enjoy

My thoughts
I made this for Mr. C. and he really enjoyed it and he like hint of mint in the milkshake.

Cookie Diaries: Moo Milk Bar

Sep 9, 2014

Moo Milk Bar – Candy Coated Culinista

One hot Saturday afternoon after a workshop I was in the area of Moo Milk Bar; according to Google maps and I decided to Explore Queen Street East. Well Google maps lied to me again and the travel time was off. I was told a 30 minute walk which was fine, but when I’ve been walking for one hour I get a little peeved, as I’m not a slow walker at all. I would have turned around and tried another day but I ventured on as I have a long quest list and I need to start tackling it.

Place: Moo Milk Bar
Location: 1918 Queen Street East, Toronto, Ontario, M4L 1H5
Phone: 647-343-4272
Hours: Monday Closed; Tuesday -Saturday 11:00 am – 7 pm; Sunday 12 pm-6 pm

My Selections:

Toffee Bit & Vanilla Ice Cream Sammie – $3.10 – This was sweet but delicious, and the ice cream was the perfect consistency, it was firm and didn’t melt out of the cookie as I ate it. I have cut a significant amount of sugar from my diet in the last few months and I think everything is too sugary now. Granted I have had their cookies twice before from Petite & Sweet Bakes before I cut my sugar content and I didn’t find it to be sugary..

Peanut Butter Coconut Cookie – $1.90 – I’m going to say that this is their healthiest cookie looking at the menu. There is a natural sweetness to this cookies and I could taste the coconut. It felt less like a dessert cookie to me.

Cookies & Cream Cookie – $1.90 – The hubby said this tasted like cookies & cream, which is one of his favourite flavours.

Red Velvet Cookie Dough – $9.50 for a 6 pack –I selected these as a dough batch because I have tried this flavour a couple of times at Petite & Sweet Bakes. Following the directions given these tasted exactly like the store bought, which made me very happy. I can now purchase the dough when I am in the area and save them for a later date.

Vanilla Bean Milk – $3.33 -355ml – I could see vanilla bean flecks in the milk and it only tasted a tad bit like vanilla flavored milk. I am comparing this to the best vanilla milk I have ever had in Barbados. In Barbados Vanilla flavoured milk comes in the litre cartons and taste amazing and are packed with the vanilla flavour.

Banana Chocolate Milk – $3.33 -355ml – Mr. C. said “I can taste the banana.” I grabbed this as this is also one of his favourite flavour combo’s, but I get the feeling it was just okay for him.

When I visit again I will stick to the sammie’s, cookies and give the bars a try perhaps.

Moo Milk Bar – Toffee Bit Sammie – Candy Coated Culinista

Moo Milk Bar – Toffee Bit Sammie – Candy Coated Culinista

Moo Milk Bar – Cookie Dough – Candy Coated Culinista

Moo Milk Bar – Red Velvet Cookies – Candy Coated Culinista

Moo Milk Bar – Candy Coated Culinista

T.O. Food Fest 2014

Aug 13, 2014

T.O. Food Fest – Babi & Co. – Candy Coated Culinista

Date: Sunday August 11th 2014
Place: Chinese Cultural Center, Scarborough, Ontario
Website: http://www.tofoodfest.com

For a third year I was invited as media to attend the T.O. Food Fest. This year there was a nominal fee to attend of two dollars or bring a non-perishable food item, as they were teaming up with Second Harvest. I loved this idea so much. So many people are attending this event to eat and gorge themselves, why can’t we then in turn bring some canned goods in for the less fortunate. I happily brought mine and picked up my media pass.

The Food

When I was checking out the vendors I noticed many repeat vendors; which is always a good sign like: Babi and Co., Bricks & Mortar, Buster’s Sea Cove Food Truck, Dutch Frites, Gala’s Peppersauce, Ice volcano Ice Cream, Liko’s Hawaiian BBQ and Lemonade.

Liko’s Hawaiian BBQ
Website: http://www.hawaiianbarbeque.ca
Served here today was pork skewers, pineapple soda and pulled pork on a bun. They were grilling on a large BBQ and it smelt and looked delicious. A secret BBQ recipe that has been passed down from generation to generation is used on the meat. No shortcuts are made as they want a quality dish sent out every time.

For the first time I tried the pork skewers and yum. There really isn’t a part of the pig I don’t like and this was perfectly barbequed with a cube of pineapple on top of the skewers. The stand is hard to miss as it looks like a tiki hut with lei’s and Hawaiian hibiscus shirts/dresses and bright yellow tee shirts are all around.

New Vendors for 2014

Blue Donkey
Greek – Canadian street food like calamari, souvlaki, gyro sliders, feta fries. I enjoyed their feta fries last year at the CNE Food Truck Frenzy.

Hot Bunzz
Website: http://www.hotbunzz.com
Oven baked brioche-style buns stuffed with international flavours, catering is available for any event. On the menu today was: Surf & Turf, St. Lucia Jerk Wild Boar, Buddah’s Bacon Butter Chicken, Ontario 5-Cheese, Mushroom & Spinach

Island Oysters Shuck Bar
Island Oysters started 2 years ago and can be typically found at farmers markets in the G.T.A.
Kusshi – British Columbia, Il de Magdalen – Ontario & Little Neck Clams – PEI. Two types of hot sauce were for sale – Habanero Xtra hot sauce and Jalapeno Xtra hot sauce.

Kanto by Tita fl!ps
Website: http://www.kanto.ca
A soon as I saw Tita I knew I was in for some Filipino food. Today they were serving
Palabok – Cornstarch noodles in shrimp gravy topped with hard-boiled eggs, shrimp, crushed pork rinds, tofu and green onions; SigSig – Fries Pork jowl and ear with french fries and Halo Halo – a dessert with an assortment of fruits, sweet vegetables, ice cream etc. These dishes looked so delicious, but I couldn’t eat everything I will be visiting storefront as I have to try the sigsig fries and hopefully find some tocino or lumpia there.

Korribbean
Two cultures wrapped into one delicious jumbo dumpling. The husband is from Trinidad and the wife is Korean. The jumbo dumplings served are made from 100% local organic beef, pork & chicken
The menu included -Classic (beef & pork), Jerk (beef & pork) Curry Chicken (Chicken) , Curry Potato (Vegetarian) which is served with a side of pineapple coleslaw and soy sauce or mango chutney dipping sauce. I tried the Koribbean iced tea (Sorrel) as I couldn’t resist this as Sorrel always reminds me of Christmas. It wasn’t too sweet and quite refreshing.

Meatwagon
Website: http://www.meaventures.com
Meat, meat and more meat, a carnivore’s paradise: Flavours from around the world are found here. There was bacon brulee & tocino sliders & Korean pork belly, which had me looking for the Filipino running the show and I was correct the owner is Canadian with Filipino and Iranian parents.

Mon K Patisserie
Baked treats that are not commonly found in Toronto are served here. Its French treats with an Asian twist. I of course bought Macarons and had the Cassis, Earl Grey, Banana Chocolate, Green Tea, Raspberry and Salt Caramel. Not too sweet and quite yummy and I even shared with the hubby.

Moo Milk Bar
Website: http://www.moomilkbar.ca
A milk & cookies bakery. Today there was a selection of their yummy cookies and cookie mix in a jar. I haven’t had a flavour I disliked yet from Moo Milk to date.

Penny Lou Lou Sweets & Treats
Website: http://www.pennyloulou.com
A cute and exciting, yet simple twist to the dessert scene and items on the menu all contain the word “Penny” in it. The food is Hong Kong style bubble cake – that has a crispy, golden-brown outer shell, and a soft and chewy center. The bubble cake is used to create, sammies, cake with fruit or nutella, cake wraps with a filling inside, and even filled with chicken and vegetable for a more savoury treat.

Pimenton
Website – http://www.pimenton.ca
Spanish & Mediterranean Fine Food like chicken paella with saffron, chicken & seafood.

Pure Leaf Tea
Website – http://www.pureleaftea.ca
Simple pure & uncomplicated iced tea with no preservatives, no added color and no artificial flavouring. It’s just real-brewed tea made from tea leaves picked fresh from the best plantations around the world.

The Saucy Pierogi
Website: http://www.saucypierogi.com
A pop up vendor serving pan fried Pierogi’s with a twist. I have only had pierogi’s two times before, one frozen from the grocers and another at a wedding as Hors d’oeuvres. These were how I think they should taste, fresh, not to doughy and with great toppings. On the menu was Jerk Chicken Pierogi’s with Jerk sauce & slaw, Cheddar & Potato Pierogie’s, Kimchi Sauerkrat Pierogie’s topped with Kimchi, Pork Schnitzel Plate with garlic mash & sauerkraut slow.

Stuffed & Co.
Stuffed chicken wings… yes please. How can a person resist with such an interesting idea. I have only heard of stuff wings one other place and that’s out of North Carolina with the 2 fat 2 fly stuffed chicken wings. Today there was Cheesy Mac, Wonton Bomb & Yaya Wing which I tasted it had jambalaya filling with sriracha aioli & creole seasoning. I choose the Yaya Wing as it was a limited flavour and it wasn’t spicy and it was well balanced.

Sweet Pop – Gourmet Dessert Popcorn
Website: http://www.sweetpopgourmet.com
A two month old business that came upon by just saying: “let’s just do this and see what happens.”
With a long time baker at the helm cookies & cream, s’mores and birthday cake gourmet popcorn is being sold. The popcorn was sweet and not soggy and was the perfect sweet pop in my mouth. (I also tasted leaps and bounds better then the chocolate coated popcorn I attempted to make for Valentine’s Day. It is definitely harder than it looks)

Vegiterra – Worldy Vegan Flavours
Website: http://www.vegiterra.com
Upon reading the name I think vegan, vegetarian and of the earth. This is a pop up vegan restaurant that began as a food, travel & culture blog. They offer flavours inspired by their travels, lifestyles and things of interest. Peanut Stew Empanada, Crispy Sweet Potato Gnocchi, Yam Burger, Jhal Muri, Lemongrass Basil Juice & Jasmine Coconut Iced Tea was served today.

Other vendor today were: Twisted, Toben – food by design, Best Gushi Chicken, BBQ Squid, Hakka Bao, Asian Sliders, Grilled Mini Eggs and Snow Ice.

I had another great year at the T.O. Food Fest and spoke to some great vendors with some very tasty and interesting foods. Every year this event is running more and more smoothly and it’s great to see that the organizers are learning ever year and making the T.O. Food Fest a better experience fro all. I can’t what to taste some more foods next year.

Pimeton – Candy Coated Culinista

Liko’s Hawaiian BBQ – Candy Coated Culinista

The Saucy Pierogi – Candy Coated Culinista

Mon K Patisserie – Candy Coated Culinista

Mon K Patisserie – Candy Coated Culinista

Stuffed & Co. – Candy Coated Culinista

Stuffed & Co. – Candy Coated Culinista

Koribbean Dumplings – Candy Coated Culinista

Kanto – Candy Coated Culinista

Kanto – Candy Coated Culinista

Mon K Patisserie – Candy Coated Culinista

Mon K Patisserie – Candy Coated Culinista

Twisted – Candy Coated Culinista

Twisted – Candy Coated Culinista

Island Oysters Shuck Bar – Candy Coated Culinista

Gala’s Peppersauce – Candy Coated Culinista

Little Tomato Catering – Candy Coated Culinista

Pure Leaf Iced Tea – Candy Coated Culinista

Bricks & Mortar – Candy Coated Culinista

Mama K Satay – Candy Coated Culinista

Okinomiyaki – Candy Coated Culinista

Okinomiyaki – Candy Coated Culinista

Meatwagon – Candy Coated Culinista

Hot Bunzz – Candy Coated Culinista

Babi & Co. – Candy Coated Culinista

Babi & Co. – Candy Coated Culinista

Babi & Co. – Candy Coated Culinista

Babi & Co. – Candy Coated Culinista

Dutch Frites – Candy Coated Culinista

Dutch Frites – Candy Coated Culinista

Dutch Frites – Candy Coated Culinista

Sweet Pop – Candy Coated Culinista

Mom K Patisserie – Candy Coated Culinista

Mom K Patisserie – Candy Coated Culinista

Island Oyster Shuck Bar – Candy Coated Culinista

Vegiterra – Candy Coated Culinista

Vegiterra – Candy Coated Culinista

Vegiterra – Candy Coated Culinista

Vegiterra – Candy Coated Culinista

DIY Sweet Treats Peep-Toe Heels

May 16, 2014

DIY Sweet Treats Peep-Toe Heels – Candy Coated Culinista

I saw a pair of shoes I just had to have. I was watching Masterchef Canada and a contestant vying to be on the show walked up to the judges in these shoes that had sparkly ice cream cones on the back. Immediately after to show finished I was tracking these shoes down. They were a Karl Lagerfeld & Melissa Collaboration. Looking at the shoe I was sold. They were made from eco-friendly recycled rubber, meaning a vegan shoe and there is the added scent of perfume throughout the shoe, because I can only guess how stinky a rubber high-heeled shoe can get. I ordered my shoes online and to my chagrin they were a little snug and since Melissa shoes don’t come in half sizes I had to return them. I’m not one of those girls who squishes their feet into a smaller shoes, because they look so good. I don’t want the bunions and broken toes thank you, but still after I returned them I was still thinking about these shoes and I thought I can make a shoe myself can’t I? All I need is paint, some sparkles and I’m on my way. As my design process evolved I said, “well now I can do macarons my favourite treat, and I was all ready to start decorating when I found some great supplies that made my ice cream shoes evolve into my Sweet Treats Peep-Toe Heels.

Supplies
• A pair of patent leather shoes, any style you like(I got my from Aldo for $14.99 in the clearance section)
• Green painters tape
• Newspaper
• A box to spray shoes in.
• 1 can of Krylon Watermelon indoor/outdoor spray paint, any colour you like
• Fine Sand Paper
• Extra Fine Sand Paper
• Nail Polish Remover
• Cotton balls
• Q-Tips
• Stickers, any design you like
• Spray on Glitter Sealer

Assembly
1. Buy a pair or patent leather shoes or find an old pair in good condition that you don’t wear anymore.
2. Using green painters tape, mask off the whole shoe excluding the heel.
3. Stuff the shoes with newspaper and wrap more painters tape around the shoe to keep the newspaper in place.
4. In a well ventilated area inside a box (so paint doesn’t get on other objects and surfaces) spray paint over the heels in thin even coats.
5. Repeat spray painting the heel as many times as needed to get the colour desired.
6. If the paint starts to bubble, lightly rub the area with fine and extra fine sandpaper.
7. Re-spray the area that needs touching up.
8. Let the heels dry for a day before you start on the next step.
9. Remove the painters tape.
10. If the paint has bled through remove with a little nail polish remover on a cotton ball or a Q tip.
11. Apply stickers onto the heels and press down firmly.
12. Apply glitter spray over the entire shoe and apply a few coats until the amount of sparkles you desire is reached.
13. Let cure for a day or two.
14. Enjoy your craftiness and your amazing new spring shoes.

Tips
• Multiple coats are needed. If you spray on too thick of a layer at once it will bubble and run.
• Spray paint dries within 5 minutes or so depending on the manufactures label; but I wasn’t going to risk my hard work so I gladly waited a day or two to let it cure between stages.

Please Enjoy

Reviews
I had to show these to my dad because I felt so proud of what I did and he said he really liked what I did and “good job, those look so good”
Mr. C. of course loved them and always motivate my crafty side, because I get so happy and my face lights up when I creating with my hands.

My thoughts
The sparkles was an after though when I was trying to look for a sealer of some sort and couldn’t find anything. I walked around Michael’s and got inspired.

DIY Sweet Treats Peep-Toe Heels – Candy Coated Culinista

DIY Sweet Treats Peep-Toe Heels – Candy Coated Culinista

DIY Sweet Treats Peep-Toe Heels – Candy Coated Culinista

Inspiration Shoe – Candy Coated Culinista

Inspiration Shoe – Candy Coated Culinista

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

Feb 13, 2014

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.

Christmas Cookies & Cream Ice Cream

Dec 24, 2013

Christmas Cookies & Cream Ice Cream – Candy Coated Culinista

Now that I have made a sorbet and ice cream from a recipe, I feel sufficiently confident to make some ice cream from scratch. I am taking the knowledge I learned from my Mango Sorbet and Salted Caramel Ice Cream and making my Christmas cookies & cream ice cream.

Yield/Serving: 4 cups (about 1000 ml)
Prep Time: 10 min
Difficulty level is: Medium
Shelf Life: 1 week
Cook Time: See your manufacturer’s instructions
Chilling Time: 2 hrs, or overnight

Ingredients
• 1 cup milk
• 3/4 cup granulated sugar
• Pinch salt
• 6 large egg yolks
• 2 cups heavy whipping cream
• 1 teaspoon peppermint extract
• 1 cup candy cane sandwich cookies, crushed
• 1/2 cup crushed candy canes

Assembly
1. Combine milk, sugar and salt in saucepan over medium-high heat.
2. Stirring until the sugar is dissolved and texture is smooth.
3. Whish together the egg yolks in a large bowl.
4. Add the hot milk mixture to the egg yolks, pouring in a constant stream while whisking.
5. 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.
6. Strain the base into a large bowl and mix in the cream and 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. Add the cookies and candy canes pieces during the last 5 minutes of the churching process.
11. Transfer to a chilled container and freeze until ice cream firms up before serving.

Tips
• Place cookies in a sandwich bag and the candy canes in another sandwich bag and crush with a rolling pin until the sizes desired are achieved.
• The custard will look a little eggy but don’t fear it will turn out well. I saw mine and was thinking about getting 6 more eggs and starting again, but I said to continue on.

Please Enjoy

My thoughts
Once again when I come “off recipe” is when I make my best creations. I learn what I can from other recipes and use that knowledge to create my own recipe. The moment I put this mixture into the ice cream maker I stepped away for 10 minutes and when I returned this was already looking like proper ice cream. The salted caramel I made didn’t even look like this so fast into the mixing process. After the 30 minutes or so I took a quick taste before I added the candy and cookies and it tasted amazing. The peppermint was strong and I was contemplating to add the remaining ingredients and potentially ruin this amazing recipe. I decided to continue and once the remaining ingredients were added I did one final taste test and the candy danced on my tongue. Mr. C. immediately said “this tastes much better than the other ice cream”. It is rich and creamy and this will be my base recipe from now on. For a person who prefers slushies, smoothies and sorbet to ice cream 100% of the time; I think I have been swayed. I look forward to making really amazing a delicious homemade ice cream in 2014.