Recipes tagged with « Ice Cream »
Vanilla Bean Ice Cream Twist
Rich custard-style ice cream made with egg yolks, maple syrup instead of sugar, infused with real vanilla bean and added a touch of cinnamon. Uses coconut milk mixed with heavy cream for a slight tropical note. Texture: creamy with a subtle spiced warmth. Volume around 1 liter. Traditional cooking method with careful low heat to avoid scrambling eggs. Quick chilling accelerates firming in ice cream maker. Practical substitutions for dietary needs. Strong focus on visual and tactile signs to gauge readiness.
Chocolate Ganache Bites
Small spheres of rich dark chocolate ganache, breaded twice, deep-fried until golden crisp. Classic technique with tweaks: cream swapped for coconut milk, and graham crumbs replaced by panko and crushed freeze-dried raspberries for color and crunch. Covered thoroughly in egg wash and crumbs to lock in the gooey center during frying. Served with cinnamon-spiced vanilla ice cream. Timing based on texture cues, not just clocks. Keeps it runny inside, crisp outside. A touch of acid from the raspberries cuts richness. Oil temp measured by bread test or thermometer, visual cues emphasized. Frequent stirring during frying prevents uneven color and sticking.