Did you know that you can use a measuring spoon as a makeshift melon-baller? Well now you do. Granted, you’ll get melon balls with a not so clean-cut edges, but hey, if it’s going to be submerged in a cold pink-translucent soda that’s going to be topped with a lemony ice cream, I doubt many would complain about melon balls with fuzzy edges.

*Lemon post tracker: 1 post down, 2 to go.

NO CHURN ORANGE-LEMON ICE CREAM (recipe by Raphaelle Peale): 

[ Juice of 1 orange +  juice of 1 1/2 lemons + 150g icing sugar + 580 ml double cream ] OPTIONAL: 3 mint leaves, finely chopped

Grate the zest of the orange and one of the lemons, juice them and add to the sugar. Stir to dissolve the sugar and add the double cream.

Whip everything until it holds soft peaks, and then turn into a shallow air-tight container (of approximately 2 liters) with a lid. Cover and freeze until firm (from 3 to 5 hours).

Remove to soften a bit for 10 minutes before using.

Meanwhile, make your watermelon soda.

WATERMELON SODA: 

[ 1/2 medium watermelon, chilled, plus ½ cantaloupe (optional) + 1/3 cup sugar + 1 tablespoon fresh lime juice + Pinch of kosher salt + 1 cup seltzer ]

Using a melon baller, scoop out 1 1/2 cups watermelon balls (and cantaloupe balls, if using) into a small bowl.Cover and chill.

Stir sugar and 1/3 cup water in a small bowl until sugar dissolves. Set simple syrup aside.

Cut enough watermelon into 1” pieces to measure 8 cups.  Purée melon pieces (not balls) in a blender until smooth; strain juice through a fine-mesh sieve into a large measuring cup or pitcher (you should have about 4 cups juice). Discard solids. Whisk in simple syrup, lime juice, and salt.

Add seltzer to watermelon purée. Divide melon balls among tall glasses. Pour watermelon soda over.

Top with scoops of lemon-orange ice cream.

Serve watermelon float with a straw and a long spoon.

NO CHURN ORANGE-LEMON ICE CREAM (recipe by Raphaelle Peale):

[ Juice of 1 orange +  juice of 1.5 lemons + 150g icing sugar + 580 ml double cream ] OPTIONAL: 3 mint leaves, finely chopped

1. Grate the zest of the orange and one of the lemons, juice them and add to the sugar. Stir to dissolve the sugar and add the double cream.
2. Whip everything until it holds soft peaks, and then turn into a shallow air-tight container (of approximately 2 liters) with a lid. Cover and freeze until firm (from 3 to 5 hours).
3. Remove to soften a bit for 10 minutes before using.
4. Meanwhile, make your watermelon soda.

WATERMELON SODA: 

[ 1/2 medium watermelon, chilled, plus ½ cantaloupe (optional) + 1/3 cup sugar + 1 tablespoon fresh lime juice + Pinch of kosher salt + 1 cup seltzer ]

1. Using a melon baller, scoop out 1 1/2 cups watermelon balls (and cantaloupe balls, if using) into a small bowl.Cover and chill.
2. Stir sugar and 1/3 cup water in a small bowl until sugar dissolves. Set simple syrup aside.
3. Cut enough watermelon into 1” pieces to measure 8 cups.  Purée melon pieces (not balls) in a blender until smooth; strain juice through a fine-mesh sieve into a large measuring cup or pitcher (you should have about 4 cups juice). Discard solids. Whisk in simple syrup, lime juice, and salt.
4. Add seltzer to watermelon purée. Divide melon balls among tall glasses. Pour watermelon soda over.
5. Top with scoops of lemon-orange ice cream.
6. Serve watermelon float with a straw and a long spoon.

  9 months ago       134 notes
  food  drink  watermelon soda float  watermelon  soda  orange ice cream  ice cream  lemon  summer  dessert  food blog  cooking blog  recipe blog  

I’ve always hated it when I get excited after finding a great recipe for ice cream, only to scroll down and see the words “transfer to the container of your ice cream machine and process according to the manufacturer’s instructions.” What if you don’t own one? What if you don’t plan on buying one? Father once offered to buy, but I flat out refused because I don’t trust myself with it - I’d end up making all sorts of ice cream concoction just because I can. Can you imagine durian and jackfruit ice cream? No? Because that was on top of the list of “ice creams to make” if I ever got myself an ice cream maker. 

Don’t worry though, this particular recipe I’m guessing is more familiar to the taste buds and it’s creamy and delicious and requires no ice bucket with salt or churning at all.

At. all.

NO-CHURN STRAWBERRY CHEESECAKE ICE CREAM:

[ 2 cups strawberries, fresh or frozen  + 1/4 cup granulated sugar  + 1 teaspoon cornstarch  +  3/4 cup room temperature, spreadable cream cheese + 1 can (14oz) sweetened condensed milk + 2 teaspoons vanilla extract + 2 cups heavy (whipping) cream, cold ] OPTIONAL: Ice cream cones + a bit of melted dark chocolate.

In a small saucepan, combine strawberries and granulated sugar. Cook over medium high heat until berries soften and release their juices (about 5-10 minutes). 

Dissolve the cornstarch in 1 tablespoon of water and add to thicken and  continue cooking for another 1-2 minutes. Remove from heat and place  in the freezer to cool down quickly (about 10-12 minutes).

In a stand mixer with the paddle attachment, beat cream cheese until creamy and smooth. Slowly add condensed milk, creaming between each addition to avoid lumps. Stir in vanilla extract and heavy cream.

Switch to the whisk attachment. Beat on medium-high speed until stiff peaks form when beaters are lifted.

OPTIONAL STEP: Take half of the cream cheese mixture out of the bowl and to it add half of the strawberry mixture. Mix thoroughly so it turns a light shade of pink.

Spread half into a baking dish. Dollop with half of strawberry syrup. Top with remaining cream mixture, spreading evenly. Dollop with remaining strawberry syrup.

Using a knife, swirl the syrup into the cream mixture.

Cover with foil and freeze for 6 hours or until firm.

OPTIONAL STEP: To prepare the cones, simply melt some dark chocolate and fill up to 1/4 of the cones. Leave to cool for a surprise chocolatey treat.

NO-CHURN STRAWBERRY CHEESECAKE ICE CREAM:

[ 2 cups strawberries, fresh or frozen  + 1/4 cup granulated sugar  + 1 teaspoon cornstarch  +  3/4 cup room temperature, spreadable cream cheese + 1 can (14oz) sweetened condensed milk 2 teaspoons vanilla extract + 2 cups heavy (whipping) cream, cold ] OPTIONAL: Ice cream cones + a bit of melted dark chocolate.

1. In a small saucepan, combine strawberries and granulated sugar. Cook over medium high heat until berries soften and release their juices (about 5-10 minutes). Dissolve the cornstarch in 1 tablespoon of water and add to thicken and continue cooking for another 1-2 minutes. Remove from heat and place  in the freezer to cool down quickly (about 10-12 minutes).
2. In a stand mixer with the paddle attachment, beat cream cheese until creamy and smooth. Slowly add condensed milk, creaming between each addition to avoid lumps. Stir in vanilla extract and heavy cream.
3. Switch to the whisk attachment. Beat on medium-high speed until stiff peaks form when beaters are lifted.
4. OPTIONAL STEP: Take half of the cream cheese mixture and half of the strawberry mixture. Mix thoroughly so it turns a light shade of pink.
5. Spread half into a baking dish. Dollop with half of strawberry syrup. Top with remaining, untainted cream mixture, spreading evenly. Dollop with remaining strawberry syrup.
6. Using a knife, swirl the syrup into the cream mixture. Cover with foil and freeze for 6 hours or until firm.
7. OPTIONAL STEP: To prepare the cones, simply melt some dark chocolate and fill up to 1/4 of the cones. Leave to cool for a surprise chocolatey finishing treat when eating the ice cream-cone.

  10 months ago       504 notes
  food  strawberry cheesecake  ice cream  dessert  summer  food blog  cooking blog  recipe blog  

Cardamom-Peach Galette 

  11 months ago       2,477 notes
  dessert  ice cream  food  peach  galette  food blog  cooking blog  recipe blog  photographers on tumblr  

No-Churn Strawberry Cheesecake Ice Cream

  11 months ago       499 notes
  ice cream  food  dessert  food blog  cooking blog  recipe blog  photographers on tumblr  

The Kitchy Kitchen - Blueberry Muffin Ice Cream

  1 year ago       41 notes
  oh man  best food porn ever  yes im thiiiis close to the monitor  no i'm not drooling  makes up for today's episode of campus wild goose chase  the kitchy kitchen  blueberry  ice cream  dessert  

So I said I’d get back on posting when my exams are done. As of now,barring any need for remedials, I’m actually free and waiting for the exam results to come out. So to get back on the good graces of my followers, I’m posting up a recipe of a snatzy little dessert that’s darn easy to make and looks impressive to boot. You can make this as individual portions too, but I couldn’t be bothered so I’ve made a big one. I also made this to celebrate my passing off all the 11 stations of my OSCE (Objective Structured Clinical Exam). Alot of ice cream and meringue is never bad when you’re celebrating ;)

Feel free to use any of your favourite flavours of ice cream. You can make this with as little or as many layers as you like.

Baked Alaska:

[Brownie mix or store-bought brownie or sponge cake + ice cream of your favourite flavours]

- Cook the brownie as directed. Set aside to cool

- Take a round shaped container (I’m using my loverrrly coffee mug here) and line it with cling film, leaving tags on the outside.

Take your first flavour of ice cream. I’m using strawberry flavoured one here.

Fill half of the mug with it. Then put the mug into the freezer. Leave for 10 mins

Take your second flavour of ice cream (I’m using tiramisu fudge as my second one).

Fill the cup/container almost to the brim.

Then get your brownie or sponge cake, and cut a circle to fit the cup/container. Put it on top. Freeze overnight.

The next day, put the cup/container briefly in warm water to loosen the ice cream. Pull the tags to get the Alaska out. Invert it onto a plate or a baking tray. Return to freezer while you prepare the meringue.

**OPTIONAL: If you want, you can cover the Alaska with leftover brownies. This will make baking easier because the meringue will have a firm surface to stand on rather than some slippery, melting ice cream.

Meringue:

[ 4 egg whites + 1 cup sugar + 1/4 cup water ]

Take a pan and cook the sugar and water until all the water has dissolved. Then reduce the syrup. This will take around 4-5 minutes. Set the syrup aside to cool.

Take your eggs and separate the yolks from the whites and put into a bowl. Turn on your mixer to medium and whisk the eggs until soft, foamy peaks form.

Then drizzle the syrup and whisk at high speed. Keep whisking until stiff peaks form. Don’t over whisk!

Cover the entire Alaska with meringue to make a complete seal. Return to freezer.

To Bake:

You can either use a blow torch or the good ol’ oven. For oven users, pre-heat your oven for 10 mins at 180 degrees celsius. Then stick your Alaska in it for about 5 minutes, just long enough to brown the meringue.

Take it out of the oven, and either serve immediately or stick it back in the freezer.

Enjoy!

  2 years ago       25 notes
  baked alaska  ice cream  meringue  dessert  snow  igloo  food photography  food blog