Posts from the ‘Ice cream’ category

Strawberries

Hot weather makes me incapable of doing anything other than hiding in cool places and resting (preferably at the beach/pool), I can’t sleep, eat, think properly, let alone cook or bake. It has been sizzling hot these last couple of days, especially for Dutch summer standards, and I have been avoiding doing any major activities. 

Roasted Strawberries

So I find it quite amazing that I was still able to create this summery ice cream, but I’m glad I did because it is so damn delicious and it is the only right thing to eat in this weather. Even though I was able to get myself into the kitchen to make this ice cream, I did wait till the weather cooled down a bit to tell you about this mind blowing ice cream. Strawberries are roasted, mashed and mixed with a coconut custard, churned into ice cream and mixed with chocolate, resulting in this roasted strawberry-coconut-straciatella ice cream.

Roasted Strawberry - Coconut - striaciatella

The roasting of the fruit makes the flavor of the strawberries more intense, the coconut gives it a fresh twist and the bitter chocolate is a nice contrast to the sweet ice cream and makes for a nice little crunch. I think all of us need to have a tub filled with this in the fridge as an emergency kit for the next heatwave.

Roasted Strawberry - Coconut - striaciatella ice cream

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The combination of sweet and salty is one I absolutely adore. I can’t seem to find the proper words to describe my love for the tartlet with salted caramel and dark chocolate ganache, the salted pecans in butterscotch pecan ice cream or the sugar-salt crust on top of the Bo Ssäm. The taste is just terribly addictive and whenever there is something sweet and salty, I can’t stop myself from eating it (let’s be honest – when can I?).

Salted caramel is one of the easiest things to make (that is: once you’ve discovered that making caramel is in no way terrifying). You’ll only need to heat up some sugar and a tiny bit of water in a pan and wait till it starts to colour. Don’t whisk it, just move the pan a little bit. When it has the right amber colour you’re looking for, you’re finished. Easy peasy. If you want to make it extra delicious – and who doesn’t want to do this? – add cream. And butter. Cream and butter, the answer to everything (plus chocolate, but not in this case). Stir – from this stage you’re allowed to whisk again – till everything is dissolved and you’ll end up with gooey, silky, creamy, incredibly hot caramel. Of course, don’t forget to add a few pinches of salt (to taste). I’ll be making and enjoying salted caramel until I’m too big to move my ass into the kitchen.

This recipe is different from other ice cream recipes I’m used to making. There are no eggs involved and cornstarch is used to thicken up the custard. I like my ice cream made by both methods, don’t really have a preference. I thought the ice cream would be less silky or decadent without the egg yolks, but I didn’t really notice any big differences – maybe that’s because it was so good that my mind couldn’t think anything else than Oh my, give me more! while eating.

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When my sister told me I had to make this ice cream I was sceptical. I do eat white chocolate, but it’s not my favorite thing in the world, so I didn’t really plan on making this ice cream. When I finally decided to go for it and had made the custard, I scolded myself for not listening to my sister a little better. No one should wait to make this ice cream: put it on top of your to-make list. Even if you don’t like white chocolate on its own, don’t let it stop you from making this delicious ice cream. Try it and you will see for yourself, but please don’t blame me when you’re spooning it out of your ice cream maker while it’s still churning.

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The easiest way to make ice cream when you don’t have an ice cream maker is to make parfait. You can just freeze the cream without having to stir it every couple of hours and it stays creamy and airy. I’ve used blackberries, because I had these in my freezer, but you can use any kind of berry for this recipe.


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My sister recommended this recipe to me and now I know how good it tastes I’ll recommend it to you. This ice cream is very addictive, a little bit of self-discipline is required in order not to finish the entire batch at once.

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Dit was de verjaardagstaart van mijn vriendje. Met ijs en hulp van Soetenso.

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Speculaas (or Speculoos in Belgium) is a very traditional Dutch cookie. I’ve eaten it just as a cookie or I’ve put it as a topping on my bread, but I’ve never used it to put it in ice cream. I surely didn’t know what I was missing, because the combination of lemon ice cream and speculaas is divine!


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