Tag Archives: Ice Cream

Malted Chocolate Drumsticks

holding cone 625 sqready to eat 2 625 sqWhen I came across a recipe for Malted Chocolate Ice Cream in Bon Appetit Magazine, I instantly knew that I must create it for my charming friend Marla. Her guilty secret is a wild passion for Malteasers (chocolate covered malt balls). While her husband Ed and I prefer to poison ourselves with Twizzlers, Marla has always preferred Malteasers.

I made the ice cream and transferred it to the freezer. While cleaning up I licked the bowl to taste. I was instantly transported back to my childhood. Totally reminiscent of the chocolate Drumsticks of my youth. Usually the corner store only stocked Vanilla Drumsticks, but once in a while they carried the cones filled with a light chocolate ice cream. This malted milk ice cream reminded me exactly of those. I knew I had to recreate them!

The base for this ice cream requires a dozen egg yolks! Luckily, Marla made us an incredible Lady Baltimore cake that used a ton of egg whites, so the yolks were just sitting in the fridge the next day. It was meant to be!tempering yolksjpgThe hot custard melts the chocolate. melting chocolateBefore the liquid can go into the ice cream machine it needs to chill for a while in an ice water bath. chilling ice cream base in ice bathice cream for freezerWhile the ice cream was freezing, I tackled the cocoa-coffee crumbs. Bon Appetit magazine calls them “delirium inducing” and I have to concur!crumble ingredientsCocoa powder, ground coffee, flour, melted butter, sugar and ground almonds are combined and then spread out on a cookie sheet and baked in the oven until dry and crispy.

A dip in melted chocolate and then a roll in salted roasted almonds, because that’s how we roll around here. Extra deliciousness. Sweet and salty is just an awesome combo.dipping cones 1jpgdipping cones 2dipped cones 3Malted Chocolate Ice cream is scooped and cones are filled. scoopingA final dip in more melted chocolate and a finishing touch of cocoa- coffee crumbs!!dipping top in chocolate

Click here to print recipe for Malted Chocolate Drumsticks.holding cone 1ready to eat 1

Mango Lime Sherbet

I seem to have a plethora of mangoes. I found my favourite variety of mangoes the other day, being sold in Wal-Mart, of all places. They were selling a case for $12.00! How could I resist? My favourite variety, is the Altafulo Mango. I was patiently explaining this to my husband last Saturday morning at 6:30 a.m., after he curiously asked me why we had a case of mangoes sitting on our kitchen counter.

This is one of the many reasons I love my husband. He patiently listened to me explain the difference between Altafulo mangoes and the more common Tommy Douglas mangoes. Then he gently pointed out that perhaps the variety was not actually called Tommy Douglas, as Tommy Douglas was a Canadian politician, now deceased. He was actually the founder and first leader of the NDP Party . Um yeah, I said, I think they are called Tommy Atkin mangoes. I sliced up an altafulo mango for him to try. Altafulos have a much silkier flesh than Tommy Atkins. Tommy Atkins tend to be a bit fibrous and stringy.

He polished off his smoother than silk mango, made his hazelnut vanilla coffee (don’t get me started on flavoured coffees!) and left me alone to make mango lime sherbet and worry that perhaps I was turning into my mother. She also mixes up names of common household items. She used to call Mr. Clean “Jim Dandy.”

I discovered this recipe for Mango Lime Sherbet on food52.com. I was more than a little curious when I read the title because I grew up calling it sherbert (note the second r). That’s what my mom called it. Was this just another case of my mom butchering the English language yet again?  In doing a little research I discovered that my mom was not alone, and many people erroneously add that second “R”. The proper spelling is indeed sherbet. But wait, what about sorbet?

Now that I have you totally confused, I think a little primer on the nomenclature of frozen desserts is in order here. Both sorbets and sherbets are frozen puréed fruit and sugar based desserts. However, sherbet goes one step further with the addition of some type of dairy added. Traditionally most sherbets contain 1% or 2% milk. The sherbet I am presenting here kicks it up a notch with the addition of 35% cream (whipping cream). We go one step further here by whipping the cream and folding it into the purred mango-lime base. This is a technique I discovered in the May 2004 issue of Cook’s Illustrated. Whipping the cream really lightens the whole dessert. “Lighten” here is taken to refer to texture not calories. 35% cream has the same number of calories whether it is whipped or not, but we can delude ourselves into thinking otherwise if we wish!

This sherbet is sweet, but not cloying, thanks to the addition of lime zest and lime juice. I reduced the amount of sugar slightly from the original recipe as I found the original a bit too sweet.

The success of this recipe depend, of course, on having some really ripe mangoes. If none are available, thaw a bag of frozen mangoes). If peeling mangoes is something you have never done, check out this video. Or if you have peeled lots of mangoes but are a fan of the musical group Phish (or “Phish Phan”, as they like to be known), you can also check out this video. It features their hit, “The Mango Song.”

The lime flavour in this sherbet relies on both the zest and the juice of the lime. Process the sugar with the zest. Puree the mangoes. Emily at Food 52 recommends straining the mango puree. I pureed mine, but did not find anything left behind in the strainer, so if you are using the smoother, silkier Altafulo mangoes, feel free to skip this step. This mixture needs to be chilled for several hours before folding in the whipped cream.

Twenty minutes in the Ice cream machine and the sherbet is churned. It is still quite soft at this point and really benefits from an additional several hours of freezing time. Scoop sherbet out of the ice cream machine canister, into a Tupperware container. Cover the surface of the sherbet with some plastic wrap to prevent ice crystals from forming. Then put on the Tupperware lid and freeze.

Scoop and serve!

Cick here to print the recipe for Mango-Lime Sherbet.

Almond tuiles are a wonderful complement to the sherbet. I’ll blog about the tuiles next week!

Vanilla Bean Ice Cream with Blood Orange Caramel Sauce


The inspiration for this dessert came about while I was cleaning my fridge. Underneath some slimy pears and moldy strawberries I unearthed six slightly wrinkled, but still perfectly serviceable, blood oranges. They were left over from my recent obsession two weeks ago.

Now before you go feeling sorry for me because I had to deal with mold and slime, I should reveal the view from where I am sitting right now, as I type this post:

So cleaning out the fridge before I left for Paradise was motivated primarily by the desire to avoid having my post holiday bliss balloon burst any sooner than necessary. Nothing like slime and mold to greet you upon return.

I was inspired by Bobby Flay (not for the first time, and I’m certain the last either!) to create a caramel sauce with the blood oranges. I watched him make a tangerine caramel sauce on the Cannoli episode of Throwdown.  Bobby put his twist on cannolis by tarting up the ricotta filling in the cannolis with some tangerine caramel. Instead of using water, he added tangerine juice to the sugar, caramelized it and added some cream. Such a brilliant idea, I decided to steal it! Of course, I would add my own twist and use blood oranges instead of tangerines.

I love how the Italians package things. They have such a wonderful sense of humour and don’t take anything too seriously. Last time I bought blood oranges they came all wrapped up in Ninja Turtle paper. This time the wrapping paper was decorated with Mardi Gras Masks. The colour variation inside the blood oranges was once again surprising! Some were pale orange and others deep blood-red.

As soon as I tasted the cooled Blood Orange Caramel Sauce, I instantly knew it was destined to be paired with vanilla ice cream.  I decided to kick it up a notch and use fresh vanilla beans in the ice cream.

After about 25 minutes the ice cream had a soft consistency, much like a Dairy Queen Blizzard. At this point, you have two options. You can transfer the soft ice cream into a wide rectangular plastic container and drizzle the caramel sauce right onto the ice cream, and then use a knife to swirl the caramel sauce into a beautiful marble pattern. Then cover the swirled ice cream and chill several hours until firm.

The second option would be to leave the ice cream plain, freeze and then scoop and drizzle sauce on top for a sundae.  Either way you make it, this ice cream will transport you right back to childhood. Remember Creamsicles from the Ice Cream Truck? That’s exactly what this sundae reminded me of. Topped with toasted chopped hazelnuts, this is a very grown-up dessert!

To print recipe for Blood Orange Caramel Sauce, click here

To print recipe for Vanilla Bean Ice Cream, click here.

Dulce de Leche and Gingerbread Ice Cream Sandwiches


I love it when a product delivers as promised.  My friend Brigitte introduced me to a mirror that has changed my life.  This little mirror magnifys to the power of 15 making it unnecessary for me to wear my reading glasses when tweezing my brows. (wearing glasses while tweezing your brows is next to impossible because the frames get in the way of your brows)  I now have impeccably groomed brows. Should you decide to get this mirror do not use it for anything other than tweezing.  Step away immediately after tweezing.  Because this is one scary mirror.  Everything on your face is super magnified and it’s not a pretty sight.  Don’t say you weren’t warned.

One product that didn’t deliver as promised was my Donvier Ice Cream machine.  This is a manual machine with a hand crank. Purchased many years ago I thought it would be a fun activity for my dinner guests.  I thought wrong!  After a few spins, people got bored so I was left alone in the kitchen turning the handle myself.  The ice cream was ok, not great.  The machine quickly got relegated to the basement storage room.

Then 3 years ago, I decided to purchase an electric ice cream machine.  I planned to take it up to the cottage and amaze my family and friends with imaginitive flavour combinations.  I decided on the Cuisinart machine because you could make 2 flavours at the same time.  And the price was great.  (In the States and in Canada too!!)  The first summer was so cold I never wanted to make ice cream.  Last summer I was baking my way through Peter Reinhart’s Bread Baker’s Apprentice Book, so I never had time for ice cream.  But this summer, aaah, this summer is going to be the “Summer of George”  Oops!  Sorry, I mean the summer of ICE CREAM.

I decided to begin with a vanilla base and add flavours from there.  The process is very simple.  Whole milk and sugar are whisked together until the sugar dissolves.  Then you add heavy cream and vanilla.  The mixture gets poured into the chilled cylinder and you hit the on switch and stand back and watch the magic happen. 

It has a clear lid so you can see the mixture freezing.  After 15 minutes you can add your mix ins.  I added Skor bits and dulce de leche sauce.

At this point it has the consistency of a Blizzard.  If you want firmer ice cream, transfer it to a container and let it freeze for a few more hours.

The texture was silky smooth and the addition of the Skor bits gave a great crunch.  The dulce de leche added an amazing deep caramel flavour.  All in all a resounding success.  But, it was a touch too sweet. It needed something to temper the sugar.  All of the sudden it came to me. I would make gingerbread cookies and create ice cream sandwiches.  I’m not sure what I was thinking, turning on my oven at the cottage when it was sweltering (31 degrees C/91 degrees F) outside but once I started thinking about that flavour combo I had to bake the gingerbread cookies.  Inside my kitchen it smelled like December but felt like hell.  It was so wierd.

Of course I had to gild the lilly and roll the outside of the ice cream sandwich in more skor bits.  It was so good!!

Dulce de Leche Ice Cream

(adapted from basic vanilla ice cream recipe in Cuisinart recipe booklet)


3/4 cup whole milk, well chilled
2/3 cup granulated sugar
1 1/2 cups 35% cream (heavy cream). well chilled
1 teaspoon pure vanilla extract
1/2 cup skor bits
1/2 cup dulce de leche (President’s Choice makes a great one)


1.  In a medium bowl, use a whisk to combine milk and sugar, whisking until sugar is dissolved.

2.  Whisk in heavy cream and vanilla.

3.  Pour into ice cream machine and let mix until thickened, about 20 minutes.

4.  Add skor bits and dulce de leche.  Mix for 5 more minutes.

5.  Transfer ice cream to an airtight container.  Cover surface of ice cream with plastic wrap and then put on lid container.  This will help prevent the formation of ice crystals.  Freeze for an additional 2 hours.

Thick and Chewy Gingerbread Cookies

 This recipe comes from Cook’s Illustrated Magazine.  It makes about 18 large or 30 small gingerbread cookies. 


3 cups unbleached all-purpose flour
¾ cup firmly packed dark brown sugar
¾ teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
½ teaspoon ground cloves (totally optional – I leave it out as I hate cloves)
½ teaspoon salt
12 tablespoons (1 ½ sticks) unsalted butter, softened but still cool, cut into 12 pieces
¾ cup molasses
2 tablespoons milk


  1. In a food processor, process the flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt until combined, about 10 seconds.  Scatter the butter pieces over the flour mixture and process until the mixture is sandy and resembles very fine meal, about 15 seconds.
  2. With the machine running, gradually add the molasses and milk.  Process until the dough is evenly moistened and forms a soft mass, about 10 seconds.
  3. Scrape dough out onto a work surface and divide it half.  Working with one piece at a time, roll the dough, ¼ inch thick, between 2 sheets of parchment paper.  Leaving the dough sandwiched between the parchment layers, stack on a baking sheet and freeze until firm, 15-20 minutes.
  4. Adjust the oven racks to the upper and lower middle positions and heat the oven to 350 degrees F.  Line 2 baking sheets with parchment paper.
  5. Remove 1 dough sheet from the freezer; place on work surface.  Peel off top parchment sheet and gently lay it back in place.  Flip the dough over; peel off and discard second parchment layer. 
  6. Cut the dough using cookie cutters of your choice.  Transfer shapes to prepared baking sheets, using a wide metal spatula, spacing them ¾ inches apart.  Set scraps aside.  Repeat with remaining dough until baking sheets are full.
  7. Bake the cookies for 8 – 11 minutes, until they are set in the centers and the dough barely retains an imprint when touched very gently with a fingertip. The baking sheets should be rotated from front to back and switching positions top to bottom, halfway through the baking time.  Do not overbake.  Cool cookies on the sheets for 2 minutes, then remove the cookies with a wide metal spatula to a wire rack to cool completely. 
  8. Gather the scraps; repeat rolling, cutting and baking.