Category Archives: No Churn

No-churn Salted Caramel Bourbon Ice Cream

Posted on by
*Original recipe by Nigella Lawson

Yields 1 litre

Ingredients

  • 1⅓ cups dulce de leche
  • 1¼ cups whipping cream
  • 1 – 2 teaspoons soft sea salt flakes, to taste
  • 2 Tablespoons bourbon
  • pecan nuts (optional) for serving

Method

  1. Before starting make sure that you’ve chilled your bowl, whisks and cream for at least 2 hours in the fridge
  2. In the bowl of a stand mixer, or using an electric whisk, whip the cream until it’s at soft peak stage
  3. Add in the dulce de leche, 1 teaspoon of salt and the bourbon. Fold gently together so as not to deflate. Taste and add additional salt to your liking
  4. Once fully combined, decant into plastic tub(s), cover the surface with cling wrap and freeze for 8 hours or overnight
  5. Serve sprinkled with additional toasted chopped pecans, if using

Bourbon Salted Caramel Cured Egg Yolks w/ Pandan Ice Cream

Posted on by

Serves 6

Ingredients

Caramel Sauce

  • 2 cups sugar
  • ½ cup water
  • 1 tablespoon corn syrup
  • ½ cup plus 2 tablespoons bourbon, divided
  • ⅓ cup water
  • 2 teaspoons vanilla extract
  • 1 tablespoon kosher salt

Cured Egg Yolks

  • 6 eggs

Pandan Ice Cream

  • 2 ½ cups heavy whipping cream
  • 2 teaspoons pandan extract
  • 1 ½ teaspoons honey
  • 1 can (14oz) sweetened condensed milk

Method

Caramel Sauce

  1. Combine sugar, ½ cup of water, and corn syrup in large saucepan and swirl saucepan until sugar is evenly moistened. Cook over high heat until mixture boils, starts to turn yellow in spots, and registers about 320 degrees, 6 to 8 minutes
  2. Reduce heat to medium and continue to cook, swirling saucepan occasionally, until mixture turns amber and registers 350 to 360 degrees F, 2 to 4 minutes longer
  3. Carefully pour ½ cup bourbon, ⅓ cup water, salt, and vanilla extract into caramel mixture and gently whisk/ stir to incorporate (be extremely careful as the mixture will bubble and steam)
  4. Continue to cook, stirring frequently, 1 minute longer. Turn off heat and add remaining 2 tablespoons bourbon; stir to combine
  5. Pour the caramel into a loaf pan and let cool completely, 45 minutes to 1 hour; Caramel can be made up to 2 days in advance and stored at room temperature

Cured Egg Yolks

  1. Working with 1 egg at a time, crack eggs, separate yolks from whites, and carefully transfer yolks to pan with fully cooled caramel sauce
  2. Wrap pan with plastic wrap and refrigerate until yolk exteriors are firm and translucent, at least 6 hours or up to 8 hours, using small spoon to gently flip yolks halfway through

Pandan Ice Cream

*Ensure cream, bowl, and beaters have been chilled in your refrigerator for at least 3 hours

  1. In a large bowl, add the whipping cream and whisk to soft peak stage
  2. Gently fold in pandan extract, honey and condensed sweetened milk until fully incorporated. Avoid vigorous folding so as not to deflate the mixture
  3. Pour the mixture into a freezer-proof container, cover the surface with plastic wrap and freeze until fully frozen, for at least 6 hours

To Serve

  1. Place scoop of ice cream into a serving bowl. Using back of small spoon, make small indentation in centre of each scoop. Using small spoon, transfer 1 yolk to each indentation. Drizzle additional caramel over yolks and ice cream as desired
  2. Serve and enjoy!

Brown Bread & Porter Ice cream

Posted on by

Ingredients

  • 3 cups brown (wholewheat) bread, cut into small cubes
  • 1 Tablespoon maple syrup
  • ½ cup brown sugar
  • 2 ½ cups whipping cream
  • 1 can (14oz) sweetened condensed milk
  • 1 cup Porter stout

Method

  1. Set your broiler to high. Line a baking sheet with aluminium foil
  2. In a large bowl combine the brown bread cubes, maple syrup and brown sugar. Toss to combine and coat the cubes in brown sugar
  3. Transfer the coated cubes to the prepared baking sheet and spread in a even layer, avoiding clumps. Any stray sugar can be sprinkled over
  4. Place under the broiler for between 5 to 10 minutes, tossing frequently, until toasted and crispy. Use a spatula to turn the bread pieces as the sugar makes them extremely hot to handle and you risk burning your fingers
  5. Remove and leave on the baking sheet to cool fully
  6. When cooled fully, blitz in a food processor to make crumbs. You don’t want them to be too fine so I usually do about 3-4 pulses
  7. Set aside until needed later
  8. Whip the cream until soft peak stage using either a hand mixer, or a stand mixer
  9. In a separate bowl, or container, (I use a 1 Pint deli cup) combine the condensed milk and porter, stirring until mixed
  10. Pour the porter mix into the whipped cream and gently fold to full combine
  11. Add in most of the toasted brown breadcrumbs, reserving ½ cup for serving. Fold in the crumbs again using a gentle motion as you don’t want to deflate the cream
  12. Pour the mixture into a freezer-proof container, cover the surface with plastic wrap and freeze leave until fully frozen, minimum 6 hours
  13. To serve ice-cream remove from freezer and leave at room temperature for 5 mins before scooping to serve