2 1/2 cups whipping cream + additional whipping cream to make up amount
Additional 1/2 cup chilled whipping cream
2 cups Lucky Charms cereal, cereal pieces only
1 cup Lucky Charms, mallow pieces only
1 can (14oz) sweetened condensed milk
Method
In a large bowl, combine the whipping cream and Lucky Charms cereal pieces and stir. Press some cling wrap over the surface of the mixture, trapping the cereal underneath. Leave to infuse in the refrigerator for at least 3 hours, or preferably overnight
Remove the cereal mixture from the fridge. Set a strainer/ sieve over and additional large bowl and decant the cereal mixture into the strainer/ sieve to separate the milk. Give a few presses to the cereal pieces to get as much cream out as possible, without pushing the cereal through
Top up the volume of milk in the bowl to 2 1/2 cups using additional chilled cream
Add the Lucky Charm mallow pieces to the infused milk and leave to soften for between 15-20 minutes
After this time transfer to a blender and blend until the mixture is smooth with no mallow pieces remaining. Mine only took about 30-40 seconds – any longer and you may over whip the cream. Don’t worry – it will change color!
Using a spatula, decant the Lucky Charms cream mixture into a large bowl and add the additional 1/2 cup cream. Using an electric whisk beat until soft peak stage
Gently fold in the condensed milk until fully incorporated. Avoid vigorous folding so as not to deflate the mixture
Pour the 1/2 the mixture into a freezer-proof container, sprinkle over some of the reserved Lucky Charm mallow pieces, followed by pouring over the remaining cream mixture and finishing with some more Lucky Charms mallow pieces. Using a skewer or chop stick gently swirl the mixture, cover and freeze until fully frozen, for at least 6 hours
Remove from your freezer at leave at room temperature for between 5-8 minutes for best serving. Scoop, sprinkle on some additional mallow pieces and enjoy!
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
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
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)
Continue to cook, stirring frequently, 1 minute longer. Turn off heat and add remaining 2 tablespoons bourbon; stir to combine
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
Working with 1 egg at a time, crack eggs, separate yolks from whites, and carefully transfer yolks to pan with fully cooled caramel sauce
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
In a large bowl, add the whipping cream and whisk to soft peak stage
Gently fold in pandan extract, honey and condensed sweetened milk until fully incorporated. Avoid vigorous folding so as not to deflate the mixture
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
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
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
Set your broiler to high. Line a baking sheet with aluminium foil
In a large bowl combine the brown bread cubes, maple syrup and brown sugar. Toss to combine and coat the cubes in brown sugar
Transfer the coated cubes to the prepared baking sheet and spread in a even layer, avoiding clumps. Any stray sugar can be sprinkled over
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
Remove and leave on the baking sheet to cool fully
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
Set aside until needed later
Whip the cream until soft peak stage using either a hand mixer, or a stand mixer
In a separate bowl, or container, (I use a 1 Pint deli cup) combine the condensed milk and porter, stirring until mixed
Pour the porter mix into the whipped cream and gently fold to full combine
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
Pour the mixture into a freezer-proof container, cover the surface with plastic wrap and freeze leave until fully frozen, minimum 6 hours
To serve ice-cream remove from freezer and leave at room temperature for 5 mins before scooping to serve
Preheat your oven to 400F and line a baking sheet with baking parchment
In a large bowl, combine the quartered figs, honey and brown sugar
Spread onto the prepared baking sheet and bake in the oven for 15 minutes
Remove from the oven and allow fully cool before transferring to a bowl
Add 2 tablespoons of light cream and puree using a blender wand (or puree in a blender)
Set aside until needed later
In a large saucepan combine 1 1/2 cups of heavy whipping cream and the blue cheese
Heat over a medium heat, stirring occasionally until small bubbles start to form at the edge of the milk and the cheese has started to melt
Reduce heat to low for 5 mins and continue to melt the cheese
After 5 mins remove from heat and leave to infuse for 15 mins. After this time strain the cream/ cheese mixture into a small bowl to remove any spores or rind debris
Cover surface with plastic wrap to prevent skin and place in refrigerator to cool fully for at least an hour
Once the cream mixture has cooled fully, transfer to a large bowl, add in the remaining 1 cup of whipping cream and whisk to soft peak stage
Fold in condensed sweetened milk until fully incorporated
Add in the fig puree and fold until incorporated
Pour the mixture into a freezer-proof container, cover the surface with plastic wrap and freeze for 2 hours
After 2 hours, remove ice cream from freezer and fold the mixture a few times
Return to freezer and leave until fully frozen, minimum 6 hours
Balsamic Reduction
Combine the balsamic vinegar and browns sugar in a medium saucepan
Bring to a simmer and continue cooking until reduced by half, is thick and syrupy
To serve
Remove from freezer and leave at room temperature for 5 mins before scooping to serve. Drizzle the balsamic reduction over
*A milder blue cheese like Cambozola will give you a creamier ice cream with a subtle blue cheese taste. A stronger cheese like Roquefort will result in a tangier, saltier ice cream.
No, I haven’t finally taken leave of my senses! This is indeed a recipe for pickle ice cream…with peanut butter. Peanut butter caramel at that. Whist it might sound like I’ve thrown everything at this but the kitchen sink, all for the sake of sensationalist recipes, as ever there is method in my wild thinking.
For starters July is both National Pickle Month AND national Ice Cream month. See? Already I have a reason! I’ll have to come clean though, admitting I’m not an fan of pickles myself. The texture that is. The zesty, vinegar flavour has however proved quite addictive to me over the years. Which is where this recipe is a win.
The ice cream here carries the zesty, almost herbaceous flavour of the pickle itself without any of the (for me) unappealing nubs of vegetable. It carries a certain freshness to it which makes consuming it on Summer days all the more appealing.
So where does the peanut butter come on? Well, as so is often the case with me I fell down a food rabbit hole whilst doing research on the ever so humble pickle and its varying uses. One of the ones that popped up and immediately piqued my interest was the “PB & P” sandwich- Peanut Butter & Pickle. The peanut butter and pickle sandwich isn’t some new viral trend but has in fact been a low-profile favorite in the U.S. since it appeared on deli counters during the Great Depression. A little mentioned stalwart of many a grandparent out there it would seem. On trying it, the way that the creamy peanut butter plays off the crunchy, briny pickle is really kind of amazing. Give it a go!
Salted caramel swirl ice cream is one of my favorites- both taste and visuals are satiated tracing the sweet rivulets through sweet creamy mounds. So why not include that here. I use peanut butter as a base for the caramel swirl in order to tie all my reference points together – paying homage to bygone favorites with a nod to my own personal ones. And hey, it’s Summer! Who doesn’t like ice cream?
Check out this #recipe for Pickle Ice Cream w/ Peanut Butter Caramel Swirl
Heat granulated sugar and glucose in a heavy-duty saucepan over medium heat, stirring constantly (use a heat-resistant spoon or spatula). Melt the sugar into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it!
Once sugar is completely melted, immediately stir in the peanut butter until melted and fully combined. The caramel will bubble rapidly when the peanut butter is added.
Return to heat when it’s combined and cook for 1 minute without stirring
Remove from the heat and carefully stir in the heavy cream in a slow, steady stream. There will be a steamy reaction so please be careful! After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. Keeping watching in case it bubble sup too much. If it does, reduce the heat.
Remove from heat and stir in the salt. Set aside to cool to room temperature before using in the ice cream. The sauce will thicken as it cools
Pickle Ice Cream
Combine the pickles and brine in the carafe of a blender, then blend until pureed, about 1 minute
Strain the puree and discard any pulp. Save 1/3 cup pickle liquid and discard the rest
Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy
Add the condensed milk, honey and pickle liquid to the cream cheese and continue to mix until smooth
In a separate large bowl whip the heavy cream until firm peaks form. Fold in 1 cup of the whipped cream into the condensed milk/ pickle mixture until combined
Fold this lightened mixture into the whipped cream until well blended, being careful not to overwhip in case you deflate the mixture
Pour 1/3 of the mixture into a plastic container, or loaf pan, cover and freeze, for 1 hour. Keep the cream/ pickle mix in the fridge, covered
Remove from the freezer and drizzle over 1/2 caramel sauce in swirling pattern. Pour over another 1/3 of the cream/pickle mixture and return the ice cream to the freezer for another hour
Repeat Step 8 as above with the remaining caramel sauce and cream/pickle mixture. Before returning to the freezer run a chop stick or knife through the ice cream the swirl the mixtures together.
Cover and return to the freezer for minimum hours, or overnight.
To serve, remove the ice cream from the freezer 5-10 minutes before serving so that it is scoopable
Crumbs In My Beard 