Rum raisin ice cream

20140429-202706.jpgWho doesn’t love a good ice cream? When my mom brought home a tub of rum raisin ice cream, it is most guaranteed that i will eat the whole tub, all by myself, and it all will be gone after maximum of 3 days. But… Unfortunately (and also kind of thankfully) my mom don’t buy those often (or else i’m gonna let my inner pig out). The reason being is that rum raisin is not the kind of flavor i could get easily in the local supermarket and even if i do find it, it cost quite some money.
But my craving days are over! So bottom line, I not only found out that making ice cream is super simple, but i could let go of my inner ice cream maniac anytime!

20140429-212326.jpgsoak the raisins and rum. You most probably need more rum than there is in the picture (i add more later on).. Like drown it. I’m using cooking rum because i can’t get real rum (i’m not even 17 yet..).

20140429-213736.jpgegg yolks, corn syrup, honey (you could substitute for golden syrup) and brown sugar.

20140503-223252.jpgfirst thing first is to whisk the yolks and sugar together. Whisk until creamy.
Anyway if you’re one of those people who kind of against eating raw egg, you could whisk it on top of a pot of steaming water, making sure that the bowl of your egg did not touch the water. Whisk for about 2-3 minutes then be sure to cool it down again by whisking, until at least the egg is body temperature.

20140503-223401.jpgadd in the honey and corn syrup and whisk

20140429-215057.jpgadd the cream and also some of the rum (i didn’t at this stage but then i found out that the raisin soaked a lot of the rum making it taste like there’s not enough rum so i suggest you do)

20140430-231116.jpgpour that looooovely creamy mixture into a container. Refrigerate for 4 hour stirring every 30 minutes or so

20140430-233648.jpgstir in the soaked raisins and put them back into the fridge until it freeze. Best overnight but i just can’t hold it…. I dig them just after they freeze (maybe around 6 or 7 hours)

20140430-234405.jpgi mean look at that creamy frozen treat…..

20140430-234622.jpgi actually add little blocks of chocolate fudge in there, more specifically rocky road chunks. I’m in love… With a tub of ice cream.

Rum raisin ice cream
Ingredients:
• 3 egg yolks
• ½ cup brown sugar
• ¼ cup honey or golden syrup (add more if you have a super sweet tooth)
• 1 tbsp corn syrup
• 200ml heavy cream
• ½ cup raisins (or more if you like)
• 7 tbsp dark rum or cooking rum (you could always use more or less)
• (optional) chocolate chips, nuts, etc (whatever you want)

How to make:
1) Soak the raisin with the rum.
2) Whisk the egg yolks and brown sugar until creamy, then add in the honey and corn syrup.
3) Add in heavy cream and 1 tbsp of rum and whip until it thickens.
2) Pour into a container and put it in the freezer for 3-4 hours stirring every 30 minutes or so.
5) Take the ice cream out and mixed in the soaked raisins and if you use any additional filling, add it now.
6) Put them back in the freezer and leave it until it set.

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Mini Churros with Caramel Sauce

20140414-151226.jpg i love any mini version of food. So i made the mini version of these churros. I can’t seem to get a good picture when i made these because a) the lighting in my house and b) the camera i use for taking the pictures.
Making churros is pretty easy though. The ingredients are also just stuff you should have in your kitchen anyway.

20140421-170425.jpgall you need is sugar, water and vegetable oil and flour. Also you need sugar and cinnamon for the classic dusting.
The process of making the dough kind of remind me of the method of making choux pastry. Like all you need to do is boil the liquid ingredients with the sugar and incorporate the flour until it forms a ball, and then just fry them! Super simple method.
I made these churros to satisfy my sweet tooth cause making these takes little time. Plus i still got a jar of my homemade caramel sauce to dip it with. Caramel is my favorite churros dipping, followed by dark chocolate then condense milk. Like seriously.. I got a serious of sweet tooth. I mean could you just say no to caramel? Or chocolate?

20140421-170741.jpgthis is not going to be a long post since i don’t really put the process of making them here. But i mean, this snack just kind of speaks for itself right? I don’t really need to blabber about how good churros is and stuff like that. Okay i’m gonna say this once and for all that CHURROS IS YUMMY. Man i feel weird saying that. But i guess enough said.
Right i’m just going to stop talking (or writing?) cause not all people would read these anyway. Like to be honest i sometimes just scroll through the words when i open a food blog. Pfftt kind of cliche isn’t it?
Ah well… Have a nice day (especially for those who takes the time to actually read my post) people!

20140414-151202.jpg

Caramel sauce recipe
• ½ cup sugar
• 1 tbsp corn syrup
• ¼ cup water
• ½ cup heavy cream
• Pinch of seasalt (optional)
How to make:
1) Combine the sugar, corn syrup and water in a saucepan then on a medium heat stir until the sugar dissolve.
2) Once the sugar dissolve, brush the sides of the pan with a wet pastry brush and DO NOT STIR anymore.
3) The sugar will soon boil and turn golden. Be sure to keep an eye on it cause once it goes golden it will turn dark very fast.
4) Once the sugar go golden brown, stir in the cream and salt. It will bubble heavily so be careful.
5) Continue to boil for about 5 minutes and store in a jar.

Churros recipe
Makes about 2 dozen mini churros. Double the recipe if you need more
• ½ cup water
• 1 tbsp vegetable oil
• 1¼ tbsp sugar
• Pinch of salt
• ½ cup flour (all purpose)
• 1 tbsp icing sugar
• 1 teaspoon cinnamon
• Oil for frying
How to make:
1) Incorporate water, vegetable oil, salt and sugar into a saucepan and then heat until it boils.
2) Remove from heat once boiled then add flour, stir until it forms a ball and the dough comes out from side of the pan on its own.
3) Heat the oil in the frying pan.
4) Put the dough in a pastry bag with a star tip on the end.
5) Once the oil is hot enough (about 180C or 360F) start piping the dough into the hot oil and fry until golden. Then drain with paper towel.
6) In a bowl combine the icing sugar and the cinnamon then toss the cooked churros until coated with the sugar mixture.
7) Serve with any dipping of your choice (preferably the caramel sauce).