Stracciatella Ice Cream (the very BEST!)

It was a fantastic summer! Hot days and warm evenings with plenty of swims and ice cream to cool down. When I look out of my window right now, I could almost get a bit nostalgic. Only yesterday it was about 30°C hot and sunny. We seemed to be in mid-summer – and now: rain, rain, rain and it feels as though summer had disappeared in the blik of an eye and would not return.

As some sort of last tribute to this wonderful season, let me present you my absolutely favourite ice cream of the summer: Stracciatella Ice Cream! The secret lies in the chocolate which is not chopped but added in a melted state to the cooling ice cream. SO good!

The good thing is, they can take away our beloved summer – but never our ice cream!

Happy non-baking,

Bettina.

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Stracciatella Ice Cream (the very BEST!)

Serves 8
Preparation time: 20 min
Total time: 30-40 min (with an ice cream machine)

Ingredients:

  • 2 cups milk
  • ¾ cup white sugar
  • 1 vanilla bean
  • 4 (fresh) egg yolks
  • 1 cup cream
  • 120g dark, bittersweet chocolate

Preparation:

  1. Whisk the egg yolks in a bowl.
  2. Put milk, sugar and vanilla bean (scratched out) into a pot and bring to the boil. Let it cool down for a bit, then, pour it carefully into the egg yolk mixture (while whisking). Put the mixture on a bain-marie or (carefully!) back into the pot and heat again until the mixture thickens.
  3. Put the cream into a big bowl. Sieve the milk mixture into that bowl and whisk to combine.
  4. Put the ice cream mixture into the fridge and let it cool down.
  5. Put the raspberry ice cream mixture into the ice cream maker and freeze it according to the manufacturer’s instructions. Shortly before the ice cream is done with churning, add the melted chocolate slowly (in a thin spurt) to the still cooling mixture. That will give you the perfect Stracciatella chocolate chips.
  6. For a soft texture consume right now, for a firmer texture place it into a container and put it into the freezer as long as you like.

(recipe after Phil Torre from „http://italianchef.com/“)

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To get a printed version:
Download the pdf. (Both English and German versions available!)

Stracciatella Ice Cream

Stracciatella-Eis

 

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Birthday Cake No. 1

SONY DSCOooh, I’ve been baking for hours and hours this weekend! It was my birthday and I wanted to offer my guests a selection of sweet treats. SONY DSCI’ll show you the other recipes during the next couple of weeks – but I have to show you the pictures of my Himbeerquarktorte right away!SONY DSCIsn’t this cake beautiful? And absolutely D-E-L-I-C-I-O-U-S!! SONY DSCI decorated it inspired by two of my favourite hobbies – ballet and music. To create the lovely chocolate decoration I used chocolate moulds similar to those I used for Harry Potter’s Chocolate Frogs.SONY DSCSONY DSCYou can find the recipe of the Himbeerquarktorte here – go for it! SONY DSC

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Macadamia-Cranberry-Scones with Dark Chocolate

Scones remind me so very much of Britain – and, being very fond of Britain, this is a real reason to bake them. Oh, and they’re absolutely delicious, too, of course!

These scones contain several wonderful flavours which go very well together: Macadamia nuts, dried cranberries and chunks of dark chocolate (so many good things at once!). Therefore, I prefer to eat them “plain”, but obviously you could also enjoy them with clotted cream and jam…they’re fantastic either way!

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Macadamia-Cranberry-Scones with Dark Chocolate

Preparation time: 15 minutes
Baking time: 18-20 minutes
Yield: 12 scones

Ingredients:

  • 280g flour
  • 50g cornflour
  • 50g mascobado sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt (if you use salted macadamia nuts, don’t add any salt)
  • 125g butter (cold)
  • 150ml buttermilk
  • 1 big egg
  • 1 tsp. golden syrup
  • 1 tbsp. grated lemon zest
  • 75g macadamia nuts, roughly chopped
  • 75g dark chocolate, roughly chopped
  • 45g dried cranberries

Preparation:

  1. Preheat the oven to 200°C. Prepare a baking tin with baking parchment.
  2. Put flour, cornflour, sugar, baking powder, baking soda and salt in a medium bowl.
  3. Quickly add the butter (which has previously been chopped in small chunks). Rub it with your fingertips into the dough until the mixture resembles grated parmesan.
  4. Add the grated lemon zest.
  5. Put buttermilk, egg and golden syrup into another bowl and whisk lightly. Then, pour the egg mixture into the flour mixture. Stir only a bit, just until the dough forms.
  6. Add the chopped nuts and chocolate as well as the cranberries. Stir lightly.
  7. Transfer the dough onto a work surface and form a disc (about 2cm high). Divide the disk into 12 equal portions. Form 12 round scones and put them onto the baking tin (maybe you will need two baking tins for all 12 scones).
  8. Bake for 18-20 minutes until the scones are slightly golden. Let them cool down on a cooling rack for 10 minutes.

(recipe adapted from Cynthia Barcomi’s „Backen – I love baking“)

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To get a printed version: Download the pdf.
(Both English and German versions available!)

Macadamia-Cranberry-Scones with Dark Chocolate

Macadamia-Cranberry-Scones mit dunkler Schokolade

Banana Frozen Yoghurt with Dark Chocolate

Banana Frozen Yoghurt with Dark Chocolate

It’s summertime  – that means a lot of sunshine (well, not too much right now, but soon, hopefully!), beach (not here in Switzerland, obviously), bikinis and ice cream. And as you can’t really count on the first two things at the moment, let’s focus on bikinis and ice cream for a second. Because here’s a delicious and clever way to combine them without regret: homemade frozen yoghurt!

It’s even more refreshing than “real” ice cream and, of course, much healthier, which helps regarding that bikini issue…

So here you go:

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Banana Frozen Yoghurt with Dark Chocolate

Makes: 8 servings
Active time: 10 minutes
Total time: 30-40 minutes (with an ice cream maker)

Ingredients:

  • 3 (ripe) bananas
  • ¼ Cup of (brown) cane sugar
  • ¼ cup of white sugar
  • 2 tbsp. of lemon juice
  • 500g (1 ¾ cups of) Greek yoghurt
  • 60 g (⅓ cup) of dark chocolate

Method:

  1. Cut the banana into rough chunks and put them into a bowl or a measuring cup.
  2. Add the sugar and lemon juice and blend.
  3. Add the Greek yoghurt. Blend again. Taste and add a bit of sugar or lemon juice if necessary.
  4. Put into the ice cream maker and start freezing according to manufacturer’s instructions.
  5. Chop the dark chocolate and add when the mixture is half-frozen. Continue churning until done.
  6. For a soft texture consume right now, for a firmer texture place it into a container and put into the freezer as long as you like. Enjoy!

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To get a printed version: Download the pdf.
(Both English and German versions available!)

Banana Frozen Yoghurt with Dark Chocolate

Bananen Frozen Yoghurt mit dunkler Schokolade