Chicken Farm Baker's Project# 13: Brighten up with ice*cream dessert! White and dark chocolate ice cream cake.

This month, we welcome the hot weather with the ice cream. Chicken Farm Baker's Project# 13: Brighten up with ice*cream dessert! And I choose "White and dark chocolate ice cream cake".

Actually I make ice cream almost everyday (well, my sister loves to have a little cup of ice cream after every meal, haha).
So, this one is the combination of my favorite ice cream, white chocolate and dark chocolate. As I always say, the quality of the chocolate is the key, use the one that you love. As the taste of every people different, the expensive one can be the one that you hate >*< , so, choose the brand that you can eat it with a smile.

Usually I use Lindt or Frey (this one is great too, I love the Noir Authentique 78% cacao, very delicious!). The taste of the chocolate will be the taste of the ice cream, esp. the dark chocolate ice cream will be intense or not will depend on the percentage of the cocoa mess too.

The decoration that I choose, the sweeten whipped cream and the white chocolate will add a lot of richness to the cake, so if you don't want you can skip the decoration, the cake will be delicious anyway ^ ^.
So, no matter how hot or cold the weather is, the slice of this cake will make you happy, I promise.

White and dark chocolate ice cream cake
Make 1 (20cm ice cream cake)

Sponge cake
4	Eggs (separated)
170g	Sugar
60g	Cake flour
35g	Corn flour
	White chocolate ice cream (recipe below)
	Dark chocolate ice cream (recipe below)
Decoration
350 ml	Whipping cream
4tsp	Icing sugar
	White chocolate grated

Preheat the oven to180°C
Line the base of 2 -20 cm pans with baking paper.

Using hand mixer, beat the egg white with sugar (add the sugar gradually) until stiff peaks form.
Pour the egg yolks into the egg white, beat with low speed for 1 minutes.
Sift the flour into the bowl and fold to combine.

Pour the batter into the prepared pan.
Bake for 20minutes, or until lightly golden.
Let cool completely

White Chocolate Ice Cream

Make about 1100 g

140 g	White chocolate, Chopped
4	Egg Yolks
35 g	Sugar
¼ teaspoon	Sea salt
450 ml	Milk
450 ml	heavy (whipping) cream

In a bowl, whisk together the egg yolks, sugar, and the salt. Cook the milk, cream, in a heavy saucepan over medium heat, stirring occasionally, until almost simmering. Slowly pour the milk and cream into the egg-and-sugar mixture, whisking as you pour.
Whisk in the white chocolate until it is completely melted.

Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until the custard reaches 175°F and lightly coats the spatula.

Strain the custard into a clean bowl and cool over an ice bath until room temperature. Refrigerate the custard for at least 4 hours or up to overnight.

Churn the ice cream in an ice cream machine according to the manufacturer’s instructions.

Dark Chocolate Ice Cream
Makes 850 g

110 g	Dark chocolate, Chopped
4	Egg Yolks
65 g	Sugar
¼ teaspoon	Sea salt
350 ml	Milk
350 ml	heavy (whipping) cream

In a bowl, whisk together the egg yolks, sugar, and the salt. Cook the milk, cream, in a heavy saucepan over medium heat, stirring occasionally, until almost simmering. Slowly pour the milk and cream into the egg-and-sugar mixture, whisking as you pour.

Whisk in the chocolate until it is completely melted.

Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until the custard reaches 175°F and lightly coats the spatula.

Strain the custard into a clean bowl and cool over an ice bath until room temperature. Refrigerate the custard for at least 4 hours or up to overnight.

Churn the ice cream in an ice cream machine according to the manufacturer’s instructions.

Note: You can speed up the churning process by put the custard into the freezer for 1 hour before churning.

Line the cake tin with a double layer of clingfilm or greaseproof paper.

Cut each cake horizontally into 2 layers put the bottom layer in the lined tin.

Spread half of the dark chocolate ice cream (if you refrigerate the ice cream and it is harden, cut it and then place it on the cake layer). Put the upper layer of cake on top and put the whole tin in the freezer for at least an hour to firm up.

Spread about 400g of the white chocolate ice cream to make the next layer topping it with the bottom layer of the second cake. Freeze again for at least 1 hour. Finally, put on a layer of dark chocolate ice cream, and top with the last circle of cake. Freeze for an hour.

Take the cake out of the tin and peel away the paper or clingfilm. Cut thin layers from rest of the white chocolate ice cream and cover the top and sides of the cake completely. Use a palette knife to smooth the surface, then freeze for 2 hours to firm up.

Beat the whipping cream with the icing sugar.
Put the whipped cream into the piping bag fitted with star nozzle.
Pipe the cream on the cake and sprinkle the cake with the white chocolate, then freeze for 1 hour to firm up.

Chicken Farm Baker's Project# 13:
Brighten up with ice*cream dessert!
White and dark chocolate ice cream cake

Apple Crumble with Vanilla Sauce: Lovely dessert that can warm your heart.

I really love the taste of the baked apple (well, you might know it by now, ^ ^ , I love the soft food). And for today, all I want to do is eating the bake apple!

But how can I bake it without anything else? I have to make a dessert from the apple, so I choose between the cake, pie or crumble. The cake will be out because the apple is not much, pie is, well too fussy. At the end, I choose the less work, the crumble.

For the crumble, you don't have to do anything much. Just mix the flour with butter and sugar until resemble coarse crumb, slice the apple sprinkle with the sugar and that all. The rest is letting the oven do its wonderful job!
And for the sauce, it's very easy too, the time that you use for making it is less than 20 minutes.
I adapt this recipe from the book
I suggest that you should taste the apple, you can use less sugar (1½ tbsp for the sweet one and 2 tbsp for the tart one).
The warm crumble with the fragrance sauce, this dessert is very simple and fulfill my need, and I think, this dessert will warm your heart too.

Apple Crumble with Vanilla Sauce
18 cm pan

Crumble
100g	Cake flour
50g	Granulated sugar
80g	Unsalted butter
	A pinch of salt
Filling
2	Apple (peeled and slice into ¼ inch pieces)
1½ - 2 tbsp	Granulated sugar
½ tsp	Cinnamon powder
Vanilla sauce
1	Egg
3tbsp	Granulated sugar
	A pinch of salt
1tbsp	All purpose flour
¼ tsp	Corn flour
250 ml	Milk
	Seed from ¼ pod of vanilla
2tbsp	Unsalted butter

 

Preheat the oven to 180°C.
Brush the pan with butter.

Make the crumble by rubbing the butter, flour, and salt together until resemble coarse crumb.
Set aside.
Make the filling, buy mixing the sugar and cinnamon together.
Place the apple into the pan and sprinkle the sugar mixture over the apple.
Cover with the crumble (you might have to press a bit to keep them in place).

Bake in the oven for 30-35 minutes or until golden.

While bake the crumble, make the sauce.
Put the egg, sugar, both of the flour into the saucepan, whisk until combine.
Heat the milk in the microwave for 1-1.30 minutes or until heat through.
Pour into the egg mixture slowly, whisk all the time.

Put the sauce pan over low heat, let the mixture con to boil (whisk all the time), or until the mixture thicken a bit.
Take off the heat and add the butter, whisk slowly until the butter melt.

Pour the sauce into the jug, and now you ready to serve!

Apple Crumble with Vanilla Sauce:
Lovely dessert that can warm your heart

Strawberry Muffins with Fresh Lemon and Rosemary: Fragrance and fresh, muffin for the lovely morning!

I just bought some pots of the herb (well, I have to inform you that they won't last long, I don't have green thumb >*<), and some of them is the rosemary.

Well this rosemary is very beautiful, you can see that! So, I think about the recipe that I can use them. And then I saw the recipe from the book

This muffin is the combination of the strawberry, rosemary and the lemon, well, you can see that it's quite interesting. Like always, I have adjust the recipe to my taste ^ ^, I add a lot of the strawberry, as I want to make sure that anyone who eat this muffin will know that there are strawberry muffin, haha!

And for the top of the muffin, the original recipe calls for the sugar to sprinkle over, but (I always have the reason, ^ ^) I find that the lemon taste is to little, so a lemon glaze will add the more lemon taste, the sense and a little tanginess to the muffin.

The muffin turn to be great! The fragrance of the strawberry, lemon and rosemary get along very well (my sister, who has a lot problem with any smell haha), love the muffin too.
So, I hope that you will like it, the muffin with a lovely fragrance, and refreshing taste, it will brighten up your day!.

Strawberry Muffins with Fresh Lemon and Rosemary
Makes 8

Muffins
175g	all-purpose flour
½ tbsp	baking powder
50g	granulated sugar
¼ tsp	kosher salt
60g	unsalted butter, melted and cooled
35g	light brown sugar
1	large eggs, at room temperature
2tbsp	heavy cream, at room temperature
¼ cup	whole milk, at room temperature
1tsp	Lemon zest
⅔cup	fresh strawberry, cut into ¼-to ½-inch pieces
1tsp	Rosemary (chopped)
Glaze
½ cup	Icing sugar
1tbsp	Lemon juice

Preheat the oven to 350°F Line a standard 8 muffin tin with muffin papers (or butter and flour the cups or spray with nonstick vegetable cooking spray).

1. In a large bowl, whisk together the flour, baking powder, granulated sugar, grated lemon zest, rosemary and salt. Set aside.

2. In a medium bowl, whisk together the melted butter, brown sugar, and eggs until smooth - no lumps.

Add diced fresh strawberries and gently toss with your fingers to combine. Make a well in the center of the bowl.

Whisk in the heavy cream and milk into the butter and egg mixture until combined. Pour the butter mixture into the center of the well and, using a rubber spatula; gently pull the flour mixture into the center of the well until just combined.

4. Divide the batter evenly among the prepared muffin cups, filling each cup until full. Bake for 20 to 30 minutes, or until lightly golden and a wooden skewer inserted into the center comes out clean. Let cool to warm.

Mix the icing sugar with the lemon juice, and drizzle over the muffin and serve.

Ready to serve!

Strawberry Muffins with Fresh Lemon and Rosemary:
Fragrance and fresh, muffin for the lovely morning!