Archive for the ‘ Ice Cream ’ Category

Chocolate Swiss Swirl-Vanilla & Green Tea Ice Cream Cake

Two months have passed by… I know… I have been abandoning my blog, but what can I do, time is not on my side. This challenge is so “photogenic”  I wish I got more time to take lots of picture of it, however you need to work fast anyway trying to take picture of ice cream in the summer… and the chocolate fudge syrup is the first one to melt…:(

I still have this mini sachet of green tea that my sis brought me from Japan, which I use as my 2nd flavor for the ice cream,  the colour didn’t come out a lot in the pic but the taste is there, and  just please take my word green tea flavor goes with anything… 🙂

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.-

The Swiss rolls-

Preparation time– 10 minutes

Baking time– 10-12 minutes

Rolling and cooling time– at least 30 minutes

Filling-5-8 minutes

Filling and rolling– 5-10 minutes


6 medium sized eggs

1 C / 225 gms caster sugar /8 oz+ extra for rolling

6 tblsp / 45gms/ a pinch over 1.5 oz of all purpose (plain) flour + 5 tblsp/40gm /a pinch under 1.5 oz of natural unsweetened cocoa powder, sifted together

2 tblsp /30ml / 1 fl oz of boiling water

a little oil for brushing the pans

For the filling-

2C / 500 mls/ 16 fl oz of whipping cream

1 vanilla pod, cut into small pieces of about ½ cm (or 1 tsp vanilla extract)

5 tblsp / 70gms/2.5oz of caster sugar


  1. Pre heat the oven at 200 deg C /400 deg F approximately. Brush the baking pans ( 11 inches by 9 inches ) with a little oil and line with greaseproof baking paper. If you have just one pan, bake one cake and then let the pan cool completely before using it for the next cake.
  2. In a large mixing bowl, add the eggs and sugar and beat till very thick; when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds.
  3. Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the water.
  4. Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.
  5. Place a pan in the centre of the pre heated oven and bake for about 10-12 minutes or till the centre is springy to the touch.
  6. Spread a kitchen towel on the counter and sprinkle a little caster sugar over it.
  7. Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.
  8. Starting from one of the shorter sides, start to make a roll with the towel going inside. Cool the wrapped roll on a rack, seam side down.
  9. Repeat the same for the next cake as well.
  10. Grind together the vanilla pieces and sugar in a food processer till nicely mixed together. If you are using vanilla extract, just grind the sugar on its own and then add the sugar and extract to the cream.
  11. In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.
  12. Divide the cream mixture between the completely cooled cakes.
  13. Open the rolls and spread the cream mixture, making sure it does not go right to the edges (a border of ½ an inch should be fine).
  14. Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.

The vanilla ice cream-

Preparation time-5 minutes+freezing

I have made the ice cream without an ice cream maker.


2 and ½ C / 625 ml / 20 fl oz of whipping cream

1 vanilla bean, minced or 1 tsp/ 5 ml/ .15 fl oz vanilla extract

½ C / 115gms/ 4 oz of granulated sugar


Grind together the sugar and vanilla in a food processor. In a mixing bowl, add the cream and vanilla –sugar mixture and whisk lightly till everything is mixed together. If you are using the vanilla extract, grind the sugar on its own and then and the sugar along with the vanilla extract to the cream.

Pour into a freezer friendly container and freeze till firm around the edges. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.


Banana Cherry Ricotta Ice Cream for Rita


The last but not least on the series is  a world citizen, Rita from Clumbsy Cookie. She not only talented but her ideas… sometimes just make you wonder, maybe she came from another planet.. 😀 She’s kind, happy go lucky person and I think she loves the beach as much as I do. I could go on braging about her but the fact she even has an admirer who host a full blog dedicated to her… says it all 😉

For Rita, I made Banana and Cherry Chunks Ricotta Ice-cream.. andtake make my word this combinations is soooo delicious… and if you want to try my favorite ice cream from Rita’s recipe, you can read it here.


What is your favorite kitchen gadget?
 Do my hands count as  gadget? I love to use them! Other than that I can’t actually choose just one! It’s a close tie between my stand mixer, my digital scale, my microplane grater and my scraper!

What are your favorite drinks?
Besides water, I love lattes and milkshakes.
What is your favorite dessert?
My favourite thing to eat is probably ice cream! But I can’t pick one!
What are your favorite  herbs/spices?
I adore herbs and spices! I’ll pick rosemary, basil, thyme and mint for the herbs and tonka beans, cardamom, vanilla, cinammon and chinese 5 spice for the spices.
What are your favorite fruits?
Cherries! Also bananas, strawberries and pineapple.


Mochiko Butter Cake and Melon Sherbet for Y


It was a bit intimidating when I thought about sending these questionnaire to Y of Lemonpi, I was afraid that her favorite dessert would be something ultra sophisticated and need a super  high arty patisserie skill, but I guess Y is one of those down under to earth lady who knows that most of the time, simple is delicious 🙂

So for Y, I made  mochiko butter cake to go with melon sherbet, garnished with ice longans and watermelon, hope she’ll like it 🙂

Y has also a delicious watermelon sherbet recipe that you can drool over.


These are Y’s favorites…

Favorite kitchen gadget : Heat proof rubber spatula, microplane grater, my little yellow toaster (for breakfast every morning)

Favorite drinks : Jasmine tea, green tea

Favorite desserts : I love them all. Lately have been eating a lot of mochi cake and ice-cream at home. Great combination.

Herbs/Spices : Shisso, curry leaf, coriander / cinnamon, vanilla, cardamom, ginger

Fruits : non-astringent persimmons, cherries, watermelon, blueberries, pomegranates,
Imperial mandarins, custard apples, longans, pomelos.


Hibiscus Semifreddo


Have I told you all that I love frozen dessert so much? It was the only major thing that I craved with both of my pregnancies. Any types of  Ice-Cream, Sorbet, Sherbet,  you name it…my freezer always has at least one of them inside. I eat ice cream in 4 seasons. No matter what the weather is… you have ice -cream then  I’m in.

However, I think  this semifreddo is great for spring, slightly sour with floral aroma, smooth but not too rich, lovely colour,very easy to make, whisk and pour, freeze and  Voila! In short… it is perfect just like spring it self 🙂



  • 1/2 cup of dried hibiscus
  • 3/4 cup of boiled water
  • juice of 1 medium lemon
  • 3/4 cup  icing sugar
  • 500ml double cream


  1. Soak the dried hibiscus with the boiled water and strain the water into a bowl, let it cool for a while.
  2. Add the icing sugar and lemon juice, whisk to dissolve.
  3. Whisk in the double cream and keep whisking until soft peaks form.
  4. Pour and smooth the ice cream into the airtight container  and freeze for at least 4 hours.


Flourless Chocolate Cake with Vanilla Yogurt Homemade Ice-Cream


Chocolate and Vanilla , I think is one of the best flavor pairing ever…  No doubt I was so excited to make this month  DB’s challenge.

Very intense chocolate, need to be balance with some lightness, that’s why I choose yogurt  ice-cream or frozen yogurt (whatever you call them) to accompany the cake.

The result was irresistible, even my 1,5 year old daughter couldn’t keep her hand off the plate while I took pictures, and the food fairy couldn’t stop staring at them 😉

I made the ice cream without ice cream machine (the David le Bovitz’s methode)

The February 2009 challenge is hosted by Wendy of wmpesblog(Arizona) and Dharm at Dad – Baker and Chef(Malaysia). They have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.


Chocolate Valentino


  • 16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
  • ½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
  • 5 large eggs separated


1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold.


Vanilla Yogurt Homemade Ice-Cream

Recipe adapted from here


  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 2 large eggs
  • 2 1/2 cups milk
  • 1 1/2 teaspoons vanilla
  • 1 1/2 cups plain yogurt


In a bowl whisk together sugar, cornstarch, salt, and eggs. In a heavy saucepan heat milk just to boiling and add to egg mixture in a stream, whisking. In pan cook custard over moderate heat, stirring constantly, until it comes to a simmer and simmer, stirring constantly, 2 minutes. Stir in vanilla s and chill custard until cold.

Stir in yogurt and freeze ice cream in an ice-cream maker.  Ice cream may be made 3 days ahead.

Dark Chocolate Chips Mango Sorbet without ice-cream maker


Summer is coming. We, here start to get this nice mangoes supplies from Palestine. Mango is one of my favorite fruits and ice cream is one of my favorite food (is it food or drink? or duo drink and food? anyway just a thought, genius who “invented” ice cream 🙂 ) so what could be better than having both of my favorites.


This recipe is adapted from here for this food blog event, with a little adjusment to my appetite 😉 and to me not having an “ice maker” .




  • 2 ripe mangoes, peeled, pitted and cubed 
  • 1cup sugar
  • 2 tablespoons lemon juice (juice from 1 medium lemon)
  • 2 tablespoons thick yoghurt  (lebaneh)
  • 1 cup water
  • 1/2 cup of dark chocolate chips


 Boil sugar and water until it becomes syrup (thick liquid).
Puree mangoes, syrup, lemon juice and yoghurt in a blender or food processor until smooth. Transfer to freezing container and  freeze  for 2-3 hours. Replace the mix into the blender, and crush, repeat this action one more time after another 2-3 hours and then mix in the dark chocolate chips. Cover and place in the freezer for at least 2 hour, or up to 1 week. Garnish with twists of lime peel or small lime wedges.