Feb 22, 2011

Passion fruit (lilikoi) ice cream

As you probably can see from previous posts, I'm a huge fan of Passion fruit (Lilikoi for the Kamaainas). I love when it's passion fruit season. I tried to get a lot and just freeze the pulp so I can have it year round. I love the tartness of passion fruits and they're great for a light dessert without having always to resort to citruses. I've made this passion fruit ice cream a few times and I absolutely love it!!

This recipe comes from the great ice cream maker, David Lebovitz. Since I purchased his book, the Perfect Scoop, I have been wanting to make every recipe in the book. Some of the recipes makes me weary (i.e. Black pepper ice cream?!) , but one day I'll be daring enough to try them all. If you love ice cream, you really NEED this book! =)

I am submitting this recipe for Aspiring Bakers #4. The theme for this month is "Love" and our goodies have to be in a heart shaped. Hope you can still tell the ice cream is heart shaped....it's a hot day in Hawaii and the ice cream was melting very quickly!

Passion Fruit Ice Cream
from The Perfect Scoop

1/2 cup fresh or frozen passion fruit pulp (from 6 to 8 fresh passion fruits)
1 cup heavy cream
6 tbsp whole milk
7 tbsp sugar
pinch of salt
3 large egg yolks
a few drops of pure orange oil, or grated zest of 1 small orange (optional)
spoonful of passion fruit seeds (optional)

1. To extract the pulp from the passion fruit, cut each passion fruit in half at the equator and scoop the pulp and seeds into a nonreactive strainer set over a bowl. Use a flexible rubber spatula to press and extract as much of the precious pulp as possible, until the seeds look rather dry.

2. Mix together the passion fruit pulp and 1/2 cup of the cream in a large bowl. Set a mesh strainer over the bowl.

3. Warm the milk, sugar, salt and the remaining 1/2 cup cream in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

4. Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the passion fruit and cream mixture. Mix a few drops of orange oil, if using, then stir until cook over an ice bath.

5. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. Add a spoonful of passion fruit seeds to the custard during th least few minutes of churning, if you wish.

Feb 14, 2011

Hot Cocoa Sticks

Happy Valentine's day!!! I'm sorry I have been MIA for sooo long. So much has happened since the new years, both happy and sad and I've just been so overwhelmed that I needed a break. But, I'm back and I have for you a wonderful treat for the love ones in your life.

When I first saw these Hot Cocoa Sticks from Make and Take, I knew I wanted to make them for Valentine's Day. They are sooo cute and I was so happy to find that they make really wonderful hot chocolate. I might even go as far to say it makes the best hot cocoa I've ever had. My disclaimer is I don't drink hot cocoa very often. heehee =)

There are two parts to the Hot Cocoa Sticks...basically the chocolate fudge part and the homemade marshmallows. For the marshmallows, I also used Make and Take's recipe. Both are wonderful recipes and I can't wait to make them again!!

Here are the recipes. Hope your day is filled with love. =)

Hot Cocoa Sticks
from Make and Take

1/2 cup heavy cream
14-ounce can sweetened condensed milk (1 1/4 cups)
3 cups semisweet or bittersweet chocolate (chopped chocolate bars or chips, about 18 oz)
3/4 cup unsweetened baking chocolate (about 4 oz)
wooden sticks

1. Line an 8" x 8" pan with parchment paper or aluminum foil.

2. Heat the cream and condensed milk over low heat until steaming. Remove from the heat and add the chocolate; allow it to gently melt.

3. After about 10 minutes, return the chocolate mixture to low heat to completely melt the chocolate. Whisk vigorously until the mixture is thick and shiny. Add a few drops of flavoring oil if you like; hazelnut, coffee, or vanilla are popular flavors.

4. Pour the chocolate mixture into the pan; shake the pan gently to level. Sprinkle with cocoa, if desired. Set aside overnight to slowly set up.

5. Run a knife around the edge of the pan and turn out onto a clean cutting surface.

6. Slice into 1 1/4" cubes. Heat a knife in hot water and wipe dry before each cut, for smoothest cuts.

7. Stick a wooden stick into the center of each block.

8. Roll in cocoa or crushed peppermint candy, if desired.

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