Sunday, March 21, 2010

Salted Butter Caramel Ice Cream

Do you guys always intrigued to make a recipe because of the title?? Because i do. I really do. That's how i decided to make one. So, when i first read this from David Lebovitz's blog, i was like "man..i'm totally gonna make this one" (even though i don't ow
n an ice cream maker). But because of this recipe, i made myself promise i'm gonna have one someday. See that, i said "have one", which means i don't have to buy it myself, anybody could have buy one for me *writing i-c-e c-r-e-a-m m-a-k-e-r on my wish list* ;D

From my experience with this ice cream, it's not that easy to make
a smooth ice cream without ice cream maker. We have to constantly check on the mixture. Every 30 mins we stirring it vigorously as it's freezing, really beat it up and break up any frozen sections. Then return in to freezer. It will take about 2-3 hours to be ready. Oh and believe me, it's still not so smooth as David's (well, i have not try his yet, but you can see it through his pictures). Plus it couldn't handle room temperature well. I eat the ice cream at second or third spoon, but after that i can just drink it all *sigh* wondering what's wrong with mine?

Half-melted Salted Butter Caramel Ice Cream

Salted Butter Caramel Ice Cream
from David Lebovitz
make one generous quart

Because of the caramel in this ice cream, once churned and frozen, it'll remain nice and creamy. To make it firmer, crank up your freezer a bit or store it in a shallow pan.

For the caramel praline (mix-in)
1/2 cup (100 gr) sugar
3/4 teaspoon sea salt, such as fleur de sel

For the ice cream custard
2 cups (500 ml) whole milk, divided 1 1/2 cups
300 gr sugar
4 tablespoon (60 gr) salted butter
scant 1/2 teaspoon sea salt
1 cup (250 ml) heavy cream
5 large egg yolks
3/4 teaspoon vanilla extract

1. To make the caramel praline, spread the 1/2 cup (100 gr) of sugar in an even layer in a medium-sized, unlined heavy duty saucepan: I use a 6 quart/liter pan. Line a baking sheet with a silicone baking mat or brush it sparingly with unflavored oil.

2. Heat the sugar over moderate heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all
the sugar is dissolved. (or most of it
there may be lumps, which will melt later.)

Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it's just about to burn. It won't take long.

3. Without hesitation, sprinkle in the 3/4 teaspoon salt without stirring (don't even pause to scratch your nose), then pour the caramel onto the prepared baking sheet and lift up the baking sheet immediately, tilting and swirling it almost vertically to encourage the caramel to form as thin a layer as possible. Set aside to harden and cool.

4. To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they're floating. Nest a smaller metal bowl (at least 2 quarts/liters) over the ice, pour 1 cup (250 ml) of the milk into the inner bowl, and rest a mesh strainer on top of it.

5. Spread 1 1/2 cups (300 gr) sugar in the saucepan in an even layer. Cook over moderate heat, until caramelized, using the same method described in Step #2.

6. Once caramelized, remove from hear and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go. The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted. Stir in 1 cup (250 ml) of the milk.

7. Whisk in the yolks in small bowl and gradually pour some of the warm caramel mixture over the yolks, stirring constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens. If using an instant-read thermometer, it should read 160-170 F (71-77 C).

8. Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled.

9. Freeze the mixture in your ice cream maker according to the manufacturer's instructions.

10. While the ice cream is churning, crumble the hardened caramel praline into very little bits, about the size of very large confetti (about 1/2 inch, or 1 cm). I use a mortar an pestle, although you can make your own kind of music using your hands or a rolling pin.

11. Once your caramel ice cream is churned, quickly stir in the crushed caramel, the chill in the freezer until firm.

Note : As the ice cream sits, the little bits of caramel may liquefy and get runny and gooey, which
is what they're intended to do.

Variations : Add some strong liquid espresso (or instant espresso powder) to the custard to taste, prior to churning the ice cream to make Coffee-Caramel Ice Cream.

Thursday, March 18, 2010

Espresso-Chocolate Shortbread Cookies

I love how the title sounds. It has Espresso, Chocolate, Shortbread and Cookies!! It just perfected each other. Got the recipe from Smitten Kitchen. It's easy and using simple ingredients. I think every baker will have these ingredients on hand already. The only one thing i don't like about this cookies (and some other cookies) is the waiting! Yep. In order to bake these cookies in square-shaped, we have to put it in freezer, so we can cut the dough in shape. Urrghh...It made me checking the dough every minutes i have.

And finally, time to bake them! First batch came out not so great, i think because it still unbaked. Resulted still chewy inside. But hey, i learned. So second batch, i lower the oven temperature a bit and baked it a lil longer than the first one. Woohooo... came out grrreatt! and the best thing is, it still crunchy after a few days (fyi, i gave some to my friend, and he's the one who said so. Mine? it didn't even last for 2 days!)

Espresso-Chocolate Shortbread Cookies
From Smitten Kitchen

Makes 32 cookies

1 tablespoon instant espresso powder
1 tablespoon boiling water
2 sticks (8 ounces) unsalted butter, at room temperature
2/3 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
4 ounces bittersweet chocolate (plain, or a toffee variety), finely chopped, or 3/4 cup store-bought mini chocolate chips
Confectioners’ sugar, for dusting (optional)

1. Dissolve the espresso in the boiling water, and set aside to cool.

2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.

3. Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.

4. Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

5. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.

6. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack.

7. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.

Meet me, One of the Butterist. of the butterist. Because i'm pretty sure there's a whole lot of butterist out there. I’m Eugenia. And here i am, starting my very first blog! Yay to meeee :D Over all my blog is about recipes, some cooking and baking, and some other stuff i do from my life.

I'm just starting this baking things about 6 months ago. I'm an amateur at this thing. But i am, still, practicing and learning. Mostly from people’s blogs. And google. All of those sources makes me really want to have my own blog, sharing all the thing i’ve made, and maybe getting all the help from other blogger who have same passion as mine. Oh, before i forgot, you may see some of failure baking here. Please do understand me, i'm learning to be a butterist here :)

Welcome to my blog. And enjoy!