Leche Flan Ice Cream

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Hands up if you like ice cream.

Keep your hands up if you like eating ice cream any time of the year.

I love ice cream and I can eat it by the bowl full and not only during summer.  I can eat ice cream at midnight in the middle of winter while comfortably tucked under a thick warm doona.

While it’s nice to go out and buy good quality ice cream from stores, there is nothing better than home made ice cream.  Hubby bought me an ice cream maker and  have yet to use it.  I wanted to make my own creation using the best base recipe.  Creator of Harry’s Ice Cream, Lawrence Harris has shared his tips and recipe for making the best home made ice cream.  Harry’s ice cream has dessert flavoured ice creams that are out-of-this-world good and you can do the same at home. Nothing beats home made ice cream especially if you get to chose your own mix-ins.

The hard part was deciding what flavour and mix-ins I wanted to add.  When I decided to make my ice cream, my family was (and still is) obsessed with leche flan (Filipino creme caramel).  It was a brilliant idea.  To Lawrence’s base recipe, I added 2 more egg yolks and a tablespoon of custard powder to get the base flavour more custardy.  I also used sweetened condensed milk instead of sugar.  I use condensed milk in my leche flan so I wanted my ice cream to have the same flavour.  I then added a swirl of palm sugar syrup and topped it off with praline.

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Lawrence Harris’  tips for making the best home made ice cream.

  1. Keep it simple with a maximum of three additions; you want to be able to taste each element
  2. If you’re adding a very sweet mix-in such as white chocolate or honeycomb, consider reducing the amount of sugar in the base mix to ensure the end product is not overly sweet
  3. Think about each flavour on a plate and consider if they complement each other – match flavours that have a natural affinity to each other or reflect an existing dessert that works well.
  4. The freezer bowl you’re using should be completely frozen before starting the process – put it in the freezer for 24 hours prior
  5. Mix- in ingredients and flavours should be no larger than a 10 cent piece.

Leche Flan ice cream Recipe:

Ice cream:

  • 300ml pure cream
  • 300ml full cream milk
  • 395g can of sweetened condensed milk
  • 5 egg yolks
  • 1 tbs custard powder

Palm sugar syrup

  • 200g palm sugar
  • 3/4 cup water

Praline

  • 1/2 cup white sugar

Make the palm sugar syrup

  1. Place the palm sugar and water in a small pot.
  2. On a low heat, melt the sugar then simmer until the mixture thickens a little.  Leave aside to cool

Make the praline:

  1. In a small saucepan, place 1/2 cup sugar on medium heat.
  2. Melt the sugar until golden brown in colour.  Do not stir, instead, swirl the pot until all the sugar is melted.
  3. Pour over baking/silicon paper and leave to cool and harden completely.
  4. Once hard, break into small pieces and set aside.

Make the ice cream:

  1. In a double saucepan on a low to medium heat, add the cream and milk and heat to 40degC
  2. Mix the custard powder with 2 tbs of the 300ml milk.
  3. Add the condensed milk and eggs and whisk continuously until the temperature reaches 80 degC.
  4. Remove from the heat and put the bottom of the saucepan in a bowl of ice water to prevent the mixture heating further.
  5. Let the mix cool to room temperature and then refrigerate to 4 degrees.
  6. When you’re ready to make your ice cream, remove the freezer bowl from the freezer and assemble your machine.  Turn the machine on first then pour in the mixture.
  7. The ice cream will take 15 to 30 minutes to thicken ( depending on your machine).
  8. When the ice cream is almost solidified, slowly drizzle in the cooled palm sugar syrup.  Let the ice cream churn a little longer to allow the syrup to be swirled into the ice cream a little.
  9. Once the ice cream is churned, transfer the mixture immediately to a freezer-safe container and put it in the freezer.  Freeze until your desired consistency or until ready to serve.
  10. When ready to serve, scoop ice cream into serving bowls and sprinkle the praline on top.

leche flan ice cream

Ingredients were provided by Keep Left PR and Harry’s Ice cream

Bon Apetite,

Cherrie

A Foodie Film Giveaway – Haute Cuisine

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As a foodie, I love all things food related. I love cooking, baking, eating. I also love watching foodie films. The story line can be about anything just as long as the main feature or character is food.

I was fortunate enough to attend the media preview of Haute Cuisine (French title: Les Saveurs du Palais) at Cinema Nova in Carlton. Haute Cusine is a delicious drama with a generous pinch of comedy, based on the extraordinary true story of President Francois Mitterand’s private cook, Daniele Delpeuch.

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Hortense Laborie, a renowned chef from the Perigord, is astonished when the President of the Republic appoints her his personal cook, responsible for creating all his meals at the Elysee Palace. Despite jealous resentment from the other kitchen staff, Hortense quickly establishes herself, thanks to her indomitable spirit. The authenticity of her cooking soon seduces the President, but the corridors of power are littered with traps.

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It’s filmed on location at the Elysee Palace, in regional France and Antartica and full of mouth watering dishes and incredible foodie imagery.

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Haute Cuisine opens at selected cinemas nationally on April 25th.

You too, can watch this delicious movie. I am giving away 5 double passes to the movie. All you need to do is leave a comment telling me which Foodie movie you love the best. The passes can be used at any participating cinemas across Australia so only Australian residents can enter.

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Competition closes April 23, so get on it!

Hubby and I attended the media preview of Haute Cuisine thanks to TM Publicity.  The double passes and images are courtesy of  TM Publicity.

Bon Appetite,

Cherrie

My Week In Pictures: Jamie and James

This week is all about Jamie and James. The whole week Hubby and I have been cooking dinner from Jamie Oliver’s 30 minutes cookbook. We’ve been getting inspriation from also watching his series that accompanies the book. It’s a great book to get dinner ideas from as there are serveral dishes to complete one meal.

Roast beef with mini yorkshire puddings, roast potatoes and braised zucchini.
Piri piri Chicken, dressed potato and Portuguese custard tarts.
We also cooked a pasta dish with sausage and salad. Somehow, I forgot to take a photo of it. Hubby made the frangipani tart. It was sooo good and easy to make that he made it again a couple days later.
We made the rogan josh curry, carrot salad, lemon pickle and yoghurt dip.
Definitely the highlight of the week was a tweet from Jamie Oliver himself. He commented on Hubby’s great effort on the frangipani tarts he made.
On Sunday January15th it was Hubby’s birthday. I surprised him with a delicious cake from Luxbite. It was the stoned Meringue Monster. A cake he called “Best cake of the year” last year. I think it’s still the best cake he’s tasted. Thanks guys at Luxbite.

Bon appetite,
Cherrie

My 2011 Christmas Cocktail Party

I love this time of the year. Everything looks so shiny and beautiful. Everyone seems to be happy even amidst the hustle and bustle of the craziness that is the Christmas festivities.
 

Every year I like to have family over to just to get together and to simply enjoy the holiday season. The year always seems to go by so fast and everyone is so busy with every day life so it’s nice to stop and enjoy each other’s company over delicious food and drink.

 

Hubby took care of the bar, as usual and made a mocktail called Santa’s punch. For the adults, he added a splash of cinzano and gin to change it into Santa’s martini.  He had pre made eggnog but jazzed it up with some butterscotch schnapps.  Yum!

 

Please enjoy the photos of what we ate:
 

 

Caponata on toasted French stick 

 

 

Roasted chicken wings 

Scotch eggs 

pizza bread 

Chicken and corn vol u vent 

Zucchini and corn fritters with sour cream 

Potato skins  

Prawns with cocktail sauce 

Devil food’s chocolate cupcakes 

Eton mess bar 
My Eton mess

 

Wishing everyone a merry and delicious Christmas.

 

Bon Appetite,

Cherrie