Leche Flan Ice Cream

leche flan ice cream 3

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.

leche flan ice cream 2

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

Pork Belly with Tamarind and Sweet Chilli Sauce Glaze And a Giveaway!

Tamarind glazed pork belly and Taylor's wine

I was contacted by  Taylors Wine  to try out their wines and to do a giveaway on my blog.  How can you say no to wine, so of course, I said yes!  One lucky reader gets a chance to win 2 bottles from Taylors Wine but more on that later.

Taylors wine is a family owned wine company in South Australia’s Clare Valley, that was born from a passion of producing exceptional, hand crafted wines.  I was lucky enough to try their Taylors Estate Gewurztraminer.  This wine has rose, musk and spice aromas, along with a palate that is crisp and zesty with lime and lychee flavours.  I wanted a dish that would compliment those flavours and had a look at their website where they list food and wine pairings.

Taylor's Wine

I came up with a recipe that was not only damn delicious but went really well with the Gewurztraminer.  I love pork and what better cut is there than pork belly?  I simmered the pork belly first and cooked it all the way through. I then placed in a hot oven to get that nice crunchy crackling on it.  I accidentally put the oven on the grill with fan function but didn’t realise until after an hour of cooking. But the crackling turned out perfect. At first I thought the glaze would soften the crackling but it didn’t.  It just gave it extra flavour.  One word. Winner!

Tamarind glazed pork belly and Taylor's wine2

Recipe:

  • 1.25kg pork belly
  • 1 tsp black peppercorns
  • 2 tbs salt
  • 4 bay leaves

Glaze:

  • 2 cloves garlic, crushed
  • 1 tsp minced ginger
  • 1/2 cup honey
  • 1/2 cup sweet chilli sauce
  • 1/4 cup tamarind puree
  • 1/4 cup brown sugar
  1. In a large pot, place pork belly and enough water to cover.  Add the salt, pepper and bay leaves.
  2. Bring to the boil and then simmer for 1.5 hours.
  3. Take the pork belly out and let it rest on a rack at room temperature for at least one hour.
  4. Preheat grill with fan function on your oven to 220degC
  5. Meanwhile mix all the ingredients for the glaze in a small bowl.  Place half aside into a small serving dish.
  6. Roast the pork belly for 20mins then turn down the temperature to 170degC for an hour and a half.
  7. Glaze the pork belly with your glaze mixture and let it roast for another 15 mins.
  8. Serve with the extra glaze for dipping.

Tamarind glazed pork belly and Taylor's wine3

To enter:

  • please leave a comment at the end of this post.
  • Australian residents only
  • You must be over the age of 18 to enter. Wine will be shipped out once proof of age has been secured.
  • Winner will be notified by email.
  • Competition ends midnight 14th March 2014
  • What are you waiting for?  Start commenting!

Bon appetite,

Cherrie