Tag Archives: ice cream recipe

Home-made Lychee and cinnamon ice-cream

8 Dec

Home-made Lychee and cinnamon ice-cream

You know that feeling when your head swells a little and eyes lose focus…for an instant when you are neither here or there. I am feeling awkwardly poetic as I write this, but you know how there is just a moment, when a surge overcomes you and a sensation that feels so rousing that it sinks and then very quickly elevates your heart.  That is what happened to me today, when I tasted this ice-cream and I have so say, I am pretty proud.

lychee cinnamon ice cream by Deena Kakaya

Imagine. I knew that it would taste good when I was warming the custard base with the cinnamon going through it; it filled the house with festive Christmas essences but really, I didn’t know it would be quite this good. It was almost midnight when I stood at the ice cream maker with a dessert spoon, turned it off and planned to scoop it into a clean tub. But what happened? I had a little taste and then another, then another and now I can feel the cool lychee in my throat and the cinnamon on my skin and let me tell you…mmmm….

I am quite an ice-cream person so the cold weather out there doesn’t put me off. It did my friends who visited last week but when they tasted the star anise and amoretti number, they polished it off saying it was the best ice-cream they had tasted. I blushed, but you know that I love it. Anyway, it’s Christmas and if you are serving ice-cream on the side of a warm pudding or dessert, maybe a chocolate fondant or brownie, then make it this one.


lychee cinnamon 1

I used my froothie, the optimum 400 to blitz together the lychees and grind the cinnamon (not together) and found that there were no clumps of cinnamon or lychee in my ice cream and this is important because clumps of frozen lychee just don’t work because it is such a wet fruit. It is important to achieve a really smooth lychee pulp and this machine does a mighty fine job. I have also used Tesco’s extra thick double cream because the lychees are pretty wet.

Ingredients to serve 4

300ml double cream (I used extra thick double cream)

300ml whole milk

4 egg yolks

1 ½ tsp. of corn flour

200g sugar

1 ¼ tsp. ground cinnamon

250g lychees

Method

  1. Beat the egg yolks, corn flour and sugar until they are smooth and have achieved a pale yellow colour from a deeper, egg-yolk colour.
  2. Warm the milk, cinnamon and cream together until they are just under boiling point, but do not allow them to boil.
  3. Add the milk and cream to the eggs and sugar little by little. Start with a very small amount and gradually build it up, whisking as you go. If you pour too much of the milk and cream in, you could curdle the eggs if they get too hot.
  4. Return the pan to the heat and stir on a gentle flame until the custard has thickened. Check that it is ready by drawing a line on the back of the spatula. If it doesn’t fade out, the custard is ready.
  5. Leave the custard to cool to room temperature and in the meantime, blitz the lychees smooth to a thick juice. There should be no chunks.
  6. Once the custard is at room temperature, mix in the lychees and then refrigerate for about four hours.
  7. Churn the ice cream in your ice cream maker or freeze it overnight. If you are not using an ice cream maker, break up any ice particles with a fork and then refreeze it.

 

Home-made plum, star anise and amoretti ice cream

4 Sep

Home-made plum, star anise and amoretti ice cream

I am hanging on to summer. Well, sort of.

Home-made plum, star anise and amoretti ice cream

As I walked (rather than take the car) to pick up ingredients today with the boy in the buggy I sniffled lightly as I thought of all the work I have pending. Exam season is near, but it’s still summer isn’t it because there is still a week before it all kicks off. A whole week. I looked down at my jumper; well at least it has a floral print on it eh? And you know the menu for my upcoming cookery class has kale included, maybe I should just give in.

I mean there is even back-to-school stuff in the shops and the swimming pool is already quieter for all the children are screaming in playgrounds now. There is more traffic building up on the roads and the trampoline in the garden is filling up with rain water. I am still making the season’s last visits to the zoo and well, making ice cream.

So when the chap from Riverford tucked a box of seasonal jewels near my garden with a wrapper l on it and I saw it as I arrived home, my boy and turned our glances away from the wilting flowers and drying rose bushes to grab it and see because we have learned after a few deliveries that the quality of the fruit and vegetables we get is absolutely outstanding. Here is the thing, with no word of exaggeration. The corn we got this week is probably some of the best corn we have eaten in years. Years! I also got a perfectly sweet-tart and sunny looking plums with which I have struck a deal with the season-Gods. They bestow these beauties and I pretend it is still summer by adding a touch of exotic and aniseed-sexy star anise and I wouldn’t be me if I didn’t create a little Asian-Italian fusion with the amoretti biscuits. Maybe I shouldn’t say this, but I will. This ice-cream is out of this world. It is sensational. You have to do it. The creaminess is exquisite and definitely not bashful. The spice is bold and the plums, they are tantalisingly sensual.

for the full recipe head over to great british chefs

fsf-autumn

I am sharing this recipe with Eat your Veg and Delicieux for the four seasons challenge

Home-made Falooda ice cream (rose syrup, chia seed, and vermicelli)

7 Aug

Home-made Falooda ice cream (rose syrup, chia seed, and vermicelli)

They say you become like the people you surround yourself with.

Home-made Falooda Ice cream (rose syrup, chia seed, and vermicelli)  by Deena Kakaya

Home-made Falooda Ice cream (rose syrup, chia seed, and vermicelli) by Deena Kakaya

So, if you are around people who are athletic you will be more likely to use your gym membership or actually put on that swimming costume. If you spend time with folks who eat really healthy foods, you will consequently take inspiration and be eating gloriously green, blueberry chia and super food fuelled meals and if you find yourself with positive and happy people who tend to see the brighter side of life, you will inevitably think of challenges as stepping stones. If you immerse yourself in environments of intellectual dialogue, perhaps on politics or economics between ambitious and focused people, you will cultivate and progress your own mind and if your friends like money, cars and big houses…you may just find a way to achieve those same things.

If your mates are academic you will probably finish that post graduate qualification you’ve been thinking about for ages and if your pals wear cutting-edge make-up even to the supermarket or on a run, you will think twice before postponing that hair dressers appointment to cover up those grey hairs. If the banter around the dinner table on your Friday night get-together is about getting that next promotion or making partner, your energies too will flow that way. If you friends have found peace, love, God, family, children, simplicity…you may just find some time to do the same.

Intuitive isn’t it. I mean naturally. It’s one of the reasons parents worry about the company their children keep because we know that we can drive all our efforts to instil good values but the association that our children forge with groups of their choice will often have a very powerful influence on their own attitude and outlook. Why then have I not become more like my mother?

We stood at the Pani Puri stall in Wembley the other day and whilst I stood a little bit removed on the side, my mum plunged into the crowd and cheekily ordered a plate of dahi puri chaat and we could also that the anticipation was positively tickling her. I remarked to my dad that my mother hasn’t lost her inner child and he told me that it’s the way to hold onto the beauty of life.

Iridescent eyes and quivering excitement greeted us and of course a hand wafting around a plate bursting with cool, crisp, sour, sweet, tangy little filled puri. There is no pleasure like eating them with loved ones, outdoors, before they fall apart but nobody knows how to live a moment like my mother. Nobody would guess anything else about her.

As I had a little moan about the kitchen, the mess, the heavy earrings and stifling outfit, my hunger and of course the worries of nursery and work and oh! Life. My mother just chuckled and went upstairs in the cool of the late afternoon. She didn’t return for ages but I heard a loud snore as I went up the stairs thirty minutes later. When I told my dad, he said, ‘look, this is how peaceful people live life’.

Here’s to my mother. She wanted a falooda after her paratha, curry, Pani Puri and dahi puri on the street but couldn’t fit it in. Falooda are thick milkshakes perfumed with rose syrup, pumped with swelling chia seeds, and silky vermicelli and there is usually some sort of fruit and soaking in there too and perhaps even jelly but there is always ice cream floating on the top and it conveniently holds the umbrella. You get the picture. It is a treat for all but has that youthful, fun element to it-just like my mum. If she were a drink, I reckon she would be a falooda.

I would not be me if I did stretch the recipe a little…Rose milkshake was the remedy and bribe for many a parental challenge during my childhood. Don’t want to drink milk? OK have some rose milkshake. Don’t want to sit and watch that Bollywood movie? OK have some rose milkshake? Too much arguing with the cousins…yep. Rose Milkshake. It looks pretty and that aroma…mmm…You’ll find rose syrup in the ethnic aisle of large supermarkets like Tesco or in an Asian Store.

I have made an ice cream of it all. Ta-DA! The bright pink vermicelli? I soaked that in beetroot juice. I even have chocolate vermicelli in this version but the thing is, it’s an ice cream.

Ingredients

300ml whole milk

300ml double cream

7 tbsp. rose syrup

1 ½ tbsp. chia seeds

3 tbsp. finely broken vermicelli

25g cooked beetroot

One pink apple, cut into small cubes

4 tbsp. sugar

4 egg yolks

1 tsp. corn flour

Method

  1. If you are using an ice cream maker, ensure that your equipment is ready.
  2. Mix the milk, cream, Rose syrup and chia seeds together and chill them in the fridge for 3 hours.
  3. In the meantime puree the beetroot and soak the vermicelli in 50ml water.
  4. Once the milk has been chilled for the three hours, to allow the chia seeds to swell, make the custard. Combine the three egg yolks, sugar and corn flour in a large bowl and whip them until the sugar is no longer grainy and becomes a pale yellow colour and creamy in texture.
  5. Heat the milk and cream until it almost boils but do not let it boil.
  6. Add the milk and cream into the large bowl a little at a time, to avoid the eggs getting too hot and scrambling. Combine well and then turn it back into the saucepan that you heated the milk and cream in.
  7. Heat the custard on a very low flame and stir continuously. Do this until the back of the spatula can be covered and when you draw a line through the layer on the spatula, the line holds.
  8. Turn off the heat and mix in the vermicelli and apple and then allow the custard to cool to room temperature before leaving it in the fridge overnight. Now add the chocolate vermicelli if you are using it.
  9. Churn the custard in an ice cream maker or leave it in the freezer until it has set.
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