Tag Archives: Kahlua

A Skeleton of Ice Creams

The 100th  of 100 recipes chosen from the blog to go into my cookbook, this is a selection of my favourite, and oh-so-easy ice creams. Why a skeleton not selection? Down to adventuring girl, Maddie x

When Maddie was really little and just getting the hang of the old reading lark, she insisted on perusing a restaurant menu to consider her dessert options (rather than the traditional approach of one of us reading the options out to her).

After much deliberation, she announced that she would like a skeleton of ice creams and from that day forward….well a selection is somewhat boring in comparison, isn’t it?!

So, here we have my own personal favourite ‘skeleton of ice creams’, most of which are created from the simple base combination that is condensed milk and double cream. In every case, there’s no churning involved and no popping backwards and forwards from the freezer to stir out the crystals (who has time?!) Instead, these are a joy to make, taking just minutes to knock up and are simply wonderful to indulge in.

The key for the condensed milk/double cream flavours is to mix together 600ml double cream with a full 397g tin of condensed milk; and then divide the total mixture into two smaller bowls to create a goodly but not gigantic amount of  two separate ice cream flavours, e.g. mint and chocolate chip with one half and coffee and kahlua with the other half.  It can get quite addictive and you may end up with a freezer full of different pots of ice cream ….no problem there though!

Black Forest Gateau Ice Cream

Spectacular! I dreamed up this combination in that lovely time of the morning that is the dawning of the mind as well as the sun in the sky….and this is the type of stuff I come up with!!!! What can I tell you – it’s absolutely bloody gorgeous – the Kirsch-steeped cherries work so well with the sweetness of the base ice cream and the dark chocolate rippling through it. Mount this lovely deliciousness atop shortbread, sprinkle some grated dark chocolate over the top and it becomes quite the elegant dessert!

What you need…

300ml double cream

½ of a 397g tin of condensed milk (see tip)

150ml black cherries, pitted and roughly torn up

3 tablespoons Kirsch (cherry liqueur)

40g dark chocolate (70% cocoa solids)

What to do…

The day before you want to make your ice cream, tip the torn cherries into a bowl, pour over the Kirsch, cover with cling film and pop into the fridge overnight to let the flavours develop.

When you’re ready to make your ice cream, roughly break up the chocolate and pop it into a heatproof bowl. Put the bowl over a steamer, sitting in a saucepan of simmering water and melt. Remove from the steamer and set aside to cool slightly (to touch).

Meanwhile, use an electric hand held whisk to beat the double cream to form soft peaks. Pour in the condensed milk and use a balloon whisk to gently fold it in so that it is evenly incorporated.

Use a spatula to scrape the ‘marinated’ cherries and liquid into the bowl and gently but thoroughly mix together. Pour over the chocolate and use a skewer to swirl the chocolate throughout the ice cream, creating a chocolate ‘ripple’ effect.

Cover with cling film and pop into the freezer for at least 6 hours.

Be very excited when it’s ready because it really is spectactular! Salivating as I type!

Tip…

If you want to present the ice cream as per the picture, wrap foil around the bottom of some chef’s rings or cookie cutters and plop the ice cream inside the moulds before freezing, pressing it in to make sure there are no gaps. Use a ring/cutter of the same size to cut out the shortbread bases from the recipe, ‘Proper Old-Fashioned Shortbread’.

Sensationally Sinful Coffee and Kahlua Ice Cream

Having experimented with three ice cream flavours last week, I went back and quadrupled the recipe for this one – seriously it falls under the heading of ‘stratospherically stupendous and sinfully good!’ I’m not joking – it’s also REALLY addictive (I can practically hear it whispering from the freezer, ‘have some more, you know you want to!’ Moving on to the practicalities, it’s also so easy and quick to make and the result is luscious, decadent, silky smooth and tantalisingly tempting! Make it once and you’ll be hooked!!!

What you need…

300ml double cream

½ a 397g (1 tin) condensed milk

2 espresso coffees/100ml VERY strong coffee (cold)

1 tablespoon camp coffee

2 tablespoons Kahlua/coffee liqueur

What to do….

Use an electric hand held whisk to beat the double cream to form soft peaks. Pour in the condensed milk and use a balloon whisk to gently fold it in so that it is evenly incorporated.

Pour in the cold espresso, Camp coffee and Kahlua and stir to incorporate. Pour into a plastic container, pop the lid on and stick it in the freezer for at least 6 hours. Indulge, enjoy, immerse yourself in the sheer gorgeousness of it! You’ve probably worked out that it’s a favourite of mine.

For an exotic alternative…

Simply add 12 – 15 cardamom seeds at the same time as the coffee and Kahlua- it adds an extra dimension that is a wonderful aromatic, slightly spicy and exotic Middle-Eastern flavour that somehow intensifies the coffee – fabulous! The only problem we now have is which version we prefer the most – with or without the cardamoms!!!

Lemon Curd and Limoncello Ice Cream

Wow! Lemon Curd and Limoncello Ice Cream – where to start?! This glorious ice cream is rich and creamy whilst also lemon-tangy and refreshing. It’s sweet but not too sweet and then we have the not insubstantial quantity of the fabulous Limoncello Italian liqueur running through it – this element tips the ice cream into the realms of grown up and quite sensational. Enjoy on a hot summers day or to conclude a lovely dinner. Or – in the name of the blog – at just after midday on a Monday!!!! Any excuse! It truly is scrumptious though and dead easy to make!

What you need…

300ml double cream

½ a 397g (1 tin) condensed milk

170g (normally half a jar) lemon curd – homemade or shop-bought

90ml Limoncello Italian lemon liqueur

What to do…

Use an electric hand held whisk to beat the double cream to form soft peaks. Pour in the condensed milk, lemon curd and Limoncello and use a balloon whisk to gently fold them in so that they are all evenly incorporated. Taste. Add in a little more Limoncello if required (!)

Pour into a plastic container, pop the lid on and stick it in the freezer for at least 6 hours.

Mango and Passion Fruit Ice Cream with Rum

Wow-oh-wow! What a fabulous naughty ice cream for a sizzling summer’s day: cooling mango and oh-so fresh passion fruit combined with a soft creaminess and then a lovely little kick of rum at the end. It tastes like a cocktail and immediately transports you to the beach. Incredibly easy – stock the freezer up now!

What you need…

4 passion fruit

300g mango, roughly chopped

300g double cream

½ a 397g can of condensed milk

40ml dark rum

What to do…

Start by halving the passion fruit and scooping out the juice and flesh into a sieve over your blender. Use a spoon to push through as much of the juice as you can. Discard the remaining pips. Chuck in the mango and whizz to purée the whole lot together.

In a large bowl, use an electric handheld whisk to beat the cream into soft peaks. Pour in the condensed milk, fruit purée and rum and use a balloon whisk to gently fold everything together so the ingredients are thoroughly combined.

Pour into a plastic container and whop into your freezer for 6 hours/overnight.

Mint and Chocolate Chip Ice Cream

What you need…

300ml double cream

½ of a 397g tin of condensed milk

Green food colouring (I use icing colouring which comes as a thick gel)

1 ½ teaspoons peppermint extract

60g dark chocolate chips

What to do…

Use an electric hand held whisk to beat the double cream to form soft peaks. Pour in the condensed milk and use a balloon whisk to gently fold it in so that it is evenly incorporated.

Tip in the peppermint extract. Insert a cocktail stick into the icing colouring and then dip it into the ice cream mixture – a little goes a really long way. Use a balloon whisk to gently but thoroughly mix together and add more colouring until you achieve the colour you like. (If you are using liquid food colouring, add ¼ teaspoon at a time until you achieve the colour you like).

Chuck in the chocolate chips and stir in thoroughly.  Pour your ice cream into a bowl or tub,  cover with cling film and pop into the freezer for at least 6 hours.

Inspired by…

The base mixture of double cream and condensed milk is courtesy of the wonderful Mary Berry. From there, I experiment with flavours by chucking in all sorts of combinations.

And for something slightly different in the making…

Cinnamon Ice Cream

Quite simply, one of my favourite ice creams, best served with poached pears, carmamelised apples or just on it’s own with a spoon, somewhere private!

What you need…

300ml double cream

4 large, happy eggs, separated

100g caster sugar

1 teaspoon ground cinnamon

What to do…

The day before you want to indulge in your ice cream, use an electric handheld whisk to beat the egg whites until they form stiff peaks. Rinse the whisks and then in a second bowl, whip the cream until thickened. Rinse whisks again and then in a third bowl, beat together the egg yolks and sugar until thickened and creamy in colour. Add the cinnamon and whisk again to combine.

Use a balloon whisk to fold the cream into the eggs and sugar and then gently fold in the egg whites. Pour your ice cream into a plastic container with a lid and pop into your freezer overnight. Et voilà – it’s done!

Inspired by…

Rachel Allen

Affogato al Caffe e Disaronno

Wow! This is just Naughty with a massively capital ‘N’.  Ice cream, Disaronno, espresso and chocolate: it tastes like a combination of Italy’s boozy trifle, Tiramisu and my favourite cocktail, Espresso Martini.  Equally, we started off eating it with a sundae spoon and ended up drinking it! The biggest problem is that it makes you greedy to get the lot down as quickly as possible, so fantastically naughty, it is! Made in seconds, this could become a really wicked little habit! What can I say: you need to try it!

Serves 1 (but that would be sad: double up and share with your favourite person)

What you need…

1 scoop of ice cream (vanilla or coffee and Kahlua) work brilliantly

1 tablespoon Disaronno

1 shot freshly made espresso coffee

1 teaspoon good quality dark chocolate, finely grated

What to do…

Wodge ice cream into the bottom of a pretty glass or small cup.

Pour over the Disaronno, then the espresso and then, sprinkle over the chocolate.

Immediately dive in with your spoon, marvel at the wicked gorgeousness of it, plunge in the spoon a couple more times before discarding it to drink the rest of your affogato! There’s probably a more elegant way of enjoying this but….this level of naughtiness deserves some gusto!

Tips…

You are supposed to use cold espresso, but we like it hot, gradually melting the ice cream, as we indulge. Either way: Yum!

If you are not quite as partial to Disaronno as I am, you could always swap it for Baileys.

There’s nothing to stop you mucking about with the quantities of any of the ingredients in this pudding-cum-cocktail.

Inspired by…

Gino D’Acampo

How easy…

Dangerously so!

Tips for all the ice creams…

Once out of the freezer, these ice creams take about 10-15 minutes to reach the consistency whereby you can easily scoop it out.

How easy…

I have only used ice cream recipes that are quick and easy to knock up.

 

 

 

 

 

 

 

 

 

 

Exotically Naughty Turkish-Inspired No Churn Coffee and Cardamom Ice Cream

 

So, just a couple of weeks ago I pronounced my take on a no churn coffee and Kahlua ice cream to be stratospherically stupendous and sinfully good. I can’t tell you how many times, I’ve made it – the freezer is never without a freshly made tub. But last time, I took one third of the basic mixture and added cardamom seeds, the inclusion of which have created an extra dimension to this lovely frozen dessert: a wonderful aromatic, slightly spicy and exotic Middle-Eastern flavour that somehow intensifies the coffee – fabulous! The only problem we now have is which version we prefer the most – with or without the cardamoms!!!! Anyway, I felt the need to share this slight twist on my original recipe. Another ‘naughty but gorgeous’ addition to our growing list of sinful desserts!

What you need…

600ml double cream

397g (1 tin) condensed milk

4 espresso coffees/200ml VERY strong coffee (cold)

2 tablespoons camp coffee

4 tablespoons Kahlua/coffee liqueur

12 – 15 cardamom seeds

What to do….

Use an electric hand held whisk to beat the double cream to form soft peaks. Pour in the condensed milk and use a balloon whisk to gently fold it in so that it is evenly incorporated.

Pour in the cold espresso, Camp coffee, Kahlua and cardamom seeds and stir to incorporate. Pour into a plastic container, pop the lid on and stick it in the freezer for at least 6 hours. Indulge, enjoy and immerse yourself into this exotic, sinfully delightful ice cream – just keep going – it’s hard to stop!

Tip…

Once out of the freezer, it takes about 10-15 minutes to reach the consistency whereby you can easily scoop it out.

Inspired by…

Mary Berry is responsible for the base no-churn ice cream. Since making her Honeycomb ice cream, I have started experimenting with other flavours – this and a Limoncello and Lemon Curd one (not yet blogged) being the latest…to be frank, it’s becoming a little obsessional and ever so slightly addictive!

How easy…

Stupidly! And it’s quick. What’s not to like?!

Sensationally Sinful No Churn Coffee and Kahlua Ice Cream

Having experimented with three ice cream flavours last week, I went back and quadrupled the recipe for this one – seriously it falls under the heading of ‘stratospherically stupendous and sinfully good!’ I’m not joking – it’s also REALLY addictive (I can practically hear it whispering from the freezer, ‘have some more, you know you want to!’ Moving on to the practicalities, it’s also so easy and quick to make and the result is luscious, decadent, silky smooth and tantalisingly tempting! Make it once and you’ll be hooked!!!

What you need…

600ml double cream

397g (1 tin) condensed milk

4 espresso coffees/200ml VERY strong coffee (cold)

2 tablespoons camp coffee

4 tablespoons Kahlua/coffee liqueur

What to do….

Use an electric hand held whisk to beat the double cream to form soft peaks. Pour in the condensed milk and use a balloon whisk to gently fold it in so that it is evenly incorporated.

Pour in the cold espresso, Camp coffee and Kahlua and stir to incorporate. Pour into a plastic container, pop the lid on and stick it in the freezer.

Wait at least 6 hours. Go to your freezer armed with a sundae spoon and check them out. Invite husband and anyone else to do the same, proclaiming which one you prefer whilst continuing to taste-test. If there’s any left, serve in cones, bowls, casual or posh. Mostly, enjoy!

Tip…

Once frozen, it takes about 10-15 minutes to reach the consistency whereby you can easily scoop it out.

Inspired by…

Mary Berry is responsible for the base no-churn ice cream. The coffee flavouring combination is a thing of beauty that woke me up at 3am one morning whilst I mulled over the ratios!!!

How easy…

Ridiculously which is worrying – I think a tub of this will be a permanent resident in our freezer!

 

Coffee & Kahlua Aff

Coffee and Kahlua Affogato

 

Simply dollop some of your coffee and kahlua ice ream into the bottom of a pretty glass and top up with a single, cold espresso (or hot if you want the whole lot to mix together to create some kind of a rather wicked cocktail!)

 

 

 

 

 

 

Deliciously Decadent Tiramisu Cake

OK, so two shots at this and whilst Tiramisu as a trifle remains the favourite, this is an absolute gem of a cake to make: moist, decadent and thoroughly naughty! All this and it has the added joys of being easy to make and best made the day before you want to dive into it – it gathers its naughtiness overnight in the fridge. Give it a go: you won’t regret it!

for the sponge

2 x 34 x 24cm Swiss roll tins, liberally buttered and lined with parchment paper

1 x 20cm square cake tin (8cm deep), lined with foil and parchment paper (see tip)

6 happy eggs

250g golden caster sugar

250g plain flour

2 tablespoons lukewarm water

for the filling

300ml VERY strong coffee, cooled

120ml kahlua coffee liqueur

500g mascarpone cheese

300ml double cream

3 tablespoons icing sugar, sifted

85g dark chocolate (70% cocoa solids) finely grated

What to do…

First, make a template around which you will cut out three sponge layers. Simply pop your 20cm square cake tin on a piece of parchment paper and draw around it with a pencil. Cut out the square just inside the pencil markings and then just check that it fits snugly in the tin. Job done. Set aside.

Preheat your oven to 190˚c / 375˚f / gas 5.

For the sponges, tip the eggs and sugar into a large mixing bowl and use a handheld electric whisk to beat for 10 minutes until the mixture is pale and thickened to leave a trail when the whisks are lifted. Tip in half the flour and use a balloon whisk to gently fold it in. Tip in the remaining flour and repeat. Finally, tip in the water and again, gently fold in.

Pour the mixture evenly between the 2 Swiss roll tins. Use a spatula to gently and evenly spread the mixture to the corners of the tin. Pop them both in the oven and bake for 10 – 12 minutes until golden, risen and just firm to the touch. Remove and allow to cool in the tins for 10 minutes before gently inverting onto cooling racks. Remove parchment paper and allow to cool completely.

Whilst your sponges are baking, rinse your electric whisks and then you can get on with the filling. In a jug, mix together the kahlua and coffee. Set aside.

Tip the mascarpone cheese into a large mixing bowl and use your rinsed electric handheld whisk to beat it until smooth. Gradually beat in the cream and icing sugar until creamy and spreadable. Taste to check sweetness and add a little more icing sugar, if liked.

Once the sponges are cooked, place your parchment template on the right hand side of one of the sponges and use a sharp knife to cut around it, creating a 20cm square sponge. Repeat on the second sponge. Push the remaining sponge pieces together and lay the parchment square on top and cut a third 20cm square sponge – this one will be in the middle of the cake so no-one will be any the wiser that it is two bits of sponge rather than one!

Now, the joyous bit – assembly!

Place one ‘whole’ sponge in the bottom of your cake tin and then spoon over one third of the coffee/kahlua mixture, making sure that it is evenly distributed (the first one I did had some drier areas and some absolutely drenched!) Then dollop on one third of the mascarpone mixture. To prevent pulling off the top of the sponge whilst spreading, the technique that worked for me was to dollop a spoonful and gently spread a little way; repeat until sponge is covered. Then, sprinkle over one third of the grated chocolate.

Next, place the two ‘halves’ of sponges on top to create the middle layer, pushing them together to minimise the ‘join’. Spoon half of the remaining coffee/kahlua mixture, then half the mascarpone and half the chocolate. Finally, place the third sponge on the top and repeat the coffee, mascarpone, chocolate layering process, finishing all that is remaining of each.

Loosely cover your Tiramisu cake with foil and pop in the fridge overnight to gather its awesomeness!

To serve, use the overhanging foil handles to gently lift the cake out of the tin, placing it on a pretty serving plate; then gently remove the foil and parchment paper, using a fish slice to carefully tilt the cake whilst gently pulling the paper away.

That’s it! Serve with glee! It’s moist, decadent and thoroughly naughty in the best possible way!

Tip…

Line your cake tin with a double thickness piece of foil, that is the width of your square tin but long enough to ensure that there is at least 5cms hanging over two of the tin sides. Do the same with parchment. The foil makes it easy to lift the cake from the tin when you’re ready to serve and then you just peel off the parchment for a nice, smooth finish.

Inspired by…

The cake idea came from Mary Berry but I didn’t like the sponge mix or the use of brandy in instant coffee so, the sponge is a Swiss roll recipe from Delicious magazine and the choice of kahlua in the coffee comes from Nigella’s Tiramisu recipe: team effort then!

How easy…

Very easy and it’s relaxing to assemble providing you have the time to enjoy the process. I also love that you can and should make this 24 hours before you need it. Quite a lot of clearing up but again, it’s done in advance so – no worries.

Tiramisu

Delicious, decadent, rich and boozy, this Italian coffee and chocolate-based ‘trifle’ is Connagh’s absolute favourite dessert. It is totally indulgent and you know without any doubt that you are being spectacularly naughty when that first spoonful goes down. It is not unusual in this house for those indulging to enjoy second and third portions. Utterly divine – life would be incomplete without this dessert taking centre stage on our table on a regular basis – loosen your waistband and give it a go!

Serves Connagh on his own or 12 generous portions

What you need…

1 x pretty trifle bowl

6 egg yolks

150g caster sugar

1000g mascarpone cheese

170ml Kahlua or coffee liqueur

400 ml cold, strong coffee

28 (up to) boudoir biscuits (sponge fingers)

50g plain chocolate, finely grated

What to do…

Place the egg yolks in a bowl with the caster sugar and beat together until pale and thickened, using an electric handheld whisk. Add the mascarpone and whisk slowly until it is evenly incorporated. Pour in 1 tablespoon of the coffee liqueur and whisk gently to combine.

Mix the coffee with the remaining coffee liqueur in a shallow dish. Dip each of the sponge fingers into the coffee and liqueur liquid and arrange in your serving bowl to cover the bottom. Gently plop over one third of the mascarpone mixture to cover the sponge fingers and then sprinkle on a layer of grated chocolate. Repeat these layers two further times, ending up with the sprinkled chocolate on the top. I use less chocolate on the top, preferring a lighter coverage for a prettier finish.

Cover your tiramisu with cling film and pop in the fridge for at least 2 hours but 24 hours if possible to let the flavours develop into their optimum lusciousness.

To serve, take your tiramisu out of the fridge about an hour before you want to indulge – fabulous!

Tiramisu 2 w

Tips…

The number of boudoir biscuits isn’t set in stone and depends on the size and shape of your trifle bowl.

If you have a wide, shallow bowl, it may only be possible to create 2 layers rather than the 3 I’ve done here – it doesn’t make any difference – it will still be fab.

Inspired by…

Nigella Lawson

How easy…

Simple and also, relaxing to assemble.