Tuesday with Dorie – Coconut Tapioca

This Tuesday with Dorie recipe was the Coconut Tapioca, from her book Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere

The recipe said big tapioca balls -so I found some “Cock brand” Tapioca balls at my local Asian immigrant store. (I kind of wanted to go for the small ones with colour, but the recipe said big, and they only had big ones in white.)  DSC0026

Then came the time to soak them. Overnight. In cold water. I am not quite sure what I did wrong, but the balls disintegrated. I did some searching, and found that there was another approach – to start off with boiling hot water, and then let the balls soak in that.

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Second batch of balls were almost completely whole, and starting to go translucent. (Admittedly, I only had these soak for four hours. I probably should have had them soak overnight.)

By that point, I was starting to wonder if this whole process was worth it.

I added the ingredients to a pot on the stove and set to cooking. Allegedly, it was supposed to turn fairly quickly to porridge-like consistency. Mine didn’t. I got bored. I added food colouring. (Not in original recipe.)

Two hours after putting it on the stove, I discarded a lot of the liquid, and cooked it some more. When it started to resemble porridge a bit, I took it off, stirred in the vanilla and let it cool a bit before having a small bowl.

It was good, (rich and tasty) but I have had better milk-based puddings. (Like my grandmother’s sago porridge.)

I put the remainder in the fridge, and the next day the consistency was much more what I had initially expected. Very creamy and rich.

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Would I make it again?

Probably not. Something did not quite work for me with the taste, and as the recipe did not come together properly for me, (nowhere does it say to discard liquid.) it is not one I feel the desperate need to make again.

I kind of wish I had mixed in some flavouring with the food colouring so it did not merely look pink, but have that taste.

I’m going to try making bubble tea with the remainder of the tapioca balls at some point, though, so not completely wasted purchase.

Dulce de leche

The November recipe from BBC Good Food required Carnation caramel from a tin. In Norway it is near impossible to find caramel in a tin. I had to make it myself.

One tin of sweetened condensed milk (bought at the immigrant shop at the local mall), a slow cooker, and about 8 hours of submerging the tin in water in the slow cooker on low heat. (You can also do it on the stove in a pot, filled with water.

It gives this result:
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Cookies & Cream

cookies & creamOne reaction to this was: It tastes much better than the cookies & cream ice cream you can buy in store. Which, honestly, is the chief point of making ice cream from scratch.

I used the recipe from Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery (Amazon affiliate link). Which is an amazing book for ice cream lovers.

Brown Eyed Baker has an adapted version of the recipe online.

 

Star anise ice cream

20131104-121919.jpgThere is something utterly fascinating about the thought of anise or liquorice ice cream. The basic bitter, instead of very sweet, ice cream  leads to a disconcerting flavour profile in your mouth.

I saw this recipe first  at Klikk.no. I adapted it slightly, but if I ever make it again, I will up the amount of star anise I use. It was simply too subtle for my palate, and I ended up putting liquorice sprinkles through the ice cream after churning/before freezing.

I think that this type of almost savoury ice cream is a nice contrast to the sweeter ice creams out there.

Could just be I am partial to the flavour, though. The recipe should be easy enough to halve if you’re just wanting a small portion of it.

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Salted Butter Caramel Ice Cream

salted butter caramel ice creamIt’s almost May 17 – the day when Norwegian kids get to eat as much ice cream as they’d like.

I made this ice cream from David Lebovitz’ site: Salted Butter Caramel Ice cream.

My changes:

  • I didn’t make the praline for mix-in.
  • For a while I thought I might have burnt the caramel too much. (I didn’t. I hit the perfect stage.)
  • And I might have forgot all about adding vanilla.
  • Plus, I was so impatient that I couldn’t be bothered to wait 8 hours with chilling before churning it. It was room temperature at that point. Which meant that churning took a while longer, and it still had to be in the freezer afterwards to get to the ice cream stage.

But it was delicious. My room mate and I had two bowls in a row. And we might have gone back for thirds if our stomachs hadn’t sadly been full.

Very full.

It is a rich, butterscotch flavored ice cream. Silky smooth, and it goes down very nicely.

Homemade vanilla ice cream

20140103-234637.jpgFor New Year’s Eve 2013 we had planned on making a luscious chocolate pudding dump cake and pairing it with vanilla ice cream. The vanilla ice cream got made, but when the time came to make the chocolate pudding dump cake, a couple of hours before midnight, we were all so full that we couldn’t be bothered.

The ice cream worked well alone.

It was the perfect food-end to 2013. Simple, great taste.

The recipe is David Lebovitz’. It can be found here.

The two changes I made was:

  • I didn’t let it cool overnight. (I ran out of time.) Instead I popped it in the freezer to chill properly for 10 minutes before freezing it in the ice cream machine. (Worked fine.)
  • Added two pods of vanilla beans instead of just one. (Well, it was New Year’s Eve. Also, I was moving the next day, and wanted to spend what I could.)

Burnt clementine ice cream

Clementine ice creamSo, it seems to be time to think about Christmas flavours, what with the Gingerbread ice cream last Friday and now this…

I don’t know about abroad, but in Norway, clementines are really big in December. Just the smell of them being peeled is almost enough to put me in a Christmas mood.

When I went about looking for fun things to do, I discovered this Burnt orange ice cream recipe. I ultimately ended up adapting this recipe.

A little known fact that we discovered – clementines can be a bitch to zest – so you get as much as you’re willing to do.
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Gingerbread Ice Cream

DSC_0021Gingerbread became a bit controversial in Norway last Christmas. Mainly because it is called pepperkake (i.e. pepper cake) and a lot of the recipes don’t contain pepper. Hence, it is linguistically wrong.

We’re a small country. We like to argue about things like this.

In English, the ginger is very clear in the recipes, and the name. But is it a bread, really? Here it doesn’t matter, because it is an ice cream.

Silliness aside. I wanted to try to incorporate Christmas flavours into ice cream, and did some googling for recipes. I found this Gingerbread Ice Cream from Tracey’s Culinary Adventures. It’s actually the first hit when I search for Gingerbread ice cream recipes.

The minute I tasted the base, and smelled it as it heated up – I understood why. It definitely spread the scent of gingerbread in my house. (I may also have licked the various utensils before washing them, and they definitely had the taste of gingerbread dough. Not that I ever eat gingerbread dough.)

My Dad, who usually does not eat gingerbread, came back for seconds on this.

I have changed the proportions a bit, and gone for light syrup instead of molasses, since I can’t find that here.

It is a rather time consuming recipe, in terms of waiting for things to infuse, to cool, and having to cool the base overnight, but as this is time you can use for other things… The active parts of the recipe does not take much time.

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Norwegian cooking: Russedessert

RussedessertIn my quest to explore the traditional Norwegian cuisine, the time had come to do Russedessert. Essentially, it is cordial mixed with water and semolina (and possibly also sugar) on the stovetop until it has congealed and then once it has cooled, it is whisked into a creamy pudding.

The recipe was in my grandmother’s cookbook, but as I wasn’t interested in feeding a family of a hundred… (Slight exaggeration, but the economic cookbook from late 1920, early 1930 is all about feeding many people, cheaply.) I went elsewhere. This recipe in Norwegian states that it is for four people.

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Norwegian cooking: Caramel pudding

I have a memory of watching my grandmother making caramel pudding in our kitchen at home. It might have been either my confirmation or my sister’s christening – since she was making it at our place and not her own. But it would also frequently be among the staples for dessert at Sunday dinner at her place.

Karamellpudding

For some reason, I’ve always imagined this to be super hard to make. It looks more impressive than it really is, as it is not that hard to make, I would say.
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Honey and almond ice cream

The whole point of making ice cream at home, to me, is to make flavours that you won’t necessarily find easily in stores. This honey and almond ice cream is one of those.

DSC_0106I think that the flavour of this really depend on which type of honey you use. My selection was a mild honey with lemon, and the taste of the end result reflected that.

I used this recipe from Klikk.no, as a base and it was super easy. No ice cream machine involved.
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Green tea ice cream

This is really a mixture of several different ice creams. I started with this tea ice cream recipe from Norwegian Klikk.no, then I spotted Mac & Cheese’s Earl Grey tea ice cream recipe. And since I was going with green tea, I also found this one by Emeril Lagasse. All of which inspired and made the end result happen.

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I used Kusmi Spearmint Green tea – I sometimes joke that my Master’s thesis was written while on that – but I suspect that I could well have used any other loose leaf tea for an equally interesting result. Or tea bags for a much less messy one…

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Passion fruit ice cream

This is the passion fruit ice cream from David Lebovitz’ book The Perfect Scoop.

Passion fruit ice cream

Something I discovered whilst making this – my teaspoon measurement spoon is ideal for scooping out the passion fruit pulp and seeds. I’ve had so much difficulty in the past figuring out how to eat passion fruit, as the rest of my spoons never seem to be able to extract anything in a non-messy manner.

I also appreciated the tip that the uglier the passion fruits are – the more mature and better they taste. My store had put the ugly ones on top, and the nicer-looking passion fruit on the bottom, and I would definitely have gone for those on the bottom if I hadn’t read the recipe beforehand.
It tastes pretty good – but I keep expecting it to be a sorbet instead of an ice cream. Next time I make something with passion fruit, I’ll probably find a sorbet recipe instead. No fault of the original recipe, just my personal taste.

Vanilla coconut ice cream

A friend of mine, B, is home from work on maternity leave. She just moved to the area and is going stir crazy with two kids under four at home. The three year old is desperate  for some day-time activities. With the ice cream kick I’ve been on lately, I suggested bringing some over to enjoy.

The only problem is that B is lactose intolerant. So, the traditional ice creams are usually out for her. She said sorbets are fine, but I wanted to try something different.

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I really hadn’t planned on making vanilla ice cream as there is usually so many different tasty ones available in store, but considering that B cannot go to regular stores in Norway and get it – it seemed appropriate to try to make an alternative for her.

I replaced the cream and milk in this recipe with canned coconut milk.

The recipe is adapted from the book Sweet cream and sugar cones.

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Strawberry Swirl Buttermilk Ice Cream

strawberry swirlHands down, this is probably one of the more interesting ice creams I’ve had recently. The buttermilk flavour in the cream makes so much more nuanced than what it looks like.

It actually looked kind of bland and boring in the ice cream maker. Then I took a spoon and tasted. The tartness combined with the creaminess is superb.

My swirls were less impressive than in the original, but it still tasted very good.

The original recipe here also used candied pink peppercorns, but I omitted those purely because I didn’t have them.

Original here: Strawberry Swirl Buttermilk Ice Cream with Candied Pink Peppercorns.

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Strawberry Frozen Yogurt

strawberry frozen yogurtWhat can I say but the fact that there were Norwegian strawberries for sale outside the mall? I know several people who refuse to eat any kind of strawberries but the Norwegian kind.  We’re kind of nationalistic about our strawberries, and since we have such crappy weather for most of the year, we also tend to build them up in our minds to something mythical.

Anyway, strawberries for sale. Greek yogurt in my fridge. This seemed like the appropriate time to make strawberry frozen yogurt.

I used  Pink Parsley’s: Strawberry Frozen Yogurt recipe. Adapted slightly though, because I didn’t have any vodka. I had rum, so I went with that.

It is insane how much the strawberry flavour comes through in this. It was actually to the point where my mother questioned if I had really put any dairy in at all.

The perfect summer ice cream.
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Ginger ice cream

Ginger ice cream? I wonder if I’ve gone mad. But I found a recipe, and wanted to give it a go. Instead of the original recipe I found, which was in Norwegian, I decided to go with one by Emeril Lagasse.

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The ice cream is intensely rich, so a small bowl (or in this case, I’ve re-used the Gü pots for it) really goes a long way. The ginger flavour is subtle, and the ice cream silky smooth.

I’ve halved the original recipe, and translated the ingredients to metric below.

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Milk chocolate sorbet

It may not be warm enough here for ice cream or sorbets – but it is always time for chocolate.

I first saw this on Good Eats ‘n Sweet Treats; it  is part of the Tuesdays with Dorie project.

Intrigued by the concept, and having a love of chocolate, I rummaged through my cupboards and found the ingredients for this sorbet.

Essentially, it is just five ingredients. I didn’t have all of the original, so I substituted the dark chocolate for Cadbury Dairy Milk and cut down on the added sugar to compensate.

The recipe doesn’t make a lot of sorbet, but since it is so rich, it lasts for a very long time if you’re not having a party. (The post I got the recipe from says that it keeps in the fridge for 2 weeks, but mine was quite tasty even a month afterwards, though a bit harder than sorbet.)

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