Tuesday 28 May 2013
Frappuccino Ice cream and edible Hazelnut-Chocolate bowls
I recently had an ice cream crisis….the crisis being I had run out of ice cream. This is never a good thing in my life and so I thought the best way to solve this problem (rather than go out and just buy ice cream so that I could immediately cure my cravings) was to root around my cupboards and decide I would make my own. A rummage at the back of my cupboard revealed a tin of condensed milk, which is a great base for a no-churn ice cream, and a box of Ferrero Rocher (I have no clue where these had come from but they may have been a left over from Christmas!!!). So I decided to combine these ingredients together with some strong black coffee to make a devine after dinner style concoction that ended up tasting like a Frappuccino, perfect for a sunny afternoon.
I then noticed that this months ‘Bloggers Scream For Ice Cream’ challenge, as run by Kavey from Kavey Eats, was to make edible ice cream containers (whether that be a cone or bowl) and so I decided my Frappuccino ice cream needed a suitable edible housing. Taking inspiration from the chocolatey hazelnut chunks provided by the crushed up Ferrero Rocher in the ice cream I utilised another store cupboard find (a jar of Nutella) to make gluten free chocolate-hazlenut tuille baskets, and I have to say I was rather pleased with the results.
FOR THE ICE CREAM
250ml strong, freshly brewed coffee
1 tablespoon caster sugar
200ml full fat milk
250ml whipping cream
1 tin condensed milk (397g)
10 Ferrero Rocher
Take 250ml of freshly brewed coffee, add the sugar and stir until dissolved then add the milk and place to one side to cool.
In a large clean bowl whisk the cream until it becomes thick and starts to stiffen up forming soft peaks.
Fold the coffee and condensed milk mixture into the cream mixture before chopping up the Ferrero
Rocher into small chunks and folding these into the mixture as well.
Once the chocolatey chunks are evenly distributed throughout the mixture transfer to a freezer proof container and bung in the freezer overnight.
Then scoop into a bowl and enjoy.
FOR THE CHOCOLATE HAZELNUT BOWLS
50g caster sugar
30g ground hazelnuts
Pre-heat the oven to 220° C and line a large baking tray with non-stick baking parchment.
Beat the sugar and butter together until smooth. Then add the remaining ingredients and mix until a smooth batter is formed.
Take a spoonful of the mixture and dollop onto the baking tray then using the back of a spoon or a palette knife spread the mixture out into a thin disc shape.
Repeat with a few more spoonfuls (but leave space for the mixture to spread out further on the baking tray).
Place in the oven for 5 minutes. Then when you remove the tuiles you have to move fast!!! Have a couple of small bowls turned upside down, using a spatula remove one of the tuiles at a time and place over the bowls so that they take on the bowl shape before they cool and harden. Repeat with the rest of the tuiles.
Then repeat the process until all of the mixture is used up.
Et voila….an edible Ferrero Rocher inspired bowl for the Frappuccino ice cream to sit in.