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Roasted Banana & Dulce De Leche Swirl Ice Cream {Egg Free}

October 27, 2013 by TheWhiteRamekins

Roasted Banana & Dulce De Leche Swirl Ice Cream

An extra spoon of caramel drizzled over vanilla ice cream, milk shakes, brownies, cakes etc. sure does make better things best. And all you sweet tooth junkies would know that how hard it is to resist the caramel temptation. Thank you God for making us a big bowl of this sweet confection of such greatness! Oops…sorry, for being so melodramatic here 😛 . But this is, how it is!

Roasted Banana & Dulce De Leche Swirl Ice Cream

I have had made salted butter caramel sauce, and since then it’s been my favorite sauce to drizzle over ice cream besides homemade chocolate fudge sauce. But this time, I made this all the more decadent sweet thing called dulce de leche {pronounced dool-say-day-lay-chay}. Basically a caramelized sweetened milk candy, you could eat straight out of a condensed milk jar.

Roasted Banana & Dulce De Leche Swirl Ice Cream

This is traditionally made from goat’s milk in Latin American countries, but can be easily made from sweetened condensed milk, which is readily available in grocery stores here. There are ways to make it in microwave, stove top or pressure cooker.  And out of all the ways, the pressure cooker one appealed to me more because of the lesser time it needs. But was unsure of it, mainly because I wasn’t brave enough to boil an unopened can of condensed milk in a pressure cooker, until recently, when I saw this recipe on blogger friend Suma’s space. So, I decided to take my own chance too. I don’t mean to scare you here at all. It actually is quite simple, all you need is to follow the instructions diligently. And you are ready with a jar full of flavor fantasy! It goes amazingly well with anything you could think of…or like me, you could enjoy this straight out of the jar. Caramel and bananas make a heavenly pair. I thought of making banoffee pie initially, but I ended up making this wonderful roasted banana ice cream with swirls of dulce de leche, only because I wanted to seize the last of opportunity to make an ice cream, before it gets colder. Before I can give some rest to my small ice cream maker.  And again David Lebovitz’s The Perfect Scoop didn’t disappoint me at all and me and my friends licked the bowl clean.

Roasted Banana & Dulce De Leche Swirl Ice Cream

Roasted Banana & Dulce De Leche Swirl Ice Cream

Roasted Banana & Dulce De Leche Swirl Ice Cream

Roasted Banana & Dulce De Leche Swirl Ice Cream

Roasted Banana & Dulce De Leche Swirl Ice Cream

Dulce De Leche

Ingredients/Apparatus

An Unopened can of Sweetend Condensed Milk, 400 gm
A pressure cooker
Water to boil

Directions

  1. Fill the pressure cooker, halfway through with water. Remove the plastic encasing from the jar of condensed milk, if the jar has any, make sure you do not open the jar.
  2. Fully submerge the unopened jar of condensed milk in the water. Put the lid and the weight on the cooker lid, on medium heat, pressure cook  for one whistle. This took about 25-30 minutes.
  3. After one whistle, lower the heat to low and cook (still with the weight on) for 20-30 minutes. The longer you cook, the dark and intense the color and flavor of dulce de leche will be.
  4. Once you turn off the heat, allow the pressure to drop. Open the lid of the cooker, carefully remove the jar and allow it to cool completely, again about an hour. Do not try to open it when hot as it could be dangerous.
  5. It can be refrigerated up to one month.

Roasted Banana Ice Cream

Ingredients

3 medium-sized ripe bananas, peeled
1/3 cup light brown sugar
1 tbsp butter (salted or unsalted), cut into small pieces
1½ cups whole milk
3 tbsp granulated sugar
½ tsp vanilla extract
1½ tsp lemon juice
¼ tsp coarse salt
1/2 cup dulce de leche

Directions

  1. Preheat the oven to 200 degree C.
  2. Slice the bananas and toss them with the brown sugar and butter in a baking dish.
  3. Bake for 40 minutes, stirring once during baking, until the bananas are browned and cooked through.
  4. Scrape the bananas and the thick syrup in the baking dish into a blender or food processor. Add the milk, granulated sugar, vanilla, lemon juice and salt, and purée until smooth.
  5. Chill the mixture for at least 8 hour (or overnight) in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
  6. Drizzle half of the warmed dulce de leche into the empty ice cream container, in which you wish to freeze the ice cream in fridge {i used a piping bag and a nozzle for this, as my dulce de leche was quite thick}.
  7. Spoon half of the ice cream into the container. Drizzle remaining half of the dule de leche over the ice cream in container. Top with remaining ice cream and freeze, until ready to serve.

Filed Under: ice cream Tagged With: banana, cajeta, caramel, david lebovitz, dulce de leche, egg free ice cream, food, fruits, the perfect scoop

When Dorie Greenspan Meets David Lebovitz…

August 19, 2013 by TheWhiteRamekins

Oats & Wholewheat Chocolate Chip Cookie Ice Cream Sandwich

Every few days, I get a craving for my good old chocolate chip cookie. I so want to dunk those yummy cookies in my glass full of milk and live the moments of pure joy. Simple classic flavors never let you down. And you always keep going back to them. Vanilla ice cream is another such flavor. My most favorite of all since childhood. And my second favorite these days is coffee ice cream, but more on that later. Plain vanilla ice cream without any toppings or such things, is something I can live on forever.

Oats & Wholewheat Chocolate Chip Cookie Ice Cream Sandwich 1

Though I had never made vanilla ice cream before (but not sure, why ??}. So this weekend, I thought to treat myself and my friends with these amazing chocolate chip cookie ice cream sandwiches. I did make some ice cream sandwiches last summer too, but the cookies were chocolate sables and the ice cream was store bought.

Oats & Wholewheat Chocolate Chip Cookie Ice Cream Sandwich 2

Last year when I made them, it was during peak summers {when temperature hits 45 degrees C}. Holy Cow! I had tough time handling the ever melting ice cream. God only knows, how I managed to assemble the sandwiches. I was running between the fridge and my living room, where I was taking pictures of them cuties. But it was surely worth all that hassle.

Oats & Wholewheat Chocolate Chip Cookie Ice Cream Sandwich 3

This year too, I had been wanting to make them again, but with homemade ice cream this time. But last year’s struggle with a scorching heat prevented me from doing that early. And I kept this procrastinated, until rains arrived. Weather is cooler these days, though some days are humid too. In fact, it’s perfect weather to enjoy these ice cream sandwiches. Ice cream wouldn’t melt faster than you might think and slip through the cookies sandwiching it. No hassle but pure joy!

Oats & Wholewheat Chocolate Chip Cookie Ice Cream Sandwich 5

Now the recipe had to be a really good one. And you must have easily guessed it by now, that whom I resorted to. Yes, I baked chocolate chip cookies from Dorie Greenspan’s Baking, From My Home to Yours and made the vanilla ice cream from David Lebovitz’s The Perfect Scoop.

Oats & Wholewheat Chocolate Chip Cookie Ice Cream Sandwich 4

Both the geniuses did their magic and I ended up having these amazing ice cream sandwiches. I did some tweaks to cookies recipe, replacing the plain flour by half oats and half whole wheat and reduced the butter and sugar, Dorie has mentioned. I tasted the dough, and found it too sweet for my liking so I added more whole wheat flour. And the cookies were still really scrumptious. And for the ice cream, I chose the custard version over Philadelphia style, simply because I wanted my ice cream to be richer and creamier. I halved the recipe, both for cookies and ice cream, and that yielded ten mid sized sandwiches. Good enough to treat all my friends, still leaving me with a spare one to be enjoyed later during the week.

Vanilla Bean Ice Cream

Ingredients

1/2 cup whole milk
70 gm sugar
1 cup low fat cream
pinch of salt
1/2 vanilla bean, split
3 large egg yolks
1/2 tsp vanilla extract

Instructions

  1. Warm the milk, sugar, vanilla bean, salt and 1/4 cup of cream in a medium saucepan. Once the mixture is warm, cover, remove from heat and let steep at room temperature for 1 hour.
  2. Rewarm the vanilla-infused milk mixture. Pour the remaining 1/4 cup cream into a large bowl and set a mesh strainer on top.
  3. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  4. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Strain the custard through a strainer and stir into the cream.Discard the used vanilla bean.
  5. Let the mixture cool for 30 minutes on room temperature. Mix in the vanilla extract.
  6. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
  7. In a large rectangular glass or ceramic pan, spread the ice cream and freeze in freezer, until set properly.

Oats Wholewheat Chocolate Chip Cookies

Ingredients

1/2 cup rolled oats, powdered in food processor
1 cup whole wheat flour
1/4 tsp salt
1/2 tsp baking soda
80 gm butter
1/2 cup sugar
1/3 cup light bown sugar
1 tsp vanilla extract
1 large egg
3/4 cup chocolate chips
1/2 cup finely chopped walnuts

Instructions

  1. Cream butter and both the sugars together in medium bowl, until pale and fluffy.
  2. Beat in the vanilla and egg, incorporating well into the mixture, scraping the sides of the bowl.
  3. In a separate bowl, mix flour, oats, salt, baking soda together and then mix into the butter and sugar mixture.
  4. Fold in the chocolate chips and walnuts. Chill the dough for 30 minutes.
  5. Meanwhile, preheat the oven at 180 degree C and line two baking sheets with baking mat or parchment paper.
  6. Taking 1 tbsp of the cookie dough, roll into cookies and place on the prepared baking sheets, with 2 inches from each other. Bake for 10-12 minutes, or until golden. Let cool completely on wire rack.
  7. For assembling,  cut out the ice cream discs using a 1 1/2 inch cookie cutter, sandwiching the ice cream between two similar sized cookies. Repeat until all the ice cream is consumed. Store in freezer, until ready to serve.

Filed Under: cookies, ice cream Tagged With: baking, chocolate chip cookies, david lebovitz, dorie greenspan, food, frozen, oatmeal, the perfect scoop, vanilla bean ice cream, wholewheat

Vietnamese Coffee Ice Cream…Coffee Love

October 8, 2012 by TheWhiteRamekins

It’s the coffee fever, which doesn’t seem to get over me anytime soon. Whichever eatery I go these days, I look for something made with the deep flavor of coffee to end the meal. Since the day, I had that drop dead sinful coffee ice cream  at Crowne Plaza, during one of our Blogger’s Table visit, the love for the dark beans has been residing deep down my heart. I am just in love with these tiny dark mysterious coffee beans.

Baking a Chocolate Espresso Charlotte wasn’t just enough to satisfy the seemingly never dying craving for my this new found love. Not a day has passed, when I hadn’t had a sip of coffee at work {this is, when I generally try to avoid caffeine}.  And this is apparently trying to defeat all my diet regime.

While I had been talking to Ruchira and Deeba about the coffee ice cream, I got to know about Monsieur David Lebovitz’s Vietnamese Coffee Ice Cream recipe, which could easily be made at home, even without an ice cream maker. I was ecstatic and knew for sure that I would be making this one on weekend. A few simple ingredients, whipping, chilling, scrapping, chilling, scrapping and chilling and then you are all set to enjoy The Perfect Scoop. The silky, velvety, deep and sensuous flavor is something which a single scoop of this ice cream can get you to.

Ingredients

600gm sweetened condensed milk
375ml espresso, cooled
200ml single cream
Big pinch of finely ground dark roast coffee

Instructions

  1. Mix all the ingredients and pour into a baking pan or a firm shallow dish.
  2. Chill and freeze the mixture for about 45 minutes, until ice crystals start to form towards the edges.
  3. Scrap the semi frozen mix with a fork or mix using a hand blender and return to freezer.
  4. Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing
  5. Keep checking periodically and stirring while it freezes until the ice cream is frozen. It will likely take 2-3 hours to be ready.

Filed Under: ice cream Tagged With: coffee, david lebovitz, espresso, food, frozen, ice cream, no churn ice cream

Hi! I'm Himanshu - a home chef who loves to cook, bake, style and photo shoot... Read More…

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