S'mores Philadelphia style Ice Cream


 
S'mores Philadelphia Style Ice cream - creamy vanilla philadelphia style ice cream is layered with toasted marshmallow pieces, chocolate shards and crushed graham crackers. Philadelphia ice cream is incredibly easy to make and the perfect base for this s'mores ice cream #smores #s'mores #icecream #philadelphiastyle #vanillaicecream
S'mores Philadelphia Style Ice cream - creamy vanilla philadelphia style ice cream is layered with toasted marshmallow pieces, chocolate shards and crushed graham crackers. Philadelphia ice cream is incredibly easy to make and the perfect base for this s'mores ice cream #smores #s'mores #icecream #philadelphiastyle #vanillaicecream
S'mores Philadelphia Style Ice cream - creamy vanilla philadelphia style ice cream is layered with toasted marshmallow pieces, chocolate shards and crushed graham crackers. Philadelphia ice cream is incredibly easy to make and the perfect base for this s'mores ice cream #smores #s'mores #icecream #philadelphiastyle #vanillaicecream
S'mores Philadelphia Style Ice cream - creamy vanilla philadelphia style ice cream is layered with toasted marshmallow pieces, chocolate shards and crushed graham crackers. Philadelphia ice cream is incredibly easy to make and the perfect base for this s'mores ice cream #smores #s'mores #icecream #philadelphiastyle #vanillaicecream
S'mores Philadelphia Style Ice cream - creamy vanilla philadelphia style ice cream is layered with toasted marshmallow pieces, chocolate shards and crushed graham crackers. Philadelphia ice cream is incredibly easy to make and the perfect base for this s'mores ice cream #smores #s'mores #icecream #philadelphiastyle #vanillaicecream
S'mores Philadelphia Style Ice cream - creamy vanilla philadelphia style ice cream is layered with toasted marshmallow pieces, chocolate shards and crushed graham crackers. Philadelphia ice cream is incredibly easy to make and the perfect base for this s'mores ice cream #smores #s'mores #icecream #philadelphiastyle #vanillaicecream

Making your own ice cream is super fun for a few reasons. One, you feel like a total badass. Two, you can make it whatever flavour you like. And Three (or maybe two and a half), it's great for using up little extras you may have leftover from baking projects. It is a great way to use up cream. Extra chocolate can get stirred in, or maybe a handful of nuts. You can swirl in the little bit of peanut butter leftover, or add some fruit that is on it's last legs. Or, of course, you can make S'mores Ice Cream. S'mores Philadelphia Ice Cream, to be specific. (More on the Philadelphia part in a second). 

This S'mores Philadelphia Style Ice cream came about after a day of making these S'mores Macarons. We were left with a bunch of weird shaped marshmallow pieces, and a couple of graham crackers, and S'mores on the mind. I had been meaning to try out a Philadelphia style ice cream for a while. Philadelphia style differs from 'traditional' ice cream base,  in that it doesn't use any egg yolks. This means that it is much easier to prepare, and gives you a lighter ice cream both in colour and in taste - anglaise ice cream is amazing too, but it can get kind of intense, and is often a creamy colour, as opposed to this Philadelphia Style, which is white due to the absence of the egg yolks. Both types of ice cream have their place, but I have a feeling Philadelphia Style is going to definitely become a part of the repertoire from here on out. I loved how easy it was to prepare, it didn't leave you with any extra whites (although an anglaise is my fave way to use up eggs), and I loved the taste it produced. It's as easy as no churn ice cream to prepare (although does require the use of an ice cream machine), but in my opinion, tastes far far better. Philadelphia Style is the new no churn. I'm calling it. 

Because the ice cream base was so easy to make, putting together this ice cream was stupid simple. All I did was churn the ice cream, then layer with the marshmallow pieces, which I lightly toasted, some graham cracker chunks, and some chopped chocolate. All you have to do is layer it lasagna style, freeze until solid, and you are good to go. I used homemade marshies but store bought would 100% work perfectly here too, and make the process even easier. If you haven't ventured into homemade ice cream before, this would be a great place to start. 

A few wee tips:

  • There aren't many ingredients in this, so for the base, if possible, use the best quality ingredients that you can. 
  • This is 100% customisable - add whatever you like to it!
  • Ice Cream makers seem like a weird investment but I promise you, once you make your first batch you're going to be hooked! I just have the one which connects to my Kitchenaid, but the counter top ones work great too.
  • Don't forget to freeze your ice cream bowl ahead of time 
 

 

S'mores Philadelphia Style Ice Cream

- Makes one litre / one quart / one loaf pan worth -

Ice Cream Base Slightly adapted from The Perfect Scoop

Ice Cream Base
500ml (2 cups) heavy Cream
250ml (1 cup) whole Milk
150g (3/4 cup) granulated sugar
pinch of kosher salt
1/2 tsp vanilla bean paste

S'mores Mix-ins
175g marshmallows, cut into large chunks (I used homemade, recipe can be found here)
4 graham crackers, broken into pieces
100g chocolate, chopped (I used Chocolate squares, broken into pieces)
 

 

- PROCESS -

 

Combine 250ml (1 cup) of the Cream, Sugar, and salt in a small pot, and heat over low heat, stirring gently, until warmed through and the sugar has dissolved. 

Remove from the heat and add the rest of the cream, the milk, and vanilla bean paste. Transfer to a container, and place in the refrigerator until completely cool.

Place a loaf pan or whatever vessel you are going to use to freeze the ice cream in the freezer (A loaf pan works well for layering). 

Churn the ice cream base in your ice cream maker according to manufacturer's instructions. While the ice cream is churning, place the marshmallows evenly on a heat proof surface, and toast using a blow torch. Transfer to the freezer. 

Remove the loaf pan and marshmallows from the freezer once the ice cream base has finished churning. Layer about a third of the ice cream in the bottom of the pan. Top with a third of the marshmallow, dotting evenly across the surface, then crumble a graham cracker in fairly large chunks and add. Add about a third of the chocolate, distributing evenly. Top with the second third of the ice cream, and add more marshmallow, graham cracker and chocolate. Add the final third of ice cream, and top with the remaining mix in ingredients. Loosely cover with plastic wrap, and transfer to the freezer until totally frozen, at least 4 hours or up to overnight. 

S'mores Philadelphia Style Ice cream - creamy vanilla philadelphia style ice cream is layered with toasted marshmallow pieces, chocolate shards and crushed graham crackers. Philadelphia ice cream is incredibly easy to make and the perfect base for this s'mores ice cream #smores #s'mores #icecream #philadelphiastyle #vanillaicecream

Toasted Coconut Ice Cream Pops with Passionfruit Magic Shell


 
Toasted Coconut Ice Cream Pops with Passionfruit magic shell - a creamy toasted coconut ice cream is dipped in a punchy passionfruit magic shell. Quite possibly the most perfect ice cream combination you will ever come across. #passionfruit #toastedcoconut #icecreampop #icecream #magicshell
Toasted Coconut Ice Cream Pops with Passionfruit magic shell - a creamy toasted coconut ice cream is dipped in a punchy passionfruit magic shell. Quite possibly the most perfect ice cream combination you will ever come across. #passionfruit #toastedcoconut #icecreampop #icecream #magicshell
Toasted Coconut Ice Cream Pops with Passionfruit magic shell - a creamy toasted coconut ice cream is dipped in a punchy passionfruit magic shell. Quite possibly the most perfect ice cream combination you will ever come across. #passionfruit #toastedcoconut #icecreampop #icecream #magicshell
Toasted Coconut Ice Cream Pops with Passionfruit magic shell - a creamy toasted coconut ice cream is dipped in a punchy passionfruit magic shell. Quite possibly the most perfect ice cream combination you will ever come across. #passionfruit #toastedcoconut #icecreampop #icecream #magicshell
Toasted Coconut Ice Cream Pops with Passionfruit magic shell - a creamy toasted coconut ice cream is dipped in a punchy passionfruit magic shell. Quite possibly the most perfect ice cream combination you will ever come across. #passionfruit #toastedcoconut #icecreampop #icecream #magicshell
Toasted Coconut Ice Cream Pops with Passionfruit magic shell - a creamy toasted coconut ice cream is dipped in a punchy passionfruit magic shell. Quite possibly the most perfect ice cream combination you will ever come across. #passionfruit #toastedcoconut #icecreampop #icecream #magicshell
Toasted Coconut Ice Cream Pops with Passionfruit magic shell - a creamy toasted coconut ice cream is dipped in a punchy passionfruit magic shell. Quite possibly the most perfect ice cream combination you will ever come across. #passionfruit #toastedcoconut #icecreampop #icecream #magicshell

Friday marked 3 months we haven't had gas to our apartment. And ohhhhh boy I am pissed off about it. Cooking on a wee camping style element is ok, until you have to make two things at once. Or, say, you would like all the components of dinner ready at the same time. A lady in my building told me she's just been eating tacos for three months. While we aren't that extreme, it's definitely annoying. But instead of coming here to complain more (lol, too late), I'm gonna pop this recipe here that still requires the use of a burner, but only one at a time and just for a wee bit - these toasted coconut ice cream pops with a passionfruit magic shell.

A couple of months ago I was invited along to the Valrhona USA headquarters to have a play with their new inspiration line! Turns out it's just in Brooklyn, same as me! This is what happens when you don't get out much - you don't realise things are just under your nose. Anyways, it was a super fun night, we got to meet their amazing pastry chef who showed us all sorts of fancy things, and we learnt all about their new line of fruit and nut couvertures (which is a fancy name for chocolate with a high cocoa butter content). They have recently released an almond and a passionfruit (!!) flavour, both of which taste insanely good, and also happen to be vegan if that sort of thing floats your boat. The release of these is going to be an exciting new development for vegan desserts, but also super exciting for people like me who are addicted to passionfruit, but also equally sad that they are almost impossible to get hold of here in NYC. So this is the next best option. The Passionfruit couverture is made with cocoa butter and passionfruit juice, meaning that it has an insanely punchy passionfruit taste, with the flavour not being drowned out by sugar as it would be in a nectar or juice. 

One of the things that we were shown while we were there was a passionfruit magic shell. Magic shell is essentially chocolate warmed with a neutral oil, which means that when it comes into contact with something cold (like ice cream), it solidifies into an amazing, crunchy crackly shell. The pastry chef had made a passionfruit magic shell, which we dipped teeny little perfect bars of coconut sorbet into. My mind was blown, and I knew it had to be replicated at home, and so here we are! 

I wanted to kind of keep the same flavour profile going as we tasted at Valrhona, but wanted to make it an ice cream base rather than a sorbet (because I like to think I'm fancy, but I'm not that fancy). So, I went with a toasted coconut ice cream - essentially an anglaise (custard), which you infuse overnight with toasted coconut before churning in your ice cream maker and freezing into popsicle moulds. Once they have frozen down, I took them out of the moulds, let them chill out in the freezer for a bit, and then melted down some grapeseed oil and the passionfruit chocolate, let it cool, then dunked the pops in. It's kind of stressful to dunk but also super fun to watch the shell set almost immediately into a perfectly smooth form. I then drizzled them with some white chocolate (totally optional but another step to make you look fancy), and we were all done! The toastyness of the coconut ice cream paired so perfectly with the punchy chocolate shell - these are going to be firmly on repeat whenever I feel the need to impress someone. 

A few wee tips:

  • The toasted coconut ice cream base ideally needs overnight to infuse the coconut flavour, so you will need to account for this. If you are in a pinch you can just chill it down with the coconut, and once chilled, strain it out. 
  • I made the magic shell using Valrhona Passionfruit Couverture, but if you aren't able to get that, a white chocolate, or milk / dark chocolate would also make an amazing magic shell coating to pair with the toasted coconut. The ratio for the magic shell is approximately 1 part neutral oil to 5 parts chocolate, by weight.
  • These are the pop moulds that I used. I love how fancy they look, and they are the perfect size! This recipe will work in any pop mould though!
 

 

Toasted Coconut Ice Cream Pops with Passionfruit Magic Shell

- Makes about 7 pops -

Magic Shell recipe from Valrhona Pastry Chef, Sarah Tibbets

Toasted Coconut Ice Cream
150g unsweetened shredded coconut
475g whole milk
350g heavy cream
6 egg yolks
200g sugar
1/2 tsp vanilla bean paste
1/4 tsp salt
 

Passionfruit magic shell
400g Passionfruit Couverture
80g grape seed oil

Melted white chocolate, to drizzle

 

- PROCESS -

TOASTED COCONUT ICE CREAM

Preheat the oven to 350˚f / 180˚c. Spread 50g of the shredded coconut onto a baking sheet, and bake for 8-10 minutes, stirring frequently, until toasted and golden. Remove and allow to cool.

In a medium saucepan, whisk together the milk and cream. Place over medium high heat, and bring to just shy of a simmer. Meanwhile, whisk together the egg yolks, sugar, vanilla and salt until the mixture lightens in colour.

Remove the milk mixture from the heat, and whisking constantly, pour about half of it into the egg yolk mixture to temper the yolks. Mix well to combine, then pour back into the saucepan, and place over medium low heat. Heat, stirring constantly, until the mixture coats the back of a spoon and reads 175˚f / 80˚c on a thermometer. Strain into a container, and stir in the toasted and untoasted coconut. leave to sit at room temperature for an hour, then cover and place in the fridge for at least four hours, until it has cooled to at least 40˚f / 5˚c. Strain the mixture through a sieve to remove the coconut, pressing down hard to remove as much of the liquid as possible.

Transfer the cooled ice cream base to your ice cream maker and churn according to the manufacturer's instructions.

Divide the ice cream mixture evenly amongst your ice cream moulds. Add sticks and freeze until solid, ideally overnight.

PASSIONFRUIT MAGIC SHELL

Create a double boiler by placing a heatproof bowl over a pot of simmering water. Do not let the bowl touch the water. Place the Passionfruit Couverture and the grape seed oil in the bowl, and stir well, heating until the mixture is smooth and cohesive. Remove the bowl from the pot, ensuring no water gets into the mixture, and set aside to cool to 37˚c / 98˚f. Transfer to a narrow jar or glass which is wide enough and deep enough to dunk your ice cream pops. 

ASSEMBLY

Place a sheet pan lined with a silpat or baking paper into the freezer. Carefully unmould the ice cream pops, and place back into the freezer while you prepare and cool the magic shell. 

Working with one at a time, dip an ice cream pop into the jar of magic shell, ensuring that it is evenly coated. Allow any excess to drip off, then place back onto the sheet pan in the freezer (I like to do this near the freezer, only bringing one pop out at a time). Repeat with the remaining pops until all are coated. Allow to sit in the freezer for another 10 minutes to firm up completely before drizzling with melted white chocolate. If needed, add a little grape seed oil to the white chocolate to help make it easier to drizzle.

Store leftovers in an airtight container in the freezer. 

 

Toasted Coconut Ice Cream Pops with Passionfruit magic shell - a creamy toasted coconut ice cream is dipped in a punchy passionfruit magic shell. Quite possibly the most perfect ice cream combination you will ever come across. #passionfruit #toastedcoconut #icecreampop #icecream #magicshell

Salted Caramel No Churn Ice Cream


 
Salted Caramel No churn Ice Cream - creamy vanilla no churn ice cream is swirled with a spiced salted caramel ripple. A fancy wee twist on everyone's favourite no-churn recipe #nochurn #icecream #saltedcaramel #caramel #vanilla #nochurn
Salted Caramel No churn Ice Cream - creamy vanilla no churn ice cream is swirled with a spiced salted caramel ripple. A fancy wee twist on everyone's favourite no-churn recipe #nochurn #icecream #saltedcaramel #caramel #vanilla #nochurn
Salted Caramel No churn Ice Cream - creamy vanilla no churn ice cream is swirled with a spiced salted caramel ripple. A fancy wee twist on everyone's favourite no-churn recipe #nochurn #icecream #saltedcaramel #caramel #vanilla #nochurn
Salted Caramel No churn Ice Cream - creamy vanilla no churn ice cream is swirled with a spiced salted caramel ripple. A fancy wee twist on everyone's favourite no-churn recipe #nochurn #icecream #saltedcaramel #caramel #vanilla #nochurn
Salted Caramel No churn Ice Cream - creamy vanilla no churn ice cream is swirled with a spiced salted caramel ripple. A fancy wee twist on everyone's favourite no-churn recipe #nochurn #icecream #saltedcaramel #caramel #vanilla #nochurn
Salted Caramel No churn Ice Cream - creamy vanilla no churn ice cream is swirled with a spiced salted caramel ripple. A fancy wee twist on everyone's favourite no-churn recipe #nochurn #icecream #saltedcaramel #caramel #vanilla #nochurn
Salted Caramel No churn Ice Cream - creamy vanilla no churn ice cream is swirled with a spiced salted caramel ripple. A fancy wee twist on everyone's favourite no-churn recipe #nochurn #icecream #saltedcaramel #caramel #vanilla #nochurn
Salted Caramel No churn Ice Cream - creamy vanilla no churn ice cream is swirled with a spiced salted caramel ripple. A fancy wee twist on everyone's favourite no-churn recipe #nochurn #icecream #saltedcaramel #caramel #vanilla #nochurn

Our oven broke this weekend. Without any warning. I went to put in a batch of cinnamon rolls, and opened the oven to realise that there was zero heat in there. NOT ideal when you spend your life using the oven, but also not surprising that it kicked it seeing as how hard I work it. This is the second time it's broken this year, so I am secretly hoping the landlord offers to replace it, in which case I have a load of links ready to send him with my requests. Dreams are free. Luckily we have a little convection oven at the studio which Rich popped over and picked up (he went willingly, the man does love cinnamon rolls), so we were still able to have cinnamon rolls, and the oven got fixed today. All is well.

Ice cream is the perfect "my oven is broken" food. Ticks all the boxes. And as much as I love my Ice Cream maker, there is something extra awesome about no-churn Ice cream. I was totally blown away the first time that I made it - apart from being a bit more melty than regular ice cream, the texture and taste is pretty spot on when you compare it to a churned ice cream. It's a teeny bit sweeter, but just as easy (if not easier) to customise than churned ice cream, and definitely much less effort - you can have a batch whipped up in 5 minutes, and it will be ready to go as soon as it has frozen! 

I kept it pretty simple this time around and added in a salted caramel drizzle between the layers of the ice cream. The Caramel is a super simple recipe - sugar is cooked until it is a lovely toasty amber colour, which you then deglaze with butter, before stirring in some cream, and a healthy dose of salt. I also added a little special ingredient at the end - some bakers grind by Pepper and Me. Pepper and Me is a New Zealand company run by my friend the lovely Cherie - she originally started her company to produce products which help with milk production in breastfeeding Mums, but is slowly taking over the spice scene in NZ with epic seasonings, sauces, pastes and flavoured salts. If you are in NZ make sure that you get your hands on some of this baker's grind - It's a Vanilla baked Salt and Sugar blend, mixed with some cinnamon, star anise and cardamom. The result is a grinder full of happiness that goes well in baked goods, or in this case, caramel. If you aren't New Zealand based, the caramel tastes just as delicious without the spices - I have added an adaptation in the recipe!

A few wee notes:

  • The recipe I have included for the caramel makes much more than you need, but in my opinion, if you are going to go to the effort to make caramel, you might as well make a good sized batch - it keeps for a really long time, and is so good on everything!
  • You don't need a stand mixer for this recipe - electric beaters work just as well, or a whisk if you are feeling energetic! 
  • Have everything ready to go when you make the caramel, as things can move quite quickly! 
  • Watch the sugar for the caramel very very carefully as it can turn very quickly
  • The Salted Caramel needs time to cool fully before you use it, so make sure you account for this. 
  • Remaining salted caramel can be stored in the fridge - just allow it to stand at room temperature to soften slightly before using, otherwise you can microwave it in 15 second bursts to soften.
 

 

Salted Caramel No Churn Ice Cream

- Makes about 6 cups (one loaf pan) -

Salted Caramel
2 cups (400g) sugar
12 Tbsp (170g) unsalted butter, cut in chunks, at room temperature
1 cup (250ml) heavy cream, warmed
2 Tbsp ground Baker's Grind (Spiced sugar and salt blend)
1 tsp flaky sea salt (if you are not using baker's grind, increase this to 1 Tbsp)

No Churn Ice Cream
1 400g (14oz) can sweetened condensed milk
2 cups (500ml) heavy cream
1 tsp vanilla bean paste
6 Tbsp Salted Caramel

- PROCESS -

SALTED CARAMEL

Place the sugar in a medium sized heavy bottom saucepan. Heat on medium, stirring constantly. The sugar will start to form clumps, then begin to melt. Cook until is it amber in colour, then remove from the heat and immediately add all of the butter. Be careful as the caramel will bubble rapidly. Once the butter is incorporated, add the cream and stir well. Stir in the baker's grind and / or salt, and pour into a glass jar. Allow to cool completely.

ICE CREAM

Place the condensed milk, cream, and vanilla in a large bowl, or in the bowl of a stand mixer fitted with the whisk attachment. Mix on medium - high until the mixture is thick and peaks form.

Place a third of the ice cream mixture into a freezer safe container (I used a loaf pan). Drizzle over about 2 Tbsp of the salted Caramel. Top with the second third of ice cream, drizzle with caramel, then repeat the process once more. Cover the container loosely with plastic wrap and freeze until solid, at least 6-7 hours, preferably overnight. 

Return leftovers to the freezer soon after serving.

 

Salted Caramel No churn Ice Cream - creamy vanilla no churn ice cream is swirled with a spiced salted caramel ripple. A fancy wee twist on everyone's favourite no-churn recipe #nochurn #icecream #saltedcaramel #caramel #vanilla #nochurn

Thank you to the lovely Cherie of Pepper and Me for sending goodies all the way to NYC!