Salted Sweet Corn Ice Cream (No-churn)

Salted Sweet Corn Ice Cream (No-churn)

Hello Everyone! Earlier on the beginning of this month we’ve been experiencing dangerously high heat indexes, to the high 40s and I think even 50 degrees celsius in some cities in the provinces. The scorching weather we’ve been experiencing has left me craving for something sweet and something cold to beat the heat! Something like Salted Sweet Corn Ice Cream!

Central Coast, NSW (July 2011)

I remember when I was still studying in Australia for my Bachelor’s Degree in Design; I went on a weekend away trip up north to the country with my friend to visit her family. We stopped over… Somewhere (I can’t remember where) and ended up having Cold Stone Ice Cream at the beach in the dead winter. So there’s really no excuse to only have ice cream during the summery days! *cheeky grin* Also, I just realised that the photo above was taken almost 9 years ago (July 2011)!

Mini tangent aside, you can still whip this up even though we’re now entering the rainy season here in the Philippines; I mean we still have relatively hot and humid days in between the rainy days anyway.

This Salted Sweet Corn Ice Cream is sweet, summery, and creamy with that perfect hint of salt for that classic sweet-and-salty buttered corn at the backyard cookout kind of flavour. Perfect for a quick quarantine dessert! The great thing about it is that you don’t need an ice cream churner for this recipe, and most may already be readily available in your pantry. If not, be sure to pick them up on your next grocery run.

Salted Sweet Corn Ice Cream (No-churn)

It’s common for many to not associate or equate corn to something sweet, but rather used in savoury meals. But in Southeast Asia, specifically in Malaysia, Singapore, and the Philippines, corn is widely used in various desserts, most especially in ice cream.

Before we dive into tonight’s recipe, please take the time to check out the original where I drew my inspiration from over on My Recipes by Stacey Ballis.

Salted Sweet Corn Ice Cream (No-churn) Ingredients

PREP TIME 4 HOURS* | COOKING TIME | SERVES 4-6

*For freezing time, minimum 4 hours or up to 24 hours.

INGREDIENTS

  • 1 bag (200g) frozen corn**, thawed, quickly blanched, and roughly chopped
  • 1 can (218g) sweetened condensed milk
  • 1 cup (250ml) all purpose cream
  • 1 tsp vanilla extract
  • Pinch of salt
  • Yellow food colouring (optional)

** Alternatively, you can use fresh corn or canned corn as well for this recipe. Whichever is readily available.

Note:

When selecting fresh corn, look for plump ears with tight, green husks that feel cool and a little bit moist in your hand. Note that the natural sugars in sweet corn start converting into starch the minute it’s picked so buy the freshest ears you can find and be sure to use them within a day or two of bringing them home.

METHOD

  1. In a chilled medium-sized mixing bowl, whip the all purpose cream using an electrical hand-held mixer until soft peaks start to form.
  2. Add the sweetened condensed milk and continue to whip to soft peaks, it should be fluffy and mousse-like. Add the corn together with the vanilla extract and pinch of salt. Gently fold through and then, using a stick blender, blitz the mixture to break down the corn kernels.
  3. Pass the mixture through a sieve to get rid of the corn fibres to get a smooth-textured ice cream. Pour into an airtight container and freeze for 4 hours or up to 24 hours. Let sit at room temperature for about 15-20 minutes before scooping and serving on a hot summer’s day!

It’s excellent garnished with caramel sauce (and/or caramel popcorn), nut of choice or cornflakes for an added element of crunch! Enjoy!

Salted Sweet Corn Ice Cream (No-churn)

So before I end tonight’s post, I just want to share the little mishaps I had when making this ice cream. Firstly, I wanted to add just a hint of yellow food colouring to give a mixture a slight tint. I was slowly tipping the bottle over and nothing came out. I shook the bottle a bit, and only a tiny drop came out. I shook it again and then… boom. I think a teaspoon or more of it spilled out. Now it looks like the kind of ice cream you’d get from the stores that are 90% food colouring/flavouring *le sigh*.

Secondly, after freezing the ice cream mixture overnight, I was super excited to dig into it the next day. To my dismay, the ice cream was way too salty for my liking. It was really unpleasant to eat. On top of that, the ice cream tasted nothing like sweet corn at all. The corn kernels that were added to the mixture were hard and frozen. I was basically eating salty ice cream with cold chunks of corn that barely taste like corn. I was so disappointed.

I decided to try and fix this without having to throw out the first batch I made, all I needed was more cream, which I had to wait to get a week later on my fortnightly grocery run. I took the batch of ice cream out of the freezer and just let it sit on the countertop for about half an hour until it melted back into cream. Then I whipped the new all purpose cream in a chilled bowl until soft peaks started to form and then added the melted ice cream to the bowl. This definitely made the cream mixture less salty, but still hits just right. This also made the colour of the ice cream less intense.

Salted Sweet Corn Ice Cream (No-churn)

After adding the cream and melted ice cream together, I whipped it further and then got my stick blender out to blitz the corn into the cream mixture. This basically ensures that the corn flavour is mixed into the cream and also solved the issue of having icy chunks of corn. And violà! Fixed.

BON APPÉTIT

– Ally xx

myTaste.com

Double Chocolate Sea Salt Caramel Cookies

Double Chocolate Sea Salt Caramel Cookies

Hello Everyone! Before I dive into today’s recipe, I just want to let you know that I may not be posting up a recipe next week Tuesday as I will be away from Saturday to Tuesday evening (I say ‘may’ only because depending if I can write up a post in advanced or even write one the night I get back, but may be to tired for that). This also means that Jialing and I won’t be having our fortnightly Muffin Making Monday because well, Monday I will be on a road trip back to base camp. I will be heading to the Red Centre of Australia exploring the rugged outback beauty and taking in all the richness in Aboriginal culture. For a person who loves adventure but hates camping, it’s going to be an experience, and I don’t know whether I am looking forward to or will regret looking forward to a weekend of 38-42 degree celsius weather over at Alice Springs/Uluru…

Double Chocolate Sea Salt Caramel Cookies

Anyway, you’ll probably hear more of that on next week’s post I presume, so let’s get back to the point of tonight’s post. So as you know from my previous post, Jialing’s actual birthday was on Tuesday. On Monday she came over and baked herself some birthday cupcakes, gluten free chocolate cupcakes I believe. Anyway, as usual, I didn’t want to just sit around and watch her bake, so I decided to bake too! Just something simple to kill time and something that I could easily take to work because I wasn’t keen on having them all to myself – and so I decided on baking some cookies. I wasn’t sure of what I wanted to make at first, until I stumbled upon Martha Stewart’s recipe for Double Chocolate Chunk Cookies. It was so convenient because I practically had every ingredient in my pantry, except of course the chocolate and I was a little short on cocoa powder as well. When I got to the chocolate/lollies section at Coles, I was unsure of what chocolate to get for the cookies. The original recipe uses milk chocolate, but I personally don’t really like milk chocolate – I like them dark… Just like my men (just kidding)! If you know me, I never fail to finish a sentence, be it my own or a friend’s, like that! Just as how I finish a sentence breaking out into a song if the first part resembles lyrics to a song I know. Anyway, got side tracked there, as I was browsing through the dark chocolates, I came across Lindt’s Sea Salt Caramel Dark Chocolate. I knew instantly that these bad babies are going into my cookies. And I’m glad I got them! They did not overpower the double chocolate flavour of the cookies, but instead they gave just a subtle hit of saltiness and oozy gooey caramel. Soft and moist on the inside, crunchy on the outside. I am actually salivating now just typing that!

Double Chocolate Sea Salt Caramel Cookies Ingredients

PREP TIME 10 MINS | COOKING TIME 15 MINS | MAKES 15 COOKIES

INGREDIENTS

  • 2 large free range eggs
  • 1 cup plain flour
  • 1 cup sugar
  • 1/2 cup cocoa powder
  • 200g Lindt Sea Salt Caramel dark chocolate (or any other kind of chocolate), 100g coarsely chopped, 100g cut into chunks
  • 100g unsalted butter
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt (optional)*

*The original recipe adds 1/2 tsp of salt, but because I am using a chocolate that already has sea salt in it, I lessened the amount of salt a little bit – or I guess depending you can ignore the salt completely. My cookies did not turn out to be very salty in the end anyway.

METHOD

  1. Preheat oven to 160C.
  2. Add the flour, cocoa powder, baking soda, and salt into a medium bowl and whisk together until combined. Set aside.
  3. Melt coarsely chopped chocolate together with the butter in a small heatproof bowl set over a pan of simmering water, or in the microwave for about 30-45 seconds. Stir to combine the mixture.
  4. In a large bowl, add the sugar, eggs, vanilla, and the chocolate mixture. Using a handheld electric mixer, mix on medium speed until well combined combined. Then reduce the speed to low and gradually mix in the flour mixture. Once combined, fold in chocolate chunks using a spatula.
  5. Scoop the batter onto a baking tray lined with baking paper (as Martha’s recipe goes, I used an ice cream scooper to measure out my cookie batter). Leave about a 2-cm gap between the cookies as they will flatten out while baking in the oven.
  6. Bake until cookies are flat and the surfaces begin to crack (about 15 minutes). Once done, remove from the oven, lift the baking paper from the tray and transfer the cookies to a wire rack. When you remove the cookies from the oven, you will notice that they are a bit soft – this is normal as they will start to firm up when they cool down. So be careful to not assume they are underdone and risk over-baking them.
  7. Let them cool for about 5-10 minutes. Cookies can then be stored in an airtight container at room temperature for up to 3 days.

Double Chocolate Sea Salt Caramel Cookies

Double Chocolate Sea Salt Caramel Cookies

I mean, just look at that caramel goodness trying to peak through the cracks! As I mentioned above, I brought these bad boys into work the next day and they were a crowd pleaser! My boss Max (who by the way, just got back from Bali that day and said he’d have half because he’s on a “diet”), had a whole cookie to himself and was practically having foodgasms. I don’t blame him, they were THAT good. Everyone in the office loved it, but not enough for a second helping, or maybe because they were just so sinful, they couldn’t bring themselves to have another – except for my community manager James. He was quick to ask for another cookie before he stepped into a meeting, and before I left for the day.

If you want to attempt making these cookies – I HIGHLY recommend the sea salt caramel by Lindt! Even if it’s just eating them on their own. Too good!

BON APPÉTIT

– Ally xx

myTaste.com

Ferrero Rocher & Nutella Cake with Hazelnuts

Ferrero Rocher & Nutella Cake with Hazelnuts

Hello Everyone! I would like to dedicate today’s post to my partner in crime, my matchy-matchy twin, and all round foodie & gym/boxing buddy, Maria the Mew (also known as Jialing), the happiest of birthdays! Happy Birthday my love, and I hope you had a most fantabulous day today! Hope you also liked my essay-like birthday card and present that I got for you 🙂

Though it wasn’t a particularly sunny day, we celebrated an early birthday on Saturday afternoon at Coogee Beach with lots of cake, dessert, drinks, and food. Oh and BARBECUE! Then ending the night at Beach Burrito Company with some margaritas and tequila. We also celebrated her birthday today by having dinner at Pizza e Birra on Crown Street at Surry Hills and having left over cake and flan for dessert.

Ferrero Rocher & Nutella Cake with Hazelnuts

So today’s recipe can originally be found on Better Baking Bible, and was actually baked by Jialing while I assisted in preparing the decorations for her cake. I also helped crush the hazelnuts and slap them on to the sides of the cake. On Friday night after work for the both of us, Jialing came over to my place to bake her cake while I made flan for her birthday celebration the next day. We actually started making stuff at around 7pm and seriously did not finish making her cake until about 1am. We honestly had no idea where all the time went – we didn’t even get to bake her quiche as planned originally. Well, we did have an hour and a half or so of a dinner break in between. I mean honestly, this is how I’ve spent two Friday nights in a row – baking until 1am (my birthday cake last week).

I also think time went into having to make another batch of cake batter and waiting for that to cool down as well. The original recipe actually says to split the cake into 2 even layers, however when we took the cakes out of the oven, they looked like an okay size for a single layer and would appear to be too skinny if we had sliced them in half. So Jialing decided to make another batch of batter for just one more layer to make a three layer cake (two is never enough, and honestly probably wouldn’t look as epic). I have adjusted the quantities from the original recipe specifically to Jialing’s cake, as well as adding extra ingredients such as hazelnuts into half of the frosting mixture.

Ferrero Rocher & Nutella Cake with Hazelnuts

PREP TIME 20 MINS | COOKING TIME 25-30 MINS | SERVES 8-10

INGREDIENTS

For the cake

  • 10 large free range eggs
  • 3 cups hazelnut meal
  • 3/4 cup granulated sugar
  • 4 tbsp cocoa powder
  • 4 tbsp plain flour
  • 4 tsp baking powder

For the frosting

  • 300g unsalted butter, softened
  • 2 & 1/4 cups dark chocolate, roughly chopped (or chocolate chips)
  • 1 & 1/2 cup wafer biscuits, crushed
  • 1/2 cup Nutella
  • 1/4 cup roasted hazelnuts, roughly chopped
  • 1 & 1/2 tsp vanilla extract

For decorating

  • 8 Ferrero Rocher Chocolates
  • 3/4 cups roasted hazelnuts, roughly chopped (some whole)
  • 1 packet (125g) vanilla wafers, crushed (reserve some whole)

METHOD

  1. Preheat oven to 180C. Butter three 8-inch round pans.
  2. Cake batter: In a large mixing bowl, sift together the flour, baking powder, and cocoa powder. Mix in the hazelnut meal and set aside. In a separate mixing bowl, whip the eggs and sugar using an electric mixer on high, for about 5 minutes (when it has tripled in size). Slowly mix in the dry ingredients into the egg mixture and then divide the batter evenly between the three pans. Bake for about 25 minutes or until a toothpick comes out clean when pierced. Remove from the oven and allow to cool for about 5 minutes before transferring to a cooling wire rack to completely cool down before frosting.
  3. Frosting: Add the chocolate to a microwave safe bowl and melt the microwave, stopping every few seconds to stir and prevent the chocolate from burning. Once melted, remove and allow to slightly cool to room temperature. Transfer the chocolate to a mixing bowl and whip together with the unsalted butter, Nutella, and vanilla extract until well combined. Take half of the frosting mixture and place it into another bowl and stir in the crushed roasted hazelnuts.
  4. Assembly: Place the wafer biscuits in a ziplock bag and crush them with a rolling pin. Place the first layer of the cake onto a round cake board. Spread with half of the hazelnut frosting mixture of the frosting and sprinkle with some of the crushed wafers. Repeat for the remaining layer.
  5. Decorating: Cover the whole cake and sides with the plain chocolate frosting. Press the roughly chopped hazelnuts onto the sides of the cake and decorate the top of the cake accordingly or however you wish to. Serve!

Ferrero Rocher & Nutella Cake with Hazelnuts

Ferrero Rocher & Nutella Cake with Hazelnuts

BON APPÉTIT

– Ally xx

myTaste.com

Red Velvet Cheesecake

Red Velvet Cheesecake

Hello Everyone! I just want to start off by saying that I AM FINALLY DONE WITH MY DEGREE! Well, more like I am free from formal classes FOREVER for my Bachelor of Design degree! I’m still not entirely free as I still have my internship to complete until mid-Fenruary next year. This just means that I will have more time to spend in the kitchen, cooking up meals and experimenting with recipes. It will also give me more time write up these recipes for my blog, which makes me happy! So to keep this blog up to date on a regular basis, I have decided to run an upload schedule every Tuesday & Thursday nights. Tuesday posts will feature Muffin Making Monday recipes every two weeks, while Thursdays will predominantly be for other recipes and reviews.

Yesterday was Muffin Making Monday, but I will save that recipe for Thursday’s blog post as today will be a special one. For those of you who don’t know me personally, my birthday was 2 days ago. I celebrated my 23rd with my closest friends from uni, from primary/highschool friends from Brunei, and old/new housemates. On the Saturday I hosted a high tea & water balloon party just at the lodge – cheese & deli platters, quiches, salads, sangria, scones, and tea! Oh and of course, how could I fail to mention Red Velvet Cheesecake? Despite that everything went well, we probably spent close to 4/5 hours making water balloons that only lasted less than two minutes. Barely any of us got wet, well, I was soaking because I took a bucket of water to the head and got sprayed with the hose after stupidly approaching Marissa to genuinely lend her my slippers because ‘her feet hurt’.

On Sunday, which was my actual birthday, I celebrated with more friends at the Potting Shed at the Grounds of Alexandria. We had drinks, lots of food, and always room for some self-saucing chocolate pudding! Afterwards, we roamed around the grounds, looking at more food stalls and the on-going markets. We visited Kevin Bacon (the pig) as well and apparently it was also his birthday weekend! After the Grounds, Zargham, Jialing, and I went to the Ritz Cinema Randwick to watch Interstellar – 10/10! Brilliance is all I can say. Yvonne then join us afterwards for dinner in Kingsford and that was basically the end of a perfectly sunny spring/summery birthday weekend.

Though the weekend was perfect, can’t say the same for the week that led up to it. I had a photography assignment due the Monday of that week. Pretty much all the photographing was done – it was coming up with a bloody concept that took forever – but in the end, I got there and was able to convince my tutor for my choices. On Thursday afternoon, I decided to get a start on making my Red Velvet Cheesecake, basically just the sponge so that I would have it ready and cooled to layer with the cheesecake the next day. On the night before my celebration at home, I had a 2000w essay that needed finishing. I also had work that morning so it was indeed a stressful day/night. Once I was done and over with that essay, I submitted it online at 11:57pm and contemplated on whether I should start my Red Velvet Cheesecake or do it early morning. Knowing that I would probably end up sleeping in until very late, I decided to make my cheesecake right after submitting. And so I did. I probably started at around 12:30am and didn’t finish until an hour later (considering I had to be quiet as to not disturb my the other tenants in the house). Placed it in the fridge and went to bed happy that the cheesecake was done and setting (kind of) overnight in the fridge. The next day, Jo Yee helped me make the frosting while Jialing frosted and decorated the cake while I was busy preparing all the other foods, setting up, and lending my face to Daniel to make me pretty (not that I wasn’t pretty to begin with). But enough babble, as I’m pretty sure Vidhya has read enough to last her until Thursday, let’s get on with the recipe!

The original recipe can be found on Jamie Oliver’s Foodtube that features Eric Lanlard & Donal Skehan. I stumbled across this video on Youtube about 2 months ago and bookmarked it for I instantly knew that this was the cake I wanted to make for my birthday.

Red Velvet Cheesecake Ingredients

Red Velvet Cheesecake Ingredients

Red Velvet Cheesecake Ingredients

PREP TIME 30 MINS* | COOKING TIME 35-40 MINS | SERVES 8-10

*Add extra 4 hours (or overnight) for chilling and assembling

INGREDIENTS

For the red velvet cake mix (double quantities if you want to make a 2-layer cake)

  • 185g butter, at room temperature, plus extra melted, to grease
  • 125ml buttermilk
  • 2 large free range eggs
  • 2/3 cup caster sugar
  • 1/2 cup self-raising flour, sifted
  • 1/4 cup plain flour, sifted
  • 2 tbsp cocoa powder
  • 2 tbsp red food colouring
  • 1/4 tsp baking soda

For the cheesecake filling

  • 300ml double cream, whipped
  • 250g cream cheese, at room temperature
  • 1/4 cup caster sugar
  • 2 tbsp fresh lemon juice
  • 2 tbsp hot water
  • 1 & 1/2 tsp gelatine powder

For the cheesecake frosting

  • 250g cream cheese, at room temperature
  • 60g butter, at room temperature
  • 1/3 cup icing sugar, sifted
  • 1/4 tsp vanilla extract

METHOD

  1. Preheat oven to 180C. Prepare cake tin by slightly greasing the bottom and sides, and adding a piece of baking paper at the bottom of the tin.
  2. Red Velvet Cake Mix: Sift the baking soda, cocoa powder, plain flour, self-raising flour into a medium-sized bowl and set aside. Meanwhile in a large bowl, cream the butter and the sugar using an electric handheld mixer. Mix until pale and creamy. Add the eggs and beat on slow speed, making sure that it’s all blended in. Add the flour mixture into egg mixture and gently fold it in. Finally, add in the buttermilk and red food colouring. Mix together. Transfer the mixture to your prepared cake tin and bake in the oven for 35-40 minutes or until cooked through. Once done, remove from the oven and allow to cool down for about 20 minutes. Trim the tops of the sponge cake, saving the trimmings to decorate with later.
  3. Cheesecake Filling: Combine the cream cheese and caster sugar using a handheld electric mixer until it is nice and smooth. Add in the lemon juice and combine further. In a small bowl, add the gelatine powder to the hot water and mix through until it is well dissolved. Straight away add the gelatine mix to the cream cheese mix and combine. Fold the whipped cream into the cream cheese mix until well combined.
  4. Assembling: Line a springform cake tin with cling film. Take one layer of the red velvet sponge and gently press down. Add about a quarter of the cheesecake filling to the tin, pushing it all the way to the sides to get a nice edge. Add the second layer of sponge, again pressing down gently, and add the remaining cheesecake filling. Fold in the cling film to give it a nice smooth edge, and place in the fridge to fully set (minimum 4 hours, but preferably overnight so that it is nice a firm).
  5. Cream Cheese Frosting: Smooth the butter, cream cheese, and vanilla together using an electric handheld mixer. Fold in the icing sugar, and then use the mixer again to beat it until it is light and fluffy.
  6. Assembly & Decoration: Gently remove the cake from the springform and place the cake on a plate. With a palette knife, push the icing on top of and around the edges of the cake to make a nice thin layer of frosting. To bring some colour back to it, take your sponge trimmings and crumble it on the top and edges of your cake. Lightly dust some icing sugar on the top of the crumbs and it is ready to serve!

Red Velvet Cheesecake

Happy Birthday to me (Allison)

BON APPÉTIT

– Ally xx

myTaste.com