Tuesday, May 11, 2010
I once had these ice cream sandwiches that were served on two freshly made waffles. I loved it. The hot, crispy waffles tasted great with the cold ice cream. So this weekend, I decided to use my Hello Kitty Waffle maker to make some ice cream sandwiches. For anyone who is curious where to get the waffle maker, there are some third party sellers that have it on amazon as well as ebay.
This weekend I also got a chance to use the ice cream maker I recently bought, for the first time. I chose to make some coconut ice cream because I found a recipe on David Lebovitz site which was really simple to make. I had all the ingredients necessary except the saffron threads, which I left out.
Making Hello Kitty Ice Cream Sandwiches ended up being a little trickier than I imagined, and next time I'll have to make some adjustments. One of the problems is the waffles. The Hello Kitty waffles are flat on the front side, but the back side has grids of normal waffles, except they extend out more than a typical waffle. So it's hard to squish the ice cream into these grids and it makes it harder to hold the ice cream sandwich together because it becomes so thick (as you can see in the photo below). Next time I think I will cut off part of the backside of these waffles, so I have a flatter surface to work with.
The other problem I encountered was working with homemade ice cream, which melts really fast. These ice cream sandwiches were dripping like crazy. Next time I might just use store bought ice cream. Or I might freeze the homemade ice cream in hello kitty-like molds, so then I can transfer the ice cream molds directly into the waffles without having to scoop the ice cream and squish it to fit.
These still came out really cute looking and they were fun to eat on such a warm Saturday afternoon. Also, the ice cream was really good if you like coconut ice cream. I don't think I'll buy coconut ice cream again. I'll just make my own.
For the waffles, I just used a Belgium waffle mix. For the ice cream, I used a modified version of this recipe:
Coconut Ice Cream (adapted from David Lebovitz's recipe)
Yields: approx 2 pints
1 1/3 cup heavy cream
2 cups coconut milk
1/2 cup cane sugar
1. In a medium-sized saucepan, bring all the ingredients to a boil.
2. Reduce the heat and simmer gently for ten minutes, stirring
occasionally. Remove from heat, and chill the mixture thoroughly. (I put mine in the fridge overnight)
3. Once chilled, freeze in your ice cream maker according to the
Monday, May 10, 2010
1731 India St
San Diego, CA 92101
When my cousin that I hadn't seen for 10 years was visiting a few weeks ago, she told me she loved desserts and enjoyed baking. I had no idea we had so much in common. I thought I would take her to some of the great dessert places in San Diego.
Then she told me that her favorite dessert was tiramisu. While I enjoy tiramisu, it's never been a dessert that I'm craving and so I've never really bothered to try tiramisu at the many dessert places I've been to. The only one I knew that had pretty good tiramisu was Cafe Zuchero.
For those who have not been to Cafe Zuchero, it's a small Italian restaurant, located in Little Italy. They have a nice bakery section in the restaurant, where they have fresh gelato, and various other Italian desserts. You can dine in the restaurant, or you can just stop in for dessert and they have plenty some seating outside and inside.
You can read my previous visits to Cafe Zuchero here.
On this particular night, this is a sample of what was being offered:
That night we got a pistachio gelato, a three layer chocolate mousse, a giant chocolate covered strawberry, an opera cake, a creme brulee, and of course, the tiramisu. The only one I didn't like much was the opera cake which I thought was dry. I thought the tiramisu was pretty good. Light and not too rich. Everything tasted pretty good. My cousin really enjoyed this place and even brought some desserts back.
It was dark and I was in a rush, so I didn't snap many pictures of our desserts. Unfortunately, some of my shots came out a bit blurry.
Monday, May 10, 2010
Lately I've been interested in testing out various chocolate chip cookies to see which one is my "perfect" chocolate chip cookie. I found a chocolate chip cookie recipe that used brown butter and I thought I'd try it out, since I recently discovered brown butter through the brown butter button cookies I made.
When I made brown butter cookies, I was amazed at the way butter changes when it is browned. It seemed like it would do amazing things to chocolate chip cookies as well.
Surprisingly, the brown butter did not seem to do much to the chocolate chip cookies. I couldn't taste the nuttiness of the browned butter. I liked these cookies, but I don't know if they are the perfect cookie. They were slightly too sweet for me and that might have been the result of the browned butter.
A lot of the perfect chocolate chip cookies require patience, such as refrigerating the dough for 24 hours or more. This recipe didn't require that, which is another reason why I chose it. I haven't had the patience yet so far. I found the recipe on The Ivory Hut, which she got from American Test Kitchen.
Chocolate Chip Cookies
(Recipe found on The Ivory Hut, taken from American Test Kitchen)
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 3/4 sticks butter
1/2 cup granulated sugar
3/4 cup packed dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg, plus 1 egg yolk
1 1/4 cups semisweet chocolate chips
3/4 cup chopped pecans or walnuts, toasted (optional)
1. Preheat oven to 375 degrees. Combine flour and baking soda in a bowl. Whisk and set aside.
2. Melt 1 1/4 sticks butter in a skillet over medium-high heat. Keep
swirling until butter has a dark golden brown color and a nutty aroma,
about 3 minutes. Transfer it to a bowl and mix in the remaining
butter until melted. (You can read more details on browning butter from my browned butter cookies recipe directions)
3. Add the sugars, salt, and vanilla to the butter and mix well. Add
the egg and the extra yolk; whisk until smooth, about 30 seconds. Let
it rest for 3 minutes, then whisk again for about 30 seconds, before
letting it rest again. You’ll want to whisk this about 4 times, until
you have a thick, glossy, and smooth mixture.
4. Gently stir in the flour and baking soda just until combined. Stir in the chocolate and nuts.
5. Form dough balls about 3 tablespoons in size, and place them on a
lined baking sheet about 2 inches apart. Bake at 375 degrees for 10-14
minutes (Mine actually took 8-9. The first batch I set for 10 minutes and they were burned on the edges), then put the baking sheet on a cooling
rack and let the cookies cool on the sheets.