Tag Archives: Ice Cream

Perfect Ice Cream Ball Scoops

Have you ever wanted the perfect Ice cream balls? I know I do. Well with a little practice you can!

All you need is some parchment paper, an Ice cream scoop, a cookie sheet, and some ice cream

1. Lay out your parchment paper on top of the cookie sheet
2. Let your ice cream reach a temperature where the ice cream is easy to scoop, but not melting. If you have to use a lot of force you need to keep waiting. I know, it’s hard.
3. Use the ice cream scoop to scrape across the top of the ice cream, rolling it into a ball shape.
4. Put the ball on the parchment paper. Reshape it if you need too.
5. Place balls in the freezer to firm back up before you serve them.

avacado4

 

On the left we have a perfect ball. On the right you can see a ball I made before the ice cream was ready to scoop. It was still too hard.

avacado5

 

Enjoy your beautiful ice cream balls!

Advertisements

Avocado and Tequila Ice Cream

This ice cream has a light and creamy flavor. I used Alton Brown’s Avocado Ice Cream Recipe. I did, however, change the recipe by adding the Tequila.

avacado5

Ingredients:
12 oz. Avocado Meat (about 3 small to med. avocados)
1 Tsp. Lemon Juice
1 1/2 c. Whole Milk
1/2 c. Sugar
1 c. Heavy Cream
1/8 c. Tequila

Directions:
1. Peel and pit Avocados. Dice the avocado meat.
2. Add the avocados, lemon juice, milk, and sugar to a blender and puree
3. Whisk the heavy cream and Tequila into the mixture
4. Chill the mix until it’s under 40 deg. F. (4-6 hours)
5. Process in an ice cream maker.

avacado1

Mmmm. Blended Avocados.

avacado2

Look at that Ice Cream. Yummy, Yummy.

avacado3

Coal is all for helping me clean up. He loves anything that is “people food”. He really liked this ice cream.

Have you ever wanted to make perfect ice cream balls? I have. Check out  my Perfect Ice Cream Ball‘s post to see how!

Week 2-Advanced Patisserie

Plate 1
-Baba au Rum

ap21

Baba Au Rum

Baba au Rum is basically a very dense (and dry) cake that is soaked in a Rum sauce and then filled with pastry cream. We paired it with a mango Coulie. I really liked this dessert.

Plate 2
-Orange Milk Chocolate Mousse with Orange Sauce
-Orange Sorbet

ap22

Orange Milk Chocolate Mousse

The Orange Milk Chocolate Mousse is sitting on a chocolate shor bread cookie and is covered in a chocolate orange ganache. The orange sorbet (which I personally made) was light and not over powering.

Plate 3
-Profiteroles the Modern Way

ap23

Profiteroles the Modern Way

This was everyone’s favorite. The Profiteroles are filled with vanilla ice cream and sitting on a shortbread cookie. When the ice cream started melting and mixed with the chocolate mmm. The shortbread soaked it all up.