Showing posts with label ice cream. Show all posts
Showing posts with label ice cream. Show all posts

Thursday, June 18, 2015

Sponge Pineapple Upside Down Cake made in a Deep Cast Iron Pan

Have a blessed Ramadan everyone.

I love making my favourite, delicious pineapple upside down cake on this Deep Cast Iron Pan from Mr. Bar-B-Q. It has deep sides, which is useful for pan roasting, braising, grilled cheese, cobblers and much more. We can use it on grills, stovetops, and in ovens or take it for camping. I love that it is pre-seasoned and ready to use. The heat distributes evenly to the cooking surface. This pan has to be washed by hand without using harsh detergents and dried thoroughly right away to prevent rusting. We should apply a thin coat of oil before storing in a dry place.

Monday, June 30, 2014

Coconut Milk Ice Cream in Celebration of the National Ice Cream Month and Giveaway

In my home everyone anticipates the opportunity to cool off on a warm summer day with ice cream treats of all types. This July being the National Ice Cream Month, and the National Ice Cream Day is on Sunday, July 20th I will be partnering with Nielsen-Massey Vanillas to celebrate.  In celebration of Canada Day and the beginning of Ramadan, I made 1 quart Coconut Milk Ice Cream following the recipe from here.
Happy Canada Day and Have a blessed Ramadan everyone!

Sunday, March 10, 2013

Apple Pudding

apple pudding
Cake
2 tart apples
2 tsp lemon juice
4 tsp sugar for the first part
1 cup flour
2 tsp baking powder
1/8 tsp salt
1/2 cup butter
1/2 cup sugar for the second part
1 egg beaten
1/2 cup milk

Topping
1 tsp sugar
1/8 tsp cinnamon

Mix the topping ingredients and leave it ready to sprinkle over the top of the batter before baking.

Grease and flour the pan and leave it aside.  Peel and slice the apples and sprinkle it with lemon juice.  Arrange the apple slices over the bottom of the cake pan.  Sprinkle 4 tsp sugar over the apples.

In a bowl cream the butter and sugar.  Then add the beaten egg to the mixture.  Sift the flour, baking powder, salt and add this to the butter mixture, while adding the flour alternate it with the milk.  
Spoon the batter over the apples and gently smooth the top. Sprinkle the topping ingredients and bake for 35 to 40 minutes in a preheated 350F oven.
Update: I used a 8" springform or removable pan, you can use a square pan as well.
My daughter made this apple pudding at summer camp last year. This warm delicious pioneer pudding recipe is wonderful to serve on its own or with vanilla ice cream.
apple pudding
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Thursday, September 6, 2012

Vanilla ice cream without eggs

vanilla ice cream without eggs
2 cups whipping cream
1 cup milk
3/4 cup sugar 
pinch of salt
1 vanilla bean

In a saucepan heat 1 cup cream, sugar and salt.  Put both the vanilla seeds and pods in the pan.  Stir the mixture over medium heat until the sugar is dissolved.  Remove from heat and add the rest of the cream and milk.  Mix well.  

Chill this mixture in the fridge for several hours or overnight until it is completely cold.  Take the vanilla bean pod out before churning.  Process the mixture in the ice cream machine for about 25 minutes.  Put the ice cream in an airtight container and let it firm by freezing it for several hours.
This recipe is adapted from here.

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This recipe goes to show me your dessert.

Thursday, July 26, 2012

Mango ice cream


2 cups (3 large) ripe mangoes peeled and remove seed
3/4 cup sugar *
1 1/2 tbsp lemon juice
1 cup whipping cream
3/4 cup milk
2 to 3 tbsp cashew nuts chopped


* Increase the amount of sugar if the mangoes aren't very ripe.
Puree the mango with 1/4 cup sugar and lemon juice in a blender until it is smooth.  In a large bowl combine cream, milk and the remaining sugar and stir until the sugar dissolves.  Stir in the mango mixture without beating.
Chill the mixture for an hour or more and then pour into the ice cream machine.  Churn for about 25 to 30 minutes according to the manufacturer's instructions.  Towards the last 5 minutes add the chopped cashew nuts.  The ice cream can be served right away, it will be a little soft.  I served after freezing the mixture for about 3 hours.


This recipe is adapted from here.
If you don't have an ice cream machine... 
Then pour the mixture into a wide, airtight container and put in the fridge for about 1 hour.
Then place in the freezer for 1/2 hour.
Beat the mixture with an electric mixture until it is smooth.  
Put it back in the freezer for about 40 minutes until it is frozen.  
Then beat the mixture again with an electric mixture. 
Freeze again for another 40 minutes.   Then beat the mixture. 
Do this 3 times, the more you beat and do this process the ice cream will become soft. 


Please see the side panel of the site for lots of giveaways US and Canadian.  Also a reminder about the event Know your flours: Millet that I am guest hosting.  Thank you friends :)


All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Monday, May 21, 2012

Mint Ice cream and vanilla bean giveaway



The season to enjoy ice cream is here.  I adapted this minty delicious ice cream from Fresh Juice magazine.  I used Nielsen-Massey vanilla beans which gave a delicious fragrant to this ice cream.  I always make vanilla infused sugar with the vanilla beans so it would last longer and I would have fragrant sugar for the cakes as I don't use vanilla with alcohol.

Mint Ice cream
1 cup milk
1 cup whipping cream
3/4 cup fresh mint leaves
4 egg yolks
1/3 cup + 2 tbsp vanilla infused sugar

Blend the milk, whipping cream and mint leaves in the blender until the leaves are pureed.  Transfer to a saucepan and let it come to a boil, remove from heat and let it steep for 20 minutes covered.  
After 20 minutes strain the mixture and discard the pulp.


In a heat proof bowl beat the egg yolks and sugar until it is pale and fluffy.  Add the strained warm mixture to the egg mixture while beating.  

Transfer the mixture to the saucepan and let it heat on medium high heat for a few minutes until the content coats the back of the spoon.  Don't let it boil, keep stirring.  
I found that if we keep cooking for a long time the mixture becomes foamy, so cook only for about 3 to 4 minutes.  
Strain the mixture and leave it to cool completely.  

Transfer the completely cooled mixture into the ice cream machine, follow the instructions on the manual and put the machine on for about 20 to 25 minutes.  Serve it cold.    


Nielsen-Massey is offering a 2 bean vial of Madagascar Bourbon whole beans to the readers of Torviewtoronto and Createwithmom.  
Please leave a comment on this post if you want to win it.  The giveaway ends on May 30th.  It is open to everyone in USA and Canada.
Please follow my twitter and Facebook, so you know when the winner is announced.
Update: The winner is Nami

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First