Macadamia-Java-Chip Ice Cream for King’s Hawaiian

Macadamia-Java-Chip Ice Cream

I scream, You scream…

We all scream for Ice Cream!

With Summer in full effect, the heat has been blazing here in Southern California. Somewhat uncomfortable at times but it’s the perfect Ice Cream weather!

Channeling the flavors of the islands, I put together this onolicious Macadamia-Java-Chip Ice Cream for the King’s Hawaiian O’hana. The recipe is quite simple to pull together and is packed full of the balanced island flavors of coffee, chocolate, and rich macadamia nuts. Click here to find my post and recipe for the KH O’hana as this is the perfect way to end the week.

Happy Aloha Friday Friends!!!

Tiramisu–Molto Delizioso!

Tiramisu

I remember the first time I ever tried Tiramisu.

It was on a date with my high school bf at an Italian restaurant in Orange County. At the end of the meal, our server brought over a huge dish of Tiramisu, compliments of the restaurant. Who knows…..he was probably trying to help the guy to impress me. :)

Not one to ever pass on desserts, I quickly grabbed a spoon and took a big bite. My sweet tooth was forever changed. It was rich, creamy and yet somehow light and fluffy at the same time.

So good! Then again, it could have been the rum in it that was skewing my 16 year old taste buds.

Like my previous post of Oeufs en Cocotte, you absolutely MUST use the freshest eggs possible in this dessert as Tiramisu is not cooked. The Safest Choice™Pasteurized Eggs I received were perfectly put to use in this.

The recipe below is a slightly tweaked version from Gabriele Corcos & Debi Mazar from the Cooking Channel’s show Extra Virgin. They are such a cute pair and I absolutely love watching them. Their preparation is quite simple to do and yields delish results. One thing to note is to be careful not to soak the ladyfingers too long in the liquids or else it will get way too mushy. A quick dip of just one side of the cookie does the trick.

Molto Delizioso!

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Tiramisu
Serves 8
Slightly Adapted from Gabriele Corcos & Debi Mazar

Ingredients:

2 cups freshly brewed, strong coffee (cooled)
1/2 tablespoon instant espresso powder
2 (8-ounce) containers mascarpone
5 eggs, separated
14 ounces savoiardi cookies (firm ladyfingers)
4 ounces sugar, plus 2 tablespoons or more, for the coffee
2 ounces dark rum
Pinch salt
2 tablespoons unsweetened cocoa powder
1/4 cup shaved dark chocolate, to garnish

While the coffee is still warm, add 2 tablespoons sugar and espresso powder. Stir until dissolved and allow to cool in a shallow dish. Once cooled, stir in the rum.

Whisk the egg yolks with 2 ounces sugar, and beaut until you obtain a creamy light mixture. Work the mascarpone in a bowl using a wooden spoon, making sure you eliminate any lumps, then add the mascarpone to the sugar-egg yolk mixture and continue to mix well.

In a separate bowl, mix the egg whites, pinch of salt, and the remaining 2 ounces sugar, until they reach a somewhat firm, but fluffy consistency, then add them to the mascarpone mixture.

Quickly dip one side of each of the savoiardi cookies (firm ladyfingers) in the coffee mixture, and one by one lay them flat into a 7 by 11 pyrex tray, making sure you do not soak the cookies, as you want to make sure they maintain their firmness. Once the first layer of cookies has been laid out, spread a layer of the mascarpone cream on top, and dust with 1 tablespoon cocoa powder.

Now, again, prepare another layer of coffee-dipped cookies, cream and cocoa powder. Garnish the top of the cake with the shaved dark chocolate.

Cover the tray with plastic wrap and refrigerate for about 3 hours so the flavors can marry and the tiramisu can settle.

Godiva Coffee-Chip Ice Cream

Godiva Coffee-Chip Ice Cream

It’s no secret that I began drinking coffee at an early age…..like at 11 or 12.

But before you judge my upbringing, you’ve got to remember that I’m Vietnamese and cà phê (Vietnamese Coffee) practically runs in our veins. Well, that and nước mắm (fish sauce) of course :)

Godiva Coffee-Chip Ice Cream

So you can imagine my delight when a box arrived at my door with a few bags of Godiva’s new line of coffee to play around with. There were so may different routes I could have gone with but since July was National Ice Cream month, I decided to make a coffee flavored ice cream using Godiva Chocolate Truffle Coffee.   And of course, adding in chocolate was a must!

The end results were AH-MAY-ZING! The coffee flavor was the star but the chocolate shards were such great little bits of surprises throughout the whole thing.

And you want to know a secret?

I didn’t even use an ice cream machine to make this! Yup….totally old school! Thanks to David Lebovitz, all you need to make your own homemade ice cream is a few ingredients, a cold freezer, and a little patience.

Delicious!

And if you’re looking to make an adult version of this ice cream, throw in some Baileys Irish Cream Liqueur! Because after all, why the heck not? :)

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Godiva Coffee-Chip Ice Cream
Makes approximately 1 Quart

Ingredients:

1½ Cups Whole Milk
1½ Cups Heavy Cream
3 Large Egg Yolks
2 Large Eggs
½ Cup Sugar
½ Cup Strongly Brewed Coffee (I used Godiva Chocolate Truffle Coffee)
1 Teaspoon Instant Espresso
5 Ounces Dark Chocolate, roughly chopped
1/4 Cup Baileys Irish Cream Liqueur (optional)

Dissolve the espresso into the brewed coffee. Allow the coffee to cool to room temperature.

In a mixing stand, whisk the eggs, yolks and sugar in a bowl for 2 minutes until its pale yellow in color. Heat milk and cream in a medium saucepan until it is near-boiling and turn off heat. Turn the mixer on medium-high and gradually drizzle in ½ of the hot milk/cream into the egg mixture. Once the mixture has been tempered and combined, pour it back into the saucepan with the remaining milk/cream. Heat medium low, stirring constantly, for a few more minutes or until the consistency is thick enough to coat the back of a spoon when dipped in. Turn off heat. Whisk in the coffee/espresso and Baileys (if using). Pour the custard base into a bowl and chill over an ice bath.

Once the custard has chilled, pour it into a glass baking dish and place directly into the freezer for 45 minutes. Pull out of the freezer and use a rubber spatula to vigorously stir the mixture, breaking up any frozen bits. Place back in the freezer and continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing.

When the custard is nearly frozen, take the chocolate and heat over a water bath. Take out the dish and drizzle the chocolate over the top of the custard. The chocolate should harden fairly quick and use the rubber spatula to break it up into small pieces. Transfer the ice cream to a covered storage container until ready to serve.

*If using machine, add the chilled custard base into the machine and follow manufacturer’s directions.

As part of the Foodbuzz Tastemaker Program, I received Godiva Coffee. However, all views and opinions expressed here are my own.

Sinh Tố Cà Phê (Vietnamese Coffee Shake)

Sinh Tố Cà Phê (Vietnamese Coffee Shake)

 

 

Vietnamese Coffee is a rich, dark roast that is slowly dripped through a small metal filter. More often than not, the coffee grinds are mixed with a chicory blend that gives the coffee a “woody” flavor profile. With a spoonful of rich condensed milk, it’s called Cà Phê Sữa and without it’s called Cà Phê Đen.

For this month’s Delicious Vietnam, I decided to utilize Cà Phê Sữa to make one of my favorite treats — Sinh Tố or Vietnamese Shake. In Việt Nam, Sinh Tố is usually made with fruits such as pineapples, mangoes, and avocados. It’s blended with milk, condensed milk, and ice to make a deliciously refreshing treat. But since I’m a major caffeine addict, I thought a Cà Phê flavored Sinh Tố would be the best of both worlds.

Instead of milk, I opted for Vanilla Ice Cream. And with the use of slow dripped Vietnamese coffee, this “shake” has a completely different flavor than any coffee shake you’ve ever tasted. It’s all in the chicory!

Don’t be surprised if your nearest mega-coffee-shop started offering Sinh Tố Cà Phê!

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Sinh Tố Cà Phê (Vietnamese Coffee Shake)

Ingredients:

5 Ounces Freshly Brewed Vietnamese Coffee
2 Heaping Scoops Vanilla Ice Cream
1/2 Cup Crushed Ice
1 Tablespoon Condensed Milk

While the Vietnamese Coffee is slightly warm, stir in the condensed milk until it’s combined. Allow the coffee to cool to room temperature. Once cooled, pour coffee mixture into a blender and add ice cream and crushed ice. Pulse/blend the contents until smooth.

**This is my submission to Delicious Vietnam #12, a monthly blogging event celebrating Vietnamese cuisine which was started by Anh of A Food Lover’s Journey and Hong & Kim of  Ravenous Couple. For more information, please visit Delicious Vietnam**