Tag Archives: home cooking

Lebkuchen and Okoshi Ice Cream – Die Hard

Lebkuchen and Okoshi Ice Cream Recipe

Die Hard

Listen to the podcast episode to get the story behind the flavour.

Pre-production

  • 100g brown sugar
  • 50g white sugar
  • 5 egg yolks
  • 500ml milk
  • 500ml cream
  • 10g lebkuchen spice
  • ½ tsp almond extract
  • 60g okoshi
  • Zest 1 orange

     

  • Quantity: 12 scoops
  • Cook Time: 30 mins
  • Chill Time: 8 hours minimum
  • Churn Time: 40 mins (machine dependent)

Production

Add the brown sugar and milk together in a pan and slowly heat until the sugar has dissolved. DO NOT LET IT BOIL!

Whisk the egg yolks together with the white sugar.

Temper the egg yolks by slowly pouring the hot milk mixture over the them. Pour very slowly and continually whisk.

Put the mix back in the pan and add the lebkuchen spice.

Ensure that it doesn’t boil and that the eggs don’t start to cook. A good way to test if it’s ready is to use a wooden spoon. If the mix coats the back of the spoon without running then it’s good to go. Think of the consistency of custard.

In a bowl, combine the creamorange zest and almond extract.

Once you’ve reached custard, strain it over the cream and leave in the fridge to chill for 8 hours minimum, ideally overnight.

Vegan Dondurma Ice Cream – Barbarella

Vegan Dondurma Ice Cream Recipe

Barbarella

Listen to the podcast episode to get the story behind the flavour.

Pre-production

  • 200g unroasted cashews
  • 800ml soy milk (unsweetened)
  • 3 tbsp coconut oil
  • 175g caster sugar
  • 1 vanilla pod
  • 2 tsp salep
  • Quantity: 10 scoops
  • Cook Time: 20 mins
  • Chill Time: 1 hour
  • Churn Time: 15 mins (machine dependent)

Production

Start by soaking the cashews. Cover them with cold water and leave to soak overnight.

Combine the salep, caster sugar half the milk and the vanilla pod in a pan and slowly bring to a boil (DO NOT LET IT ACTUALLY BOIL).

Drain the cashews and put them in a blender with the other half of the milk and blend until smooth.

Melt the coconut oil and add it to the blender along with the milk mixture (after you’ve removed the vanilla pod) and blitz until completely smooth.

Put the mixture in the fridge to chill and then churn once it’s properly cooled.

Pumpkin Ice Cream – Harry Potter and the Philosopher’s Stone

Pumpkin Ice Cream

Harry Potter and the Philosopher's Stone

Listen to the podcast episode to get the story behind the flavour.

Pre-production

  • Sugar pumpkin (small pumpkin)
  • 400ml milk
  • 250ml cream
  • 100g white sugar
  • Pinch salt
  • 60g dark brown sugar
  • 1 tsp cinnamon
  • 5 large egg yolks

  • Quantity: 12 scoops
  • Cook Time: 50 mins
  • Chill Time: 5 hours minimum
  • Churn Time: 30 mins (machine dependent)

Production

Cube the pumpkin and roastfor 15mins on 180°c

Remove the pumpkin from the oven and boil it for a quick 5mins.

Drain and puree the pumpkin and leave it on one side for later.

In a saucepan combine the milkwhite sugar (just save a little bit back) and the salt and heat until the sugar is dissolved but DO NOT let it boil.

Whisk the egg yolks and the rest of the sugar together.

Slowly pour the warm milk mixture over the eggs to temper them, whisk consistently.

Put everything back in the pan and slowly heat it. Ensure that it doesn’t boil and that the eggs don’t start to cook. A good way to test if it’s ready is to use a wooden spoon. If the mix coats the back of the spoon without running then it’s good to go. Think of the consistency of custard.

Once you’ve got a custard consistency, sieve the mixture over the cream.

Blend it all together with the pumpkin puree, brown sugar and cinnamon.

Chill for 5 hours minimum (ideally overnight) and churn.