Peach Crumble Ice Cream

Peach Crumble Ice CreamThere are a few things that always make me sad about the start of fall:

  • school and it’s evil 8 am classes are back
  • the days quickly get shorter,
  • the weather gets colder and wetter, and
  • all of the beautiful local fruits and berries disappear from the produce aisle

Last week I stocked up on some Okanagan peaches to make this delicious Peach Crumble Ice Cream! I adapted a recipe that I found online by removing a few ingredients, and coming up with a makeshift crumble mixture to churn in at the end. “Unreal” was just one of the words my sister used to describe this dish, and who would I be to disagree with someone of such discerning taste?

Peach Crumble Ice CreamThis recipe involves a few different steps and requires cooling time in the fridge at various points. Therefore the earlier in the day that you get started on this, the earlier to you get to enjoy it!
Peach Crumble Ice CreamPeach Crumble Ice Cream

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Peach Crumble Ice Cream

Source: adapted from She Wears Many Hats

Ingredients:Peach Crumble Ice Cream

Ice Cream:

  • 1 ½ pounds fresh peaches, peeled, pitted, and cubed
  • 1 tsp cinnamon
  • ¼ cup brown sugar
  • ¾ cup sugar
  • 2 cups whipping cream, divided
  • 1/8 tsp salt
  • 1 cup whole milk
  • 2 tsp vanilla extract

Crumble:

  • ¼ cup brown sugar
  • ¼ cup flour
  • ¼ cup oats
  • 2 tsp cinnamon
  • Pinch of salt
  • 3 Tbsp cold butter

Method:Peach Crumble Ice Cream

Ice Cream: 

  1. In a large skillet over medium heat, simmer the peaches, brown sugar, and cinnamon until the peaches soften and the mixture reduces (approximately 15 minutes). Transfer to a glass bowl and chill in the refrigerator until cool.
  2. In a small sauce pan, heat 1 cup of whipping cream, sugar, and salt over medium heat until the sugar is dissolved (stirring regularly). Remove from heat and allow mixture to cool in fridge for about 10 minutes.
  3. In a medium mixing bowl, add remaining whipping cream, milk, and vanilla. Add the cooled cream and sugar mixture, half of the peaches and whisk to combine.
  4. Refrigerate mixture until absolutely cooled (the colder the better!).
  5. Add chilled mixture to ice cream maker and churn according to the directions (I used my Kitchen Aid ice cream maker attachment and churned for about 20 minutes).
  6. During the last minute of churning, add ¼ of the crumble mixture, and the remaining peaches.
  7. Transfer to a container, spreading a thick layer of ice cream and sprinkling with the remaining crumble. Repeat this process until all of your ice cream is in the container. This will give a nice rippled effect when scooped.

Crumble:

  1. Preheat oven to 375 degrees.
  2. Combine all dry ingredients in a small bowl, whisking to combine.
  3. Work the butter in with your fingers, breaking it up, until the mixture is crumbly, but cohesive.
  4. Bake until the mixture is browned and crisped (10-15 minutes), keeping an eye on it to prevent over-baking.
  5. Once cooled, break apart by hand.

 

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Calculator Cake & Back to School!

The summer has officially come to an end now, and as school has been back in session for about a week, I thought it would be the perfect time to share one of my recent creations. A couple of weeks ago I made a calculator cake for a going away party at an actuarial firm. The worst part about making this cake was digging out my school bag two weeks early to find my calculator 😦

Calculator Cake

The cake was red velvet with vanilla & raspberry buttercream, and fresh raspberries in between the layers. I would tell you that it was delicious, but I wasn’t at the farewell party so I can only assume! Calculator Cake

The white writing was done in royal icing and the black was food colouring markers.Calculator CakeCalculator CakeFor all of you that have gone back to school like myself, don’t worry–Thanksgiving holidays will be here before we know it! 😉

Mini Lemon-Blueberry Cupcakes with Blueberry Buttercream

There has been an overwhelming about of blueberries in my house lately. So much so that we have resorted to freezing them to save for the upcoming blueberry-less months. When I went to bake lemon cupcakes the other day, it seemed as good a time as any to experiment with adding some fresh-frozen blueberries from the freezer. Lemon-Blueberry Cupcakes

The ombré ruffle effect on these is really simple. Here is what you will need:

  • 2 piping bags & couplers
  • petal tip (I used a Wilton 103 tip)
  • 1 batch of vanilla buttercream and blueberry compote (blueberry buttercream recipe below)
  • nonpareils, jimmies, sugar pearls, etc.

Divide your icing in half, and add blueberry compote to one half. Pipe a ruffled ring around the outside of the cupcake using a petal tip. Add some of the remaining vanilla icing to the blueberry icing until a desired lighter colour is reached. Refill the same piping bag, and pipe another ruffled ring around the inside of the first. Using a new icing bag and a clean petal tip, use the remaining vanilla icing and pipe a ring in the middle. You can leave it as is, or garnish with nonpareils or sugar pearls.

Ombre Ruffle FrostingLemon-Blueberry Cupcakes___________________________________________________________________________________________________

Mini Lemon-Blueberry Cupcakes

Lemon-blueberry Cupcakes

Source: adapted from Style at Home

Ingredients:

  • 1/2 cup + 2 Tbsp cake flour
  • 1/2 tsp baking powder
  • pinch of salt
  • 1/4 cup softened butter
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 Tbsp lemon juice
  • zest of 1 lemon
  • 1/4 cup whole milk
  • 1 1/2 cups of fresh or frozen blueberries

Method:

  1. Preheat the oven to 350 F. Line 28 mini muffin tin cups with liners.
  2. In the bowl of an electric mixer, beat the butter, sugar and lemon zest on medium speed until blended and lightened in colour, about 2 minutes.
  3. Sift the cake flour, baking powder, and salt into a small bowl and set aside.
  4. Measure the milk and add the lemon juice. Set aside
  5. Add the eggs one at a time, mixing until each is blended into the batter and it looks creamy, about 1 minute.
  6. On low speed and in 3 additions (3 flour, 2 milk), add the flour mixture and milk alternately, beginning and ending with the flour mixture. Mix just until the flour is incorporated and the batter looks smooth.
  7. Fold in blueberries.
  8. Using a mini cookie scoop, fill cupcake liners.
  9. Bake for 12-15 minutes. Cool completely before frosting.

Blueberry Buttercream 

DSCN6543Source: Cake for Thought

Ingredients:

  • 1/2 cup fresh or frozen blueberries
  • 1/8 cup granulated sugar
  • 1/8 cup water
  • 1 tsp cornstarch
  • 3/4 cup unsalted butter
  • 1/2 tsp vanilla extract
  • 3 cups icing sugar
  • 1-2 Tbsp milk

Method:

  1. In a small saucepan set on medium heat, combine the first 4 ingredients to make a compote. Cook for 10 minutes, or until the mixture is thickened and the blueberry skins have burst.
  2. Remove from heat and strain to remove the skins. Refrigerate compote until fully cooled.
  3. In the bowl of an electric mixer, beat the butter and vanilla until smooth on medium speed using the paddle attachment.
  4. Gradually sift in icing sugar, and add the milk until desired consistency is reached; add compote to icing until desired blueberry flavour is reached.

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Lemon-Blueberry CupcakesLemon-Blueberry Cupcakes

Asian Mango Cake

After a two month hiatus I am finally back in action! This summer has proved to be one of the most memorable so far, for a number of reasons. I’ll give you a hint…or two (okay, more like eight!):

Top: (1) Ka’anapali Beach, (2) beautiful Maui sunset
Bottom: (3) Lahaina town, (4) surprise visit from an underwater friend!
Top: (1) View of the Salzburg Fortress, (2) climbing up the Untersberg
Bottom: (3) Hohenwerfen castle, (4) a simply delicious lava-cake

See? I wasn’t slacking on the cake front for no reason, I was a bit preoccupied with a trip to Maui and then to Austria! Now it is back to the real world though; I have a summer course starting up today and of course I am also back to my never-ending experiments in the kitchen!

So anyways, when Father’s day rolled around this year I couldn’t be bothered making yet another “vanilla cake with chocolate icing”…it was time to switch it up! Several weeks ago my sister came home from a bridal  shower with a huge chunk of mango cake (the kind you get from an Asian bakery). Lo and behold my Dad was an instant fan, so I made a mental note to attempt a replication for Father’s Day and it was a hit!

I will definitely be making this cake again. In Austria, I fell in love with the desserts because nothing was too sweet and the textures were extremely light. This cake definitely fit the same description. I made a very light sponge cake and used stabilized whipped cream for the frosting…I think the mango chunks in the middle also helped add some stability; although, next time I would add even more to make it more “mango-ey.” I can also see this cake being delicious with strawberries, raspberries or blueberries added to the filling as well! Yum!

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Asian Sponge Cake

Source: adapted from Kusina ni Manang

Ingredients:

  • 2 eggs, separated
  • ¼ teaspoon cream of tartar
  • ¼ cup + 2 tablespoons white sugar
  • ½ teaspoon vanilla extract
  • ¼ cup milk
  • 2 tablespoons vegetable oil
  • ½ cup + 2 tablespoons cake flour
  • 1/8 teaspoon baking soda
  • ¼ teaspoon baking powder

Method:

  1. Preheat oven to 325ºF
  2. Line the bottom of one 8-inch round pan with parchment paper. Do not grease the sides (the sponge cake will cling to that and will help keep it spongy even upon cooling.)
  3. In a small bowl, beat egg whites, cream of tartar, and ¼ cup of sugar until firm, but soft peaks form. This will form a meringue. Set aside
  4. In a large bowl, beat egg yolks and 2 tablespoons of sugar until creamy yellow. Add vanilla, milk and oil.
  5. Sift together cake flour, baking soda and baking powder, then add to liquid ingredients.
  6. Fold in meringue mixture to batter until just combined.
  7. Pour into pan and bake for 30 minutes, or until cake tester comes out clean.
  8. Invert pan when taken out of oven and let the cake cool for 30 minutes before taking it out of the pan to prevent sinking.