Tag: cassata ice cream

How to make Chocolate Peanut Butter Ice Cream Cake
Chocolate Peanut Butter Ice Cream Cake – the combination of chocolate and peanut butter creates a great taste. Creamy and very well balanced with a crispy oreo crust and crunchy peanut on top.

Home Cooking Adventure
Ingredients
Makes about 16 servings
Crust
10 oz (300g) oreo cookies
3 oz (90g) butter, melted
Peanut Butter Ice Cream
1 1/4 cup (300g) whipping cream, chilled
7 oz (198g) sweetened condensed milk
5 oz (150g) peanut butter, melted
Chocolate Ice Cream
1 1/4 cup (300g) whipping cream, chilled
7 oz (198g) sweetened condensed milk
1/4 cup (30g) unsweetened cocoa powder
Hot Chocolate Fudge Sauce
1/2 cup (100g) sugar
1/4 cup (30g) unsweetened cocoa powder
1/4 tsp (2g) salt
2/3 cup (160g) whipping cream
4 oz (120g) semisweet chocolate, divided
2 tbsp (30g) unsalted butter
1 tsp (5g) vanilla extract
Garnish
roasted peanuts, chopped
1. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
2. Press the mixture into the bottom of a greased 9 inch (23 cm) pan using the back of a spoon.
3. Prepare the peanut butter ice cream. In a large bowl whip cream until stiff peaks form. Mix in the sweetened condensed milk and peanut butter until well combined.
4. Pour the peanut butter mixture over the oreo crust and spread evenly using an offset spatula. Freeze until you prepare the chocolate ice cream.
5. Prepare the chocolate ice cream. In a large bowl whip cream until stiff peaks form. Mix in the sweetened condensed milk and cocoa powder until well combined.
6. Remove the pan from freezer and pour the chocolate mixture over the peanut butter mixture and spread evenly using an offset spatula.
7. Cover and freeze for about 6 hours or overnight until firm.
8. Before serving prepare the hot chocolate fudge sauce. In a saucepan over medium-high heat, bring the cream, sugar, cocoa powder, salt and half of the chocolate to a boil. Reduce the heat to medium-low, and cook for 5 minutes, stirring occasionally.
9. Remove from the heat and stir in the the butter, the remaining chocolate, and the vanilla extract, stirring until smooth.
10. Remove ice cream cake from freezer and top with the hot chocolate fudge sauce.
11. Decorate with chopped roasted peanuts, cut and serve. Freeze the leftovers.

July 2, 2021
How to make Cherry and Cream Cheese Crepes
Simple crepe recipe with vanilla cream cheese and topped with homemade cherry sauce, . The recipe is very easy, you only need a few ingredients to prepare the crepe and the options for filling are endless.

Home Cooking Adventure
Ingredient
Makes about 12-15 crepes
crepes
2 eggs
2 tablespoons (30g) sugar
1/4 teaspoon (1g) salt
1 teaspoon (5g) vanilla extract
1 cup (240ml) milk
1 3/4 cup (220g) all-purpose flour
3 tablespoons (40g) oil
1 cup (240ml) carbonated mineral water
Cherry Sauce
25 oz (700g) fresh cherries
2/3 cup (135g) sugar
1/4 cup (60ml) water
2 tablespoons (30ml) lemon juice
Cream cheese filling
Cream cheese 14 oz (400g), room temperature
1/2 cup (60g) powdered sugar
2 teaspoons (10g) vanilla extract

1. Prepare the cherry sauce. Chop the cherries and place in a small sauce pan. Add sugar, water and lime juice and bring to a
simmer, stirring occasionally. Simmer until mixture thickens, about 20 – 30 minutes. Remove from heat and allow to cool completely before use. This sauce can also be made a day or two in advance to save time. Refrigerate before use.
2. Prepare crepes. In a large bowl, mix eggs with sugar, vanilla extract, and salt. Stir in the milk, stir in the flour and mix well. Add oil and mineral water and beat until smooth.
3. Heat a non-stick pan over medium heat. Sprinkle with a teaspoon of vegetable oil or butter. Drizzle a small ladle of batter into the center of the pan and with a circular motion, spread the dough over the sides of the pan.
4. Cook crepes until the bottom is lightly browned. Flip the other side and cook until lightly browned. Repeat with remaining dough.
5. Prepare the cream cheese filling. Mix cream cheese with powdered sugar and vanilla in a bowl until combined.
6. Fill crepes with cream cheese filling, fold and drizzle cherry sauce on top.

June 30, 2021
How to make Melon Ice Cream
Melon Ice Cream – easy, quick recipe, no ice cream machine needed. In no more than 15 minutes to prepare you can have a refreshing, flavorful and fruity summer ice cream.

Home Cooking Adventure
Ingredients:
Makes about 1 1/2 pounds ice cream
1 pound (500 g) Cantaloupe melon pulp
3 egg yolks
1/2 cup (100g) sugar
1 cup (240g) heavy cream
1 tsp vanilla extract
Directions:
1. Add the melon pulp into the bowl of a food processor or blender and process until smooth.
2. Mix egg yolks with sugar and vanilla until thick, creamy and pale yellow colored. You can do that over a double boiler too.
3. In a separate bowl whip the cream until stiff peaks form. Fold the cream through the egg yolks mixture.
4. Add melon puree and stir to combine.
5. Transfer in a covered storage container and place in the freezer.
6. Freeze for at least 4 hours or overnight.
7. Thaw ice cream 8 to 10 minutes at room temperature before serving.
June 3, 2021
How to make Nutella Ice Cream
An easy recipe for Nutella ice cream, for all the chocolate lovers out there. No need for an ice cream maker, or for churning every half an hour. Just wait for the hours to pass to be able to enjoy a creamy, amazing summer treat. The chocolate chunks blend so well with the creamy ice cream, giving a bit of texture, I am sure you will all be delighted.
Home Cooking Adventure
Ingredients:
2 eggs
1/4 cup (50g) sugar
1 cup (250 g ) heavy cream
1/2 cup (150g) Nutella
1 tbsp cocoa powder
2.5 oz (70 g) chopped bittersweet chocolate
Directions
1. Place the eggs and sugar in an heatproof bowl. Place over a saucepan of simmering water and beat for 6–8 minutes with an electric mixer until thick and pale.
2. Add the vanilla extract and allow to cool slightly. You can transfer to another bowl to cool faster.
3. Whip the heavy cream until stiff peaks form. Make sure the heavy cream is cold, and kept in the fridge for at least 24 hr before beating, otherwise it might not whip well. Add Nutella and cocoa powder and mix to incorporate. Gently fold through the egg mixture until well combined.
4. Transfer in a covered storage container and place in the freezer. Freeze for at least 4 hours or overnight.

May 17, 2021