November 2, 2006

Smooth, rich, indulgent, frozen dark Lindt...

wait a minute....FROZEN?
Ice-cream of course....scoops of deliciously smooth creamy dark chocolate chilled for a satisfying summery hot day treat. The weather has been turning pretty warm recently and I have been fully utilizing my month old ice-cream maker to make it worth my $40 *grin* Haha. Its my new favorite kitchen gadget since my set of pink melanin mixing bowls! It's put so many smiles on faces that makes it worth every penny.I've been making a list of "Ice-creams to make" recently, and Chocolate topped that list. It's great that I make cakes and truffles for sale at home; it gives me an excuse to stock up on good quality cocoa products and couveture Lindt....more reason to make stuff for our-greedy-selves just to "test-drive" them every now and then *wink* Make sure the ingredients are of standard *grin* Haha.
1 cup full cream milk
1 cup heavy cream
1/2 teaspoon vanilla
7 oz chocolate (Try to use the best quality chocolate you have. I Love the dark variation with 70%cocoa solids from Lindt)

1/2 cup plus 3 tablespoons sugar
3 tablespoons water
6 large egg yolks
1/8 teaspoon salt

Bring milk, cream, and vanilla just to a boil in a 1 1/2- to 2-quart saucepan, then remove from heat and keep warm, covered. Place chopped chocolate in a large heatproof bowl. Stir together 1/2 cup sugar with water in a 3-quart heavy saucepan and bring to a boil over moderate heat, stirring until sugar is dissolved and washing down any sugar crystals on side of pan with a pastry brush dipped in cold water.
Boil syrup, without stirring, gently swirling pan and washing down crystals, until mixture is a deep golden caramel, about 10 minutes. Remove pan from heat and carefully whisk in warm cream mixture (mixture will steam vigorously and caramel may harden). Cook over low heat, whisking, until caramel is dissolved. Beat yolks with salt and remaining 3 tablespoons sugar in a large bowl, using an electric mixer at high speed, until tripled in volume and thick enough to form a ribbon that takes 2 seconds to dissolve into mixture when beater is lifted.
Add hot caramel mixture to yolks in a slow stream, whisking, then transfer custard to 3-quart saucepan. Cook over moderately low heat, stirring constantly, until custard is slightly thickened. Force custard through a fine-mesh sieve into bowl with chopped chocolate and let stand 1 minute, then whisk mixture until smooth. Cool to room temperature, stirring occasionally, about 35 minutes. Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.
Makes about 1 quart. Recipe courtesy of Epicurious.comI used the proportions in the recipe and followed its directions fairly accurately...but as expected of a lazy chef like myself, I microwaved my way through most of it! *blush* It still turned out awesome though. The ice-cream junkies of the house licked the tub clean.


Brilynn said...


Anonymous said...

Dear Suyin,

Love your blog and everything and think you're real talented. But.... do you think you can ease up on the self-praise? It seems everytime you put up something you never fail to literally remind people that you're just amazing? Who describes themselves as "charming"? Learn to carry yourself with humility girl! And let the readers do the complimenting.

Anonymous said...

Dear Suyin,

No. Don't listen to anonymous....We love the way you are....You are charming, amazing and wonderful...

When you praised youself in the blog is your way of giving yourself a pat on the shoulder, a sign of satisfaction and confident...

BTW, the ice-cream look so tempting...I can almost taste it..I mean almost..


Lex said...

Hey, you deserve every credit you know... I know how hard it is to perfect the art of cooking and plus, su, you are really good.. soooooooooo much better than me at least :) I know how satisfying it can be when you see the ppl who eat your food, love it... Hopefully one day I'll get the chance.. and woman, damyum the ice cream looks good!

Anonymous said...

I second that.

Btw dearest, where's your tagboard?? Can you put up recipes that have to do with steaming please? :)

Miss you heaps!

Anonymous said...

hello su yin,

this is hsien ying. nice to meet you. honestly you're my inspiration to start learning to cook in college days. in fact i myself a bruneian staying in malaysia for further studies gets me on a culture shock.. *sweat* but as i venture through you're blog ..i can literally get attracted to the delicacies in malaysia such as asam laksa, those noodle dishes, roti etc.
i can say its not easy to gte use to the mamak stalls in kl .. but i can get a hang of it ;)

Anyways,, i really wish i could try making this recipe haha.someday i will!.

much much love from
hsien ying ;)

Anonymous said...

Hey there girly, long time since i got to check your blog.... i realise why now; i lose about 6 litres of fluids from saliva leaving my body everytime i look thru your blog at your recent exploits... i think i'd shrivel if i read too frequently. And Anon #1 wouldn't say you praise yourself too much if he actually met you :):)
hope you're well girly, i dont suppose you're coming to Maq Uni on wed night for Raya dinner $3 for all u can eat :)
Take care Su :) *hugs*

foodiemama said...

yumm! that looks delicious!

Anonymous said...

Now you have convinced me that the $40 is really worth it...was practically drooling when I was reading this post and imagining all sorts of creation that can be concocted!

Anyway, keep up the lovely work you totally amazing and charming gal and please ignore what the first anonymous had to say..most likely a case of sour grape as she most likely can't cook for her life :P (why i deduce that its a she...well....only gals can be that bitchy towards other gals :P hahahaha)

Keep up the good work and all the best

Su-Yin -Décorateur said...

brilynn: *wipes drool* hahaha

anonymous: *speechless*...I'm not sure where you're getting the vibe that I'm a proud person from...but I certainly don't think it's from my blog posts.. I started blogging in april and have been filled with lots of self doubt everytime I try something new..or when I meet other great food bloggers who inspire me. It may seem or sound that I'm pretty full of myself sometimes when I make casual remarks in between my blogging about food...but it's all just for fun. I guess everyone has the right to say whats on their mind.. and I appreciate how you've took the time to remind me I should keep my feet on the ground. There aren't many things I am proud of being talented at...and the only reason why "charming" is on my self description list is because I truly think I am..and I am proud of my charm and way with most people. I don't think you'd care but in my opinion humility is only healthy to a certain extent. If someone tells you youre beautiful say "thank you" not..."oh're prettier" that just makes you sound like an idiot.

tehsee: *hugs*'d make you ice-cream if i knew where you were! LOL

lex: I'm cooming back to Malaysia soon in DEc...might give the cookie project a go if its still on! Haha

neemo: hmm..healthy eating heh? sure thing dear...soon...soon...been busy lately, exam on friday *goes nuts* LOL

hsien ying: WOw...I always thought Brunei and Malaysia were smiliar...I'm so glad i'm helping you fit in better all the way from SYdney isnt intelligent person once encouraged me "If you can can cook" haha...XOXO...take care :)

bev: heya ...*hugs*'s been awhile since weve spoke..shall catch up on whats happening on msn yea? *sticks tongue out* hehe

foodiemama: thanks :) tasted great too! LOL

quavadis: haha that $40 is going to be nothing soon after I derive my knockout azuki bean icecream recipe from it! *grin* ahhaha...thanks so much for the constant's always so great to hear from you...sour grapes dont always put me down..I had a giggle, a shrug and was on my way back to the kitchen..LOL My glass is always half full remember? *wink*

Anonymous said...

Hey Ms Suyin~

I know this is quite out dated and very irrelevant and I apologize for it, but I just wanted to say that you should totally disregard whatever it is that anonymous person said. It's ludicrous absurd and petty and I found no reasonable explannation to why it was said in the first place. > : ( *angry face*
You're charming, modest and I dont think you can carry yourself any better. Anyways who will actually try out recipes if you say they're terrible.
omgosh! Im sorry i ranted too much T _ T

On a relevant note, what does yolk do to ice cream? does it differ alot from ice creams which omit them? and could I replace milk and sugar with sweetened condensed milk in an ice cream mixture?

Thanks in advance!
P.S also thanks for the cheese cake recommendation from waayyy before.

- Jens

Su-Yin -Décorateur said...

Jens: HEy hey..nah..its fine..I try to answer most questions even if they are outdated..but i lose track of the posts as I publish them sometimes >.< haha..
hmm egg yolks?...I wont talk like a pro and tell you why I think it's neccesarry..but I don't think making ice cream without will be possible. ICe cream is made from a "frozen" custard mixture..which is cooked yolks and without the 'custard' starter...i would assume it would be immpossible. I'm not too good with ice cream..and havnt had much experience with it..I wish I could help you more with your questions..but giving u inaccurate answers would simply be I'll just *zip* heheeee....try google-ing? haha...I've follwed recipes to the dot with ice cream...have just played around the flavours..but if you're tyring for a low fat recipe and have succeeded...I would love to hear more from you! :)

Anonymous said...

Hi Suyin,

You are really gifted in cooking....I have your blog as my Fav..I love to cook but can only do super simple dishes...Your blog is such an inspiration for me and i hope i can be at least have 1/4 of your skill in cooking...Your cooking never fails to impress...

All the best and have a blessed day!