Earl Grey Icecream with Crystallised Ginger & Baileys Irish Coffee Icecream with Crunchy Dark Chocolate Baileys Swirl

Earl Grey Icecream with Crystallised Ginger Bits
This is a cultured, aristocratic icecream with a touch of spicy character. It has just the right sophisticated taste you need to convince poor fools that you can actually cook. XD I was afraid I might not have ground the tea finely enough, but it turned out great! Not gritty at all. O.O

Ingredients
3 parts thickened / whipping cream
2 parts condensed milk
A tiny bit of vanilla essense
2 smallish glugs of any kind of drinkable alcohol, preferably not strong-tasting - just to keep from getting too hard in the fridge
Earl Grey tea to taste, ground fine. You can just grind any Earl Grey you like straight out of a teabag. Remove the teabag though.
Crystallised ginger, chopped into fine bits

Steps

  1. Brutally slay Earl Grey teabag(s) - I used 3 - by lopping off their heads
  2. Pour their innards into a mortar and pestle
  3. Grind Earl Grey tea innards a lot. Until it's as fine as you can get it, or you get sick of grinding.
  4. Put everything except the ginger in a bowl together
  5. Whisk until soft peaks form
  6. Fold in ginger bits
  7. Transfer into an airtight container
  8. Plop in freezer for 6+ hours
  9. Eat while wailing that you don't know which icecream you can bear to bring to the office as an offering anymore


Baileys Irish Coffee Icecream with Crunchy Dark Chocolate Baileys Swirl
Where the Earl Grey oozes cultured, sophisticated elegance, this one oozes sex.. SEX!! Sensuous, decadent, coffee-chocolate-baileys seeeeeeeeeeeeeeeeeeeeeeks. That is all.

Icecream
3 parts thickened / whipping cream
2 parts condensed milk
Baileys Irish Cream to taste
Instant coffee powder/crystals, ground fine (more for more coffeefee flavour, less for less - shocking, inoes)

Swirl
4 parts dark chocolate chips
1 part butter
3 parts sugar
Moar Baileys Irish Cream

Steps

  1. Plop Swirl ingredients in a bowl, melt it all in a rice cooker. If you don't have a rice cooker, you need a water bath or something scary like that and I don't want to know.
  2. When it's good and melted, whisk it all together. Ideally, the sugar shouldn't be QUITE melted yet, giving it a crispy/grainy texture
  3. Add Baileys Irish Cream little by little, whisking as you go along
  4. Stop when the sauce looks dark and glossy, and is liquid enough to paint 'artistic' patterns on a plate with
    THEN
  5. Consign the instant coffeefee to a grindy doom in a mortar and pestle
  6. Grind till coffeefee is snortably fine. It shouldn't take long.
  7. Put all icecream ingredients in a bowl together
  8. Whisk until soft peaks form
    LASTLY
  9. Glop a quarter into an airtight container, drizzle in the Bailey's dark chocolate sauce
  10. Repeat 3x
  11. Stir / swirl it around a bit (not too much!) with a chopstick, a knife, or some other sort of slender stabbing implement
  12. Plop in freezer for 6+ hours
  13. IT LIVES! IT LIVES!
    ...Igor, find me a brain.





ZOMG! No-churn green tea icecream!

Sooo.... I discovered no-churn, no-ice-cream-maker icecreams over the weekend, and promptly went a bit mad. :( Now my tiny freezer has 5 types of icecream in it! 2 store-bought, and 3 nugget-crafted.

You only need 3 ingredients and it's incredibly easy to make, because you just whisk them all together until they become fat and fluffy (form soft peaks).

1st Experiment: Dark chocolate icecream with raspberries and dark chocolate chips
Nice, but with an oddly chewy, grainy texture. I think it's because the dark chocolate had to be melted, and despite my mad whisking, it didn't all incorporate fully.

2nd Experiment: Green tea icecream

Ooooh. This turned out PERFECT. Similar in texture to the green tea icecreams I've had at Japanese restaurants - and as good as / indistinguishable from store-bought icecreams.

Ingredients
3 parts thickened / whipping cream
2 parts condensed milk
Umeshu to taste (and to make it stay nice and soft once frozen)
Green tea powder to taste (not instant stuff - use the stuff the ninja tea ceremony assassin chicks use)

Steps

  1. Put it all in a bowl together
  2. Whisk until soft peaks form
  3. Transfer into an airtight container
  4. Plop in freezer for 6+ hours
  5. Serve and eat while squealing madly

3rd Experiment: Vanilla icecream with lemon curd ripple

This. This is like a soft, fluffy vanilla cloud had a massive orgy with a creamy lemon curd friend. Make eet. Make eet nao. (It's the cream coloured one, if you hadn't guessed.)

Ingredients
3 parts thickened / whipping cream
2 parts condensed milk
Vanilla essence (just a leetle bit)
Some kind of drinkable alcohol (To make it stay nice and soft once frozen - I used chinese cooking wine cause I ran out of everything else.)
Lemon curd to taste (I used a nice store-bought brand)

Steps

  1. Put everything but the lemon curd in a bowl together
  2. Whisk until soft peaks form
  3. Transfer a third into an airtight container
  4. Glop in lemon curd in a quantity that makes you happy
  5. Transfer the next third into the container
  6. Glop in more curd
  7. Transfer the last third
  8. Stir the whole thing with some kind of stirring implement. The more you stir, the less big and fat your ripples of lemon curd will be
  9. Plop in freezer for 6+ hours
  10. Serve and eat while squealing madly
    or
    Make someone else eat it while squealing madly
    or
    Do it together!