To celebrate the end of the school year we packed up the kids and spent a couple of nights on the Sunshine Coast. We managed to have beautiful weather and escape the incredible deluge of rain we’ve been having along the east coast of Australia.
Most of the time was spent swimming with all the kids but there was a point when I needed a coffee so we went for a walk to find a good coffee. I did find one and just a few shops down the road was an Endeavour shop. Joel is an avid op-shopper. One of his favourite Saturday morning outings is taking the whole family to a series of local op-shops to find old records, interesting clothing and toys for the kids. For his birthday I take the kids to an op-shop and let them choose whatever they want for daddy. Whatever the present is Joel is happy. It is the only shop where Joel happily gets out his wallet.
When we go away for holidays we tend to not pack many (if any) toys for the kids. Instead we try and get to an op-shop where we are holidaying and let the kids choose a holiday toy. And then when we leave we donate it right back again.
This shopping spree found us lugging a Christmas tree back to our unit, four stuffed toys/friends, and a Ben & Jerry’s Home Made Ice Cream & Dessert Book.
The book was a find. I almost dismissed it and then I started to flick through it. Butter Pecan Ice Cream, Fresh Georgia Peach Ice Cream, New York Super Fudge Chunk Ice Cream, Coconut Ice Cream and Orange Cream Dream to name but a few. Not only were the recipes simple and enticing but the chapter or two at the beginning of the book describing the rise of their business from experimenting with recipes on a second-hand ice cream machine and doing an ice cream course via correspondence to the huge success it is today – well the huge success it was in 1987. The book was published in 1987 so I doubt you will find it at your local bookstore. Another good case for op-shopping!
I read this book cover to cover over the last 24 hours. I don’t know why I found it so fascinating but it has just opened my eyes as to how simple it can be to make ice cream. Previously I have always made the custard base and then chilled it before churning. These recipes just require a bit of whisking. Last night I gave the Mocha Fudge Chunk Ice Cream a go. Started at 6pm and eating a nice bowl of it at 8:30pm. Incredibly simple and delicious.
I am really keen to make the Butter Pecan and I did have all the ingredients but I had some leftover chocolate fudge and thought I should make something that could use up the rest of that. Butter Pecan will have to wait until I burn off the calories from tonight’s batch of ice cream.
Freeze-dried coffee is used in this recipe and I thought it wouldn’t dissolve and mix in. I was convinced there would be gritty coffee dispersed throughout the ice cream. But it did blend in perfectly.
There is a fantastic tip in the book from Ben about what to do with all the leftover egg whites from the Egg Nog Ice Cream which I hope you find useful!
“Because this recipe calls for eight egg yolks, we’ve always wondered what to do with the extra egg whites. I put them in a covered bowl and store them in the refrigerator. After a month, I throw them out.”
mocha fudge chunk ice cream
(slightly adapted from ‘Ben & Jerry’s Homemade Ice Cream & Dessert Book’)
2 cups thickened cream
1 cup milk
3/4 cup caster sugar
4 teaspoons cocoa powder
2 tablespoons good quality freeze-dried coffee
2 large eggs
1 cup fudge, chopped
Chop the fudge into small morsels and place in the freezer for about an hour before making the ice cream. (I put it in about 10 minutes before making the ice cream with great results)
Whisk the eggs until light and fluffy, about 1 – 2 minutes. Whisk in the sugar, a little at a time. Continue to whisk for a further minute until well combined. Add the cocoa powder and coffee. Whisk until combine and then whisk in the cream and milk thoroughly.
Transfer the mix to an ice cream machine and churn according to the manufacturer’s instructions.
Once the ice cream stiffens, add the chopped fudge and churn for another couple of minutes. Transfer to an airtight container and pop in the freezer for about an hour to firm up.