Friday, June 20, 2008

I Scream for Ice Cream!

As mentioned previously, here are some details about the ice cream component of the Summer Treats demo class I'll be teaching at Shermay's Cooking School on 12 July 2008 , 13 July 2008 , 26 July 2008 and 27 July 2008 - the July schedule has all the booking details; for all inquiries, please call the school at +65 6479 8442 or email

Speaking strictly based on the many conversations I've had with the lovely people who've attended my previous classes, I've come to realize that when it comes to big ticket purchases, most cooks have their wish list divided into 2 categories - is it a "Need to have" or is it a "Want to have"? And the ice cream machine - the serious sort with a built-in self-freezing compressor system - more often than not is deemed as belonging to the latter category. Excepting the sizeable pool of gadget aficionados (read: those who already possess the ice cream machine of their dreams), those who have yet to cross this item off their list have yet to do so for various reasons. Some simply don't see themselves making ice cream frequently enough to justify the purchase. Some - those who adore ice cream and are saving up to take the plunge eventually - knowingly half-jest that once they have the goods, they will have the best excuse to make and indulge in ice cream as frequently as possible so as to "amortize" their expenditure!

I wanted the ice cream menu to be all-inclusive, so there's plenty to appeal should one not have an ice cream machine and/or don't plan to. To this end, the menu features 2 quick "No Churning Required!" ice creams that don't need the use of a machine to achieve delicious results, as well as a classic custard-based affair that's exactly the sort of recipe those high end automatic models were designed to churn to creamy frozen perfection with the mere press of a button.


While I own and love and regularly use an ice cream machine, I am just as apt to find myself making an instant ice that does without. The instant ices come from the SOS section of my recipe files - the section I make a beeline for on those days I (a) need to produce dessert pronto, (b) am too tired to haul the ice cream-making behemoth from the shelf to the kitchen counter, or (c) am too impatient to either coax and worry a custard into spoon-coating consistency or contemplate the dismantling, cleaning, drying and re-assembly of various small parts of gadgetry. The point is, these brilliantly easy recipes are very useful to have on hand on those days you're feeling less than up to anything remotely persnickety.

As befits the nature of such days, these instant ice recipes do not require that arduous work known as still freezing, the conventional technique of freezing ice cream without an ice cream machine - this process involves the stirring by hand or electric whisk or food processor or blender at hourly intervals during the freezing of the ice cream mixture until a uniform slush forms, at least twice and more like thrice.

The formation of large ice crystals is inhibited in these instant ice mixtures thanks to the generous use of cream and sugar, thus allowing them to freeze evenly without constant stirring and beating. In other words, simply scrape the mixture into a container and the freezer takes care of the rest.

Lemon Ice Cream
A good amount of freshly squeezed lemon juice and fragrant lemon zest cut through the richness of this ice cream. Once the mixture is frozen, simply serve in scoops.

Alternatively, for a spiffy presentation, freeze the mixture in hollowed lemon half-shells, slice when firm, and serve as lemon wedges! Because the mixture is whipped till it holds a soft peak, it can also be piped into a hollowed lemon before freezing.

And if you happen to have unfrosted Lemon Grove Cupcakes or Coconut Cupcakes lying around, they make for a fabulous treat when topped with a scoop of Lemon Ice Cream...even better if the cupcake in question is still warm from the oven...

Madagascar Bourbon Vanilla Bean Ice Cream
I simply had to include this recipe. Every cook has her or his favourite ultimate vanilla ice cream recipe crafted in a time-honoured, artisanal manner, but this super simple quick fix is a trusty standby to know for all those times when you're simply not in the mood to fuss.
Peppermint Chocolate Chip Ice Cream
Love the mint and chocolate flavour combination but abhor that shop-bought vile green travesty with gritty brown specks passing off as the real thing? This is the recipe for you; a plush custard rich with egg yolks and cream that's flavoured with pure peppermint extract and folded through with chips of Valrhona Equatoriale 55% bittersweet chocolate. While this recipe can certainly be made via the still freezing technique described earlier, churning the custard with an ice cream machine creates the most silky smooth texture and luxurious mouthfeel possible.

Next post up shortly: The layer cake flavour variations and bonus recipes included in the recipe pack.


Anonymous Anonymous said...

Hello Jocelyn,
I am a huge fan of your art and excellent taste in styling and food. BUT I am always so sad not to be able to attend your classes because I live in Vienna, Austria.
Since you normally dont share recipes, have you thought of offering courses with recipes and tutorials through the web in form of videos. If you ever do, please put me as first in your list.
All the best,

10:31 pm, June 20, 2008  
Anonymous Anonymous said...

Looks gorgeous and love the word "spiffy"

7:21 am, June 23, 2008  
Blogger Cannelle Et Vanille said...

absolutely lovely!

5:57 am, June 24, 2008  
Blogger Big Boys Oven said...

I also scream at your awesomely beautiful icecream! wow!

11:59 pm, June 26, 2008  
Blogger Maco Tye chu楚壅 said...


10:28 pm, June 27, 2008  
Blogger Valentina said...

Hi, it is such a shame that everytime I am in Singapore it just does not coincide with your classes. i am a huge fan of your work.

2:20 am, June 30, 2008  
Blogger better than takeout said...

I LOVE your blog! Amazing recipes and the pictures - wow!

5:20 am, August 20, 2008  

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