Triple Chocolate Ice Cream – Made with the KitchenAid Ice Cream Maker

We recently purchased the KitchenAid Ice Cream Maker to review for our beautiful KitchenAid Artisan stand mixer, so naturally, we had to promptly set about trying out recipes from the manual that came with the ice cream maker.

Well! one that has become a firm favorite is the Triple Chocolate Ice Cream. This divinely decadent ice cream is not hard to make and the chocolate flavor just hits the taste buds with that overwhelming feeling of pure pleasure.

Ingredients:

  • 450 ml (2 cups) whipping cream – divided
  • 1 square 30g (1oz) extra dark chocolate cut into chunks
  • 1 square 30g (1oz)  dark chocolate cut into chunks
  • 450 ml (2 cups) half-and-half (milk and cream)
  • 230g (1 cup) sugar
  • 40g unsweetened cocoa powder
  • 8 egg yolks
  • 4 tsp vanilla
  • a pinch of salt
  • 1 bar  50g (1.55oz) milk chocolate chopped

Directions:

  1. In small saucepan, place 120ml whipping cream, extra dark chocolate, and dark chocolate.
    Heat over medium-low heat until chocolate melts, stirring frequently.
    Remove from heat; set aside.
  2. In medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often.
    Remove from heat, set aside.
  3. In a small bowl, combine sugar and cocoa powder. Set aside.
    Place egg yolks in mixer bowl. Attach bowl and wire whip to mixer. Turn to speed 2 and gradually add sugar mixture; mix about 30 seconds or until well blended and slightly thickened. Continuing on Speed 2, very gradually add chocolate mixture and half-and-half, mix until well blended.
  4. Return the combined chocolate and half-and-half mixture to medium saucepan, stirring constantly, cook over medium heat until small bubbles form around edge and mixture is steamy. Do not boil. Transfer half and half mixture into large bowl; stir in remaining 330ml (1 1/2 cups) whipping cream, vanilla and salt.
  5. Cover and chill thoroughly in the fridge for at least 8 hours.
  6. If using the KitchenAid Ice Cream Attachment – Assemble and engage freeze bowl, dasher and drive assembly as directed in attachment instructions. Turn to STIR Speed (Speed  1)
  7. Using a container with a spout, pour mixture into freeze bowl. Continue on STIR (Speed 1) for 19 to 15 minutes or until desired consistency, adding milk chocolate during last 1 to 2 minutes of freeze time.  Immediately transfer ice cream into serving dishes, or freeze in an airtight container.

Yield: 16 servings  120ml (1/2 cup) per serving.

Trust me, this is one ice cream recipe that you will make over and over.  I have yet to move onto the other ice cream recipes which I can tell from the ingredients will be just as nice, but chocolate is my weakness.

Some of the other ice cream recipes included in the manual are:

  • French Vanilla which can be served simply as vanilla ice cream or used as base for variations such as Strawberry ice cream and Cookies ‘n’ Cream ice cream
  • Caramel Pecan ice cream
  • Gingerbread ice cream

And then there are the delicious Sorbet’s etc

  • Creamy Lemon-Orange Gelato
  • Fresh Raspberry Sorbet
  • Minted Mango Sherbet.

However, there is nothing to stop you being inventive and using your own favorite recipe.




Melt the Chocolate



Heat the milk and cream



Combine the sugar and cocoa powder



Separate the eggs



Mix and reheat the mixture



Freeze mixture. Then Serve & Enjoy


Spring Soup Courtesy Jamie Oliver Recipe Yearbook 2010/2011

Recently we have been getting back into cooking, thanks to Masterchef Australia, Nigella and of course Jamie Oliver.  I had a friend over for dinner the other night and the Chicken Breasts with Prosciutto that I shared with you recently, was a big hit.

Well today for lunch we decided to make Spring Soup which is just one of the tasty recipes from Jamie’s Recipe Yearbook 2010/11 .  This recipe is easy to prepare and absolutely yummy. I sure hope Jamie doesn’t mind me sharing this recipe with you. As there were just 2 of us for lunch we halved the ingredients, but if you make the full amount you can have the leftovers for lunch again, because this will taste just as nice the next day.

Spring  Soup (serves 4 – 6)

Ingredients:
 

  • a large knob of butter (I also added a splash of olive oil)
  • 4 shallots, sliced
  • 400g baby leeks, sliced, (I used 1 large leek as there weren’t any baby leeks at the market)
  • 2 cloves garlic, finely chopped (the baby processor did an admirable job)
  • 1/2 bunch Thyme (fresh from my herb garden)
  • 400g baby carrots, halved lenghtways (I like my carrots cut smaller so chopped them up to my liking)
  • 8 chicken thighs or drumsticks, skin removed and discarded. (Chicken thighs have more flavor by I used a chicken breast that was in the freezer)
  • 2 liters of chicken or vegetable stock
  • 200g small soup pasta (didn’t have any so just used the pasta in the cupboard)
  • juice of 1 lemon.

Method – Jamie’s:

  1.  Melt the butter in a large pan on a low heat and saute the shallots, leeks and garlic with the thyme sprigs until soft but not colored – about 15 mins Stir in the carrots, then the chiken, Pour in the stock and bring to the boil. Season, then simmer gently for 90 minutes.
  2. Using a slotted spoon, remove the chicken from the soup and set aside. When cool enough to handle, shred the meat off the bone, then return to the pan with the pasta. Cook for a further 10 minutes, or until the pasta is tender. Add lemon juice to taste.

Tip: You can use leftover poached or roast chicken insted of the thighs or cooked, shredded drumsticks, just add the chicken at the end with the pasta.

Our Method:
We were pushed for time (needed to go shopping) so we took a few shortcuts.

  1. The same -Melt the butter, add oil over a low heat and saute the shallots, leeks and garlic with the thyme sprigs until soft but not colored. Stir in the finely cut carrots and chicken which we had diced.
  2. Add the stock and simmer for about 20 minutes.
  3. Add the pasta and cook for another 15 minutes.
  4. Omit the lemon juice
  5. Fry up some prosciutto and crumble into the soup before  serving.

Notes:
Okay, here’s what we found – the soup has a very intense flavor so next time I will use half stock and half water.  I used lemon Thyme so I didn’t add the lemon juice and just as well because the lemony flavor was just right.  We didn’t need the prosciutto to add flavor as the soup has plenty. We like proscuitto anyway so it didn’t matter.

The soup was served with a slice of Quinoa and Flax-seed Wholegrain bread.

There are a load of really tasty and easy to make recipes in the Jamie’s Recipe Yearbook 2010/11 , and we will be making many more in the coming weeks.



Spring Soup


Saute Onion, Leeks, Garlic and Thyme


Cut Carrots to you liking


Add Carrots and Chicken to pot


Add Stock and simmer

Parmesan Chicken Breasts with Crispy Posh Ham (Prosciutto) Courtesy of Jamie Oliver

Earlier this year Paula and I each brought ourselves an Apple iPad and we just love them. There are so many applications available and one of the best recipe manager apps we have found  is ‘Paprika’.

This app allows you to create your own recipes, save  recipes from any along with the photo, and then you can organize your recipes to suit yourself.

Now when you ready to cook, you simply bring up your recipe and read it right from your iPad and the best part is that the Paprika app doesn’t close. This is an excellent feature when you have stuff all over your hands, it means you won’t get your iPad mucky. It’s Brilliant.

Another excellent feature about the iPad is that you can download podcasts.  And being an avid collector of recipes I downloaded both Jamie Oliver and Nigella podcasts.

One of Jamie Oliver’s podcasts if a recipe for Parmesan Chicken Breasts with Crispy Posh Ham (Prosciutto). Talk about tasty. And it is so quick and easy that it has quickly become a firm favorite. And Jamie has a wide range of cookbooks with fantastic recipes for all tastes.

So here is the recipe:

Ingredients:

  • 30 g Parmesan cheese
  • 2 sprigs of fresh thyme
  • 2 skinless chicken breasts
  • freshly ground black pepper
  • 1 lemon ( I use lime simply because I prefer the flavor)
  • 6 slices of prosciutto
  • Olive Oil

Method:

  • Put the chicken breasts between some sheets of plastic wrap and beat until they are about 1cm thick.
  • Carefully score the underside of the chicken breasts in a criss cross pattern with a small knife
  • Season with a little pepper ( you won’t need any salt as the prosciutto adds enough salty flavor)
  • Lay the chicken breasts next to each other  and sprinkle over most of the thyme leaves
  • Grate a little lime or lemon zest over them and then sprinkle with the Parmesan
  • Lay 3 prosciutto slices on each chicken breast overlapping them slightly.  ( I have had to vary the number of slices depending on the size of the chicken breast), you want the prosciutto to hold in the cheese.
  • Drizzle with a little olive oil and sprinkle with the remaining Thyme leaves.

To Cook the Chicken

  • Heat a frying pan over medium heat
  • Carefully transfer the chicken, breasts, proscuitto side down, into the pan. This can be tricky so I leave the chicken on the clingfilm to make it easier.
  • Cook for 3 – 4 minutes on each side, turning halfway through, giving the ham side an extra 30 seconds to crisp up.

You can serve the chicken whole or cut into thick slices  and piled on a plate. I like to serve the Parmesan Chicken with steamed vegetables but you can serve with a nice crunchy salad or whatever you have on hand as an accompaniment.

This dish is delicious. Thank you Jamie Oliver.

Parmesan Chicken Breasts USA Version (Imperial)
Parmesan Chicken Breasts UK Version (metric)

Here are the steps by photo:


Ingredients for Parmesan Chicken Breasts


Flatten the Chicken Breasts

 

Flattened Chicken Breast

Score the Underside of the Chicken Breast
Grate the parmesan cheese

Grate the parmesan cheese


Remove the Thyme Leaves from the Stalk

Sprinkle the Thyme Leaves on the Chicken

Cover with Parmesan Cheese

Cover with Prosciutto

Chicken Breast Covered with Prosciutto

Rub with Oil and add more Thyme Leaves

Add to pan Prosciutto side down - medium heat

Turn and finish cooking

The Amazing Range of Colors of the KitchenAid Artisan Stand Mixer

I have just taken delivery of a beautiful shiny Empire Red KitchenAid Artisan Stand mixer. And I have to say that it looks absolutely stunning on my kitchen benchtop. I was tossing up between the Empire red and the new limited edition Candy Apple Red but finally decided on the Empire Red and I love it.

The KitchenAid Artisan Stand Mixer offers plenty of power and room for mixing everything from pizza dough or ice cream to citrus juices and bread dough. It has a huge 5-quart capacity and a powerful 325-watt motor, 10 mixing speeds and an impressive selection of add-on accessories.

 As if all the power, convenience and versatility weren’t enough, today there’s even more to love about KitchenAid stand mixers– the rainbow of colors you have to choose from when you purchase a KitchenAid Artisan.

 It used to be choosing accessories was the only way to personalize your KitchenAid mixer, but now you can choose among 26 different colors. The amazing range of color choices available makes buying, owning and using a KitchenAid more fun than ever.

 All KitchenAid Artisan stand mixers feature a gorgeous, polished stainless steel mixing bowl and attractive retro style. Yet it’s up to you to decide which color best suits the Artisan’s style and design, to match your personal taste and your kitchen décor.

 If you think a blue KitchenAid Artisan would be ideal, you have plenty of options. There’s pretty, bright Cornflower Blue, rich Blue Willow, or deep, majestic Cobalt Blue. For a cheerful blue-sky type of hue that ideally compliments the Artisan’s retro design, you’ll love the brilliant turquoise color Ice.

 Those who would rather own a green KitchenAid mixer won’t have an easy time of choosing among the three beautiful Artisan green-hued options. There’s the bright look of green apple, the rich deep foresty green look of Bayleaf and the light, almost creamy color Pistachio. 

You even have KitchenAid Artisan color choices if black would best suit your style. You can choose the almost frosted black look of Imperial Black, rich and glossy Black Onyx or the somewhat in-between, elegant Caviar. 

 KitchenAid Artisan stand mixers are available in a wide variety of bright as well as soft and subtle colors. There are three different varieties of orange colors, three different yellows, three greys, two almond and even two white options to consider. 

If you’d like a bright red stand mixer, Empire Red is your choice, while Cinnamon Red offers a slightly more burgundy flavored red hue. There’s even a beautiful purple Boysenberry KitchenAid Artisan.

 The variety of Artisan colors makes mixers more fun, but it also makes it easy to justify keeping your KitchenAid out on display. This appliance isn’t small, and its solid craftsmanship makes it rather weighty. You’ll enjoy added convenience and the chance to show off your beautiful Artisan displayed on a countertop instead of hiding it away.

KitchenAid Artisan –  a great stand mixer that gives great results and looks stunning.  What  more can I say  apart from – I love it.



How ‘Handy’ is a Hand Mixer?

Use the 7-Spd KitchenAid Hand Mixer Just Once and You’ll Know!

 When I was in my early twenties, I realized that I could eat fantastic food without having to go to a restaurant.  Of course, I already knew that, but I didn’t really put it to the test until I had to pinch the proverbial penny.  I learned everything I could by recreating recipes that were family favorites, as well as creating my own. My love for cooking lead me to spearheading a catering business and an intimate, log cabin restaurant, and it was during those years that I used many different kitchen appliances – especially blenders, stand mixers and hand mixers. They make my life a lot easier!

I remember the days when the hand mixer was an integral part of the stand mixer.  Mom had a Sunbeam stand mixer, and when she didn’t want to drag out the big guns, all she had to do was detach the head from the stand, and voila!  Instant hand mixer.  Granted, it was heavy, but it did the job.

Today, kitchen gals and guys have a bunch of options, including the KitchenAid 7-Spd Hand Mixer .  KitchenAid endears itself to all cooks because of its quality – they also offer products in a boatload of fabulous colors! My personal favorite is Candy Apple Red – it smacks of Corvette’s from ‘the old days’ and looking incredibly cool if you happened to have one.  I didn’t.

The Pros: the KitchenAid 7-Spd Hand Mixer is break resistant, shock resistance and scratch resistant; that doesn’t mean those things won’t happen, but you’d really have to abuse it and I don’t think you will.  I’ve had my KitchenAid hand mixer for many years, and it’s my ‘go to’ small appliance when I have to whip up a batch of cookies or some real whipped cream.  The power is great and the beaters are designed to mix the stiffest dough or something easy like pumpkin custard – that’s a good thing, if you like to add ‘goodies’ to your cookies.  Like M & Ms. Or English toffee.

The Cons: I prefer to have at least 10 speeds, if not 12 – when you’re trying to incorporate air into egg whites or cream, higher speeds come in handy.

The KitchenAid 7-Spd Hand Mixer features a lightweight housing, a beater ejection button, variable speeds, contoured grips, stainless steel blades and push button controls.  I like that it’s lightweight – if you have a cooking project that requires a lot of beating for a good amount of time, you’ll appreciate that your hand doesn’t feel like it will fall off.

The KitchenAid 7-Spd Hand Mixer is a little on the pricey side, and I’m not sure that I would spend $79  on it.  However, you can ‘surf’ a little and find a better deal – just shop around. (Editors Note: Amazon currently have the candy apple red – KitchenAid 7-Spd Hand Mixer for under $60.00).

How does the KitchenAid 7-Spd Hand Mixer stand up to other brands?  

Pretty well, I think.  Most brand names offer a hand mixer, and you can get one for a good price.  Just remember that the motor needs to accommodate thick cookie dough – if the motor isn’t strong enough, the hand mixer will burn out quickly.  The best competitor of the KitchenAid 7-Spd Hand Mixer is the Cuisinart Hand Mixer – both are fantastic brands and they do the trick. 

With the KitchenAid 7-Spd Hand Mixer, you’ll have a workhorse in the kitchen and you’ll be turning out some incredible treats in no time! 

Article contributed by April Jones publisher of kitchen-blender-reviews.com – a resource for kitchen blender reviews and smoothie recipes.  She first discovered green smoothies at the recommendation of a close friend and it has developed into a fun hobby teaching others how to get started. Her site has a large variety of smoothie recipes for snacks and meals. For more recipes, kitchen reviews, and random cooking tips, join her free newsletter.