Tag: vanilla ice cream

Crunchy Apricot Blueberry Crumble with Vanilla Ice Cream

Apricot Blueberry Crumble

Two years ago, a friend from Malta visited me in Berlin. It was a short visit, we only had a few hours, but we made the most of it and enjoyed an afternoon of baking in my kitchen. The result was nothing less than heavenly: Cristina’s addictive Gooseberry Crumble!

Cristina is the sweetest girl, she’s Maltese-German and a close friend of my boyfriend’s sister Emma. I’ve seen the two girls giggling and baking so often in my Maltese mama’s kitchen and they always reminded me of myself as a teenager. Those afternoons with my girls, a pound of flour, sugar, and eggs, created some of the best memories of my early teenage years. There’s something about the combination of young girls and baking, that seems like a match made in heaven. How much we enjoyed trying out new sweet recipes or baking our old classics again and again and again (red wine cake was always high up on our list!). It was an innocent time, before the real troubles of life started. When I saw the pictures of Cristina in the meet in your kitchen feature I did with her 2 years ago, how she made this wonderful crunchy crumble in her pretty white dress, I felt reminded of my early baking days – and of this fantastic recipe!

As I got over the first wave of nostalgia, I pulled out the baking dish and made a sweet and fruity crumble with apricots and blueberries – nice! I’m sure Cristina would approve of it, especially the scoop of vanilla ice cream!

Apricot Blueberry Crumble

 

Apricot Blueberry Crumble

Apricot Blueberry Crumble with Vanilla Ice Cream

Serves 4-6.

apricots, pitted and cut in half, 10
blueberries 250g / 9 ounces
plain flour 300g / 2 1/3 cups
Demerara sugar 160g / 3/4 cup plus 1 tablespoon
a pinch of salt
butter, at room temperature, 200g / 3/4 cup plus 1 tablespoon

For the topping

Demerara sugar 2 tablespoons
ground cinnamon 1 teaspoon

For serving

vanilla ice cream

Preheat the oven to 190°C / 375°F (preferably convection setting) and butter a medium baking dish (mine is oval, 19 x 28cm / 7 1/2 x 11″).

Spread the apricots and blueberries in the prepared baking dish.

For the topping, combine the sugar and cinnamon.

In a large bowl, combine the flour, sugar, and salt. Add the butter and quickly mix with your fingers until you have a crumbly mixture. Spread the crumbles on top of the fruit and sprinkle with the cinnamon sugar. Bake for about 40 minutes, or until golden brown and crisp. Let it cool for about 10 minutes and serve warm or cold with vanilla ice cream.

Apricot Blueberry Crumble

 

Apricot Blueberry Crumble

 

apricotblueberrycrumble9

 

apricotblueberrycrumble10

 

apricotblueberrycrumble6

Caramelized Hazelnut, Eggnog and Vanilla Ice Cream Sundae

Caramelized Nuts + Eggnog Ice Cream

I’m not a regular client at ice cream shops but if I go there, this is my favourite sundae: vanilla ice cream topped with whipped cream, eggnog and caramelized hazelnuts! It’s a sweet, voluptuous bomb, creamy and decadent! Some prefer a light and fruity ice cream composition, or with deep chocolaty flavours, but this one hits my weak spot. It’s a bit like an ice cream version of my Frankfurter Kranz. This equally decadent German buttercream cake is also sprinkled with golden caramel nuts and I’m sure that each slice of it includes the same amount of calories as a bowl of this ice cream! And both are perfect Sunday treats!

When I was still at school, we used to meet at the local ice cream shop in the afternoon and I felt so grown up when I ordered my Krokant Becher, the German name for this sundae. This tiny shot of eggnog poured on top made all the difference and it made me feel so much older than I actually was. Apart from that I just loved its smooth and eggy taste, it melts in your mouth together with the vanilla, caramel and hazelnuts!

Caramelized Nuts + Eggnog Ice Cream

Caramelized Hazelnut, Eggnog and Vanilla Ice Cream Sundae

For 4 people you need

vanilla ice cream 8-12 scoops
whipping cream 200g / 7 ounces
sugar 1 tablespoon plus more to taste
eggnog 2-4 shots, to taste

For the caramelized hazelnuts

hazelnuts, finely chopped, 50g / 2 ounces
sugar 25g / 1 ounce
butter 1 tablespoon

In a large heavy pan, heat up the hazelnuts, sugar and butter on high-medium temperature and roast for around 5 minutes until golden brown and caramelized, stirring constantly. Take off the heat, spread on parchment paper and let it cool completely.

Whip the cream and add sugar to taste.

Divide the ice cream between 4 bowls and add a big tablespoonful of whipped cream on top of each. Pour the eggnog over the cream, sprinkle with caramelized hazelnuts and serve immediately.

Caramelized Nuts + Eggnog Ice Cream

 

Caramelized Nuts + Eggnog Ice Cream

Affogato – Vanilla Ice Cream in Espresso and a creamy Fruit Tart

Vanilla Ice Cream in Espresso

We live quite a Roman lifestyle when the family meets at my mother’s house. It’s all about food, nice wine and at breakfast time we already start to talk about our plans for dinner. We all love to eat and to cook, so when we meet that’s what it’s about, enjoying life!

Caught in this enthusiasm for culinary pleasures it sometimes happens that we end up with two sweet breaks, three actually but I will leave out the Oeufs à la neige or île flottante which we had after dinner, a beautiful dessert of floating meringue on a warm vanilla sauce. It was amazing but I was too relaxed to get up and get the camera.

Vanilla Ice Cream in Espresso

 

Vanilla Ice Cream in Espresso

In the early afternoon we started with a sweet kick, a genius idea, we just dropped a spoonful of vanilla ice cream into our little cups filled with strong espresso, a wonderful Affogato. This was better than any iced coffee I ever had before, it’s great! It was a warm day, we had spent lots of time in my mother’s garden, she cleaned up her flower beds and then we went for a long walk in the forest. We walked over soft hills and green fields and after all that activity and a heavy dose of fresh air (which is always a shock on our lungs used to the city air) the vanilla ice cream in espresso was the right thing to put us back on our feet. I’m sure I will make this again for a dinner party!

The next spontaneous break involved fresh strawberries and short crust tarts which my mother had bought from her bakery. They were buttery and crumbly, we dolloped some vanilla whipped cream on top and my mother garnished them artfully with halves of strawberries – another break, another espresso and more happy faces!

You can use store bought tartlets or the ones I baked for my rhubarb meringue. If you prefer different fruit toppings, you could also top a few with blueberries or raspberries. Unfortunately, the gooseberries in my mother’s garden weren’t ripe enough yet, they would have turned it into my favourite fruit tart!

Vanilla Ice Cream in Espresso

 

Vanilla Ice Cream in Espresso

Strawberry Cream Tartlets

You will need round 10cm / 4″ tartlet pans.

For 10 tartlets you need

plain flour 250g / 9 ounces
sugar 80g / 3 ounces
a pinch of salt
a pinch of vanilla
butter, cold, 160g / 5.5 ounces
organic egg yolks 2

strawberries, cut in half, 40

heavy cream 300g / 10.5 ounces
a pinch of vanilla
sugar 1 1/2 tablespoons

Combine the flour with the salt, vanilla and sugar. Cut the butter with a knife into the flour until there are just little pieces of butter left. Continue with your fingers and work the butter into the flour until combined (there shouldn’t be any lumps of butter left). Add the egg yolks and continue mixing with the hooks of your mixer until you have a crumbly mixture. Form a thick disc, wrap in cling film and put in the freezer for 10 minutes.

Set your oven to 200°C / 390°F top / bottom heat. Butter the tartlet pans and dust with flour.

Roll out the dough about 3mm thick between cling film and cut out 10 12cm / 5″ circles. Line your tartlet pans with the pastry and prick with a fork. Blind-bake in the hot oven for 9 minutes or until golden. Take them out, let them cool for a couple minutes before you flip them over and let the tartlets cool off completely.

Whip the heavy cream with a pinch of fresh vanilla and 1 1/2 tablespoons of sugar (or more if you prefer it sweeter) till thick. Dollop a spoonful on each tartlet and top with 8 strawberry halves. Our strawberries were sweet enough but you could also dust them with icing sugar if you prefer it sweeter.

Vanilla Ice Cream in Espresso

 

Vanilla Ice Cream in Espresso