Friday, August 24, 2012

Churn, baby, churn

When I was a kid, my mom had an ice cream maker.  It was broken, so we never used it.

Because it was 110 volts.

I remember an abundance of 110-volt appliances in our home back in the '80's that were mistakenly plugged into 220-volt sockets.  Some of them by me, but definitely not the ice cream maker.

The memory came flooding back when I saw an ice cream maker at the supermarket, with a neon green sticker that screamed "110 VOLTS".  I don't know if it was the short-circuited appliances, or the memory of not having made ice cream at home, or the fact that presently, our new home has those sockets dedicated to 110-volt appliances that made me buy that little machine.  But bought it I did.

And I made red velvet cake ice cream.  

Okay, it looks more like raspberry sorbet because I ran out of red food coloring but I promise, it's red velvet ice cream.  It even has chunks of red velvet cupcakes.

  I used Drizzle and Dip's recipe for this.  Not too sweet, and still tastes like, well, red velvet cake.

Red Velvet Cake Ice Cream (recipe adapted from Drizzle and Dip):

1/4 cup sugar
2 large eggs
2 cups heavy cream
1 cup full cream milk
1 tsp. vanilla extract
red food coloring (I used Americolor's super red)
4 red velvet cupcakes
1/2 cup cream cheese frosting, divided (1/4 and 1/4)

Beat eggs and sugar until light and fluffy, about 5 minutes.  Add the cream and milk, and mix.  Add vanilla extract and food coloring.  Crumble up the cupcakes and add half of it to the mixture.

Churn the ice cream in the ice cream maker according to manufacturer's instructions.  Add half of the cream cheese frosting at the beginning of the churn.

Five minutes before the churn is complete, add the remaining half of the crumbled cupcakes and cream cheese frosting.

Cream Cheese Frosting:

113 grams cream cheese, room temperature
90 grams unsalted butter,room temperature
2-3 cups powdered sugar, sifted
1 tsp. vanilla extract

With an electric mixer, mix cream cheese and butter until very smooth, about 3 minutes.  Add vanilla extract and mix.  Slowly add powdered sugar.  Keep adding until you get the desired sweetness and thickness.

Monday, August 13, 2012

A Trip to the Farm

Situated in San Jose, Batangas is this modest farm owned by the family of one of my dearest friends.  It's mainly an egg farm that's pretty much still under construction but there were more than a handful fruit-and-veg-bearing trees to see and benefit from their bounty during our visit.

Rambutan, avocados, papayas, bananas, guyabanos...

...couldn't get any fresher than these.

To the left of the main house, past the trees is a massive 10-meter high structure to hold about ten thousand hens.  Now that would be a lot of eggs.  A. lot.

The space to the right of the hen house would accommodate more trees.  Gorgeous.

I definitely didn't mind seeing a lot of green.

After the tour of the farm, we had to eat of course.  Now that is another story to be shared in another post.