Tuesday, February 14, 2012

For the love of ice cream!

Been a little distant from my blog lately. It's not because I've increased my consumption of foreign foods or because I've revolted against #sugarpurge or #dairypurge, it's simply because life is hectic. I've also been experimenting in the kitchen with a few recipes but none have been blog worthy... Until today!

This idea has been churning in my head since Xmas (no pun intended). See, it all started with a box of Toffifee. I know what you're thinking, "what happened to #sugarpurge"? Well, we all have out weaknesses and a box of Toffifee is mine. I could eat a whole box in one sitting, I have no self control when it comes to those little nougat lovelies!

My hubs knows they're my favourite. Last weekend he picked up some snacks at the grocery store, including a box of Toffifee. I told him no treats for me, I was back on #sugarpurge but he was so happy to have bought me a box of my favourite treats, how could I say no ;)

I could have eaten that whole box of 48. But instead, I chopped them all up (well, all 36 remaining) and made some ice cream. I used coconut milk as the base because even though I may have my ups and downs with #sugarpurge, #dairypurge is holding pretty strong. It would certainly be delicious with half cream, half whole milk.

Coconut milk Toffifee ice cream.

36 Toffifee (cause let's face it, you'll want to eat some)
2 cans of coconut milk (organic, 400 ml)
3 egg yolks (just found a local supplier, very excited!)
1/2 cup brown sugar (organic, fair trade)

Slice each Toffifee in half and separate.

Chop nougat into small pieces. Chop caramel cups into small pieces and add half of the caramel bits to the nougat pile. Place into a large heat-proof glass bowl. Place a fine strainer over the bowl. Chop hazelnuts and place in a small bowl with other half of caramel bits.

Shake the coconut milk cans and add to sauce pan. Heat on med-low for a couple minutes so that the coconut milk becomes a consistent liquid. You can skip this step if you successfully managed to shake your coconut milk into a uniform texture. Take out 1/2 a cup.

Separate your eggs, keep eggs whites for tomorrow's healthy omelet :). Make sure your 1/2 cup of coconut milk is cool then whisk your egg yolks with the cool coconut milk.

Add brown sugar to the warm coconut milk in the pot and increase heat to medium. Whisk until sugar is dissolved and heat until it starts to bubble but not boil. Temper the egg yolks then whisk the warm egg mixture back into the pot. Heat on medium stirring constantly for 5 or 6 minutes. It will thicken slightly but will not thicken like a dairy custard. If you're using milk and cream, you might need to head for a bit less time.

Pour the warm liquid through the strainer over the nougat and caramel bits and whisk until fully melted. Prepare a large bowl of ice water and place custard mixture bowl inside, let cool completely, maybe 45 minutes. Place a plastic wrap directly over top of the mixture and chill completely, at least 3 hours.

When ready, place in ice cream maker, churn according to directions. In the last 5 minutes, pour in chopped nuts and caramel. You can eat it right away, may be a little soft, or chill in freezer for a few hours to harden.

Share the Toffifee, share the love :)