Tag: coffee

June Daring Bakers’: Battenberg Cake

Being Indian I hate wastage. Of any kind. One of the reasons why I gained weight when I came to US (besides, the cliched that I got married) was that I was so used to finish everything on my plate, whenever we went out to eat, I ended up finishing the ridiculously huge portions of food served in restaurants here. Since we stay 4 hours away from all restaurants, doggy pack or to-go was not an option,  and since I had the habit of not wasting, I ate everything. That’s why this month’s Daring Bakers’ challenged proved to be double the challenge it was.

Mandy of What The Fruitcake?! came to our rescue last minute to present us with the Battenberg Cake challenge! She highlighted Mary Berry’s techniques and recipes to allow us to create this unique little cake with ease.

I have missed the last two challenges. Although I did a part of the April challenge, I could not get it posted because I was busy with my in-laws visit. Hopefully I should be able to post the recipe soon. ( I seriously have huge backlog!)

Now, I have been eyeing this cake- the Battenberg cake for a while now, ever since I was introduced to the Great British Bake Off cookbook. I don’t have it yet, but amazon’s site has a preview of the book and in that they show pictures of the cake. Since then it’s been on my mind. So when I saw this month’s Daring Bakers challenge, I knew come hay or sunshine, I would make it.

And make I did. Not one but two.

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Bailey’s & Dulce de leche Mocha Cookie & Cream Ice Cream

If you are like me, then the mention of cookies, alcohol, and ice cream in the same breath would make your eyes brighten up and your mouth drool! That is if the long name doesn’t scare you away!

The idea behind this crazy sounding name came the other day while I was thinking of  how to incorporate the cookies left from the time I made the Mocha Chocolate chip cookies.

Now, during the visit to my grandparents’ place, somebody had invited us for dinner and I had the most amazingly creamy strawberry ice cream- which was homemade and completely eggless. The aunty told it was a fairly simple eggless recipe with equal proportions of milk, cream and milk powder and she adds strawberry crusher which lends the sweetness and flavour to the ice cream. But, I wanted to add the cookies, so I thought I would replace the strawberry crusher with crumbled cookies.

The Bailey’s was something I remember from one of David Lebovitz “no ice cream machine” ice cream. Just before leaving US for my India vacation I got my copy of Room for Dessert and I remember seeing David’s chocolate and banana ice cream that requires no ice cream maker.

Now the thing is I think I am allergic to banana. I think  so because everytime I eat a banana I get this horrible-horrible pain in my stomach. This allergy was never there before. I experienced it for the first time when I was at some one’s place and had taken my banana bread for them. I ate it at night. The next day I had severe pain. Since we had eaten out I thought it was a result of that. But it remained for quite a few days, because I was still eating bananas. Anyway, our home stock of bananas finished and so did the pain. Still it did not strike me. After few days again the same thing and the same happened when my in-laws were there. The only food that was common all these times was banana. So well, I guess I am allergic to it, which kind of sucks because I love banana bread!

So with these two recipes and a little help to get it all together from  here I set out to make my jacked up mocha cookies, dulce de leche ice cream!

Dulce de leche (pronounced DOOL-say day LAY-chay) is Spanish for “milk candy”. It tastes quite like caramel but with the additional taste of cooked milk. (Technically, dulce de leche is a type of caramel.) It’s often used in liquid form as a sauce for ice cream, cakes, cookies, just about anything that needs a sweet topping. In solid form, it is most often eaten as a tasty candy.

The ice cream turned out more like mocha cake batter ice cream.-probably because of the soggy cookies that I had used. Anyway, that wasn’t a problem. Only problem that I had was that it was melting too soon. Homemade ice creams are generally more soft than store bought- they have the soft serve consistency. But this one was melting way too fast. It is really hot here but still not so much that a ice cream can’t behave itself for a few minutes. I guess it could be the alcohol level that did not allow the ice cream to freeze too much. The person, whose original recipe I used, does not add alcohol and has a very creamy ice cream thanks to the milk powder in the recipe. And since I added alcohol, as well as the milk powder, it might have changed the science behind freezing the ice cream. I, actually like my ice cream melted. So I wasn’t complaining, but my mom likes her ice cream “ice cream consistency” (which she couldn’t get because the tub had been out for quite a while as I was busy clicking some photographs). She loved the taste though.

The melted ice cream did make a darn good adult cookie and cream shake! But next time I would skip the cognac and see how that works.

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