Tuesday, 26 February 2013

Recipe -- Hot Toddie Ice Cream with Oat Crunch

Ingredients                                                                                                                   
Hot Ice Cream
- 80 g (2.8 oz) cold espresso coffee
- 50 g (1.8 oz) milk
- 70 g (2.5 oz) rum cream liquor
- 10 g (0.35 oz) sugar- 7 g (0.25 oz) methyl cellulose SGA7C (3.2%)
Oat Crunch
- 1 cup old-fashioned oats
- 3/4 cup all purpose flour
- 1/2 cup brown sugar, lightly packed
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup chilled unsalted butter
- 1/2 cup coarsely chopped pecans
- mint leaves, to garnish

Preparation                                                                                                                  
Hot Ice Cream
1- Whisk all the ingredients together until methyl cellulose is properly dispersed.
2- Leave mixture in the fridge overnight.
3- Heat a pot with water until it simmers and then turn off the heat.4- Using a hemispheric ice cream spoon, scoop the ice cream mixture, wipe the edges and bottom of the spoon with a paper towel and place it in the hot water.
5- Wait for about a minute until the outer part of the ice cream scoop is solid. Dislodge it from the scoop.
6- Let the ice cream scoop poaching in the water for another 2 minutes and serve.
Oat Crunch
1- Preheat oven to 180 °C (350°F)
2- Combine all ingredients except butter and pecans in a large bowl.
3- Add cold butter and rub in with fingertips until mixture forms moist clumps.
4- Mix in pecans.
5- Sprinkle mixture onto rimmed baking sheet.
6- Bake until golden brown and crisp, occasionally stirring gently and leaving mixture in clumps, about 30 minutes.
7- Cool completely and store in airtight container.

Assemble and Serve                                                                                                       
1- Place a couple of spoons of oat crunch on a plate to form a bed for the hot ice cream.
2- Grate chocolate into dust and place it in the freezer for about an hour.
3- Place a stencil with desired shape on the plate. I just cut a swoosh on a piece of paper and used it as a stencil.
4- Using a sieve, sprinkle frozen chocolate dust on the stencil. Remove the stencil carefully.
5- Place 2 or 3 scoops of hot toddie ice cream on the bed of oat crunch.
6- Garnish with mint leaves.



(Oat crunch recipe is based on a recipe from epicurious.com and hot ice cream recipe is a modified version of a recipe from Rolf Caviezel.)

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