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Toblerone Ice Cream
What is the best food to have when you are feeling down?
Chocolates of course! Chocolate (Wikipedia) contains a variety of substances, some of which act as stimulants. It is said to have 'love chemical' which makes you feel like you have fallen in love and has a mood-elevating effect. Hm...
Here's my treat of Toblerone Ice Cream. Excellent dessert during the hot weather these few days. This is so delicious! Ice-cream making is truly fun! :)
Toblerone Ice Cream (From 冷冻甜品)
Ingredients
3 egg yolks
40g sugar
1 tsp corn flour
170g fresh milk
1 tsp vanilla essence
100g toblerone chocolate (or cooking chocolate)
220g non-dairy whipping cream
50g chocolate chips
Method
1. Beat egg yolks, sugar and corn flour until sugar has dissolved and pale.
2. Add in fresh milk, vanilla essence and toblerone chocolate. Double boil the mixture and stir and cook at low heat until chocolate has melted and slightly thicken. Remove from heat and leave to cool.
3. Whisk non-dairy whipping cream until stiff and fold into the cooled milk mixture.
4. Stir in chocolate chips and mix well.
5. Pour into a container and freeze overnight. Whisk the mixture again until smooth and freeze until set.
September 23, 2008 10:42 PM
don't need ice-cream maker?
September 24, 2008 12:06 PM
This looks good! Will the eggs be well cooked? I am a little hesitant to make my own ice cream, as I am not sure about the cooking process...especially when there's eggs involved. Do you happen to know how long can we keep homemade ice cream?
September 24, 2008 2:10 PM
A nice one..heehee I can see you really enjoy making your own ice- cream now. Have fun :)
September 24, 2008 2:32 PM
Hi skinnymum, yes, no need ice-cream maker!
Hi HHB, there are actually different methods of making ice cream. I'm just using a simpler method following the book faithfully.
You certainly do not want the eggs to be cooked, if not will become scramble eggs already. During double-boiling, I will drip a few drops on my hands to test that the mixture is warm, I guess it will be enough to kill any bacteria in the eggs. If you are worried, you can look for recipes that do not use eggs at all. Should be able to keep for quite long since it is placed in the freezer. I don't think you will leave it for more than a week, unless you are making a very large batch. :)
As you know I'm still a beginner to ice-cream making. You can do a bit of reading on your own. Sorry not much help. Hehe...
September 24, 2008 6:27 PM
hi ssb!
you really enjoy icecreams..
you post very good recipes..
I will prepare this icecream for iftar meal desert
see you soon:)
September 24, 2008 8:16 PM
Hi SBB, thanks for the clarification. I will have to look for recipes that do not require the use of eggs then :)
September 24, 2008 10:33 PM
I can't wait to make ice-cream... hope to do it very very soon.
September 25, 2008 10:35 AM
Thanks Elinluv! Look forward to more ice creams from u too!
Hi yosunbuka, yeah, I really love ice creams. :)
HHB & SIG, hope to see homemade ice creams from u both real soon! :)
September 26, 2008 9:56 AM
Hi SBB,
I enjoy visiting your blog. Thank you very much for all your recipes. Am thinking of making the Devil's cupcakes this coming weekend. Can I check with you what temperature & how long did you bake the cupcakes? As the recipe mention, add flour follow by milk & water, do you mean pour all together or add one after another? As I understand we shouldn't over mix the batter to avoid dense texture right. So am worry if I add-in one by one, I may over mix it. Sorry for asking so many questions as i am a beginner in baking. Thank you very much!
Destiny
September 26, 2008 10:21 AM
Hi SSB,
Sorry, one more question, can we bake the Devil Food cake in 1 cake tin instead of 2? If yes, do we need to increase the baking time?
Thank you & Best Regards!
Destiny
September 26, 2008 1:04 PM
Hi Destiny, I'm very happy to hear that you enjoy reading my blog. :)
The temperature for baking the cupcakes is the same at 180 deg C. For my mini cupcakes (5cm diameter), I bake for about 15 minutes.
Here's a guideline from the book "Crazy About Cupcakes":
Small (~5cm): 5-7 min less than medium
Medium (~7cm): 20-25 minutes
Large (~9cm): 5-10 min more than medium
I added in this way:
1. Half of flour, mix lightly
2. Half of liquid, mix lightly
3. Rest of flour, mix lightly
4. Rest of liquid, mix till even
First 3 steps need not mix till even, just roughly can already.
For the Devil Food cake, I bake in 1 tin only and slice into half. You can insert a skewer in, if it comes out clean, it is done. I'm using a 6 inch pan only, so not sure how much time it will take.
Sorry if the instruction wasn't very clear. I just type everything from the book and did not try to rephrase it clearer.
Hope my answers help and you have great success in making them. :)
September 26, 2008 2:57 PM
Dear SSB,
Thank you so much for your kind reply. I shall try this yummy recipe real soon. I understand it's kind of difficult to explain sometimes. I got to hands on then I can understand better. Really appreciate your reply. Hope u have a wonderful weekend!
Destiny
September 26, 2008 10:35 PM
Thanks SSB for the confirmation.
September 27, 2008 8:41 AM
Hey ssb, so when you say whisk 2-3 times n freeze again, so we do it before it's set, right? Tks.
September 27, 2008 9:48 AM
Hi Destiny, let me know after u tried it out ok. :)
Skinnymum, want to try making your own ice cream now? :)
Hi SIG, you can let it set in the freezer for 4 hours, take out and whisk till smooth, then freeze again. Repeat this every 3 hours for 2 more times. (Tips from Elinluv's blog.) But I'm a bit lazy just do it 1 time only. Hehe...
September 28, 2008 12:13 AM
Wah, one time whisk can already be so smooth, so I can be lazy also lor.
I think I also like the toblerone ice cream better then the strawberry one cos I am a chocoholic.
I also have some questions. Any idea y you will need non dairy cream? Is it because it is a sweeten cream liao? When you say whisk a 2nd time, do u use those blender whisk, or whisk by hand?
hmm ... your pictures are very pretty now .. so your photography skills has also improve as your baking skills ;-) and you have alot of readers now :-p
September 28, 2008 9:09 AM
Hi Sherlyn,
Your questions are also the same questions that I have asked before making ice creams. :)
Actually I use non dairy cream because I'm following the recipes from the book 冷冻甜品 (from Popular). Most of the recipes use non dairy cream. I also notice that English recipe books use dairy cream.
Dairy cream contains fat, so it will make the ice cream more creamy and tasty. Non dairy cream is sweeter, so you might want to reduce the sugar if you are using.
Another thing is dairy cream is more difficult to whip cos if you over-whip, it will separate. I don't have any experience in using dairy cream yet.
You can mix using a mixer at the lowest speed. But I lazy again, just use hand whisk. Haha.
The photos good? Eh... maybe because I just change a new camera and realize that there is a macro function. Me a bit slow. Hehe... :)
October 5, 2008 7:39 PM
Hi!
Have been reading your blog for quite some time and i really love the recipes in your blog! The foood looks yummy! Anyway i want to try this recipe but i couldn't find non-dairy whipping cream, any idea where can i purchase it? THANKS!
October 6, 2008 9:55 AM
Hi Belinda, thank you so much for reading my blog and willing to try the recipes that I have posted.
I buy non dairy whipping cream from Phoon Huat. You can check www.phoonhuat.com for their store locations.
Hope you like this recipe. :)
November 2, 2008 2:00 PM
Sifu, I made this for my hubby's birthday (Oct 31), and was so happy that he loved it!
November 3, 2008 10:31 AM
Hi skinnymum, don't call me sifu ok, you are a much better cook than me. ;) Glad that he likes it. So sweet of you. :)
April 12, 2009 6:58 PM
hi SSB, your ice cream looks good! will try it one day! but what did you do with all those leftover egg whites? throw away like very wasted leh...
April 13, 2009 10:31 AM
Hi Daphne, it's really good. You should try it! Haha, it's really a problem trying to use up the egg whites. Sometimes, I will use it on chiffon cakes as some recipes require extra egg whites. Sometimes I will make steamed milk with ginger juice, my favourite dessert. :)
July 22, 2009 12:58 PM
Hi small small baker,
I like your blog! Got so much recipe to learn from...hehe.
And I wanted to try out your homemade ice cream. But whr can I buy the 'non daily whipping cream'?? I unable to get it from NTUC or Giant. Any brand? Pls help. Thx!
July 22, 2009 2:31 PM
Hi Elice, thanks for visiting my blog! I use the "Red Man Non-Dairy Whipping Cream" from Phoon Huat. Costs about $4.50 for 1-litre packet. Can store it in the freezer for a few months. Just chill it in the refrigerator for few hours before use. :)
July 23, 2009 4:15 PM
Thx small small baker!
I hav juz bought the non daily whipping cream from Phoon Huat. :)
But b4 started doing the ice cream, one qtn. The step 5 mentioned that 'Whisk the mixture again until smooth and freeze until set'. Does it mean that I need to whisk the mixture AFTER I hav freezed it overnite? Or b4 freezing it overnite? Sorry, coz juz want to make sure I wont do a wrong step... hehe.
Pls help. Thx very much!!! :)
July 24, 2009 2:08 PM
Hi Elice, sorry for the unclear instructions because I just copied the recipe down word by word from the book.
What you can do is after step 4. Pour the mixture into a container. Put in the freezer for roughly 3 hours or until it is semi-frozen (half is frozen and half still in liquid state). If you over-freeze it also never mind, just use a fork to break it into small pieces. Put the ice cream into a bowl, whisk using electric mixer until the volume doubles. This is the make the ice cream smoother and fluffier. Then put it in a container and freeze again until fully set.
Hope this is clearer. :)
July 27, 2009 10:07 AM
Hi small small baker,
Im really appreciate your kind reply to my qtn. Thx a lot!! :)
Yes, I hav tried to make my 1st ice cream in my life yesterday, from your recipe. Yummy! Very smooth and delicious! My 4 yo daughter kept asking more, and further more... haha. She said,"wow, mummy, u are wonderful, can make such nice ice cream. You are very clever." Haha... all honour send to you, SSB. :)
I like your blog. And will continue to be your reader. Thx for creating such a nice blog. Hope your photo uploading problems will be eased asap. Happy baking! :)
July 28, 2009 12:45 PM
Hi Elice, this is one of my favourite ice cream too! I'm glad that you and your daughter like it! Feels good when you get compliments from your family right? :) Try the mango yoghurt ice cream too!
I will still continue to blog when all the problems are gone. Nice to know another friend through blogging. :)
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