Master Pastry Chef

Ice Cream

Ice cream is one of those things that most people take for granted. You make your dessert then buy a tub and then add it to the side like a dollop of cream or an add on. Yet Ice cream can be the hero of a dessert if you take the time to make it yourself. Now most people don’t bother as they think that if you don’t have an ice cream maker it cannot be done, but it can…If you have an ice-cream maker then this recipe is fine to use, but if you
don’t just follow the recipe and it will turn out just as good, and believe me it is good….There is no comparison to real ice cream.

Ingredients                                                         Costing

300mls milk                                                       $.75

2 tablespoons Vanilla bean paste                  $.50

6 egg yolks                                                          $1.80

150gms castor sugar                                         $.30

300mls thickened cream                                $1.95

Makes just over a litre of ice-cream and costs about $5.30…Now this is one of the rare occasions where you could buy it cheaper in he supermarket, but once you taste it you will never buy supermarket ice cream  again. Even the top grade expensive ice creams will seem quite bland close to this and they cost twice as much…and at least this is natural with
no thickeners gums or preservatives

Method

1. Heat the milk in a saucepan or in the microwave till it is too hot to put your finger in.
2. Put egg yolks, sugar and Vanilla paste in a stainless steel bowl and whisk until light in colour. Add a little of the milk and whisk to temper then add the rest and whisk.
3. Put over a double boiler and whisk regularly until it starts to slightly thicken.
   Put in refrigerator or freezer for about fifteen minutes to cool…this is very important as if you add the cream now it may split.
4. Remove from the freezer and check that it is below room temperature
   Whisk the cream slightly and then add egg mix..
5. At this stage you can add any desired flavourings. Add dried fruits or fresh blueberries on raspberries or melted chocolate or just leave as is.. Vanilla is my favourite..
6. Put into the freezer and set a timer for thirty minutes. After thirty minutes remove from freezer and whisk making sure to break down all the icy bits around the sides of the bowl then put it back in the freezer.
7. After thirty minutes you must whisk again…then reset your time again for thirty minutes..
8. This is where it becomes time consuming so I suggest doing this when you are going to be at home for at least four hours as you must do this at least four more times…so that is eight times over four hours and this process mimics the process of an ice-cream machine.
9. Then allow to freeze overnight…And enjoy

Vanilla Bean Paste

The quality of Vanilla bean or extract or paste or essence you use can make or break the flavours of your custards cakes and desserts in general.  Alternatively using a quality
extract or paste or bean can turn a basic crème anglaise, custard or ice cream
into a triumph. The way I have made my desserts consistently a winner is by
making my own Vanilla bean paste. It costs a fair bit but usually I will make
enough to last about a year so it is quite cost effective considering one bean will
cost around $6 or a 10gm jar of paste is around $10….

The key is by using the whole bean and boiling it and
allowing it to ferment over time your paste will become stronger and
stronger…..In fact the next time you do it you can use the ones from the previous
year and over time you paste is not only unique but potent…..

The most important thing is to use quality Vanilla
Beans…They should be moist and bendy and not dry….You should be able to bend
and twist them and not snap when bent. Contact your local bakery wholesaler or
look online you should be able to find quality beans in bulk quantity…Most
wholesalers are happy to sell you 250gm lots.

*Please note that
I have revised the recipe and increased the sugar and water as compared to the Video…use the recipe below and use the instructions in the video…Result is the same you will just get a little more mileage from the increase in sugar and water…If you followed the video don’t worry it will still taste great.

Ingredients                                                        Costings

250 gms Vanilla Bean                                      $60

750 gms castor sugar                                      $1

750 mls water                                                    $.1

Juice half lime                                                    $.5

Costing comes to
$61.60 depending on how cheap you can get your hands on some Vanilla beans.

METHOD

• Add sugar and water together and slowly bring to
  the boil
• Split each Vanilla Bean and scrape out the seeds
  and add to the boiling syrup
• Once all are scraped out cut the beans into
  halves and add to the boiling mixture
• Squeeze the lime juice into the mixture (this is
  not for flavour as the acidity stops crystallisation)
• Boil for five minutes and allow to cool…
• Funnel into a nice bottle or jar for easy
  access.

• First warm the milk slightly just  to room temp so it does not cool the butter
  when added later
• Add half the milk and flour and eggs and whisk
  vigorously to make a paste with no lumps
• Melt the butter and add to the paste with the
  rest of the milk to make a smooth silky consistency then set aside…

• Add all the ingredients into a small bowl and
  put in the microwave for 45 seconds. Check to see how warm it is and then if it
  is hot start stirring if needed add another thirty second. Then stir and stir
  and stir and keep stirring till you get a nice rich chocolate sauce.
• See video for cooking instructions

Banana Bread & Butter Puddings

There is no better winter warmer comfort dessert than Bread
& Butter pudding…It is so simple and fool proof to make but always a
winner….It is a great way to use up any leftover Banana Bread…..Traditional
recipes use sultanas but I think blueberries work just as well if not better….

INGREDIENTS                                                                                    COSTINGS

500 mls milk                                                                                        85c

300 mls cream                                                                                   $1.85

1 Vanilla bean (or a teaspoon of paste or extract)             .50c (Vanilla bean will cost a
little more)

3 eggs (2 separated just use yolks)                                           $1.20

75 gms castor sugar                                                                         50c

3-4Slices of Banana bread                                                            $Leftover
Butter about 50gms                                                                        .38c

Some blueberries or Sultanas (if you don’t have either on
hand recipe works just as well without)

*Serves 6 Costing
comes to a total of $5.28…this is just over 88c per serve…a little more if
you use vanilla bean or have to buy Banana Bread but still a real cheap way to
give the family a wonderful treat.

METHOD

• Pre-heat
  oven to 150 degrees
• Put milk, cream and Vanilla in a saucepan bring
  to the boil – reduce heat (this is called scolding)
• Put 1 Whole egg & 2 yolks  and sugar into a bowl and whisk until sugar
  is dissolved
• Splash a small amount of the hot cream mixture
  into the whipped eggs (this is called tempering) whisk immediately. Then
  gradually add the rest till combined, pour into a jug.
• Cut Banana bread into slices and spread butter
  nice & thick
• Cut buttered Banana bread into cubes and place
  into 6 ramekins with a few blueberries in each
• Find a baking dish that will fit the five ramekins….Place
  a paper towel or tea towel into the base of the dish so the ramekins don’t move
  around.
• Place ramekins in the baking dish then pour
  mixture in the ramekins making sure all the bread is soaked. If the bread is
  really stale allow it to sit and soak for at least ten minutes.
• Pour boiling water into the baking dish so it
  reaches a third the way up the sides of the ramekins.
• Bake for around 50 minutes…
• For added wow factor Sprinkle raw sugar on the
  top and with a Blow torch Brulee…

Remove and enjoy immediately………