Monthly Archives: April 2014

Louise’s indulgent vanilla ice cream

Hi everyone!

As a relatively new member of the BakingMad.com team and being new to baking, I wanted to try my hand at making something simple but (hopefully) tasty. I chose to make our indulgent vanilla ice cream recipe, just a few steps and a few ingredients, how hard could it be? I don’t have an ice cream maker but I have noticed most ice cream recipes say that they are not necessary, you can just put the mixture in the freezer and stir it often until it freezes.

I began by splitting a vanilla pod and scraping out the seeds to add to the egg yolks. I then heated the milk, milk powder and a couple of teaspoons of sugar in a pan and added the empty vanilla pod. The next stage was to whisk the egg yolks, vanilla seeds and sugar together with an electric whisk, which I hadn’t noticed until I started making it and I didn’t have an electric whisk. It turns out this was quite a fundamental step in making the ice cream. I didn’t whisk the egg yolks and sugar for long or hard enough with my hand whisk so it didn’t mix well with the milk, meaning the custard never thickened and my ice cream remained quite sloppy, despite being left overnight in the freezer.

I was really disappointed and I ended up throwing the mixture away. I didn’t want to let it beat me though and I did still have all of the ingredients to make more so I bought an electric mixer and tried again, this time with much more successful results. The egg and sugar mixture became a lot paler this time and thicker.

Getting it right the second time made the sense of achievement that much greater and more than made up for failing at the first attempt, especially when I had lots of positive feedback about how it tasted! The main thing I have learnt as a novice baker is to always read the recipe to make sure I have everything and to follow the recipe exactly. It sounds simple but an important lesson nonetheless!

Sam’s sweet breakfast with a twist

Nielsen-Massey are encouraging bakers to go on a personal journey to ‘discover what really great flavour tastes like’ by experimenting with their vast range of extracts, pods and bean paste and not wanting to miss out on a great baking opportunity that is exactly what I did.

So what to bake?  I really wanted to embrace this baking challenge head on and break away from the traditional everyday recipes, which took a bit of thinking outside the box, before I reached the idea for our ‘backwards breakfast’. This recipe has a fun ‘Alice in Wonderland’-esq feel to it, as everything is not always as it seems.

With the help of Nielsen-Massey products I filled a delicious chocolate egg with a smooth and creamy white chocolate and vanilla bean mousse and orange blossom curd yolk. Obviously, you can’t have dippy eggs without soldiers, so I accompanied this egg with soft and buttery, lemon extract shortbread fingers, perfectly complimented when dipped in the orange blossom curd.

This was served alongside a cup of coffee latte and vanilla bean mousse topped with an indulgent swirl of vanilla bean cream.

The quality of the Nielsen-Massey extracts and bean pastes really shone through in these recipes and one of the many benefits is that due to the superiority of the flavour you only need to use a very small amount to achieve wonderful results.

I loved using the vanilla bean paste for the white chocolate and vanilla bean mousse as the syrup consistency didn’t thin out the mousse and the flecks of the vanilla bean gave a beautiful visual effect too.

The orange blossom extract gave a wonderful delicate flavour to our curd (egg yolk) which did not overpower the flavour of the white chocolate mousse, as some orange essences sometimes do. The orange blossom curd would act as a great gift too for friends and family and is really versatile being used to fill layer cakes and even doughnuts. See recipe

Individually each of these recipes were simple to make however, using the Nielsen-Massey extracts was definitely my secret weapon in the kitchen turning my baking into show-stopper quality. It was so good, I was even tempted not to reveal our secret ingredient when asked and take all of the credit myself!

This recipe is a great idea to try for an afternoon tea with friends or family over the Easter period, so why not, like I did, join Nielsen-Massey to ‘discover what really great flavour tastes like. See recipe