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Oreo Milk with Oreo Cheesecake Cookie Dough

February 4, 2012 Leave a comment

I remembered way way back, there was this promotion where they would give out Oreo cookies when you purchased two pack of HL Milk. Its a bit contradictory isn’t it? Milk is supposed to give you strong bones while Oreo cookies is supposed to make you fat, which kind of explains why I grew up to be a fat kid with strong bones. I digress, but it was then that I discovered the simple joy of dunking Oreos into milk, devouring the drenched Oreo cookies and lapping up the milk like a famished kitten.

Our featured creation is a mishmash of two popular Oreo by-products; Oreo milk with Oreo cheesecake cookie dough. While we acknowledged that Cookies and Cream is a classic ice cream flavor well loved by all, we decided to let our creative juices run amok in the kitchen to bring a new meaning to Twist, Lick and Dunk.

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Peanut Butter Squares Ice Cream

January 29, 2012 Leave a comment

Before the arrival of the Hershey candy store, a friend of mine used to implore anyone who was jetting to the United States to lug back packets of Resse’s Peanut Butter Cups. Probably worried about getting a flaming throat or adding a few inches to the waistline, she would always share these little butter cups around and I happened to be a lucky recipients of her handouts.  Oh boy, those were some delicious little pick me ups.

Inspired by the Butter Cups, we created these little peanut cuboids made from mixing in a variety of ingredients like butter, peanuts bits, peanut butter, sugar and others. One tiny square can cured your peanut butter craving. We then took to throwing it into a creamy peanut butter ice cream base.

So how did the ice cream turned out? Well, its like adding Reese’s Butter Cups into your bottle of peanut butter and spooning it into your mouth.

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Bak Kwa Ice Cream

January 22, 2012 Leave a comment

Happy Chinese New Year to all!

To get into the festive spirit, we decided to recreate a local Chinese New Year staple, Bak Kwa, into an ice cream form. Bak kwa ice cream is not a novelty in Singapore. However if you are you are expecting a vanilla ice cream with little bits bak kwa like you will see at some local parlours, it is not like that at all. Our interpretation is different.

Inspired by the Proscuitto ice cream, we took to roasting the salt and black peppered marinated Bak Kwa pieces to further intensify the flavor before soaking it in milk for three days to extract out the porcine flavor. The bak kwa infused milk is then use to make into ice cream. The resultant has a smoky, caramelized porky taste to it, which is exactly Bak Kwa in ice cream form!

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Categories: Creations, Experiments Tags: ,

Vietnamese Baileys Coffee Ice Cream ( A step by step guide)

January 14, 2012 Leave a comment

A food blogger friend of mine once told me that to capture the eyeballs of readers, we should try to incorporate some behind the scenes look at the process of crafting an ice cream flavor. The last I’ve checked, she has over 520,448 visitors on her site. Who am I to argue with a popular food blogger? So over the past weekend, using the Vietnamese Baileys Coffee as a flavor, Chief Craftsman and I created a simple step by step guide on how to make an ice cream from scratch.

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Horlick Gao (Concentrated)

January 8, 2012 2 comments

The term Horlick often pops up when I go around canvassing for ideas for ice cream flavors. Not surprising given how the intense malt flavor present in the drink gives one that “kick”. It used to be a popular beverage but has lost it lustre to Milo especially among the younger crowd in recent years. Don’t worry Horlick lovers, we will seek redress for the beverage through our creation, a thick Horlick concoction with homemade malt chewy mixed in to send you to  malt heaven.

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Gao Luk ice cream

January 5, 2012 Leave a comment

Ever since we started our research, we have been eschewing trips to shopping malls in favour of confectionery supplies shops like Phoon Huat and Sun Lik. It was during one of an impulsive spree at Sun Lik that I bought a can of chestnut puree, thinking I could barter trade it for a Mont Blanc pen. . . . And so I was stuck with a can of chestnut puree and an idea for an ice cream flavor.

As with my usual spur of the moment forays into the kitchen, the chestnut puree ice cream turned out to be pretty underwhelming and the Chief Craftsman even commented that it had an aftertaste resembling that of tuna. OUCH! We concluded that since chestnut puree is a rarely used ingredient in local cuisine, most people may not be acquainted with the taste and hence react less favorably to the flavor. So the can of chestnut puree found its way to a secluded and unloved corner of the fridge, waiting for its moldy friends to ask it out for an excursion to the rubbish bin. That lasted till my mum started nagging about me wasting food.

An eureka moment hit me one day when I heard the words “Gao Luk” being hollered while making my way through the packed interchange. To the uninitiated, ie those born after 1990, Gao Luk was a popular snack in which the chestnuts are roasted with coffee beans, giving it a nice smokey aroma. You could imagine the delight on my mum’s face when I bought a 500g pack of Gao Luk home.

After painstakingly removing the chestnuts from it shells, the Chief Craftsman and I separated about 100g into two portions. One was to be infused with the milk together with the chestnut puree, while the other batch went into the oven after a nice honey coated bath. The addition of cream and eggs, and a nice swirl in the ice cream machine yielded an ice cream that was surprisingly..delicious! Gone is the tuna aftertaste, replaced with a strong chest-nutty aroma and a nice crunch coming from the honey coated Gao Luks.

My mum was happy to rediscover a familiar taste in the ice cream while my ears too were happy that her nagging has ceased.

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Merry Christmas!

December 25, 2011 Leave a comment

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Merry Christmas from the three accidental cooks. Soak in the festive mood with the vanilla based rum soaked cranberries that we whipped up earlier.

Categories: Creations Tags: ,