A Japanese Ice Cream for Valentines Day

A Japanese Ice Cream for Valentines Day. I have been thinking about what type of Japanese Ice Cream could be good for Valentines day. It would have to be luxurious and delicious. This ice cream is both.
Japanese Haagen Daz Rare Cheese Cake ice cream. I don't usually like Haagen Daz but this one is fantastic.

It tastes exactly what the name says - each mouthful tastes like a little piece a cheesecake in my mouth, with a slight hint of lemon and sweet honey. Then you can taste the biscuit base with more lemon taste.
Just perfect.
Happy Valentines day everyone.
And below is a recipe to make your own Cheesecake Ice cream

This is how the company describes it and truly that's what it is like. Ice cream with cream cheese, from Tokachi, Hokkaido, Japan, soft lemon sauce, and fragrantly mixed texture with flaky and buttery biscuits. Glamorous honey with a refreshing lemon-scented honey source and combined with rich cream cheese ice cream, Haagen- rare cheese cake.

Japanese Cheesecake Icecream Recipe just like Haagen Daz.

175 ml Full cream milk 
200 grams of caster sugar 
I packet (125 grams) of cream cheese 
½ teaspoon of vanilla extract 
1 medium egg
Juice of a lemon
350 ml double cream 
50 grams crumbled digestive biscuits

Heat the milk in a pan, and while it's warming up, beat the sugar, cream cheese, egg and vanilla together in a bowl. Keep beating and pour the hot milk into the cream cheese mixture and then pour it all back into a  clean saucepan and cook till a smooth custard. Don't bother with a double boiler, and actually don't even keep the heat very low, but you will need to stir it constantly, and if you think there's any trouble ahead, plunge the pan into a sink half filled with cold water and whisk like mad and it will become smooth. It shouldn't take more than 10 minutes, this way, for the custard to cook. And when it has thickened, take it off the heat, pour into a bowl and let it cool, at which time add the lemon juice and then the double cream. Freeze in an ice cream maker or place into a covered container, stick it in the freezer and whip it out every hour for 3 hours as it freezes and give it a good beating, folding in the crushed buiscuits before the ice cream is set solid.
 Yum.

How To Make Japanese Creme Brulee Ice Cream Recipe

Japanese Creme Brulee Ice Cream Recipe.
I just wrote about a cup of creme brulee ice cream that you can buy at a store but why not make your own.

Ingredients 
375 ml (1½ cup) normal full fat milk
375 ml (1½ cup) cream
1 whole vanilla bean (or 1 teaspoon high-quality vanilla essence if you want)
2 eggs
3 egg yolks
150 gram (3/4 cup) light brown sugar
150 gram (3/4 cup) granulated raw sugar

Instructions 
Pour together the milk and the cream in a saucepan. Cut the vanilla bean in half lengthwise and scrape out the seeds. Add the vanilla seeds and the pod to the milk and cream mix and bring to an almost-boil.

Mix the two types of sugar together. Measure half (3/4 cup) of the sugar mix to be used for the crunchy Brulee. To caramelise the sugar, melt in a saucepan until golden, then pour onto tin foil or similar. Let the sugar form a rather thin layer and wait for it to cool. Then crush up the sugar layer into smaller pieces of caramelised sugar. Put these aside for now because these crunchy pieces will be added towards the end of the ice cream churning. You should have around 4 tablespoons of caramelised chunks of sugar; the rest of it can be used to sprinkle on the top when you serve the ice cream.

Beat the eggs, egg yolks and rest of the sugar mix (3/4 cup) really well together. Take 250 ml (1 cup) of the heated milk/cream and, while whisking continuously, slowly add it just a little by a little into the egg and sugar mix. Add the egg mix to the cream mixture and blend thoroughly. Pour everything back into the sauce pan, and while stirring constantly bring the mixture to about 84 degrees Celsius (180º F) on low-moderate heat. Quickly take off from the heat and cool as quickly as possible in an ice bath.

When cooled down, chill the ice cream base in the fridge, if possible, overnight but at least for a few hours. Afterwards remove the vanilla pod. Churn the ice cream base in your ice cream machine. Towards the very end of the churning, add about 1/4 cup of the caramelised Brulee sugar pieces. When churning is finished, put it in a freezer-proof container, cover it with plastic film and seal it with a lid. Place it in the freezer.

The next day it will be perfect to serve.
Enjoy.

How to make Japanese Tempura Icecream - recipe

Everyone has probably tried fried ice cream before but here is something a little different. How to make Japanese Tempura Icecream - the Japanese tempura batter is really light and make a nice crispy and crunchy shell around your favourite Japanese ice-cream flavours. The hot crispy batter matches really well with the soft, smooth and creamy ice cream inside.

This ice cream recipe isn't too difficult to make, the tricky part is to have the oil hot enough to cook and crisp up the tempura batter before the ice cream melts.

The ingredients needed are:

    1 cup of plain flour
    1 egg
    1 cup of  ice-cold water
    1 teaspoon of baking soda
    1 teaspoon of vanilla extract just to give the tempura a little taste, I like it but you can drop it if you want
    Enough vegetable oil to deep fry - not olive oil or any other that has a flavour
    1/2 a litre of ice cream, what ever flavour you want, try just vanilla to start with. (here is a great recipe for vanilla ice cream) or maybe a nice sea-salt ice cream.

How to make it:

Just use any old ice cream scoop to scoop out and make nice, even sized ice cream balls and put them on a tray ready to use back in the freezer to get as frozen as possible. Have them in the freezer for at least a couple of hours - even better, do this the day before.

Pour the oil into a deep fryer or a big saucepan, enough so that you can deep fry the tempura balls. I would say have the oil on a medium to high heat, as I said before not to low because the ice cream will melt before the batter is cooked and too high the batter will over cook on the outside before the inside is done. The oil temperature should be about 200c.

In a mixing bowl sift the flour and baking soda together, do it twice to make sure.

Beat the egg in a bowl, just a little, say until the yolk has broken and is just beginning to froth up.

Then add the vanilla and the ice-cold water to the beaten egg and mix well.

Combine the egg and flour mixtures and whisk them until they are just combined, don't over whisk, that is the trick with tempura and how to keep it light. Don't worry if there are still a couple of lumps still. A great tip is to have this bowl on ice so the batter stays cold.

Get your frozen ice cream balls out of the freezer, take one and dip it into the tempura batter - make sure it is covered evenly.

Drop the ice cream ball into the hot oil - very carefully and cook until it is just slightly golden - tempura doesn't go a rich golden colour like regular batter. Probably 30 seconds is all that is needed.

Remove the tempura ice cream ball and serve it straight away while it is still crispy. A little bit of icing sugar on top is nice.

Yum, eat it up!

Japanese Jersey Milk Vanilla Ice-Cream Recipe

Continuing from the Jersey milk Monaka bar article, here is a great recipe to make your own super rich, creamy Japanese Jersey Milk ice-cream. It has a lovely not too strong vanilla flavour with nice vanilla specs throughout the ice cream. Very gourmet!
Homemade Jersey Milk Vanilla Ice Cream Recipe

• 150grams granulated sugar
• 3 egg yolks
• 1/2 teaspoon pure vanilla extract
• one vanilla pod, split
• small pinch of salt
• 3 cups of Jersey Cream
• 3 cups full Jersey Milk

Mix sugar, split vanilla bean (scrape the seeds out and put them into the milk as well), and salt in top of double boiler; with the Jersey milk. Place over boiling water and cook until slightly thickened, around 10 minutes or so, stirring occasionally. Remove the vanilla pod.
Then reduce the heat so that water in bottom part of boiler is on a simmer. Beat eggs slightly and stir the hot milk mixture into it a little at a time to make a custard (and not scrambled eggs). Cook over the hot water 5 minutes, stirring constantly.
Remove from stove, chill. Add in the Jesrsey cream, add vanilla extract, stir a little then add it to your Japanese Ice Cream maker and churn until you get proper consistency. It makes around 2 litres of the creamiest vanilla ice cream you have ever had.

Japanese red bean, vanilla soy, green tea ice cream

An amazing looking ice cream in our local Japanese restaurant. All of us chose to have the special ice-cream dessert, that  is literally a triple-decker ice cream dish that kind of appears to be like akin to a volcano or a multi-coloured X-mas tree. The top layer is red bean ice cream, followed next to vanilla soy icecream and green tea ice cream. The green tea ice cream was a tad strong if you had it by it's self, nevertheless if you had it together with the creamy vanilla soy, the sweetness of the vanilla smoothed the flavours out pretty nicely. The red beans were cooked just right not too sweet like some places have. A good ice cream recipe to try at home.

Three, no Four flavours of Japanese Ice Cream

Yes, I know there are four ice cream containers but I can not remember what the 4th one was. Any way the three Japanese ice cream flavours are Melon Ice Cream, Cheese Ice Cream, Dark Sugar Ice Cream.

Hang on I do know the flavour of the fourth Japanese ice cream, it is just pain old Vanilla.

All were nice, the Dark Sugar one was excellent, like a burnt caramel flavour.

How To Make Japanese Mochi Ice Cream Recipe

I have finally got around to having instructions on How To Make Japanese Mochi Ice Cream At Home. It is really simple, any one can make this classic Japanese Ice Cream dessert, just follow this step by step recipe.

Everyone loves delicious mochi, right, little golfballs sized ice-cream covered by sweetened mochi. You bite into one... first chewy sweet bliss followed by the creamy cool ice-cream heaven.

A lot of store bought mochi are OK, like Mikawaya (they say they invented the Mochi Ice Cream), some are really nice ice cream, some not so nice but have you tried to make it yourself? It isn’t really hard and I am sure it is cheaper to just buy the Japanese ice cream mochi but it’s fun to do.

Mochi Ice Cream Recipe (around 8 servings)

Sweet rice powder 50g
Sugar 100g
Water 100ml
Ice cream 150-200g
Cornstarch as needed

1 spread cornstarch onto a cutting board (use plenty so the mochi dough does not stick to the cutting board)

2 Place the sweet rice powder into a bowl, glass is best, and add the water little at a time until it is mixed well. Then add the sugar and mix it well again.

3 Next, cover the bowl with plastic food wrap (leave a breather gap) and cook in the microwave - medium for 2 minutes. Mix with a wooden spoon (dip it in water) and cook for around one more minute.

  
4 You can tell the dough is ready when it turns shiny and smooth.

5 Dip your spoon in water then spread the sweet rice dough onto the cutting board as flat as possible. Remember the dough is hot so take care.

6 Cover the dough with corn starch and then flip it over. Then pull and stretch the edges and make the dough thinner.

7 Keep pulling and stretching until the dough is around 2 or 3 millimetres thin.

8 Leave to cool a little and when the dough is cool enough, cut it into rounds , use a bowl for the size.

9 You are left with nice round mochi sheets.

10 To freeze the dough, cover each layer of mochi sheet with plastic wrap and dusted with cornstarch then put it into the freezer.

11 Put the ice cream onto the centre of the mochi sheet. For a nice round mochi use an ice cream scoop. Mmm, strawberry.

12 Fold and join the edges and then back in the freezer until it’s eating time!

 
This is how your mochi ice cream should look, Strawberry and Green Tea Mochi. It's best to eat these when they're slightly thawed, or else it's like biting into a little ball of rock and we all know that would be no fun:)

 
TIP, you can use a mochi ice cream container ( the tray from mochi you have bought in a store) to help form the shape .

Japanese Ice Cream Faces

Japanese Ice Cream Faces, no it is not an ice cream flavour or Japanese ice cream recipes but a little web site from a lovely Japanese girl that makes little sculptures in her ice cream.
I guess she is very talented and because it is ice cream she would really have to work fast before the Japanese ice cream melts. She says there is one must do rule - eat the ice cream after you make the face, don't waste it. :)
Cool.

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