Cuban Rum Ice Cream

We have wanted an ice cream maker for years, but Chris has been reluctant to let me as he claimed that he was not a huge fan of ice cream (the reason is that he is cheap 😉 ) Then one day I decided that now was the time to buy one and take the consequence if he god mad (I served the first ice cream and waited for his opinion before telling him that I had bought it, and he loved it)! So I began to search the web to find out which model to choose and on top of the wishlist was a Gelatissimo Exclusive but it is quite expensive and as we are planning some life changing events which quite certainly will be very expensive, I decided to choose an cheaper model.

We have had a Kitchen Aid stand mixer for several year and we use it almost every day – couldn’t live without it! Searching the web for reviews of Kitchen Aids ice cream maker I found mixed opinions but an old colleague of mine have spoken very well about, and I therefore chose to buy it and test it for myself (the price was of cause a huge part of the decision). This Cuban rum ice cream is my third ice cream and I must admit that I am very happy with the result and feel that Kitchen Aids ice cream maker is very good taking the price into consideration.

IMG_1568

Ingredients (6 servings)

2 cups cream

2/5 cup whole milk

2/3 cup condensed milk

2 vanille pods, seeds

4 tbsp. Cuban Rum

 

Dark Quality Chocolate for topping

 

Whip the cream until light and fluffy. Add the remaining ingredients and and whisk to combine. Pour into your ice cream maker and let it run for approximately 20 minutes or until it tells you that the ice cream is finished. Serve immediately if you want a soft ice cream or transfer to an airtight container and freeze. We always freeze the ice cream for 2-4 hours before serving as we like the consistency to more firm than soft ice, but it is a only a matter of taste 🙂

Serve after a good dinner with a glass of rum 🙂

IMG_1570Bon Appétit!

Ingredients (6 servings)

5 dl cream

1 dl whole milk

200 g condensed milk

2 vanilla pods, seeds

4 tbsp. Cuban Rum

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Orange Cake with Chocolate chips and Orange Cream Cheese Frosting

This was my first ever orange cake, and I must admit that i am quite proud of myself. It looks good and tastes delicious – what more can one demand?

 

Ingredients (10 servings)

1 stick butter, room temperature

1/2 cup granulated sugar

3 large eggs, room temperature

1 1/4 cup flour

1 tbsp. vanilla extract

1 1/2 tbs. baking powder

1/4 tbs. salt

1/2 cup orange juice, fresh-squeezed

2 tbsp. orange zest

1/3 cup dark chocolate chips (I prefer to use Amedei Toscano Black 70%)

Orange Cream Cheese Frosting

7 oz. cream cheese, room temperature

1 cup confectioners sugar

2 tbsp. orange zest

 

In one bowl whisk together flour, salt and baking powder.

In another bowl whisk together butter and sugar until light and fluffy with an electric mixer, then add one egg at a time and whisk thoroughly between each egg. Now add vanilla extract and whisk again.

Shift in flour mixture i two batches, alternating with orange juice. Whisk until just combined and smooth. Fold in orange zest and chocolate chips (if your chocolate chips are big, you might want to chop then into smaller pieces).

Add half of the batter into a 6 inch greased springform pan and bake at 350 degrees fahrenheit for about 20-23 minutes or until a toothpick comes out clean. Let rest on a wire rack for 10 minutes before removing the cake from the springform. Do the same with the other half of the batter. Let both cakes cool completely.

When the two cakes are cooled down, whisk together cream cheese and half of the confectioners sugar. Then add one tbsp. sugar at a time until the frosting has the right texture. Whisk till the frosting is smooth and fluffy. Fold in 2/3 of the orange zest.

Add one forth of the frosting on top of one of the cakes, and spread it around and make sure that you get all the way to the cake edge. Take the other cake at put on top of the first one. Cover the whole cake with the rest of the cream cheese frosting and sprinkle the last 1/4 tbsp. orange zest on top.

 

Ingredients (10 servings)

113 g butter, room temperature

112 g granulated sugar

3 large eggs, room temperature

155 flour

1 tbsp. vanilla extract

1 1/2 tbs. baking powder

1/4 tbs. salt

1.25 dl orange juice, fresh-squeezed

2 tbsp. orange zest

50 g dark chocolate chips (I prefer to use Amedei Toscano Black 70%)

 

Orange Cream Cheese Frosting

200 g cream cheese, room temperature

2.5 dl confectioners sugar

2 tbsp. orange zest