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Chocolate Ice Cream Recipe

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<b>It's the beginning of June, and I couldn't think of a better post to start off the month with, then this delicious recipe for Chocolate Ice Cream. </b>This is a rich and decadent ice cream, that uses real dark chocolate as well as cocoa powder, and is so smooth and silky, that it simply slides down in your mouth.</div>
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<b>The ingredients are few and simple:</b><br />
- 5 egg yolks<br />
- 150 gr (3/4 cups) sugar<br />
- 470 ml (2 cups) milk<br />
- 360 ml (1 1/2 cup) cream<br />
- 40 gr (1/3 cup) cocoa powder<br />
- 150 gr (5 ounces) chocolate (i used dark chocolate with 70% cocoa solids)<br />
- Pinch of salt <br />
- Splosh of rum (optional)<br />
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You could use a mixture of dark and milk chocolate. This is really to your taste. Be creative! You can even put while chocolate chips into the finished custard in the end! </div>
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Sift your cocoa powder, to remove any lumps that love to hide in it. <br />
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In a saucepan put in the milk, cream, and cocoa powder, and stir until it's combined (may take a minute). Cook on medium heat until small bubbles form on the sides. Don't let it come to a boil. </div>
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While the milk and cream mixture is heating, combine the sugar, pinch of salt, and eggs. and beat with an electric mixer until pale and creamy, for about 5 minutes. </div>
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Pour some of the milk and cream mixture into the eggs and sugar mixture and beat immediately to temper the eggs. </div>
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Pour the egg and sugar mixture back into the saucepan and cook on low heat for 5 minutes, or until the custard is cooked and you can run your finger on the back of a wooden spoon that has been dipped into it, and the lines stay separate. That's how you now that the mixture has thickened.  </div>
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Strain the finished custard, let it come to room temperature. <br />
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Optional: You can add a splosh of rum or rum extract and <a href="http://cdpbthemeday.blogspot.com.au/" target="_blank">zest this up</a>! It goes well with chocolate, and also alcohol never completely freezes which gives your ice cream a creamy texture throughout.  </div>
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Make sure to chill the inside of your ice cream maker over night as well. Everything needs to be cold to proceed. </div>
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<b>Put the custard into your ice cream maker and freeze acording to your manufacturer's instructions (mine took 25 minutes). </b><br />
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<u><b>Tip if you don't have an Ice Cream maker:</b></u> If you don't have an Ice Cream Maker don't be alarmed. You  can make this without one (even though It won't taste quite the same).  The trick is, once you pour the mixture into the airtight container in  the end, take it out of the freezer every 30 minutes for the next 5-6  hours and give it a good stir. That way you'll get rid of the ice  crystals that stop the ice cream from being creamy.</div>
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Enjoy this lovely and rich ice cream in the summer months. It's a great desert for dinners as well, and you can very the chocolate that goes inside to your liking.</div>
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<b>Other Ice Cream Recipes on this Blog are</b>: <a href="http://mersad-photography.blogspot.com/2013/09/french-vanilla-bean-ice-cream-recipe.html" target="_blank">French Vanilla Ice Cream Recipe</a> and <a href="http://www.mersad-photography.blogspot.com/2014/03/strawberry-ice-cream-recipe-weekend-post.html" target="_blank">Strawberry Ice Cream Recipe</a>.</div>
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<b>Thanks for stopping by and enjoy!</b></div>
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Let me know what you think of this in the comments below.</div>
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Chocolate Ice Cream Recipe

It's the beginning of June, and I couldn't think of a better post to start off the month with, then this delicious recipe for Choc...

4:54 AM

Fresh Lemon Sorbet Recipe

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<b>Escaping the summer heat is no easy task, but this fresh lemon sorbet might just help.</b> It's full of lemon flavor, including zest and juice. You only need three ingredients to make it! </div>
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This sorbet is very smooth and intense with lemon flavor. If you have organic lemons then you are already at an advantage. If you use regular ones, first clean the lemon rind under hot water, and then zest it<i>.</i></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><b>The ingredients are:</b><br /><span class="item"><span class="style3">450 ml (1-3/4 cup) water<br />300 gr (1-1/2 cup) sugar<br />450 ml </span></span></span></span><span style="font-family: inherit;"><span style="font-size: small;"><span class="item"><span class="style3"><span style="font-family: inherit;"><span style="font-size: small;"><span class="item"><span class="style3">(1-3/4 cup)</span></span></span></span> fresh lemon juice incl the zest of the lemons you use</span></span></span></span></div>
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Measure out your ingredients first.</div>
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I use the zest of all the lemons I need to come up with the amount of juice I need. If you find that too intense (and it sure is) you cut back on it.</div>
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Dissolve the sugar in the water, until the water is clear. No need to let it come to a boil, you just want it dissolved not a caramel.</div>
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Combine the zest, lemon juice and the warm sugar and water mixture.</div>
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Let it cool down. Refrigerate it over night (including the inside of your ice cream maker).</div>
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The next day, pour the mixture into your ice cream maker and freeze it according to manufacturers instructions.</div>
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<u><b>Tip if you don't have an Ice Cream maker:</b></u> If you don't have an Ice Cream Maker don't be alarmed. You  can make this without one (even though It won't taste quite the same).  The trick is, once you pour the mixture into the airtight container in  the end, take it out of the freezer every 30 minutes for the next 5-6  hours and give it a good stir. That way you'll get rid of the ice  crystals that stop the sorbet from being more slushy like.</div>
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After the ice cream maker churns the sorbet, put it into a air tight container and freeze more, since the consistency will be better then. This can take 1-2 hours.</div>
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<b>Serve it up an enjoy!</b></div>
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<b>I hope this recipe will help you in the coming summer months. Mostar is already very hot and we are looking for lots of ways to cool us down. Enjoy!</b></div>
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Fresh Lemon Sorbet Recipe

Escaping the summer heat is no easy task, but this fresh lemon sorbet might just help. It's full of lemon flavor, including zest and...

7:11 AM

Peach Ice Cream Recipe

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<b>There are a few things that scream summer to me, and peaches are one of them. </b>South of Mostar we have a small family orchard where fresh and organic peaches are grown, and every summer, the house (or I should say the refrigerator) is filled with piles and piles of peaches. That also means, that you have to be creative with them, otherwise they will go bad quickly. </div>
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I love eating them, just as they are, but when you transform them into a Peach Ice Cream, then summer just got a little better. This recipe is very fresh, there is no cooking involved, no eggs, no custard, and the finished result has a great peach flavor.</div>
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<i>click on the images for a bigger view</i></div>
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<b>Ingredients:  </b><br />
- 10 peaches, skin peeled and diced into cubes<br />
- juice of one lemon<br />
- 70 gr (1/3 cup) sugar<br />
- 125 ml (1/2 cup) whipping cream <br />
- 125 ml (1/2 cup) milk<br />
- 1 tbsp vanilla extract <br />
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Peel and dice the peaches. We will steep the peaches in lemon juice and sugar, and then puree them. </div>
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<u>Quick tip:</u> I use an apple peeler to get rid of the skin and do it over the sink, so that the clean up is very easy and mess free. </div>
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The amount of sugar in the recipe is enough sweet for me, but you can taste it and add more or less, depending on the sweetness of your peaches.</div>
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Add the lemon juice. </div>
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Mix everything together, and put it in the fridge to steep for at least 30 minutes.  </div>
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Whip up the whipping cream until soft peaks form.You can use your standing mixer with the whisk attachment, a hand mixer, or simply by hand (the last one will require some muscle strength).</div>
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Add the milk to the whipped cream and combine. </div>
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Puree the peaches in a blender, and add them to the whipping cream and milk mixture. Add the vanilla extract and put everything in your ice cream maker, where you will freeze the mixture, according to manufacturers instructions. Mine takes 25-30 minutes.</div>
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<u><b>Tip if you don't have an Ice Cream maker:</b></u> If you don't have an Ice Cream Maker don't be alarmed. You  can make this without one (even though It won't taste quite the same).  The trick is, once you pour the mixture into the airtight container in  the end, take it out of the freezer every 30 minutes for the next 5-6  hours and give it a good stir. That way you'll get rid of the ice  crystals that stop the ice cream from being creamy.</div>
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<b>Serve it up and enjoy!</b></div>
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<br /></div>
<div style="text-align: center;">
<b>Do you like peaches? What is your favorite summer fruit?</b></div>
</div>

Peach Ice Cream Recipe

There are a few things that scream summer to me, and peaches are one of them. South of Mostar we have a small family orchard where fresh a...

5:14 AM

The Best Shrimp Scampi Recipe

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<b>This might be the best seafood dish I have ever prepared. It's a juicy and succulent Shrimp Scampi. </b>And what that means is that it's friend Shrimp in a white wine, garlic, lemon and butter sauce. The sauce is the star of this dish really, but the shrimp are great as well. They are quick fried and retain all of their juices and stay wonderfully sweet.</div>
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<i>click on the images for a bigger view</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH61d3tEN1dmFwARaBMZXsj8mGQ_2-aCvMcBQwYBPkObn11qMSS3TeHDp0IV9t5hzdWRW44EUIU6kDJvH5796xGAHpGKV0qiBFpbXL3H4Mrt94lJSV07I-utnOav4NphnMB80h63pu-n4/s1600/IMG_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH61d3tEN1dmFwARaBMZXsj8mGQ_2-aCvMcBQwYBPkObn11qMSS3TeHDp0IV9t5hzdWRW44EUIU6kDJvH5796xGAHpGKV0qiBFpbXL3H4Mrt94lJSV07I-utnOav4NphnMB80h63pu-n4/s1600/IMG_01.jpg" /></a></div>
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<a href="https://www.blogger.com/null" name="more"></a><br />
<b>Ingredients:</b><br />
- Shrimp (de-shelled, de-vained, thawed, rinsed and dried) <br />
- Juice of half a lemon<br />
- Splosh of white wine <br />
- Extra virgin olive oil for frying<br />
- 3 cloves of garlic sliced into thin stripes<br />
- 1 tbs of butter<br />
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<b>Method: </b></div>
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<b>1. </b>Before you start, defrost your shrimp if you bought them frozen, take off the shell and veins if not bought cleaned. Then rinse it under cold water and thoroughly dry them in some kitchen paper. They need to be dried so that they fry up nicely and develop great color.</div>
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<b>2. </b>Put some olive oil into the pan, add the garlic to the cold oil. Let it heat up.</div>
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<b>3. </b>When the garlic starts to sizzle add the splosh of white wine (the better the wine, the better the dish). </div>
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<b>4. </b>Let the wine reduce for 1 minute, it will start to boil. Then add the dried shrimp and fry for 3 minutes. They don't need much. Shrimp are done when they turn pink.</div>
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<b>5. </b>Add the butter and lemon juice and stir until the sauce thickens.</div>
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<b>6. </b>Serve it and enjoy!</div>
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This makes a great lunch or dinner. You can serve it to guests since it's very fancy looking, but above all very, very easy and delicious. A little of this goes a long way! </div>
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You can serve it with rice, noodles or spaghetti, or as I did, with some toast. You simply need something that will soak up that lovely sauce!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIUfA__YeD2uRCw7RvnZPp-BVLxBPyYlyQ1WBNvCrQiQeK-UlbJi0-BNVy7x-pXtZNhRbYEe8Zk0ucKlSDWxH_GnSdsSqKw4M250wJDFaSM707zXMPrZeOCIsPUqCT13viD0wMzcrUoE0/s1600/IMG_05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIUfA__YeD2uRCw7RvnZPp-BVLxBPyYlyQ1WBNvCrQiQeK-UlbJi0-BNVy7x-pXtZNhRbYEe8Zk0ucKlSDWxH_GnSdsSqKw4M250wJDFaSM707zXMPrZeOCIsPUqCT13viD0wMzcrUoE0/s1600/IMG_05.jpg" /></a></div>
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<b>What seafood dishes do you prepare and/or like to eat?</b><i></i></div>
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<i><br /></i></div>
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My dad loves fishing and regularly, during the fishing season, brings home lovely salmon that we eat over the summer. But I also like calamari, simply fried with garlic and parsley. Have a great Sunday!</div>
</div>

The Best Shrimp Scampi Recipe

This might be the best seafood dish I have ever prepared. It's a juicy and succulent Shrimp Scampi. And what that means is that it...

5:16 AM

Baked Macaroni and Cheese Recipe

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<b>The weekend is always an excuse to make something indulging. And when it comes to comfort food, you won't have to search too long to come across a Macaroni and Cheese Recipe. </b>Everyone has their own version, method and desired ingredients, and this here is mine. </div>
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Now before you make this, let me tell you what kind of Macaroni and Cheese I like. I want a baked version, where the inside is full of flavorful sauce and the top is crispy and crunchy. And that's exactly what you will get from this recipe.</div>
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<i>click on the images for a bigger view</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_qiXDpC6PU6rmOYdn4OXZvYx2gFiBl0VJfk4uzvjaRbfVOeLIugJd2D0riwTy3UhyfrKwr_eJpmF9KUTamCnjsxDpRnq3I1pcMHOXneR9t1_O8uLB4zkqd6dH6COYn39di18oBjK72SQ/s1600/IMG_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_qiXDpC6PU6rmOYdn4OXZvYx2gFiBl0VJfk4uzvjaRbfVOeLIugJd2D0riwTy3UhyfrKwr_eJpmF9KUTamCnjsxDpRnq3I1pcMHOXneR9t1_O8uLB4zkqd6dH6COYn39di18oBjK72SQ/s1600/IMG_01.jpg" /></a></div>
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<a href="https://www.blogger.com/null" name="more"></a><br />
<b>The ingredients are:</b><br />
- 250 gr (8 ounces) macaroni (or other shaped pasta) + 1 tbsp salt for cooking<br />
- 60 gr (4 tbsp) butter<br />
- 30 gr (1/4 cup) flour<br />
- 500 ml (2 cups) milk<br />
- 400 gr (3 cups) Gouda or Cheddar cheese (150 gr/1 cup from that is for the topping)<br />
- 1 tbsp salt for sauce<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibpjcWbn6zqT6oQg2hEVzyhaUvH3SkVK-W2rMhQldTobGDmLwTnWEgBksNz_8lmbBpRIVqn3chR1kzEvhOqiwHZnF1gIVpTZ5t2lvHIxpsNCtvih5Ejx7juH3bOsn9DRPu-mAR1zvIM1M/s1600/IMG_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibpjcWbn6zqT6oQg2hEVzyhaUvH3SkVK-W2rMhQldTobGDmLwTnWEgBksNz_8lmbBpRIVqn3chR1kzEvhOqiwHZnF1gIVpTZ5t2lvHIxpsNCtvih5Ejx7juH3bOsn9DRPu-mAR1zvIM1M/s1600/IMG_02.jpg" /></a></div>
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<b>1. Preheat your oven to 200C (400F) </b></div>
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<b>2. Cook the macaroni</b>, in salted water, until it's al dente, which means that it's chewy. You want it this way, because it will continue to cook in the oven later. Once cooked, drain the water thoroughly. You don't want any water left that could dilute your sauce. </div>
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<div style="text-align: justify;">
<b>3. Make the Cheese Sauce.</b> In a saucepan over low heat, melt the butter, then put in the flower and 1 tbsp salt. Add the milk and 250 gr/2 cups cheese and mix until blended. Turn the heat up and cook until the sauce has thickened (usually takes 5 minutes). Stir continuously until the sauce has thickened, you don't want any clumps.</div>
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<div style="text-align: justify;">
<b>4. Grease your casserole with butter, and mix sauce with cooked macaroni.</b> Spread in the casserole and top with the rest of the cheese. <b>Bake in the oven for 15-20 minutes</b> or until the top is golden brown.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhavRMkuCnMBHGxS507ISZBFhr9HHCDa6usYiTfJhN6XtNeUJkLgzh1AFjYu-UmisBnPV7P5ns1GjuzbYjapFxLe9PH0pAKT_Ph8L-wEBwJI2-jICHgZodCOZM6ojbAD804nFCHl1GrpdI/s1600/IMG_03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhavRMkuCnMBHGxS507ISZBFhr9HHCDa6usYiTfJhN6XtNeUJkLgzh1AFjYu-UmisBnPV7P5ns1GjuzbYjapFxLe9PH0pAKT_Ph8L-wEBwJI2-jICHgZodCOZM6ojbAD804nFCHl1GrpdI/s1600/IMG_03.jpg" /></a></div>
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This is a very basic recipe and is a perfect base for all sorts of additions. You can put cooked chicken into the mix, or broccoli and other vegetables. You can even fry some bacon and crumble it into the mixture. </div>
<br />
<div style="text-align: center;">
<b>Do you like macaroni and cheese? What is your way of making it?</b></div>
</div>

Baked Macaroni and Cheese Recipe

The weekend is always an excuse to make something indulging. And when it comes to comfort food, you won't have to search too long to c...

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Baked Macaroni and Cheese Recipe

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