The Melktert Saga

May 23, 2015

If you follow me on Facebook you would have seen that for Shavuot I was going to make a melktert (this one from FB). Well I did, except it did not set. The custard part is supposed to set enough that you can cut the tart into slices. Mine was still liquid enough that you had to eat it with a spoon in a bowl.

So I was chatting to some friends about it and they suggested that I freeze it and make ice cream, so I popped it into the churner and a yummy melktert ice cream was born.

Below is the recipe I used, I’m not sure if it was the recipe itself, the fact that I did it on the stove top and not the microwave or if it was the ingredients (Israeli not South African) I used that caused it not to set, so if you want to try it out as a traditional melktert give it a go, if it does not set then carry on with the freezing/churning part and make it into an ice cream like I did.

Ingredients

Base

  • 125g
  • 85g melted butter

Filling

  • 1 can condensed milk
  • 1 can milk
  • 2 cans hot water
  • 2 tablespoons butter
  • 4 eggs
  • 6 tablespoons corn starch
  • pinch of salt
  • cinnamon

Method

Base

  • Crush the biscuits either by placing in a zip lock bag and smashing with a rolling pin or by pulsing in a blender until the biscuits are crumbs.
  • Mix the melted butter into the biscuits.
  • Press the mixture into a greased dish and either bake for 8 min on 180°C or chill in the fridge for an hour.

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Filling

  • Combine all the ingredients in a microwave proof bowl.
  • Place in microwave on high for 7 minutes, remove and beat.
  • Microwave for 5 minutes, remove and beat.
  • Microwave for 3 minutes, remove and beat.
  • This could be where I went wrong, I didn’t have a microwaveable bowl so I heated the custard on the stove, stirring continuously for about 25 minutes.  It did thicken quite a bit.
  • Let the custard cool down, stirring  occasionally so it doesn’t form a skin, alternatively cover the custard with cling wrap on the surface so the skin cant form.
  • Once cool, pour into the dish over the back of a spoon so you don’t break the biscuit base.
  • Sprinkle cinnamon over the top.
  • Refrigerate for at least 3 hours so the custard sets.

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Ice Cream

If your custard didn’t set this is the point where you turn it into ice cream.

  • Pour the unset custard into your churner and churn as per instructions.
  • Transfer the ice cream to a freezer proof bowl,cover and freeze until hard.
  • If you don’t have a churner you can place the custard into a freezer proof bowl, cover and freeze for at least three hours, remove every hour or so and mix well so ice crystals don’t form.
  • I scraped the biscuit base into the churner at the very beginning, you can leave out the base and crumble it on top after the ice cream is made or you can add half to the churner and half over the top later, totally up to you.

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**I am going to attempt a new recipe for the melktert so watch this space!

Cheesecake Ice Cream

May 14, 2015

With the Jewish holiday of Shavuot coming up its pretty customary to make a cheesecake and eat ice cream and other dairy yumminess. But I got to thinking, why not make cheesecake ice cream?

So I scoured the web and settled on this recipe from Nigella.  I tweaked it a bit since my ingredients were slightly different. Despite the differences it came out so delish!

Here is my recipe.

Ingredients

  • 175ml milk
  • 200g castor sugar (I cannot find castor sugar in Israel, so I took 200g brown sugar and whizzed in in my blender until it resembled castor sugar)
  • 350g cream cheese (I used a ‘New York’ cream cheese which is kind of salty)
  • Splash of vanilla
  • 1 large egg
  • 3 tablespoons lemon juice
  • 250ml dessert cream
  • biscuits for decorating

Method

  • Bring milk to a simmer.
  • While milk is heating, beat sugar, cream cheese, vanilla and the egg until smooth.
  • Once milk is heated, add the milk to the sugar mixture and whisk very quickly so the egg doesn’t scramble.
  • Return the mixture to the stove top and simmer while continuously stirring until the custard thickens.
  • Remove from heat and leave to cool to room temperature.
  • Once cool, place in the fridge for an hour or two to start chilling.
  • Lightly whip the cream and gently fold it into the chilled custard.
  • Add the lemon juice and mix gently.
  • Now you can add the mixture to your ice cream machine and churn as per instructions or if you don’t have one, transfer the mixture to a freezer proof dish, cover and place in the freezer for at least 3 hours, removing the dish and stirring the ice cream every hour or so to prevent ice crystals from forming.
  • Serve with crushed biscuits sprinkled on top or as a filling between two flat biscuits.
Not the best photo, kids devoured the ice cream before I could get a better shot

Not the best photo, kids devoured the ice cream before I could get a better shot

 

Marshmallow Ice Cream

October 16, 2014

I was given a KRUPS ice cream churner for my birthday and have been making the most amazing ice cream ever since.

Last night I made ‘The Michelin Man’ Marshmallow Ice Cream from a recipe in The Icecreamists recipe book Wendi gave me for my birthday.

Before I give you the recipe, please note that though making home made ice cream is very easy, it is time consuming and is not something that can be made on a whim. It takes at least 48 hours to make.

Mine doesnt look nearly as pretty as the pic in the recipe book, but Oh Em Gee, it tastes divine!!!

Mine doesnt look nearly as pretty as the pic in the recipe book, but Oh Em Gee, it tastes divine!!!

Ingredients

Ice cream

  • 250ml full cream milk (I use 2%)
  • 125ml double cream (I use 250g regular cream)
  • 2 egg yolks
  • 88g caster sugar
  • 100g large marshmallows.

Ripple

  • 50g small marshmallows
  • 100g marshmallow fluff.

Method

  • Bring milk and cream just below boiling in a pan. Mixture must steam but not boil.
  • In a bowl beat egg yolks and sugar.
  • Slowly add hot milk to egg mixture, stirring to ensure eggs don’t scramble.
  • Return to pan and heat to steaming again.
  • Stir large marshmallows into milk mixture until melted.
  • Allow mixture to cool before placing in fridge for a minimum of 6 hours (12 hours is ideal).
  • Once cool pour mixture into churner and churn as per instructions. If you don’t have a churner place in freezer proof dish and freeze, mix occasionally to disperse ice crystals.
  • Once churned fold in small marshmallows and fluff.
  • Freeze for a minimum of 2 hours before serving.

This particular recipe made about 1 litre of ice cream once it was churned.