Chocolate Baileys Ice-cream

Chocolate Baileys Ice-cream is a delight for those who love Baileys and chocolate. 

The taste depends a lot on the quality of cocoa pd used. I must say Kalya Cocoa Powder did take the taste a notch up. 

I have used Amul cream. Please don't use whipping cream if you want real taste of ice-cream. Keep the cream in the fridge overnight. Chill the bowl and the whisks also before you start beating the cream.

 Ingredients

Milk.                  1/4 cup

Cocoa pd            20 gms

Fresh cream       200 gms

Condensed milk 200 gms

Baileys.              1/4 cup 

Method

• Mix cocoa pd and milk.. 
• Beat cream till its really thick.
• Add the cocoa pd  and milk mixture. 
• Beat to mix well. 
• Add in condensed milk and beat again.
• Add Baileys and mix well.
• Now freeze it for four to five hours. 
• The sides would have frozen but ice cream would be still soft in the centre. 
• Beat it well. 
• Now pour it into a flat container. Cover with cling films and close the container tightly.  
•  Freeze it overnight. 
• Serve it next morning. 

Chocolate Syrup

Chocolate Syrup 

I have been making chocolate syrup for many years now but somehow never got down to blogging it. 

But when I was chosen by plattershare to review Kalya brand of cocoa and share some recipes using the same, I finally got down to blog it. This, a very easy  recipe, gives you yummy chocolate syrup in minutes with no preservatives. Once you try this, you will never use store bought ones. Use very good quality cocoa coz the taste of your sauce depends on it . Today I have used Kayla. Earlier I have always made it using Hintz. Go ahead and try it out . 

Gives 200 gms 

Ingredients : 

Raw Cane Sugar        125 gms

Cocoa pd                    25 gms

Water                         1/2 cup

Vanilla Extact            1/2 tsp

Sea salt                       a pinch

Baking Soda              1/8 tsp

Method:

• Mix in water and cocoa pd in a deep sauce pan.
• Place it on medium heat.
• Tip in sugar, stirring all the time.
• Bring it to a boil, stirring continuously.
• Now reduce the heat to low and let it simmer for 3-4 minutes, stirring all the time.
• Don't leave the sauce unattended even for a minute coz it will boil over.
• Remove from fire and let it cool.
• It will appear quite watery right now but remember it will thicken as it cools.
• While its cooling stir in salt , baking soda and vanilla extract.
• Once completely cool store in sterilized glass bottles and refrigerate .
• Stays  fresh for a couple of months. 
• Serve it over ice cream, cakes . 
• You can gift it to someone dear to you as well.

Note : baking soda is used to prevent crystallization of sugar.
You can easily double the recipe. .
I have used raw cane sugar but you can use white sugar also.

Chocolate Walnut Cinnamon Buns

I used to make these often when my son was in school. The twinkle in his eye as he would assemble the whole dessert gleefully would make my day. 

He would put a large scoop of ice cream and then pour oodles of homemade chocolate syrup before digging in. 

I stopped making these once he left for college. 

When I was asked by Plattershare to review Kalya brand of cocoa powder and showcase some recipes using it, the first thought that came to my mind was to recreate these chocolate walnut Cinnamon Buns. 

Irony is that my not so young son is coming back home in two days time. Hoping to see the same twinkle in his eyes. 

Ingredients

For the filling

Butter                     50 gms

Brown sugar          50 gms

Walnuts                  50gms chopped finely

Cinnamon pd         1 tsp

For the buns

Flour                      185 gms

Cocoa pd                18 gms

Brown sugar          15 gms

Baking pd              1 tsp

Cinnamon pd         1/2 tsp

Butter                     15 gms chilled

Milk                       100 ml

Banana                   1 small.

Method

Filling

• Beat butter and Cinnamon pd till creamy.
• Add sugar and beat till light and fluffy, approximately 2-3 minutes.
• Mix in the walnuts.
• Keep it aside.
• Do not refrigerate.

For the buns

• Take a six inch round pan. Line the base with a parchment paper.
• Grease and dust with flour.
• Churn banana and milk in a blender.
• Strain it and keep it aside.
• Take all the dry ingredients and whizz them in a food processor.
• Cut butter into small cubes and add it to the flour mixture.
• Churn again to evenly distribute the butter through the flour.
• Take it out into a bowl.
• Now slowly add the banana milk mixture and using the tips of your fingers bring together the flour.
• If it feels dry add a tsp of water at a time.
• I used 1 tbsp water.
• Dust a parchment sheet with some cocoa powder and place the dough ball on it.
• Cover with another parchment sheet.
• Using a  rolling pin, roll it out into a 12 by 10 inch rectangle.
• This will require some patience.
• Spread the filling evenly all over.
• Now  with the widest end facing you, roll up the dough away from you so that it resembles a Swiss roll.
• Using a very sharp knife or a bench scraper cut the roll into six equal parts.
• Place the buns, cut side up in the prepared tin with very little gap between them.
• Preheat the oven to 200 degrees celsius.
• Now reduce the temperature to 180 degrees celsius and bake them for 20-25 minutes.
• Mine took 25 minutes.
• If you have a bread thermometer, then check, their internal temperature should read 190 degrees fahrenheit.
• Remove the pan to a wire rack.
• After ten minutes carefully remove them to a serving platter.
• Enjoy them plain with coffee or serve them warm with a scoop of vanilla ice-cream and a drizzle of homemade chocolate syrup. 

Note : you can easily double the recipe.