Vanilla and Chocolate Ice Cream, Philadelphia-Style

Whoa! Summer is almost ending! After two months-silence I think I should update you guys…

We sold our old apartment!! (yay, fantastic!)

And at the moment we are (still) in this quest to find a new home for us… we must leave this place before July ends… or in other words this week . *sigh*

(Wish us luck? Yes?) ♡

It has been very hot around here lately… and I am living in this sea of moving boxes. Sorting things, packing and getting crazy O_O.

Ah well… nothing beats the heat and the heavy moods like a good and delicious cone/bowl/*whole batch* of ice cream right? :) Specially when the ice cream is self made and easy to prepare…

I made two types of ice cream for our monthly Twitter Food Party in July. The “party” happens every month on its last Monday and is organized by a group of friends on twitter. Everyone can participate! If you have a twitter account, just post a picture of the month theme dish using the hash tags #twitterfoodparty and #twittericecreamparty. Very simple and without any stress ^__^.

As we are having this dysfunctional life, I can’t spend as much time in the kitchen as I wished (and love) to. To prepare the ice creams I used two recipes from the ice cream bible “The Perfect Scoop” by David Lebovitz (If you don’t have it yet and you are super interested about making your own frozen delights, this cookbook is the best!). Two Philadelphia-Style ice creams = no eggs, no custard, less work (score!)

Vanilla and Chocolate Ice Cream, Philadelphia-Style

Vanilla Ice cream, Philadelphia-Style

makes about 1L

  • 2 cups heavy cream (750ml)
  • ¾ cup sugar (150g)
  • pinch of salt
  • 1 vanilla bean, split lengthwise
  • ¾ tsp. vanilla extract (I used NoMU vanilla paste)

Pour 250ml of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.

Remove from heat and add the remaining cream and the vanilla extract.

Chill mixture thoroughly in the refrigerator (I left it overnight)

When ready to churn, remove the vanilla pod (reserve the bean for another use), then freeze the mixture in your ice-cream maker according to the manufacturer’s instructions.


Chocolate Ice cream, Philadelphia Style

makes about 1 L

  • 2 ¼ cups heavy cream (560ml)
  • 6 tablespoons unsweetened Dutch-process cocoa powder (50g, I used Valrhona cocoa powder)
  • 1 cup sugar (200g)
  • Pinch of salt
  • 6 ounces unsweetened chocolate, chopped (170g)
  • 1 cup whole milk (250ml)
  • 1 tsp vanilla extract (I used NoMU vanilla paste)

Whisk together the cream, cocoa powder, sugar, and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and whisk in the chocolate until it’s completely melted, then whisk in the milk and vanilla. Pour the mixture into a blender and blend for 30 seconds, until very smooth.

Chill the mixture thoroughly in the refrigerator, then churn it in your ice cream maker according to the manufacturer’s instructions.

Vanilla and Chocolate Ice Cream, Philadelphia-Style

I let my 4yo daughter decorate her portion with some sprinkles. Isn’t this cute? She put chocolate crispies on the top of the chocolate ice cream and hundreds and thousands sprinkles over the vanilla one ^_^.

From both ice creams, they loved the chocolate one the most. Wah, they really enjoy dark chocolate, just like their mama!

Happy Summer everyone! Wish you all a great time and lots of ice cream :). Hope to start blogging again when we settle down ;), see you then!


This post was written by karaimame exclusively for Acquiring Taste. All writing, images and other materials in this blog remain the property of Acquiring Taste and cannot be used without permission.






Cookie sandwich chocolate lollipop

Hello friends!

After a long Easter weekend (Monday was also holiday here in Finland) I am back to the city. “Back to the city”? Ehehe, we stayed some days in the countryside at my girls´ grandparents place. It was very relaxing and nice to see nature changing… Spring is definitely coming to this cold land.

I should have posted this before Easter but I was so busy I couldn’t. I also saved this subject for the #twitterchocolateparty (which happened yesterday) but in the end, I couldn’t make it on time. BAD ME. (#fail)

Anyways… you can use this idea for other occasions, the lollipops are very easy to make if you have all the ingredients on hand.

I made a big batch as a little Easter treat to everyone where we stayed. Since my mother-in-law has gluten intolerance, I made separate lollipops to her, using a different gluten-free cookie.

Easter lollipops

Chocolate covered sandwich cookies lollipops

adapted from here

yields 8 gluten-free lollipops and 25 normal ones

  • 1 can of dulce de leche (I used cooked condensed milk until thick consistency)
  • 1 pack of Maria biscuits (Marie biscuits). I used Kulta Marie from Kantolan
  • 400 g dark chocolate. I used Fazer dark- 47% (Fazer tumma suklaalevy)
  • hundreds and thousands sprinkles
  • sugar bunnies and sugar flowers
  • lollipop sticks or ice pop sticks
  • cellophane bags for wrapping

for the gluten-free lollies I used gluten-free round digestive cookies (Semper)

Prepare a cookie sheet with parchment paper, cellophane or foil.

Make sandwiches with two biscuits: spread the dulce de leche filling on one side, place the lollipop stick in the center and top with another biscuit. Proceed the same way with the other biscuits.

I started the process with the gluten-free ones to avoid cross-contamination but you don’t need if you are making one-kind only.

Melt and temper the chocolate. The type of chocolate I used required tempering but if you find it easier, use a confectionery chocolate (which doesn’t require tempering).

Dip each cookie sandwich and allow the excess to drip away. Place on the prepared cookie sheet and decorate with sprinkles if you like. I marked the gluten-free ones with a yellow sugar flower and the rest with a cute sugar bunny face.

Take to the fridge until firm, remove and let it “dry” outside the fridge.

I used cellophane treat bags with an Easter theme to wrap the ready lollipops and tied them with golden ribbon (for the normal ones) and purple ribbon (gluten-free ones)

Cookie sandwich chocolate lollipop

Easy peasy right? ^__^

Have a great week everyone :).



This post was written by karaimame exclusively for Acquiring Taste. All writing, images and other materials in this blog remain the property of Acquiring Taste and cannot be used without permission.


Mini chocolate madeleines

November 6, 2010

Mini chocolate madeleines

The other day I was reading one of my cooking magazines and there was a recipe of mini madeleines. Oh, those madeleines.. little cute baked cakes made with special pans.. I used to skip those recipes, simply because I didn’t have the shell shaped pan, knowing that it would be terribly difficult to find them here where I live.

Although I found normal sized madeleine pans I wanted mini. They are cuter, they fit better in my mouth (ahaha). I got obsessed about them.. I visited every single baking supply shop on my search for the mini pan. Took me days (and nights browsing the web too) until I finally found it. I felt very happy ^_^.

Instead of using the recipe I saw in that magazine I decided for another one this time. Chocolate madeleines, a perfect match for my coffee :P.

Mini chocolate madeleines

recipe from here , what I used and Finnish ingredients in parentheses

yield about 60 mini madeleines. I got 40 shell shaped and 16 heart shaped mini muffins.

  • 15 g dark chocolate, melted (I used Lindt 70%, about 4 pieces from the bar)
  • 2 eggs, room temperature
  • 70 g cake flour (I used erikoisvehnäjauho)
  • 15 g cocoa (I used Van Houten)
  • 1/2 tsp baking powder
  • 70 g unsalted butter, melted (plus a little more for brushing the pans)
  • 80 g sugar

Heat oven to 170°C

Prepare the pan, brushing with a little melted butter.

Sift together flour, cocoa, baking powder and sugar into a bowl and whisk to combine.

In another bowl, slightly beat the eggs. Pour into the flour mixture and whisk gently. Add the melted chocolate and finally the melted butter.

Mix until just combine.

Pour the batter into a piping bag fitted with a small round nozzle (you can use small spoons but I found it easier to pour the batter into the molds with the bag).

Fill the pan with batter and bake for 10-12 mins, until the madeleines are golden and baked all the way through (if in doubt, make the skewer test).

Remove from the oven and leave to cool for 2 mins. Tip out of the pan and bake another batch, if you need to.

Mini chocolate madeleines

My notes about the recipe:

I was very happy with the result! I am thinking about adding espresso powder to make mocha madeleines or a tiny pieces of candied orange peel for a “quick” filling next time.

The girls liked them a lot even with the strong chocolate taste. They kept popping them in their little mouths ^_^. Very easy to eat… they disappeared fast :).

Chocolate ganache tartlet with strawberries

When it comes for asking help , good friends in the social media can be amazing.  The other day I couldn’t decide if I should buy tartlet molds/pans with loose bottoms and I asked in twitter what friends would suggest. Lovely Patricia ( who also helped me with a question concerning the pie weights, thank you dear!  Check out her blog , it is mouthwatering! ) and old friend VH-san came to my rescue =).

So now I present you the first baking in my brand new (or not so new anymore ^_^ )  loose bottoms tartlet pans!

I decided for something simple..  and cheering up as chocolate  ( not to get depressed… XD) . The original idea was to use raspberries but Summer is gone from this cold land and the only local berry I found was strawberry.

Chocolate ganache tartelette with strawberries

Pastry or Pâte Sucrée adapted from this book

Ganache filling adapted from here

Yield 6  ∅10 cm tartelettes

Pâte Sucrée

  • 110 g of cold unsalted butter chopped
  • 1 1/4 cups all purpose flour, sifted
  • 1 tsp salt
  • 1 tbsp sugar ( I used my own vanilla sugar )
  • 1 egg, beaten

Sift the flour, sugar and salt through a sieve into a large bowl. Rub together the butter and the flour mixture with your fingertips until it resembles breadcrumbs. Pour the beaten egg and work the dough till it starts holding together. Add cold water if necessary ( I didn’t need ). Wrap in cling film and refrigerate for 30 min.

Preheat the oven to 180 °C.

Roll out the dough and line 6 ∅10 cm tartlet molds. You will need to bake the pastry without the filling ( “blind-baking” ). Prick the bottom of tartlets with a fork, line with parchment paper and fill it with pie weights ( I used dried green peas ). Take to oven and bake for about 10 minutes till the crust is set ( rim is golden). Remove the paper and weights and bake for further 5 minutes. Let cool on a wire rack.


1 basket fresh strawberries (250 g ) , rinsed, stem end cut flat

Chocolate Ganache

  • 200 ml double cream ( kuohukerma )
  • 180 g dark chocolate ( I used 100g Valrhona Manjari 64% and 80g of “normal” 70% dark chocolate)
  • 20 g unsalted butter

Melt the chocolate, heat the cream in a small pan and pour over the chocolate. Stir the ingredients together using a spatula till they are evenly combined, beating to get a smooth and glossy mixture. Add the butter.

To assemble the tartlets:

Pour the chocolate ganache into the baked shells  and chill in the refrigerator for about 30 minutes (or until almost firm) . Place the strawberries on top of each tart and serve. If you want to keep the ready tartelettes in the fridge for a while , I suggest to glaze the strawberries with melted jam to keep them fresh and moist.

Chocolate ganache tartlet with strawberries

My notes about the recipe:

The tartelettes became very good but I think they had too strong chocolate taste. I believe it would work better if making very tiny bite-size tartelettes.  Anyways, I could definitely make these again , substituting half the amount of dark chocolate for milk chocolate to smooth the taste a bit :).

If using fresh raspberries instead of strawberries, try mixing a bit of raspberry jam in the ganache to give a flavor boost to the chocolate mix.