A bonbon bonanza – soursop ice cream
How well outfitted is your kitchen? My husband would say that my kitchen is kitted out, but I would disagree. Yes, I have a lot of stuff. But I like to cook — if someone liked woodworking, they’d have lots of tools, right? And as far as woodworkers go, I would only have the mid-range saws in my kitchen. You had to read that sentence twice, but you get me, right? Also, I’d be the woodworker using a screwdriver and hammer to gouge a hole out of my cutting board because I was too lazy and/or cheap to go get a drill.
(I might not be very good at analogies.)
Let me give you a few more examples that might apply in the world of the coherent. I’m not one to cheesecloth anything — it’s going to be a colander wherever required, because I happen to have one. I butter all of my bakeware because cooking spray is just a little too flashy for me. I gave away each of the three salad spinners I received as shower gifts, because I just don’t have the time to spin unless I’m on a bike.
But last week, I suddenly changed my outlook. I was feeling spendy, and I wanted to mess with a Martha ice cream recipe, which called for a few special (yet cheap) kitchen tools that I had never bothered to bother with. I went to Home Outfitters with the goal of filling in the blanks in my kitchen. I even impulse-bought stuff.
My husband recently mentioned that our credit card bill seemed semi-suspicious and I whistled and looked at the ceiling for a bit.
But now you’re wondering what else I was always lazy about, right?
1. A kitchen scale.
This sucka cost me a whole $10, which I probably should have spent years ago, because it can be quite annoying trying to follow American recipes when all of your packaging only shows grams. Or trying to follow a British recipe when all of your kitchen appliances measure in cups and not grams. Oh, Canada (said in a sigh way, not a sing-song way). I’m quite a good kitchen Googler, but I’m getting a bit sick of putting in, “How many cups are 500g of shredded potatoes?”
2. I also bought a cooling rack. Goodbye sweaty, stuck-on cookies! Yes, for years, I’ve been trying to suck it up about the cookie sweat. Cooling racks — the Right Guard of baked goods.
3. Nabbed myself a candy/deep fry thermometer. You guessed it. Before now? “That pan sure looks hot, let’s get er done!” Not always ideal in salmonella situations, but no one has croaked under my watch (yet). And as far as candy goes, I’m pretty sure my kids think that caramel is supposed to taste burnt.
4. I even bought cooking spray, and I’m not gonna lie, cooking spray is awesome. Look out cheesecloth industry, I’m on a roll.
But now you need to see all of the kitchen tools I used in this recipe, because as I kept pulling them out I became rather impressed with myself. Let’s see if you can count how many I needed.
This recipe was inspired by some cool ice cream (literally, and…) — soursop flavoured.
You might remember that I played around with soursop (custard apples) before. But weird ice cream is always a great excuse for a blog post, no matter what the circumstances. (The lid is crushed because like my cooking, my freezer is dangerous. One of these days I’m going to have to do a post on “guess what oddities my freezer holds.”)
Soursop ice cream bonbons
- 16oz semi-sweet chocolate chips
- 1/2Tbsp Crisco
- 10 mini cookies
- 10 mini scoops of ice cream (soursop flavour is ideal)
- 10 tsp of your favourite jam
1. Get your setup ready, standing your brand new cooling rack over a baking sheet
2. Boil water in a double-boiler in a low boil, and melt chocolate and Crisco together until goopy. Let it cool slightly.
3. Set your mini cookies on the rack.
Top each cookie with a teaspoonful of jam. I used lemon, because we’re big lemon fans around here.
4. Use the large size of a melon baller (hint – tool count) to scoop mini ice cream balls on top of cookies.
5. Goop them over with the melted chocolate. I was concerned that the warm chocolate might melt the ice cream, and it did a little bit, but it seemed to work itself out.
6. Put in freezer for at least 20 minutes, and then share with willing taste testers.
Results: These weird chocolate balls were a big hit! Easy, and very versatile. You could do big ones with full-sized cookies as dessert for guests, you could change ice cream flavours (chocolate? cookie dough?)… Heck, if I made soursop ones delicious, think of what you could do if you were normal! Rating: 4 Yums. A hit with everyone, and a pleasure to empty my drawers for.
(The soursop ice cream tasted a bit like how I would imagine green coconut would taste, in case you were wondering about that specifically).
Question: What is your kitchen missing? What odd gadget does it have that you are especially proud of? Do you have any Macguyver kitchen techniques you would like to brag about? Bring it on!