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.

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.

Soursop ice creamYou 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

Baking rack

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.

Cookies IMG_6560

Top each cookie with a teaspoonful of jam. I used lemon, because we’re big lemon fans around here.

Lemon curd

4. Use the large size of a melon baller (hint – tool count) to scoop mini ice cream balls on top of cookies.

Ice cream 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.

Chocolate balls

6. Put in freezer for at least 20 minutes, and then share with willing taste testers.

Ice cream bonbons

Kid chocolate eaters IMG_6571

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!


  1. Leave a Reply

    June 21, 2014

    I still don’t know what cheesecloth does!

    Those looks absolutely delish!

  2. Leave a Reply

    Ann Allchin
    June 21, 2014

    They’re tasty! One cool thing you can do with cheesecloth is to make Greek yogurt out of the regular stuff, if I remember correctly. I probably used an old bikini or something to do that instead, though.

  3. Leave a Reply

    June 22, 2014

    Well, over the years my Macguyver habits have become second nature, even though my kitchen is very well equipped also!! You know what my problem is?? I hate to clean all this complex equipment. I have one question: how does soursop icecream taste??

    • Leave a Reply

      Ann Allchin
      June 22, 2014

      I just asked my husband’s opinion of the taste, shoving a spoonful into his mouth. He spit it out (we were outside) and said, “it tastes like shit!” Ignore him, he has no sweet tooth, so his opinion is irrelevant. I asked my daughter (7) and she said it tastes a bit like melon, which was pretty accurate. Creamy honeydew. And my husband would agree with you that the gadgets are hard to clean — because I cook, he cleans up. So just find yourself a clean-up assistant and you can load up on even more gadgets!

      • Leave a Reply

        July 2, 2014

        Good idea!! That of the clean up assistant!! I will find one! Even though is pretty difficult! To find a good one, I mean!!

  4. Leave a Reply

    Trevor aka The Burger Nerd
    June 22, 2014

    Neat ingredients and James Bond gadgets = very cool recipe. Never tried soursop before….then again, seems like each of your posts reminds me of just how many foods I haven’t tried 🙂

    I LOVE kitchen gadgets (in a mad crazy Kathy Bates Misery obsessive type of way).What is my kitchen missing? Since I’m an apartment dweller I will say “Space”. Odd gadget that I’m proud of? My “Raviolamp” – a ravioli maker that’s looks like ridged metal ice cube tray and has a mini rolling pin. Macguyver techniques? Does cutting off the skin from my knuckles while drunk and showing off my ninja like knife skills count as a Macguyver like special skill?

    As always great post. Thanks for sharing it. Cheers!

    • Leave a Reply

      Ann Allchin
      June 22, 2014

      Ooh,my cousin cut off part of his finger while showing off his beer gog knife-wielding skills in much the same way you did. And a mini rolling pin?? Officially jealous!

  5. Leave a Reply

    June 30, 2014

    Yay for new kitchen gadgets! And for the fun of this dessert! It looks great and even though I have no idea what the ice cream tastes like, I am intrigued. By the way, you can sometimes pick up good deals on kitchen stuff at a restaurant supply store. They aren’t always easy to access (our best one is about 30 minutes or so away) but that’s where I got my new cooling racks and some other “toys”. The racks ended up being just a few dollars, versus double that for ones that aren’t necessarily as nice. 🙂

  6. Leave a Reply

    January 9, 2015

    You know what?? One of these days, I was strolling through a small city nearby my house and I stopped to watch the window facade of a new coffee and tee shop that has just opened, there. My eyes fell on a tee (tee bags, actually) I have never seen before and it was called soursop tee. As you can imagine, I went inside and bought it immediately since I have been left with the curiosity, what is this peculiar ingredient. Now I know. It is one of the most aromatic and pleasant green tees I have ever tasted. And all of the above because of your post. I would have never noticed it otherwise!!! Thank you Ann for a lovely experience!!

    • Leave a Reply

      Ann Allchin
      January 9, 2015

      Cool! It was my dream when I started this blog that I might get a message like this from a far away place, and looky looky! I actually bought a soursop about a month ago and was going to turn it into something but then didn’t do it in time and had to pitch it. All roads point to it being lovely though! Thanks for being dangerous, Christina!

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