Filter Kaapi Ice Cream

Birthday cakes are a cliche.. I cannot remember the last time I made one at home for any celebration. I prefer gourmet desserts instead. This year, of course, the celebration was mellow but that was no excuse to not treat ourselves.

I made a Filter Kaapi Ice Cream. Didn’t stop there… I wanted to play around with different complimenting flavors and textures. Paired with cinnamon caramelized peach. Topped with almond-oat crumble. Generous drizzle of ginger-butterscotch sauce.

What to do:

Filter Coffee Ice cream:

To a COLD mixing bowl, add 2 sachets of dream whip (or powdered whipping cream) – 1 cup of COLD milk. Use a hand mixer and whip on medium speed for 5 to 7 minutes or until you have a neat billowy texture on the cream.
Add 1/2 cup condensed milk (or to taste). 1/4 cup COLD thick filter coffee. Fold everything together once again. Transfer to bread tin or any container. Cover using a foil – make sure the bottom of the foil TOUCHES the top of the ice cream to prevent ice crystals from forming.

Let it set for 6-8 hours.

Ginger Butterscotch Sauce:

To a pot, add 1/2 cup brown sugar, about 5 to 6 tbsps of water. Bring to a boil, keep stirring until the sugar melts and turns a dark-ish brown. Turn down the heat, add 1/4 cup cream. Turn up the heat, fold gently until the cream has dissolved – bring to a boil. Mix in 2 tbsps of grated ginger. Turn down the heat again and add 5 to 6 tbsps of unsalted butter. Mix everything together and turn off the heat.

Oat and Almond Crumble:

1/4 cup Ground oats. 1/3 cup ground Almond. 10 Digestive biscuits. Nutmeg powder. 2 tsps butter. Bake at 180C until golden brown.

Caramelized Peach:

5 peach, cut lengthwise. Toss in a pan with 3 tbsps butter, 5 tbsps brown sugar, 2 tsps of cinnamon, pinch of salt. Cook until the peach are partially cooked through.

Assemble and served chilled!

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