Bacon ice cream at Cowch

It’s delicious, slightly salty with a creamy texture and a definite taste of bacon. It’s made by Brisbane company, Lick ice cream but unfortunately only available as part of the Canadienne Waffle bowl with maple syrup ($15.50, breakfast menu only).

We visited Cowch at 4pm but one of the staff members was kind enough to offer us a sample taste of the bacon ice cream, tempting us to come back for the Champagne Brunch ($25) which includes your choice of the Canadienne Waffle Bowl or Breakfast Churros served with a glass of Primo Secco and a regular coffee.

Considering it was late afternoon, we ordered two Tropicana Quenchers ($9 each) and an iced mocha ($9) along with a Pomegranate Naked Pop dipped in dark chocolate with coconut, pearl and peanut brittle sprinkles ($9.80). The Naked Pops are a cute idea. Your choice of a naked chocolate, vanilla, coffee, mint or pomegranate ice cream, dipped in your choice of white, milk or dark chocolate and three dips in a multitude of different sprinkle options. It’s fun and our version tasted pretty darn good.

Cowch also does gourmet dessert pizzas ($17), mini dessert sliders ($12.5), Fondue ($14), and for those with no sweet tooth, cheese platters from $24 to $38.

Calling itself a dessert and cocktail bar, you’d expect some pretty special dessert cocktails and the menu doesn’t disappoint. Ranging in price from $19 to $21, the Monkey Butter with peanut butter ice cream, vodka, frangelico and agave and the Coco Grande with chocolate yoghurt, rum, espresso and vanilla sound wicked. Plenty of classic cocktails and mocktails are also available including a reasonable range of beers, ciders and wines.

Cowch, it’s fun 🙂

Open from 7am until late seven days a week.

179 Grey Street, South Bank

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Milo ice cream, homemade

Winter or summer, milo is a constant food source in our pantry cupboard. Both Al and I enjoy it but we have very different techniques when it comes to preparing the perfect icy cold glass of milk with milo.

Al is a mixer. He likes to create a real malty choc flavour through all of the milk. I’m a pile on topper. I like to eat it off the top of my milk while it slowly sinks in. Either way, it’s all good and this ice cream recipe, thanks to Sneh at Cooks Republic is easy to make and very satisfying to eat!

What you’ll need

2 cups heavy cream
1 cup milk
3 egg yolks
1 cup brown sugar
4 tablespoons milo
1 teaspoon salt

Sneh also uses 150g milk chocolate in her recipe, but I only had dark chocolate in the fridge so decided to leave it out so as not to interfere with the milo flavour.

First up, make your custard base by heating the milk, cream and salt on medium; stirring occasionally until hot but don’t boil. Remove from heat and cool for approximately 5 minutes.

In a large bowl, whisk together the egg yolks and sugar. Make sure all of the sugar is dissolved. Slowly pour the cream mixture into the yolk mixture stirring constantly. Return the combined mixture to the saucepan on medium-low heat. Cook for about 3 minutes, stirring constantly with a rubber spatula. Make sure you scrape the bottom of the pan to avoid scorching. At the end of 3 minutes, the mixture should start to thicken, if not, just keep stirring. This is the custard base.

Remove the custard from the heat. Put the milo in a large heatproof bowl. Pour over the hot custard and whisk until the mixture is smooth. Pour the custard through a strainer into a clean metal bowl and cool completely.

Cover the bowl with clingfilm and chill in the fridge overnight (or at least 2 hours). When chilled, transfer to your ice cream maker and churn according to the manufacturer’s instructions.

DSC00164DSC00166If you can stand to wait, leave it in the freezer overnight for a firm set, if not, let it set for a couple of hours before the taste test. It’ll last in the freezer for up to a week or maybe not!

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Strawberry sorbet

Strawberry sorbet

I love sorbet. I love the intense flavour, so on a recent trip to Rocklea markets, where I scored a large punnet of very ripe strawberries for $1, making sorbet on a hot day seemed the only option.

You’ll only need three ingredients. Ripe strawberries, Greek yoghurt and honey. This is my take on a Jamie Oliver recipe and I love the fact that you can distinctly taste every flavour.

Freeze the stawberries before you begin, this will help with the texture of the sorbet. Blitz up the frozen strawberries with the yoghurt, as little or as much as you like and add the honey to taste. Blitz in the food processor until really well blended. Transfer to the ice cream machine for 10 minutes but you could just pour straight from the processor into a container and into the freezer if you don’t have an ice cream machine. I’d recommend freezing for a few hours before you plan to eat.

The colour is so pretty and it just tastes of summer. Enjoy!

Strawberry Sorbet 2