https://youlookfab.com/welookfab/topic/chocolate-custard-swirl-in-icecream Style Advice for Fashion Lovers en-US Tue, 21 Apr 2026 22:44:59 +0000 http://bbpress.org/?v=1.0.2 q https://youlookfab.com/welookfab/search.php https://youlookfab.com/welookfab/topic/chocolate-custard-swirl-in-icecream#post-1789165 Sat, 18 Mar 2017 23:35:01 +0000 anne 1789165@https://youlookfab.com/welookfab/ <p>Yes. But my scales will handle both. </p> https://youlookfab.com/welookfab/topic/chocolate-custard-swirl-in-icecream#post-1789117 Sat, 18 Mar 2017 18:11:20 +0000 rachylou 1789117@https://youlookfab.com/welookfab/ <p>Ok! I have to do some calculations. You're metric system I trust? </p> https://youlookfab.com/welookfab/topic/chocolate-custard-swirl-in-icecream#post-1788989 Sat, 18 Mar 2017 12:21:44 +0000 anne 1788989@https://youlookfab.com/welookfab/ <p>Yes! I have some xanthum gum. </p> https://youlookfab.com/welookfab/topic/chocolate-custard-swirl-in-icecream#post-1788980 Sat, 18 Mar 2017 11:15:28 +0000 rachylou 1788980@https://youlookfab.com/welookfab/ <p>Technique is important for croissants. I can't remember - you willing to use xanthan gum? May have a recipe for you... </p> https://youlookfab.com/welookfab/topic/chocolate-custard-swirl-in-icecream#post-1788970 Sat, 18 Mar 2017 09:07:25 +0000 anne 1788970@https://youlookfab.com/welookfab/ <p>Yes Rachy, that was my finding too - I googled heaps! No custard swirls.</p> <p>I don't think the custard I made was really that custardy either. As I said, too much cocoa and not liquid enough. It was really a fudge sauce enriched with egg yolks - but you couldn't really taste the eggs.&nbsp;</p> <p>I have just remembered that I never took up your offer to do gluten free recipe substitutes for things I missed! And you must have so &nbsp;much expertise in that area. I had a gluten free profiterole that was amazing recently, but I've not yet &nbsp;had a nice gluten free chocolate croissant. How's that for a challenge? &nbsp;:-) &nbsp;(No pressure at all - I just happened to remember)</p> https://youlookfab.com/welookfab/topic/chocolate-custard-swirl-in-icecream#post-1788955 Sat, 18 Mar 2017 07:41:21 +0000 rachylou 1788955@https://youlookfab.com/welookfab/ <p>That's so interesting. Because, truth, when I googled, I didn't see any actual custard swirls in any custard swirl ice creams either. I feel a challenge coming on... </p> https://youlookfab.com/welookfab/topic/chocolate-custard-swirl-in-icecream#post-1788937 Sat, 18 Mar 2017 04:59:13 +0000 anne 1788937@https://youlookfab.com/welookfab/ <p>Dear me, it's nearly 2 weeks since I made the icecream. Time to update you.</p> <p>Pic 1 is the brownies</p> <p>Pic 2 is my custard. It was very rich and probably too thick and had too much cocoa.</p> <p>My ingredients were</p> <p> <div><div><div><div><div><div>300ml double cream<br /></div>1/4 cup cocoa<br /></div>1/2 cup sugar<br /></div>3oz dark chocolate melts<br /></div>3 small egg yolks<br /></div>few drops kirsch<br /></div>3 tsp vanilla extract</p> <p> </p> <p>I layered the custard and brownie chunks</p> <p>Pic 3 is the finished result. Generally the family liked eating it.</p> <p>I bought a tub of the actual inspiration icecream (wow, so expensive! - about $9 for one litre) &nbsp;and guess what, we haven't found any evidence of a custard swirl!! &nbsp;Mind you we've only looked into the top of it so far, as I am wanting my homemade one used up first .</p> <p>There isn't any evidence from the packet that there were any eggs used at all, and DH who has tried it said the main difference in taste was that the Connessieur one was sweeter.</p> <p>My interest in this has kind of gone off the boil, as I realised I prefer sweet recipes with an acidic element, which this lacked. So if another one I have my eye one now, rhubarb and custard, isn't GF I may try to make that one - after a little sugar free phrase I have put myself on for the next few weeks.</p> <p></p> <p></p> <p></p> <p></p> <p></p> https://youlookfab.com/welookfab/topic/chocolate-custard-swirl-in-icecream#post-1784364 Sun, 05 Mar 2017 19:51:07 +0000 JAileen 1784364@https://youlookfab.com/welookfab/ <p>I have David Lebovitz' book "The Perfect Scoop". It's excellent. According to him, the two types of ice cream are French style which is custard based with eggs, and Philadelphia style, which is just milk and/or cream and sugar, plus flavorings. So if you wanted a custard swirl, it sounds like the main ice cream would be Philadelphia style, without eggs. I wondered how he did a swirl, and he really doesn't swirl it per se. After making the ice cream, he says to put some of one, and then some of the other, on top of each other, in the storage container, without stirring. </p> <p>We have a couple of peach trees, and he has a recipe for peach ice cream with sour cream and it is fabulous!!! </p> https://youlookfab.com/welookfab/topic/chocolate-custard-swirl-in-icecream#post-1784101 Sat, 04 Mar 2017 17:45:02 +0000 rachylou 1784101@https://youlookfab.com/welookfab/ <p>I'm very interested! Also, I believe in cheating </p> https://youlookfab.com/welookfab/topic/chocolate-custard-swirl-in-icecream#post-1784040 Sat, 04 Mar 2017 12:27:30 +0000 anne 1784040@https://youlookfab.com/welookfab/ <p>I have decided to cheat a bit and used bought chocolate icecream this time. It won't be as good, but I'm rather tired because it is hot here (38/39) and also in that heat the icecream maker sometimes doesn't work.</p> <p>So I am going to make the brownies pieces tomorrow, and the custard on Mon morning, and combine it later on Mon. Will let you know how it goes! </p> https://youlookfab.com/welookfab/topic/chocolate-custard-swirl-in-icecream#post-1783996 Sat, 04 Mar 2017 04:21:16 +0000 anne 1783996@https://youlookfab.com/welookfab/ <p>Looks like my alcohol stock is only yielding (apart from wine and beer) a few drops of kirsh. Not sure I want to buy a whole bottle just for this, though maybe it is worth it! The idea of balsamic vinegar is worth exploring Gaylene</p> <p>Glad to make you happy &nbsp;<a rel="nofollow" href="https://youlookfab.com/member/labeille/">L'Abeille</a>&nbsp;! &nbsp;Yes I was thinking possibly using an egg based custard as a base. I did think I could just make extra, and not churn it, but add it as a layer.</p> <p>While I'm not exactly sure of the texture of the product I'm trying to emulate, because I haven't tasted it or even seen it, I guess I was envisaging something that was less solid than the surrounding icecream - but not exactly a fudge swirl sauce (of which recipes abound) or a ganache/mousse. I like chocolate custard, which we had quite often as a simple dessert as kids (that was a cornflour based one though).</p> <p> </p> https://youlookfab.com/welookfab/topic/chocolate-custard-swirl-in-icecream#post-1783912 Fri, 03 Mar 2017 21:55:14 +0000 Gaylene 1783912@https://youlookfab.com/welookfab/ <p>I had a "fail" when I tried to use up some Christmas cranberry sauce that had a few tablespoons of Grand Marnier added to it.</p> <p>The cranberry square recipe I was using had a shortbread crust with a topping made from eggs, sugar, lemon juice, and, in my case, the cranberry sauce instead of chopped cranberries. The topping remained liquidy even when frozen. I'd experiment with an eggy custard augmented with a tablespoon of liqueur--and perhaps a drop or two of balsamic vinegar. </p> <p>My cranberry squares disappeared because they tasted good, but they were extremely messy to eat! </p> https://youlookfab.com/welookfab/topic/chocolate-custard-swirl-in-icecream#post-1783886 Fri, 03 Mar 2017 20:24:41 +0000 rachylou 1783886@https://youlookfab.com/welookfab/ <p>With high fat (heavy cream should do) and egg, I should think it would work out... or do you want it more liquidy like pudding, not as set as a custard? </p> https://youlookfab.com/welookfab/topic/chocolate-custard-swirl-in-icecream#post-1783885 Fri, 03 Mar 2017 20:21:03 +0000 L'Abeille 1783885@https://youlookfab.com/welookfab/ <p>MMM food posts my fave!</p> <p>For a custard based ice cream you use egg rather than flour/flour substitute as the thickener, but if you are gluten free your base ice cream might be that already. You could try adding more egg to the basic ice cream.</p> <p>Although what you are looking for is a swirl of something chocolate with a different texture from your base ice cream. We have some similar commercial ice cream flavours in Canada. Often the swirl is of fudge. You could try a ganache, or a mousse, or a fudge; experiment with freezing them to make sure the texture still works that way.&nbsp; </p> https://youlookfab.com/welookfab/topic/chocolate-custard-swirl-in-icecream#post-1783880 Fri, 03 Mar 2017 20:04:03 +0000 gradfashionista 1783880@https://youlookfab.com/welookfab/ <p>I was thinking along the lines of vodka/sugar, too, but don't have much experience making ice cream. But what a great idea for this week! </p> https://youlookfab.com/welookfab/topic/chocolate-custard-swirl-in-icecream#post-1783731 Fri, 03 Mar 2017 08:28:47 +0000 anne 1783731@https://youlookfab.com/welookfab/ <p><div> <p>I am keen to try to replicate a new icecream out in Australia which is described as </p> <p>"chocolate ice cream with chewy chocolate brownie pieces and swirled with a rich chocolate custard."</p> </div> <p><a href="http://www.connoisseuricecream.com.au/tubs/" rel="nofollow">http://www.connoisseuricecream.com.au/tubs/</a></p> <p>I can't eat it from the shops since it won't be gluten free.</p> <p><b>How would you make a custard swirl?</b></p> <p><strong>I think I'm ok to make chocolate icecream (I have an icecream maker),&nbsp;the brownie components and the mechanism of adding everything together, but how to make a custard swirl&nbsp; - since many icecream recipes are custard based anyway and&nbsp;I want it a distinct component?</strong></p> <p>Current thoughts are to make a rich custard, possibly with a bit of added butter, and to add alcohol of some sort or just in&nbsp;vanilla extract form to try to keep the custard from freezing.</p> <p>I know there are some amazing cooks on YLF - any ideas?</p> <p></p> <p></p> </p>