Salted Thai Iced Tea Oreo Ice Cream

Toasted coconut Cupcake

Cardamom Whipped Cream Frosting

Let's talk about Thai iced tea. Isn't it so amazing and addicting!!! I know! I love this stuff!

Get the lose Thai tea leaves in bulk and you can make it for yourself ALL THE TIME! So what's better than just drinking the tea? Making ice cream with it and adding Oreos to top a coconut cupcake. Duh!

Here's the recipe...

TOASTED COCONUT CUPCAKES:

2 sticks soft butter

5 egg whites

2 Tbs coconut extract

3 cups cake flour

2 tsp baking powder

1/4 cup salt

1 1/2 cup cane sugar

1/2 cup toasted coconut ground in food processor

1 cup milk

Instructions:

-Preheat to 350, and line pan with cupcake liners

-In Separate bowl, mix all dry ingredients except sugar

-Beat butter and sugar until fluffified

-Slowly add one egg white at a time

-Add coconut extract

-Add half your flour mixture

-Add half your milk

-Repeat with flour and milk

-Bake 20 minutes for regular size cupcakes

SALTED THAI ICED TEA OREO ICE CREAM:

1 1/2 organic whipping cream

1/4 cup Thai iced tea leaves

1 tsp Maldon sea salt flakes

1/2 can condensed milk

1 tsp vanilla

1 cup crushed mini Oreo cookies

Instructions:

-Chill mixing bowl and whisk in the freezer

-Heat cream while constantly mixing until hot, lets not burn the cream

-Take pot off heat and whisk in Thai tea, steep ONLY  5 minutes

-Strain twice

-Stir in 1 tsp sea salt flakes

-Chill in freezer for half hour

-Whip Thai cream mixture in electric mixer until soft peaks

-SLOWLY add condensed milk, and vanilla

-Whisk until firm peaks

-Pour into a semi-shallow baking pan

-Stir in crushed Oreos

-Cover surface with plastic wrap and freeze for 6-8 hours

-Scoop

CARDAMOM WHIPPED CREAM FROSTING:

1 cup organic whipping cream

1 tsp vanilla bean paste

1 tsp vanilla extract

1-2 Tbs Powder sugar

dash of Cardamom

cardamom to lightly sprinkle on top

Instructions:

-Chill mixing bowl, whisk, and cream

-Whip cream in electric mixer until soft peaks

-Add vanillas, sugar and cardamom

-Whip until stiff peaks

STAY CUTE! 

So, here is my Ice Cream Cupcake entry for the May 2008 Cupcake Challenge that CupcakeProject and Scoopalicious put on. YAY! I did it. :)

See the ice cream cupcake roundup entries here :)

Miss Scarlet:Red Velvet Cupcake, Creme Brulee Ice cream, Meringue Frosting and Blood Orange.

This WAS a challenge and during this process I grew to be such a more profound and deep cupcake baker. :) Hahahaha. I am kidding but, I really did learn a lot and have more confidence in myself because I actually pulled this off without stress or strife.

I decided to make a red velvet cupcake since I have been wanting to make them for a long time. This was my first time making red velvet cake and I had a collection of different recipes but, I decided that Vanilla Garlics's Red Velvet recipe would be most trust worthy..... Which it was :). Although I used 2 tablespoons powdered red dye instead because that's all I had. The cake was amazingly velvety.

The First batch overflowed a little (always test a new cake recipe 1st that you have never made before to see how it's going to behave before you bake all the batter :)) It worked out though, I made a little side project with the "mess-ups"and some fresh farmers market strawberries. Red Velvet cupcake with a strawberry cream cheese topping. The strawberries were an amazingly yummy match for the red velvet cake.

For the ice cream I made creme brulee Ice cream. I am not sure if my way was the actual way but it worked for me. The hard part is not wanting to eat the creme brulee before putting it in the ice cream maker.

This was my second time making creme brulee ice cream-it's rich but sooo good with a nice light flavor not too sweet at all. First you must make creme brulee.......

Creme Brulee:

1/2 vanilla
2 cups heavy cream
3 egg yolks
Pinch of salt
1/4 cup sugar

Preheat an oven to 300°

Boil a pot of water to have on hand

Slice the vanilla bean lengthwise down the middle and scrape the seeds into a 2-quart saucepan Add the heavy cream and whisk to mix vanilla beans

Let simmer over medium-low heat until bubbles form around the edges and steam rises

Remove the saucepan from the heat and let steep for 10 minutes

In a large mixing bowl, whisk together the egg yolks, salt and the 1/4 cup sugar until smooth

Gradually add the cream to the egg mixture and mix well with whisk

Pour the custard through a fine-mesh sieve set over a bowl

Divide the custard among ramekins and place the ramekins in a baking pan lined with a kitchen towel. Place on oven wrack that has been pulled out a little and then slowly add boiling water to fill the pan halfway up the sides of the ramekins.

Cover the pan loosely with aluminum foil

Bake until the custard is just set around the edges about 30-40 minutes

Place ramekins on a cooling rack and let cool to room temperature.

Cover with plastic wrap and chill at least 5 hours.

(if you are not making ice cream you sprinkle about 1 tablespoon granulated sugar on top of the chilled custard and caramelize the sugar on top with a culinary torch or the oven broiler. Eat with fresh berries or fruit. YUM!)

Moving on......

Once chilled, I used a spoon to scoop all the custard into my ice cream maker and let churn for 15 minutes.

Then I Poured the ice cream into the same rubber cupcake forms I baked my cupcakes in. Then placed in freezer until set 2-3 hours.

For the Frosting...I made meringue frosting from Cupcake Bakeshop
for a small batch:
3 egg whites
1/2 cup of sugar
1 teaspoon vanilla

Combine egg whites and sugar into a mixing bowl over a hot water bath.
Whisk until sugar is dissolved (110 degrees/a few minutes)
Take bowl off bath and beat 10 minutes
Add your flavor (don't add too much liquid)
Beat for another 10 minutes until stiff peaks and glossy
Scoop onto cupcake and sculpt with clean fingers
Lightly brown with culinary torch

It was my first time making meringue frosting and during the process I thought, BOY THIS IS A PAIN!!! But I stuck it out. From start to finish it took me about 35 -45 minutes. Once done, IT WAS WELL WORTH IT THE PAIN. You can shape it in such cool ways and toast it. It sooo much fun and it tastes really good. Really sweet but, good.

Garnishes I used: I happened to have a blood orange also from my farmers market trip earlier in the week. So I cut it into slices for a topper. As well as some experimental caramelized sugar I made with my culinary torch.

So that's it. I am not sure I would take a challenge on every month but, doing these challenges really helps you grow and learn new things. Hehe.

The END!