Children are usually sold on the cake based on the decoration, they need to be colorful, cute, or has a theme according to the child's liking, but not for this nephew. While he definitely would appreciate well-done decorated cake, he would care more about how it tastes. Yup, he's definitely a foodie, he's been trained well :D.
I know I have been posting lots of ice cream posts lately, but exactly a week after my nephew's, Toby, turned one, it was his brother's turn, Nathaniel (although we call him by his Chinese name). It is definitely one of the busiest weeks full of family's birthday, two more was coming just a little over a week after that. His birthday was actually a month ago and yes it took me this long to post it.
Making ice cream is easy, but it is very time consuming, mostly on the waiting for the ice cream bowl to be frozen. I need to freeze the bowl for 24hrs before using it for the next batch so that it's completely frozen. I bought the pineapple a few days earlier to let the fruit to fully ripen before making it into a delicious sorbet. The birthday dinner was supposed to be on Saturday night, but when making the last batch of ice cream, I ran out of time and just use the ice cream bowl only after 12 hours freezing it. I guess it wasn't so good of an idea because the bowl was not frozen enough, causing the ice cream batter to never thicken. So I had to start all over again, and freeze the bowl for another day, the dinner had to be postponed to the following Sunday.
The cake certainly doesn't look like a child's birthday, it looked like an adult cake instead of children cake, but this nephew is a bit different anyway. He might turn eight this year but he's a lot more mature than his age. I can talk to him seriously as if he's an adult, I can ask his opinion, I can ask him to accompany me. He LOVES reading and math is his hobby, yeah go figure. Of course he's still a kid too at heart, he can be a pain sometimes, but he's a good kid. The parents (a.k.a my brother and his wife) let him pick which restaurant he wanted to go. We weren't going all out, it was just a simple family dinner with my other brother's family. And guess what he picked? He picked Texas Roadhouse steakhouse! I'm not complaining with his decision though, in fact I'm very pleased, hehehe.....
adapted from Grand Livre de Cuisine by Alain Ducasse's Desserts and Pastries
1000 g pineapple pulp
240 ml water
240 g sugar
30 g atomized glucose
6 g (1 1/2 tsp.) sorbet stabilizer
- Cook water, sugar, stabilizer, and glucose to make a sugar syrup. Let cool.
- Stir in pineapple pulp
- Cool to 39 F (4C), let sit and process in the ice cream maker
- My pineapple was really sweet so I don't really need much sugar, adjust the sweetness to your liking.
250 ml heavy cream
125 ml whole milk
75 g sugar (see note)
3 egg yolks
350 g blueberry puree (cook the blueberry slightly with lemon juice and some sugar if the blueberries are not sweet)
- Combine the cream, milk and sugar in a saucepan and bring it to a gentle boil
- Meanwhile, break the egg yolks and whisk it until it blends well
- Temper the egg yolk and the milk mixture, and put it back in the saucepan.
- Bring the mixture to 84C over low-medium heat, stirring all the time
- Remove it from the heat and strain it to avoid any lumps
- Cool it until it reaches room temperature
- Add the blueberry puree, mix well. You can use more or less puree, suit your taste.
- Refrigerate overnight, and process in an ice cream maker
I'll post it on another post since I'm planning to make another simple dessert using this ice cream :)