Chocolate/ Cold and Creamy/ Dessert/ Eid Eats

Eid Eats 2014 & Chocolate Covered Salted Caramel Ice Cream Stars

Hello everyone and welcome to the first of many Eid Eats! Eid Eats is a virtual Eid potluck party hosted by Asiya at Chocolate and Chilies and myself. Whether you are celebrating Eid this coming week or not you should keep an eye on this post for some delicious inspiration courtesy of some incredible bloggers.

To my Muslim friends I wish you an early Eid Mubarak – hope us bloggers provide you with some scrumptious ideas for your upcoming festivities!

Click on the Eid Eats button below to see what yummies have been prepared for this wonderful occasion and to submit your blog post as well. You can submit links (and check back for updates) till the 29th of July 🙂

Today I am bringing to you a dessert that is part recipe and part idea. In other words you can make it like I did or take the idea and run with it. Either way it should be tons of fun 🙂

Some time ago I had made this star shaped kulfi and since Eid and Chaand Raat (the night the new moon is spotted signifying the end of Ramadan and the beginning of Eid) reminds me of all things celestial I thought I would go with a fun spin on that idea. I present to you homemade salted caramel icecream in a star shaped chocolate shell with a smattering of edible gold stars scattered across the top.

Chocolate Covered Salted Caramel Icecream Stars w Edible Gold Stars

It is beautiful, luscious, and decadent all at the same time making it utterly celebration worthy.

Now obviously you can use any ice cream that you like, but do remember that a chocolate coating adds an element of sweetness so a less sweet ice cream is ideal. If you have an ice cream machine then this recipe is a must try.

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Chocolate Covered Salted Caramel Ice cream Stars

Chocolate Shells:

6 Star Shaped Silicon Chocolate Moulds (or whatever shape your heart desires, individual silicon ones are easiest to pop out)
3 cup melted chocolate chips or dark cocoa candy melts

The idea is simple. Spoon some melted chocolate into the bottom of each mould, and then briskly paint it out with a brush. Let it harden in the fridge and then fill with softened – or freshly churned – ice cream. Let harden – 3-4 hours, and then pipe over a layer of melted chocolate. Tap to set, freeze.

However, there are some tips that will make all the difference in how they turn out. Take this from someone who destroyed a few and learnt from her mistakes:-

* When painting the mould err on the side of thickness, too thin a form can easily crack once unmolded.
*Gently but firmly tap the mould against the counter once you paint in a star to even out the chocolate
* Clean the outside edges of the mould to make sure your final product has clean lines
* Check and recheck for spots that require a touch up of melted chocolate
* The ice cream needs to be rock solid when you add the final chocolate layer
* Do not overfill the mould with ice cream as the base part of the chocolate has to ‘connect’ with the chocolate sides. Excess ice cream stops that from happening.

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When you go to unmould gently loosen the sides first then press the base of the mould to get the star out. Sprinkle with these pretty things just before serving

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Salted Caramel Ice cream
(Recipe from Epicurious, makes 1 quart)

1 1/4 cups sugar, divided
2 1/4 cups heavy cream, divided
1/2 teaspoon flaky sea salt such as Maldon
1/2 teaspoon pure vanilla extract
1 cup whole milk
3 large eggs

Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber.

Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.

Meanwhile, bring milk, remaining cup cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.

Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.

Chill custard, stirring occasionally, until very cold, 3 to 6 hours. Freeze custard in ice cream maker (it will still be quite soft), then use it for the moulds or transfer to an airtight container and put in freezer to firm up. I used roughly half my icecream for six moulds.

 

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55 Comments

  • Reply
    Traditionally Modern Food
    at

    Wow they looks so cute:-) I am sure they tastes yummy

  • Reply
    My Kitchen Moments
    at

    I can imagine the taste from here 🙂

  • Reply
    My Kitchen Moments
    at

    I can imagine the taste from here 🙂

  • Reply
    Anna | One Prickly Pear
    at

    Edible gold stars?! Mind blown! I can’t believe I didn’t know these existed. Love love love your idea + recipe. Thanks for sharing 🙂

    • Reply
      sarahjmir
      at

      Thank you so much!!! I am glad someone shares my excitement! I was tempted to buy them in gold and silver for no real reason whatsoever – you know minus that they’re so pretty!

  • Reply
    mysimpledelights
    at

    Looks fantastic!!! Will have to try them out sometime! And wishing you a Blessed Eid Mubarak too!?

  • Reply
    Jhuls
    at

    Yay!! Is this really happening only for today?? Okay, Sarah! Off to the computer now. 😀

  • Reply
    Carrie
    at

    Wow, these are so cute – very impressive 🙂

    • Reply
      sarahjmir
      at

      Thanks Carrie!!!

    • Reply
      sarahjmir
      at

      Carrie I LOVE the chicken biryani you posted but am having trouble leaving a comment – can’t see the submit button. Will have another cup of coffee and then check again 🙂 I am going to try the biryani in the next few days and get back to you!

      • Reply
        Carrie
        at

        Thanks!! If you scroll to the bottom there’s a contact form I think – but I just switched to this new theme last week so if comments are hard to find I might have to fix that! I love your blog in general, I am always trying to improve my Pakistani cooking, so I’m planning to try a few of your recipes soon! 🙂

      • Reply
        Carrie
        at

        Oh, duh, there is no submit button – weird 😉 haha definitely need to fix that.

  • Reply
    Madiha
    at

    Wow what a wonderful idea,love this !!! Eid Mubarak and JazakAllah for inviting me to the Virtual Eid Party:)

  • Reply
    lapetitepaniere
    at

    Your Sweet Eid look gorgeous and so tempting 🙂 I wish you a blessed Eid Mubarak in advance and thank you so much for inviting me to Eid Eats!

    • Reply
      sarahjmir
      at

      I am thrilled that you have joined in – hopping over to check it out!

  • Reply
    Jhuls
    at

    These are really perfect for any this Eid holiday, Sarah!! So adorable. Thank you for hosting Eid Eats and advance Eid Mubarak to you and your family. <3

    • Reply
      sarahjmir
      at

      Thank you for your kind words and an Eid Mubarak to you and your loved ones as well 🙂

  • Reply
    Asmaa
    at

    As-Salaamu Alaykum
    I’ve been wanting to try my hand at homemade salted caramel ice cream for a long time and this is such a fun spin covering it in chocolate and oh so more decadent.

    • Reply
      sarahjmir
      at

      After my experience yesterday I suggest having people over so you don’t wind up eating most of it – unless you have more willpower than I do 🙂

  • Reply
    nimmiafzal
    at

    Hi… Glad to meet you!! This is amazing..
    I got to know about your yummy blog & Eid Eats From Jhuls.. Thats really cool to celebrate Eid dishes here with all friends?!!

  • Reply
    Asiya @ Chocolate & Chillies
    at

    Wow!!! That is gorgeous! Very neat idea to encase the ice cream in a chocolate shell. Thank you for having me host Eid Eats with you!

    • Reply
      sarahjmir
      at

      THANK YOU 🙂
      (yes I capitalized all that on purpose)

  • Reply
    Wardah
    at

    Gorgeous! Great idea and fantastic presentation. I love it and love the pictures you took! I’m definitely going to have to try this one iA. Plus, hubby just bought me an ice cream maker! Yay!

    • Reply
      sarahjmir
      at

      Wardah you absolutely have to try the ice cream then! it is DIVINE!

  • Reply
    Sadaf F K.
    at

    What a beautiful treat for Eid, Sarah. Its look lovely. Can be great addition for serving guest at Eid as well as having it our self. 😉
    Thanks for hosting wonderful party.

    Lots of love and wishes,
    Sadaf FK. | Chef in Frame

  • Reply
    Rafeeda
    at

    That looks absolutely gr8!!! Have linked in my entry through Asiya’s space… 🙂 Glad to be around…

    • Reply
      sarahjmir
      at

      Absolutely thrilled to have you 🙂 Eid Mubarak and thanks for joining in!

  • Reply
    Saffy
    at

    Love the idea of capturing chaand raat on a plate! And thanks for inviting me to this great event 🙂

  • Reply
    radhikasethi
    at

    Now this is one star of a dessert Sarah (pun intended). It looks stunning and totally delicious! I am falling in love with it ? will try your recipe! Wish you happy eid preparations!

  • Reply
    Amira
    at

    Happy Eid to you Sarah. This is a lovely dessert for Eid days. Thanks for inviting us to this nice event.

  • Reply
    sana
    at

    sarah… marry me?!?!

  • Reply
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    Asima
    at

    This looks amazing! I love how the recipe isn’t as complicated as the dessert looks 🙂

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  • Reply
    wattwurmnashi
    at

    It sounds so delicious, & looks so pretty! Lovely arrangement as well. Just the other day, I was looking for some gold or silver or any star confetti really but couldn’t find any 🙁
    & I love the idea of a virtual pot luck! Eid Mubarak

  • Reply
    Faaiza.O
    at

    Yum! Loved the party. Wish I didn’t have to leave so early 😉 Thanks for having me!

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