Archive for the ‘Ice Cream’ Category

Sideways Recipes

Sunday, September 9th, 2012

I’ve been reading Sideways Stories from Wayside School to my fifth graders.  On Thursday, we read my absolute favorite chapter: Maurecia.  It’s all about this little girl who hates everyone/thing except for ice cream, but eventually gets tired of all the different flavors.  Her amazing teacher Mrs. Jewls ends up making Maurecia-flavored ice cream which Maurecia can’t taste, but all the other children think is amazing.  The teacher realizes her mistake: Maurecia ice cream is the flavor that Maurecia tastes when Maurecia isn’t tasting anything.

Debbie-flavored ice cream

Debbie-flavored ice cream

I’m no Mrs. Jewls.  But this is Debbie-flavored ice cream.  At the very least, it’s inspired by her existence.  This blackberry white chocolate chip ice cream is positively amazing.  Sometimes, when you want to make birthday ice cream for somebody, you should really just wander around the grocery store and pick up ingredients.  You’re playing with cream and sugar.  What can go wrong?

Once I had already purchased the blackberries and white chocolate, I went online and started looking for a recipe.  This is backwards.  I’m pretty ok with that.

I came across this recipe, but it wasn’t working for me.  For one, I didn’t have half-and-half.  I also (whoops!) had only purchased one pint of blackberries.  … so I kind of made things up, basing my methods loosely on the Pioneer Woman’s and loosely on what I do every time I make ice cream.  What happened was amazing.  Check it.

Natural light is important!

Natural light is important!

…so I take pictures of my food on the railing of my front porch…  No bigs.

Blackberry White Chocolate Chip Ice Cream

loosely adapted from the Pioneer Woman

  • 1 pint fresh blackberries
  • 1 Tablespoon lime/lemon juice (I used lime because I had it, but I doubt it matters)
  • 1/4 cup sugar
  • 1 1/2 cups white chocolate chips

Make the blackberry “syrup” by combining the first three ingredients in a saucepan.  Cook over low heat, stirring occasionally, for 20-30 minutes.  Press through a strainer to get as much juice as possible.  Set aside.

Pour white chocolate chips into a food processor.  Pulse a few times to create smaller chunks, but not so much it turns into a powder.

  • 1 1/2 cups milk (I’m a firm believer in 1% in ice cream, although all recipes call for whole)
  • 3/4 cup sugar
  • 5 egg yolks
  • 1 1/2 cups cream

Pour the cream into a bowl, place mesh strainer over top.  Whisk egg yolks together in separate bowl.  Combine milk and sugar in saucepan.  Cook over medium/low heat until hot and steamy.

Whisk a small portion of the milk mixture into the egg yolks.  After tempering the egg yolks, add to the milk mixture.  Cook over low heat until thickened, stirring constantly.  Pour through mesh strainer into the cream.  Whisk to combine.  Mix in the blackberry syrup.  Chill thoroughly in an ice bath or in the refrigerator.

Right before freezing, mix in the white chocolate chips.  Pour into ice cream maker and freeze according to manufacturer’s directions.

Pumpkin Spice Latte

Saturday, October 15th, 2011

It’s kind of a big deal.  See?

Pumpkin Spice Latte
Google knows when something is a big deal.  Trust me.  People are posting recipes so you can make your own, others are yammering on about how exciting the first pumpkin spice latte of the year is.  People love them.

And I’m not judging.  The pumpkin spice latte was the first time I ever had coffee and didn’t think “That’d be good… if you could just get rid of the coffee flavor.”  I just wasn’t raised on coffee.  My parents don’t drink it.  And my caffeine of choice through college was always diet coke (interestingly, this is what I would get when I had the pleasure of taking a sip of my dad’s drink as a child).  I’ve had roommates who drink coffee like it’s their job.  And when you’re a student, I guess it kind of is.  And I’ve just never really gotten into it.  I would always prefer a soda or a cup of tea.  Always.  … except the pumpkin spice latte.  It has this rich, earthy flavor… mixed with fall spices and the richness of cream.  It’s a match made in heaven really.

Did you see my birthday ice cream from a couple days ago?  Pumpkin ice cream is really a pretty good idea.  … but I really had to wonder if we could make a sort of pumpkin spice latte ice cream.  We can.  I did.  You should too.

Photo by Nathan Clendenin

Photo by Nathan Clendenin

For the recipe, I basically merged two of David Lebovitz’s recipes together. This recipe for coffee ice cream.  And this recipe for pumpkin ice cream.  I made a few minor adjustments, and voila!  Here’s how it goes:

Pumpkin Spice Latte Ice Cream

  • 1 1/2 cups whole milk
  • 1 1/2 cups whole coffee beans (I went with decaf because I like to eat ice cream in the evening)
  • 1/2 cup granulated sugar
  • pinch of salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups heavy cream
  • 5 large egg yolks
  • 1/4 cup dark brown sugar
  • 1/4 teaspoon ground coffee
  • 3/4 cup pumpkin puree
  • 1/2 teaspoon vanilla

Mix the milk, coffee beans, sugar, salt, spices, and 1/2 cup heavy cream together in a medium saucepan.  Cook over low heat until steamy (not boiling).  Cover, remove from heat, and let steep for approximately 1 hour.

Whisk the egg yolks in a bowl.  Prepare ice bath: a big bowl with a bunch of ice in it, and a littler, metal bowl sitting inside of that.  Pour the remaining 1 cup of heavy cream in the smaller bowl; then put a mesh strainer on top.

Now reheat the milk mixture.  Once hot and steamy, pour some of the milk mixture into the eggs and mix together.  Now pour the egg/milk mixture into the milk mixture.  Cook on medium until thickened.  Remove from heat.  Pour through mesh strainer into ice bath.  Mix in brown sugar and coffee grounds.  Now chill this mixture thoroughly (preferably overnight).

Whisk in the pumpkin and vanilla.  Strain again to get out any chunks.  Then freeze according to ice cream maker’s directions.

25 year olds have more fun

Wednesday, October 12th, 2011

I woke up today.  It’s my first day of being fully 25.  Yesterday was in between.  It was an amazing, but confusing day.  … and I’m starting to think that I like this 25 year old business.  Here are a couple reasons why:

I’m having the most amazing hair day today.  That’s not braggy, is it?  I’m as shocked as anyone else, but I just woke up… and there it was.  Exactly how I wanted it to be.  And I didn’t do anything to it.  If this is any indicator of how this next year is going to go, I’m pretty ok with that.

Pumpkin ice cream.  I was going to make cupcakes for my birthday, but then my mom made me some this weekend.  So then I thought I’d make chocolate ice cream, and on Sunday, decided we’d go pumpkin instead.  I have no regrets.  You won’t either.

Pumpkin Ice Cream

Photo by Nathan Clendenin

So I like this David Lebovitz guy.  He really seems to know his stuff when it comes to ice cream.  … but sometimes his directions stress me out.  There’s not enough before-hand prep, and I’m afraid I’ll burn milk if I leave it on the stove when I’m separating eggs.  I’ve switched a few of the directions around, and I edited the spices a bit (because honestly, I don’t fresh grind much of anything).  Generally speaking, though, this ice cream is my adaptation of his adaptation, which gets confusing after awhile.  Here‘s what I was working with.

Pumpkin Ice Cream

1 1/2 cups whole milk
1 cup heavy cream
1/2 cup granulated sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 cinnamon stick
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt
5 large egg yolks
1/4 cup packed dark brown sugar
1/2 teaspoon (gluten free) vanilla extract
3/4 cup canned pumpkin puree (100% pure)

Make an ice bath: a big bowl with a bunch of ice in it, and a littler, metal bowl sitting inside of that.  Then put a mesh strainer on top.  Keep this handy.  You’ll use it later.

Separate your eggs and whisk up the yolks.  Keep ‘em close.  Mix the milk, cream, sugar, spices, and salt over medium heat.  Stir constantly, and heat until just starting to bubble.  Now pour some of the milk mixture into the egg yolks slowly, while whisking the eggs yolks.  Do this nice and slow so you don’t cook the eggs.  That’s gross.  Now pour the egg/milk mixture into the rest of the milk mixture.  Cook over low (let’s be honest, I got impatient and turned the heat up) until thickened.  If you’re questioning whether it’s thick yet, it’s not.  You’ll know.

Now strain the thick custard mixture into that littler metal bowl that’s sitting in the ice bath.  Stir until cool, then refrigerate until chilled (preferably overnight).  Whisk in the pumpkin and vanilla, then strain again.  Now freeze according to ice maker directions.

This ice cream tastes like fall.  You won’t regret it.

Obsession… for Jenny

Sunday, September 4th, 2011

That’s what we’re going to talk about today.  It’s my latest fragrance.  That’s a lie.  It’s not actually.  Still, it’s great.  I got an ice cream maker.  I’ve used it to make some pretty tasty treats.  The nice thing about it is how easy it is to make gluten free desserts.  The bad thing about it is that it requires you to actually follow directions.  Darn appliance!  How dare it!

If I were in kindergarten, I would get a big fat :-( for “follows directions”.  It’s amazing I ever made it through college the way I completely disregard directions.  As I’m sure you can imagine, sometimes this “flaw” leads to absolute disaster.  It’s why I’m a bad baker.  And other times, it leads to complete brilliance.  It’s why I’m a good cook.  True facts.

In ice cream making, it generally leads to a mess.  You know… if you don’t freeze the bowl completely before trying to freeze the ice cream.  For the record, it was frozen-ish.  I didn’t completely disregard the owner’s manual.  It was just… a bit sloshy inside, still.  Just a bit.  My first ice cream recipe didn’t so much turn into ice cream.  It more turned into a delicious beverage.  The second time wasn’t much better.  Third time’s the charm, though.

And now that I’ve gotten the freezing part down, I’m back to not following directions.  In this case, it turned out great.

See?

See?

I found this recipe.  It’s posted all over the internet.  Apparently, this David Lebovitz guy knows a thing or two about ice cream.  And I’m sure it’s a good recipe.  I’m also sure that what I ate this afternoon was not that recipe.  So by all means, try his.  But also try this one.  Because, while similar, my version has an absolutely intense chocolate flavor that was probably created by the extra chocolate I put in it.  Whoops.

Before I tell you that this is the best chocolate ice cream I’ve ever eaten, you should know something.  I don’t actually like chocolate ice cream.  When the boyfriend and I are picking out ice cream, he always goes for something with a chocolate base.  I always choose something with a vanilla base.  We’re ice cream incompatible.  Not sure if that’s a deal-breaker…  But this ice cream has changed all of that.  It’s chocolate.  It’s ice cream.  And I love it.  So does the boyfriend.

Chocolate Ice Cream:
Adapted from The Perfect Scoop by David Lebovitz

  • 2 cups heavy cream
  • 3 Tablespoons cocoa powder (I skimped, it’s true.  Go Dutch-processed if you want.  I’m sure it’d be good.)
  • 8 oz. semisweet chocolate chips
  • 1 cup whole milk
  • 3/4 cup sugar
  • pinch of salt
  • 5 large egg yolks

Start by whisking together the 5 egg yolks.  You can do this later, but I have trouble multi-tasking.  Get them ready and out of the way.  Do it in a medium bowl.  You’ll use this later.

Whisk together 1 cup of cream and the cocoa powder in a medium saucepan over medium heat.  Bring to a boil, then reduce temperature.  Simmer for 30 seconds.  Remove from heat and add the chocolate chips.  Mix together until the chocolate has all melted.  Slowly mix in the remaining cup of cream.  Pour this into a second medium bowl.  Place a mesh strainer on top of it.

Now take the same saucepan and mix together the milk, sugar, and salt.  Warm milk mixture over a low heat.  When it’s warmed through, slowly whisk the milk mixture into the egg yolks, just a bit at a time.  You don’t want to scramble the eggs.  Now transfer the egg mixture back into the saucepan.  Stir the mixture constantly over medium heat until thickened.  Pour the mixture through the mesh strainer into the chocolate mixture.  Now place that whole bowl into an ice bath and stir until cool.  Chill the mixture until cold to the touch.  Then freeze according to ice cream maker’s directions.  (Seriously.  Do what they tell you to.)