Tag Archives: Ice Cream

Oatmeal Cookie Honey Vanilla Ice Cream Manwiches

 

"oatmeal ice cream sandwich"

 

You’ve had one of those classic ice cream sandwiches.

The rectangular shaped, paper wrapped treats of vanilla ice cream encased in a pair of soft, pock marked chocolate cookies?  The damp wrapper is slowly pulled away, leaving bits of cookie and ice cream stuck to it and you can decide whether you want to lick those away before rewrapping a portion of it to keep the cookie from sticking to your fingers as you eat it.  But I never did that.  It interfered with being able to enjoy the quickly softening ice cream first, running my tongue up one side and down the other before taking my first bite.  Sticky finger clean-up followed.

Every day during my first summer after high school, I had one of those soggy frozen treats straight from the vending machine outside a Cultural Geography class my then boyfriend cajoled me into taking so I’d get three units out of the way before beginning my freshman year in college.  The ice cream sandwiches were his idea as was the everyday habit.  He was thin by nature, and I because I never seemed to eat anything in those days, so eating vending machine junk food at 10 am during our daily break seemed just fine.  That was then.

I’ve had ice cream sandwiches since then, but sadly, they’re more soggy than I remember, much smaller, and the bits and pieces clinging to my fingers not so charming.  So what’s an ice cream sandwich lover to do?

Make her own.

No sogginess. Creamy ice cream to lick along the sides.  No sticky fingers to clean up.

The oatmeal and raisins keeps them from being junk food, right?

Continue reading

Cherry Chocolate Almond Ice Cream

<img alt="Chocolate Cherry Almond Ice Cream"/>

I saw the shiny orbs of deep garnet bulging from the plastic bag they were packed in and knew I had to have them.  The sale price posted above all but screamed my name so I chose a bag and gingerly placed it in my cart after turning it over to inspect its nether regions. I didn’t care how great the price was —  there’s nothing worse than a rotten cherry, except perhaps a rotten grape.

I had no recipe in mind, which makes no difference when I can flip through seasonal magazines or Google Cherry Ice Cream regardless of what Julia Child may have thought about the dedication of cooks who do this to make decisions about what they’ll prepare when they haven’t planned.  I’d like to say it’s more about seizing an opportunity which is what we have to do with seasonal products and if that makes me less than a serious cook to some, so be it.

My inevitable Google search led me to a site I’ve enjoyed since first beginning my own more than two years ago:  101 Cookbooks. And although the recipe I chose there didn’t include the Coke float I ended up making with my ice cream, it was certainly an excellent place to begin.

Are you lucky enough to remember ordering a vanilla or cherry Coke from an old fashioned soda shop or hamburger stand?  Oh, the memories…

Continue reading

Blueberry Cupcakes and Berry Cream Cheese Ice Cream

Blueberry Cupcakes When Lis of Daring Baker fame asked me to do a post for The Daring Kitchen for July 4th, I thought, sure, no problema.  Absolutely. I’ll get right on that. I imagined all the red, white, and blue possibilites available and scrimped time here and there to google and oogle all that I could find in blogs, and websites, food magazines, and cookbooks.  And since this was back before Father’s Day, I knew that whatever I made would be something I could serve in celebration of my father-in-law who has always been a gracious supporter of my adventures in cooking.

I’d never made a red, white, and blue dessert before, so with the color firmly in my mind (talk about priorities…), I began to think about what it would be.  Berries were a must.  It’s summer, right? They’re everywhere.  For a split second I actually considered making three types of whatever the recipe I chose — as in red this, blue that, and — well, you get the idea.  But no matter how great the idea was, I knew I’d fail on delivery because that seems to be my track record in the kitchen these days.

Cupcakes and ice cream seemed simple enough, and they actually were until I decided to put lots and lots of frosting on the cupcakes.  The ice cream involves no cooking whatsoever, so at least the simplicity of that recipe makes up for the buttercream which still isn’t all that bad if you know that you’ll have to whisk the egg whites over simmering water until they reach a particular temperature and then beat them to a marshmallow-like consistency before proceeding with the recipe.  Practice.  It’s all about the practice — or leading a charmed existence.

The result:  Delicious, but not quite red, white, and blue.   Maybe mauve and pink will be the new thing?  Okay, so probably not. But by all means, check out my post and the recipes for July 4th Treats:  Blueberry Cupcakes and Raspberry Cream Cheese Ice Cream at The Daring Kitchen.  And have a safe, happy July 4th!

Blueberry Cupcakes & Raspberry Cream Cheese Ice Cream

Addendum:  Because I never included the process shots I normally do when I post, I’m adding a few to answer a question in my comments.  Pictures paint a thousand words, right?


Blueberries

Fresh blueberries are heated alone…

IMG_4663

…to achieve this simple sauce…

Blueberry Puree

…which a portion of is mixed with milk and vanilla (above) then added with dry ingredients to the butter-sugar-egg mixture.

A dollop of some of the remaining blueberry sauce is dropped on the top of the batter-filled cups…

…then swirled in with a wooden skewer…

Blueberry Swirl Cupcakes

…and end up looking like this after baking.

Here are the directions:

Not Quite Blue Cupcakes with Not Quite Red Ice Cream
Makes 12 standard cupcakes

For the Cupcakes…
2 Cups + 2 tablespoons sifted all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup of unsalted butter (2 sticks)
1-1/2 cups of Sugar
2 large eggs
1/4 cup of whole milk
1/2 cup of blueberry puree (recipe follows)
1/2 teaspoon of pure vanilla extract

Preheat oven to 350 degrees F.

For the Blueberry Puree…
Bring one pound of blueberries to a boil in a sauce pan over medium heat and stirring frequently so they don’t burn. Reduce heat to low and simmer until most of the liquid has evaporated (about 1/2 hour) and the mixture is thick. Cool the blueberries slightly and place in a food processor or mash with a fork. Mix until smooth. For an extra smooth puree pass mixture through a fine sieve before using.

For the Cake…
Cream butter and sugar until pale and fluffy. Add the eggs one at a time, beating
until each is incorporated before adding the next.

Sift dry ingredients into a medium bowl. Mix milk with 1/2 cup of blueberry puree and vanilla in a large measuring cup. Add wet and dry ingredients alternately to butter mixture starting and ending with the dry ingredients. Mix until just incorporated after each addition. Do not overbeat.

Fill cupcake liners 3/4 full of batter. Spoon 1 teaspoon of blueberry puree into the center and swirl with a wooden skewer. Bake for 18 to 22 minutes or until cupcakes spring back to the touch.

Cool 10-15 minutes in the pan then turn out onto a wire rack to cool completely. Frost with Blueberry Swiss Meringue Buttercream (see below) and top with a fresh blueberry. Daring folks will spoon some blueberry puree over the cupcake before taking a big bite.

For the Blueberry Swiss Meringue Buttercream…
5 egg whites
1-1/4 cups sugar
2 c. unsalted butter, room temp.
1/4 cup + 2 T blueberry puree
Pinch of salt

Place sugar and egg whites in the metal bowl of an electric mixer. Set bowl over a
pan of gently simmering water, and whisk until sugar has dissolved and egg whites are
hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it
should feel completely smooth.

Transfer bowl to mixer stand. Using the whisk attachment, beat on high until mixture has cooled completely (feel the bottom of the bowl) and formed stiff and glossy peaks, about 10 minutes. It will appear somewhat like soft marshmallow in consistency. Add the butter, one piece at a time, and beat until well incorporated after each addition. The buttercream may appear curdled after the butter has been added — keep beating and it will become smooth again. Add blueberry puree and salt and beat just until combined. Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes.

If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.

The recipe for these cupcakes was adapted from that of Trophy Cupcakes as seen in seattlepi.com — but I was led to that source by the gorgeous cupcakes at The Casual Baker whose Blueberry beauties are far more purple than mine.  Thanks to both sources for such a great recipe!

Nectarine Blondie Parfait

IMG_4434 Perhaps you’ve caught yourself doing this before:  you’re lost in thought — truly daydreaming about nothing in particular.  Then you wonder, “How in heck did I end up thinking about that?” and you proceed to trace back which thought led to what until you either figure it out (depending upon whether you have more patience than I do) or give up because in the long run, it truly doesn’t matter.

That’s the best way to describe how I ended up with these Nectarine Blondie Parfaits.  I’d seen Sunset magazine’s photo of “Chocolate Liliko’i Parfaits” ingredients layered deliciously in glasses, and wondered about the combination of flavors I’d use for a treat like that.  I just happened to have gelato, and had just finished making a batch of blondies.  Of course there were beautiful nectarines on my counter destined for a salad that I might also use.

And then there was a jar of Arequipe de Antano in the fridge.  Surely something good could come of a few of those ingredients if I stacked them nicely in a glass.

Right?

Continue reading

Ricotta and Brown Sugar Gelato

IMG_4415 Quite some time ago, I came across a recipe in a magazine that I didn’t subscribe to but magically ended up in my mailbox each month, addressed to me.  It didn’t take long to realize the publication’s advertisements outweighed its content, but a two page piece featuring a local chef caught my eye as did his recipe for honey ricotta ice cream.   I’m more in the chocolate camp when it comes to ice cream, but once in a great while, a lighter flavor will temp me.  Rarely, if ever, will it be plain vanilla, however.  Sweet cream?  Yes.  Cream cheese?  Definitely.  It made sense that ricotta and honey would appeal to me, so I tore out the recipe and recycled the magazine.

The recipe sat among the other bits and pieces of paper that manage to hover near our telephone in the kitchen.  When looking for someone’s number, or trying to locate a coupon, I’d see the recipe and think, “I should make this…” and place it on the counter hoping that its presence would coerce me,  but it would get shoved back into the stack I removed it from, so never did.  There was the small matter of not owning an ice cream maker that could also be the culprit.  Not the old-fashioned hand-crank model my mother and I found at a garage sale for five bucks and which lost its novelty long ago.  No, I needed an electric model I could plug in and forget.

Years passed (honestly!) and I finally bought a Cuisinart with an extra freezing bowl so we could enjoy home made ice cream whenever we felt like it.  Ironically, the honey ricotta recipe disappeared, most likely falling victim to one too many sessions of being shoved into a drawer and out of sight when guests were expected, and then not retrieved.  It figures.

But I’ve not forgotten the idea of those flavors, and so finding myself with leftover ricotta from a recent gnocchi making session, I finally decided I’d try to recreate my lost recipe.  Of course all that entails is typing “honey ricotta ice cream” into my Google search box and voila!  A few hundred thousand ideas are at my fingertips.  Ah, but at some point, I’d decided to make gelato, so that reduced my options to just under 30,ooo.  What would we do without Google?

In the end, I compared three or four recipes merging a honey vanilla gelato with a ricotta gelato.  And guess what?

My gelato ended up with absolutely no honey in it.

Go figure.

Continue reading