I was born and raised in Kansas and learned to cook alongside my mother. Now, along with my wonderful husband, I have taken the plunge into the city life in New York. These are my food adventures: in my own tiny kitchen, and in the many restaurants of the city.

Showing posts with label ice cream. Show all posts
Showing posts with label ice cream. Show all posts

Thursday, July 4, 2013

Chamomile and Lavender Ice Cream

Happy Fourth of July! Hope you are all out enjoying the day with your friends and family.

With the hot and steamy summer days upon us I wanted to bring you a cool and refreshing treat. This ice cream is light and just barely floral. It's not weighed down with heavy flavors, keeping it perfect for those days you are dripping with sweat.

Chamomile and Lavender Ice Cream
Makes 1 quart
1 1/2 c. half and half
1 1/2 c. heavy cream
1/2 c. honey
1/3 c. sugar
1 bunch fresh chamomile (cleaned and the tough ends trimmed)
1/4 c. dried lavender
1 t. vanilla extract
1 TB rum

Mix the half and half, cream, honey, and sugar together in a medium saucepan. Heat over medium, stirring constantly, until the temperature of the mixture reaches 170 degrees. Remove from heat and stir in the chamomile, lavender, vanilla extract, and rum. Allow to steep and cool for about 30 minutes, then strain and refrigerate for 5-8 hours.
Mix the cream according to your ice cream maker's instructions.

Thursday, June 6, 2013

Bourbon Milkshakes

The temperatures are rising and the sun is beating down. Time to think about all the ways to keep cool this summer. My new favorite way is with a boozy milkshake in hand. This decadent treat is so simple to throw together and goes down almost too easily. You'll want to enjoy one after another, but try to show some restraint...it is swimsuit season after all.

Bourbon Milkshakes

adapted from Imbibe Magazine
makes 2 "grown-up sized" milkshakes
3 c. vanilla ice cream
1/4 c. vanilla soy milk (or whole milk)
1 t. vanilla extract
5 TB bourbon

Add all of the ingredients to a blender and mix until combined yet the mixture is still thick and creamy. Pour into 2 pint glasses to serve.

Thursday, July 19, 2012

Blueberry Pancake Ice Cream

Despite the hot summer that we've been having, I had yet to pull out the old ice cream maker. I decided this week it was high time to take advantage of this handy little tool and whip up a batch. The blueberries at the greenmarket last weekend were so gorgeous I couldn't resist, so decided to try to come up with a way to utilize them in my recipe.

Obviously one of the main things we do with fresh blueberries around here is turn them into pancakes. I figured why not turn this breakfast favorite into a creamy dessert? Using maple syrup and turbinado sugar plus a little vanilla extract does just the trick! The bourbon adds just enough rich depth to finish it off. This ice cream actually tastes just like a big stack of syrup covered pancakes. I've had to resist the temptation to pull it out for my breakfast all this week...

Blueberry Pancake Ice Cream
makes about 1 quart

1 c. half and half
2 c. heavy cream
1/2 c. turbinado sugar
1/2 c. maple syrup
1 t. vanilla extract
1 TB bourbon

2 c. blueberries
1/4 c. maple syrup
1 t. lemon juice

Mix together the half and half, heavy cream, turbinado sugar and maple syrup in a medium saucepan. Heat over medium heat, stirring until the mixture reaches 170 degrees. Remove from the heat and stir in the vanilla and bourbon. Allow the mixture to cool for a bit and then cover and refrigerate for about 8 hours or so.

Mix together the blueberries and maple syrup in a small saucepan. Heat over medium high heat, stirring constantly for about 6-8 minutes. Remove from the heat and use a fork to smash the blueberries to a chunky consistency. Stir in the lemon juice and refrigerate until ready to use (the mixture will probably turn into a solid, jelly-like consistency in the fridge, but just give it a good stir before stirring into the ice cream mixture).

Add the cream mixture to the ice cream maker and churn as the directions call for with your machine. With about 5-10 minutes left in the churning, mix in the blueberry sauce. Then freeze the ice cream for a few hours before serving.

Friday, April 27, 2012

Mini Ice Cream Cakes

The husband's birthday was this week. As is tradition, we had a pork-centric dinner (pork shank ravioli, roasted baby leeks, sauteed ramps, good wine). Since Joe and I both love ice cream cake, I decided to try my hand at making them on my own. I was a little spent from making homemade ravioli, braising the meat, pickling ramps, cleaning and blanching the leeks, and cleaning up the apartment to make homemade ice cream and frosting, so will admit I went with store-bought this time around, but feel more than free to insert your own recipes for these if you have the time and patience. The best part about this recipe is that these are so simple to put together and there are countless flavor variations by just switching up ice cream or frosting used. In my version I went with straight chocolate across the board.

So Happy Birthday, Joe. So happy I get to celebrate another year with you. I look forward to every moment!

Mini Ice Cream Cakes
4 servings

8 Oreos
3 TB butter, melted
1 pint chocolate ice cream
1/2 c. dark chocolate frosting

Bring the ice cream out of the freezer and allow to soften slightly.
Put the Oreos into a food processor and blend until finely ground. Add the melted butter and pulse a few times until the mixture comes together.
Divide the Oreo crumb mixture into 4 small (3/4c.) ramekins. Press the mixture into the bottom of the dishes to form the crust. Place the ramekins into the freezer to set up for about 5 minutes.
Divide the ice cream among the 4 ramekins and smooth the top. Place in the freezer again and allow the ice cream to set up and harden, about an hour.
Divide and spread the frosting on top of the ice cream in each ramekin. Freeze again until ready to serve. I like to pull the ice cream cakes out for about 5 minutes or so before serving to allow them to soften up just a bit.

Saturday, June 13, 2009

Mojito Ice Cream

I've said before how much I love mojitos. I don't think there's much more refreshing than the combo of tart lime juice and fresh mint while sitting out in the summer heat. So when trying to decide what kind of ice cream to make to kick off the summer, this was the first choice for Joe and I.

The flavor of this ice cream turned out really well but the texture is a little funny (almost like a cross between ice cream and sorbet). I'm not quite sure where the problem is--maybe too much lime juice? Maybe I really need the egg yolks in this? I'm going to do some playing around with it in the future, but I'm posting it to get some suggestions from anyone out there that has made a citrus ice cream before. When I placed this in the fridge it separated after a couple of hours, but I stirred it, placed it back in the fridge, and didn't have any problems with the separation after that.

Mojito Ice Cream
1 1/4 c. Half and half
1 3/4 c. heavy cream
1 c. sugar
zest from 3 limes
1/2 c. lime juice
bundle of mint
1 TB rum

In a medium saucepan mix together the sugar, lime juice and lime zest over medium heat until the sugar is dissolved. While whisking, add in the half and half and heavy cream. Also add the bundle of mint (should not be chopped--use stems and all). Turn up the heat slightly and cook until the mixture reaches 170 degrees, stirring frequently.
Remove from the heat and stir in the rum. Cover with plastic wrap touching the top of the mixture and allow to come to room temperature. Then remove the mint, recover, and place in the refrigerator for 8 hours. Once it has sat, churn according to your ice cream makers instructions.
After churning place in a covered container and freeze for at least one hour before serving.

Thursday, April 30, 2009

Easter Dinner: Desserts

Finally, right? I'm sure you're tired of hearing about my Easter dinner--I'm tired of talking about it myself!

But before I finish up I'll give you the desserts. When planning this menu I was trying to think of spring flavors. One of the things I love the most when the weather starts to warm up is a mojito. Unfortunately I know how much bartenders hate to make them so I rarely order them. But why not take those flavors and put them into a dessert? And the mojito dump cake was born. Another one of my favorite warm weather flavor combos is from the Hawaiian Ice stands I would stop by a lot in college--especially during my summer as a camp counselor. My absolute favorite Hawaiian Ice was the Tiger's Blood: a combo of strawberry, coconut, and cinnamon. Here I took those flavors and mixed them into a creamy ice cream instead.

Mojito Dump Cakes
for the lime pie filling:
1 c. sugar
3 TB cornstarch
1 1/2 c. cold water
3 egg yolks, slightly beaten
grated zest of 2 limes
1/4 c. fresh lime juice
1 TB butter
1/2 c. fresh chopped mint

1 18-21 oz. french vanilla cake mix
1/2 c. chopped walnuts
1/2 c. coconut
1 16 oz. can crushed pineapple
1/2 c. mint
1 stick butter, melted

Mix together the sugar and the cornstarch in a medium saucepan. Stir in the cold water, then add the egg yolks and stir until smooth. Bring to a boil over medium heat, stirring constantly. Continue to boil and stir for 1 minute, then remove from heat (you will notice the mixture thicken up quickly, so don't turn away from the pan). Stir in the lime zest, lime juice, butter and mint and allow the pie filling to cool.
Prep muffin tins by placing the foil part only of foil baking cups into muffin tins (2 12 muffin tins or 4 6 muffin tins).
In a bowl combine cake mix, walnuts and coconut. In a separate bowl mix together the pineapple and mint.
Layer lime pie filling in the bottom of each muffin tin. Layer pineapple mixture on top of that. Top with the cake filling and pat down on each one to make it even. Drizzle the butter on top and bake at 350 for 30-35 minutes or until golden brown.

Tiger's Blood Ice Cream
1 1/2 c. coconut milk
1 1/2 c. whipping cream
1 c. sugar
2 t. cinnamon extract
1 TB coconut rum
1 1/2 c. strawberries, mashed well
1/2 c. coconut

Combine the coconut milk, whipping cream, sugar and cinnamon extract in a large saucepan and place over medium heat. Stirring occasionally, bring the mixture to 170 degrees F. Remove from the heat and stir in the coconut rum. Allow to sit at room temperature for about an hour. Then cover with plastic wrap touching the top of the mixture and refrigerate overnight.
The next day add the mixture to the ice cream maker and mix. After 10 minutes add the mashed strawberries and the coconut. Continue mixing the ice cream until it has reached a soft-serve consistency. Scoop the mixture into a lidded container and freeze for at least an hour before serving.

Thursday, February 26, 2009

Chocolate Stout Floats

Sometimes you just need dessert but you don't want to spend a lot of times making it. I feel this way a lot. I end up spending a ton of time making dinner so I don't have time to make anything special for dessert. This one, however, anyone has the time for. The combo of sweet caramel with the rich chocolate stout puts a sophisticated spin on the childhood classic.

Chocolate Stout Floats
Dulce de leche or caramel ice cream
chocolate stout (I used one from Brooklyn Brewery)

Using a tall glass, scoop in 3-4 scoops of the caramel ice cream. Top of with chocolate stout. Enjoy with a spoon and a straw.

Thursday, December 4, 2008

Eggnog Ice Cream

As usual, I'm a little late on the game, but how was everyone's Thanksgiving? I hope your day was filled with good friends and family, many reasons for thanks, and especially good food.

I actually had Thanksgiving off this year. As a waitress, I can't remember the last Thanksgiving where I had the whole day off (and before I was a waitress I worked at a grocery store that was open every day except Christmas, so I worked a lot of those Thanksgivings, too). I couldn't believe my luck this year. So I invited over the crew (old college friends, new city friends, etc.) and got myself ready to host my first Thanksgiving.

Everything turned out so well. We had some beer dip and figs wrapped in blue cheese and prosciutto for appetizers, then moved on to the main event. The turkey was free range and had so much flavor on its own (and turned out so moist! I was very proud of my first full turkey). I think I finally perfected my grandma's dinner rolls (I've gone in and made a few notes on the recipe if you want to give it a shot--sweet, delicious, perfect for a turkey sandwich). We also had the obligatory green bean casserole (yes, I love the cream of mushroom soup version...so sue me...) and some sweet potatoes. These roasted sweet potatoes with garlic oil and fried sage from Gourmet were to die for. I've been craving them ever since. I'm serious: try them now.

Finally we ended the meal with my mom's Caramel Apple Pie, pumpkin pie, and eggnog ice cream. I tried my own crusts this year for the pies and while it worked for the pumpkin, it wasn't sturdy enough for the apple so I had to run out and buy an emergency pre-made pie crust for the apple. Oh, well. Maybe next year. For the pumpkin pie I went with the basic Libby's recipe, but used coconut milk instead of evaporated milk. Yum. And I added cinnamon and ginger to the crust.

Now, the Eggnog Ice Cream was Joe's idea. And I am so glad he had it. It was the perfect accompaniment with the pumpkin pie, but was great on its own. It really tastes like the holidays. And it stayed creamy and perfect even after a week in the refrigerator (there's one or two bites left....I keep thinking I'm saving them for Joe, but I'm tempted to run in there and eat them now...).

Eggnog Ice Cream
2 c. eggnog
1 c. whipping cream
1/2 c. sugar
1/2 c. brown sugar
1 t. vanilla extract
1/2 t. nutmeg
1 TB dark rum (we used Cpt. Morgan)

Combine all ingredients except the rum in a saucepan and cook over medium heat. Using a candy thermometer, cook, stirring occasionally, until the mixture reaches 170 degrees F. Remove from heat. Mix in the 1 TB rum and allow the mixture to cool slightly (let it sit out until it is just above room temperature, about 40 minutes or so). Pour mixture into a lidded container and refrigerate overnight (this is very important in the consistency of the final product--don't skip this!).
Remove from refrigerator and mix ice cream according to the ice cream maker's instructions. Place back into a lidded container and freeze at least 1 hour before serving.

Wednesday, September 24, 2008

Brown Sugar and Roasted Peach Ice Cream

Ice cream #2 for my new KA attachment. I wanted to play around and do something different with this batch, but I also wanted to take advantage of the fruits that are in season right now, so this was perfect. The shot of Jack Daniels also added a really nice flavor to the whole thing. The ice cream base is based on Alton Brown's recipe for serious vanilla ice cream.

Brown Sugar and Roasted Peach Ice Cream
4 peaches
white sugar
2 cups half-and-half
1 cup whipping cream
7/8 c. brown sugar
1 t. vanilla extract
1 TB Jack Daniels

Cut the peaches in half and pit them. Toss with some sugar (I used white sugar because I ran out of the brown, but you can use either). Roast on a baking sheet, skin side up, at 400 degrees for about 40 minutes or until the peaches are soft and the skins are brown.
Remove from the oven and allow to cool. Then remove the skins, chop into small pieces and set aside in the refrigerator.

Combine the half and half, whipping cream, brown sugar,and vanilla extract in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. Mix in the Jack Daniels at this time. Pour mixture into lidded container and refrigerate mixture overnight (or for at least 6-8 hours) to mellow flavors and texture.
Freeze mixture in ice cream freezer according to unit's instructions. Add the chopped peaches in the last 3-4 minutes of churning. Remove to a plastic container and place in the freezer for at least one hour before serving.

NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil.

Thursday, September 11, 2008

Cookies and Cream Ice Cream

I finally got my ice cream attachment for my Kitchen Aid mixer! I realize that summer is over and the weather is beginning to cool down, and for many people that signals the end of the ice cream season. The hubs and I, however, eat ice cream year round. And what else are you going to use to top off all of those delicious pies and cakes and desserts you make throughout the holiday season??

I already have many, many ideas for ice creams. I could probably make one a day for the next few months without any repeats if ice cream were all we ate every day. But for the first batch to break in my new toy? It had to be cookies and cream. It is simple. It is my favorite. It is my husband's favorite. Plus, you have some leftover Oreos lying around to nibble on while you wait for the ice cream to churn and then to set up in the freezer. Not too shabby.

For this I used the recipe in the instruction booklet. In the future there will be recipes I have created, and I'm sure a few I'll steal from fellow bloggers. This recipe is good, but I do suggest throwing in a little alcohol (maybe a tablespoon of vodka) to help keep it from turning into a rock in the freezer.

Cookies and Cream Ice Cream
(KA Ice Cream Attachment booklet)
2 1/2 c. half and half
8 egg yolks
1 c. sugar
2 1/2 c. whipping cream
4 t. vanilla
1/8 t. salt
1 1/2 (or 2, if you are me...) c. chopped oreos

In medium saucepan over medium heat, heat half and half until very hot, but not boiling, stirring often. Remove from heat; set aside.
Place egg yolks and sugar in mixer bowl. Attach bowl and wire whip to mixer. Turn to speed 2 and mix about 30 seconds, or until well blended and slightly thickened. Continuing on Speed 2, very gradually add half and half; mix until blended. Return half and half mixture to medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil. Transfer half and half mixture into large bowl; stir in whipping cream, vanilla and salt. Cover and chill thoroughly, at least 8 hours.
(If using a KA ice cream attachment:) Assemble and engage freeze bowl, dasher, and drive assembly as directed. Turn to STIR. Using a container with a spout, pour mixture into freeze bowl. Continue on Stir for 15-20 minutes or until desired consistency. Add cookies last 1 to 2 minutes of freeze time. Immediately transfer ice cream into serving dishes, or freeze in an airtight container.