Tags: fruit, ice cream
Gale Gand’s Pylloccine Ice Cream Sandwiches are the cutest things to come out of my kitchen in a long time– retro and adorbs!
I had no idea what “phylloccine” meant, and went along pronouncing it incorrectly in my head all week, until about five minutes ago, when I finally read the recipe intro and found the explanation was right there all along. “Phylloccine” equals “phyllo fettuccine,” which just equals phyllo dough rolled up and cut into long strips. The strips get scrunched into sandwich-able rounds and buttered and sugared and baked. While the recipe calls for a mix of summer berries with this, I just had strawberries and simply diced them and tossed them with simple syup. It also calls for whipped cream, but I skipped it entirely…the ice cream was plenty, I think. Gotta trim calories where I can.
These were really great and easy to make. I loved the crispy, sugary phyllo. Apart from baklava, I seem to forget how good phyllo is in sweet applications. Unlike a regular ice cream sandwich, these are too delicate and crumbly to pick up and eat with your hands (not to mention all those loose fruit bits), so definitely grab forks.
Tags: dessert, ice cream
We’re in the summer swing here, and I’m starting to see some good-looking fruit at the farmers’ markets. The first nice strawberries had me digging through my cookbook collection (I’m not a gardener) the other week for some fresh fruit inspiration. Who wants to turn on the oven, especially in a house with no A/C? What wound up catching my eye didn’t actually involve fresh fruit, but was something to go with it…Buttermilk Ice Cream. It had been a while since I’d made ice cream at home and I happened to have some extra-special “real” buttermilk that I thought I’d paid too much for to hide in a baked good. The gentle sweet tang of this ice cream is the prefect partner for simply sliced berries or peaches. Don’t get me wrong, it’ll also be *stellar* with strawberry-rhubarb double crisp or blueberry-nectarine pie. Oh, and a strawberry-buttermilk milkshake…try that out, too.
Buttermilk Ice Cream (makes about a quart)
adapted from The Last Course by Claudia Fleming
1 1/2 heavy cream
3/4 cup plus 2 tablespoons sugar
5 large egg yolks (you could use up to 9 yolks- the more the richer)
1 1/2 cups buttermilk
2 teaspoons vanilla extract (or half a vanilla bean, scraped)
pinch of salt
about 1/8 teaspoon xanthan gum (optional; helps keep ice cream scoopable)
-In a large, heavy saucepan, combine the heavy cream and 1/2 cup plus 2 tablespoons of sugar (and the vanilla bean seeds and pod, if using) and bring to a simmer over medium heat.
-In a large bowl, vigorously whisk the egg yolks and remaining 1/4 cup of sugar. You want it to look lightened.
-Remove the cream mixture from the heat and slowly drizzle about half the warm liquid into the egg yolks, whisking constantly. Then scrape the warmed egg yolks back into the saucepan.
-Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon (if you are using a thermometer, this should be about 175-180°F). Vigorously whisk in the xanthan gum, if using. Strain the mixture and whisk in the buttermilk, vanilla extract (if not using a bean), and salt.
-Cool completely and churn in an ice cream machine according manufacturer’s directions. Transfer to a container for freezer storage.
Tags: cake, dessert, ice cream
Why must bikini season and ice cream season be one and the same?
It was my husband’s birthday last weekend. Like a good, caring wife, I made him an unbaked cake using all prepared ingredients. Sounds kind of mean when I put it that way, but it started when an unopened box of Girl Scout Cookies from God know when (they don’t expire, right??) was found in the cupboard, and he requested an ice cream cake with a Thin Mints crust. That sounded pretty simple compared to some past requests, so I was happy to oblige. I used a nice (but store-bought) chocolate gelato, and redeemed myself a bit by stirring together a little ganache for the top. Colored sprinkles, a candle and a secret wish made it a birthday cake.
Steph’s Notes: I made a half recipe in a 6-inch springform, using one sleeve of Thin Mints (minus two cookies), 1 tbsp of butter and one pint of ice cream.
1 box Thin Mints cookies (should you want to set 4 or five cookies aside for snacks or decoration, that’s fine)
2 tbsp butter, melted
2 pints of ice cream
stuff to decorate!
-Line the base of an 8- or 9-inch springform pan with a circle of greased parchment.
-In a food processor, blitz the cookies and melted butter until mixture is coarse crumbs. Firmly press cookie crumbs into the bottom of the prepared pan. You can give it a little lip, or leave it flat. Pop in the freezer for about 30 minutes.
-Slightly soften your ice cream on the counter for several minutes. Using a scoop, evenly distribute the ice cream around the crust and then smooth it all out with a small offset spatula.
-Freeze your cake for at least a few hours or overnight, until well-set. Decorate and pop off the side of the pan (temper it for a few minutes or run a warm offset around the edge if it’s difficult to remove). Slice using a warm knife.
Tags: dessert, sorbet
Yes–my week to pick again for TWD!! I am crazy-excited! My first turn came way back in March of ’08, when I chose Caramel-Topped Flan. I think a lot of folks skipped that week. Turns out flan is a love-it-or-hate-it thing (I’m a lover, btw). We’ve made sooo many good things in the three+ years since then, and I’ve only missed out on a handful of them. There are still a lot of good things left, which made my choice this month a hard one, but I hoped Dorie’s Creamy Dark Chocolate Sorbet would be a hit with most everyone (sorry, Kayte!!).
This sorbet really is creamy and intensely chocolaty. It’s also super-melty. Like, don’t blink or you’ll have a chocolate puddle where your sorbet once stood. Of course, that can more than possibly be chalked up to triple-digit temps in NYC and no A/C in my house! No matter…eaten with a spoon or just slurped up out of a bowl, it’s delicious. And so freakin’ easy. I have a plan to work around the meltiness with the rest of my batch, and it looks something like this…
Creamy Dark Chocolate Sorbet- makes about 1 1/2 pints
recipe from Baking: From My Home to Yours
Steph’s Note: I added a pinch of salt to the mix. Milk with any fat content will work.
1 cup milk
1 cup water
3/4 cup sugar
7 ounces bittersweet chocolate, coarsely chopped
-Stir all the ingredients together in a 3- to 4-quart heavy-bottomed saucepan. Put the pan over medium heat and bring the ingredients to a boil, stirring frequently.
-Lower the temperature and boil for 5 minutes, stirring occasionally and keeping a close eye on the pan- as the ingredients bubble and roll, the potential for boil over is high.
-Pour mixture into a heatproof bowl and refrigerate until chilled before churning the sorbet.
-Scrape the chilled sorbet mixture into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. Pack the sorbet into a container and freeze for at least 2 hours, until it is firm enough to scoop.
Serving: Unlike ice cream, with could be served as soft custard straight from the churn, this sorbet needs time in the freezer to firm.
Storing: Packed tightly in a covered container, the sorbet will keep in the freezer for up to two weeks.
Playing Around: 1 teaspoon of peppermint extract added to the cooled base will give you chocolate-peppermint sorbet. You can even add crushed candy canes a couple of minutes before churning is complete.
Tags: dessert, ice cream
A hot, sunny summer holiday weekend is all the reason I need to indulge in a few of my favorite treats. To celebrate Canada Day here in Brooklyn, R and I had smoked meats and Labatt Blue for lunch today at Mile End. For the Fourth of July, we’ll eat chicken slathered in my favorite homemade BBQ sauce and Strawberry-Sour Cream Ice Cream for dessert.
I’ve made this ice cream several times before, and I gave it a quick nod a while back when I made an equally tasty Blueberry-Sour Cream Ice Cream. Tangy sour cream really makes the sweetness of summer berries pop. The little splash of almond extract in this version is a subtle but nice touch. And…it’s pink…super-pretty pink! While, of course, you can stash ice cream in the freezer for several days, I do think this one is best eaten within several hours of making it, while it’s soft and the dairy has the freshest taste. (The base is uncooked, and the ice cream will get quite hard as it continues to freeze.) So get a quart of berries while they’re still in season, invite a few friends to come around and enjoy!
Strawberry-Sour Cream Ice Cream- makes about a quart
adapted from Sunset Magazine (May 2001)
2 1/2 cups strawberries, rinsed
1 cup sugar
pinch of salt
1 cup sour cream
1 1/2 cups half-and-half or light cream
2 teaspoons vanilla
1/4 teaspoon almond extract
-Hull strawberries and place in a 3- to 4-quart pan. Coarsely mash with a potato masher. Add 1/2 cup sugar and pinch of salt and stir occasionally over medium-high heat until mixture begins to bubble, three to five minutes.
-Add remaining 1/2 cup sugar and nest pan in a bowl of ice water and stir often until cold, about ten minutes. Remove pan from ice water. You can store this in the fridge (covered) for a day or so before continuing on, if you wish.
-Add sour cream, half-and-half, vanilla, and almond extract to berries; stir until blended (mixture will be streaked). At this point, you can store the base in the refrigerator for several hours before churning.
-Pour into an ice cream maker (1 1/2-qt. or larger capacity). Freeze according to manufacturer’s directions until mixture is softly frozen, dasher is hard to turn, or machine stops.
-Spoon out and serve softly frozen or, to scoop, freeze airtight about four hours; store airtight in the freezer up to one week.
Tags: coffee, ice cream
For about two seconds during last year’s holiday season I helped out in a little shop that specializes in a certain sweet made with egg whites. As part of prep, a couple of days a week I’d have to separate nine flats of eggs…the whites were saved, but there was no use for the yolks. There are 30 eggs in a flat, so you can do the math on the number of yolks that went into the bin each time I did this. Is that not horrifying?!? I actually felt pain when I would dump that giant bowl of fatty yellow gold in the garbage. So, one day I asked to take some home and walked off with enough yolks for about eight batches of ice cream (or curd or pastry cream or whatever). I portioned them up and froze them for later. If you’ve never frozen extra yolks before, this link will give you some good tips on how to stabilize them for sweet preparations.
When I made last week’s Coffee Ice Cream Tart, I thought it was the perfect excuse to defrost some of those yolks and churn up my own ice cream. There are recipes for coffee ice cream using instant espresso power and recipes using whole or ground beans. I went the ground beans route and just used my normal drinking coffee, which is a not-too-acidic medium roast bean that I grind myself. A quick steep of the beans in hot milk gives the backbone for the base, which is also flavored with almond extract. The coffee-almond combination is a real winner in my books, but if it doesn’t sound like your thing, just swap vanilla extract for the almond and leave out the toasted almonds at the end of churning. This ice cream is great with chocolate sauce!
Coffee-Almond Ice Cream- makes about a quart
1 3/4 cups whole or 2% milk
1 1/2 cups heavy cream, divided
pinch of salt
3/4 cup granulated sugar
1/4 cup coarsely ground medium roast coffee (measured after grinding)
5 large egg yolks
1/2 t almond extract
about 1/8 t xanthan gum (optional; helps keep ice cream scoopable)
3/4 cup (3 oz) sliced or slivered almonds, toasted and cooled
-Heat the milk in a medium saucepan until it reaches 190-200°F (steaming but not boiling). Stir in the ground coffee and allow to steep for 20 minutes. Strain through a fine mesh strainer, pressing on the coffee to extract as much liquid as possible, and remeasure the milk. If necessary, add a touch more milk to reach 1 1/2 cups.
-Put the coffee infused milk, 1/2 cup of the heavy cream, a pinch of salt and about half of the sugar in a medium saucepan, stir and bring to a simmer. Meanwhile, pour the remaining 1 cup of cream into a large bowl or measuring cup and set a mesh strainer over the top. Ready an ice bath in a bowl large enough to hold your other bowl or measuring cup.
-In a separate medium bowl, vigorously whisk together the egg yolks with the other half of the sugar. Slowly pour the warm liquid into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
-Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (the temperature should be about 175°F). Vigorously whisk in the xanthan gum, if using, and quickly pour the custard through the strainer and stir it into the cold cream. Mix in the almond extract, then cool over your ice bath, stirring occasionally until the base is room temperature or cooler.
-Chill thoroughly in the refrigerator (at least four hours, but overnight is better), then pour the chilled base into your ice cream maker and churn. Just as your mixture is reaching the end of its churn time, add in your sliced or slivered almonds to incorporate.
-Transfer to a resealable container and place in the freezer until firm enough to scoop.
Tags: baking, ice cream, tarts
It’s been awhile since we’ve made a Dorie ice cream concoction. Well, allow me to make up for lost time by presenting you with a slice of Coffee Ice Cream Tart. While you could very successfully use softened store-bought coffee (or any flavor, for that matter) ice cream in this tart, I went ahead and made my own. I have lots of yolks in the freezer, and anyway, ice cream is one of my favorite things to make. The ice cream is jazzed up with almond slices and extract, and the coffee-almond combo is a good one. Add a little chocolate and it’s even better. The crust was a little iffy, though, and it looks like several of us felt this way. Mine sliced fine, but it was awfully hard to get through the frozen crust with a fork. I had to resort to picking it up and eating it. Not terrible, but maybe I just prefer ice cream cakes to tarts?
It’s not often that I crank out straight-up chocolate ice cream, so it took Katrina’s pick of Chocolate Ganache Ice Cream to make me remember how insanely good it really is. After letting it temper a bit, you need nothing but a cone or a spoon to enjoy it in its purest form. But you can also turn it into wicked treats, like sundaes topped with marshie fluff and salty peanuts, or boozy bourbon milkshakes.
After my first foray into the world of semifreddo, seems I can’t get enough. I love that I can whip up a creamy frozen treat without having to wait for my ice cream machine’s canister to freeze.
I would never have made this particular recipe if I actually had to bake a batch of brownies to do it, but just so happens I had some in the freezer. (I wouldn’t admit to most people I know that I have a stash of assorted brownies in the freezer, but I bet all of you do, too, so it almost seems normal.) Boy, is this ever rich…like frozen chocolate mousse. A little goes a long way, though, so you don’t have to feel too guilty if you just have a couple small scoops.
Double Chocolate Brownie Semifreddo- makes 8-10 servings
from a recipe in Donna Hay Magazine (Issue 43)
Steph’s Note: Half a recipe freezes nicely in a metal loaf pan.
2 yolks, extra
1 t vanilla extract
1 c (220 g) caster sugar
2 c (500 ml) whipping cream
250 g dark chocolate, melted
350 g chocolate brownies, chopped
-Pre-chill a 2-quart (or 2-litre) capacity metal tin in the freezer.
-Place eggs, extra yolks, vanilla and sugar in a heatproof bowl over a saucepan of simmering water and, either by hand or using a hand-held electric mixer, beat for 6-8 mins or until thick and pale. Remove from heat and allow to cool slightly. Fold through the melted chocolate.
-Whisk the cream until medium-stiff peaks form. Gently fold the cream through the egg mixture until well combined. (Make sure that the egg mixture is approximately room temperature at this stage or it will melt the cream, also if the egg mixture is quite stiff after you’ve added the chocolate, you may need to “loosen” it first with about 1/4 of the whipped cream.) Fold through the brownies.
-Pour into a 2-litre capacity metal tin. Freeze for 6 hours or overnight before serving.
It’s hot, so hot, in New York…hot like The Lovin’ Spoonful’s song. I’m not much for cranking the A/C (although I’m glad it’s an option in our building)…I’d rather chill out with a big glass of ice water or something cool and creamy.
I bought a quart of strawberries from the Greenmarket the other day, only to find the ones in the bottom half of the container were kind of smooshed. I probably would’ve been annoyed, but I’ve had this Strawberry Swirl Semifreddo recipe mentally tagged ever since I saw it in Donna Hay a couple of months ago. It calls for heaps of fresh strawberry purée…a good use for smooshy berries if you ask me.
I’ve never made a semifreddo at home before. Turns out it’s the perfect way to get something like ice cream, but without an ice cream maker. It’s less dense than regular ice cream…sort of like frozen mousse…and it has a really silky mouthfeel. I made this yesterday morning, and it’s still perfectly scoopable this afternoon. That scores big points in my book, as some homemade frozen desserts turn hard as a rock overnight.
There are different ways to make semifreddo, but this one starts out with what’s almost a zabaglione that’s then folded into whipped cream and swirled with strawberry purée. The amount of purée called for in the recipe was quite a bit more than I thought could incorporate and still get nice curlicues of pink and white. I just served the rest as sauce on the side.
Strawberry Swirl Semifreddo- makes 6-8 servings
from a recipe in Donna Hay Magazine (Issue 49)
Steph’s Note: If you find that you have more puree than you can incorporate into the base and still get a nice swirl, serve the extra along side scoops of the semifreddo. Half a recipe freezes nicely in a metal loaf pan.
For the base
2 yolks, extra
1 t vanilla extract or seeds of 1/2 a vanilla bean
1 c caster sugar
2 c whipping cream
For the strawberry purée
750g strawberries, hulled
2 T powdered sugar
-Pre-chill a 2-quart (or 2-litre) capacity metal tin in the freezer.
-To make the puree, process the strawberries and sugar in a food processor until smooth. Set aside.
-Place eggs, extra yolks, vanilla (extract or seeds) and sugar in a heatproof bowl over a saucepan of simmering water and, either by hand or using a hand-held electric mixer, beat for 6-8 mins or until thick and pale. Remove from heat and beat for a further 6-8 mins or until cool (you can transfer to a standing mixer instead and whip for about 4 minutes).
-Whisk the cream until medium-stiff peaks form. Gently fold cream through the egg mixture until well combined. Pour into a 2-litre capacity metal tin.
-Spoon over the strawberry purée and use a spatula to gently fold it through the cream mixture for a swirled effect. Freeze for 6 hours or overnight before serving.