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, 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?