Tuesdays with Dorie BCM: Bread and Chocolate Coffee Can Brioche Ice Cream Sandwiches

June 25, 2019 at 9:43 am | Posted in BCM, groups, ice creams & frozen, sweet things, sweet yeast breads, tuesdays with dorie | 8 Comments
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bread and chocolate coffee Can Brioche ice cream sandwiches

It’s gotten hot and muggy here these last couple of weeks, and the only kind of sandwich I really care about right now is the kind with ice cream in the middle. These Bread and Chocolate Coffee Can Brioche Ice Cream Sandwiches tick all the boxes for what I want for lunch. Haha.

Maybe it was out of a sense of shame for having missed last week’s TWD posting, but I decided to go all out and make all the components for this treat myself. I did bake the brioche in a can, which came out great. I made chocolate ice cream (I actually used the Philly-style recipe Dorie has in Dorie’s Cookies because I didn’t feel like adding to my egg white collection), which is super rich and dense. I then froze what I needed for these inside tart ring molds to get perfectly circular ice cream pucks that matched up with the round bread slices. And I already had some homemade salted caramel sauce in the fridge. You can totally use all store-bought stuff for this, though, and whatever flavor of ice cream or type or sauce you’d like (I’m thinking coffee ice cream and butterscotch sauce would also be pretty darn good…).

Dorie has you assemble the ice cream sandwiches first and then drizzle warm caramel sauce over the tops. That then becomes more of a knife and fork dessert situation, which to me is less fun than a hand-held ICS situation. So I slathered my brioche slices with the caramel before sandwiching it with the ice cream pucks. There’s a bit of drippage, but getting messy is what it’s all about. Did I mention these are crazy good??

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll.

Tuesdays with Dorie BCM: Black-and-White Baked Alaska

June 26, 2018 at 12:01 am | Posted in BCM, cakes & tortes, groups, ice creams & frozen, layer cakes, sweet things, tuesdays with dorie | 7 Comments
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black-and-awhite baked alaska

What do I have to say about Baked Alaska? Cake & ice cream & meringue…really, do I need to say more? I think not, but I will say just enough to tell you that the cake here is a flourless chocolate souffléd brownie-type thing, and while the ice cream could have been any kind, I chose coffee. Those two flavors are a match that can only be made better with swirls of sticky meringue. I made individual-sized Alaskas, rather than a large one, so I was a little concerned about browning the meringue in the oven. I thought they might be too delicate for that, so I used my blowtorch instead…which is more fun anyway…maybe next time I’ll try setting it on fire.

black-and-awhite baked alaska

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BCM: Esquimaux Pops for Grown-Ups

August 9, 2016 at 5:20 pm | Posted in BCM, groups, ice creams & frozen, sweet things, tuesdays with dorie | 13 Comments
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esquimaux pops for grown-ups

Hot summer days call for cold treats, everyone knows that. Esquimaux Pops for Grown-Ups are frozen chocolate mousse on a stick, with booze (I used Cassis) and chopped chocolate bits added for more fun. No ice cream maker– but several bowls!– required. I had my suspicions about these freezing too hard, actually, but they were perfectly airy and delicious. A “make again” for sure.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BCM: Betty’s Chocoholic (ice cream!) Cake

May 24, 2016 at 11:04 am | Posted in BCM, cakes & tortes, groups, ice creams & frozen, layer cakes, simple cakes, sweet things, tuesdays with dorie | 12 Comments
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betty's chocoholic cake

Hi.  My name is Stephanie and I’m a chocoholic.  I need to be kept away from that lady Betty…she’s such an enabler with her Chocoholic Cake!  I don’t stand a chance against three layers of brownie cake sandwiched and frosted with ganache.  That’s why I had to alter her original cake and make it an ice cream cake.  Actually, that makes no sense whatsoever–  don’t stand a chance against ice cream cake either.

We are only two, so I made a scaled back version of the cake…a third of the recipe got me two six-inch layers.  It is Dorie who mentions in her recipe intro that the brownie layers would be a good base for an ice cream cake.  I followed her fine suggestion and filled my two layers with some coffee ice cream and popped the whole thing in the freezer for a few hours.  I made the ganache recipe, but rather than cool it and use it as frosting, I used it warm as a sauce.  And then I put peanut butter cereal on top.  I’ve lost my chocolate-addicted mind, clearly, but it’s really delicious.  The frozen cake should temper a bit before saucing and serving though, because it’s pretty hard to get a fork through it otherwise.  Also, when it’s tempered, you get the really good fudgy texture and chocolatey taste of the cake layers.

betty's chocoholic cake

Next time, I may try this the way Betty had intended.  Or else I’ll make a mint chip or raspberry ice cream cake out of it!  For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll.

Tuesdays with Dorie BCM: Marquise au Chocolat

February 10, 2015 at 12:01 am | Posted in BCM, groups, ice creams & frozen, sweet things, tuesdays with dorie | 18 Comments
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marquise au chocolat

Valentine’s Day calls for something super-chocolatey, right?  Chocolate mousse, maybe?  Or perhaps frozen chocolate mousse?  Would it sound sexier if we said it in French?  Mais bien sûr…Marquise au Chocolat it is.

This is a delicious and decadent dessert.  Butter, dark chocolate, sugar, whipped cream– it’s all in there, baby.  Oh, and raw egg yolks, too.  This was a hot topic for our group, and if you’re concerned (I wasn’t really), some alternative ideas were floated around.  I thought about making a whole recipe in a loaf pan because it can keep for a month in the freezer, but decided to just make a few servings worth and set them up in the little molds I use for coeur à la crème.

I think the deep chocolate flavor and the creamy texture are best enjoyed after the marquise has had several minutes to temper outside of the freezer.  You’ll probably need to do that anyway to get your plastic wrap liner to easily release from the mold.  If you make a larger loaf, Dorie says dental floss or a warm knife is the way to cut nice slices.  This would be lovely with berries or crème anglaise or whipped cream.  I had a can of coconut cream that I tried unsuccessfully to whip…it wouldn’t get anymore volume than a foamy sauce, so I just went with it.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BWJ: Inside-Out, Upside-Down Tirami Sù

January 6, 2015 at 12:01 am | Posted in BWJ, general pastry, groups, ice creams & frozen, other sweet, sweet things, tuesdays with dorie | 15 Comments
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inside-out, upside-down tirami sù

Gale Gand’s Inside-Out, Upside-Down Tirami Sù is pretty different from the tiramisu I usually make.  The flavors are all here, but this reinterprets the dessert into a mix of textures and temperatures.  Instead of ladyfinger biscuits soaked and layered into something so soft you can glide a spoon through, here you get shatteringly crisp phyllo disks sandwiching a luxurious mascarpone sabayon and an icy-cold espresso granita.

I baked off my scrunched up phyllo disks in 4-inch ring molds, which worked really well.  I left the ginger out of the sugar sprinkled on top of them, because I didn’t want that flavor here.  I did, however, want a nice splash of Kahlúa in my sabayon, so I added that.

This is kind of a posh plated dessert, but you can get the three easy steps (phyllo disks, granita and sabayon) done earlier in the day and just assemble it all right before serving.  You really can’t wait to eat it once you’ve put the granita on, because it starts to melt immediately!  By the way, I have plenty of granita left in the freezer…I’m thinking of turning it into an espresso-frappe-milkshake-type concoction.  Bonus.

inside-out, upside-down tirami sù

For the recipe, see Baking with Julia by Dorie Greenspan.  Don’t forget to check out the rest of the TWD Blogroll

Blueberry-Sour Cream Ice Cream

August 30, 2014 at 11:41 am | Posted in ice creams & frozen, sweet things | 13 Comments
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blueberry-sour cream ice cream

Summer is about bright nail polish and ice cream cones.  Why the heck have I waited till the tail end of it to both paint my nails coral and to make my first homemade ice cream of the season?  The color is new for me, but the ice cream is sort of one I’ve already made here before.  Am I allowed a redo?  I hope so, because while this ice cream has the same flavors as the one I made six (gasp!) years ago, I found that one to be a little too fatty, a lot too hard and also too homogenized.  This a totally different recipe and technique, with swirls of dark purple blueberry sauce in a tangy, scoopable base.

Most homemade ice cream aficionados out there have probably at least tried out Jeni’s technique, which concentrates and denatures dairy proteins by boiling off some of the water in the milk and cream, and uses cornstarch and cream cheese to thicken the base…these steps make the finished ice cream less icy and hard when frozen.  I thought this eggless base would be a good match for blueberry sauce, and since it has a bit of cream cheese in it already, it would also go right along with the tang of sour cream.

This is ice cream and sauce in one– perfect for cones!

blueberry-sour cream ice cream

Blueberry-Sour Cream Ice Cream (makes about a quart)
inspired by and adapted from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer

Steph’s Note: I like to store my homemade ice cream in a restaurant-style 1/6 pan with a snap-on lid.  Freeze the empty stainless steel container while the ice cream is churning, and you’ll be good to go!

for the blueberry sauce:

1 cup blueberries
squirt of lemon juice
1/4 cup sugar
1 tsp cornstarch
1 tbsp cold water

-In a small pot over medium-low heat, add the blueberries, lemon juice and sugar. Stir occasionally for about 5 minutes, as the sugar dissolves and the berries begin to break down and release juice.  (You can gently squish some of the berries as they cook to encourage “saucing”…I like to leave about half the berries somewhat intact for texture.)

-Meanwhile, mix together the cornstarch and cold water in a small bowl.  Add to the cooking berries and bring to a gentle bubble for about a minute, stirring constantly.  After about a minute, the sauce will thicken slightly (you are just looking to give it a little more body), at which point remove it from the heat, transfer it to a container and refrigerate it until completely chilled.

 for the ice cream:

11/2 cups whole milk
2 tablespoons corn starch
2 ounces (4 tablespoons) cream cheese
⅛ teaspoon fine sea salt
1 cup heavy cream
2/3
 cup sugar
2 tablespoons light corn syrup
½ cup sour cream

-In a small bowl, mix about 2 tablespoons of the milk with the cornstarch to make a smooth slurry. In a medium bowl, add the salt and room-temperature cream cheese and whip it smooth. In a large bowl, make an ice bath (heavy on the ice) and set aside.

-Pour the cream, sugar, corn syrup, and remaining milk into a 4-quart saucepan. Bring to a rolling boil over medium-high heat, set a timer for precisely 4 minutes and boil for exactly 4 minutes—you will need to be right there with it, stirring and adjusting heat so as not to endure the cleanup that comes with a dairy boil-over!  Remove from the heat and gradually whisk in the cornstarch slurry. Return the mixture to a boil over medium-high heat and cook, stirring until the mixture is slightly thickened, about 1 minute. Remove from the heat.

-Gradually whisk the hot milk mixture into the cream cheese until smooth. Do this a little bit at a time so that you can whip out any lumps of cream cheese.  Whisk in the sour cream (or if you’ve had a hard time getting out lumps, place the sour cream in a separate medium bowl, strain the milk mixture over the sour cream and then whisk them together).

-If you are not making your ice cream until late in the day or the following day, place the bowl in your ice bath and when cold, transfer to the refrigerator until churning.  If you need more immediate ice cream, do a fast chill by pouring the mixture into a 1-gallon Ziploc freezer bag, sealing, and submerging the bag in the ice bath. Let stand, adding more ice as necessary, until very cold, about 30 minutes.

-Pour the chilled base (if you used the Ziploc bag method, you can do this by just cutting off a corner of the bag) into the frozen canister of your ice cream machine.  Churn according manufacturer’s directions.

-Transfer to a container for freezer storage, press a sheet of parchment paper directly against the surface, and seal with an airtight lid.  Freeze at least 4 hours before serving.

Tuesdays with Dorie BWJ: Phylloccine Ice Cream Sandwiches

June 17, 2014 at 12:01 am | Posted in BWJ, groups, ice creams & frozen, sweet things, tuesdays with dorie | 14 Comments
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phylloccine ice cream sandwiches

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.

For the recipe, see Baking with Julia by Dorie Greenspan (it’s also here).  Don’t forget to check out the rest of the TWD Blogroll

Buttermilk Ice Cream

June 11, 2013 at 5:56 pm | Posted in ice creams & frozen, sweet things | 13 Comments
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buttermilk 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.

I like to store my homemade ice cream in a restaurant-style 1/6 pan with a snap-on lid.  Freeze the empty stainless steel container while the ice cream is churning, and you’ll be good to go!

buttermilk ice cream

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 over an ice bath. Then refrigerate several hours or overnight before churning in an ice cream machine according manufacturer’s directions.  Transfer to a container for freezer storage.

Ice Cream Cake with a Thin Mints Crust

August 17, 2012 at 4:09 pm | Posted in cakes & tortes, ice creams & frozen, simple cakes | 6 Comments
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ice cream cake with a thin mints crust

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.

ice cream cake with a thin mints crust
Ice Cream Cake with a Thin Mints Crust makes an 8- or 9-inch 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.

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