Wednesday, June 23, 2010
This ice cream is extremely rich and loaded with natural peanut butter. It pairs perfectly with the hot fudge topping, or can be served over rich chocolate cake.
Peanut Butter Ice Cream
3/4 cup brown sugar
1 cup natural peanut butter (I used Adams Natural creamy, but you can make your own)
2 cups heavy cream
1 cup milk
1 - 2 Tbsp lecithin* (optional)
Mix brown sugar and peanut butter on high speed until smooth. Add cream, milk and lecithin* and continue to mix on medium speed until blended. Pour in ice cream maker and follow manufacturer's instructions.
*I found that this particular ice cream, due to the high content of butter fat and peanut oil, needs an emulsifier such as lecithin to help suspend the fat and keep it from separating from the liquid. You don't have to use lecithin, but it will improve the texture of the ice cream.
Hot Fudge Sauce
From Smitten Kitchen
Adapted from Silver Palate Cookbook
Yields 2 1/2 cups
This is a deep, dark fudgy bittersweet sauce that firms up on ice cream.
4 ounces unsweetened chocolate
3 tablespoons butter, unsalted
2/3 cup water
1/3 cup sugar
6 tablespoons corn syrup
Pinch of salt
1 tablespoon rum (or other flavoring, such as a flavored liquer or vanilla extract)
Melt the chocolate and butter very slowly in a double boiler or in the microwave, stirring frequently until combined. Meanwhile, heat the water to boiling in the small, heavy saucepan. When the butter and chocolate have melted, stir the mixture into the boiling water. Add the sugar, corn syrup and salt and mix until smooth. Turn the heat up and stir until mixture starts to boil; adjust heat so that sauce is just maintained at the boiling point, stirring occasionally. Allow sauce to boil for nine minutes.
Remove from heat and cool for 15 minutes. Stir in the rum and serve warm over ice cream.
Do ahead: Sauce can be easily and quickly reheated in the microwave for 15 to 30 seconds. Stir and it will be shiny and even again.
Saturday, June 19, 2010
I'm a fan of trifle, especially with plenty of cream sherry. I had a bunch of blackberries and some rhubarb in my fridge, so I decided to use them in trifle for a party we had the other night, and it seemed to go over well. I loved it!
One Lemon Pound Cake (You can buy one, or I used this recipe.)
3/4 cup white sugar
3 Tbsp Corn Starch
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
In a saucepan, combine the sugar, corn starch, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
4 cups rhubarb, chopped
3 Tbsp unsalted butter
1/3 cup sugar
Cook over high heat in a skillet until tender.
1 pint heavy cream
Sugar to taste
1 tsp vanilla (optional)
Whip until fluffy
One Quart Fresh Blackberries
Chill all components first. Slice the cake and begin layers with cake, sprinkle generously with cream sherry, then spread with rhubarb sauce, top with custard and blackberries and finally whipped cream. Continue layering until ingredients are gone or you reach the top of your trifle bowl. Top with blackberries (which I forgot to do in this photo).
Tuesday, June 15, 2010
This is my own recipe. It combines nectarines, strawberries, and almond flavor with a rich, creamy sauce and browned, sweet butter crust. I usually prefer fresh nectarine and strawberry pie to a baked dessert like this, but I cannot resist hot, buttery, crumbly desserts once in a while... especially topped with vanilla ice cream.
Mix together in a big bowl until crumbly:
1 cup brown sugar
1 cup whole wheat flour
2 cups all purpose unbleached flour
1 1/4 cups butter
1/4 tsp salt
Press half of the crumble mixture into a 9" x 13" baking pan. Bake at 375ºF for 15 minutes.
In a large bowl, combine:
3 cups sliced fresh nectarines (no skin)
1 cup sliced fresh strawberries
3 Tbsp corn starch
1/2 cup sugar
1 tsp almond extract
1/2 cup sweetened condensed milk
Top baked crumble with fruit mixture. Sprinkle the remaining crumble over the fruit. Bake at 375ºF for 45 minutes. Serve warm with vanilla ice cream.
Hint: Blanch nectarines in boiling water for 30 seconds, and the skins will slip right off!
Thursday, June 3, 2010
I spent a couple of hours in the hot sun pulling weeds from my yard and garden today. This has become a daily ritual and is a never-ending chore. In a way, it's sort of relaxing. I feel like I'm hunting for truffles in the forest. But temperatures have reached 80ºF now, and by the time the sun blazes down, I'm ready to eat something frozen. Ice cream is an good dessert to experiment with. The possible flavors are endless, and it's easy to get creative without a huge disaster. This is one of my throw-in-what-I-had concoctions which turned out delicious.
Chunky Mudslide Toffee Nut Ice Milk/Cream
2 1/2 cups milk (or 3/4 cup milk and 1 3/4 cups cream)
3/4 cup Kahlua Mudslide Mix (non-alcoholic)
2 Tbsp Fresh ground coffee granules
2 Tbsp unsweetened cocoa powder
1/4 cup chopped macadamia nuts
1/4 cup chopped butterscotch morsels
1/4 cup toffee bits
Whisk first four ingredients together until combined. Place in ice cream freezer and process until partially frozen. Add other ingredients and continue to process until frozen. Serve with Kahlua pored over top (optional)