tag:blogger.com,1999:blog-19910717094073555022024-03-18T08:25:18.539-04:00The Frozen Fix: Ice cream, sorbet, and frozen yogurt for the culinary adventuristIce cream, sorbet, and frozen yogurt for the culinary adventuristUnknownnoreply@blogger.comBlogger56125tag:blogger.com,1999:blog-1991071709407355502.post-17352263864212322182012-05-15T15:14:00.000-04:002012-05-15T15:16:03.460-04:00S'More Ice Cream Pie<div class="separator" style="clear: both; text-align: center;">
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Screw pumpkin and apple pies. This is the pie people really want. It's made with a graham cracker crust filled with chocolate-mini marshmallow ice cream then covered with whipped cream, chocolate shavings, and graham cracker crumbles. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRv3h63fKjFp59R0e6mZHbBJnorkcO18aSBaSOLmGtR_B6n7-5QwknCMCukhxCod5ihl-7GRnkz_pPKK-FlOyGdA6f9iv80K4cjWeJzmWxc09oCrS1UNyEFVDkBFTvmgmKuPK3blYv-ho/s1600/smore4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRv3h63fKjFp59R0e6mZHbBJnorkcO18aSBaSOLmGtR_B6n7-5QwknCMCukhxCod5ihl-7GRnkz_pPKK-FlOyGdA6f9iv80K4cjWeJzmWxc09oCrS1UNyEFVDkBFTvmgmKuPK3blYv-ho/s400/smore4.jpg" width="400" /></a></div>
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This pie also won "Most Likely to Put You in a Food Coma" at a friend's pie competition. I consider it a huge honor.</div>
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If you want, you can but a pre-made graham cracker crust. I made my own. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxiaEOeeOVBz5hEr4hnKL14PTAKV35eMZYDE1inp4nBSEq2W6JLPGG54GXPOg-FJ9Y9_AkVFwThFYM45DlGVuTHm1SdSbHgjqdfSe6bZVS3RZuhdelWWjX_PdC9E8oPEgkwh3TK_qiMv0/s1600/smore3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxiaEOeeOVBz5hEr4hnKL14PTAKV35eMZYDE1inp4nBSEq2W6JLPGG54GXPOg-FJ9Y9_AkVFwThFYM45DlGVuTHm1SdSbHgjqdfSe6bZVS3RZuhdelWWjX_PdC9E8oPEgkwh3TK_qiMv0/s400/smore3.jpg" width="400" /></a></div>
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It's pretty simple: Blend the graham cracker in a food processor then add butter and sugar.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijdeSLbZqi4EvRhttqJciKgwz9cx40rDYzFOv5qvh0KIkdCRVq_dDPndbIVbveVBVHfJ0dPuVEkSurCUh5TDnnaadsq-AJD6Kqjon6155JKVC-CzioL14j_bMr5Q_gjCcUyxx2Ki4bK7g/s1600/smore5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijdeSLbZqi4EvRhttqJciKgwz9cx40rDYzFOv5qvh0KIkdCRVq_dDPndbIVbveVBVHfJ0dPuVEkSurCUh5TDnnaadsq-AJD6Kqjon6155JKVC-CzioL14j_bMr5Q_gjCcUyxx2Ki4bK7g/s400/smore5.jpg" width="400" /></a></div>
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Press it down in your pie mold then stick it in the freezer. </div>
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Take your chocolate marshmallow ice cream fresh from the ice cream maker and fill the mold. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJZR4gwhk4glBcWD1B_I3cbasqSzV7SoM7HOHpK_AyfSOMskIafio-ETD-Zn29yf2B3g4rrb8KEj9Yo5KC-fMn7tUnMox-zaCzgl3lYTAuFYdfGVjnPUMNEMFhAqIdsJoTtsSir2cHFJk/s1600/smore7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJZR4gwhk4glBcWD1B_I3cbasqSzV7SoM7HOHpK_AyfSOMskIafio-ETD-Zn29yf2B3g4rrb8KEj9Yo5KC-fMn7tUnMox-zaCzgl3lYTAuFYdfGVjnPUMNEMFhAqIdsJoTtsSir2cHFJk/s400/smore7.jpg" width="400" /></a></div>
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<b>Recipe</b></div>
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Pie crust</div>
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1 1/2 cups ground graham cracker </div>
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1/4 cup sugar</div>
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6 tablespoons butter</div>
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Combine all the ingredients in a bowl until it is well mixed. Save about a tablespoon on the side to sprinkle on the top of your pie. Press the mixture into your pie mold until completely covered. Stick it in the freezer to chill while you prepare your ice cream.</div>
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Chocolate Ice Cream with Marshmallows</div>
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1 1/2 cups whole milk</div>
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1 1/2 cups heavy cream</div>
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1/2 cup sugar</div>
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6 egg yolks</div>
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2 standard-size chocolate bars (I prefer dark)</div>
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1 1/2 cups of mini marshmallow</div>
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Take one of your chocolate bars, and using a vegetable peeler, shave off about a 1/5 of the bar. You'll use this later to sprinkle on top of the pie. (You can do more or less depending on how much you want.) In a medium saucepan, combine heavy cream, milk, and sugar over medium heat. In a separate bowl, whip together the egg yolks. As the cream and milk begin to simmer, gradually add about half of the liquid into the bowl with the egg yolks, half a cup at a time, stirring continuously. Gradually pour the egg mixture back into the saucepan. Continue to stir until the liquid forms a thick custard that coast the back of a spoon. Stir in the chocolate (broken up in pieces). Turn off the stove and whisk until it reaches a consistent texture. Pour into a separate bowl. Cool in the refrigerator for several hours or using an ice bath. Once the custard is cold, pour it in the ice cream maker and churn. When the ice cream has reached the desired consistency, turn off the machine and manually stir in the marshmallows. </div>
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Ice Cream Cake Assembly</div>
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Fill your pie crust with the ice cream. If you want, spread some whip cream on top. (You can make your own by whisking cream and sugar or you can go for the store-bought variety.) Finish by sprinkling the shaved chocolate and graham cracker crumbs on top. </div>Unknownnoreply@blogger.com67tag:blogger.com,1999:blog-1991071709407355502.post-40394912543744786862011-07-05T10:12:00.000-04:002011-07-05T10:12:21.281-04:00Chocolate Peanut Butter Ice Cream<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbTroZeW0gHFwhMmKyCy3RGlYB4IXigFzjGFVGlAnx2LySFad0qM4N0q2AUYB9VSyqIvLJXhln30mMAJDN-YUxbwXJEoVwCvcPTULfgmWeWZ2jf8EkgFsb2_TfcQuXs3yZgWFATk6gbEk/s1600/Chocolate+peanut2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbTroZeW0gHFwhMmKyCy3RGlYB4IXigFzjGFVGlAnx2LySFad0qM4N0q2AUYB9VSyqIvLJXhln30mMAJDN-YUxbwXJEoVwCvcPTULfgmWeWZ2jf8EkgFsb2_TfcQuXs3yZgWFATk6gbEk/s400/Chocolate+peanut2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Some ice creams are meant to be slowly savored, bite by tiny bite. This is not that ice cream. This is the one that you'll want to ravage until there's nothing left but a shiny clean bowl. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha_XWM8wcCqF1h0kxcjbbqrrO3uzEV64iKPsohk36IIjEYbdibAngx6SeEVPxjVk8EWUqUxuRSrnIVh2udfi-Ee-CdhuIkx2G4W2ZyoQrmQnx0hRJ2qnrmxS2GesTpc5WZ3E4sBc3xnLk/s1600/Chocolate+peanut3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha_XWM8wcCqF1h0kxcjbbqrrO3uzEV64iKPsohk36IIjEYbdibAngx6SeEVPxjVk8EWUqUxuRSrnIVh2udfi-Ee-CdhuIkx2G4W2ZyoQrmQnx0hRJ2qnrmxS2GesTpc5WZ3E4sBc3xnLk/s400/Chocolate+peanut3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Creamy gooey stick-to-the-roof-of-your-mouth peanut butter. </div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXD6YFeOPgZdF3haD7hiuWybwgGaeOlVSzfkKxiK-GEHH_IouAkaszGjEB_MOgeOTv22XpETXFZH9k_n5nuVKLYeCzE_P93QCo8pSGyLZROAQoEDEk3IAf5gEnM4qenMkpNTkIZ6fe1-k/s1600/Chocolate+peanut7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXD6YFeOPgZdF3haD7hiuWybwgGaeOlVSzfkKxiK-GEHH_IouAkaszGjEB_MOgeOTv22XpETXFZH9k_n5nuVKLYeCzE_P93QCo8pSGyLZROAQoEDEk3IAf5gEnM4qenMkpNTkIZ6fe1-k/s400/Chocolate+peanut7.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">I mixed in these mini chocolate chunks. You can also use regular chocolate chips.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7UPfaIsynj-YlavbGjV5awO86-zfuekODErTz9RHLItYW-bXBqKi0C95JTQ2sLlz2FVGqhq8e0xeL78niZfiTvqjoYCtz7vw_tNX5msx4FV_AJsLwOUIVVlaLkQBVT6JXN_C6jCP4LHk/s1600/Chocolate+peanut5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7UPfaIsynj-YlavbGjV5awO86-zfuekODErTz9RHLItYW-bXBqKi0C95JTQ2sLlz2FVGqhq8e0xeL78niZfiTvqjoYCtz7vw_tNX5msx4FV_AJsLwOUIVVlaLkQBVT6JXN_C6jCP4LHk/s400/Chocolate+peanut5.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">This isn't part of the recipe; I just felt like making a chocolate peanut butter swirl.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Recipe:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups heavy cream</div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups whole milk</div><div class="separator" style="clear: both; text-align: left;">1/2 cups sugar</div><div class="separator" style="clear: both; text-align: left;">6 eggs</div><div class="separator" style="clear: both; text-align: left;">1 8-oz. chocolate bar</div><div class="separator" style="clear: both; text-align: left;">1/2 cup creamy peanut butter</div><div class="separator" style="clear: both; text-align: left;">1/3 cup chocolate chunks/chips</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a medium saucepan, combine heavy cream, milk, and sugar over medium heat. In a separate bowl, whip the egg yolks. Just before the cream and milk come to a simmer, gradually add about half of the liquid into the bowl with egg yolks, half a cup at a time, stirring continuously. Gradually pour the egg mixture back into the sauce pan. Continue to stir until the liquid forms a thick custard that coats the back of the spoon. You'll know it's ready when you can run your finger across the back of the spoon and nothing drips over the line your finger drew. Remove the custard from heat and pour in a separate bowl. Add in the chocolate bar (broken into pieces) and peanut butter and stir. Use an electric hand mixer to combine thoroughly. Cool in the refrigerator, or if you're less patient, use an ice bath. Once it is very cold, pour the custard in the ice cream maker and churn. Once it has reached the desired consistency, stir in the chocolate chunks by hand. </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Unknownnoreply@blogger.com27tag:blogger.com,1999:blog-1991071709407355502.post-64938097989141853772011-06-14T16:53:00.000-04:002011-06-14T16:53:55.942-04:00Rosemary Ice Cream<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_C_WUlesn90dWss7onGJbVnaxnNjP0z2uCXQCaWZzBcCMys4WdV2AHB3gH_jL513-sZR1NdyQ3oW5RKy6eciFBM0JKCr6F3PSzvrfviwvSQHZQGM7iUfqCkTtvrIO1ZQicJkm_-c5z-M/s1600/rosemary7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_C_WUlesn90dWss7onGJbVnaxnNjP0z2uCXQCaWZzBcCMys4WdV2AHB3gH_jL513-sZR1NdyQ3oW5RKy6eciFBM0JKCr6F3PSzvrfviwvSQHZQGM7iUfqCkTtvrIO1ZQicJkm_-c5z-M/s400/rosemary7.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">I have a chicken to thank for this recipe. Whenever I roast one, I always have some fresh rosemary left over. It sits in my fridge forever, and I finally throw it away. Then one day, I had the idea to use it in an ice cream. Genius, I know. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8uicqNlZ2D5FXxsSrxGRQUl81dpXd3vM2m5zTD-hZ_qRhARKGrkuuBjePp5FkJEayw_ran-ECh_IVZlAIiXrvZoCbc0NibIJ31m0mMYi3-fJEPDKuYfKm0IaaxrwdiyRo_mHyeYC75FU/s1600/rosemary2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8uicqNlZ2D5FXxsSrxGRQUl81dpXd3vM2m5zTD-hZ_qRhARKGrkuuBjePp5FkJEayw_ran-ECh_IVZlAIiXrvZoCbc0NibIJ31m0mMYi3-fJEPDKuYfKm0IaaxrwdiyRo_mHyeYC75FU/s400/rosemary2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">This is one of my favorite ice cream flavors. I even made it twice, and I almost never make the same flavor twice.</div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgM42DY77Ey4CDWlJtXXKRoQjHffFNCByS8vmHEZZo9Ud0mJiuI-SeSztjcg4peWooUohW3eCynjURb2bSXT5g-TyRQ2-1QEehj7h1CaF05kah5zFn-8UAzC_KVLZDS72h0TiKcJZYLDM/s1600/rosemary3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgM42DY77Ey4CDWlJtXXKRoQjHffFNCByS8vmHEZZo9Ud0mJiuI-SeSztjcg4peWooUohW3eCynjURb2bSXT5g-TyRQ2-1QEehj7h1CaF05kah5zFn-8UAzC_KVLZDS72h0TiKcJZYLDM/s400/rosemary3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">I used two sprigs of rosemary which was about 1/3 cup loosely packed.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjei9jSEcfoX8SpQSftVGmst7xE22_0Rjyh3ucJ1lhVcjtRVvkttxiy1XB__1tT7EiTqe7EwKUqEvQRNpLJSA5CJAs3vi6SQrCIloCu3GGrYhfpDB_UrhgQMSkmcmPNHSB43lnGXjWxoh0/s1600/rosemary4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjei9jSEcfoX8SpQSftVGmst7xE22_0Rjyh3ucJ1lhVcjtRVvkttxiy1XB__1tT7EiTqe7EwKUqEvQRNpLJSA5CJAs3vi6SQrCIloCu3GGrYhfpDB_UrhgQMSkmcmPNHSB43lnGXjWxoh0/s400/rosemary4.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Steep the rosemary with your cream, milk, and sugar to impart the flavor. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><b>Recipe:</b><br />
<br />
1 1/2 cups whole milk<br />
1 1/3 cups heavy cream<br />
1/2 cup sugar<br />
6 eggs yolks<br />
2-3 springs of rosemary (about 1/3 cup, loosely packed)<br />
<br />
Combine milk, heavy cream, and sugar in a medium saucepan over medium heat. In a separate bowl, whip together the egg yolks. Just as the cream and milk begin to simmer around the edge of the saucepan, turn off the heat. Add the rosemary, cover the saucepan, and let it steep for 20 minutes. Strain the rosemary out, and put the saucepan back on the stove over medium heat. When the milk and cream begin to reach a simmer again, gradually add about half of the liquid into the bowl with the egg yolks, half a cup at a time, stirring continuously. Gradually pour the egg mixture back into the saucepan. Continue to stir until the liquid forms a thick custard that coats the back of a spoon. Remove the custard from the heat and pour into a separate bowl. Cool in the refrigerator for several hours or using an ice bath. Once the custard is cold, pour it in the ice cream maker and churn.Unknownnoreply@blogger.com190tag:blogger.com,1999:blog-1991071709407355502.post-2114422454784848602011-06-01T08:48:00.002-04:002011-06-01T08:50:06.373-04:00Rhubarb Strawberry Champagne Sorbet<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-nkn5EBa-u6Nq-KwEiXzzc5a3KQLvWpyr-_YIBqLh69n8NYEV6oqUsveNnp-pSYRGgvrTF3qVORlyp6XTPKdyAh_rQLoVObxW6PjJyyY0BiNJGBm5QLtn_8y2Tz_0fVGJPDU87QTjAyY/s1600/rhubarbrose8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-nkn5EBa-u6Nq-KwEiXzzc5a3KQLvWpyr-_YIBqLh69n8NYEV6oqUsveNnp-pSYRGgvrTF3qVORlyp6XTPKdyAh_rQLoVObxW6PjJyyY0BiNJGBm5QLtn_8y2Tz_0fVGJPDU87QTjAyY/s400/rhubarbrose8.jpg" width="317" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">It's hot outside, and I'm on a rhubarb kick. To beat the heat, I decided to make this sweet, tangy, boozy, and most importantly, COLD sorbet. It was a huge summer dinner party hit.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLzUzDcMoGNPjT9rCc9KetUtZeMkgAWlvgR0IT67d7zhuI11FwuJkWUyVsDdVek-pVdqzIA6J7oE1pQXGe1WL_vMcwqguPUypjUidW4OyESHRBUjr4Klk_FqYbI8YagtzDfDm3XWbZK7k/s1600/rhubarbrose7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLzUzDcMoGNPjT9rCc9KetUtZeMkgAWlvgR0IT67d7zhuI11FwuJkWUyVsDdVek-pVdqzIA6J7oE1pQXGe1WL_vMcwqguPUypjUidW4OyESHRBUjr4Klk_FqYbI8YagtzDfDm3XWbZK7k/s400/rhubarbrose7.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">There are technically no strawberries in this recipe—just strawberry-flavored Champagne.</div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a><br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwcqRL40nDe4Dj978W0TJqgL96VMU9JbKbiV4LGejLNJ7n2uX_kFTAT1FHiBAWNAETb9FSCWwPg0vk2w18RskW8QOyalsGCTGx7jhMdoWtd8N9NVbBRBfPenDo8nC-ZCQpFWyIMGYJaDM/s1600/rhubarbrose6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwcqRL40nDe4Dj978W0TJqgL96VMU9JbKbiV4LGejLNJ7n2uX_kFTAT1FHiBAWNAETb9FSCWwPg0vk2w18RskW8QOyalsGCTGx7jhMdoWtd8N9NVbBRBfPenDo8nC-ZCQpFWyIMGYJaDM/s400/rhubarbrose6.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">I would use three to four rhubarb stalks, depending on the thickness. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVB8bQiJuXQAOWQRxjzegyEf5UV7fU_WBRVpBghZFt-x2zEQ_9aKqg70SLHH2CHJYBtQGn7xpxkwhdrVu43eXveo45_WjPMh8vMNim7dJaGCKI8Q0_MxXhkmVk6ZMItdkRCgi5AKqUk4M/s1600/rhubarbrose4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVB8bQiJuXQAOWQRxjzegyEf5UV7fU_WBRVpBghZFt-x2zEQ_9aKqg70SLHH2CHJYBtQGn7xpxkwhdrVu43eXveo45_WjPMh8vMNim7dJaGCKI8Q0_MxXhkmVk6ZMItdkRCgi5AKqUk4M/s400/rhubarbrose4.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Cook the rhubarb down with water and sugar. You should yield about 2 cups.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHrnVYimQI00wYfupzxTcMzYyp0mi_Z7i_Qo0nlgEK_Onzr6NWDRCUKzgvneM89dkO0U-QWRFO2wCwKaDfBUPywnnEDt05qHX7bxqv65rlcCEMOjHoSLZ8zMh3kA3afuNbgKHw62mtVk/s1600/rhubarbrose3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHrnVYimQI00wYfupzxTcMzYyp0mi_Z7i_Qo0nlgEK_Onzr6NWDRCUKzgvneM89dkO0U-QWRFO2wCwKaDfBUPywnnEDt05qHX7bxqv65rlcCEMOjHoSLZ8zMh3kA3afuNbgKHw62mtVk/s400/rhubarbrose3.jpg" width="266" /></a></div><div class="separator" style="clear: both; text-align: left;">After the rhubarb has cooled, then you add in your strawberry Champagne and puree. </div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Fbb3OI6JOA4ywncWFw8azq9urStSN5xVTk3lZypqFy2nqr1pmDUyDbl_WF9mq271nUihDEm5FyKf8-qz_ebnhgBfBmJazHe56xpNGL6eVouMbtDQOhCr4xwOW6ikiBXEkJzhdpfyNPg/s1600/rhubarbrose2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Fbb3OI6JOA4ywncWFw8azq9urStSN5xVTk3lZypqFy2nqr1pmDUyDbl_WF9mq271nUihDEm5FyKf8-qz_ebnhgBfBmJazHe56xpNGL6eVouMbtDQOhCr4xwOW6ikiBXEkJzhdpfyNPg/s1600/rhubarbrose2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Fbb3OI6JOA4ywncWFw8azq9urStSN5xVTk3lZypqFy2nqr1pmDUyDbl_WF9mq271nUihDEm5FyKf8-qz_ebnhgBfBmJazHe56xpNGL6eVouMbtDQOhCr4xwOW6ikiBXEkJzhdpfyNPg/s400/rhubarbrose2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">A beautiful dessert.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Recipe:</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3-4 stalks of rhubarb, depending on thickness</div><div class="separator" style="clear: both; text-align: left;">1 cup water</div><div class="separator" style="clear: both; text-align: left;">3/4 cups sugar</div><div class="separator" style="clear: both; text-align: left;">2 cups strawberry Champagne</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Chop the rhubarb into one-inch chunks. Combine the rhubarb with water and sugar in a medium saucepan and cook for about 30 minutes on medium heat, stirring occasionally. You should yield about 2 cups. Transfer the rhubarb to a bowl and put in the refrigerator or freezer until it is very cold. Pour in the strawberry Champagne and puree using an electric hand mixer or blender. Pour into ice cream maker and churn.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Unknownnoreply@blogger.com16tag:blogger.com,1999:blog-1991071709407355502.post-20616465480290608262011-05-18T09:17:00.006-04:002011-05-18T13:34:42.219-04:00Rhubarb Frozen Yogurt<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUOL07Tl_djawYT4VQ3lkxtp5i0PURt-NR53CbjjfjFsD7T5-GT1HthAQ-jc5fAB-KbVsLp5o-cXw5CBzGaevoAE5EZVuVY_7Q7Ilsb1jCUUgRxQUwBId69o67IJPNGTKNyMHHNCirysk/s1600/rhubarb1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUOL07Tl_djawYT4VQ3lkxtp5i0PURt-NR53CbjjfjFsD7T5-GT1HthAQ-jc5fAB-KbVsLp5o-cXw5CBzGaevoAE5EZVuVY_7Q7Ilsb1jCUUgRxQUwBId69o67IJPNGTKNyMHHNCirysk/s400/rhubarb1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Rhubarb was forbidden in my household growing up. You see, when my dad was a kid, his family had a giant rhubarb plant in the backyard. They would make pies and jams, but my dad refused to eat them because he often spotted the neighborhood dog marking its territory on the plant. To this very day, the thought of rhubarb still grosses him out.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsmWk729HOrupLD4xz16kaOXVg1hhQPVN16V9pqiETcEoo3uxqP3s9KHFtXElHOF__Vbu37oUV79gTNzb4LiD0APRELvuwufEm2QAG6TKISrBEL2_Cd0IQ2eebH4_rB9aHrFbye3TRVZ0/s1600/rhubarb2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsmWk729HOrupLD4xz16kaOXVg1hhQPVN16V9pqiETcEoo3uxqP3s9KHFtXElHOF__Vbu37oUV79gTNzb4LiD0APRELvuwufEm2QAG6TKISrBEL2_Cd0IQ2eebH4_rB9aHrFbye3TRVZ0/s400/rhubarb2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit;">I later discovered that rhubarb is actually pretty good. It's tart and fruity and tastes something like strawberry jam when you cook it down with sugar. It's also the perfect compliment to tangy plain yogurt.</span></div><br />
<div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a><br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc6U7aOMPEs8M9uGV0dzvQfb27-UP2s0O3x31tcvRFX9RgbD02borWVM6pe8c7BX9wjG295C9bWflMYvYYt2ahu89sP9zPAf4ZccpJ8DEmmQTrVo8sXK65Z_uL-1cV0k9dP-jAvV6Y5JU/s1600/rhubarb3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc6U7aOMPEs8M9uGV0dzvQfb27-UP2s0O3x31tcvRFX9RgbD02borWVM6pe8c7BX9wjG295C9bWflMYvYYt2ahu89sP9zPAf4ZccpJ8DEmmQTrVo8sXK65Z_uL-1cV0k9dP-jAvV6Y5JU/s400/rhubarb3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Start with three stalks of rhubarb. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5F32tPXr4C2wBdzQMEvbTx8Uqaj2t_vmzCQXB9zxYiyLIZE2NqnDXNylLBGVD_8DtmcR2zmOkWgRDS7uHwFkEErAo58NigFZEtnbigbz6iHMjHV8igjwqzuQzT_1YHvlef2KmXYCkwP8/s1600/rhubarb4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5F32tPXr4C2wBdzQMEvbTx8Uqaj2t_vmzCQXB9zxYiyLIZE2NqnDXNylLBGVD_8DtmcR2zmOkWgRDS7uHwFkEErAo58NigFZEtnbigbz6iHMjHV8igjwqzuQzT_1YHvlef2KmXYCkwP8/s400/rhubarb4.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Chop them up into pieces.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Nki6JIW80VnrIotWgMpFSrfClKRioGDhQv29tYJMyGqsluTZm5rKejGH4_KhA8j0FSMgpBKgP1exUy1irLLdb4F7FHqjEX9iNn1lIi60zni0IoGbph5m3AmiKroI-XI488HdWcW95xM/s1600/rhubarb5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Nki6JIW80VnrIotWgMpFSrfClKRioGDhQv29tYJMyGqsluTZm5rKejGH4_KhA8j0FSMgpBKgP1exUy1irLLdb4F7FHqjEX9iNn1lIi60zni0IoGbph5m3AmiKroI-XI488HdWcW95xM/s400/rhubarb5.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Cook the rhubarb down with sugar and water until it reaches the consistency of a jam.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZKIEt1N_6vepnHmZI4WwhSq3xkPE3VHIwL8kJY_KVn0-EBVdZPttVBSTayUroPCTvlBrRaTn4bBXDra4-YYpj4Sf72tRlhrG3e3KDgDVZy_46zKKcIfN5b6FZzF1RrW-Y5URIWPUCSZI/s1600/rhubarb6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZKIEt1N_6vepnHmZI4WwhSq3xkPE3VHIwL8kJY_KVn0-EBVdZPttVBSTayUroPCTvlBrRaTn4bBXDra4-YYpj4Sf72tRlhrG3e3KDgDVZy_46zKKcIfN5b6FZzF1RrW-Y5URIWPUCSZI/s400/rhubarb6.jpg" width="288" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I used Fage greek yogurt, which is extra creamy and not too tart. I actually prefer yogurt that's a little more tart for this recipe. Whole yogurt is usually best for frozen yogurt, but you can get away with lower fat content if you really want. (I used 2% because this brand is so creamy.) As always, it's best eaten fresh because it hardens in the freezer. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbqx-Vwue4raba6a37H9BsgfSg_0tSbDWWLMBIxSbSCLBV5-pXXf7guhftfILpNIZKCvVA2-uuKj4jesqWXb7guADDENhyydXhx1FNscGUlD3NZZMvzYxrlYSnJ-6d2p0bk8b8MfYsNYA/s1600/rhubarb7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbqx-Vwue4raba6a37H9BsgfSg_0tSbDWWLMBIxSbSCLBV5-pXXf7guhftfILpNIZKCvVA2-uuKj4jesqWXb7guADDENhyydXhx1FNscGUlD3NZZMvzYxrlYSnJ-6d2p0bk8b8MfYsNYA/s400/rhubarb7.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Combine chilled rhubarb jam and yogurt.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyQSSiNwn2TP2sQ5RGq8kS0x1IuDytJpUSOJOGRmO89ca5WgN8mj3Y7lUlLS3AVsMRa7b4jyDghwH6Lwz73Xvjh1tdOrObi7paoBm-fEm03tvMwz1rsIplvTZhgxSWt3TyLprMkGnddMA/s1600/rhubarb8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyQSSiNwn2TP2sQ5RGq8kS0x1IuDytJpUSOJOGRmO89ca5WgN8mj3Y7lUlLS3AVsMRa7b4jyDghwH6Lwz73Xvjh1tdOrObi7paoBm-fEm03tvMwz1rsIplvTZhgxSWt3TyLprMkGnddMA/s400/rhubarb8.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Mix. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmhagFnj_hYn2bzM0W927_4fuUpJ4pQSl_L2RDWc4J6Q3tfXyEzBDG3huQ9CLTiiztjXVaalid92X7EjUpeSyxzO2ow80FYrhBgC67o110-m8LYYoqZMCuRC2AUIJpZCuk7VwHNe5bQYk/s1600/rhubarb9.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmhagFnj_hYn2bzM0W927_4fuUpJ4pQSl_L2RDWc4J6Q3tfXyEzBDG3huQ9CLTiiztjXVaalid92X7EjUpeSyxzO2ow80FYrhBgC67o110-m8LYYoqZMCuRC2AUIJpZCuk7VwHNe5bQYk/s400/rhubarb9.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Make sure it's thoroughly combined.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB_0YXnnp7K4wiIZLnvoZ15i8jhddL6vKEHt_OskjWr5C7lkT4DBLp-1AV1Mj4jsw_cqrYajln1WHZ-mk0eV-MgVD-s_uJUhCy2od_dxLnJl3NkZ_xAtoYTcxqt77st6tk8qnZieHnyZs/s1600/rhubarb10.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB_0YXnnp7K4wiIZLnvoZ15i8jhddL6vKEHt_OskjWr5C7lkT4DBLp-1AV1Mj4jsw_cqrYajln1WHZ-mk0eV-MgVD-s_uJUhCy2od_dxLnJl3NkZ_xAtoYTcxqt77st6tk8qnZieHnyZs/s400/rhubarb10.jpg" width="381" /></a></div><div class="separator" style="clear: both; text-align: left;">Churn in your ice cream maker and enjoy!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><b>Recipe:</b></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><br />
</div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">3 stalks rhubarb</div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">2/3 cups sugar</div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">1 cup water</div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">2 1/2 cups plain yogurt (preferably whole or a creamy variety)</div><br />
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</div><div class="separator" style="clear: both; text-align: left;">Chop the rhubarb into one-inch chunks. In a medium saucepan, combine rhubarb, sugar, and water over medium-high heat. Cook for about 15 minutes, stirring occasionally, until the rhubarb breaks down into a jam-like consistency. Remove from heat and chill until cold. Mix together the yogurt and rhubarb. Pour in ice cream maker and churn.</div>Unknownnoreply@blogger.com14tag:blogger.com,1999:blog-1991071709407355502.post-68816986903159578972011-03-30T10:27:00.002-04:002011-03-30T12:39:59.816-04:00Lemon Poppy Seed Ice Cream<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh752HREsLaa_9WaxSq1ZGDyPqglCV3jORhwDYAumPY8svbHPkYhETozqRF4V8vdM2AindwAar-IDdcHe03W3vCajOSapzOJruwUMKhXJRhtLfgQBFUflI6PjvtDcaLJ9_wFOtgryGVO8U/s1600/Lemonpoppy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh752HREsLaa_9WaxSq1ZGDyPqglCV3jORhwDYAumPY8svbHPkYhETozqRF4V8vdM2AindwAar-IDdcHe03W3vCajOSapzOJruwUMKhXJRhtLfgQBFUflI6PjvtDcaLJ9_wFOtgryGVO8U/s400/Lemonpoppy.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Don't let its loveliness fool you. The lemon packs a lot of punch and the poppy seeds provide a fun little crackle with each bite. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUuOeOwF-VC3JzH7qwFczqFcLvf-RcReY53CL4byNc8rSDpP7qZztrcP57I9YInXBPUyAoOuVgTjHDkJgksChOwEmjPU1vH0JXP3aKO_zCrxanvX9W6b3Cwk34174BvocAq0uugToHq4/s1600/lemonpoppy3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUuOeOwF-VC3JzH7qwFczqFcLvf-RcReY53CL4byNc8rSDpP7qZztrcP57I9YInXBPUyAoOuVgTjHDkJgksChOwEmjPU1vH0JXP3aKO_zCrxanvX9W6b3Cwk34174BvocAq0uugToHq4/s400/lemonpoppy3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Inspired by one of my favorite treats: lemon poppy seed bread.</div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a><br />
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</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEida6E9D_BOi5Cg7Uo4kFqfJLc0zUqbOWs0CkECu6JS2D5B012oqkZJWGtrqlT55mSLoLaE0O2WT5n0t3b9jKuEomtB62AByl7mhP-J7ME2kHoobCLA8Ulz7_mQRaX0s6GV4wykgv8eNHs/s1600/lemonpoppy4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEida6E9D_BOi5Cg7Uo4kFqfJLc0zUqbOWs0CkECu6JS2D5B012oqkZJWGtrqlT55mSLoLaE0O2WT5n0t3b9jKuEomtB62AByl7mhP-J7ME2kHoobCLA8Ulz7_mQRaX0s6GV4wykgv8eNHs/s400/lemonpoppy4.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">One little lemon. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVmzOMTJxdQZD9OUHZqxApNfJdwj7RcjnnXp1ELf95Y7bdiILZrHOjUJIpygOT1P7BS3_yxZuDUdV7ouxr7ZyOVH5HGRD_KuDaPmNDWZqApaR7W8Nq0o7SCQrWQdGCEaUxbEM-nfL0qvI/s1600/lemonpoppy5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVmzOMTJxdQZD9OUHZqxApNfJdwj7RcjnnXp1ELf95Y7bdiILZrHOjUJIpygOT1P7BS3_yxZuDUdV7ouxr7ZyOVH5HGRD_KuDaPmNDWZqApaR7W8Nq0o7SCQrWQdGCEaUxbEM-nfL0qvI/s400/lemonpoppy5.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Lots of little poppy seeds.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2hgF7fdNOEPicPjXaTLvd0yYWSbSjoinxk0aWwA4082w_mbb1AdfU5lnZP9yCq33N0hyYvV4yCzI3AZ6L52yAYqOQLrEis-xTIv_2Sd-kRh1xaY4b-0NVZPXVgu_u8o9SBDuFuroTNoU/s1600/lemonpoppy6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2hgF7fdNOEPicPjXaTLvd0yYWSbSjoinxk0aWwA4082w_mbb1AdfU5lnZP9yCq33N0hyYvV4yCzI3AZ6L52yAYqOQLrEis-xTIv_2Sd-kRh1xaY4b-0NVZPXVgu_u8o9SBDuFuroTNoU/s400/lemonpoppy6.jpg" width="325" /></a></div><div class="separator" style="clear: both; text-align: left;"><b>Recipe:</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1/3 cup freshly-squeezed lemon juice (about 3 lemons)</div><div class="separator" style="clear: both; text-align: left;">2/3 cups sugar</div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups heavy cream </div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups whole milk</div><div class="separator" style="clear: both; text-align: left;">6 egg yolks</div><div class="separator" style="clear: both; text-align: left;">1/4 cup poppy seeds</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">First create a lemon syrup by heating lemon juice (seeds and pulp removed) and sugar in a small saucepan. Bring to a boil and then remove from heat and pour in a small bowl. Cool the syrup in the refrigerator while you prepare the rest of the ingredients. In a medium saucepan, combine heavy cream and milk over medium heat. In a separate bowl, whip the egg yolks. Just before the cream and milk come to a simmer, gradually add about half of the liquid into the bowl with egg yolks, half a cup at a time, stirring continuously. Gradually pour the egg mixture back into the sauce pan. Continue to stir until the liquid forms a thick custard that coats the back of the spoon. Remove the custard from heat and pour in a separate bowl. Stir in the lemon syrup. (Note: make sure the syrup isn't still super hot or you will curdle your custard.) Cool the custard in the refrigerator for several hours, or if you're less patient, use an ice bath. Once it is very cold, stir in your poppy seeds. Pour the whole mixture into your ice cream maker and churn. Enjoy!</div>Unknownnoreply@blogger.com29tag:blogger.com,1999:blog-1991071709407355502.post-62109282618338632022011-01-27T16:02:00.001-05:002011-01-27T16:06:30.326-05:00Oreo Cookie Ice Cream Sandwiches<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGcCwGnRzd__roKxrfZ7ngpsqFUll0ge4_kb2t8HIXW0HAnOpxf44fkpbAeWLm1DDqXaSRplo8oKYNMCK6DWDtw6yF8ZJT7am3zZ4OshUeowDiKGP3MkCqcWVl4y7n1zEWP0aWsKEDUeE/s1600/oreo1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGcCwGnRzd__roKxrfZ7ngpsqFUll0ge4_kb2t8HIXW0HAnOpxf44fkpbAeWLm1DDqXaSRplo8oKYNMCK6DWDtw6yF8ZJT7am3zZ4OshUeowDiKGP3MkCqcWVl4y7n1zEWP0aWsKEDUeE/s400/oreo1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Behold the Turducken of Oreos. For those who aren't familiar with the Turducken, it's a duck stuffed inside a chicken inside a turkey. This recipe is essentially Oreos inside Oreos stuffed inside Oreos (meta, I know). The cookies are blended into the ice cream base with large chunks mixed in. Then, the whole thing is stuffed inside an Oreo. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghAcXQHXIQS22W-xwi9RaHhY36au56wpgpWQnvxghisqSj0ztl-Lhn0JBlSOkf9UqaI-bmA9SwUloZq9mUBu3D7VC50BBS-Ge7YxR54Dlnowvkm0khJHAALFnuwi8juL3QnoD91nB9zqs/s1600/oreo2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghAcXQHXIQS22W-xwi9RaHhY36au56wpgpWQnvxghisqSj0ztl-Lhn0JBlSOkf9UqaI-bmA9SwUloZq9mUBu3D7VC50BBS-Ge7YxR54Dlnowvkm0khJHAALFnuwi8juL3QnoD91nB9zqs/s400/oreo2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Crunchy and gooey!</div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtKBLIHCltiLvMvH2vhJ3ySyknUSsR4mh3OdP-U_7Uup-PUsBcsf0G3Nc3_klrzLbKFpaenTi2KtnZemVuJbF1xdrHbC8nJJTj6yBAJx76nG9I_B5-9sUWaj9CNTSXqZTyhs27yNUvPT0/s1600/oreo4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtKBLIHCltiLvMvH2vhJ3ySyknUSsR4mh3OdP-U_7Uup-PUsBcsf0G3Nc3_klrzLbKFpaenTi2KtnZemVuJbF1xdrHbC8nJJTj6yBAJx76nG9I_B5-9sUWaj9CNTSXqZTyhs27yNUvPT0/s400/oreo4.jpg" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;">Ooooo.... Ahhh....</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlOX56bnDSux4zjqrXbIiGx4G_iqHs05Uu3PjYzL1Guk9Q_hesjWS63eIbZiMNOEVEdUVCAMCmaqyjtsIvSurbrN-GZb_yz4jN4hZNnd9r56-oWtZSvSxb_smq48rEGSbjx6e01H4GdHk/s1600/oreo5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlOX56bnDSux4zjqrXbIiGx4G_iqHs05Uu3PjYzL1Guk9Q_hesjWS63eIbZiMNOEVEdUVCAMCmaqyjtsIvSurbrN-GZb_yz4jN4hZNnd9r56-oWtZSvSxb_smq48rEGSbjx6e01H4GdHk/s400/oreo5.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Here are the Oreos soaking inside the ice cream base before they are blended in.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9xActqcOeXpHHRo6Jcuj0B5_CWr573tf8EnkC6snn95sMyimuoIhi6EC4cW1Id_yLD4cLjyChvM0YlQbnGDIcWTGHXM_AvL0n23JbKVvSeZBY-UcJFSV8f9-vc6SFlm1RAuDFUmraCAU/s1600/oreo3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9xActqcOeXpHHRo6Jcuj0B5_CWr573tf8EnkC6snn95sMyimuoIhi6EC4cW1Id_yLD4cLjyChvM0YlQbnGDIcWTGHXM_AvL0n23JbKVvSeZBY-UcJFSV8f9-vc6SFlm1RAuDFUmraCAU/s400/oreo3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">This recipe is dedicated to my boyfriend Zach. (What? You've never heard anyone dedicate an ice cream recipe before?) He is obsessed with Oreo ice cream, and for the past year he has been challenging me to make a batch that's better than that of his <a href="http://www.theoriginalchocolatebar.com/">favorite ice cream shop</a> in Houston. For his birthday, I finally relented. He swears it's the best he's ever had. Not that he's biased or anything... </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Recipe:</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups whole milk</div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups heavy cream</div><div class="separator" style="clear: both; text-align: left;">1/2 cup sugar</div><div class="separator" style="clear: both; text-align: left;">6 egg yolks</div><div class="separator" style="clear: both; text-align: left;">16 oz. box Oreos</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Combine milk, heavy cream, and sugar in a saucepan over medium heat. In a separate bowl, whip the egg yolks. Just before the cream and milk come to a simmer, gradually add about half of the liquid into the bowl of egg yolks, half a cup at a time, stirring continuously. Gradually pour the egg mixture back into the saucepan. Continue to stir until the liquid forms a thick custard that coats the back of a spoon. Pour the custard in a bowl to cool. Add in 2 cups of broken-up Oreo chunks. Let them soften up and then blend the whole thing with an electric hand mixer. (You can also use a blender, but beware that the custard is not too hot.) Cool the custard in the refrigerator overnight or using an ice bath. Once it is cold, pour it into the ice cream maker and church. Which the ice cream has reached the desired consistency, stir in 2-3 cups of Oreo chunks. Use the remaining Oreos in the box for ice cream sandwiches. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>For cookie ice cream sandwiches:</i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Let your ice cream set in the freezer so it is a little harder. Twist apart the Oreos and scrape out the cream in the middle. Fill the cookies with ice cream using a small cookie scoop (or small spoon). Gently squeeze the sandwich together. Freeze or eat immediately!</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Unknownnoreply@blogger.com21tag:blogger.com,1999:blog-1991071709407355502.post-82427507594689143232011-01-20T17:24:00.000-05:002011-01-20T17:24:16.886-05:00Almond Gelato<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHT1aBHPrhC52nvQUpBDwWu2yKbVOoa8AELLPX_gL3ZMmrNpsznnhyphenhyphenYjbLkGYShadkjHj7hJweMxktCJDAgBotUovu8G9irFXgInNbCEjZ00LJBqODIaWJGPxMkshaFuZvYFW00sFly1E/s1600/Almond+gelato4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHT1aBHPrhC52nvQUpBDwWu2yKbVOoa8AELLPX_gL3ZMmrNpsznnhyphenhyphenYjbLkGYShadkjHj7hJweMxktCJDAgBotUovu8G9irFXgInNbCEjZ00LJBqODIaWJGPxMkshaFuZvYFW00sFly1E/s400/Almond+gelato4.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">That's right, gelato. No heavy cream. No eggs. Just light creamy gelato. Oh, you want to know the secret? Read on. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrBV_bn9J2am1YgIqwhPZ8Gy8fGPXFhRKGithww0V8FTWO1R9-pBS4HZsZYQm6qusVLL5TrM4mmEQQ_fwoLjsN00G_axgaaV16pUxUhsj0McGZRcG20ExTMOCAiGjnWH8ClPFmq-TkeNA/s1600/Almond+gelato5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrBV_bn9J2am1YgIqwhPZ8Gy8fGPXFhRKGithww0V8FTWO1R9-pBS4HZsZYQm6qusVLL5TrM4mmEQQ_fwoLjsN00G_axgaaV16pUxUhsj0McGZRcG20ExTMOCAiGjnWH8ClPFmq-TkeNA/s400/Almond+gelato5.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">The almonds are just a topping, but if you like a little crunch in the gelato itself, I recommend adding some shaved almonds just before it finishes churning. Chocolate syrup is another great topping with this flavor.</div><div class="separator" style="clear: both; text-align: center;"></div><a name='more'></a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQYDoO6WFulhOZM0c4fBGuEK9fQyiNI0dmjhpd4KjMq_OfGtwKbcQV5wI_PS-nFF6sdISNEIaZI06_D_qA9sK9OR55lDxPwcIPMqvj7-lMr9YMpN8kDj14Q5FVIPgxeB0ZKNwfiEYFWEQ/s1600/Almond+gelato1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQYDoO6WFulhOZM0c4fBGuEK9fQyiNI0dmjhpd4KjMq_OfGtwKbcQV5wI_PS-nFF6sdISNEIaZI06_D_qA9sK9OR55lDxPwcIPMqvj7-lMr9YMpN8kDj14Q5FVIPgxeB0ZKNwfiEYFWEQ/s400/Almond+gelato1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Almond extract gives the gelato an almond flavor. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlJ3-EF_sAnxqt3ygXC_DG9RshqxzLB_g8sJRzBd2msNcYyTjT0Uzpm5Vq6lnSA3WCSaoTv6ug069I8KkN53qj-DbsE12P4L_tpWRAGQu-7z3HPQEnSUlisFRPM2ukFehrlGC-opMRxJk/s1600/Almond+gelato2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlJ3-EF_sAnxqt3ygXC_DG9RshqxzLB_g8sJRzBd2msNcYyTjT0Uzpm5Vq6lnSA3WCSaoTv6ug069I8KkN53qj-DbsE12P4L_tpWRAGQu-7z3HPQEnSUlisFRPM2ukFehrlGC-opMRxJk/s400/Almond+gelato2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">OK, here it is, the secret ingredient: corn starch. It thickens the milk so you don't get the icy texture you would normally get without heavy cream.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeOL4hgZP6fUcjRDZ7xqCbtPrIPKrb4BbLgR4vBK1t7_tNeHMAyLNV67BgD5H_iG0SxlnCN4RgrpqDJeeFAEvihuuyjIZGaA6OsWrDIb9n7SxvAXcXkUS2WwyBxJogmyjTWU2te3FDaW8/s1600/Almond+gelato6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeOL4hgZP6fUcjRDZ7xqCbtPrIPKrb4BbLgR4vBK1t7_tNeHMAyLNV67BgD5H_iG0SxlnCN4RgrpqDJeeFAEvihuuyjIZGaA6OsWrDIb9n7SxvAXcXkUS2WwyBxJogmyjTWU2te3FDaW8/s400/Almond+gelato6.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Fresh out of the ice cream maker, it almost has the airy texture of soft serve. As it hardens in the freezer, you get more of the gelato-like texture.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Recipe:</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>Yield: About 1 quart</i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3 cups whole milk</div><div class="separator" style="clear: both; text-align: left;">2/3 cup sugar</div><div class="separator" style="clear: both; text-align: left;">1 1/2 tablespoons corn starch</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon vanilla</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon almond extract</div><div class="separator" style="clear: both; text-align: left;">OPTIONAL: 1/2 cup shaved almonds </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add 2 cups of milk to a medium saucepan and cook over medium heat, stirring occasionally. In a separate bowl, combine remaining 1 cup of milk with sugar and corn starch. Stir until thoroughly combined. As the milk on the stove begins to reach a simmer, pour the remaining milk into the saucepan. Raise the heat and bring the milk to a slow boil. Stir continuously. The milk will begin to thicken when it starts to boil. If not, continue to cook another minute to two until the mixture becomes thicker. Remove from heat and cool in the refrigerator or in an ice bath (to speed up the cooling process). Once the mixture is cold, stir in the vanilla and almond extract. Pour into ice cream maker and churn. If you want to add shaved almonds, add them in just before the gelato reaches its desired consistency. Otherwise, sprinkle them on top.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-1991071709407355502.post-13574012285860082192011-01-10T13:30:00.002-05:002011-01-27T16:03:38.105-05:00Birthday Cake Ice Cream<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyvGitoLdCkUIJntORWTb0O56Oaqg2uHwHN8b9z3PhtIzahiMYjNgFefGaRFYXLV4CgxqjgFDNELXeMG-buEYwTZn_8PoNgQ5QmiCd_r50_9lqIuGU8PtHwYpAQ-3qTgMVs2rSzhdYrxU/s1600/birthdaycake2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyvGitoLdCkUIJntORWTb0O56Oaqg2uHwHN8b9z3PhtIzahiMYjNgFefGaRFYXLV4CgxqjgFDNELXeMG-buEYwTZn_8PoNgQ5QmiCd_r50_9lqIuGU8PtHwYpAQ-3qTgMVs2rSzhdYrxU/s400/birthdaycake2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Yesterday was my 25th birthday. In my quarter-century wisdom, I thought, "Why have cake and ice cream when I can have cake ice cream?" Yes, that "the old, the wiser" thing is true. And wow, this ice cream really does taste exactly like birthday cake. My only birthday wish: That none of those calories actually counted. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRljyzjKQciYAK4rWwVoCkODre6UqeC1hRH1H4kY81ZYwEl5PvCOcAzjNqNmzOzkmeL_wN4k1w1ywgFfdGE1T15aJJm3g6JgDAX4FnlB0tbIhthu6SFS-EwHW-Ptx5y5A7oJHPu9XaqOQ/s1600/birthdaycake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRljyzjKQciYAK4rWwVoCkODre6UqeC1hRH1H4kY81ZYwEl5PvCOcAzjNqNmzOzkmeL_wN4k1w1ywgFfdGE1T15aJJm3g6JgDAX4FnlB0tbIhthu6SFS-EwHW-Ptx5y5A7oJHPu9XaqOQ/s400/birthdaycake1.jpg" width="331" /></a></div><div class="separator" style="clear: both; text-align: center;">Who says you need a cake to blow out the candles?</div><div style="text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqd9DseNRKGeCNXpF5O2c9X68MH0Vo9gqkmQY0NBDXbOdWwvHbBhMADvoVgel-HNdjgSTkYry3ROkLPOENON2Y2XEQmWZ4A5kW8dlpXXH7q9T5FVNQB08WAva4pCK53rxoLTXumaNR1H0/s1600/birthdaycake3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqd9DseNRKGeCNXpF5O2c9X68MH0Vo9gqkmQY0NBDXbOdWwvHbBhMADvoVgel-HNdjgSTkYry3ROkLPOENON2Y2XEQmWZ4A5kW8dlpXXH7q9T5FVNQB08WAva4pCK53rxoLTXumaNR1H0/s400/birthdaycake3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">First, make the cake. You can use any kind you want. I used yellow cake and added sprinkles.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwx8CYA26ayvjMy04J9geNQpBDqa64W1Jb3mfzuq6miJEFXpvqhdITIPfR4thxmBdd-um7w-NgHr-2vZG7RmLpsqt4fL2k19ta2ED-SFmPE8_LINrtuXJz6TXN3zc2HrcU8O-ODU_w22I/s1600/birthdaycake5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwx8CYA26ayvjMy04J9geNQpBDqa64W1Jb3mfzuq6miJEFXpvqhdITIPfR4thxmBdd-um7w-NgHr-2vZG7RmLpsqt4fL2k19ta2ED-SFmPE8_LINrtuXJz6TXN3zc2HrcU8O-ODU_w22I/s400/birthdaycake5.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">The sort-of secret ingredient: Half a cup of birthday cake mix added into the ice cream custard.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxyd6Mj8MMxufWB39amDKj59h-1QF7CYY9NrKMTe7w08JyFoS3zF5drjGMH11SrwMU5bNhy0cipMIHbDt3zd5-o6ZvOCFKHGxIsVC5NMq54w8zI9RDQC3Mjg4EmYdsaYYm3RYfyS325_w/s1600/birthdaycake4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxyd6Mj8MMxufWB39amDKj59h-1QF7CYY9NrKMTe7w08JyFoS3zF5drjGMH11SrwMU5bNhy0cipMIHbDt3zd5-o6ZvOCFKHGxIsVC5NMq54w8zI9RDQC3Mjg4EmYdsaYYm3RYfyS325_w/s400/birthdaycake4.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">After your ice cream has finished turning, mash in two large slices of cake (with or without frosting). Don't mash it too much. You want to have some chunks in there too.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Recipe:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups whole milk</div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups heavy cream</div><div class="separator" style="clear: both; text-align: left;">1/2 cup sugar</div><div class="separator" style="clear: both; text-align: left;">5 egg yolks</div><div class="separator" style="clear: both; text-align: left;">1/2 cup powdered cake batter mix</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon vanilla</div><div class="separator" style="clear: both; text-align: left;">two large slices of cake </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Combine milk, heavy cream, and sugar in a saucepan over medium heat and stir occasionally. Whip the egg yolks in a separate bowl. Just before the cream and milk come to a simmer, gradually add about half of the liquid into the bowl of egg yolks, half a cup at a time, stirring continuously. Gradually pour the egg mixture back in to the saucepan. Stir continuously until the liquid forms a thick custard that coats the back of a spoon. Remove from heat and stir in the cake batter mix until no clumps remain. Cool the custard in the refrigerator or using an ice bath. Once it's very cold, stir in the vanilla. Pour the custard into the ice cream maker and churn. When it has reached the desired consistency, turn off the machine and gently mash in the large pieces of cake so that some chunks remain. You can use any kind of cake you want. </div>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-1991071709407355502.post-81501021482352986982010-12-11T00:06:00.000-05:002010-12-11T00:06:01.971-05:00Pear Spice Sorbet<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYL41vecciqyxvegRRZOo7EoA59kAW5KouP0k0Q-x0ePZSg-R3mYyARWLhFSV7J5PaTsGDPg-zv0VC6LeQQ_S_dgCUPNuoCtfvt8RWsBXV10kP1QPU86fWzRFhGK5GAf3D7j_jloOPS1I/s1600/pearspice2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYL41vecciqyxvegRRZOo7EoA59kAW5KouP0k0Q-x0ePZSg-R3mYyARWLhFSV7J5PaTsGDPg-zv0VC6LeQQ_S_dgCUPNuoCtfvt8RWsBXV10kP1QPU86fWzRFhGK5GAf3D7j_jloOPS1I/s400/pearspice2.jpg" width="351" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Most holiday desserts will make you feel more like a stuffed turkey than a hot chick. But unlike Paula's <a href="http://www.pauladeen.com/index.php/Feature_Articles/view/makin_whoopie_for_the_holidays/">whoopie pies</a>, this recipe gives you all the holiday flavor without the Santa-like waistline. The pear is silky and sophisticated, sexed up with some cinnamon, ginger, and cloves. And because no holiday is complete without a little liquor, there's a shot of rum to finish it off. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrsxt1XOxisxSKcXTJYIfSzBiqJ6N4rbTutquqrFFkNDZcirv0-r8VD-VikyGMzEsmneI_w_MGxmLLgNejv0zFnMYVFIfcmHTgEg_1iT-WglFLAtNgYXXhAcXxy3RkjMZYcGY35grzU-E/s1600/pearspice10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrsxt1XOxisxSKcXTJYIfSzBiqJ6N4rbTutquqrFFkNDZcirv0-r8VD-VikyGMzEsmneI_w_MGxmLLgNejv0zFnMYVFIfcmHTgEg_1iT-WglFLAtNgYXXhAcXxy3RkjMZYcGY35grzU-E/s400/pearspice10.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Cloves, ginger, cinnamon.</div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUrazpLxbXt3laHyPTKg3IIG6_8NR_TE2rJlSDLqQHlQE94z_osk9Q_JDwZlt_qt10TjJ9LQGcgyODJ6Ub98mdWSnnxOw3cycCL1tuh3AvR1YHi4QoJABD19e_hyz87bNXEkGJ5UC3CTo/s1600/pearspice4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUrazpLxbXt3laHyPTKg3IIG6_8NR_TE2rJlSDLqQHlQE94z_osk9Q_JDwZlt_qt10TjJ9LQGcgyODJ6Ub98mdWSnnxOw3cycCL1tuh3AvR1YHi4QoJABD19e_hyz87bNXEkGJ5UC3CTo/s400/pearspice4.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">I used Bosc pears. You can also use Bartlett. Or any pears really.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg5A1W03-E1DtpQNAOBTe1BOnj_Uy4EZUvVXYgD65a3VwYlJwMwjz4pVRELaGjdfSnM53mPpsAIQJraaSrIHG3RjHqVxQMHg7r9xAIhx5fW3GfdHMPGc8gTWmslKRgRiv-DMwtjFia-us/s1600/pearspice5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg5A1W03-E1DtpQNAOBTe1BOnj_Uy4EZUvVXYgD65a3VwYlJwMwjz4pVRELaGjdfSnM53mPpsAIQJraaSrIHG3RjHqVxQMHg7r9xAIhx5fW3GfdHMPGc8gTWmslKRgRiv-DMwtjFia-us/s400/pearspice5.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Naked pears.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Fw_5TlloFRKPuV9ZJn7r5XJnJWDO0WpSqW-G0sZjfTnFU16NDoZtaQSrITcv5qPQLRASrrhOjqj9yxFiElnsTyg-y-z-deJ1ZtATALSbTp5O2MvZybmQrbH25JVBVvoUG3pctuBpdfY/s1600/pearspice6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Fw_5TlloFRKPuV9ZJn7r5XJnJWDO0WpSqW-G0sZjfTnFU16NDoZtaQSrITcv5qPQLRASrrhOjqj9yxFiElnsTyg-y-z-deJ1ZtATALSbTp5O2MvZybmQrbH25JVBVvoUG3pctuBpdfY/s400/pearspice6.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Cored and quartered pears.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTziJRcLyNC8t2WeuF6Bj34NipufwqLqckOI1pUtkLs5h6JBq4rHSRw76NjnkYn6t6jw6dfoZphh4HD0iMGZ_FU6RxLkbhbvcxB-CCd2zF_zE28m5ubvoBhYcWWVUyIfVeNAKmreHoeio/s1600/pearspice7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTziJRcLyNC8t2WeuF6Bj34NipufwqLqckOI1pUtkLs5h6JBq4rHSRw76NjnkYn6t6jw6dfoZphh4HD0iMGZ_FU6RxLkbhbvcxB-CCd2zF_zE28m5ubvoBhYcWWVUyIfVeNAKmreHoeio/s400/pearspice7.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Chopped pears.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLRFzpBcWN5PYhEgL35H6c8xGwqdOO8caKssCl8aiMUpdA7mha1aUp1jxedoMC9P53wpWp7mGNZeBayQgHS8XUcvt7ApkaAalnTjC43mR6Sl-Fd-jtYpiNHGRCjh8XnWNwuBkuKqKlSGs/s1600/pearspice8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLRFzpBcWN5PYhEgL35H6c8xGwqdOO8caKssCl8aiMUpdA7mha1aUp1jxedoMC9P53wpWp7mGNZeBayQgHS8XUcvt7ApkaAalnTjC43mR6Sl-Fd-jtYpiNHGRCjh8XnWNwuBkuKqKlSGs/s400/pearspice8.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Pears after they have been cooked with all the spices. Next, puree.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyshGZCXvteNYmruRlUUe4Hpe8Wgqk76niLR2eB7t72b08irJuHuJe8NvGM09SNK2_l0peIB6RznzuYKnKZhSeFYuD951xE97VK_tZ6kCH7Biz-iXycptG3wBo8XRrG0OZqwq6Vxe6dm4/s1600/pearspice9.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyshGZCXvteNYmruRlUUe4Hpe8Wgqk76niLR2eB7t72b08irJuHuJe8NvGM09SNK2_l0peIB6RznzuYKnKZhSeFYuD951xE97VK_tZ6kCH7Biz-iXycptG3wBo8XRrG0OZqwq6Vxe6dm4/s400/pearspice9.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><b>Recipe:</b><br />
<br />
<i>Yield: 1 quart</i><br />
<i><br />
</i><br />
5 medium-sized pears (I've done this recipe with both Bosc and Bartlett)<br />
2 cups water<br />
1/2 cup sugar<br />
1 teaspoon ground ginger<br />
1 teaspoon ground cinnamon<br />
1 teaspoon ground cloves<br />
1 tablespoon rum<br />
<br />
Peel and core the pears then chop them into bite-sized chunks. In a medium saucepan, combine pears, water, sugar, ground ginger, cinnamon, and cloves. Bring to a boil and then reduce to a slow boil over medium heat. Cook for 35-45 minutes until the liquid has reduced into a thick syrup. Remove from heat and chill with an ice bath or in the refrigerator until the pear puree is very cold. Stir in the rum. Puree the pears and their syrup in a blender or with an electric hand mixer until smooth. Pour into ice cream maker and churn.Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-1991071709407355502.post-33286833868257654662010-11-15T09:29:00.003-05:002010-11-15T12:35:15.885-05:00Gingersnap Ice Cream<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5VRXj9p57CTpVpnL84x5UoVLWK6loa3iaWhA5jRZ8PZEF7C073pQwE9HOgAU-vIwA399ReAK3ktVC5ElYgAgFVA-tfXhjGOh1NHRrDSdJklRRX37l2C5wFMNJGoZ64ovhJXgk538wFeM/s1600/gingersnap3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5VRXj9p57CTpVpnL84x5UoVLWK6loa3iaWhA5jRZ8PZEF7C073pQwE9HOgAU-vIwA399ReAK3ktVC5ElYgAgFVA-tfXhjGOh1NHRrDSdJklRRX37l2C5wFMNJGoZ64ovhJXgk538wFeM/s400/gingersnap3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">I'm no Cookie Monster, but a bite of this stuff squashes my inner Grouch. It may look innocent enough, but this flavor is not for the preschool palette. It's got a mean zing and crunch blended into a seductively smooth cream base with a mischievous hint of rum. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimz7iUHkMBfE3VDhaPmSzSHZjyqOSRFl5tY5BHUrFUwq2Tu1zi9MMQjv5wDNwMgPC67cPsrqjGYN0DmKlZB9jg-FnhSIsbdNYzAtX8Wb6DB4AYQqgAkDKN7ByqvMpxXV3lU_6uaOpNpcI/s1600/gingersnap4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimz7iUHkMBfE3VDhaPmSzSHZjyqOSRFl5tY5BHUrFUwq2Tu1zi9MMQjv5wDNwMgPC67cPsrqjGYN0DmKlZB9jg-FnhSIsbdNYzAtX8Wb6DB4AYQqgAkDKN7ByqvMpxXV3lU_6uaOpNpcI/s400/gingersnap4.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;">How high can you stack 'em?</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a><br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIYt2IEOEDDXZOgTf_2WYr6qQnsMDVO0vPlkgcgvNQ9tEs0DJVczAAKbFy8S1XfijxCXG0NXWkgy2_SEhQsOl_7xdJuZ8RQQPaVaURcHEWbD86q65zW4wl8LAABsV7o6dqXPyp6nXjKz0/s1600/gingersnap5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIYt2IEOEDDXZOgTf_2WYr6qQnsMDVO0vPlkgcgvNQ9tEs0DJVczAAKbFy8S1XfijxCXG0NXWkgy2_SEhQsOl_7xdJuZ8RQQPaVaURcHEWbD86q65zW4wl8LAABsV7o6dqXPyp6nXjKz0/s400/gingersnap5.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Break the gingersnaps into pieces. I like big pieces. And lots of them.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Faewn-WqU-cUEqzO9VonmgNyetQPYvAS4YwUJaiCqPWN1bxOxEsDrUw1AI5uq_MtPrAwciNgCzZH2dqqFk97XJbEZZ0u5bCgud9g8vx-D5Gq1JS15118mooG2AA4Cm7VTwkHUBAfA-E/s1600/gingersnap2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Faewn-WqU-cUEqzO9VonmgNyetQPYvAS4YwUJaiCqPWN1bxOxEsDrUw1AI5uq_MtPrAwciNgCzZH2dqqFk97XJbEZZ0u5bCgud9g8vx-D5Gq1JS15118mooG2AA4Cm7VTwkHUBAfA-E/s400/gingersnap2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Sunny days, melting ice cream away...</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="text-align: left;"><b>Recipe:</b></div><div style="text-align: left;"><br />
<i>Yield: 1 quart</i><br />
<br />
</div><div style="text-align: left;">1 1/2 cups whole milk</div><div style="text-align: left;">1 1/2 cups heavy cream</div><div style="text-align: left;">1/2 cup sugar</div><div style="text-align: left;">5 egg yolks</div><div style="text-align: left;">1 teaspoon vanilla</div><div style="text-align: left;">2 teaspoons ground ginger</div><div style="text-align: left;">1 tablespoon rum<br />
2 cups of gingersnap cookies, broken into pieces<br />
<br />
Combine milk, heavy cream, and sugar in a saucepan over medium heat, stirring occasionally. Whip the egg yolks in a separate bowl. Just before the cream and milk come to a simmer, gradually add about half of the mixture to the bowl of egg yolks, half a cup at a time, stirring continuously. Gradually pour the egg mixture back into the saucepan. Continue to stir continuously until the liquid forms a thick custard that coats the back of a spoon. Cool the custard in the refrigerator or using an ice bath. Once it's very cold, stir in the vanilla, ground ginger, and lastly, the rum. Whip the custard to incorporate some air—this will improve the ice cream texture. Pour the custard into the ice cream maker and churn. When it has reached the desired consistency, turn off the machine and stir in the gingersnaps by hand until they are fully mixed in.</div>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-1991071709407355502.post-57708509385416626232010-11-01T10:43:00.000-04:002010-11-01T10:43:23.708-04:00Clementine Sorbet<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPvLEGExlylHHtLfzru4kxlZl0E0RziAwQEgw6NQmfYoommFg20IShQJReVRH7IScgQDkH7MIToOpfebPJOgDRLImzccPmi_8Wv8btI8ABkS6oldedJlhpwfOABCrLgCNURPNgFUhUtvM/s1600/Clementine1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPvLEGExlylHHtLfzru4kxlZl0E0RziAwQEgw6NQmfYoommFg20IShQJReVRH7IScgQDkH7MIToOpfebPJOgDRLImzccPmi_8Wv8btI8ABkS6oldedJlhpwfOABCrLgCNURPNgFUhUtvM/s400/Clementine1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">I'm addicted to Clementines. I could easily overdose on those sweet seedless slices in a single sitting. Each year as the temperature drops, these "Christmas oranges" are flown in from California or South America or some other magical place where fruit, um, grows on trees. And just when I begin to bore myself crazy with pumpkin recipes, clementines bring back that summer fruit nostalgia.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDogL7xpHVnS1SqNQN-wb3l6HVEbW51fEWLTzVKIOf8r4MpUP6Ll1X_N-vLnfA77PG-F21pCO84oNnyqFMdxyxYUvxEfErghlOq95NMru-M7SHfOwKIuUNDwPuWc2_ZOZRhh25M-st82U/s1600/Clementine4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDogL7xpHVnS1SqNQN-wb3l6HVEbW51fEWLTzVKIOf8r4MpUP6Ll1X_N-vLnfA77PG-F21pCO84oNnyqFMdxyxYUvxEfErghlOq95NMru-M7SHfOwKIuUNDwPuWc2_ZOZRhh25M-st82U/s400/Clementine4.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">If you want to be really sophisticated, add a scoop to a glass of champagne for a mind-blowing mimosa.</div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a><br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2r7Vwj3vuYd2rDaPV1YtVacmbqrSgWFhyphenhyphenoJF4ps1UJR-myVdDTVh9XURNEJCasdsqYNrm40ljY3aavxDtNJZab_IuBRxpcFSX7P1G5QF-k9WW8PXmvBaAaGREVr-I-A_W11k58-IWvJM/s1600/Clementine5.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2r7Vwj3vuYd2rDaPV1YtVacmbqrSgWFhyphenhyphenoJF4ps1UJR-myVdDTVh9XURNEJCasdsqYNrm40ljY3aavxDtNJZab_IuBRxpcFSX7P1G5QF-k9WW8PXmvBaAaGREVr-I-A_W11k58-IWvJM/s400/Clementine5.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">You will need about four pounds of Clementines. Yes, that's a lot.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm3yzqyXJNFBe0xL1lyAhF84ovoJ53Jzqyvq1-VN46lgDikMUtbLsUhKzmgRWoVMxiD7rTO04wLbHnpVA-kFqUYcYgovjU_aUGR9zM1fKpFGYiTjQks8Guj52psVPtaJE40ujsyx4e2Nk/s1600/Clementine7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm3yzqyXJNFBe0xL1lyAhF84ovoJ53Jzqyvq1-VN46lgDikMUtbLsUhKzmgRWoVMxiD7rTO04wLbHnpVA-kFqUYcYgovjU_aUGR9zM1fKpFGYiTjQks8Guj52psVPtaJE40ujsyx4e2Nk/s400/Clementine7.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Cut in half.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7LvKB-BGwYrC1i4GMA8PouFCwXpdEPUwjnWXAQ616VfYYJG-fjFcjdo2xVKTIDLzba6cQpcimNRMkqcSGZHb4ezdIySNc-RUZ_yJLSeoHBOI59QJ6xUWyHW84lC-O5egKPhiTs7rP_3M/s1600/Clementine8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7LvKB-BGwYrC1i4GMA8PouFCwXpdEPUwjnWXAQ616VfYYJG-fjFcjdo2xVKTIDLzba6cQpcimNRMkqcSGZHb4ezdIySNc-RUZ_yJLSeoHBOI59QJ6xUWyHW84lC-O5egKPhiTs7rP_3M/s400/Clementine8.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Freshly-squeezed.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGAQ-J6ECcMuEMFUa4h45PoZcF8LntAU3VDdMm6EWkyhyphenhyphen-Ws2xJ1v4KpQ67Yoi2TLsYoH7FXdzeVR27V8xnxOC0KBAhNlekZKmj2n2vzmkEssYxoURYEkTt_dsKZsqwDQWgoWgXaINlZQ/s1600/Clementine9.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGAQ-J6ECcMuEMFUa4h45PoZcF8LntAU3VDdMm6EWkyhyphenhyphen-Ws2xJ1v4KpQ67Yoi2TLsYoH7FXdzeVR27V8xnxOC0KBAhNlekZKmj2n2vzmkEssYxoURYEkTt_dsKZsqwDQWgoWgXaINlZQ/s400/Clementine9.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Three cups of Clementine juice.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlwSvV1577XwfwyXFY0n8xc4pCr9qKLIiIS48NeiQYtTJ8jsgGT1s2kTvy940pRAOCpImXhUj80KHPBLmlr_e6UVZhKxQo2cTavyAV2qhrZWjCdoy7neV4PQojq7EZ3iKENKWQlAH4fd4/s1600/Clementine10.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlwSvV1577XwfwyXFY0n8xc4pCr9qKLIiIS48NeiQYtTJ8jsgGT1s2kTvy940pRAOCpImXhUj80KHPBLmlr_e6UVZhKxQo2cTavyAV2qhrZWjCdoy7neV4PQojq7EZ3iKENKWQlAH4fd4/s400/Clementine10.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Empty shells.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGiApkwFIm8qA48Q4Rx7_XL4mCRApF4yxsRIAzN4TcWFTtoMSHyPPkQd_3XuD6iHeECdajZM9DgM3AdgLFMGTgVimYd4Z39uN19rqbXjS-4XY4YvrozSwNACouzw20iX3yHwgmXGvgkRM/s1600/Clementine11.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGiApkwFIm8qA48Q4Rx7_XL4mCRApF4yxsRIAzN4TcWFTtoMSHyPPkQd_3XuD6iHeECdajZM9DgM3AdgLFMGTgVimYd4Z39uN19rqbXjS-4XY4YvrozSwNACouzw20iX3yHwgmXGvgkRM/s400/Clementine11.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Orange zest.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM5_urCFxWia2tv2UGY-OEBeQZ83yhD5aGiOstLMVNNH21L_amI8bR0feTGqijzYI4-17JF7Ze85ZomCitCc43sPzG41AgicY_fFP1ZiTxGjKcrBI2GNtvx-daSaAtmb5CuT3cfI_O3Uc/s1600/Clementine12.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM5_urCFxWia2tv2UGY-OEBeQZ83yhD5aGiOstLMVNNH21L_amI8bR0feTGqijzYI4-17JF7Ze85ZomCitCc43sPzG41AgicY_fFP1ZiTxGjKcrBI2GNtvx-daSaAtmb5CuT3cfI_O3Uc/s400/Clementine12.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Orange-scented simple syrup. Also great for cocktails.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0fzf5WJtZ-0vSejX0BY4dnktstDjiojZ4qzHLJwux5YxMICCCQ0IhoDvOLYR1rsMWWnTCPrSxsmyeML3efkshLflVKpDTsyBi9wXpM8eu7CWaizchiZJyHs8XL8r-pPhbjCNg6ZazkLQ/s1600/Clementine3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0fzf5WJtZ-0vSejX0BY4dnktstDjiojZ4qzHLJwux5YxMICCCQ0IhoDvOLYR1rsMWWnTCPrSxsmyeML3efkshLflVKpDTsyBi9wXpM8eu7CWaizchiZJyHs8XL8r-pPhbjCNg6ZazkLQ/s400/Clementine3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Don't eat it all at once.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><i>Yield: 1 quart</i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;">3 cups (about four pounds) freshly squeezed Clementine juice </div><div class="separator" style="clear: both; text-align: left;">1 tablespoon freshly grated orange zest</div><div class="separator" style="clear: both; text-align: left;">1/3 cup water</div><div class="separator" style="clear: both; text-align: left;">1/3 cup sugar</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Cut the Clementines in half and squeeze the juice out (preferably using a juicer). Pour the juice through a sieve to remove any pulp and seeds. Zest one or two Clementines. In a small saucepan, combine zest, water, and sugar and heat until the sugar dissolves to create a simple syrup. Remove from heat and pour the simple syrup through a sieve to remove the zest. Mix together the simple syrup and the Clementine juice and chill until the liquid is very cold. Pour into ice cream maker and churn.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Unknownnoreply@blogger.com17tag:blogger.com,1999:blog-1991071709407355502.post-84131894658783089572010-10-21T16:32:00.002-04:002010-10-21T16:36:43.321-04:0012 Recipes with 4 or Fewer Ingredients<div class="separator" style="clear: both; text-align: none;"><a href="http://frozenfix.blogspot.com/2010/07/coconut-basil-sorbet.html" style="clear: left; float: left; margin-bottom: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdLKSmuX0V53vzQ4lQcTYCaA2wsfjzOIU9DmZyKg7iBOQqrHOnqBiq3pLFPmJfudxXgTjO396jL6D0-vFSSbmrl3TvmkNv4vRbvzDAVY0WVQHGcgVJeKPH9VhIl-Msy-TeN5M8zc1ysxM/s1600/thum_CoconutBasil2.jpg" title="Coconut Basil Sorbet" /></a><a href="http://frozenfix.blogspot.com/2010/09/blackberry-sorbet.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivShIr38xCf58i0djbmDV41NOTgLhMlgVex_ldi7iyDekY02QggPCIKgEXguBAgNxUmimhMOYbSL5iLaT-vCMBeYxx28DEX4AzqOdcECQxKg3LFLKrib_VKTRVLqVYGJTRPZ3Xqi4byNQ/s1600/thumb_Blackberry.jpg" title="Blackberry Sorbet" /></a><a href="http://frozenfix.blogspot.com/2010/08/apricot-champagne-sorbet.html" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA6ZscMszKbn1HRLuvYdoZ1YnWm2sLi7oWhlB7fDompzACgayS6mF2CfAMpLa4Uq-qKFu2z0N-P0-oNGk9duGxyfWyAhA2odF1vd98WIMmTOWlhtyKxLJ2wxvChG0jie28tqcEOhIKn0Q/s1600/thumb_ApricotChampagne.jpg" title="Apricot Champagne Sorbet" /></a></div><div class="separator" style="clear: both; text-align: none;"></div><div class="separator" style="clear: both; text-align: none;"><a href="http://frozenfix.blogspot.com/2010/09/best-frozen-yogurt.html" style="clear: left; display: inline !important; float: left; margin-bottom: 0em; margin-right: 0em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh58O-WHGNIkapMDg2pQ_chs-KGU6md-uDRgTopEUcMWhPPSlwoeznrHhcsBDSbh6ENz9BX51gRRHmARV-r1JDQYlIZBTC6_VYN2jMI-fzPSctjb_okQJjTObxTsNRvMLLXEmdaXvjP30M/s1600/thumb_Carrotginger.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh58O-WHGNIkapMDg2pQ_chs-KGU6md-uDRgTopEUcMWhPPSlwoeznrHhcsBDSbh6ENz9BX51gRRHmARV-r1JDQYlIZBTC6_VYN2jMI-fzPSctjb_okQJjTObxTsNRvMLLXEmdaXvjP30M/s1600/thumb_Carrotginger.jpg" title="Apple Carrot Ginger Sorbet" /></a><a href="http://frozenfix.blogspot.com/2010/09/best-frozen-yogurt.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHyjWksc0ovyTiQcqc-WQ0vf-c9Hm8U-hC-d8yrr3-pr7BpT7lbuiD_pgOm7F9Qq_mQMYVAotms68LBnhc8hGRzD7N463H4-3LzM_aplR4QkwjO2NhFdmMj5bd8fD_NB6wU6KWWeaTQOA/s1600/thumb_frozenyogurt.jpg" title="Plain Frozen Yogurt" /></a><a href="http://frozenfix.blogspot.com/2010/05/coconut-ginger-sorbet.html" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfjeRweX8AvdJizVnFyhSFssT771ZQ1ccQcmY9MoBKv6yPM66koZrzZWS8gAZ44GHhKX3Tsj1NGCNJbzLXEJ_OSzu_ue8dYH9y-UoxdVY0zwSGjAIZSJphCbE1ZdW07y6UIc94MRLCOrE/s1600/thumb_CoconutGinger2.jpg" title="Coconut Ginger Sorbet" /></a></div><div class="separator" style="clear: both; text-align: none;"><a href="http://frozenfix.blogspot.com/2010/07/honeydew-sorbet.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuNCm0qAjvRdRTbTdHAOI-XfMW0mvny_kACnYWTQJIvN9yQl4aKZq6Kf9Xx2uVdwZ_ZGpynOC2I8wrkEhTa-NuOWV7PU37rdjrlvlJG30n-4uN4hcfszdWXCV2z0FxTUSpR7R6u7n80Ng/s1600/thumb_Honeydew2.jpg" title="Honey Dew Sorbet" /></a><a href="http://frozenfix.blogspot.com/2010/07/peach-ricotta-honey-ice-cream.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpM6EDmJcwCvn_GP1h2HjzRLjV4rRPp3cgXEctZbK0oW7T8UHsAM54d1sFVeisjN9dPg0BXswDhZQRITQPph86y2JPeJJVTIsi2ao0XkWGyRW8fcB7VJZMp1Kyh2OXZ0Rjb9rsWOBtoDk/s1600/thumb_PeachRicotta.jpg" title="Peach Ricotta Honey Ice Cream" /></a><a href="http://frozenfix.blogspot.com/2010/07/lemon-raspberry-sorbet.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6C8k5RYB7y3azxPQ2pcmgp_SwMm4lmxnqTDh8Rv2-XzqgK751Gcc2T3bh0xxEHs-eM_8FsmDwQ3xZ1iFSSsRYo11Md-jYqp5l6LWqDaC1OE3sXHwXsD4bDWec3tfxKwcp4D1ahsai0NY/s1600/thumb_lemonrasp.jpg" title="Lemon Raspberry Sorbet" /></a></div><div class="separator" style="clear: both; text-align: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTVSfGsgITlv5q6ZBF_ISN_NHuNCJjCVzHaqP5Ieq7RuiAmxIWK9iB2IjXxe1pNQ3Yv5uv7tmCMJ-YcQlZa_kbOklJQHBC9JHqr2SlGVNnMUqVCwlExuENrHQ4y9Fiyivfwn2X6SEO-Bs/s1600/thumb_Pearsake9.jpg" title="Pear Sake Sorbet" /><a href="http://frozenfix.blogspot.com/2010/04/white-wine-mango-sorbet.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy9XW9oP5Or0uSf55KhhlyItjPwOXCcAj_H8dU02bpj01ShfeccJXtwPTY9dqhwli4pFr1IoDoSqPiEhM8niuIO4L8bME2xXC5Lk8sKRVZz6zmwUDMJqjFpppTpLl9qIYubsCu0UGSEo0/s1600/thumb_winemango4.jpg" title="White Wine Mango Sorbet" /></a><a href="http://frozenfix.blogspot.com/2010/04/pineapple-basil-sorbet.html" style="margin-left: 0em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlIyGe3oIql1zyLym6HVI2XW8OwihgUNK0jL5yMoDeRBy7cPTsoatt59CtCH65zI9qa8oOQW5JFu3hqklnInvUUP0Nlt613jixG624m8n0BK2yoWFdi9bJG28-L9LqB0_X466A2SNC7zI/s1600/thumb_pineapplebasil5.jpg" title="Pineapple Basil Sorbet" /></a></div><div class="separator" style="clear: both; text-align: none;"><br />
</div><div class="separator" style="clear: both; text-align: none;">A few weeks ago, I went to see Mark Bittman (AKA The Minimalist) speak about his new book <i><a href="http://www.amazon.com/Food-Matters-Conscious-Eating-Recipes/dp/1416575650?ie=UTF8&tag=thefrozenicec-20&link_code=btl&camp=213689&creative=392969" target="_blank">Food Matters</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=thefrozenicec-20&l=btl&camp=213689&creative=392969&o=1&a=1416575650" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></i>. It got me thinking about the minimalist's approach to ice cream and sorbet making. People often have the misconception that it's a long process with lots of complicated ingredients. In fact, many of the recipes on this site can be prepared in less than 20 minutes (pre-freeze time) and contain just a few basic ingredients. </div><div class="separator" style="clear: both; text-align: none;"><br />
</div><div class="separator" style="clear: both; text-align: none;"><i>Scroll over the photos to see the flavors.</i></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1991071709407355502.post-90672656092856894182010-10-21T12:44:00.001-04:002010-10-21T12:50:53.016-04:00Culture of Content Creation Video<iframe frameborder="0" height="300" src="http://player.vimeo.com/video/15726615?portrait=0" width="400"></iframe><br />
Over the summer, my friend Eve filmed me making ice cream and talking about blogging and social media for an online project commissioned by <a href="http://www.elasticlab.com/">Elastic Lab</a> about the culture of content creation. Watch as I whip up a batch of Rocky Road in my tiny kitchen and try to sound profound about the internet and food. There's a whole bunch of bloggers and podcasters who've been featured in the project. You can see the <a href="http://contentcreation.elasticlab.com/html/project1a.php">entire series here</a>. Good work, Eve!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1991071709407355502.post-85994811624498731752010-10-14T18:09:00.005-04:002010-10-18T11:29:12.903-04:00Sweet Potato Brown Sugar Ice Cream<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdmyPR2ZMDHrpsZGw3xxypHW_PQG9JaYhYUrAiuZ_sIwuSRR7QA_fdfkaq9dJEFxh3FG5wSugcdpYc-kOEJr39T2JAkMZoX-aRC4HMSfZ-4hjCzkqT60ifPcBGR20018XsEZ9KpoFqaA/s1600/SweetPotato1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdmyPR2ZMDHrpsZGw3xxypHW_PQG9JaYhYUrAiuZ_sIwuSRR7QA_fdfkaq9dJEFxh3FG5wSugcdpYc-kOEJr39T2JAkMZoX-aRC4HMSfZ-4hjCzkqT60ifPcBGR20018XsEZ9KpoFqaA/s400/SweetPotato1.jpg" width="400" /></a></div>The people <a href="http://frozenfix.blogspot.com/2010/09/you-choose-next-frozen-fix.html">have spoken</a>. They wanted sweet potato brown sugar ice cream, and I have (finally) delivered. This is my very first Official Fall Flavor. I'm pretty sure that means the leaves will now change, the temperatures will drop, and I'll have to start wearing socks again. I have to confess summer is my great love, but if we have to say goodbye, autumn is a worthy rebound. After all, who wouldn't want to lock lips with this seasonal sweet treat?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4awlJqHLr2skwLpU_EmDHI5viGihZVMzZTmkiJdPT1horY7kaE6uaBGZVMclCdPETgMsPzbGmvQJ7NPXyxJg7A68LZXu8vKJx9DAUGsL9l3u0gqGtkPdqvHJx8tWmTmt-YxYQj_6BQ88/s1600/SweetPotato11.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4awlJqHLr2skwLpU_EmDHI5viGihZVMzZTmkiJdPT1horY7kaE6uaBGZVMclCdPETgMsPzbGmvQJ7NPXyxJg7A68LZXu8vKJx9DAUGsL9l3u0gqGtkPdqvHJx8tWmTmt-YxYQj_6BQ88/s400/SweetPotato11.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">If you like pumpkin pie, you'll like this recipe because it tastes awfully similar. Instead of using brown sugar in with the ice cream base, I decided to mix in candied brown sugar bits. It's like finding the marshmallows in your Lucky Charms. </div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBy5M4m3TbYnZgWSGQGauux6OsToybdJjQUW_HH8otCV3pNvmy_vIrp5U8bKsf_YEzOwTi3UZhQOV3239ldc01rHi-3_cySk_3jO6aUs-6QOImdD40yBWAQkXdJQL2QyD5HZNm2CrhyU0/s1600/SweetPotato6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBy5M4m3TbYnZgWSGQGauux6OsToybdJjQUW_HH8otCV3pNvmy_vIrp5U8bKsf_YEzOwTi3UZhQOV3239ldc01rHi-3_cySk_3jO6aUs-6QOImdD40yBWAQkXdJQL2QyD5HZNm2CrhyU0/s400/SweetPotato6.jpg" width="400" /></a></div>First the brown sugar bits. This required a lot of trial and error. I tried baking the brown sugar, and it burned. I heated it over the stove, and again it burned. I cooked it will butter, but it was too soft. Lastly, I tried boiling the sugar down on the stove with a little water. Ah ha! Basically, you want the sugar to melt and cook down into a thick bubbly syrup. Then spread it on some parchment paper using a spatula.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfNE6hZCiSYfMpOL4UD6DicnafDCRl3iVdUZLR7eNwbbZD7K69iK1jLSC4Auq59BlzSLLmX_e8KEfPXgM-YXX6IgUS87206u7D-cgie3QnqQm8aOKTvvFlkUoebfrxbZ1AbgcY5qUF2Yw/s1600/SweetPotato4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfNE6hZCiSYfMpOL4UD6DicnafDCRl3iVdUZLR7eNwbbZD7K69iK1jLSC4Auq59BlzSLLmX_e8KEfPXgM-YXX6IgUS87206u7D-cgie3QnqQm8aOKTvvFlkUoebfrxbZ1AbgcY5qUF2Yw/s400/SweetPotato4.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">As the sugar cools, it will harden. Then, break it up into little bits that you will later add to the ice cream.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEjPgmc4nId0kdp8IMM1_3jLEWiExf7yiBz-PLswpLC7khSu794bVXA6AbHsgDTTbKbQuODv-FjI3_Lclv9BW_k_k6He39CnLA7XRILjw9vcueWULASOpzhVI0x14x0EGDpp-CPB_cHlY/s1600/SweetPotato12.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEjPgmc4nId0kdp8IMM1_3jLEWiExf7yiBz-PLswpLC7khSu794bVXA6AbHsgDTTbKbQuODv-FjI3_Lclv9BW_k_k6He39CnLA7XRILjw9vcueWULASOpzhVI0x14x0EGDpp-CPB_cHlY/s400/SweetPotato12.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Mash the cooked sweet potato and blend it into your ice cream base.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj13T2atqBSpHTY7duSHQDxg7vvVwX1c99uAkTgLKfzI2Yeh73WzH8_KAyDMMq99SxSx_zhpARhcZkYZZmP5PLADj9kXG6SSx37V8rYqYeF5kMEHLjg-ShA-kwhRjpCUnaPtGK-uk77ot8/s1600/SweetPotato8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj13T2atqBSpHTY7duSHQDxg7vvVwX1c99uAkTgLKfzI2Yeh73WzH8_KAyDMMq99SxSx_zhpARhcZkYZZmP5PLADj9kXG6SSx37V8rYqYeF5kMEHLjg-ShA-kwhRjpCUnaPtGK-uk77ot8/s400/SweetPotato8.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">I added some cinnamon, ground ginger, and clove for a little extra spice. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRyLtEV6K20EHLhYoTmfVc7m0YzrC81C86spgLtGLQfVmst2DtVNc5gFafuk_JDRUM7VoEGuzMMmbFY4Xfv3BVW53Vpd_SP8j3cjhdaYcwAKkZYfnTjswFa1RrLfCk5Lp4FYoaqD75abk/s1600/SweetPotato2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRyLtEV6K20EHLhYoTmfVc7m0YzrC81C86spgLtGLQfVmst2DtVNc5gFafuk_JDRUM7VoEGuzMMmbFY4Xfv3BVW53Vpd_SP8j3cjhdaYcwAKkZYfnTjswFa1RrLfCk5Lp4FYoaqD75abk/s400/SweetPotato2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><b>Recipe:</b><br />
<br />
1/2 cup brown sugar<br />
1 tablespoon water<br />
1 pound sweet potatoes<br />
1 cup whole milk<br />
6 egg yolks<br />
1 cup heavy cream<br />
1/3 cup white sugar<br />
1/4 teaspoon cinnamon<br />
1/4 teaspoon cloves<br />
1/4 teaspoon ground ginger<br />
OPTIONAL: 1-2 tablespoons rum<br />
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Brown Sugar Bits<br />
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Combine brown sugar and water in a small saucepan over medium-high heat. Stir continuously. The sugar will melt and begin to bubble up. Keep stirring for about seven minutes until it reduces into a very bubbly thick syrup. Spread the syrup thinly on some parchment papers and let it cool. As it cools, the sugar should harden. Break it into little bits and set aside.<br />
<br />
Sweet Potato Ice Cream<br />
<br />
Poke holes in your sweet potatoes with a fork and heat them in the microwave for about five minutes on high until cooked. Cool the potatoes (they're really hot!) and peel the skin. Mash them in the bowl and set aside while you prepare the ice cream base. In a small bowl, whip together the egg yolks and set aside. Combine milk, heavy cream, and white sugar in a saucepan over medium heat, stirring occasionally Just before the liquid comes to a simmer, gradually add about half of the milk and cream to the bowl of egg yolks, stirring continuously. Gradually pour the egg mixture back into the saucepan. Continue to stir until the liquid forms a thick custard that coats the back of a spoon. Remove from heat. Add your sweet potato mash to the custard and puree it all in a blender or with an electric hand mixer. Add in the cinnamon, cloves, and ground sugar and continue to blend until smooth. Chill using an ice bath or refrigerator. If you'd like to add rum, mix it in now. The alcohol will make the consistency a lot smoother. Pout the custard into the ice cream maker in turn. As the ice cream begins to reach its desired consistency, pour in the brown sugar bits and turn for another minute.Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-1991071709407355502.post-65662186481875411742010-10-04T16:25:00.000-04:002010-10-04T16:25:29.971-04:00Black Tea Orange Marmalade Ice Cream<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjEJWwvT7hlk1-l3dOb2ab_ALxs_mkphLg5M3dQ_OLh1JqOuoq6CMM5GdXtwUXay100t2SiwOjpd6TPM7qeO3TlxeKx_KuuFzlOK87uXxJ3jhVDHMuTIqUDXS_CaNnlgPKOux5EnpGzP0/s1600/TeaMarmalade1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjEJWwvT7hlk1-l3dOb2ab_ALxs_mkphLg5M3dQ_OLh1JqOuoq6CMM5GdXtwUXay100t2SiwOjpd6TPM7qeO3TlxeKx_KuuFzlOK87uXxJ3jhVDHMuTIqUDXS_CaNnlgPKOux5EnpGzP0/s400/TeaMarmalade1.jpg" width="400" /></a></div><br />
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This dessert may be frozen, but the flavor makes me think warm and fuzzy. Imagine curling up with a cup of English Breakfast or Earl Grey (heavy on the cream) and a muffin smeared with orange marmalade. Except, you know, it's ice cream. This frozen fix really does taste like tea with cream and sugar. It's swirled with the sweet citrus of orange jelly and the bitterness of bits of orange zest. The only question that remains: Is it best served in a mug or a bowl?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK9Z7yLaKlVWxjOokhnynP36D3Te2epvbrYCl7x1n7XOb4nz6czPOmWUj1OOdCbatZQ1ggxGJTwypg6OOrm5FcfVuEGs17sXg8E889NHWvL18gUvhF_8DF3yq0iSaRNJ5y-PHxCd0bngQ/s1600/TeaMarmalade3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK9Z7yLaKlVWxjOokhnynP36D3Te2epvbrYCl7x1n7XOb4nz6czPOmWUj1OOdCbatZQ1ggxGJTwypg6OOrm5FcfVuEGs17sXg8E889NHWvL18gUvhF_8DF3yq0iSaRNJ5y-PHxCd0bngQ/s400/TeaMarmalade3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">I have to give credit to a long lost high school friend for inventing this flavor. She mentioned it on Facebook, and I immediately knew I wanted to try it. Thanks for the inspiration, Lauren!</div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXeHCYzSYHU5a1sMYAgM96F1PQNGTAeTKPZHPAPaIh2dLOFj-6HQhwJccTjUuUG8fskfM5o3bq5JCkMAD6AxJ4s05DY1-xaRrbiQICvCIsZ7PFTc911fC6n7aDaO_2H-gzS85KvOQrdBM/s1600/TeaMarmalade4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXeHCYzSYHU5a1sMYAgM96F1PQNGTAeTKPZHPAPaIh2dLOFj-6HQhwJccTjUuUG8fskfM5o3bq5JCkMAD6AxJ4s05DY1-xaRrbiQICvCIsZ7PFTc911fC6n7aDaO_2H-gzS85KvOQrdBM/s400/TeaMarmalade4.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">I used Bonne Maman Orange Marmalade from Whole Foods and Trader Joe's English Breakfast tea. You could also try Earl Grey or some other kind of black tea. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEielGaiQP0nopiosCEjFXtmjdHUMiZpz1cNmpq2-8xQScx4NQWRADpUdWq5MpP1pl7xfZh4QOSh2N46r5znq9CfoB-cvMVZb03icSRodaIS-djxNPSZ3ZalrFllGKNCUP6ffg4mFLELd20/s1600/TeaMarmalade2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEielGaiQP0nopiosCEjFXtmjdHUMiZpz1cNmpq2-8xQScx4NQWRADpUdWq5MpP1pl7xfZh4QOSh2N46r5znq9CfoB-cvMVZb03icSRodaIS-djxNPSZ3ZalrFllGKNCUP6ffg4mFLELd20/s400/TeaMarmalade2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Recipe:</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups whole milk</div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups heavy cream</div><div class="separator" style="clear: both; text-align: left;">1/2 cup sugar</div><div class="separator" style="clear: both; text-align: left;">2 bags black tea (I used English Breakfast)</div><div class="separator" style="clear: both; text-align: left;">6 egg yolks</div><div class="separator" style="clear: both; text-align: left;">1/2 cup orange marmalade</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Combine milk, heavy cream, and sugar in a saucepan over medium heat, stirring occasionally. Just before the liquid comes to a simmer and steam is rising from the saucepan, add the bags of black tea. Cover with a lid, remove from heat, and let the tea steep for about an hour. Whip the egg yolks in a separate bowl. After the tea has steeped for an hour, remove the bags and put the saucepan back on the stove over medium heat. Just before it comes to a simmer, gradually add about half of the mixture to the bowl of egg yolks, stirring continuously. Gradually pour the egg mixture back into the saucepan. Continue to stir until the liquid forms a thick custard that coats the back of a spoon. Cool the custard in the refrigerator or using an ice bath. Once it's cold, whip the custard to incorporate some—this will improve the ice cream texture. Pour the custard into the ice cream maker and churn. When it has reached the desired consistency, pour the orange marmalade into the ice cream maker in a stead stream and churn for 3-5 more seconds to create a swirl. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-1991071709407355502.post-64483810648999937182010-09-29T15:51:00.001-04:002010-09-29T17:39:00.624-04:00You Choose The Next Frozen FixI recently realized that readers have submitted 42 flavors on my <a href="http://frozenfix.blogspot.com/p/suggest-flavor.html">Suggest a Flavor</a> page, and I have not made a single one. I know, shame on me. To make up for it, I'm letting you decide what I make next. You can vote through Friday for your favorite flavor below, then check back next week to see the final result.<br />
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<script charset="utf-8" src="http://static.polldaddy.com/p/3843200.js" type="text/javascript">
</script><br />
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<noscript><br />
<a href="http://polldaddy.com/poll/3843200/">What flavor should I make?</a><span style="font-size: 9px;"><a href="http://polldaddy.com/features-surveys/">Market Research</a></span><br />
</noscript>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1991071709407355502.post-70512120963787645342010-09-21T17:17:00.000-04:002010-09-21T17:17:43.389-04:00The Best Frozen Yogurt<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_zR2DAoPumY6SV5lhpk7HsrP6OqdryXDo3nBe9kLsLPAQko6il90FTHJwUr2gE2DTXAaiubD6j9Nc0G8gwUCHyelUJEnxItEtA1B3gEY1OMFbTwh8_zUkXwiw-h3qxMeuhgs8JmngTE/s1600/frozen+yogurt1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_zR2DAoPumY6SV5lhpk7HsrP6OqdryXDo3nBe9kLsLPAQko6il90FTHJwUr2gE2DTXAaiubD6j9Nc0G8gwUCHyelUJEnxItEtA1B3gEY1OMFbTwh8_zUkXwiw-h3qxMeuhgs8JmngTE/s400/frozen+yogurt1.jpg" width="400" /></a></div>The people of DC love frozen yogurt like Paula Deen loves butter, y'all. A flurry of fro-yo spots have emerged over the past couple years, and I've heard them debated more fiercely than the midterm elections (and this is <i>Washington, DC</i>). Personally, I'm partisan to <a href="http://www.mryogato.com/">Mr. Yogato</a>. But the <i>best</i> frozen yogurt I've ever had? It came straight from my kitchen. And it's insanely simple too.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVIooKY1BZ2RpU6394pWNFvtJGAF4B6t-WOvZV2Uhh9vytJ9f1DB00KZ2yLetigWot8WlHCWvFUbbT7nAzRQ2RXHbV18M14k7Tkw2W-VyQBZXEUCm8gfBuMhXF6aDYOCUeunztUeID_4w/s1600/frozen+yogurt2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVIooKY1BZ2RpU6394pWNFvtJGAF4B6t-WOvZV2Uhh9vytJ9f1DB00KZ2yLetigWot8WlHCWvFUbbT7nAzRQ2RXHbV18M14k7Tkw2W-VyQBZXEUCm8gfBuMhXF6aDYOCUeunztUeID_4w/s400/frozen+yogurt2.jpg" width="400" /></a></div>The secret to truly epic fro-yo is just the right balance of tangy and sweet.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggAG29lIrtwgq67Co9zKo1hiBsFoBDtc42L90QXggyhVHd_sTpaIp6fQBBZ7YNIbMl0Z2pz_N4fLzkW-oNj-TUq7Sa5H7cVOnsNC65qz6v0aQOPrzCbsukUszQ_zejPVi3sE_mqEYHh3s/s1600/frozen+yogurt3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggAG29lIrtwgq67Co9zKo1hiBsFoBDtc42L90QXggyhVHd_sTpaIp6fQBBZ7YNIbMl0Z2pz_N4fLzkW-oNj-TUq7Sa5H7cVOnsNC65qz6v0aQOPrzCbsukUszQ_zejPVi3sE_mqEYHh3s/s400/frozen+yogurt3.jpg" width="400" /></a></div>I've had good results using this plain yogurt from Whole Foods. Any whole milk yogurt will do, but I prefer the really creamy ones. Feel free to recommend yogurt brands in the comments.<br />
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<b>Recipe:</b><br />
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2 1/2 cups whole milk plain yogurt<br />
1/2 cup sugar<br />
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Combine yogurt and sugar in blender. Pour into ice cream maker and churn.<br />
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Easy, huh?<br />
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<i>Note: This recipe is best served fresh from the ice cream maker. Because of the relatively low fat content, it hardens in the freezer and can end up a little icy once it thaws.</i>Unknownnoreply@blogger.com17tag:blogger.com,1999:blog-1991071709407355502.post-54887086368723444112010-09-16T09:44:00.005-04:002010-09-27T17:18:31.024-04:00Try My Ice Cream at the Mid-Atlantic Red Fruit Festival on Sept. 24<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlovNcsoI1SZqzHdqvax9Y3RaDugE_lkcuA0ibsPTqHg4lhKP6Q3lKJ94f5XOSvD4jjBweFRnMyH2ywE0NaX8OJ3yWldbjUoiMR6K44lAU1CFGio0iysuuJR7vXGLytD6WCIjkaD2De1M/s1600/Green+Tomato1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlovNcsoI1SZqzHdqvax9Y3RaDugE_lkcuA0ibsPTqHg4lhKP6Q3lKJ94f5XOSvD4jjBweFRnMyH2ywE0NaX8OJ3yWldbjUoiMR6K44lAU1CFGio0iysuuJR7vXGLytD6WCIjkaD2De1M/s400/Green+Tomato1.jpg" width="325" /></a></div><br />
If you've ever dreamed about trying some of my freaky frozen fixes, now you have the chance! My <a href="http://frozenfix.blogspot.com/2010/08/green-tomato-marbled-goat-cheese-ice.html">green tomato marbled goat cheese ice cream</a> (seen above) is a finalist in the <a href="http://redfruitfestival.wordpress.com/">Mid-Atlantic Red Fruit Festival's </a>tomato recipe contest. Fifteen foodies have been selected to serve their winning dishes with the help of a local chef at the festival. I'm ecstatic to be paired with Executive Chef <a href="http://www.zynodoa.com/Chef.html">Mike Lund</a> of Zynodoa Restaurant in Staunton, VA, who previously worked under Patrick O'Connell at the famous Inn at Little Washington. A few of my favorite food bloggers will also be there as well. Mary Cunningham of <a href="http://arugulafiles.typepad.com/">The Arugula Files</a> is serving up a grilled heirloom tomato pizza, and Olga Berman of <a href="http://www.mangotomato.com/">Mango & Tomato</a> will present a roasted tomato and dark cherry balsamico soup. The event will be held from 6-8 pm Friday, September 24 in the Pavilion Room <s>Woodrow Wilson Plaza</s> at the Ronald Reagan Building. <a href="http://www.missiontix.com/page/searchResults/?string=09/24/2010">Tickets</a> are $35. Attendees get to vote for their favorite dish, so come out, enjoy some food and wine, and help me win! Get <a href="http://redfruitfestival.wordpress.com/">more information here</a>, and check out the full menu after the jump.<br />
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UPDATE: Chef Mike and I tied for the popular vote and won runner-up from the judges!<br />
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<div style="text-align: center;"><span style="text-decoration: underline;"><strong>Main Courses:</strong></span></div><div style="text-align: center;">Mary Cunningham’s Grilled Heirloom Tomato Pizza,</div><div style="text-align: center;">prepared by Chef Jerry Edwards</div><div style="text-align: center;">Amy Angelo’s Lasagna Stuffed Tomatoes,</div><div style="text-align: center;">prepared by Chef Beej Flamholz</div><div style="text-align: center;">April Fulton’s Tomato Tarte,</div><div style="text-align: center;">prepared by Chef Xavier Deshayes</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"></div><div style="text-align: center;"><span style="text-decoration: underline;"><strong>Appetizers & Soups:</strong></span></div><div style="text-align: center;">David Tarre’s Nuovo Caprese with Corn-Fried Mozzarella,</div><div style="text-align: center;">prepared by Chef Todd Gray</div><div style="text-align: center;">Rosemary Lawler’s Cream of Tomato Soup with Seafood,</div><div style="text-align: center;">prepared by Chef Kaz Okochi</div><div style="text-align: center;">Olga Berman’s Roasted Tomato & Dark Cherry Balsamico Soup,</div><div style="text-align: center;">prepared by Chef RJ Cooper</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"></div><div style="text-align: center;"><span style="text-decoration: underline;"><strong>Beverages & Sauces:</strong></span></div><div style="text-align: center;">Amanda Hine’s Grilled Peach With Tomato Raspberry Sauce & Basil Whipped Cream,</div><div style="text-align: center;">prepared by Chef Matt Hess</div><div style="text-align: center;">Christiana Aretta’s Green Tomato Ketchup,</div><div style="text-align: center;">prepared by Chef Aaron McCloud</div><div style="text-align: center;">Maria Alvarez’s Simo’s Bloody Mary,</div><div style="text-align: center;">prepared by Mixologist Brendan Dorr</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"></div><div style="text-align: center;"><span style="text-decoration: underline;"><strong>Salads:</strong></span></div><div style="text-align: center;">Mario Raymond’s Panzanella with Lemon Rosemary Sorbet,</div><div style="text-align: center;">prepared by Chef John Walsh</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"></div><div style="text-align: center;"><span style="text-decoration: underline;"><strong>Desserts:</strong></span></div><div style="text-align: center;">McKenzie Severson’s Caprese Cupcakes,</div><div style="text-align: center;">prepared by Chef Brad Spate</div><div style="text-align: center;">Jessica Sidman’s Green Tomato Marbled Goat Cheese Ice Cream,</div><div style="text-align: center;">prepared by Chef Mike Lund</div><div style="text-align: center;">Maggie Sklar & Sandy Ibrahim’s Sundried Tomato Goat Cheesecake,</div><div style="text-align: center;">by Chef Michelle Poteaux</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1991071709407355502.post-43833894466202787522010-09-15T11:50:00.000-04:002010-09-15T11:50:44.486-04:00Junior Mint Ice Cream<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk_ytB3es0srpNcx6BnIIbkvA6QjbQ9lFB7jIbnFVDjzTMtgaTkKnuIq6WWzzqwPkAhEiuIIJp043QTdAzmzmXR0byc3aCgjmT8gYUecDEqhFvQ-NEEs5uLTquy2irO-ubjxiTb-LRVPM/s1600/junior+mint2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk_ytB3es0srpNcx6BnIIbkvA6QjbQ9lFB7jIbnFVDjzTMtgaTkKnuIq6WWzzqwPkAhEiuIIJp043QTdAzmzmXR0byc3aCgjmT8gYUecDEqhFvQ-NEEs5uLTquy2irO-ubjxiTb-LRVPM/s400/junior+mint2.jpg" width="300" /></a></div>On a recent trip home, I promised my 10-year-old brother that we would make any ice cream flavor he wanted. Of course, he chose a combination of gummy bears, Warheads, Snickers, M&M's, and what would otherwise have been the contents of a <i>very</i> <i>large</i> Trick-or-Treat bag. But no matter how cute the kid, sometimes you need to exercise veto power. I asked for his second choice, expecting this one to include Fruit Roll-Ups and Butterfingers. Instead, he surprised me with a rather sophisticated selection...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvRfUzjc33eOhQ2wOBmpU6LLPqpDIklBA1ZDTUm_W99XYRMFcFLU4ZB6R-xKZPxj5Ye_6YpdPUwMoovkpBGKs3vZp72Doqzc6WnCyMN4A5GEpHIoKiMVnI3OyKHjTmEwTh755rBFwYiRo/s1600/junior+mint3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvRfUzjc33eOhQ2wOBmpU6LLPqpDIklBA1ZDTUm_W99XYRMFcFLU4ZB6R-xKZPxj5Ye_6YpdPUwMoovkpBGKs3vZp72Doqzc6WnCyMN4A5GEpHIoKiMVnI3OyKHjTmEwTh755rBFwYiRo/s400/junior+mint3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">If you like mint chocolate chip, you will love this ice cream.</div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a><br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYxtFkr7BDAxti7uCdygdB1dYuEBBRXf4OyADivgs6uMayG4d86B2xeyc4hv_OFqpV8JaD6ZmwiJO6vE51hcvlhEaWiZXCA2ZrQpVPsiKL7N1fOv1G_0gv2Br42N1qM5HuDhail3FDbzk/s1600/junior+mint4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYxtFkr7BDAxti7uCdygdB1dYuEBBRXf4OyADivgs6uMayG4d86B2xeyc4hv_OFqpV8JaD6ZmwiJO6vE51hcvlhEaWiZXCA2ZrQpVPsiKL7N1fOv1G_0gv2Br42N1qM5HuDhail3FDbzk/s400/junior+mint4.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Mmmm.... gooey.... Cut them in half or leave them whole—you decide!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMDKnODoYo6C0wEbnOesIt6Xgu1EZ0LGbTUIgy65COC1e2O0Ww9qL0qWIyBtRoAsr2r9ITYanwkJFz1i-rJ3MxHRkBGNkD0MPxNg5PNwTlgWp-qOjEIGdUvgkwkjJEfHds-HDp5-pO-xo/s1600/junior+mint5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMDKnODoYo6C0wEbnOesIt6Xgu1EZ0LGbTUIgy65COC1e2O0Ww9qL0qWIyBtRoAsr2r9ITYanwkJFz1i-rJ3MxHRkBGNkD0MPxNg5PNwTlgWp-qOjEIGdUvgkwkjJEfHds-HDp5-pO-xo/s400/junior+mint5.jpg" width="400" /></a><br />
Ready to scoop.<br />
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<span class="Apple-style-span" style="font-size: small;"><b>Recipe:</b></span><br />
<span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><i><span class="Apple-style-span" style="font-size: small;">Yield: 1 quart<span class="Apple-style-span" style="font-style: normal;"><br />
</span></span></i></span><br />
<span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="font-size: small;">6 egg yolks</span></span><br />
<span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="font-size: small;">1 1/2 cups whole milk</span></span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="font-size: small;">1 1/2 cups heavy cream</span></span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="font-size: small;">1/2 cup sugar</span></span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon peppermint extract</span></span><br />
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"></span></span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="font-size: small;">2 packs (8 oz.) Junior Mints </span></span><br />
<span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="font-size: small;"></span></span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="font-size: small;">Whip the egg yolks in a bowl and set aside. In a medium saucepan, combine whole milk, heavy cream, and sugar over medium heat and stir frequently.</span></span></span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="font-size: small;">Just before it comes to a simmer, gradually add about half of the cream mixture into the bowl with the egg yolks, stirring continuously. Gradually pour the egg mixture back into the saucepan. Continue to stir until the liquid forms a thick custard that coats the back of a spoon. Remove from heat. Cool the custard in the refrigerator or using an ice bath. </span></span></span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="font-size: small;">Stir in peppermint extract.</span></span></span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="font-size: small;"> W</span></span></span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="font-size: small;">hip the custard with a whisk to incorporate some air—this will improve the ice cream texture. Pour the custard into the ice cream maker and freeze according to manufacturer's directions. As the ice cream begins to reach its desired consistency, pour the Junior mints into the ice cream maker and continue to churn for a few more minutes. </span></span></span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-1991071709407355502.post-10768928279872457612010-09-08T13:04:00.000-04:002010-09-08T13:04:38.248-04:00Blackberry Sorbet<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmHbBEopkRulmpwZK6KEzSecJKQIloktyFkM9Loi69lpQXO30tn6ir9eBmavYMEFT7rD0HgeMR6WB_jKCaNooQCfUxnycVCkiDNZUe1LuhGMzvBoTp77ExI3wFlwhKjpXsDts6p8W2Efw/s1600/Blackberry1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmHbBEopkRulmpwZK6KEzSecJKQIloktyFkM9Loi69lpQXO30tn6ir9eBmavYMEFT7rD0HgeMR6WB_jKCaNooQCfUxnycVCkiDNZUe1LuhGMzvBoTp77ExI3wFlwhKjpXsDts6p8W2Efw/s400/Blackberry1.jpg" width="400" /></a></div>I've been off the grid on a Pacific Northwest getaway. (OK, semi-off the grid... I brought my iPhone.) Between a work trip to LA and a family visit to Colorado, I traded one Washington for the other. More precisely, Bainbridge Island, a short ferry ride from Seattle where I spent summers growing up. In true island fashion, my mom and I lived off the land (plus beer, wine, and baguettes from Central Market). We dug clams and geoduck from the beach, ate them steamed with butter and lemon, then tossed the empty shells from the deck back into the ocean. We slurped raw oysters grown by a neighbor. And of course, we picked ripe August blackberries.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiii2YN3U38CV2nMu5I-NtpfKrP6EpIKFSOvsi8watsVdqavy1t-zDqBUDDwUX5a_XTc7UnEAItmHMjOZssRsCfId4MbK-gv0lQ8urlGebeC_ZVq61FtM-ggrWj4JT9kZ_ja6chLohlTEM/s1600/Blackberry12.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiii2YN3U38CV2nMu5I-NtpfKrP6EpIKFSOvsi8watsVdqavy1t-zDqBUDDwUX5a_XTc7UnEAItmHMjOZssRsCfId4MbK-gv0lQ8urlGebeC_ZVq61FtM-ggrWj4JT9kZ_ja6chLohlTEM/s400/Blackberry12.jpg" width="400" /></a></div><br />
I've been fantasizing about picking blackberries and making this sorbet all summer. Anyone who has ever had blackberries straight from the vine knows they taste nothing like the kind in the grocery store. They're bursting with juice like the orange roe you sometimes get on sushi, and they're so sweet they taste like they've been injected with powdered sugar.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><a name='more'></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW0VUCDfsDFBWl6M5ItltydBDIFAFC6u0_lNU8CIkh9my3eVLe-C9SCR3UGnG5_baT2DZsgcqGRoZPqh_-ixCi2MvPzzVWQUDSh8719dRcUB2K3aOX4KBgpWVyO_5Lm0mbVl2hZADn1B4/s1600/Blackberry4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW0VUCDfsDFBWl6M5ItltydBDIFAFC6u0_lNU8CIkh9my3eVLe-C9SCR3UGnG5_baT2DZsgcqGRoZPqh_-ixCi2MvPzzVWQUDSh8719dRcUB2K3aOX4KBgpWVyO_5Lm0mbVl2hZADn1B4/s400/Blackberry4.jpg" width="400" /></a></div><br />
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First, let me set the scene. Here's the view we enjoyed every evening on Bainbridge Island.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh18O4r20vZaYR1PjBe0kfXdiDVQUPyOt7VgY-sfSmdho5pcy1BppbsptmkYnvON2sA_XY4GXyFUePLSgtlIl5XD9ks2KbqLQKsuuJpOZfH3txE3DOrUi4Ba17Se_d3mGEjxj8qZuegT4k/s1600/Blackberry11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh18O4r20vZaYR1PjBe0kfXdiDVQUPyOt7VgY-sfSmdho5pcy1BppbsptmkYnvON2sA_XY4GXyFUePLSgtlIl5XD9ks2KbqLQKsuuJpOZfH3txE3DOrUi4Ba17Se_d3mGEjxj8qZuegT4k/s400/Blackberry11.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: left;">Yours truly in blackberry picking garb.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie-lACtl8zALKAAYcbwomfoghqCRAMmARzlr-ljEK-9XejM9_vssJLqhyRnDvDa4VItPeSJfGvBqwzGCHu3E9R22icM6rO-yY-pEnf7j-6edlsR6lhWKf7XFiy85L0q6dWpoonwxXm85o/s1600/Blackberry13.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie-lACtl8zALKAAYcbwomfoghqCRAMmARzlr-ljEK-9XejM9_vssJLqhyRnDvDa4VItPeSJfGvBqwzGCHu3E9R22icM6rO-yY-pEnf7j-6edlsR6lhWKf7XFiy85L0q6dWpoonwxXm85o/s400/Blackberry13.jpg" width="400" /></a><br />
The bounty.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: auto;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlBprDCIIlKZgU5l_vmEzxvUZoE4R6uVVi3tUVevqu2L1kX1BJI3hOtC5TcSXNeia2ODUpRTlYGKp5m70WVs7W-hlksekBr86TQ2TKe9mlMdtFMR563C93DyBhOqjpQChwS-K-l2IKU28/s1600/Blackberry14.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlBprDCIIlKZgU5l_vmEzxvUZoE4R6uVVi3tUVevqu2L1kX1BJI3hOtC5TcSXNeia2ODUpRTlYGKp5m70WVs7W-hlksekBr86TQ2TKe9mlMdtFMR563C93DyBhOqjpQChwS-K-l2IKU28/s400/Blackberry14.jpg" width="400" /></a><br />
<div class="separator" style="clear: both; text-align: left;">Up close and personal.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsTJl1TbUCIPcPY3UxRrsvrd0U096GYFEylARF_lnrkNXRASdro8GHFA9V6wTF5bmqhCaQ8P6xJZLfg_9uXIzDpjLqBiUALNcZHUJTzAS6a6rx09Xo5Q8spj-owiP6RheiFJmFgFbmJ2E/s1600/Blackberry7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsTJl1TbUCIPcPY3UxRrsvrd0U096GYFEylARF_lnrkNXRASdro8GHFA9V6wTF5bmqhCaQ8P6xJZLfg_9uXIzDpjLqBiUALNcZHUJTzAS6a6rx09Xo5Q8spj-owiP6RheiFJmFgFbmJ2E/s400/Blackberry7.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Puree. You can use a blender. I just didn't have one.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjSWyGIpFWOSzxqzE5aJdWR-hiF3G9eTqqXTyfclW1rCdUb6ch8pGWPd8OlEvEADA2499SDruZW3L-iQc93AggvjJNZaRvgpFzvP5VIv83pR_9ElkenPfv4zA-Gc9kEW0-zsQzcrsUegQ/s1600/Blackberry6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjSWyGIpFWOSzxqzE5aJdWR-hiF3G9eTqqXTyfclW1rCdUb6ch8pGWPd8OlEvEADA2499SDruZW3L-iQc93AggvjJNZaRvgpFzvP5VIv83pR_9ElkenPfv4zA-Gc9kEW0-zsQzcrsUegQ/s400/Blackberry6.jpg" width="400" /></a><br />
<div class="separator" style="clear: both; text-align: left;">Run it through a sieve to remove the seeds.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhns0W-0t-ILdeEmGTk7QxCLSdCdoCsj5Bx2nPBrl6pwpZ7cgfeuDdbQYn4nlBD4TjvATL4KUJf8h2ieZMOVE3KIMjLhAs5eqAhyIYLqgfIqKR08QlCLMfzvDkKWEmjXSRd5-_9rLiYPz0/s1600/Blackberry8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhns0W-0t-ILdeEmGTk7QxCLSdCdoCsj5Bx2nPBrl6pwpZ7cgfeuDdbQYn4nlBD4TjvATL4KUJf8h2ieZMOVE3KIMjLhAs5eqAhyIYLqgfIqKR08QlCLMfzvDkKWEmjXSRd5-_9rLiYPz0/s400/Blackberry8.jpg" width="400" /></a><br />
<div class="separator" style="clear: both; text-align: left;">Simple syrup.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgErk470V2SDs6fZsTC7QDUdt3pLPCOO14TinFqctL3GV-5fvzRnpchNJpsWD0s7n3Ue4n0v9PMCDO0ftldBCgMrA8rmXWjK59j7TLtoVRG0VWwJ_g9OM4isQXwUSHK6JJ1YIUEJpLDO4o/s1600/Blackberry3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgErk470V2SDs6fZsTC7QDUdt3pLPCOO14TinFqctL3GV-5fvzRnpchNJpsWD0s7n3Ue4n0v9PMCDO0ftldBCgMrA8rmXWjK59j7TLtoVRG0VWwJ_g9OM4isQXwUSHK6JJ1YIUEJpLDO4o/s400/Blackberry3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">It looks like gooey red velvet cake fresh from the ice cream maker.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3P9QoXTS0GeS_Vb1xS-8wBqvy9CPECN0vnci1wNd1AKdK2zA-NSnSXIeStE8bH_PCt6i3OMjMXTKil-folnDAIg56CPowaFKWH_2-o-IahPL4mZCN_e3BWveJkSFlhjGKY-Eu-678ttg/s1600/Blackberry2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3P9QoXTS0GeS_Vb1xS-8wBqvy9CPECN0vnci1wNd1AKdK2zA-NSnSXIeStE8bH_PCt6i3OMjMXTKil-folnDAIg56CPowaFKWH_2-o-IahPL4mZCN_e3BWveJkSFlhjGKY-Eu-678ttg/s400/Blackberry2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Stunning.</div><br />
<b>Recipe:</b><br />
<br />
1/2 cup sugar<br />
1/2 cup water<br />
4 cups blackberries<br />
<br />
Combine the sugar and water in a small pot and heat until sugar is dissolved. This is your simple syrup. Put it in the fridge to cool. Add the blackberries to a blender and puree until smooth. Pour the blackberry puree through a sieve to remove the seeds. Add the simple syrup to the blackberry puree and mix thoroughly. Pour into ice cream maker and churn.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1991071709407355502.post-71869239652289534742010-08-31T11:18:00.000-04:002010-08-31T11:18:28.946-04:00Reverse Root Beer Float<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinlp3yEHg9ahlk1NZwowTvq2FmOQER3a8yxLZ1n4ADE_1pVGhj4O_Kf0f0cHtPQLjs76LmccNzHWFFFkQu7bl-b23DwbQwQE4lgm_Z9SYWKHkqzWLsP0yelfYyCqjyEF86YtkrBEKzIfw/s1600/Root+Beer1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinlp3yEHg9ahlk1NZwowTvq2FmOQER3a8yxLZ1n4ADE_1pVGhj4O_Kf0f0cHtPQLjs76LmccNzHWFFFkQu7bl-b23DwbQwQE4lgm_Z9SYWKHkqzWLsP0yelfYyCqjyEF86YtkrBEKzIfw/s400/Root+Beer1.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: left;">That's right, root beer ice cream in vanilla cream soda. Eat the ice cream by itself and it tastes just like a traditional root beer float in creamy frozen form. Add a couple scoops to a glass and pour some cream soda over it, and you've got your favorite childhood treat—only this one plays mind games on you. The flavor flip never ceases to confuse your taste buds, up until the very last slurp. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs26PoKcNY3mZhNiaq2bj0SYPcINBlB_t6dlbeiJErAUbkG_Kp-m1rRAGivn_-DqJ1cnZsSE8In_1fjxqbP8jL_nw91qLyxqO8fORTwkFIv57WYhW4rkglK-1A9oEazTyaxe2sqjjHvBo/s1600/Root+beer+collage.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs26PoKcNY3mZhNiaq2bj0SYPcINBlB_t6dlbeiJErAUbkG_Kp-m1rRAGivn_-DqJ1cnZsSE8In_1fjxqbP8jL_nw91qLyxqO8fORTwkFIv57WYhW4rkglK-1A9oEazTyaxe2sqjjHvBo/s400/Root+beer+collage.jpg" width="400" /></a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Cu4KZta_u5efa-AfAsz8JwWYlZvH48UwQ9iZniol65EXzb-IB1QdXNzFUGXuyUwB0zgYhF1-sFdwa2VoqxmgVCtyi_Q7PqZh8euaMYun7tODZqEllWnPYABzN8vG-mLj1gA7k4WQ14w/s1600/root+beer8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Cu4KZta_u5efa-AfAsz8JwWYlZvH48UwQ9iZniol65EXzb-IB1QdXNzFUGXuyUwB0zgYhF1-sFdwa2VoqxmgVCtyi_Q7PqZh8euaMYun7tODZqEllWnPYABzN8vG-mLj1gA7k4WQ14w/s400/root+beer8.jpg" width="300" /></a></div>The secret ingredient is r<b>oot beer extract</b>. I bought this 4 oz. bottle on a recent trip to Philly at the <a href="http://www.readingterminalmarket.org/merchants/view/81">Spice Terminal</a> in Reading Terminal Market. (Side note: Why are there no spice shops in DC?!) This particular extract comes from <a href="http://www.shanks.com/">Shank's Extracts</a> in Lancaster, PA. You can <a href="http://www.shanks.com/catalog_store.html?&pageid=7&module=retail&detail=54&popmess=Item+added+to+shopping+cart.">buy it online</a> through their website for $2.29 (which is about a third of the price I paid for it). If you've seen it at grocery stores, let me know where in the comments.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Ajqz6X5gr9cWvCuztlPW9tuLhLx8h28KH8pk0U_bL44uzhcsTKCg95dWJ6vpUb1z-QyBk-61b1B7h3XT0U7dcQCpM5SZMFlsefqC5mx8YI-4ILUbiYkyW3oXPZPpTgajdTCcJLSbMgk/s1600/root+beer9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Ajqz6X5gr9cWvCuztlPW9tuLhLx8h28KH8pk0U_bL44uzhcsTKCg95dWJ6vpUb1z-QyBk-61b1B7h3XT0U7dcQCpM5SZMFlsefqC5mx8YI-4ILUbiYkyW3oXPZPpTgajdTCcJLSbMgk/s400/root+beer9.jpg" width="300" /></a></div>And of course, cream soda. I actually picked up these fancy bottles at Sweet Green in DC's Logan Circle, but most grocery stores carry some variety.<br />
<br />
<b>Recipe:</b><br />
<br />
<i>Yield: 1 quart</i><br />
<br />
1 1/2 cups whole milk<br />
1 1/2 cups heavy cream<br />
1/2 cup sugar<br />
6 egg yolks<br />
1 teaspoon vanilla<br />
3 teaspoons root beer extract<br />
OPTIONAL: Cream soda for reverse root beer floats<br />
<br />
<b>Root Beer Ice Cream</b><br />
<br />
<span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">In a medium saucepan, combine whole milk, heavy cream, and sugar over medium heat and stir frequently. </span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"> In a separate bowl, whip the egg yolks. </span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Just before it comes to a simmer, gradually add about half of the cream mixture into the bowl with the egg yolks, stirring continuously. Gradually pour the egg mixture back into the saucepan. Continue to stir until the liquid forms a thick custard that coats the back of a spoon. Remove from heat. Cool the custard in the refrigerator or using an ice bath. </span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Stir in vanilla.</span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"> Stir in root beer extract. W</span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">hip the custard with a whisk to incorporate some air—this will improve the ice cream texture. Pour the custard into the ice cream maker and freeze according to manufacturer's directions.</span><br />
<br />
<span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><b>Reverse Root Beer Float</b></span><br />
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<span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Add one to three scoops of ice cream into a glass. Pour cream soda over it. Add a straw. Enjoy!</span>Unknownnoreply@blogger.com44tag:blogger.com,1999:blog-1991071709407355502.post-41093365059857011412010-08-19T09:53:00.001-04:002010-08-19T09:58:15.118-04:00Apricot Champagne Sorbet<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghVvABEhFBgE39aqS9vd-6kFZM0OvD2t7t9WgiTcTSqxeXtm4ZRans6IB1fmGOZSHfUIHPW87hhnBeKINWMvcSYoG3u8GNrDbuHHQ8-tWt9MRqO3jsLQyeOYVpoBev2hDusjd_75jpiB4/s1600/Apricot+Champagne3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghVvABEhFBgE39aqS9vd-6kFZM0OvD2t7t9WgiTcTSqxeXtm4ZRans6IB1fmGOZSHfUIHPW87hhnBeKINWMvcSYoG3u8GNrDbuHHQ8-tWt9MRqO3jsLQyeOYVpoBev2hDusjd_75jpiB4/s400/Apricot+Champagne3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">I'm over peaches. Apricots are where it's at. This is a very simple recipe that will easily impress. It's the perfect light finish to a summer meal or snack to savor in the mid-afternoon heat. The apricots give it a tangy sweetness, and the Champagne brings an extra zing and an incredibly soft, airy texture. </div><div class="separator" style="clear: both; text-align: left;"><br />
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<a name='more'></a></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheKo6_5AdRtvYwLEJcXN3mioOZiRR5O4ouwLLxZsWrgMZHUv8OpgSaojtYCalzINuBTFT7c0DN3oEwPzkqRzDYiemyJ4FbAtsPj3B3Oe_2MJqYQU-33vy_E61rTxyIJslsDidr2WdFk9I/s1600/Apricot+Champagne5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheKo6_5AdRtvYwLEJcXN3mioOZiRR5O4ouwLLxZsWrgMZHUv8OpgSaojtYCalzINuBTFT7c0DN3oEwPzkqRzDYiemyJ4FbAtsPj3B3Oe_2MJqYQU-33vy_E61rTxyIJslsDidr2WdFk9I/s400/Apricot+Champagne5.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">16 apricots.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGtUmcmlWHY6I4I8mUdCnn9AvpOG32yHnX8i28JLWagEmDMhBWyRCLFxnw6Oq-4Gku7_sNgEnnjsOM0PalOXfB_M-of0iQOjhgkMm-ZsD_0KRagZp9uN5xqmwysEKIbSySfZdn-Y13-Ak/s1600/Apricot+Champagne6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGtUmcmlWHY6I4I8mUdCnn9AvpOG32yHnX8i28JLWagEmDMhBWyRCLFxnw6Oq-4Gku7_sNgEnnjsOM0PalOXfB_M-of0iQOjhgkMm-ZsD_0KRagZp9uN5xqmwysEKIbSySfZdn-Y13-Ak/s400/Apricot+Champagne6.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Pit and chop the apricots.</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKC3snHYUJ6WmYLvC2BLZozPRVpVp_Kav6kbVR_yOFMWfvDLQu43QNyhfnWx4s40hKoEDG9MLAanevpuieAx1AQles81gMCq3XEs0O9QxHm1l8df5qzS8hc9zrVJjosMzSOySwfM9c8C4/s1600/Apricot+Champagne7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKC3snHYUJ6WmYLvC2BLZozPRVpVp_Kav6kbVR_yOFMWfvDLQu43QNyhfnWx4s40hKoEDG9MLAanevpuieAx1AQles81gMCq3XEs0O9QxHm1l8df5qzS8hc9zrVJjosMzSOySwfM9c8C4/s400/Apricot+Champagne7.jpg" width="298" /></a><br />
No fancy Champagne needed. Any sparkling white wine (Cava, Prosecco) will work too.<br />
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<b>Recipe:</b><br />
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1.25 pounds apricots (about 16)<br />
1/2 cup sugar<br />
1 cup water<br />
1 cup Champagne<br />
<br />
Pit the apricots and cut them into chunks. In a medium saucepan, cook down the apricots with sugar and water over medium for about 20 minutes. Remove from heat and puree in blender or using an electric hand mixer. Chill in refrigerator or ice bath until cold. Add Champagne then immediately pour into the ice cream maker. Freeze according to manufacturer's directions.</div></div>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-1991071709407355502.post-84856607059550992822010-08-13T18:35:00.008-04:002010-08-13T22:19:47.601-04:00Vegan and Lactose-Free Recipes<div class="separator" style="clear: both; text-align: none;">People are always asking me about vegan ice cream recipes or lactose-free ice cream recipes. I am neither vegan nor lactose-intolerant, but I can appreciate how hard it must be to find decent recipes. So, I've compiled 12 frozen fixes with no dairy, eggs, or animal parts. Enjoy!</div><div class="separator" style="clear: both; text-align: none;"><br />
</div><div class="separator" style="clear: both; text-align: none;"><i>Scroll over the photos to see the flavors.</i></div><div class="separator" style="clear: both; text-align: none;"><br />
</div><div class="separator" style="clear: both; text-align: none;"><a href="http://frozenfix.blogspot.com/2010/05/apple-carrot-ginger-sorbet.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9CdleL7kmrF1WrZc1jEuVz4He0KhPTbQKhxhiLzJxvI31T2TlOJGbjYJsZfM0opP01x-WLtK5c_h0AcluTxQ_Khowa3o0PnVOuTspZ07PMfOAoiTuFr20LyTrCJRNbE_brzeOMB91j0M/s320/thumb_Carrotginger.jpg" title="Apple Carrot Ginger" /></a><a href="http://frozenfix.blogspot.com/2010/07/coconut-basil-sorbet.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTN6oSOL4JABLCnPtL4F1KwPlYbLezP72Ix2c0_4n8bUcsAF_KjHfkfsea7U453Epyy5ABA8p3G-HHDNmBjiPBzemh7ESnRFO6Z0d0BmOFCbE6HADvfqxpsUPqSYIDarSky-VgnYYZHzs/s320/thum_CoconutBasil2.jpg" title="Coconut Basil" /></a><a href="http://frozenfix.blogspot.com/2010/05/champagne-strawberry-sorbet.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrYJjJ5EhPuuexWUCsKx8yb5HH6J4wpWcbkTkGwbRrcbY3W5cNSpZFTgCsNqU46_PFj5uqHgg98qVWm7hO05timo036qhum8X8tSYeCPr5_L1Yua8ZeYe3XdF4OsWSePE78KYQcWh6-hY/s320/thumb_Champagnestrawberry.jpg" title="Champagne Strawberry" /></a><a href="http://frozenfix.blogspot.com/2010/05/coconut-ginger-sorbet.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5VUv0LSCpQhvTTzWX_5scmiN0BFGSXdDoae63zurm4xMRpr4AI_4__wg8YP7eU51wSepA2kyMci3q4vvXTg01PH2KdhIvtMKSDQM6109tWMbnM0OWZlth-kBwTzTY1mEbEAAYEI4nybM/s320/thumb_CoconutGinger2.jpg" title="Coconut Ginger" /></a><a href="http://frozenfix.blogspot.com/2010/07/honeydew-sorbet.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVaOjWbs1rJUa1DQTepOgD4MieJeoYKecegAYYjhrEZBC3HN3HhRPU0HagZ2ksGFT3QY3HI_IfgPaz9XvsEgKHv3nciU2FuujStV7zLz8bBi4SJLRqwIHNtYrGrVztSK6SRe0tEks7PhE/s320/thumb_Honeydew2.jpg" title="Honeydew" /></a><a href="http://frozenfix.blogspot.com/2010/07/lemon-raspberry-sorbet.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPqFQJBzGcbhZY8AF8rSQohxPhsFGiXCx4smKEeApoBYxXsWC6pHX-99_uK8DkAI2S2CkEq2zKjyrEefBsTHcuvagwk_Vu6ebP8ZD-e5kg0Wtig_o28PtVNhjn1tCFE7NFCsDiiLQyBjk/s320/thumb_lemonrasp.jpg" title="Lemon Raspberry" /></a><a href="http://frozenfix.blogspot.com/2010/06/mango-lime-jalapeno-sorbet.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZcGhfkTFgVipvY2PLY6UJtsZDzA7-lNvOcdSxXVcuVsyyTFE-KtyzM3uJKjBZqxl2kSh9Twua1KkKcrjbRP5cZGLoGoVnOr5j-IYNHjB-47o5i2pz7h8Bp0ddfGzUtDW8b-BXPrDi7gQ/s320/thumb_MangoLimeJalapeno3.jpg" title="Mango Lime Jalapeno" /></a><a href="http://frozenfix.blogspot.com/2010/05/pear-sake-sorbet.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPN4Vfl9TA0avXnOAY4ibEJwhJZUyyR5nnF2tWCtcoMc2TJbZwSwHRAFVNUUR8hsyNSLGrVpQG6vYX3txaAe7jmEKvEwoe4cSOU_r2w6XySZ2RCN0aHXm55nWUA9IYJ85XovjwB2uhzzo/s320/thumb_Pearsake9.jpg" title="Pear Sake" /></a><a href="http://frozenfix.blogspot.com/2010/04/pineapple-basil-sorbet.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrcUfBxrkbnn2pjfOps8tHtkQLoGvkhcMqisz0Zv5rzytsgLgIoEqjhodJmZQXvo7BV3T8R0pnXCM_ecTOGEKL5T2r_4sb6uil-kn0DUP9NsS51iutwK-6J2UWPJ16nXlDQRQP-xgEGYc/s320/thumb_pineapplebasil5.jpg" title="Pineapple Basil" /></a><a href="http://frozenfix.blogspot.com/2010/05/strawberry-jalapeno-cilantro-sorbet.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiJcRlNqq56bgnHyqHp9zNX0pAkBVeKnHcfdHs-ofakTx0aelXsPRKv8JYGRgoHlFUJFBjo7Rk15n9LjDlPmWQK7x0yU6dNhORSVP3iDfWwJSQG7y3mo_Cztkm14kIFIrU6yrgVzpdhFI/s320/thumb_Strawberrycilantro1.jpg" title="Strawberry Jalapeno Cilantro" /></a><a href="http://frozenfix.blogspot.com/2010/06/watermelon-mint-sorbet.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgUsdinYD8p8dOTkMTtc0daY9FVRM9aeJSY0d4o2radOZUausApIiLHr1G8JAG80aaqxCS3TTIPnoVMOj4whP4caBe3i60f5eApcmOScKG6fhRFOAs1SllMYVDjO_D-QYXR2sl3fBYkMk/s320/thumb_WatermelonMint1.jpg" title="Watermelon Mint" /></a><a href="http://frozenfix.blogspot.com/2010/04/white-wine-mango-sorbet.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheNg398UPvtQTPPNFh5FUkhQpOmcKpwDJS-CN6Xwqrbu03-l-SDL6UUawGO_cangQUNwVwx9gTRuOfKAC60okcXC2UwMZYsAJlbBKOkDoWXOo0lzxo0wod9_VSQkT_d8oFzTEOgyjZb_E/s320/thumb_winemango4.jpg" title="White Wine Mango" /></a></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1991071709407355502.post-23293592449831161022010-08-11T09:33:00.001-04:002010-09-30T20:37:53.103-04:00Green Tomato Marbled Goat Cheese Ice Cream<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4-5IqHms7lv1EiaiyPRMM3H4QjDPMaLAKoeYLNvAqWnotaO1gxjLhjfdkv8upcPXaOuS_WLVoowmxplZIxGyFsaKheBRMSgR9QvNBtlW3DvPTPSVCabysduV5fA47bqyckfTFCNZDyro/s1600/Green+Tomato1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4-5IqHms7lv1EiaiyPRMM3H4QjDPMaLAKoeYLNvAqWnotaO1gxjLhjfdkv8upcPXaOuS_WLVoowmxplZIxGyFsaKheBRMSgR9QvNBtlW3DvPTPSVCabysduV5fA47bqyckfTFCNZDyro/s400/Green+Tomato1.jpg" width="325" /></a></div><div class="separator" style="clear: both; text-align: left;">Last year, I submitted a green tomato ginger ice cream recipe to the Washington Post's tomato recipe contest. It didn't win, but it did get a shout-out <a href="http://www.washingtonpost.com/wp-dyn/content/article/2009/08/11/AR2009081100768.html">here</a> and <a href="http://voices.washingtonpost.com/all-we-can-eat/tales-of-the-testers/days-of-whine-and-tomatoes.html">here</a>. Inevitably, it's a boring recipe that wins. (Last year, it was a <a href="http://projects.washingtonpost.com/recipes/2009/08/12/tomato-stack-salad/">tomato stack salad</a>.) Convinced that I could make a tomato ice cream that was just as delicious as it was creative, I came up with this: green tomato marbled goat cheese ice cream. It's a play on fried green tomatoes with goat cheese. The sweet and cream goat cheese base is contrasted by a slightly tangy swirl of green tomato jelly. It is in fact delicious, but again, <a href="http://www.washingtonpost.com/wp-dyn/content/article/2010/08/10/AR2010081003522.html">it didn't quite make the cut.</a> In today's Post Food Editor Bonnie Benwick writes: "Attempts at ice cream have come close; keep trying, and we'll keep testing them." Time to start plotting for next year.</div><div class="separator" style="clear: both; text-align: left;"><br />
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<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQaXNfTrrN2pUev53CCInEUaQ52Rx9e6BP66yAb43MD6h5iE2DGknDOdVredv_JNlc0Pvq3-ES88qmQ036w1_d1RHzpfnG8R9c1dZp9eQKYye02kocpvS5N5KFMt15jzXc7mUxQcsHn-M/s1600/green+tomato6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQaXNfTrrN2pUev53CCInEUaQ52Rx9e6BP66yAb43MD6h5iE2DGknDOdVredv_JNlc0Pvq3-ES88qmQ036w1_d1RHzpfnG8R9c1dZp9eQKYye02kocpvS5N5KFMt15jzXc7mUxQcsHn-M/s400/green+tomato6.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjspAHgdaDhBowQ478HYZRBtEoItUv_KXEbwAvOsyC5BD5NJhmPfsEwijPUxFtlc8FMI59EWl-MRVXTMGbp9ciy1OoEVxxcK4azIiDRxGC36PqDEPhu95CCR_e5GsMk7bQwgX4_0578y84/s1600/green+tomato7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjspAHgdaDhBowQ478HYZRBtEoItUv_KXEbwAvOsyC5BD5NJhmPfsEwijPUxFtlc8FMI59EWl-MRVXTMGbp9ciy1OoEVxxcK4azIiDRxGC36PqDEPhu95CCR_e5GsMk7bQwgX4_0578y84/s400/green+tomato7.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV1ndxTNa3DWkJwlImJST1dn5RSpFUEufOOnTXgiQA7ltxtOwbMZPUy6pvlHy4OPkRPDde2nMFJFwlz6rQs-9NoEMdglSsguk24my7Pk-l61_rmtgP4F5Y9ApqTHF5SXx4zRjTW-5oDGI/s1600/green+tomato8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV1ndxTNa3DWkJwlImJST1dn5RSpFUEufOOnTXgiQA7ltxtOwbMZPUy6pvlHy4OPkRPDde2nMFJFwlz6rQs-9NoEMdglSsguk24my7Pk-l61_rmtgP4F5Y9ApqTHF5SXx4zRjTW-5oDGI/s400/green+tomato8.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><b>Recipe:<br />
</b><i>Yield: 1 quart</i></div><br />
3 large <span class="il">green</span> tomatoes<br />
1/3 cup and 1/2 cup sugar<br />
1 tablespoon freshly-squeezed lemon juice<br />
1 1/2 cup whole milk<br />
1 1/2 cup heavy cream<br />
1/4 teaspoon salt<br />
4 egg yolks<br />
5 oz. soft mild goat cheese<br />
<br />
<b><span class="il">Green</span> <span class="il">Tomato</span> Jelly<br />
</b>Chop the <span class="il">green</span> tomatoes into bite size chunks. In a medium saucepan, cook the <span class="il">tomato</span> with 1/3 cup sugar and lemon juice over medium heat, stirring occasionally, for about 30 minutes until it reaches a jam-like consistency. Press the <span class="il">tomato</span> mixture through a sieve to remove pulp and seeds. Chill in the refrigerator. <br />
<br />
<b>Goat Cheese Ice Cream</b><br />
<br />
In a medium saucepan, combine milk, cream, 1/2 cup sugar, and salt over medium heat, stirring occasionally. In a separate bowl, whip the egg yolks and set them aside. Just before the milk and cream reaches a simmer, gradually add about half of the mixture to the egg yolks, stirring continuously. Gradually pour the egg mixture back into the saucepan. Continue to stir until the liquid forms a thick custard that coats the back of a spoon. Remove from heat. Crumble the goat cheese at the bottom of a large bowl and pour the hot custard over it. Stir until the cream cheese has melted. It may help to use an electric hand mixer to blend it together. Cool the custard in the refrigerator or using an ice bath. Once it's cold, whip the custard to incorporate some air—this will improve the ice cream texture. Pour the custard into the ice cream maker and freeze according to manufacturer's directions. When it has reached the desired consistency, pour the cool <span class="il">green</span> <span class="il">tomato</span> jelly into the ice cream maker in a steady stream and churn for a few more seconds to create a swirl. When transferring the ice cream into a container, try not to mash it up too much in order to retain the marbling effect.Unknownnoreply@blogger.com7