Posts Tagged ‘ice cream’
9 items.
I made two more flavors of ice cream this week!
Honey Ginger with Honey
Ingredients
1 2/3 cups Half & Half
5 Tbs honey
2 Tbs finely chopped fresh ginger
1/2 cup water
1/4 cup sugar
2 egg whites
Instructions
Put honey, sugar, and water in a small saucepan. Cook, stirring, until honey and sugar are dissolved.
Add ginger and bring to boiling.
Boil until the mixture is reduced to syrup
Lower heat to low, add half & half slowly, stirring
Remove from heat, cool to room temperature
Whip egg whites to form stiff peaks
Gently fold egg whites into milk mixture
Freeze according to your ice cream mixer’s instructions
Mexican Hot Chocolate
Ingredients
2 cups Half & Half
1/2 cup unsweetened cocoa
1 cup heavy whipping cream
1/3 cup sugar
6 egg yolks
2 tbs cinnamon
1/2 tsp orange extract
1/2 tsp cardamom
1/4 tsp chili powder
Instructions
Heat 1 cup of half & half in a medium saucepan with cocoa, orange, cardamom, and chili, stirring until cocoa is dissolved
Add the rest of the half & half and the cream, and cook just till it begins to bubble around the edges.
In a bowl, stir the egg yolks until slightly frothy and pale
Add the sugar to the eggs and mix well
Add the dairy mixture in 1/4 cup increments, mixing quickly and thoroughly to temper the egg mixture
Once half of the mixture is mixed into the eggs, add the rest and stir until the consistency is even
Return to saucepan and cook on low until the mixture reaches a temperature of 170 degrees F or 77 C
Remove from heat and refrigerate overnight
Freeze according to your ice cream mixer’s instructions
Comment
So, first, and I’d like to thank ![[info]](http://stat.livejournal.com/img/userinfo.gif){kind=small}
ldragoon for this one: If the RDJ Sherlock Holmes is House, MD, THIS Sherlock Holmes is LOST. It even has the horns. No time traveling. Yet. And this is definitely the Daniel Faraday version of Holmes–and oh, look! Smokey just made an appearance. If you have Netflix, it’s on Play Instantly, and you should all watch it for the lulz.
BUT WAIT NOW HE IS FENCING WITH PROTO DARTH VADER WHAT IS THIS I DON’T EVEN. Seriously, yes, I realize I’m spoiling but you need to see it for yourself.
Second, and more importantly, I’ve been experimenting with my ice cream maker. Sadly, tonight’s batch didn’t turn out– I tried to make vegan ice cream, and it didn’t even freeze– but yesterday’s did!
Earl Grey Ice Cream
Ingredients
1 cup boiling water
4 Earl Grey Tea Bags
1/2 cup sugar
1 2/3 cups half & half
2 egg whites
Instructions
Steep 1 cup of tea with 2 tea bags
Take the hot tea and mix it with the sugar. Put it in a small saucepan and boil until the tea has been reduced to syrup.
Add the half & half, bring to a boil, stirring to dissolve the syrup.
Steep two more tea bags in the hot milk and syrup mixture for 3-5 minutes.
Remove tea bags and chill mixture in fridge or freezer.
Whip two egg whites until they form stiff peaks.
Once mixture is cool, fold in egg whites.
Put in ice cream mixer and freeze according to ice cream mixer instructions.
I brought this to work today and it went over very well!
The first two of these are similar drinks that were made with fresh herbs from the garden along a similar theme, the second one is…not!
1)Fairy Time
Ingredients for two drinks
6 oz D H Krahn gin
1/2 oz absinthe
1/2 oz simple syrup
1/4 cup fresh thyme
1/4 oz dry vermouth
1 Meyer Lemon
Instructions
Reserve 2 half-moon slices of lemon
Put lemon juice, syrup, and thyme in shaker with ice, muddle until thyme is bruised
Add gin & absinthe, shake
Coat 2 chilled cocktail glasses with vermouth, pour out excess
Strain contents of shaker into glasses
Add lemon to garnish
2) Scarborough Fair
Ingredients for 2 cocktails
6 oz Miller’s Gin
1 oz Acacia Honey
1 oz Lavender Syrup
1 oz Dry Vermouth
1 Meyer Lemon
2 tbs cup fresh parsley plus two sprigs
2 tbs cup fresh sage
2 tbs cup fresh rosemary
2 tbs cup fresh thyme
1/4 oz St Germain
Instructions
Reserve 2 half-moon slices of lemon
Cut remainder of lemon into wedges
Put fresh herbs, honey, syrup, and lemon wedges in shaker with ice and muddle until herbs are bruised
Add gin & vermouth, shake
Coat 2 chilled cocktail glasses with St Germain, discard excess
Pour contents of shaker into glasses, garnish with lemon and parsley
3)Strawberry-Chili Margarita
Ingredients for 2 drinks
7 oz tequila
2 oz cointreau
2 limes
5 medium-large strawberries
1 chili pepper, or 2 halves of 2 different chili peppers
Margarita salt (1 Tbs salt, 1 Tbs sugar, 1 sprinkle chili pepper)
Instructions:
Slice pepper into rings. Set aside some rings for garnish.
Set aside 2 half moon slices of lime for garnish
Put remaining peppers in tequila over ice, let sit 5 minutes
Cut up 3 strawberries into small chunks, add to tequila and peppers and stir well
Add cointreau & lime juice, stir well
Rim 2 chilled cocktail glasses with margarita salt
Strain contents of pitcher into glasses, add strawberries, lime slices, and pepper slices for garnish.
And now, DESSERT!
Rhubarb Bread Pudding (Thanks, shinyredtype with homemade Rhubarb Ice Cream with Cream
Ingredients for Bread Pudding
4 cups plain white rolls or bread cut into cubes
2 cups chopped fresh rhubarb boiled in 1 cup water and 1/2 cup sugar until syrupy
1 1/2 cups chopped raw rhubarb
1/2 cup brown sugar
1/2 tsp nutmeg
3 eggs
1 cup milk
1 tsp vanilla
Instructions
Layer a 2″ deep 8×8 pan with bread
Add 1 Tbs butter in pieces
Sprinkle 2 Tbs brown sugar
Add rhubarb and cooked rhubarb evenly
Mix the eggs, milk, remaining brown sugar and vanilla and pour on top
Add remaining bread to top
Let soak for 1 hour
Bake at 350 for 40 minutes
Ingredients for Ice Cream
3 stalks rhubarb boiled with 1 cup water and 1/2 cup white sugar
1 cup 2/3 light cream
2 egg whites
1 tsp vanilla
Instructions
Chill cooked rhubarb mixture
Put rhubarb mixture in food processor and process until smooth
Add cream
Whip eggs to stiff peaks
Fold eggs gently into cream & rhubarb mixture
Add to ice cream maker and follow ice cream maker instructions.
Yum!
1) Tarragon Sazerac
This isn’t an especially unique drink, because it’s just a slight twist on the original, but my mom wanted Sazeracs for Mother’s Day.
Ingredients for 2 cocktails
7 oz rye
1/4 oz absinthe or Pernod
3/4 oz tarragon syrup*
2 sprigs tarragon
6 dashes Peychaud’s bitters
Instructions
Add rye and syrup to a pitcher with ice and stir
Coat two chilled old fashioned glasses with absinthe, discard remaining absinthe.
Pour contents of pitcher into glasses, add bitters and sprigs of tarragon
*Tarragon syrup: made with 1/2 cup water, 1/2 cup sugar, 1/4 cup fresh tarragon sprigs.
3) Rosemary’s Green
Ingredients for two cocktails
6oz Dogfish Head Jin
1 oz Sweet Vermouth
1 oz Chili-Rhubarb Syrup
Juice from 1/2 lemon
1/4 cup fresh rosemary sprigs plus two whole sprigs
1/4 oz cointreau or other orange liqueur
2 lemon slices
4 dashes Fee Brothers’ Rhubarb Bitters
Instructions
Chill two martini glasses
Add syrup, rosemary, and lemon juice to shaker with ice and muddle until rosemary is well-bruised.
Add gin and vermouth, shake
Coat glasses with Cointreau, pour out remainder
Strain into glasses, add bitters, rosemary sprigs and lemon
This drink might sound like it has too many ingredients, but it was really good. It was also one of those ones that got better the longer it sat.
3) Busy Bee
Ingredients for two cocktails:
6 oz Hurricane Rum
4 Tbs Acacia Honey
1/4 cup fresh curly leaf basil plus 2 large whole leaves
1 Meyer Lemon
4 droppers Urban Moonshine Citrus Bitters
Instructions
Chill two martini glasses
Reserve two half-moons of lemon for garnish
Add honey, lemon juice, and basil to shaker with ice and muddle
Add Rum, shake
Strain into glasses, add bitters, basil leaves, and lemon slices
And now it is time for Ice Cream!
Rosemary-Honey Ice Cream
Ingredients for 1 quart of ice cream
10 sprigs fresh rosemary
1 2/3 cups light cream
3 egg whites
5 Tbs Acacia Honey
1 Tb Rosemary-infused olive oil
3 Tbs white sugar
Instructions
Take rosemary leaves off tough twigs
Add rosemary to food processor to chop
Add honey, sugar and olive oil to food processor and process until ingredients become a paste
Add cream to food processor and blend
Whip egg whites in mixer until they form soft peaks
Add cream mixture to mixer, mix gently just until egg whites are folded in
Put mixture into ice cream freezer, follow your ice cream freezer’s instructions
This is possibly the best-textured ice cream I have ever made, ever!
Today, I have two dairy ice creams. Ths first is Stonyfield Farm Organic ice cream. They didn’t have mint or vanilla, so I’ve got Creme Caramel.
Stonyfield Farm Creme Caramel
If you remember from the yogurt reviews, I wasn’t crazy about the yogurt, but I still wanted to give their ice cream a try. It’s $3.99 a pint, which is pretty reasonable for a dairy ice cream. It has 260 calories per serving, 130 from fat, though, so it is a bit more calorie-heavy than most non-dairy ice creams. It also has a lot more sugar– 28 grams per serving. It’s sweetened with organic, naturally milled sugar.
Stonyfield Farm Creme Caramel Opened
It looks pretty nondescript on opening, and doesn’t smell like much. You can’t even really see the caramel.
But YUM! This ice cream is delicious. It tastes like it’s made with good, fresh milk, and although it’s a bit sweet, the texture is really creamy. It has a thick caramel swirl.
The only problem I have with this ice cream is that it melts very quickly– the same way homemade ice cream does, which is a plus, but I ate way more than I was intending to because I didn’t want to put melty ice cream in the freezer and have it re-freeze! But I would highly recommend this one!
My second ice cream is Green & Black vanilla. I can’t find the receipt for this one but I believe it cost a bit more than the Stonyfield, though. It’s another organic dairy ice cream.
Green & Black Vanilla
It has significantly fewer calories per serving-190– and calories from fat– 100– than the Stonyfield. It also has less sugar– 17 grams per serving. The sugar is organic sugar and the ingredient list on this one is super short. The only things that are in here that you wouldn’t put into your homemade ice cream at home are guar gum and locust bean gum.
Green & Black Vanilla Opened
The inside of the container has a little star-shape on it, so the ice cream has a pretty indent when you open it. You can see the vanilla bean flecks all through this and the vanilla scent is really strong!
The ice cream is soft and has a really nice, smooth texture, but I think it’s a little too sweet and not heavy enough on the vanilla. It just doesn’t have a nice, solid flavor for eating alone. I think it would be really good with apple pie or something else that would mix with the flavor of it nicely, but on its own it just doesn’t have a lot of body, which it too bad because the texture is excellent.