Archive | August, 2014

Strawberry Ice Cream with Chocolate Dipped Waffle Cones

17 Aug

August 17, 2014

One of my favorite summertime weekend activities is strolling through farmer’s market. We’re especially lucky in the Bay Area where you can find a weekend farmer’s market almost anytime of the year and in various neighborhoods. There are two near us that we frequently go to, and it was where I found a great deal for sweet, ripe strawberries!

Hint: go towards closing time and perhaps you’ll score a bigger deal with vendors who are merely trying to get rid of the day’s products. That is exactly what happened with these fresh strawberries. It was a 2-for-1 deal and I obviously could not pass it up. Thus, born the strawberry ice cream!

2014-08-08 23.47.24If you have a waffle cone maker, these waffle cones are so simple to make. For some added fun, dip in melted chocolate.2014-08-12 06.50.27I used about 1 cup of whole strawberries, but feel free to use more.

2014-08-12 06.52.352014-08-12 06.49.44

Strawberry Ice Cream
1C Heavy Cream
1C Milk
1/2C Sugar
Pinch of Salt
4 Egg Yolks
1tsp Vanilla Extract
1C of whole strawberries (approx. 3/4C puree)
2 tsp Vodka

Yield = about 1 pint

Directions:

  1. Heat cream, milk, sugar and salt.
  2. In a separate bowl, whisk the yolks.
  3. Temper the yolks with some of the heated milk mixture. While you’re slowly adding the milk, whisk the mixture constantly. This prevents the yolks from curdling.
  4. Add the yolk-milk mixture back into the pot and heat on medium. Using a spatula, continuously stir and scrape the bottom of the pot.
  5. Heat until the mixture thickens and coats the back of a wooden spoon.
  6. Strain the mixture into a clean bowl. Add vanilla. Place bowl over an ice-bath to stop the cooking. Let sit for about 20 minutes.
  7. Place plastic wrap directly on the surface of the ice cream base. Allow to cool in the refrigerator overnight.
  8. Churn ice cream the next day.
  9. Once the ice cream is done, fold in the 2 tsp Vodka using a spatula. (This is completely optional. I use the Vodka to prevent the ice cream from hardening too much in the freezer).
  10. Place ice cream in a clean container. Allow it to firm up in the freezer.

Waffle Cones
1 Whole Egg
1 Egg White
¼ tsp Salt
½ C Sugar
⅔ C AP Flour
¼ tsp vanilla powder
2T Melted Butter, cooled

Yield = about 9 medium cones, depending on how small or big you make them

Directions:
1. Beat eggs and salt together.
2. Add sugar.
3. Add flour and vanilla.
4. Add melted butter
5. Follow instructions for the waffle cone maker.

2014-08-12 06.48.422014-08-12 06.58.44Looking forward to my next bargain purchase at the farmer’s market!

Banana Cake Pudding

3 Aug

August 3rd, 2014

During a recent work trip to Chicago, my coworker and I had some time to wander off to the Loop to do some shopping. Fortunately, we stumbled upon Magnolia Bakery, which I’ve only heard of since they have their own baking book, but have never tried anything from them. My coworker was beyond excited and insisted we get their banana pudding. She raved about their banana pudding and immediately stood in line for an order. I thought, “How good can pudding be? I mean, after all, it’s just pudding. I don’t really eat it, and it’s not my dessert of choice.” Nonetheless, I was convinced. Upon first bite, I was beyond surprised. It was light, fluffy and airy, though a bit on the sweeter side. I loved the combination of banana and wafer chunks mixed in the pudding. So I knew I had to try to re-create this upon my return home.

That night when I got back to the hotel room, I did a quick research for Magnolia’s banana pudding recipe. From what I gathered from other bloggers, they use instant vanilla pudding mix, condensed milk and boxed Vanilla Wafers. I didn’t want to resort to boxed items so instead I made vanilla pudding from scratch and opted not to use condensed milk. Instead of vanilla wafers I used vanilla cake, which I saved in the freezer from a previous cake project.

Needless to say, my version of banana cake pudding was heavenly! Not overly sweet, light and fluffy and filled with plenty of banana and cake pieces. Since it was lightened with whipped cream, it wasn’t too rich and I couldn’t help but taste it every step of the way! This is definitely a dessert where you don’t feel guilty having an extra bite! Thank you to my co-worker for introducing me to Magnolia’s banana pudding!

2014-07-27 02.24.56If using cake, cut into small pieces. 2014-07-27 04.40.24

Vanilla Pudding (Modified from Martha Stewart )
1/2C Sugar
3T Cornstarch
Pinch of Salt
2C Milk
3 Egg Yolks
4tsp Butter, room temperature
1 tsp Vanilla Extract

For assembling the banana cake pudding:
¾ C Heavy Whipping Cream
2 -3 Bananas, cut into pieces
Cake pieces or Vanilla Wafers

Y= 12- 5oz jars

Directions:
1. Whisk sugar, cornstarch, and salt together in a pot.
2. Whisk in milk and yolks.
3. Cook on medium heat until the mixture bubbles and slightly thickens.
4. Strain the mixture into a clean bowl.
5. Stir in vanilla extract and butter.
6. Place plastic wrap directly on the surface of the mixture. Let cool at room temperature for about 20 minutes. Place in refrigerator to chill overnight.
7. The next day, whip the heavy cream to stiff peaks.
8. Fold half of the whipped cream into the vanilla pudding. Continue to fold the rest of the whipped cream into the mixture.
9. Assemble into cup or ramekin of choice by layering banana pieces, cake or wafers, and pudding. Continue to form layers, ending with the pudding layer on top. Chill before serving.

2014-07-27 04.56.102014-07-27 04.50.04 2014-07-27 06.35.58

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