Tag Archives: Ice Cream

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!

Classic Apple Pie

6 Jul

July 6th, 2014

Happy 4th of July Weekend! I had a nice, long, much-needed 4-day weekend of hanging out and doing random things around town. We spent a lot of time with our puppy, who turned 8-months today! To celebrate the actual holiday though, we hung out with a couple of friends over barbecue, drinks and of course, dessert. The gathering was a potluck, so I decided to make a pie to bring. The original plan was a peach pie since stone fruits are in season right now. Unfortunately, after a small mishap, plans changed; just as I was pulling the peach pie out of the oven, my sticky fingers dropped the pie dish and the entire thing flipped upside down onto the oven door! This was a first for me and it was quite devastating. Sadly enough, the pie was not salvageable.

So the back up plan was a classic apple pie. I could have scrambled and rushed to the market for more peaches, but I had plenty of apples already in the refrigerator, so I opted to make an apple pie instead. I love making this pie because it’s simple and you can’t go wrong with it. I mean, who doesn’t love an apple pie, right? This was served within two hours after it came out of the oven, and it was still warm. However, if you need to make it ahead of time, you can bake it, let it cool to room temperature, and slightly cover and leave it until the next day to serve.

The best part of apple pies, or any other pies, is having a slice with some vanilla ice cream!

2014-07-04 04.37.03Pie Dough:
12oz flour
2 sticks cold, cubed butter
7T cold water
1T cider vinegar
Y= enough to cover the bottom & top of a 9-inch pie pan

Directions:
1. In a food processor with the dough attachment, combine flour, salt and butter. Pulse until mixture becomes crumbly.
2. Add the water and vinegar mixture in thirds, pulsing in between.
3. Finish mixing the dough by hand on a floured surface. Divide dough in two pieces. Wrap, refrigerate and allow dough to rest for at least 30 minutes, or overnight.
4. At this point, you can also freeze the dough.
5. Roll out one half of the dough on a floured surface. Transfer the rolled out dough to the pie pan by carefully rolling it onto your rolling pin and laying it in the pie pan. Press the dough into the pan. Refrigerate pie pan to set the dough.

Apple Pie Filling:
10 apples (Gala); washed, dried, peeled, sliced
Juice of ½ a lemon
1C white sugar
1 tsp cinnamon
optional: ½ tsp vanilla powder
3T cornstarch

Directions:
1. Toss sliced apples, lemon juice, sugar, cinnamon, vanilla together.
2. Add cornstarch. Mix to coat evenly.
3. Pour mixture into pie pan.
4. Carefully roll out the second half of the dough. Place on top of apples and seal edges.
5. Make a few slits in the center of the pie.
6. Egg wash the top of the pie and sprinkle with sugar.
7. Bake at 400F for 40 minutes, then rotate and bake for another 20-25 minutes. Halfway through baking, I place a piece of foil over the top since I didn’t want the tops to get too dark.

2014-07-04 04.33.52 2014-07-04 04.42.57 2014-07-04 21.54.132014-07-04 22.02.26  Paired with leftover homemade vanilla ice cream!

Salted Caramel Ice Cream

5 Jun

June 5th, 2012

Recently I’ve been craving ice cream, and fortunately, the Bay Area is surrounded with several popular creameries. I absolutely love the Coffee Cookie Dream at Fentons Creamery in Piedmont; Blue Bottle Vietnamese Coffee at Humphry Slocombe in the Mission in San Francisco; and Bi-Rite Creamery’s salted caramel, also in the Mission. My most recent discovery is  in the Hayes Valley district of San Francisco, where each scoop is made-to-order using a liquid nitrogen machine in just 60 seconds! I have yet to try Mr. and Mrs. Miscellaneous but have heard very good things about it.

My recent trip to Bi-Rite over Memorial Day weekend inspired my at-home creation of salted caramel ice cream. It was also a good excuse to finally put my ice cream maker to use, which was a Christmas gift that my brother gave me a year ago. The ice cream maker is actually an attachment to my Kitchen Aid mixer- something that I didn’t have high hopes for since it isn’t a true ice cream machine. But with a few instructions and a couple of hours later after freezing the bowl, my homemade salted caramel ice cream was a success! And it was truly easier than I thought it would be.

I’m now hooked on making ice cream! It also helps that I recently received the Humphry Slocombe Ice Cream Book, full of great recipes that I am eager to try out.

What are you favorite ice cream flavors and your go-to spot(s)?

Coffee Cookie Dream at Fenton’s

Blue Bottle Vietnamese Coffee at Humphry Slocombe

Salted Caramel and Coffee Toffee at Bi-Rite

Very cool liquid nitrogen ice cream machines at Smitten

Salted Caramel at Smitten

Salted Caramel Recipe:

473g milk

473g heavy cream

8 yolks

200g sugar

Directions:

  1. Prepare an ice bath- fill a bowl with ice and water. Place another clean, dry bowl in the ice bath.
  2. In a saucepan, heat the milk, cream, and half the sugar over high heat. Stir occasionally.
  3. In another bowl, whisk the yolks and other half of the sugar together.
  4. Once the milk and cream mixture comes to a slight simmer, remove from heat and slowly pour half the mixture into the yolks while whisking.
  5. Pour the yolk mixture back to the saucepan and return to medium heat. Stir to prevent scorching at the bottom. Cook for about 2 minutes. The mixture will thicken.
  6. Remove from heat and strain into the clean bowl in the ice bath.
  7. Cool completely. This may take a few hours, or you can cool it overnight in the refrigerator.
  8. Once ready, pour the custard into the ice cream maker and spin.
  9. Swirl in caramel and Fleur de Sel once the ice cream thickens.

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