Showing posts with label Ice Cream. Show all posts
Peachy Keen Ice Cream
in Desserts, Fruit, Ice Cream, Peach brandy, Peaches on Thursday, April 26, 2012
Dad loved his ice cream! I love ice cream! It’s my favorite “food.” I could eat it any time of the day. I am sure I inherited this trait from Dad.
It was a wonderful thing when Mom went to the basement and pulled out the ice cream maker on a hot summer day. She mixed fresh fruit with milk and cream to make a custard, then placed it in the tall metal can and inserted the paddle. Dad packed lots of rock salt and ice around it and then the hard part started ~ the hand cranking. It was a messy experience with the melted rock salt and ice slurry that I thought was great fun! As the crank became hard to turn, after about a half-hour, the ice cream was ready to eat. I do it the easy way now with an electric ice cream maker!
Old way -
hand crank
My way -
electric!
Peaches are great also. Remember the other day when I made peach cake? I bought enough peaches to make peach ice cream also. They were excellent juicy Michigan
Cooling over ice
Here’s the recipe:
Peach Ice Cream
Ingredients:
2 cups fresh peaches, peeled and chopped
1¼ cups sugar, divided
1 tablespoon lemon juice
2 tablespoons peach brandy
2 cups heavy cream
1 cup milk
1 teaspoon vanilla
4 egg yolks
Method:
In a bowl, combine peaches, ½ cup sugar, lemon juice and peach brandy.
Cover and refrigerate for at least 2 hours or overnight, stirring occasionally.
Remove peach mixture from refrigerator and drain juice into a small bowl.
Return peaches to refrigerator.
In a saucepan, combine ¾ cup sugar, heavy cream, milk and vanilla.
Bring just to boil.
In bowl, whisk egg yolks.
While whisking, slowly stream in about 1/3 of the boiled cream mixture.
Mix well.
Continue whisking and add remaining cream mixture.
Return to the heat and cook while stirring constantly.
Mixture will thicken as it returns to a boil.
Remove from heat and strain into a bowl set over ice.
Add the reserved peach juice.
Transfer the mixture to an ice cream maker and follow manufacturer’s directions to freeze.
After the ice cream begins to stiffen, when almost done, add the peaches and continue to freeze until ready to eat.
ENJOY!!!
Peach ice cream is the real scoop!
By the way, the average American consumes more than 23 pints of ice cream a year. Are you the average American?
Visit my friend, Linda’s blog, My Kind of Cooking, for the prize winning recipe at the fair and for a chance to win her great cookbook!
Ice Cream = SUMMER!
in Cherries, Chocolate, Desserts, Ice Cream, Snacks/treats on Thursday, April 5, 2012
"Ice cream is exquisite. What a pity it isn't illegal!" –Voltaire
Now it’s the hot part of the year that screams for home-made ice cream. And Cherry Chocolate Ice Cream is a no-brainer for me. It not only satisfies my ice cream addition, it takes care of my cherry addiction also while adding a little chocolate for good measure. The ripe juicy cherries combined with the cream, cherry liqueur and chocolate means it’s packed with good flavors and is a perfect treat on a hot day.
Let’s scoop a little ice cream trivia:
· What rock star had a flavor named after him?
Answer: Jerry Garcia. As in Ben and Jerry's flavor, Cherry Garcia!
· Which US state once had a law that banned serving ice cream on cherry pie?
Answer: Kansas.
· How many licks does it take to finish one scoop of ice cream?
Answer: About 50 licks.
· What President liked ice cream so much he reportedly had a bill for $200 for ice cream one summer?
Answer: George Washington.
· What’s one of the major ingredients in ice cream?
Answer: Air, without it ice cream would be hard as a rock.
· Who does one out of every five ice cream eater share their treat with?
Answer: Their dog or cat.
· What was the weight of the world’s largest ice cream sandwich?
Answer: 2,500 pounds!
And remember, the next time you’re in Kentucky, be sure not to carry ice cream in your back pocket! No kidding, it’s a law there!
If you’re slightly obsessed with ice cream and cherries like I am, you must try this!
Cherry Chocolate Ice Cream
Ingredients:
1½ cups pitted ripe sweet cherries (about ¾ pound)
¾ cup milk
1¾ cups cream, divided
½ cup sugar
A pinch of salt
1 teaspoon lemon juice
2 tablespoons cherry liqueur or Blackberry liqueur
4 ounces semi-sweet chocolate, grated or chopped fine
Method:
Place cherries, milk and one cup of the cream, sugar and salt into a medium pan.
Heat on medium heat until the mixture starts to steam.
Lower the heat to warm and let sit for 15 minutes.
Remove from heat and carefully puree with an immersion blender, regular blender or food processor. Remember, it’s hot so do this with care!
Pour mixture into a large bowl.
Stir in the remaining ¾ cup of cream.
Chill for several hours in the refrigerator until totally cold.
In the meantime, grate, chop or shave the chocolate.
Remove the cherry mixture from the refrigerator.
Add the lemon juice and liqueur.
Place mixture into the ice cream maker and churn according to manufacturer’s directions.
Once it is finished, gently fold in the chocolate.
Place in a freezer container in the freezer for several hours until it’s the consistency you like.
Makes one quart
ENJOY!!! YUMMY!!!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.
Strawberry Baked Alaska
in Cakes/cupcakes, Desserts, Holidays, Ice Cream, Lemons on Wednesday, October 12, 2011
You will really get a hot reception for this cool dessert from your sweetheart if you make this on Valentine’s Day, I guarantee you!
Oooh, is it delicious! This recipe calls for strawberry ice cream but, you can use any flavor; chocolate ice cream is great also and it could even be baked using brownies. It is really so easy to make, just remember that it has to made right before serving.
I was always in awe of Baked Alaska Alaska
Baked Alaska
Photo credit ~ Sunset Magazine
Strawberry Baked Alaska
For the Filling:
2 pints strawberry ice cream, slightly softened
For the Cake:
1 teaspoon butter, softened
½ cup cake flour
Dash of salt
3 eggs, separated
½ cup sugar
½ teaspoon grated lemon zest
1 tablespoon lemon juice
For the Meringue:
4 egg whites
2 pinches cream of tartar
½ cup sugar
Method:
For the filling:
Line a 7” bowl with a 15” piece of plastic wrap, allowing excess to hang over rim of bow. Pack ice cream into bowl, smoothing out top, and freeze until solid, at least 4 hours.
For the cake:
Preheat oven to 325 degrees. Butter 8” round cake pan with half the butter. Line pan with an 8” sheet of parchment paper, butter paper with remaining butter and set aside. Sift together flour and salt into a small bowl and set aside.
Put egg yolks into mixing bowl and beat with electric mixer on medium-high until pale yellow, about 1 minute. Gradually add sugar while beating; beat until fluffy, about 1 minute. Stir in lemon zest and juice and set aside.
Put egg whites into another mixing bowl and beat with clean beaters on medium-high speed until stiff but not dry peaks form, about 2 minutes.
Fold whites into yolk mixture with a rubber spatula. Fold in flour mixture in two batches, taking care not to deflate batter. Pour batter into prepared pan and bake until toothpick inserted in center comes out clean, 20-25 minutes.
Set aside to cool completely, then invert onto rack, peel off parchment paper, set cake aside.
For the meringue:
Preheat oven to 450 degrees. Put egg whites and cream of tartar into a mixing bowl and beat with electric mixer on medium speed until soft peaks form, about 1 minute. Increase speed to high and gradually add sugar, beating until thick, shiny, stiff but not dry peaks form, about 2 minutes.
Put cake onto a parchment-lined baking sheet. Invert ice cream onto cake and peel off plastic. Cover ice cream and cake with meringue. Bake until meringue begins to brown, about 5 minutes. Carefully transfer to a cake plate and serve immediately.
Serves 8
It is as heavenly delicious as it looks!!!
Popular entries
-
The Tupperware Jel-Ring is an old classic and still today, it is very popular with my Tupperware customers. I must admit, its also one of my... -
I had soya chunks/nuggets in my hostel canteen,when I was studying in Trichy. We get mixed vegetable kurma with soya chunks in it. My f... -
Only two days for the New Year to come,and at this point I am very happy to announce you that I am hosting an event for the ...
-
How is it going? For me, it has been quite a busy day chatting up with my family and friends. Nevertheless I spun a very tasty, to...
-
Ahem. Please take note: I am throwing a healthy dinner into the mix of Super Bowl snacks and Valentine Day sweets. Have I mentioned I am st... -
This is a great recipe by Tupperware that utilizes the Tupperware Oval Microwave Cooker. This recipe will make 6 servings. Rotisserie Chicke... -
Evidently, according to Ceci Snyder of the National Pork Board , their slogan “the other white meat” is getting a little boring and “just... -
I wanted to try instant oats idly for a long time. I used to make a version of this before,by adding a oats as major part in the rav... -
The spicy curry cooking on the stove and a cloudy weather outside is just what I need on a lazy day like today. With this kind of weathe...
Posts
