Thursday, August 28, 2008
Tuesday, August 19, 2008
This batch of Cookies and Cream was done from the request of my niece Megan. We had a special visit from the George family and it was a delight to share my budding ice cream making knowledge with them. Megan helped in every aspect of making this wonderful dessert. She had to sweat over the hot stove and she got to learn how to temper the eggs for the vanilla ice cream, she learned that making ice cream is definitely not as fast as buying it from the store. I'm glad she was patient enough to wait it out to enjoy the fruits of he labor. Stay tuned to see what my niece Julia had requested......
A couple weeks ago I tried a blueberry cheesecake ice cream. I topped it off with a wild blueberry sauce and toasted cashews for some crunch. I thought the cheesecake ice cream tasted too much like eating cheesecake and not enough like ice cream. In my next batch I will try to add more sweet cream and give it a more even taste of ice cream and cheesecake. But if you like frozen cheesecake this would be the ice cream for you! The blueberry sauce was simple blueberry reduction with some sugar and cornstarch to thicken it up a little bit.
I thought cashews would add a nice crunch and flavor to I didn't want to use Almonds or Walnuts because i think it would have taken away from the blueberry. I already had some suggestion of making a strawberry cheesecake....but since fall is coming I might try a Pumpkin cheesecake...stay tuned to see if that recipe makes it to the blog!!
Tuesday, August 5, 2008
This is one of the best mixes I have made yet. The vanilla bean ice cream was rich and smooth and I mixed in freshly toasted walnuts and then layered in broken pieces of freshly baked chocolate cookies. The vanilla bean ice cream was a new recipe which required more time to prepare almost twice as long as my other recipe. The walnuts were toasted to a golden brown which gave it a very highten walnut flavor. I then baked freshly made chocolate chip cookies. I got the the inspiration for the cookies from a New York Times article. It had required the dough to be refigerated between 12 and 36 hours. I gave a pint to Binh, Susan and Branden.
Branden looks like he is enjoying the ice cream.
Monday, August 4, 2008
This is actually the second time I tried making coffee ice cream. The first time I created a "Crunchy" version using coffee grounds in the ice cream mixture. This time I used a different recipe which required the whole coffee beans to steep in the warm ice cream mixture for 1 hour. This one turned out great it had a very deep coffee taste without leaving coffee grinds stuck in you teeth!!