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Posts tagged ‘ice cream’

Pralines And Cream Ice Cream

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It has been so hot in NYC that I have barely turned the stove or oven on. Salads, quick cooking foods are what I am making and because of this my blog has suffered from neglect. Ice cream has become a major food group for me along with cucumbers and tomatoes. A few weeks ago I made mocha almond fudge and now I am going to tackle the other flavor that I love, Pralines and Cream. I am partial to Haagen Daz ice cream and their Pralines and Cream is amazing, but I have not found it in a store around here for years, it must be really unpopular with the general public, it’s not even in the Haagen Daz store near me. The other day I was rummaging through the frozen case in the market looking for a pint of vanilla and almost shrieked, there it was 1 pint of Pralines and Cream, it had probably been there for a while, it was caked with ice but I got it anyway. It was a little worse for wear, probably had partially melted but still the taste of this creamy, dreamy concoction was still there. I was able to commit to memory the taste, fresh in my mind and I set out to make my own. Pralines are not readily available around here, you ask for them and people look at you like you have 2 heads. Searching the internet for recipes for Pralines and Cream Ice Cream I came across one from Emeril Lagasse. There is a vanilla custard base, caramel sauce and pralines, pretty simple really. Taking into account the terrible heat and humidity and not wanting to spend one minute more at my stove than absolutely necessary I decided to use already prepared vanilla ice cream, make some pralines and use dulce de leche I had in the fridge (it’s ridiculously easy to make).  Love this because the time at the stove is minimal and the ice cream is really wonderful. The recipe for pralines is from Emeril and makes enough for several quarts of ice cream.

I don’t like the term semi homemade but thats what this is. Using Haagen Daz vanilla with homemade dulce de leche and pralines this was easy to make and was almost instant gratification and really pretty close to my beloved Haagen Daz Pralines and Cream.

This yummy ice cream is coming with me to Fiesta Friday #132, I’ve got the ice chest ready and will try to make it there without it melting. Angie’s co hosts this week are Sandhya @ Indfused and Nancy @ Feasting With Friends.

Pralines

1 cup light brown sugar

1/2 cup granulated sugar

1/2 cup heavy cream

4 tbs salted butter

2 tbs water

pinch of salt

Put all the ingredients in a sauce pan and bring to a boil on medium high heat stirring constantly until it reaches the soft ball stage 238 -240 degree’s, if you don’t have a candy thermometer have a bowl of ice cold water next to the stove and drop a little in, if it forms into a soft ball it’s ready. Add the pecans and place the pan in an ice bath stirring constantly until cooled. Pour onto buttered parchment lined sheet pan and let cool. The consistency will be like fudge. When it’s cool break into pieces and store in the refrigerator until ready to use.

Making the Ice Cream

To make the ice cream (my shortcut) soften some vanilla ice cream (I chose haagen dazs) put half of it in a freezer container, sprinkle on some chopped praline and drizzle caramel or dulce de leche. Add the other half of the ice cream on top and add the rest of the praline and caramel, swirl with a butter knife and freeze for a few hours.

There was a little dulce de leche left so I added it to a homemade fudge sauce serving it warm over the ice cream. It was really good. To make the fudge sauce is easy, just like ganache, equal parts chocolate and cream. Add the chocolate to scalding hot cream, let it sit, stir and add some dulce de leche if you like and spoon over ice cream. It’s wonderful.

Hot Fudge Sundae

Hot Fudge Sundae

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Ice Cream Cake With Hot Fudge Sauce, A Guest Post And Fiesta Friday #122

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This is a very special post, first of all it’s a guest post for my dear friend Cheryl of Cheryl “Cheffie Cooks” Wiser. Now if you don’t know Cheryl, in a nutshell she is Super Woman, mother of 5 (including twins), she has 9 (yes NINE) blogs that she keeps up with daily. I can barely manage one, how does she do it, like I said she is Super Woman. Well, Cheryl is going away on a much needed family vacation and has asked some of her friends to do guest posts, I am honored and thrilled to be the first guest post while Cheryl is away. She lives in Florida and her recipes are family friendly, simple, tasty and are made with readily available ingredients. I also have to mention that she has published 1477 (maybe more now) recipes on the Tasty Kitchen website. Visit Cheryl and her 9 blogs, you will be amazed as I am and she is one of the nicest people you will meet.

I wanted to make dessert, a cake,the first cake in theory would have been great but it flopped big time and went straight to the circular file if you know what I mean, as I lamented my failure I got an email from the editors at Food 52, my recipe for Brooklyn Blackout Semifreddo Cake is going to be in their new Ice Cream cookbook, what an incredible honor, it gave me an idea, an Ice Cream Cake will be the perfect dessert. I used the same sponge cake recipe for the blackout cake but instead of a semifreddo I decided to just use ice cream from the supermarket. Lazy, maybe but it’s ok it’s still delicious. You can use what ever ice cream you like, homemade is wonderful but if not, buy your favorite flavors. It is served with a rich, thick warm hot fudge sauce that I like to spike with kahlua, that is purely optional of course but it’s really good.

This special ice cream cake is going to be rushed (before it melts) over to Angie’s for Fiesta Friday #122. This week’s co hosts are Mollie @ The Frugal Hausfrau and Aruna @ Aharam

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Chocolate Sponge Cake

Makes 1 large (10-inch) loaf cake plus extra scraps

  • 1/4 cup milk
  • 2 tablespoons unsalted butter
  • 8 large eggs at room temperature
  • 2 cups sugar
  • 3/4 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  1. Preheat oven to 350 degrees. Place milk and butter in a glass measuring cup and microwave for 45 seconds, or until the butter is melted. Using a stand mixer with the wire whisk attachment (or a hand-held electric mixer), whip the eggs and sugar on medium-high for approximately 8 minutes, or until the mixture is pale yellow, tripled in volume, and thick.
  2. With the machine still running, slowly add the heated milk and butter. Sift together the flour, cocoa, baking powder, and salt. Fold it into the egg mixture; there should be no lumps. Fold in the vanilla.
  3. Grease a 1/2 sheet pan, line with parchment, grease the parchment, and sprinkle with sugar or dust with flour. Pour batter into the pan, spread so that it is evenly distributed, and bake for 20 to 25 minutes. Allow to cool for a couple of minutes in the pan, then run a knife or flexible offset spatula around the edges to loosen. Invert onto a wire rack, remove parchment, and let cool completely.

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Hot Fudge Sauce:

4 oz milk chocolate cut into pieces

4 oz dark chocolate cut into pieces

1/2 cup heavy cream

1 tbs vanilla extract( or optional 2 tbs kahlua coffee liquor)

Place chocolate pieces in mixing bowl, bring cream almost to a boil, scalding. Pour over the chocolate and let sit for 5 minutes. Stir until smooth and creamy, add the vanilla or optional kailua if like

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Assembling the cake:

2 pints of your favorite ice cream flavors softened. I used Il laboratorio del Gelato brand (made right here in NYC, it’s amazing),the flavors are malt and bourbon pecan.

The cake should be cut into rectangular slices that will fit snuggly into the loaf pan, I used a 10 in pan and cut three 5×9 1/2 inch slices, make sure to save the scraps.  Line the pan with plastic wrap with enough overhang so that it will cover the top of the cake.

Soften the ice cream so that it is spreadable consistency. Place first layer of cake at the bottom of the pan add ice cream and smooth. If the ice cream is melting place in freezer between layers. Add another layer on top of the ice cream and repeat. Place top layer of cake on, cover with plastic wrap and place in freezer all day or overnight or at a minimum 2-4 hours. NOTE: I use a pint of ice cream in between each layer

To serve, take the cake out of the freezer about 10-15 minutes before serving. Slice and spoon some of the hot fudge sauce on top.

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Inspiring Farro With Beets, Feta And Pecans And For Dessert- Pumpkin Pie Ice Cream

Farro with beets, pecans and feta

Farro with beets, pecans and feta

Sorry this is a bit late it will be worth the wait, believe me. The inspiring recipe that was chosen at random this time is from Emily, and is posted on her lovely blog Em-i-lis,  it’s a gorgeous healthful dish with my favorite grain, Farro, my favorite cheese feta and favorite nut pecan, win, win.  This recipe is so delicious, a great side dish or a main. I love Emily’s blog, she posts every day like clockwork and it’s what I read every morning with my cup of coffee. The recipe is Farro With Beets, Feta and Pecans. It’s truly inspired, she ties all those gorgeous ingredients together with a dressing of herbs, olive oil and lemon. It’s fantastic and really makes the other ingredients sing but the star of the show for me is the pecans, they are toasted and coated in maple syrup and a pinch of cayenne. Really you have to try this, it’s so good. I didn’t have golden beets so I used red, I don’t think it makes a difference really, also I think this is a genius move on Emily’s part, she gently heats the olive oil and then adds the herbs so they don’t cook really but are warmed and infused in the oil and adding some lemon makes for one of the most delicious dressings I’ve had in a long time. You can play with the herbs, don’t like sage add another herb, I think this would be delicious with any combination.

Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream

Now for dessert, oh this is beyond delicious folks the recipe comes from Michelle@Giraffes Can Bake, I was given a choice of two recipes and since I am a big big fan of ice cream, any time of year I chose the Pumpkin Pie Ice Cream. This ice cream is so simple, no churning, it’s a semi freddo, no cooking, and it’s so creamy and totally dreamy. It’s perfect for this time of year, it doesn’t have to be hot or warm outside to enjoy ice cream right? I followed the recipe except for the spice I added the Vanilla Autumn Spice Mix I made last time from Strictly Delicious. This ice cream tastes just like pumpkin Pie, I think it would be AMAZING sandwiched in between two oatmeal or ginger cookies. That would be a phenomenal ice cream sandwich.

Brown Sugar Butter Pecan Ice Cream – Happy 4th Of July!

double scoop

double scoop

Let me apologize for yet another ice cream post but I can’t help it. By now I have accumulated enough egg whites to make a hundred egg white omelets or 2 or 3 large angel food cakes or maybe a few Pavlova with berries.  I am going to a 4th of July BBQ at a friends and am bringing dessert, it will be hot out and ice cream will be the perfect icy cold sweet treat for everyone. I thought I would make a few different flavors and I don’t know anyone who doesn’t like butter pecan except maybe those with nut allergies. I’ve never actually made this flavor before but I do know what I am looking for in a good butter pecan ice cream, with that in mind I set out to make this classic.

First I toasted pecans in butter and a little Lyles Golden syrup, then on to the custard. I thought adding some dark brown sugar would give the ice cream some complexity and depth of flavor,  and also adding a little dab of butter would be good. It turned out really wonderfully, and I am so pleased with the flavor. The ice cream is creamy and rich and the brown sugar and butter add a really great flavor, because I used a little Lyles on the pecans it’s almost like a praline but lighter and they are just the perfect addition.

Butter Pecan

Butter Pecan

Brown Sugar Butter Pecan Ice Cream

Pecans:

3/4 cup pecans

1 tbs salted butter – melted

1 tbs lyles golden syrup

Combine the pecans butter and lyles syrup. Place on parchment on small baking sheet and set oven to 300 degree’s. Toast in the oven for 15 minutes, remove and cool and rough chop. Set aside.

Custard:

1 1/2 cups heavy cream

1 1/2  cup whole milk or half and half (I used 1 cup half and half and 1 cup milk)

5 0r 6 pecans

1/4 cup sugar

1/4 cup firmly packed dark brown sugar

pinch of salt

5 egg yolks

1 tsp vanilla extract

1 tsp butter (salted or unsalted doesn’t matter)

Place cream, milk, sugar, pecans and salt in heavy saucepan and heat to scalding. Whisk the egg yolks until they are thick and lighter in color.  Remove pecans from the milk with a slotted spoon and discard or use for something else. Temper the yolks with the scalding cream/milk and add back to the pot. Cook on Medium heat until thick and the custard coats the back of a wooden spoon, you should be able to swipe the back of the spoon with your finger making a line that stays intact. Remove from heat, add the butter and vanilla and stir to combine. Pour through a strainer into heat proof bowl or cup, cover with plastic wrap that sits directly on top of the custard. Bring to room temp and then refrigerate until very cold. You can speed the process by preparing an ice bath and cool the custard in a bowl over the ice, when cool refrigerate covered until very cold at least 40 degrees.

Follow manufacturers instructions for your ice cream maker. Enjoy!!

American Flag

American Flag

An Ice Cream Cake For Fiesta Friday #20

Ice cream cake

Ice cream cake

This is a very special Fiesta Friday for me, not only am I making one of my favorite cakes to bring to the party but I am also co -hosting this affair. I am very excited that Angie@the novice gardener asked me to officiate Fiesta Friday #20 with the wonderful, talented and totally awesome Fae @fae’s twist and tango. I am honored to co host with Fae, one of my culinary,blogging idols. So for this auspicious occasion I say, “let them eat cake” ice cream cake that is. I made a wonderful chocolate sponge, some homemade caramelized white chocolate ice cream and I bought some toasted almond gelato. This is served with a homemade kahlua fudge sauce. I had a bit of a disaster, I tried to move the cake before it was completely cooled and it broke. Therefore you can see from the photo the Frankenstein effect, I had to piece it together in the pan I used for a mold. It doesn’t matter really because it’s delicious anyway and when covered with fudge sauce hopefully no one will notice.

I have to say again how thrilled I am to have been asked to host this party, Fiesta Friday is a blast, I am officially inviting ALL OF YOU to participate, visit The Novice Gardener (link is in the first paragraph) sign up, it’s not work its fun. Hope to see you all at the next party.

Caramelized White Chocolate Ice Cream:

A Recipe by David Lebovitz

Makes about 1 quart

Note:Make sure the caramelized white chocolate is warm when you mix it with the cream. You can reheat it in a bowl set over a pan of simmering water, or in a microwave on low power, stirring until smooth.

8 ounces (240g) caramelized white chocolate

1 cup (250ml) heavy cream

2 cups (500ml) whole milk

1/2 cup (100g) sugar

1/8 teaspoon sea salt

5 large egg yolks

1. Mix the warm caramelized white chocolate in a large bowl with the heavy cream, and set a mesh strainer over the top.

2. In a medium-sized saucepan, heat the milk, sugar, and salt.

3. Whisk together the egg yolks in a small bowl and gradually whisk in half of the warm milk, then scrape the warmed yolks back into the saucepan.

4. Cook over moderate heat, stirring constantly with a heatproof utensil, until the mixture thickens and coats the utensil.

5. Immediately pour the custard through the strainer into the white chocolate mixture and stir until smooth. Put the bowl in an ice bath, and stir until cool.

6. Chill thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer’s instructions.

This is the best ice cream I think I have ever had, it’s so creamy and the perfect consistency, thank you Mr, Lebovitz for a wonderful recipe.

Note: In step one I deviated slightly, I heated the cream in the microwave to warm it for 30 seconds, I then added the chocolate and put it back in the microwave for another 20 seconds. It melted the chocolate and made a ganache. It was easier to combine with the custard when it was already melted.

The Cake:

1/4 cup milk
2 tablespoons unsalted butter
8 large eggs at room temperature
2 cups sugar
3/4 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla

Note: I find the amount of batter varies every time I make this, I never like to fill the pan to the rim, it’s better to leave a small space so the cake can rise. If you have leftover batter make a few cupcakes.

Pre heat oven to 350 degrees. Place milk and butter in glass measuring cup and microwave for 45 seconds or until butter is melted. Using stand mixer with wire whisk or electric mixer whip the eggs and sugar on med/high for approximately 8 minutes or until the mixture is pale yellow, tripled in volume and thick, with the machine running slowly add the heated milk and buter. Sift the flour, cocoa, baking powder and salt. Fold into the egg mixture, there should be no lumps. Fold in the vanilla. Grease a 1/2 sheet pan, lay parchment sheet and grease the parchment, and sprinkle with sugar. Pour batter into the pan, spread so that it is evenly distributed and bake for 20-25 minutes. Allow to cool for a couple of minutes in the pan run a knife around the edges to loosen then invert onto wire rack, remove parchment and let cool completely.

Assembling the Ice Cream Cake:

I used a 10 inch loaf pan, lined with plastic wrap. Cut the sheet cake to the size of the loaf pan, you will need 3 pieces. Lay first piece in bottom of the loaf pan, spread softened ice cream. Add another layer of cake, spread with more ice cream, finish with a layer of cake, cover completely with plastic wrap and put in freezer for at least 4-6 hours but it’s better over night. To unmold simply very gently pull the plastic wrap over hang loosening the cake, unwrap, slice and serve.

Kahlua Fudge Sauce

4 ounces dark chocolate broken into small pieces
1/4 cup +2 tbs heavy cream
1 tablespoon kahlua liquor (optional) you can just add some vanilla extract
Heat milk until scalding, add chocolate  to hot cream, let sit for approximately 5 minutes, stir until smooth and add the kahlua. Let cool to room temperature. It will thicken as it cools. NOTE: I like to drizzle on the cake while its still warm!!

 

Vanilla Ice Cream

Vanilla Ice Cream

Vanilla Ice Cream

I know you are probably thinking how boring, really Suzanne, vanilla ice cream, yawn. Well, you’re right, it can be boring on it’s own but just think of what you can do with vanilla ice cream. My favorite milk shake and ice cream soda’s (black and white) I always make with a chocolate base and vanilla ice cream. There is nothing better than a scoop of creamy vanilla on a warm piece of pie or cobbler or crisp. Ice cream sandwiches, I love using vanilla ice cream with a chocolate wafer. I always keep at least a pint of plain vanilla ice cream in the freezer, and the recipe I use can be changed to add whatever you want, fudge, caramel or fruit swirl, turn it into strawberry ice cream, praline or butter pecan, coffee or chocolate, the possibilities are endless. So here is is my basic vanilla ice cream recipe. Super easy and the results are fantastic.

Makes 1 quart

2 cups heavy cream

2 cups whole milk

6 egg yolks from large eggs

1/2 +2 tbs sugar

pinch of salt

1 tbs pure vanilla extract

2 tbs corn syrup or Lyles Golden syrup (optional)

Add cream and milk to heavy medium size saucepan and heat on med/high until milk scalds but should not come to a boil. While milk/cream is heating beat the egg yolks, sugar and salt with a whisk until its creamy, thick and light in color. When milk has scalded pour half into eggs whisking constantly, mix thoroughly and add back to the pan with the rest of the milk. Reduce heat to medium and cook stirring constantly with a wooden spoon until it thickens and coats the back of the spoon, you know it’s done when you can draw a line on the back of spoon and the line stays intact. Remove from heat and add the vanilla extract. Pour into a bowl and cover with plastic wrap, the wrap should sit on top of the custard. Let cool to room temperature then refrigerate over night,

Add the optional corn syrup and follow manufacturers instructions for your ice cream maker. When done (should be the consistency of soft serve ice cream) place in freezer container and let sit in the coldest part of the freezer at least 4 hours but preferably overnight,

Chocolate Cheesecake Ice Cream

Chocolate Cheesecake Ice Cream

Chocolate Cheesecake Ice Cream

It’s hot out and even though I am watching what I eat I still enjoy a little indulgence, this ice cream is exactly that. Creamy, rich and delicious, with a slight tang from the cream cheese and lots of chocolatey goodness. I used my go to vanilla ice cream base and made some additions, dark chocolate and cream cheese. Need I say more!!!

1 1/2 cups heavy cream

1 1/2 cups whole milk

4 oz really soft cream cheese (you can also use mascarpone)

5 egg yolks at room temperature from large eggs

1/2 cup sugar

6 oz semi sweet dark chocolate  chopped into small pieces(I used Divine)

pinch of salt

1 tbs pure vanilla extract

2 tbs clear corn syrup (optional)

Separate your egg yolks and place them in your mixing bowl with the sugar and pinch of salt. Add the heavy cream and milk to medium saucepan and bring to scalding on medium heat. While your milk and cream are heating beat the egg yolks until they are light and creamy, add the softened cream cheese and continue whisking until the mixture is creamy, thick and light with no lumps of the cream cheese. Slowly whisk in a little of the hot milk to temper the eggs, add back to the pan and cook on med/low heat stirring constantly with a wooden spoon. Using heat that is too high and not stirring can cause the eggs to scramble. Continue cooking until the custard is thick and coats the back of the spoon, Swipe a line on the back of the spoon, the line should stay intact and not run together. If you choose to use a thermometer the custard should be done at about 170 degrees.

Remove from heat, add the chocolate, let sit for about 5 minutes, stir until combined, it will be smooth and silky. Add the vanilla and optional corn syrup, stir. Cover the top of the custard with plastic wrap sitting directly on top of the custard, let it sit on the counter until it cools then refrigerate in the coldest part of the fridge overnight or at least 4 hours. Alternately you can prepare an ice bath and sit the bowl of custard in it stirring frequently until it cools. The temperature of the custard should be 40 degrees or less before you make the ice cream.

Follow manufacturers instructions for your ice cream maker.

Strawberry Rhubarb Ice Cream

Strawberry Rhubarb Ice Cream

Strawberry Rhubarb Ice Cream

I made this ice cream to go with the chiffon cake and roasted strawberries and rhubarb. There is nothing like home made ice cream, I love making it and love eating it even more. I wanted to try using some of the rhubarb simple syrup in an ice cream base, I was a little afraid it might turn out icy but it didn’t this was so creamy and wonderful. I adapted David Lebovitz base recipe for vanilla ice cream making some additions and subtractions. His ice cream recipes are genius and I have not been disappointed with any that I have made. I also added some of the roasted strawberries and rhubarb after the ice cream finished churning. It went perfectly with the chiffon cake. I just have to say we had a fantastic Mothers Day lunch, my lovely daughter made all the food, I brought the dessert and we had a wonderful time. I plan on posting her recipe for fried chicken, it’s the best I have had.

Strawberry Rhubarb Ice Cream

  • 1 cup whole milk or half and half
  • A pinch of salt
  • 1/2 cup sugar
  • 2 tbs cream cheese at room temperature
  • 2 cups heavy cream
  • 5 large egg yolks
  • 2 teaspoon pure vanilla extract
  • 1/2 cup rhubarb syrup
  • 1 cup roasted strawberry rhubarb  drained and chopped into small pieces

1. Heat the milk, salt, and sugar in a saucepan.

2. In a separate bowl, stir together the egg yolks,  gradually pour some of the hot milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

3. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

4.Whisk the hot custard into the cream cheese, continue whisking until there are no lumps. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.

5. Freeze the custard in your ice cream maker according to the manufacturer’s instructions. While the ice cream is churning add the rhubarb syrup through the hole on top of the ice cream maker. Place ice cream in freezer container, fold in the strawberries and rhubarb and place in freezer until it’s scoopable.

Happy Valentines Day- Caramelized White Chocolate Ice Cream, Chocolate Madeleines And Chocolate Caramel Sauce

Valentines Day

Valentines Day

Happy Valentines Day everyone, I felt I must make something chocolate for today, but didn’t want anything too heavy. This has 3 components, a chocolate madeleine, caramelized white chocolate ice cream and a chocolate caramel sauce. I built this around the caramelized white chocolate that I made, at first I was going to do a mousse but decided on ice cream, after searching the internet I found David Lebovitz recipe and saw that he took a chocolate course that Valhrona offered and made this very same thing. I am therefore crediting the great Mr, Lebovitz for the ice cream recipe. The chocolate caramel sauce is my own creation and is amazing, I sort of winged it having only made caramel sauce for the first time a few weeks ago.  I used the same recipe and simply added dark chocolate to the cream, it worked out perfectly.  I hope everyone has a wonderful day!

Madeleines

Madeleines

Chocolate Madeleines:

A recipe by Gale Gand

Makes 2 dozen

  • 1/2 cup, plus 4 tablespoons unsalted butter softened, for buttering madeleine molds
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 2 tablespoons packed dark-brown sugar
  • 1 cup cake flour (not self-rising)
  • 1/4 cup cocoa powder, preferably Dutch-processed
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 tsp vanilla extract
  1. Preheat oven to 325 degrees. Brush madeleine pans well with 4 tablespoons softened butter; refrigerate 5 minutes.
  2. In a small heavy-bottomed saucepan, melt remaining 1/2 cup butter over medium heat. Continue to cook until butter turns golden brown, being careful not to let the butter burn. Remove from heat and strain through a fine mesh sieve into a small bowl; set aside.
  3. In the bowl of an electric mixer fitted with the whisk attachment, whip eggs with granulated and brown sugars until light and thickened, 3 to 5 minutes. Add flour, cocoa powder, baking powder, and salt, and stir on low speed until combined. Add vanilla and reserved browned butter; mix just until blended.
  4. Insert a 1/2-inch plain tip into a pastry bag and fill with batter. Pipe mounds of batter into prepared pans until each mold is full, mounding batter in the center of the molds but not filling to the edge. Alternatively, you can use a teaspoon to fill the molds with batter (which is what I did). Bake until madeleines are firm and a little mound is puffed up in the middle, 10 to 12 minutes. Madeleines are best eaten the same day they are baked.

Chocolate Caramel Sauce:

1 cup granulated sugar

6 tbs salted butter (yes salted) cut into tbs size pieces

2 oz bittersweet chocolate chopped (I used scharffen berger 62%)

1/2 cup heavy cream

1 tsp vanilla extract

Put the heavy cream in a glass measuring cup and microwave on high for 45 seconds, add chocolate and microwave another 30 seconds Stir until its smooth, set aside so that it will cool before adding to the caramel.

In large saucepan add the sugar, turn heat to med/high and let sit until it starts to liquify. Start stirring with a heat proof spatula, the sugar will crystalize but thats alright keep stirring until its all liquid. Stop stirring and let it cook until it turns amber in color, now add the butter, stir to combine. Remove from heat and add the chocolate cream. Stir until its incorporated in the caramel. Store in container at room temperature until ready to use. Note: If you make this ahead of time, simply place the bottle or jar in hot water to warm the caramel so it’s pourable.

Ice Cream

Ice Cream

Caramelized White Chocolate Ice Cream:

A Recipe by David Lebovitz

Makes about 1 quart (1l)

Make sure the caramelized white chocolate is warm when you mix it with the cream. You can reheat it in a bowl set over a pan of simmering water, or in a microwave on low power, stirring until smooth.

8 ounces (240g) caramelized white chocolate

1 cup (250ml) heavy cream

2 cups (500ml) whole milk

1/2 cup (100g) sugar

1/8 teaspoon sea salt

5 large egg yolks

1. Mix the warm caramelized white chocolate in a large bowl with the heavy cream, and set a mesh strainer over the top.

2. In a medium-sized saucepan, heat the milk, sugar, and salt.

3. Whisk together the egg yolks in a small bowl and gradually whisk in half of the warm milk, then scrape the warmed yolks back into the saucepan.

4. Cook over moderate heat, stirring constantly with a heatproof utensil, until the mixture thickens and coats the utensil.

5. Immediately pour the custard through the strainer into the white chocolate mixture and stir until smooth. Put the bowl in an ice bath, and stir until cool.

6. Chill thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer’s instructions.

This is the best ice cream I think I have ever had, it’s so creamy and the perfect consistency, thank you Mr, Lebovitz for a wonderful recipe.

Note: In step one I deviated slightly, I heated the cream in the microwave to warm it for 30 seconds, I then added the chocolate and put it back in the microwave for another 20 seconds. It melted the chocolate and made a ganache. It was easier to combine with the custard when it was already melted.

Dessert is served

Dessert is served

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Buttermilk Ice Cream With Plum Juniper Berry Swirl

I love ice cream, and really enjoy making it rather than buying commercially prepared, don’t get me wrong I buy ice cream often but when I have the time and ingredients I really love home made. This idea came to me because I had  some things I needed to use before they spoiled.  I had some buttermilk I needed to use right away and  plum juniper berry syrup left over from the Marx Food cocktail contest. I thought that the tangy buttermilk custard would go nicely with the sweet/tart plum syrup. It really did go well together and the resulting ice cream is delicious. I took the plum syrup and reduced it by about 1/4 so it was more of a loose jam consistency and would make a nice swirl in the ice cream. This tastes like cheesecake ice cream, it’s creamy and a little tangy and the plum swirl is subtly flavored with the juniper berries. If you have never had buttermilk ice cream I recommend you give it a try, its really good.

The Custard:

1/2 cup heavy cream
1 cup whole milk
1 cup full fat buttermilk
1/2 cup sugar
5 egg yolks
1 tbs clear corn syrup.
In heavy non reactive saucepan heat cream, milk and buttermilk to scalding. Beat egg yolks and sugar with a whisk or electric mixer until light in color and thick. Slowly add some of the hot milk to the egg yolk mixture whisking constantly. Whisk to combine and add to the pan with the hot milk whisking constantly. Heat over med/hi heat until it becomes thick (165-170 degrees) and coats the back of the spoon, to test it swipe finger making a line, if it’s done the line will remain intact.NOTE: if you don’t have or cannot find full fat buttermilk use the low fat, omit the whole milk and increase heavy cream to 2 cups.
Pour into heat proof container, cover with plastic directly onto the custard. Let cool at room temperature then refrigerate overnight or until it reaches 40 degrees. You can also prepare a ice bath, pour the custard into a zip lock bag, seal it well and immerse in the ice cold bath until it’s cooled. Then refrigerate or use right away
Plum Juniper berry syrup:
2 1/2 cups ripe plums (I used methley plums they have beautiful dark almost black skin and bright red flesh) quartered with skin left on (I used 5 plums.
1/2 cup sugar
4 whole juniper berries
1/2 cup water
Place everything in saucepan, bring to a boil then reduce heat to med and let cook until thick and plums are broken down and it’s reduced by approximately 1/4 it takes about 15 minutes. Strain into a jar with a lid, pressing the plums leaving only the pulp and skin, let come to room temperature then refrigerate until ready to use. It’s pretty thick and when it’s cooled its like the consistency of loose jam.
Before you pour custard into  the ice cream maker add the tbs of corn syrup to the custard, pour into ice cream maker following manufacturers instruction. When it’s ready it will be the consistency of soft serve ice cream. Put half of the custard into a freezer container, drizzle some of the syrup over the ice cream (I used 1/4 cup) and using a bamboo skewer or butter knife, swirl into the ice cream. Put the other half of the ice cream on top of it and swirl more syrup. Freeze until it is a scoopable consistency.