or not.
I had high hopes for this one, having had it before at Molly Moon's and loving the intensely salty flavor. I used this recipe, and judging from the fact that they've included gorgeous photos of successful ice cream, I'm assuming *I* was the problem.
I sweated over making the caramel myself, and boy did it taste good in caramel form. I mixed the base, I chilled it for hours, I even popped it in the freezer beforehand just as they suggested. But after 30 minutes in the ice cream maker, it hadn't changed consistency at all, and even another 30 minutes resulted in the same. My diagnosis is the salt content - I may have gotten a little too liberal in adding salt.
So I've popped it in the freezer to see if it hardens at all. I'm dubious, but I'll be sure to let you know if there's any change. Don't let my experience stop you from trying the recipe - just follow it to the letter.
Friday, June 25, 2010
Thursday, June 24, 2010
Scoop #6: Creamy Peanut Butter, and his cousin Crunchy Peanut Butter
two for one, and here's how they came about:
i took yesterday off to venture south with matt on a field trip to cabela's. the plan was to stop at his parents place to visit and have dinner on our way home. at his sister's request, we brought along the ice cream maker. but car problems always know how to wreck a well-laid plan. not too far from his parent's place, the thermostat housing blew up and the engine overheated, spewing pink smoke all over the place. we managed to drive it in legs, resting every half mile or so to cool the engine, for 2 more miles to get it to a shop, which promptly informed us that they wouldn't be able to get the part until 9am the next day (today).
making the best of it, we decided to stay the night with the family (having no clothes or even a toothbrush), and the weather was perfect for sleeping out under the stars. the girls were elated at the idea of staying up late to stargaze.
and that is how Creamy Peanut Butter was born. except that we forgot the blade that mixes the ice cream, and tried to do it by hand using a rubber spatula while the canister spun inside. that didn't work, and it took us way too long to figure that out, so matt's mom busted out her old dolly madison ice cream maker, a wedding gift, and we did it the "old fashioned" way. sooo good.
around lunchtime today, mom decided she was up for more peanut butter ice cream, so i mixed up the batter using crunchy peanut butter instead. also really good.
--------------------
Creamy and/or Crunchy Peanut Butter Ice Cream
This is made identically to the Fluffer Nutter Ice Cream, but omitting the "fluffer", and keeping the vanilla from the standard vanilla base.
3 1/2c some combination of Half & Half, Whole or 2% Milk
3/4c sugar
1tsp Pure Vanilla Extract
1c peanut butter.
Combine milk, sugar and vanilla in a pour-friendly container. Mix well with whisk.
In a small sauce pan, over medium heat, melt peanut butter.
As it softens, stir in a little of the base at a time, until it's smooth and a bit pourable. Turn off the heat, and keep mixing in more base until it's fairly runny. Ideally, you want to add enough to bring the warm, melty peanut butter, back to a cooler temperature so that it will easily mix into the rest of the base without curdling the milk.
Pour the peanut butter into the base. Add the base to your ice cream maker and freeze according to manufacturer's instructions.
--------------------
oh, and the car is better now - thanks for asking. we braced ourselves for serious expense, and got out just shy of $250 - relieved. too bad it took an extra day out of our week - didn't get home until 7:30pm tonight. *exhausted*
i took yesterday off to venture south with matt on a field trip to cabela's. the plan was to stop at his parents place to visit and have dinner on our way home. at his sister's request, we brought along the ice cream maker. but car problems always know how to wreck a well-laid plan. not too far from his parent's place, the thermostat housing blew up and the engine overheated, spewing pink smoke all over the place. we managed to drive it in legs, resting every half mile or so to cool the engine, for 2 more miles to get it to a shop, which promptly informed us that they wouldn't be able to get the part until 9am the next day (today).
making the best of it, we decided to stay the night with the family (having no clothes or even a toothbrush), and the weather was perfect for sleeping out under the stars. the girls were elated at the idea of staying up late to stargaze.
and that is how Creamy Peanut Butter was born. except that we forgot the blade that mixes the ice cream, and tried to do it by hand using a rubber spatula while the canister spun inside. that didn't work, and it took us way too long to figure that out, so matt's mom busted out her old dolly madison ice cream maker, a wedding gift, and we did it the "old fashioned" way. sooo good.
around lunchtime today, mom decided she was up for more peanut butter ice cream, so i mixed up the batter using crunchy peanut butter instead. also really good.
--------------------
Creamy and/or Crunchy Peanut Butter Ice Cream
This is made identically to the Fluffer Nutter Ice Cream, but omitting the "fluffer", and keeping the vanilla from the standard vanilla base.
3 1/2c some combination of Half & Half, Whole or 2% Milk
3/4c sugar
1tsp Pure Vanilla Extract
1c peanut butter.
Combine milk, sugar and vanilla in a pour-friendly container. Mix well with whisk.
In a small sauce pan, over medium heat, melt peanut butter.
As it softens, stir in a little of the base at a time, until it's smooth and a bit pourable. Turn off the heat, and keep mixing in more base until it's fairly runny. Ideally, you want to add enough to bring the warm, melty peanut butter, back to a cooler temperature so that it will easily mix into the rest of the base without curdling the milk.
Pour the peanut butter into the base. Add the base to your ice cream maker and freeze according to manufacturer's instructions.
--------------------
oh, and the car is better now - thanks for asking. we braced ourselves for serious expense, and got out just shy of $250 - relieved. too bad it took an extra day out of our week - didn't get home until 7:30pm tonight. *exhausted*
Monday, June 21, 2010
Scoop #5: Candied Bacon Ice Cream
Oh. My. Word.
If I never ate a different flavor ever again, if I was limited to Candied Bacon Ice Cream for the rest of my life, I would be completely satisfied with my ice cream career.
Many have turned their nose up at the idea, but if you like maple syrup with your bacon, or if you're a fan of the salty-sweet combination, you'd probably enjoy this.
We loved it.
We did a half batch of David Lebovitz's recipe. I screwed up the custard base (too hot, curdled the milk, overcooked the egg which results in a slight eggy taste) and it was still freakin' amazing.
If I never ate a different flavor ever again, if I was limited to Candied Bacon Ice Cream for the rest of my life, I would be completely satisfied with my ice cream career.
Many have turned their nose up at the idea, but if you like maple syrup with your bacon, or if you're a fan of the salty-sweet combination, you'd probably enjoy this.
We loved it.
We did a half batch of David Lebovitz's recipe. I screwed up the custard base (too hot, curdled the milk, overcooked the egg which results in a slight eggy taste) and it was still freakin' amazing.
Friday, June 18, 2010
Scoop #4: Cantaloupe Pear Mint Sorbet
I'm allergic to dairy. Ironic, no? Well, we think I am anyway. If not allergic, at least addicted, because I can't seem to go for more than 36 hours without jonesin' for the stuff, and therefore I can't get off dairy long enough to decide if my skin issues would clear up without it...
So anyway, one day I'll get around to it, and therefore, I need a back up plan. That would be spelled S-O-R-B-E-T. (I really do prefer C-R-E-A-M, but it really depends on how badly I want to itch like a leper...)
I had some leftover fruit laying around and it was time to use it up. I started with the rotting watermelon, hoping that some part of it was salvageable, but soon discovered it was pretty rank all the way through, so I moved onto the non-rotting cantaloupe. Hey, this is real life, people.
Made this up as I went along. It's only about 1/3 of a batch, I suppose.
I loved it - the mint goes well with the cantaloupe, and gives it a very refreshing flavor.
Matt did not love it. Not even sure Matt liked it. Oh well, more for me.
--------------------
Cantaloupe Pear Mint Sorbet
1/2 cantaloupe, seeded, peeled & cubed
2 pears, peeled, cored & cubed
2-3T fresh mint leaves, sliced up a bit
2T lemon juice
1/4c water
1/4c sugar*
*The rule for fruit in frozen desserts is that when frozen, it's not as sweet. I'm not sure I believe that, but I'd always prefer undersweet than over sweet. If your fruit seems extra ripe, you may want to cut back on the sugar syrup (cut back on the water and the sugar equally). If your fruit seems more tart, you might want to add more. Next time I make this, I'll use agave nectar in place of the sugar, in which case I'd still cut back, as it's sweeter than sugar.
In a small saucepan, simmer water and sugar together until sugar dissolves. Remove from heat and let cool a bit. This is your simple sugar syrup. (If you plan on making multiple sorbets, it wouldn't hurt to do a big batch of this stuff and store it in the fridge.)
Mix fruit, mint and lemon juice together. Add to blender. Pour in syrup. Puree until smooth. Might be a bit warm depending on the temperature of the syrup, so I'd stick this in the fridge until it's cool-ish or until you're dying to finish your dessert.
Pour into ice cream maker and freeze according to manufacturer's instructions...
So anyway, one day I'll get around to it, and therefore, I need a back up plan. That would be spelled S-O-R-B-E-T. (I really do prefer C-R-E-A-M, but it really depends on how badly I want to itch like a leper...)
I had some leftover fruit laying around and it was time to use it up. I started with the rotting watermelon, hoping that some part of it was salvageable, but soon discovered it was pretty rank all the way through, so I moved onto the non-rotting cantaloupe. Hey, this is real life, people.
Made this up as I went along. It's only about 1/3 of a batch, I suppose.
I loved it - the mint goes well with the cantaloupe, and gives it a very refreshing flavor.
Matt did not love it. Not even sure Matt liked it. Oh well, more for me.
--------------------
Cantaloupe Pear Mint Sorbet
1/2 cantaloupe, seeded, peeled & cubed
2 pears, peeled, cored & cubed
2-3T fresh mint leaves, sliced up a bit
2T lemon juice
1/4c water
1/4c sugar*
*The rule for fruit in frozen desserts is that when frozen, it's not as sweet. I'm not sure I believe that, but I'd always prefer undersweet than over sweet. If your fruit seems extra ripe, you may want to cut back on the sugar syrup (cut back on the water and the sugar equally). If your fruit seems more tart, you might want to add more. Next time I make this, I'll use agave nectar in place of the sugar, in which case I'd still cut back, as it's sweeter than sugar.
In a small saucepan, simmer water and sugar together until sugar dissolves. Remove from heat and let cool a bit. This is your simple sugar syrup. (If you plan on making multiple sorbets, it wouldn't hurt to do a big batch of this stuff and store it in the fridge.)
Mix fruit, mint and lemon juice together. Add to blender. Pour in syrup. Puree until smooth. Might be a bit warm depending on the temperature of the syrup, so I'd stick this in the fridge until it's cool-ish or until you're dying to finish your dessert.
Pour into ice cream maker and freeze according to manufacturer's instructions...
Monday, June 14, 2010
Scoop #3: Fluffer Nutter
If you're not familiar with the concept of "fluffer nutter", it's about as bad for you as a sandwich can get. Well, maybe not. But remember how I said I was against corn syrup in my ice cream? Yeah, this recipe is my exception.
The "fluffer nutter" sandwich is much like a PB&J... but instead of jelly, you'd substitute marshmallow creme (hence the "fluffer" part). And it's like dessert, on bread.
It also makes for very good ice cream. I suspect peanut butter ice cream alone would be great, but something about the occasional hunk of frozen-gooey marshmallow... oh baby. Matt and I both agreed this was a favorite, to be repeated (though not too often, due to the aforementioned objections to corn syrup, which is like the only ingredient in marshmallows...)
--------------------
Fluffer Nutter Ice Cream
I kinda made it up as I went along. That's my disclaimer.
Mix the base for the basic vanilla recipe, but omit the vanilla.
In a small sauce pan, over medium heat, melt 1/2-3/4c peanut butter. As long as you're not allergic to peanuts, I'm assuming you can't screw up this quantity.
As it softens, stir in a little of the base at a time, until it's smooth. Turn off the heat, and keep mixing in more base until it's fairly runny. Ideally, you want to add enough to bring the warm, melty peanut butter, back to a cooler temperature so that it will easily mix into the rest of the base.
Pour the peanut butter into the base. Add the base to your ice cream maker and freeze according to manufacturer's instructions. About 10 minutes from being complete, grab your marshmallow creme and start dropping it by the spoonful into the ice cream maker. It might get a little out of hand. Be prepared to lick up the drips. Just trust me on that. You might do up to a cup of marshmallow creme. Maybe more. I don't know. Wing it. Live adventurously.
Let it finish mixing. Enjoy. Try to make it last more than a couple of days, huh?
The "fluffer nutter" sandwich is much like a PB&J... but instead of jelly, you'd substitute marshmallow creme (hence the "fluffer" part). And it's like dessert, on bread.
It also makes for very good ice cream. I suspect peanut butter ice cream alone would be great, but something about the occasional hunk of frozen-gooey marshmallow... oh baby. Matt and I both agreed this was a favorite, to be repeated (though not too often, due to the aforementioned objections to corn syrup, which is like the only ingredient in marshmallows...)
--------------------
Fluffer Nutter Ice Cream
I kinda made it up as I went along. That's my disclaimer.
Mix the base for the basic vanilla recipe, but omit the vanilla.
In a small sauce pan, over medium heat, melt 1/2-3/4c peanut butter. As long as you're not allergic to peanuts, I'm assuming you can't screw up this quantity.
As it softens, stir in a little of the base at a time, until it's smooth. Turn off the heat, and keep mixing in more base until it's fairly runny. Ideally, you want to add enough to bring the warm, melty peanut butter, back to a cooler temperature so that it will easily mix into the rest of the base.
Pour the peanut butter into the base. Add the base to your ice cream maker and freeze according to manufacturer's instructions. About 10 minutes from being complete, grab your marshmallow creme and start dropping it by the spoonful into the ice cream maker. It might get a little out of hand. Be prepared to lick up the drips. Just trust me on that. You might do up to a cup of marshmallow creme. Maybe more. I don't know. Wing it. Live adventurously.
Let it finish mixing. Enjoy. Try to make it last more than a couple of days, huh?
Friday, June 11, 2010
Scoop #2: Vanilla
Yep, plain ol' vanilla. Matt's favorite (well, besides the B&J's of course!) We're celebrating his birthday with some friends tonight, and it just seemed apropos to make vanilla.
Need to remember for next time to go a little easy on the vanilla - 1tsp suffices, even though the original recipe called for "1-2tsp". Any more than one and the texture changes because of the alcohol content of the vanilla, I assume.
--------------------
Vanilla Ice Cream
2c Half & Half
1/3c agave nectar
1c Reduced Fat (2%) Milk
1tsp Pure Vanilla Extract
Pinch of Salt
Mix well with whisk. Pour into ice cream maker and freeze according to manufacturer's instructions.
Need to remember for next time to go a little easy on the vanilla - 1tsp suffices, even though the original recipe called for "1-2tsp". Any more than one and the texture changes because of the alcohol content of the vanilla, I assume.
--------------------
Vanilla Ice Cream
2c Half & Half
1/3c agave nectar
1c Reduced Fat (2%) Milk
1tsp Pure Vanilla Extract
Pinch of Salt
Mix well with whisk. Pour into ice cream maker and freeze according to manufacturer's instructions.
Wednesday, June 09, 2010
Scoop #1: Avocado
Matt's staying with this parents for a few days, remodeling their bathroom. The ice cream maker has arrived. I really can't wait.
Decided to try something exotic: Avocado Ice Cream.
Sounds good, right? It was okay. The recipe used a sour cream base, and I just couldn't get past that flavor. Plus, I may have over-sweetened, substituting agave for the sugar.
Oh well. 1 down, 99 to go!
(Can't for the life of me find the recipe for this... but that's okay, it wasn't that awesome.)
Decided to try something exotic: Avocado Ice Cream.
Sounds good, right? It was okay. The recipe used a sour cream base, and I just couldn't get past that flavor. Plus, I may have over-sweetened, substituting agave for the sugar.
Oh well. 1 down, 99 to go!
(Can't for the life of me find the recipe for this... but that's okay, it wasn't that awesome.)
Sunday, June 06, 2010
100 Scoops
We bought an ice cream maker. And I'm in love.
We did it in an effort to save money. Yes, really. We recognized how much we were spending on treats and especially late night desserts, and we knew it had to stop. Or at least be minimized.
Plus, Matt was positively hooked on Ben & Jerry's and I'm absolutely beside myself that they use corn syrup in their ice creams. As soon as I realized this about my own favorite flavors, I switched to the much more simply made Haagen Dasz varieties - my favorite being the coffee and/or java chip... But even so - at $4/pint, it adds up. (As do the calorires.) And I still couldn't get my junkie to jones for anything other than "everything but the..." and all it's corn-syrup-laden sweetness.
With our own ice cream maker, we justified, we could control the ingredients, the cost and the calories. So we did it.
Thus launches a completely ridiculous (and potentially fattening) project: 100 Scoops. I'm on a mission to make 100 different flavors. In theory, this could happen in about a year. Or I might get totally bored with it in, say, a week. Either way, no pressure, but stay tuned.
We did it in an effort to save money. Yes, really. We recognized how much we were spending on treats and especially late night desserts, and we knew it had to stop. Or at least be minimized.
Plus, Matt was positively hooked on Ben & Jerry's and I'm absolutely beside myself that they use corn syrup in their ice creams. As soon as I realized this about my own favorite flavors, I switched to the much more simply made Haagen Dasz varieties - my favorite being the coffee and/or java chip... But even so - at $4/pint, it adds up. (As do the calorires.) And I still couldn't get my junkie to jones for anything other than "everything but the..." and all it's corn-syrup-laden sweetness.
With our own ice cream maker, we justified, we could control the ingredients, the cost and the calories. So we did it.
Thus launches a completely ridiculous (and potentially fattening) project: 100 Scoops. I'm on a mission to make 100 different flavors. In theory, this could happen in about a year. Or I might get totally bored with it in, say, a week. Either way, no pressure, but stay tuned.
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