Full of wine and food but enough room for this dessert.
This is the last (thank goodness, I’m sure you are saying to yourself) of our recipes from our feast over Thanksgiving weekend.
For our Hawaiian feast my part was to make the Hawaiian Coconut Shrimp with Orange Lime Dipping Sauce and I also helped with the Corn and Crab Bisque. The dessert recipe was orphaned so I decided to take that on too.
We had so much to eat and drink that night but believe me most of us cleaned our plates of this dessert. Always wanting to prepare as much as possible early, I made these pineapple upside down cakes in individual ramekins and frozen them about 5 days before our dinner. I was not sure if I would be able to turn them out onto the dish and have the gooey caramel sauce release from the dish. BUT, after rewarming in a low oven for about 30 minutes, they flipped out beautifully. The ice cream was made the day before and at the last minute I decided to make them a little more drunkened and I made the rum glaze that goes with a rum cake recipe I have been doing for years. — WINNER.
Are you screamin’ for ice cream this summer?
I don’t know what your first memories of ice cream are but mine are of a Walkaway Sunday at Figgins ice cream shop in my hometown. The little neighborhood shop is long gone but what I remember is my grandmother taking my sister and I there. We lived within walking distances and it was a real treat to be able to go.
I don’t know where the name walkway came from because we didn’t walkway away eating it. Believe it or not it wasn’t any more than a large sundae glass filled with rich vanilla ice cream and chocolate syrup. I’m sure it was Hershey’s syrup because sometimes when I get the right combination of the right brand of vanilla ice cream and the “canned” Hershey’s syrup, I can close my eyes and see those two little twin girls sitting on a bar stool eating their ice cream. I have had similar experiences with smells and taste that take me back to a different time. Mysterious!
Then, of course, who doesn’t have all those memories of parents or grandparents churning ice cream. Remember how we use to have to layer the salt with the ice in the big wooden ice cream makers and we would sit there and take turns churning the mixture until you just could not turn one more time. Seems like it was always the adults doing the churning and the kids were all running around saying “is it ready yet”.
Ok, I’m sitting here writing this blog after a long day of wedding dress shopping with my daughter and my daughter-in-law.
After a morning of shopping and my FIRST bridal shop and then lunch at Waltons Fancy and Staple (Sandra Bullock’s restaurant) we went to our second and then third bridal shops. WOW! is all I can say.
I had my first son in 1973 and then my second in 1976 and I love them dearly, but oh how I wanted a little girl who I could take shopping, curl her hair and dress up in pretty pink dresses and dream of a wedding someday when I would be able to watch her try on wedding dresses. Well, she is now a grown, beautiful young woman and is the apple of our eye and a twinkle in her fiance’s eye.
Well, this was the weekend. It was so hard because every dress, absolutely every dress, was beautiful on my daughter. By the end of the day she had narrowed the dresses down to 2 maybe 3 dresses and I still don’t think I could pick a favorite. I know she will be beautiful in it the day of her wedding this October.
When I made this I was thinking of our upcoming trip to New Orleans.
I love bananas. I prefer mine on the green side and my husband likes them when they look like they are about 2 days away from decomposing. Of course, the dark over ripe ones are the best for making banana breads and anything else you want a really intense banana flavor. Seems like they have a much more sweeter banana taste than the green ones.
When the temperatures start to top 100°, I want some cool and refreshing.
The past few days we were in Chicago visiting our son, daughter-in-law and brand new grandson, Oliver. In between holding the baby and holding the baby, I made this great fruity sorbet. They loved it and I think you will too.
Mango is one of those strange little fruits that I probably didn’t try until moving to Texas years ago. A mango has a sweet, aromatic, smooth and luxurious flavor. They will probably be green with some red on them when you buy them and mine always seem to be hard. Just let them sit out on your counter to ripen a few days before using them in this recipe.
Several months ago I taught an ice cream class at Williams Sonoma. I made a strawberry ice cream, a chocolate cherry gelato, and this recipe for Mango Pineapple Sorbet was one of every one’s favorites of the day. I also did a yogurt berry swirl that was wonderful and I will post that sometime before summer is over. I have a couple more ice cream recipes I want to post soon.
Hazelnut chocolate and raspberries make the perfect combination for this gelato.
I’ll never forget the first time we had gelato. We were in Italy with friends and we knew we would be seeing gelato stands on just about every corner of any town we were visiting. Kind of like Starbucks or back in the day when there was a gas station or beauty shop on just about every corner in our home town.
Well, once we tried gelato, we found ourselves eating it at LEAST once a day if not twice on some days. I loved the little spoons that came along with the gelato. I think my favorite flavor was pistachio. I’m sure between the six of us, we tried just about every flavor offered.
Nutella was also something I had not tried before. While in Italy we were served Nutella for breakfast with crusty breads. Since coming back from Italy I have tried it on top of waffles, made a Nutella Cherry Dumpling, filled won ton wrappers with Nutella (fried, and powdered sugar them), filled strawberries with Nutella but I have never been tempted to just eat it out of the jar with a spoon.
I was watching Giada at Home the other day and she was making Nutella Gelato and I deceided to make my own version. I added in the crushed raspberries just as the ice cream was almost finished churning. I also changed the whipping cream to Half and Half.
I scream, you scream, we all scream for ice cream!
I didn’t realize this was a lyric from a song, but who doesn’t scream on a hot summer day, “I WANT ICE CREAM”!
I have had this recipe since the 70’s and it is so quick and easy. Who doesn’t want desserts that are quick and easy to throw together when company’s coming. I’ve made this with regular ice cream and this time, I made it with a Light Blue Bell Vanilla. This recipe has everything that most people like -crunchy texture, vanilla ice cream, caramel and nuts.
Every time I hear an ice cream truck I think of living in Kansas City. There was a little girl in our neighborhood that would go screaming all the way home “ice cream man”…… if she heard or saw the ice cream truck in our neighborhood. She’s all grown up now and I would imagine she still loves ice cream and I’m sure she still remembers the ice cream man from our neighborhood.
We are already up in the 90’s in our part of Texas and this will be in my freezer so on a hot summer’s night, we can pull it out and have a bite of cool, refreshing dessert. I think you will agree with me after you try this that it’s delicious.
Baaah, says the goat before giving up her milk for this Strawberry Ice Cream.
I have never made ice cream before using goat’s milk. I do love goat cheese (try my Rosemary and the Goat cheese appetizer — that’s what our site is named after).
I hope everyone has a great Memorial Day weekend and to start it off right, try this strawberry ice cream and have your guest saying “not baaaaad”. We are doing a Mexican theme this year with pulled pork tacos with grilled pineapple, roasted Serrano and jalapeno peppers, tamale casserole, corn and black bean salad and a lot of other good things. This ice cream may be making an appearance. That is, if there is any left by Monday’s party.
Today when I decided to give the goat’s milk a try in my strawberry ice cream, I wasn’t really sure I was going to like the flavor of the milk. It turned out fantastic. I also used some evaporated milk and whipping cream to give the ice cream a little more dimension. I like the richness of the whipping cream but I love the faint hint of the goat’s milk. Of course the fresh strawberries just added to this great combination.
I used canned goat’s milk for this recipe. The next time I make this I want to try the goat’s milk I can get in the milk section of grocery.
My veggie chopper is the perfect chopper for strawberries.
Perfect size pieces with only about 6-7 pulls of the cord.
Goat Milk Strawberry Ice Cream
- 1 lb. carton of strawberries chopped small
- 1 c. sugar (or half sugar half Splenda
- 12 oz. can Goat's Milk chilled
- 5 oz. can evaporated milk chilled
- 1/2 c. whipping cream
Chop the strawberries fine and mix with the one cup sugar. Refrigerator several hours until they have become juicy and kind of mushy. Mix the strawberry/sugar mixture with the goat's milk, evaporated milk and whipping cream. Put into ice cream maker and freeze until firm. Put into freezer container and freeze for a couple hours in freezer before serving.
There’s nothing like a good sorbet to cleanse the pallet between courses.
These two sorbets were part of our ten course New American Tasting Menu we did the day after Thanksgiving.
We have been trying to post some of the recipes we did that night and as usual, it has taken awhile to get things pulled together. I think everyone worked harder on this “feast” than any in past years. We had ten courses, ten wines, ten people (oh, that means we all consumed about one bottle of wine per person). That also means that we had 100 plates, 60 pieces of silverware, and 10+ glasses. We also had what was referred to as “intermission” wines. If after eating our course and consuming our 2 oz. pour, you wanted more wine, we had some available. I think we all partaked of “intermission” wines. 🙂
I have made this Lemon Basil sorbet before. It is one of Emeril’s recipes and back in the summer I traded the lemon for fresh watermelon and that also made a delicious sorbet. I had never had a port fig sorbet before but I had a bottle of port and some fresh figs so I thought, why not. My daughter in law made the Port and Fig sorbet and I made the Lemon Basil sorbet to use as palate cleansers between some of our courses.
Lemon Basil Sorbet getting a little lime zest.
Lemon Basil Sorbet
- 2 1/2 c. water
- 2 c. sugar
- 2 Tbsp. lemon zest
- 3 Tbsp. lemon juice
- 24 basil leaves
- 12 mint leaves
In a small saucepan, combine the water, sugar, lemon zest, and lemon juice. Bring to a simmer and cook until the sugar is dissolved, about 10 minutes. Add the basil and mint and set aside to steep for 3 minutes. Strain syrup through a fine mesh sieve and set aside to cool. Transfer to the refrigerator until thoroughly chilled, then process in an ice cream machine according to manufacturer's directions. Transfer to freezer-proof container with a lid and freeze until ready to serve. See Watermelon Sorbet.
Fresh Fig & Port Sorbet
adapted from Ms. Adventures in Italy
- 8 fresh figs
- 1/4 cup water
- 1 Meyer lemon zest and juice
- 1/3 cup sugar
- 4 tablespoons port
- 1 1/2 cups water
Remove the stems and hard bits from the figs and cut into quarters. Add figs, 1/4 cup water, and Meyer lemon zest to a sauce pan. As the mix is heated, add the zest of the Meyer lemon juice. Cook covered for 10 minutes or until the figs have softened and begin to break apart. Stir two or three times during the 10 minutes.
Stir in sugar and cook uncovered until the figs begin to thicken and become syrupy (about 2-3 minutes). Remove from heat.
Using a food processor or stick blender, puree the fig mixture. Remember, it’s HOT so use extreme caution.
To the puree, add the 1 1/2 cups water, port, and juice of the Meyer lemon. I opted to user Meyer lemon as it’s fragrant but not overly acidic. I didn’t want the sorbet to be too tangy.
Once the mix is cool, pour into an ice-cream mixer and mix according to your mixer’s directions. I let it run for about 25 minutes and it was semi-firm. Pour into a container and freeze until ready to serve.
Remember that banana pudding your grandmother use to make that was piled high with meringue and browned in the oven?
I remember my mother and grandmother making homemade banana pudding. I remember the smooth custard that they made from scratch. NO instant vanilla pudding and no whipped cream on top. Instead their banana pudding had that rich homemade custard, crunchy vanilla wafers on the verge of getting soft but still a little crunch left and oh, the meringue, piled high and browned in the oven.
Wow! Now you can have those same flavors in this ice cream. I know summer is over, but I’m slipping this ice cream recipe in because I know you will enjoy it. My daughter and I went to Charleston, SC over Labor Day weekend with my twin sister and her son. We had a great time and while there I saw this cookbook, The Lee Bros. Southern Cookbook and remember SmittenKitchenmentioning this book in her blog. So, I ordered it from our library and while drueling over almost every recipe in the book I came across the recipe for Banana Pudding Ice cream. It’s delicious.
I topped this with a banana slices and vanilla wafers. I think chocolate would be a great addition.
A great dessert for any season.
Now that we’ve broken the 67 consecutive days of 100 degree temperatures , it almost feels like fall here in Austin. So gearing up for fall, I thought it might be time for me to attempt my first blog post with possibly the best two (fall-ish) flavor combinations…coffee and ginger.
Both of these recipes are great as stand alone recipes, but my idea was to make the ultimate ice cream sandwich. Smooth, creamy coffee ice cream sandwiched between two soft and chewy gingersnap cookies. If this isn’t a flavor combination you have tried before, you definitely need to experience it!
Peaches, Peaches, Peaches… Three peach recipes this week. And this one is Peachy Keen!
I was at the market today and found some peaches for 77¢ lb. and couldn’t resist getting a bag full to try a few new recipes. These were Texas peaches and very flavorful. Nothing disappoints me more than buying peaches that smell, look, and feel good only to get them home and they are either mushy or flavorless.
So, this week I’m making three peach recipes. First, this Peachy Raspberry ice cream, then a Peach Arugula Salad with Pancetta Chips and finally a Peach Melba Crunch.
Peaches and raspberries are two of my favorite fruit combinations. I have tried a couple of Sugarlaws.com yogurt recipes and really enjoyed them. She uses Greek yogurt in many of her recipes, which might make for an interesting addition to my ice cream recipe. She also adds some vodka to her ice creams to keep them from freezing too hard. Since there just happened to be some peach flavored vodka laying around that I bought for cocktails tonight, I added a splash to my Peach Raspberry Ice Cream recipe.