Posts Tagged ‘ICE CREAM’

Vanilla Ice Cream with Drunken Cherries

March 24, 2010

Boy, I don’t know where the last couple of weeks have gone.  Busy doing……….I have no idea.

While I was fighting my bout with the winter funk, my best bud,  BrazenBites sent me a care package.  And WOW was it ever a good one.

I LOVE Trader Joes.  What a fun place to shop and I could spend waaaaay too much money.  Good thing they don’t have one any closer than Portland.  Good excuse for a road trip to see my best bud, but that’s probably not gonna happen for a bit.

Anyway…..I digress.  Enclosed was a recipe for drunken cherries.  With the suggestion that they are wonderful over “good” vanilla ice cream.  Ice cream…hmmmm…..well,  Ina’s chocolate was the bomb, so why not try her vanilla.  And, yes, I was glad I did.  Simple and yummy.

INA’S VANILLA ICE CREAM

Ingredients

  • 3 cups heavy cream
  • 2/3 cups sugar
  • 1 teaspoon pure vanilla extract
  • Seeds scraped from 1 vanilla bean

Directions

Heat the cream, sugar, vanilla, and vanilla seeds in a small saucepan only until the sugar is dissolved. Be sure the sugar is dissolved – you will no longer feel any grittiness from the sugar if you rub some cream between your fingers. Strain into a bowl, cover, and chill very well. Freeze the mixture in an ice cream freezer according to the manufacturer’s directions. Spoon into a freezer container and allow to chill in the freezer for a few hours. Allow to soften before serving.

How’s that for easy.  Now on to the drunken cherries.

DRUNKEN CHERRIES

1 cup pitted dried tart cherries

1/4 cup amaretto

3 Tbsp sugar

1/4 cup boiling water

Dissolve sugar in water then add cherries and amaretto.  Let sit for 12 hrs.

The hardest part of this is letting the cherries it for 12 hours!!!!!!    Yummmmm I think there is enough booze in them to add them to the ice cream just before it’s ready to come out of the ice cream maker and not break your teeth when you eat it.

My Honey headed back to work this morning.  Its gong to tough having him gone all day.  Kinda used to having him around, but the bank account says “it’s time”.    This week is Spring Break for set #2 of gkids, so they are with me alot this week.  Next week is Spring Break for set #1, so WyoNella and the boys will be here next Monday for a few days.  Will be good to see them.

Ina….I owe ya one

June 16, 2009

Decided I wanted to make chocolate ice cream.  About that time the Barefoot Contessa came on TV with her Deeply Chocolate Gelato recipe.  Holy cow.  It is to die for.  My Honey will think he died and went to heaven.  I sure did.  Here is her recipe…word for word.  I did make a couple of changes.

DEEPLY CHOCOLATE GELATO

Ingredients

  • 2 1/4 cups whole milk
  • 1/3 cup heavy cream
  • 3/4 cup sugar, divided
  • 1 cup unsweetened cocoa powder (recommended: Pernigotti)
  • 2 ounces bittersweet chocolate, finely chopped
  • 4 extra-large egg yolks
  • 2 tablespoons Mexican coffee flavor liqueur (recommended: Kahlua)
  • 2 teaspoons pure vanilla extract
  • Large pinch kosher salt
  • 8 chocolates, roughly chopped, optional (recommended: Baci)

Directions

Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup.

Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture. Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 180 degrees F. Don’t allow the mixture to boil!

Pour the mixture through a sieve into a bowl and stir in the coffee liqueur, vanilla, and salt. Place a piece of plastic wrap directly on top of the custard and chill completely.

Pour the custard into the bowl of an ice cream maker and process according to the manufacturer’s directions. Stir in the roughly chopped chocolate, if using, and freeze in covered containers. Allow the gelato to thaw slightly before serving.

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I used Penzey’s high fat cocoa along with homemade Kahlua.  I omitted the candy, but next time there are soooo many choices of what to add.  Anything from the candy to brownies to red raspberries. 

IMG_1496Today was the first day in forever that we didn’t get any rain.  Girlie and I worked outside most of the afternoon and did a bunch of odds and ends.  And look what we found.

IMG_1493What a beautiful day.  And hoping for many more.

Homemade Kid Food

May 7, 2009

Wow!!!  Has the wind blown today.  I have been gritting my teeth all day now.  Suppose to calm down about 9 or so tonite.  Sure hope so.   But even with all the wind I managed to get the back yard….all but the bocce court…mowed.

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So now bothe the front and the back are clean, neat and tidy.  Now come on rain…or hurry up and fill the ditch.

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Decided to try chicken tenders tonite.  Girlie loves them and they would work just great for MIL, who was working today and who knows when she would be home. 

CHICKEN TENDERS

2 lbs boneless, skinless chicken breast..or do it yourself and save a buck

1 cup flour

3 beaten eggs

2 cups panko..Japanese bread crumbs

1 tsp lemon pepper

1 tsp garlic powder

1 tsp salt

1 tsp Penzeys Black and Red Sprinkle

Slice chicken into strips.  If partially frozen easier to cut.  Then set up breading station with 3 pie plates.  Flour in one, beaten eggs in two and panko with spices in the last.  Flour, eggs and bread each strip.

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Fry until crispy and enjoy. 

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Girlie wanted fruit salad and I wanted ice cream.  We got both.

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SEMI SWEET CHOCOLATE ICE CREAM

4 oz semi sweet chocolate

1 cup milk

2 large eggs

1 cup sugar

1 cup heavy cream

1 tsp vanilla

1 pinch of salt

Melt chocolate over hot water in a double boiler.  Add milk and whisk until smooth.  Remove from heat and cool.  Whisk eggs until light and fluffy, then add sugar slowly until thick.  Add cream, vanilla and salt and whisk.  Pour chocolate mixture in and whisk to blend.  Chill.  Follow your ice cream makers instructions from there.

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Sorry no pictures of the done deal.  We were in too much of a hurry.  Maybe next time.