Ice Cream Cake

Last year for my daddy’s birthday I embarked on what was my 100th post. It was the most delicious tiramisu ice cream cake. It took over a week to make. A total showstopper.

See ice cream and my dad are thing. He eats a lot of it. Hey don’t judge. We all have our things. All my vices are drinks- craft cocktails, beer, wine, tea, ridiculously good coffee. Nathan must eat all the chocolate. No matter the quality.

So naturally when his birthday rolled around this year it was time for another ice cream. Life is, to put it mildly, a tad overwhelming these days. It’s just a chapter. It will pass. But in the meantime I don’t have copious amounts of extra brain power.

Ice cream cake

I knew making an ice cream cake was simple. Despite my lack of processing capacity in my brain I poured over recipes (I think it was an escape really). There just wasn’t anything that seemed right and I waffled back and forth so many times.

Till all of a sudden it was the day before his birthday and I had no cake. Not that I hadn’t been thinking about it every.single.day. I just hadn’t decided what I was doing.

So, in a rare screw it all moment, I did something I have never done before with a cake- I winged it. Well not entirely because the cake itself is a tried and true recipe but I had absolutely no idea how it would do frozen and or how this whole mess would turn out.

This is how it went down. I made the cake, froze it, let some ice cream soften on the counter, smeared it on the frozen cake, topped with second frozen layer, refroze the whole things, then “frosted” with whipped cream and add sprinkles.

And then I forgot to photography if before we cut in to it. Because it was that good. A simple cake but oh so delicious. This will be happening again sometime soon. I promise.

Ice cream cake

One year ago today: Brown Butter Rosemary Cornbread

Ice Cream Cake (serves 12 easily)
Mine

2 pints of your favorite ice cream ( I used Trader Joes chocolate chip mint)
2 layers of your favorite chocolate cake (I made this one and froze the extra third layer)
1/2 pint whipping cream
2 tablespoons sugar
1 teaspoon vanilla

Freeze your layers of chocolate cake. Thirty minutes before assembly place your ice cream on the counter to soften. Place one cake layer on your board or plate. Make a collar for the cake extending up 2-3 inches out of wax paper. Secure around the bottom later with tape. Spoon in and spread around the softened ice cream. Top with the second layer and press down firmly (this will help spread the ice cream). Put back in the freezer for 2-3 hours. Whip the whipping cream with the sugar and vanilla till firm. Remove the cake from the freezer and frost quickly. Add any decorations or sprinkle you want. Put back in the freezer for 1-2 hours. Enjoy.

Ice cream cake

Egg Nog Ice Cream (200th post)

Tears.

For so many reasons.

Two HUNDRED posts. How did we get here?

I am a bit frazzled and wanting a vacation from this little blog. And yet it has been a part of my life for over a year and a half and I can’t walk away.

eggnog ice cream

However I make new recipes on a regular basis so it only makes sense to try and pick up the camera when I am done. I love what a resource this little blog is for me. I reference it on a weekly basis as I make and remake the recipes on here. I have new go to recipes because of how much I have learned over the past 200 posts.

Because of this blog I am have an awesome chocolate cake recipe, I make ice cream, I have developed my theories behind feeding my village, and I have learned to make bread. Oh and I have learned how to take food pictures.

When I originally started it was mainly a way of recording my own recipes. It seems that there are a couple of other people who seem to enjoy this little project too. For you I am beyond grateful. If I were doing this just for me I would have quit long ago.

eggnog ice cream

For my 100th post I made ice cream it felt only fitting to share ice cream for the 200th.

My lovely husband has always stated emphatically that he does not like eggnog. My brother in law made a delicious homemade version earlier this holiday season and converted him to possibly, maybe, outside chance liking it. Then came this eggnog ice cream.

All the deliciousness of eggnog but churned into delicious ice cream. And with bourbon. Please don’t forget or skimp or skip the bourbon. It adds such a perfect depth of flavor.

So cheers. To you I raise my glass (or cup) of eggnog ice cream. Thanks for hanging around.

To 100 more.

eggnog ice cream

One year ago today: Gratin Dauphinoise

Eggnog Ice Cream (makes a little over a quart)
From Alton Brown

4 egg yolks
1/3 cup sugar
1 pint whole milk
1 cup heavy cream
1 teaspoon freshly grated nutmeg
3 ounces bourbon

n the bowl of a stand mixer, beat together the egg yolks and sugar until the yolks lighten in color and the sugar is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator. Chill the mixture in the refrigerator until it reaches a temperature of 40 degrees F, approximately 4 to 6 hours.

Once chilled, process in an ice cream maker according to the manufacturer’s instructions. Serve as is for soft-serve, or place in an airtight container and put in the freezer for 2 to 4 hours for traditional ice cream

eggnog ice cream

Peach Frozen Yogurt

Um. So this is batch three actually.

First batch accidentally got left in the fridge post churching and freezing. Second batch went to a bbq and was inhaled before I could snap pictures. Third batch- here you go. I actually divided it in to two containers this time. One for pictures and one for eating.

Peach Frozen Yogurt

I worry that after discovering how easy making frozen yogurt this way is that I will never make ice cream again.

This is a perfect I have fruit that is going bad recipe. Cut it up, mix in some sugar, add yogurt, puree, freeze. Ta da!

Peach Frozen Yogurt

Ok sure I am not sure this would would with something like apples but pears, apricots, any berry, perhaps even banana? I don’t know. I am going to happily keep making frozen yogurt with anything on hand that sounds good.

And yes, in case you are wondering, I am using the delicious homemade yogurt for this. I recommend making your own yogurt for this but if you aren’t up for it please go find the very best full fat plain yogurt you can get your hands on. I am partial to the one at Trader Joes.

Peach Frozen Yogurt

While peaches are plentiful and I am on this yogurt kick I fully intend on making a few more pints of this and stashing it away in my freezer for the coming months. To ensure lots of ice cream churning my ice cream bowl is going from the freezer to churning to the sink to be washed to directly back in the freezer. I will not be caught with tasty fruit and yogurt and unprepared.

Perhaps a tad on the crazy side but at least you can know when you come to visit there is a very real possibly of deliciousness in the freezer. You are welcome. And yes, come over anytime.

Peach Frozen Yogurt

One year ago today: Peaches Foster (Makes peaches foster then make frozen yogurt with them? On my to do list)

Peach Frozen Yogurt (makes about a quart)
From David Lebovitz

1 pound peaches peeled pitted and sliced.
1/2 cup sugar
1 cup lain whole milk yogurt
1 teaspoon fresh lemon juice

Slice the peaches into small pieces. Toss in a bowl with the sugar until the sugar begins to dissolve. Cover with plastic wrap and let stand at room temperature for 2 hours, stirring every so often. Transfer the peaches and their juice to a blender or food processor. Add the yogurt and fresh lemon juice. Pulse the machine until the mixture is smooth. Chill for 1 hour, then freeze in your ice cream maker according to the manufacturer’s instructions.

Peach Frozen Yogurt

Brownie Cookie and Strawberry Ice Cream Sandwiches

As promised here are the ice cream sandwich cookies.

Brownie Cookie and Strawberry Ice Cream Sandwiches

These were for a belated birthday desert. We are getting a bit more sleep around here these days (thanks Little!) so I honestly had no excuse for not making a cake. Although in my defense these were made amongst the madness that was making the tiramisu cake. We churned so much ice cream last week!

Trying to make ice cream sandwiches can be a bit of a messy business. I tried making them when the ice cream was still fairly soft and they didn’t hold together. I finally set a cookie in a custard cup, topped with ice cream, then added the last cookie on top. The cup helped hold the cookie upright so the ice cream could harden properly. Otherwise the top cookie just slid right off. What a stressful little mess it was.

Brownie Cookie and Strawberry Ice Cream Sandwiches

Second piece of advice I have to offer about these is to pull the sandwiches out of the freezer fifteen minutes before you intend on eating them. Letting them warm up ever so slightly will make eating them so much easier. The ice cream is soft enough straight out of the freezer but the cookie gets a bit hard.

I’m totally making more ice cream cookie come summer. These were awesome.

Brownie Cookie and Strawberry Ice Cream Sandwiches

Brownie Cookie and Strawberry Ice Cream Sandwiches (makes about 18 sandwiches)
Adapted from Martha Stewart’s Cooking School

1 vanilla bean
6 large egg yolks
1/4 tsp table salt
1/2 cup sugar
1 1/2 cups very cold heavy cream
1 1/2 cups milk
3 tablespoons light corn syrup
1 cup high quality strawberry jam (preferably homemade)1 recipe chocolate brownie cookies

Split vanilla beans lengthwise with a sharp paring knife. Gently scrape out all the seeds. Place vanilla-bean scrapings and pods in a medium saucepan with milk, cream, salt and half the sugar. Scald the mixture, cover, and remove from heat. Let steep for 30 minutes.

Combine egg yolks and the rest of the sugar and whisk together in a medium bowl. Return milk to stove, and bring just to a simmer. Using a measuring cup or ladle, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, whisking constantly until blended. Keep adding milk mixture, about 1/2 cup at a time, until it has all been added. Whisk until combined.

Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes and 170F. The custard should retain a line drawn across the back of the spoon with your finger.

Fill a large bowl with ice and water. Remove pan from heat and pour through a mesh sieve into a medium bowl set in the ice bath. Stir occasionally until cooled. (Discard vanilla-bean pod and strained seeds.) Cover bowl, and transfer to refrigerator until chilled, at least 30 minutes but overnight is best.

Pour custard into an ice-cream maker, following the manufacturer’s instructions. Churn until the ice cream is almost set. Add 1/2 cup of the jam and churn for a minute or two more. Transfer soft ice cream to an airtight plastic container and fold in the last 1/2 cup of jam. Freeze at least 4 hours and up to 1 week.

Brownie Cookie and Strawberry Ice Cream Sandwiches

Roasted Banana Ice Cream with Hard Chocolate Topping

Get ready for it.

We may be in the middle of February but I am giving you nothing but ice cream recipes this week. I already gave you an ice cream cake recipe on Monday. Friday will bring ice cream sandwich cookies. Today- ice cream AND my favorite topping.

Roasted Banana Ice Cream with Hard Chocolate Topping

I have become a bit ice cream obsessed as of late. I keep our ice cream churning base in our little chest freezer so I can make ice cream whenever I want. It is a bit of a problem if you ask me. Oh but homemade ice cream is so good! (Except the once it wasn’t. Speaking of which, I need to dig that stuff out of my freezer and pitch it)

Growing up one of my favorite treats was an ice cream cone from Dairy Queen dipped in chocolate. The chocolate would harden on the cold ice cream making the most delicious hard shell. God knows what was in the chocolate to make it do that. As an adult I have been known to make late night runs to the all too close Dairy Queen for a tiny dipped cone.

Roasted Banana Ice Cream with Hard Chocolate Topping

A few months ago I saw a recipe for “magic shell” topping and nearly fell out of my chair when I saw the ingredient list- chocolate and coconut oil. That’s it. I cannot tell you how many times I have made this recipe lately. In fact I am embarrased how often I make it. I simply keep it in the fridge then give it a quick spin in microwave when I want to use it. Oh my yum.

It is exactly like stuff from Dairy Queen except it comes with piece of mind of knowing what you are eating.

Roasted Banana Ice Cream with Hard Chocolate Topping

A popular late night snack around here is dipping slices banana in melted chocolate then freezing them. We slice and dip before starting Little’s bedtime routine. By the time he is finally out the bananas are deliciously frozen. So when I saw a recipe for roasted banana ice cream I knew I had to pair it up with the perfect chocolate topping.

And I was not disappointed.

Roasted Banana Ice Cream with Hard Chocolate Topping

Roasted Banana Ice Cream (makes about 1 quart)Adapted from The Perfect Scoop by David Lebovitz

3 medium overripe bananas, peeled and cut into large pieces
1/3 packed brown sugar
1 tbsp butter, cut into small pieces
1 1/2 cups whole milk (plus extra for thinning if needed)
2 tbsp sugar
1 tsp vanilla extract
1 1/2 tsp fresh squeezed lemon juice
1/4 tsp salt

Preheat the oven to 400 degrees F. In a shallow baking dish toss together the banana, brown sugar and butter. Bake in the preheated oven for 40 minutes, stirring occasionally. Once caramelized and delicious, remove from the oven.

In a blender combine the banana mixture, milk sugar, vanilla extract, lemon juice and sea salt. Blend until smooth. Chill until very cold, preferable overnight. When you remove it from the fridge check the consistency. I needed to add about 1/2-2/3 cup milk to thin it enough to work in my ice cream maker. Mix in your ice cream maker according to the directions.

Roasted Banana Ice Cream with Hard Chocolate Topping

Chocolate Topping (“magic shell”) (makes about 1 cup)
Adapted from Skip to My Lou

3/4 cup chocolate (preferably really good dark chocolate chopped but chips will do)
1/4 cup coconut oil

Melt chocolate chips and coconut oil in the microwave about 1 minute (depending on your microwave). Allow to sit a few minutes to allow the heat of the oil to melt the chocolate chips and then stir until smooth. It will be runny. Pour over ice cream. Wait a few moments for it to harden. Enjoy.

Roasted Banana Ice Cream with Hard Chocolate Topping

Tiramisu Ice Cream Cake (100th post!)

Hi.

I’m a bit teary eyed right now. Honestly.

I never thought about getting to 100 posts. When I started this tiny blog I had no idea what to expect. I still have no idea what is going on here. It seems though, and correct me if I am wrong, that I have at least a few of you reading on a regular basis. It also seems that you like my recipes. And, although there has been a bit of a hiatus lately, it seems that my pictures aren’t half bad (have you noticed my FoodGawker and TasteSpotting badges?).

Tiramisu Ice Cream Cake

So for this 100th post I made a cake. Well… that isn’t really true. I made my dad a birthday cake and decided to make it my 100th post. Are we still friends? Good.

This cake took me six days to make. It required an absurd amount of mascarpone so like any reasonable idiot that I am I opted to make my own. Yeah. I made my own mascarpone. Then I made ice cream twice, did battle with an argumentative pound cake, sweated bullets while trying to assemble a mess of melting ice cream, and whipped up the most amazing hot mocha fudge sauce. If you are keeping track that was five separate recipes plus assembling the little monster.

Tiramisu Ice Cream Cake

You know what? It was a huge hit. My very first ice cream cake was met to rave reviews, clean plates, and requests for more cake in the future. The texture and flavor of this cake is beyond compare. The ice creams are smooth and rich offset by the butter pound cake which stayed soft even when frozen. And the fudge sauce. Oh the mocha fudge sauce. So incredibly delicious and it elevated the cake from delicious to spectacular.

The next birthday I get to make a cake for is mine and I want ice cream cake too. Hopefully the next one wont take the better part of an entire week. I’m thinking chocolate cake with mint ice cream. That is if the mint in my yard gets a growin’ here soon.

Tiramisu Ice Cream Cake

Ps. Thanks for being my reader. Much love.

Tiramisu Ice Cream Cake (makes 1 cake with 10-12 servings)
Adapted from Gourmet Cookbook

1 pound cake (I used this recipe omitting the rosemary) sliced lengthwise in to four layers.
3 tablespoons dark rum
2 tablespoons Kahlúa
3 ounces fine-quality bittersweet chocolate, grated

For the mascarpone ice cream:
2 large whole eggs
1/2 cup sugar
1/2 teaspoon vanilla
2 cups mascarpone (about 17 ounces, available at most cheese shops and some specialty food shops)

For the espresso ice cream:
2 large eggs
1/2 cup sugar
1 teaspoon vanilla
1/2 cup milk
1 1/2 cups heavy cream
4 tablespoons instant espresso powder dissolved in 3 tablespoons boiling water

Make the mascarpone ice cream:
In a bowl with an electric mixer beat the whole eggs and the sugar until the mixture is thick and very pale and beat in the vanilla, a pinch of salt, and the mascarpone until the mixture is combined well. In a bowl beat the egg white until it holds soft peaks and beat it into the mascarpone mixture. Chill the mixture until it is cold and freeze it in an ice-cream freezer according to the manufacturer’s instructions.

Make the espresso ice cream:
In a bowl with an electric mixer beat the eggs and the sugar until the mixture is thick and very pale and beat in the vanilla, the milk, the cream, and the espresso mixture, cooled. Chill the mixture until it is cold and freeze it in an ice-cream freezer according to the manufacturer’s instructions.

Assembly:

On a baking sheet toast the pound cake slices in one layer in the middle of a preheated 350 °F. oven for 8 to 10 minutes, or until they are colored lightly and dry. In a small bowl stir together the rum and the Kahlúa, brush the slices on both sides with the mixture, and let them cool on a rack.

Line a loaf pan 9 by 5 by 3 inches, with plastic wrap, letting the plastic wrap hang over the edges by several inches, Lay one pound cake layer in the pan and pack in half the espresso ice cream, smoothing it, and sprinkle the top with 3 tablespoons of the chocolate. Lay in another pound cake layer and pack in the mascarpone ice cream, smoothing it, and sprinkling the top with 3 tablespoons of the remaining chocolate. Lay another layer of the pound cake down, pack in the remaining espresso ice cream, smoothing it, and lay the last pound cake layer on top, packing the cake in firmly. Fold the plastic wrap over the top and freeze the cake overnight. Invert the cake onto a platter, discarding the plastic wrap, and sprinkle any remaining chocolate decoratively over the top.

Tiramisu Ice Cream Cake

Mocha Fudge Sauce (makes 2 cups)
Adapted from Gourmet Cookbook
1 cup firmly packed light brown sugar
1/2 cup light corn syrup
1 1/2 tablespoons instant espresso powder
3 ounces unsweetened chocolate, chopped fine
1/2 cup heavy cream
3 tablespoons Kahlúa
Pinch of salt
In a small heavy saucepan combine the brown sugar, the corn syrup, and the espresso powder, bring the mixture to a boil over moderate heat, stirring, and cook it, stirring constantly, for 3 minutes, or until the sugar is dissolved. Remove the pan from the heat, stir in the chocolate, the cream, the Kahlûa, and a pinch of salt, and stir the sauce until it is smooth. Serve warm.

Happy birthday dad!

Happy happy birthday Daddy. Love you bunches.

Vanilla ice cream

So many things about this are ridiculous.

My little town has been socked in with fog for the past 6 months. Ok probably only two weeks but it FEELS like six months. The temperature gets up 30 F which is ridiculously low for the Willamette Valley. And yet I felt the need to make ice cream. What?

Homemade vanilla ice cream- rich and creamy.

I’m on a tight budget these days. Really tight. It is good really. I am learning how to cook frugally and I am hardly ever throwing away food anymore. It is quite satisfying. However, while shopping for the ingredients for ice cream, I found myself having to make the choice between a quart of heavy cream or a really tasty looking 22 oz bottle of beer. I really wanted beer. I really wanted to make ice cream. So no beer for me that day. Who have I become?

I had a healthy breakfast, chickpea and avocado salad for lunch, went to yoga, went on a run (in 28F), then stuffed my face with full fat ice cream. Seriously? Who does that? I had such a sugar crash not long after. That did not feel good at all.

Homemade vanilla ice cream- rich and creamy.

But you know what does sound good? This ice cream with a shot of espresso dumped over it. I’m fairly confident that is what I will be doing later this afternoon.

So yes, it is cold outside. We need to be eating healthy food to make up for the holidays. I don’t care. I got my ice cream maker for Christmas and by golly I’m going to use it. That way when peaches are in season and it is sweltering outside I will be an ice cream master and can whip it the most amazing ice cream in nothing flat. You will want to move in with me. I promise.

Even if we don’t have AC.

Homemade vanilla ice cream- rich and creamy.

Vanilla Ice Cream (makes about 1 quart)
from David Lebovitz

Over the course of the coming months I will be making many batches of ice cream. I decided to start with a basic vanilla to figure out what I do and don’t like.

1 cup whole milk
A pinch of salt
3/4 cup sugar
1 vanilla bean, split lengthwise
2 cups heavy cream
6 large egg yolks
1 teaspoon pure vanilla extract

Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.

To make the ice cream, set up an ice bath by placing a 2-quart bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula (175-180 F). Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.

Homemade vanilla ice cream- rich and creamy.

Amazingly simple. Delicious topped with a bit of homemade strawberry jam.