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The Basics: Vanilla Ice Cream

partysugar — Mon, 14 Sep 2009 07:50:37 -0700

There's nothing like fresh-churned homemade ice cream. It's cool, but melts in your mouth, creamy and smooth, and when compared to a grocery store variety, has a richer, cleaner, more pure taste. To make ice cream you need an ice cream maker and a little skill, but most of all, it requires patience. Many recipes are egg-based, and one of the steps involves tempering a ribbon-like egg yolk and sugar mixture with warm milk. If you aren't patient, the eggs will scramble. Patience also comes in handy while you're waiting for the ice cream to freeze! When mastering the basic procedure, start with vanilla ice cream. It's a flavor that can be enjoyed in every season, is loved by all, and pairs with a variety of desserts. Once you know how to make vanilla, it's easy to experiment with more complex flavors - you can stir in strawberry puree, or chunks of chocolate, or small pieces of Oreo cookies. To learn how it's done, keep reading.

Yummy Link: Root Beer Float Pops

partysugar — Mon, 07 Jul 2008 11:15:22 -0700

By now you've probably noticed that this Summer we are officially obsessed with Popsicles. How delicious do these root beer float pops sound?! They're a combination of vanilla ice cream and root beer with a cherry garnish. -Erin Cooks

I Scream, You Scream We All Scream For Ice Cream!

partysugar — Mon, 23 Jul 2007 01:48:39 -0700

Not only is today National Vanilla Ice Cream Day, but it's the ice cream cone's birthday as well! Charles Menches is credited with inventing the ice cream cone when he began scooping ice cream into pastry cones at the 1904 World's Fair. Nearby ice cream venders caught on and historians believe that there were over 50 ice cream stands serving ice cream in cones by the time the fair ended on December 1st. By the next summer, people all over America were cooling down with ice cream cones. I prefer the thin, crisp standard grocery store sugar cone, so I'll be buying a box and whipping up a batch of vanilla ice cream. Purchase your favorite cones - or - and make vanilla ice cream to celebrate! For a classic recipe with flecks of vanilla bean, read more

Vanilla Ice Cream
From Alton Brown
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2 cups half-and-half
1 cup whipping cream
1 cup minus 2 tablespoons sugar
2 tablespoons peach preserves (not jelly)
1 vanilla bean, split and scraped

Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan*.
Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly.
Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.
Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard in the machine.
Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.

Makes 1 quart.

*Note: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil.

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Homemade Vanilla Ice Cream

partysugar — Fri, 04 Sep 2009 11:35:27 -0700

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Summer of Sandwiches: Vanilla Caramel & Saltines

YumSugar — Wed, 18 Jul 2007 10:01:38 -0700

What I'm about to say is going to sound a little crazy, but you're going to have to just trust me on this one. When I was a little kid, my uncle took me to an ice cream factory that made the most amazing ice cream sandwiches. There was a rich layer of vanilla ice cream sandwiched between two crisp saltine-style crackers. That's right, salty thin crackers. Before you knock it, you must absolutely give it a try - the salt/sweet combo works well, and the texture is perfect. I personally think they taste best when they're firm, but they're pretty good when the ice cream is gooping out of the sides too.

In order to indulge in this taste sensation, all you have to do is pick up a high-quality ice cream (I suggest vanilla, strawberry, or some sort of vanilla/caramel) and plain saltine crackers.

Choose a rectangular-packed ice cream (this way you can remove the packaging and cut into perfect squares) if possible - else scoop ice cream, place between saltines and use a knife to cut off the excess sides. Place into freezer until slightly-firm and serve!

Alternatively, if you plan on making a lot of sandwiches, you could spread ice cream onto baking sheet, place into freezer until firm and cut into perfect sized squares. No matter which route you choose, remember to have fun! Oh and trust me on this one, it's a delicious combo!

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Summer of Sandwiches: Classic Choco-Vanilla

partysugar — Fri, 29 Jun 2007 07:57:31 -0700

Last week YumSugar kicked off our new summer series - 14 weeks of ice cream sandwiches - with a delicious mint ice cream and cone cookie sandwich. For my first sandwich I thought it would be nice to begin with the classic chocolate cookie/vanilla ice cream combo. These little gourmet sandwiches - they're gourmet because they are homemade and much more sophisticated than their convenience store cousin - are super easy to make and involve NO gadgets! No Kitchenaid, ice cream maker, or hand mixer is necessary, so what are you waiting for?? Get the recipe now, enjoy this taste treat, just read more

Chocolate Cookie & Vanilla Ice Cream Sandwiches
Modified from Dave Lieberman

1 cup unsalted butter, at room temperature
1 cup packed light brown sugar
3 tablespoons milk
1 teaspoon vanilla extract
1 egg, lightly beaten
1 1/4 cups all-purpose flour
1 teaspoon salt
1/2 cup cocoa powder
3/4 teaspoon baking soda
1 pint vanilla ice cream

Position an oven rack in the center of the oven and preheat oven to 375 degrees F.
In a medium bowl, using a wooden spoon, mix the butter and sugar until light and fluffy.

Add the milk and vanilla and mix until smooth. Beat in the egg until incorporated.

In a separate bowl, whisk together the flour, salt, cocoa, and baking soda until smooth and combined.

Gradually mix the dry ingredients into the wet mixture until fully incorporated. Do not over mix or the dough will become tough.

Form about 2 tablespoons of dough into 1 1/2-inch balls and place on ungreased cookie sheets about 2 inches apart. Press down lightly and gently round edges. Bake for about 12 minutes, rotating the pan halfway through baking.

Remove from oven and let cool completely.
Scoop about 1/3 cup ice cream and press between 2 cooled cookies. Freeze immediately until firm, about 1 hour, and then serve.

Makes about 12 sandwiches.

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Come Party With Me: Father's Day - Dessert

partysugar — Wed, 17 Jun 2009 11:30:46 -0700

While planning a Father's Day menu, the most important thing to do is ask dad what he wants. The day will be more special if you involve him in the process. Since my dad is a fan of no-fuss classic cuisine, I originally thought to serve him homemade vanilla ice cream with chocolate fudge sauce for dessert.

Then I came across this recipe for vanilla chocolate popsicles and knew I had to make them! When I was little, my dad and I would often share Klondike bars, so making this variation will recreate the memories. While it's simple, the recipe requires time: get started on Friday at the latest. To look at the technique, read more.

Snowy Peak Pops
From Martha Stewart Kids

Ingredients

2 pints vanilla ice cream, slightly softened
9 ounces semi- or bittersweet chocolate, chopped into small pieces
1/2 cup white nonpareils
Styrofoam block or floral foam

Directions

Fill eight 2-ounce pop molds with the ice cream. Insert a wooden pop stick into each. Transfer to freezer, and freeze until hard; overnight is best.
Place a heatproof bowl, or the top of a double boiler, over a pan of simmering water. Add the chocolate, and stir with a rubber spatula until almost melted.
Remove bowl from heat, and continue to stir until the chocolate is completely melted. Continue to stir occasionally until the melted chocolate is cool to the touch but still fluid, about 8 minutes.
Pour nonpareils into a wide bowl. Unmold the pops one at a time, and dip in the room-temperature chocolate once or twice to coat. Let excess chocolate drip off over bowl, then quickly dip the pop in the nonpareils. Press lightly to adhere.
Set pops upright by inserting their sticks into Styrofoam block. Return to freezer to set, at least 2 hours or overnight.
Uncoated pops will keep in their molds for 2 weeks. Once dipped, the pops will keep in the freezer for up to 1 week.

Makes 8.

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Keeping It Simple

partysugar — Wed, 17 Jan 2007 15:58:01 -0800

I love to go crazy making an expert level dessert with layers full of syrups, cakes, creams, and frostings, but I also love creating a supremely simple dessert with one or two easy components. It's because desserts are like handbags, one day you choose your Dior and the next day you feel more like your Target.

Yesterday I was in the mood for an intricate princess cake with marzipan dome and today all I want is vanilla ice cream and chocolate sauce. The classic "can't go wrong" combination of vanilla and chocolate in its purest form. Pour this chocolate sauce over your favorite store bought vanilla ice cream (my recommendation: Häagen-Daazs vanilla bean) or if you are feeling adventurous, break out the ice cream maker and whip up a batch of homemade vanilla ice cream. For the recipes, read more

Chocolate Sauce
From the Joy of Baking

12 ounces (340 grams) semisweet or bittersweet chocolate, cut into small pieces
1 cup (240 ml) heavy whipping cream
1/3 cup (66 grams) granulated white sugar
1/3 cup (80 ml) light corn syrup
1 tablespoon pure vanilla extract or strong liquor, such as rum, or liqueurs such as Grand Marnier or brandy

Place the chopped chocolate in a medium sized stainless steel bowl and set aside.
Combine the cream, sugar, and corn syrup in a saucepan and place over low heat. Bring to a boil, stirring often.
Remove from heat and pour immediately over the chocolate. Let stand until the chocolate has melted, then whisk until smooth.
Whisk in vanilla extract or other flavoring.
Store the sauce in the refrigerator in a tightly covered container. Reheat over simmering water before serving.

Makes about 2 cups.

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Vanilla Ice Cream
From Martha Stewart

2 vanilla beans
2 cups milk
6 large egg yolks
3/4 cup plus 2 tablespoons sugar
2 cups very cold heavy cream
1 teaspoon pure vanilla extract

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. Scald the mixture, cover, and remove from heat. Let steep for 30 minutes.
Combine egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Alternatively, 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 on low speed 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. 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 immediately stir in chilled cream to stop the custard from cooking. Pour through a mesh sieve into a medium bowl set in the ice bath, and stir occasionally until cooled. (Discard vanilla-bean pod and strained seeds.) Stir vanilla extract into cooled custard. Cover bowl, and transfer to refrigerator until chilled, at least 30 minutes or overnight.
Pour custard into an ice-cream maker, following the manufacturer’s instructions. Churn until the ice cream is just set, but not hard.
Transfer soft ice cream to an airtight plastic container; freeze at least 4 hours and up to 1 week.

Makes 1 1/2 quarts

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The Basics: Pear Crisp

partysugar — Mon, 16 Nov 2009 04:00:13 -0800

A crisp is a deep-dish fruit dessert that's topped with a crumbly oat, butter, and flour mixture. It's a fabulously easy and versatile finish to any home-cooked meal. Once you know the basic topping ingredients, you can use whatever fruit is in season. Apple crisp is my dad's favorite, but when I made this, I decided to use pears. As the crisp bakes, the topping browns and the fruit caramelizes. Crisps are best enjoyed warm out of the oven and are especially wonderful when paired with a scoop of vanilla ice cream. This old-fashioned and comforting dessert is always a crowd pleaser, so learn how to make it and read more.

Pear Crisp
From Ina Garten

Ingredients

4 pounds ripe Bosc pears (8-10 pears)
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced

Directions

Preheat the oven to 350 degrees F.
Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment.
Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

Serves 8.

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Yummy Link: Vanilla Frozen Yogurt

YumSugar — Fri, 04 May 2007 06:31:19 -0700

If you don't live close to a pinkberry yogurt shop, then you might need to learn how to make it on your own - here's a great frozen yogurt recipe to help you get started. - 101 Cookbooks