Showing posts with label ice. Show all posts

Friday, June 19, 2015

Be cool with Peachy Peach Ice Cream

Peachy Peach Ice Cream

Ingredients

1 1/2 pounds ripe peaches

1 1/2 tablespoons lemon juice

2 teaspoons vanilla

About 2/3 cup sugar

2 cups half-and-half (light cream)

Preparation

1. Peel peaches if desired (see note above), then pit and slice them. In a food processor or blender, purée 2/3 of the peaches with 1 tablespoon lemon juice, vanilla, and 1/3 cup sugar. Pour into a large bowl, add half-and-half, and nest bowl in ice water; stir often until cold, 10 to 15 minutes. Or cover and chill until cold, about 1 hour.
2. In a bowl, with a potato masher or fork, coarsely mash remaining peaches with 1/2 tablespoon lemon juice and 1/3 cup sugar. Set container in ice water and stir often until cold, about 5 minutes. Add to half-and-half mixture; taste, and add more sugar if desired.
3. Pour chilled mixture into a 1-quart (or larger) ice cream maker. Freeze according to manufacturer's directions until mixture is firm enough to scoop, dasher is hard to turn, or machine stops.
4. Serve ice cream softly frozen, or package airtight and freeze up to 1 week; let stand at room temperature 10 to 20 minutes to soften for scooping.

Strawberry Cheesecake Ice Cream Pie

Strawberry Cheesecake Ice Cream Pie

Adapted a bit liberally from Lisa Fain’s Mexican Coffee Ice Cream Pie

An additional note about texture: The cream cheese base of this pie gets firm but not rock-hard in the freezer (a good thing), but the whipped cream topping can get very firm, almost popsicle-like. If this isn’t to your liking, you can add the whipped cream right before serving, or only let it firm up 10 minutes in the freezer, enough that it can stand up to the wet strawberry topping but not be fully frozen.

Crust
1 1/2 cups (155 grams) finely ground graham cracker crumbs (from about 10 crackers)
3 tablespoons (40 grams) granulated sugar
2 pinches sea salt
7 tablespoons (100 grams) unsalted butter, melted

Cheesecake filling
1 8-ounce package cream cheese, at room room temperature
1 (14-ounce) can sweetened condensed milk
1 teaspoon finely grated lemon zest
1 teaspoon vanilla extract

Whipped cream topping
1 cup heavy or whipping cream
1 teaspoon vanilla extract
1 tablespoon granulated sugar

Strawberry sauce
1 pound strawberries, hulled and halved
2 tablespoons sugar
Juice of half a lemon
1 tablespoon cornstarch
2 tablespoons water

Make crust: Heat oven to 350°F. Combine graham crumbs, sugar and salt in a medium bowl and stir until mixed. Add butter and stir until crumbs are evenly coated. Press crumbs into the bottom and up the sides of a standard 9-inch pie dish. I like to use the outer edge of a heavy measuring cup to press in neat, firm sides but nobody will be the wiser if you just use your fingertips. Bake crust until lightly browned, about 9 to 10 minutes. Set on cooling rack to cool completely. Once cool, you can even transfer it to the freezer to get it started on the chilling process.

Make cheesecake filling: Beat cream cheese until soft and fluffy, then slowly beat in condensed milk until smooth. Beat in zest and vanilla. [This step updated to ensure everyone avoids lumps.] Pour into cooled crust and freeze for 6 to 8 hours, until firm.

Make whipped cream topping: Whip cream with sugar and vanilla until soft peaks form. Spread the whipped cream over the frozen filling and return to the freezer until firm, usually less than an hour.

Make strawberry topping: Combine strawberries, sugar, lemon, cornstarch and water in a medium, heavy saucepan. Let macerate for 15 to 20 minutes, then cook over medium-low heat to a simmer, stirring. Cook for 2 to 3 minutes more, then remove from heat and chill sauce completely. You can hasten this along by stirring it in a bowl set over a bowl of ice water. Chill strawberry sauce in fridge until needed. (We won’t be freezing this part.)

To serve: Using a hot, wet knife, cut pie into wedges and drape each with strawberry sauce. Eat, repeat.

Thursday, June 11, 2015

strawberry pretzel ice cream pie

strawberry pretzel ice cream pie:

Yield: 1 9-inch pie

INGREDIENTS

For the crust:

2 cups mini pretzels
¼ cup light brown sugar
2 tbsp. granulated sugar
¼ cup non-fat dry milk powder
1 tbsp. malt powder
9-10 tbsp. butter, divided

For the ice cream:

4-5 cups mini pretzels
1½ cups whole milk
1½ cups heavy cream
1 vanilla bean, split
¼ cup light brown sugar
¼ cup granulated sugar

For the topping:

1 lb. strawberries, rinsed, hulled and coarsely chopped
2 tbsp. sugar
1½ tsp. vanilla extract

DIRECTIONS

To make the crust, first make the pretzel crunch. Preheat the oven to 275˚ F. Crush the pretzels into small bits. (I put them in a pie plate and crushed with a heavy drinking glass. You could also place in a bag and use a rolling pin, but it is a waste of a bag!) Add in the sugars, milk powder and malt powder. Melt 7 tablespoons of the butter, stir in and toss until evenly combined and the mixture begins to clump. Spread the clusters on a baking sheet lined with a silicone baking mat. Bake for 20 minutes. Let cool completely.
Once the pretzel crunch has cooled completely, melt the remaining butter and toss 2 tablespoons with the entire batch of pretzel crunch. Press the mixture into the sides of a 9-inch pie plate in an even layer. (If the mixture isn’t sticking together, add the remaining tablespoon of butter and then shape the crust.) Transfer to the freezer to chill.
To make the ice cream, preheat the oven to 300˚ F. Place the pretzels on a lined baking sheet. Bake for about 15 minutes, until toasted. Let cool. In a medium saucepan, combine the milk and cream with the vanilla bean and sugars. Bring to a simmer over medium-high heat. Once the sugar has completely dissolved into the liquid and the mixture is just beginning to form small bubbles, stir in the toasted pretzels, cover and remove from the heat. Let steep about 5-8 minutes. Strain the mixture through a mesh sieve and discard the pretzels. Chill the mixture thoroughly before proceeding.
Freeze the pretzel ice cream base in an ice cream maker according to the manufacturer’s instructions. Once the mixture has reached a soft serve consistency, spread in an even layer in the pretzel crust. Return the pie to the freezer.
To make the topping, combine the berries, sugar and vanilla in a medium bowl and toss well to combine. Let the berries stand about 15-30 minutes to macerate. Gently mash some of the berries into the liquid with a fork. Spread the strawberry topping over the ice cream layer of the pie and freeze. (Alternatively, serve as is over the sliced ice cream pie for non-frozen berry topping. Both ways are good.) Let stand at room temperature about 5-10 minutes before slicing and serving.

SOURCE

adapted from Momofuku Milk Bar

bpressv1.6

VIDEOS

Tech News

Game Reviews

Recent Post