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Endless Ice Cream: Chocolate Sesame

You may have noticed the lack of chocolate in my ice cream recipes. It’s not that I don’t like chocolate. I just forget about it sometimes. I found a few bars of Green & Black’s stashed away in my cupboard, so I figured it was time to break out a chocolate ice cream.  This ice cream is a riff on a recipe I came across in Tea with Bea for a milk chocolate sesame tart topped with cherries. I was intrigued by the though of chocolate and sesame together. This ice cream does not disappoint—it is incredibly rich and chocolatey, the sesame right along side it giving it a depth often lacking in your typical chocolate ice cream. A quick note about the ice cream base: since it is made with buttermilk, the base absolutely must be thoroughly chilled before churning, otherwise the buttermilk will break and separate the custard.

Chocolate Sesame Ice Cream

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Endless Ice Cream: Cherry Whiskey Caramel

When I saw the Father’s Day cake from bakersroyale, I knew I had to make it. Actually, I made two. It was one of those fortuitous days where I had everything on hand for the recipe, plus a little extra. Have you ever eaten something that has left you breathless, wordless? That’s how I felt about this cake.  The combination of flavors was just perfect. So of course I had to convert it to ice cream form: almond flavored ice cream, with a salted caramel swirl and whiskey-soaked cherries. And while the ice cream didn’t leave me quite as stunned as that cake did, it is very, very delicious. The cherries can be made and refrigerated up to 3 days ahead, and the salted caramel sauce can be made up to 2 weeks ahead if you’re not up to tackling everything in one day.

Cherry Whiskey Caramel Ice Cream

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Endless Ice Cream: Apricot Buttermilk

Stone fruit season is starting. My first indicator was the tray of two dozen ripe, juicy apricots at the grocery store for $2. So in the spirit of seasonality, here is my take on apricot ice cream.

Stone fruit is great for ice cream. Their high levels of fruit pectin mean you don’t need to add a thickener like egg yolks or syrup. The only cooking required is the roasting of the apricots. You could also substitute peaches for the apricots if that’s what you have on hand.

Apricot Buttermilk Ice Cream

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Burns My Bacon: Swooning

Am I the only one sick of seeing the word ‘swoon’ every time a blogger or blog commenter sees anything they would consider shoving in their pie hole? Wait, wait. Let’s back up and start with the definition of swoon.

swoon (verb): FAINT, DROOP, FADE

swoon (noun): a partial or total loss of consciousness; a state of bewilderment or ecstasy

Okay, so maybe the sight of something so delicious has caused them to become bewildered. Or brought on a state of ecstasy. But I doubt it. And really, using the word ‘swoon’ brings to mind the image of an 18th-century noblewoman passing out at the mention of undergarments in public. Do you really need smelling salts to revive you after you looked at that fucking cupcake? No. You don’t. Or maybe you have vertigo. Hell, why don’t you head over to WebMD and check out the medical conditions that may be causing you to swoon. I’m pretty sure ‘looking at food’ isn’t listed.

It seems that these overused words cycle and run their course in the blogging world. It wasn’t too long ago that the ‘word’ ahem ‘delish’ was used in every other sentence. Thankfully, it seems to be fading. I can only hope ‘swoon’ runs its course and disappears sooner rather than later.

 

in Rants & Raves 5 comments
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Artsy Photo of the Day

Garden Spectrum.

This is about what I harvest each day. Not too shabby considering the extreme heat and drought. How’s your garden going?

in Photos / Veggie 0 comments
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Endless Ice Cream: Peach Leaf

While I’m all for over-the-top, multi-ingredient ice creams, some times a bit of simplicity is best. When a co-worker mentioned that her peach trees were flourishing, I jumped on the opportunity to beg for a handful of leaves. I had read that peach leaves impart a subtle, bitter-almondy flavor in custards. I wanted to try it in ice cream, and I was fortunate enough to obtain some unsprayed, fresh, young leaves. The steeping milk needs to be watched fairly closely. The first batch I let steep for 50 minutes and it was way too bitter (I should have known better—I bit into a whole leaf and almost choked on the bitterness). I tossed it and started again, letting it steep half the time, tasting it every ten minutes to make sure it didn’t turn bitter again. The end result is a lovely, almond-scented ice cream. Perfect to accompany some tea cakes on a hot day.

Peach Leaf Ice Cream

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Artsy Photo of the Day

Just harvested 24 pounds of shallots. Recipe suggestions?

in Photos / Veggie 3 comments
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