Showing posts with label ice cream. Show all posts
Showing posts with label ice cream. Show all posts

Wednesday, January 18, 2017

Fresh ice cream with Blum's coffee crunch candy from author @DarylWoodGerber


From Daryl aka Avery:

Back in December, I shared a memory of my childhood. My grandmother used to take the three of us (my two sisters and me) shopping for Christmas dresses, and then we would go to Blum's Coffee Shop for Coffee Crunch Cake. The candy crunch of the cake is what made it special. Well, I had lots of candy left over when I made the recipe, so I bagged it and contemplated what to do with it. Finally I decided to make some fresh ice cream and top it with the crunch.

Talk about delicious!!

In case you missed that post, I'm sharing the recipe for the coffee crunch candy again.

Make the candy first. It has to cool for 30 minutes, and you'll have lots left over for snacking.

Then get ready because I'm sharing my favorite vanilla ice cream recipe. I know, it's January, and it's cold, but I'm a believer in ice cream all year long. The house is warm. You can put on a robe and slippers and even sit on a hot water bottle if you have to, but ice cream is not just a summer treat (for me).

There's something about the texture of ice cream that really soothes me. Add the crunch of this candy, and it's a texture masterpiece.  LOL

Now, occasionally I like to share the history of a food. I'm not an expert, but I do research, so here are a few tidbits that I plucked off of Wikipedia. I don't know if they are true, but heck, it's always fun to learn a little history, even if it's not entirely true, right? Most early ice creams involved ice...

Ice Cream Origin:
During the 5th century BC, ancient Greeks ate snow mixed with honey and fruit in the markets of Athens. The father of modern medicine, Hipopocrates, encouraged his Ancient Greek patients to eat ice "as it livens the lifejuices and increases the well-being." (Wiki got this from a Norwegian site).
AND
When Italian duchess. Catherine D'Medici, married the Duke of Orléans, in 1533, she is said to have brought with her to France some Italian chefs who had recipes for flavoured ices or sorbets. One hundred years later, Charles I was, it was reported, so impressed by the "frozen snow" that he offered his own ice cream maker a lifetime pension in return for keeping the formula secret, so that ice cream could be a royal prerogative. 
If you want to know more, go to this link: Wikipedia - ice cream.  It's fun reading.

COFFEE CRUNCH CANDY

Ingredients:

1 ½ cups sugar
¼ cup strong brewed coffee (I used espresso)
¼ cup light corn syrup
1 tablespoon baking soda, sifted

Line a 15 x 9 pan with parchment paper. Set aside.

In a 4-quart saucepan, combine the sugar, coffee, and corn syrup.  Bring to a boil.  Cook over medium heat to just below the hard-crack stage (310 degrees on a candy thermometer.) NOTE: I put this mixture into too large a pot and had to hold the candy thermometer, so do use only a 4-quart saucepan! This takes about 10-12 minutes to get to 310 degrees. (I stirred often.)




Remove from heat for 10 seconds and then sprinkle the baking soda evenly over the sugar syrup.  Whisk until combined. This will foam up and turn light brown.  Pour immediately onto the parchment paper and spread out so it’s bubbly-flat.


In thirty minutes, tap the candy with a wooden spoon to crack into small bits.

KIDS BREAKING UP THE PIECES! YOU WILL, TOO. IT'S A WAY TO GET YOUR AGGRESSION OUT!  :)



VANILLA ICE CREAM - BASIC RECIPE

(serves 6-8)

1 cup whipping cream
3/4 cup sugar, divided
1/8 teaspoon salt
2 teaspoons vanilla
1 (12-ounce) can evaporated low-fat milk
3 large egg yolks


In a saucepan, over medium heat, cook whipping cream, ¼ cup of sugar, salt, vanilla, and evaporated milk. Cook for 3-5 minutes, until tiny bubbles form around the edges. DO NOT BOIL.

Remove from heat and let stand 10 minutes. 


In a medium bowl, combine the remaining ½ cup sugar and egg yolks. Stir well. Gradually add the hot milk mixture to the egg mixture, stirring constantly. 

Return the mixture to the saucepan. Cook over medium heat for 3-5 minutes, until tiny bubbles form again. DO NOT BOIL. 



Remove the pan from the heat. Cool at room temperature (for about 30 minutes) and then set in refrigerator for 2 hours.

Pour chilled mixture into ice cream maker and freeze according to manufacturer’s instructions.  (Mine takes approximately 30 minutes).

During the last 5 minutes, pour in a candy or sauce of your choice.

Pour ice cream into a clean freezer-safe container. Cover and freeze for at least 2 hours.


NOTE: The beauty of using the evaporated low-fat milk is that it reduces the extra moisture in homemade ice cream that can “ice up” when frozen.


Savor the mystery!
Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

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Wednesday, August 24, 2016

Banana Bread Sundae from author @DarylWoodGerber


From Daryl aka Avery:

I was starving for a quickie afternoon snack and in desperate need of spoiling myself. Ever felt like that?

I scoured the refrigerator but nothing was whetting my appetite. I had banana bread on hand. Okay, great, I thought. With a cup of coffee. Fine. But it wasn't wowing me and I needed to be wowed, so then I thought, hmmm, what about a sundae. I have all the fixings.

So here's an idea, in case you need some inspiration to make a sundae of your own so you can spoil yourself.

What do you have on hand?

Get the prettiest sundae cup you can find.

Cut up cookies or whatever you like and let's get started.

First:

Whipped cream. Spritz some in your glass.

Now, cut up your bread or cookie and put it on the whipped cream.

Drizzle with your favorite syrup. I used Hershey's chocolate.

Spritz more whipped cream.

Now add a scoop of ice cream. Top with whipped cream. Drizzle with more syrup. Voila!






Here's the recipe for my banana bread, if you want to get started!


GLUTEN-FREE BANANA BREAD
Ingredients:

4 tablespoon oil

1 cup brown sugar

1 egg plus 2 egg whites

3 ripe bananas, mashed

1 teaspoon Alcohol-free Vanilla

2 tablespoons milk

2 tablespoons vinegar
1 cup sweet rice flour

¼ cup soy flour

¼ cup potato starch

¼ cup tapioca starch

½ teaspoon xanthan gum

1 teaspoon cinnamon

2 teaspoons baking soda

½ cup chocolate chips or nuts (if desired)

  Directions:

Preheat oven to 350 degrees.

In bowl, mix oil, sugar, eggs, bananas, vanilla, milk, vinegar.

Add in flours, starches, xanthan gum, cinnamon and baking soda.

Stir well.  If desired, add chocolate chips or nuts.

Pour into 9x5 loaf pan rubbed with oil.  Bake for 45- 50 minutes or until toothpick comes out clean.



Savor the mystery and say cheese!
Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest

Plus check out my website.

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Tuesday, August 23, 2016

No-Churn White House Ice Cream (No Machine Needed): A Non-Partisan Recipe by Cleo Coyle


With the presidential election season heating up, I'm sharing a recipe to help us passionate voters keep our cool--ice cream! And not just any ice cream. This ice cream is a celebration of the long, hard road our candidates are taking toward that famous Pennsylvania Avenue address. 



White House is a classic American ice cream flavor that can be traced back to at least 1929, when it first began appearing in newspaper ads. But it more likely originated in the late 19th or early 20th century.

In the Western Pennsylvania area, where my husband and I grew up, it was a real favorite. During the summer months, local ice cream shops (including a beloved chain called Islay's) often sold out.

These days, this retro flavor is difficult to find, which is why I make it from scratch with the no-churn recipe below...





A note from Cleo...

Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.

My no-churn version of this ice cream classic is incredibly easy to make, requires no cooking or ice cream machine, yet produces a lovely, creamy, absolutely delicious dessert. For my husband, it brings back especially fond memories since it was his favorite flavor during his boyhood.

And for those of you who are not fans of the White House (the ice cream, that is, since this is a non-partisan post!), I have good news.

Like the coming November ballot, more than one choice awaits you...


To get my recipes for "A Better" No-Churn Chocolate, No-Churn Vanilla, or No-Churn Coffee ice cream with a free, downloadable PDF of all three recipes, click here or on the photo above.


For my No-Churn Vanilla Bean ice cream recipe (also with a free PDF and tips on how to work with vanilla beans), click here or on the photo above. . . . 

And what about today's recipe?

Here's the scoop!




To download this recipe
in a free PDF that you can
print, save, or share,

How to Make No-Churn 

White House Cherry Ice Cream


Makes a little over 1 quart (1 liter), about 5 cups




INGREDIENTS:

2 cups heavy cream (aka heavy whipping cream)

1 (14 ounce) can sweetened condensed milk (about 1-1/4 cups)

1/2 cup evaporated milk

1/4 cup of the liquid drained from a jar of maraschino cherries
(or the syrup from making your own, see cherry note below)*

25 maraschino cherries drained well and sliced in half*



(*Cherry note: You can use store bought maraschino cherries or make your own. Check out this easy, non-alcoholic version from Food & Wine by clicking here.)

DIRECTIONS: 

(1) In a chilled metal, glass, or ceramic bowl, beat heavy cream with an electric mixer until thickened. How thick exactly? 


Do not create whipped cream. 

Instead, beat the cream only until it resembles
a thickened white gravy, as you see below...



(2) Now add the sweetened condensed milk, evaporated milk, and 1/4 cup of liquid from the jar of maraschino cherries...




With the mixer on low, blend the mixture well until smooth.Do not add the cherries or they will simply sink to the bottom of your pan. Instead...



(3) Pour the mixture into a chilled 9 x 5 metal loaf pan. A metal pan will conduct the cold better than a sealed plastic container. Do not fill pan to the very top. Place pan in the freezer uncovered for about 90 minutes to 2 hours. 


When the mixture has thickened enough to prevent the cherry halves from sinking to the bottom of the pan, fold in the cherry halves. If they still sink, all is not lost. Continue freezing another hour and use a spoon to stir up the mixture, folding the cherries up from the bottom until they are distributed throughout. 


(4) Use the back of a large spoon to smooth the top of the ice cream in the pan. Wrap the loaf plan in plastic wrap, keeping the plastic from touching the ice cream. Place the pan in the freezer for 8 to 12 hours more. 

To store: scoop the finished White House Ice Cream into a re-sealable plastic container or continue to re-wrap the metal pan in plastic wrap to prevent freezer burn, and...








Eat with joy!


~ Cleo Coyle
New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
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Visit my online coffeehouse here.




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