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

Tuesday, May 29, 2012

Beet ice cream


beet ice cream
beet ice cream
beet ice cream

I told you my beet obsession was taking me here.. to beet ice cream. And if you love beets, you can go there too. Even if you hate beets, you have to admit there is something mesmerizing about the color. Its like a natural fuschia.. which is probably where half of the obsession comes from.
Anyway... the ice cream was good.. but a little disappointing. It had a REALLY strong orange flavor which in my opinion, doesn't pair well at all with beets. Next time I'll use lemon zest AND maybe a bit more beet puree.. it was lacking in a strong beet flavor. Overall though, it was a good and gorgeous!


The recipe is from Jeni's splendid ice creams at home, which is the best ice cream book out there!

2 cups milk
4 tsp. cornstarch
1 1/4 cups heavy cream
2/3 cup sugar
2 tbsp. light corn syrup
1/2 tsp. kosher salt
Peel of 1 orange
3 tbsp. mascarpone cheese, softened
1/2 cup puréed roasted beets**
2 tbsp. poppy seeds

1. In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Add orange peel. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes.

2. Place mascarpone cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture; stir in beets. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled.

3. Remove orange peel. Pour mixture into an ice cream maker; process according to manufacturer's instructions, adding poppy seeds during the last minute of churning. Transfer ice cream to a storage container and freeze until set.

**to make pureed roasted beets: roast 2-3 medium beets in the oven on 450 until soft. peel and blend the beets in a food processor. strain through a fine mesh sieve to get a smooth puree.


Wednesday, May 23, 2012

lately..


bubbletea-resize
lately
lately
lately
lately
lately

lately...

-i've been drinking so much bubble tea, i may need an intervention. well, actually it's not so much bubble tea as a fruit smoothie with boba pearls. they are so addicting..
-i've been to salt & straw more times in the past couple weeks than i'd like to admit. you haven't live until you've tried their mint chocolate chip with lemon zest.. it's THAT good.
-i realized laurelhurst park is the prettiest photo location
-this is where you can find mosey just about any time of day. that or partially in my lap, partially laying across the laptop keyboard.
-i spotted this guy on a walk in our neighborhood. i've never met such a friendly squirrel.. i was tempted to bring home.. (do you see him standing in that picture??!)

Monday, May 7, 2012

i ♥ portland: salt & straw

salt and straw
salt and straw
salt and straw
salt and straw
salt and straw
salt and straw
salt and straw
salt and straw
salt and straw

Over the weekend, while it was pouring down rain and a whopping 50 degrees outside, I convinced Josh to go on a spontaneous ice cream date. Aren't those the best kind?! Actually any ice cream date is the best kind. Salt & straw is definitely the best ice cream you'll find in Portland. I have to exercise self-control so I don't end up there every day. I just love the unique flavors...(some are crazy.. see the menu up there?) I picked honey lavender this time (which was TOO DIE FOR..) and Josh got chocolate brownie. I have my eye on the lemon basil sorbet for next time.. which I hope is sooner than later.



All you locals that have never been, you need to go stat! And if you're ever visiting Portland, put salt & straw at the top of your Must-go list.

Happy Monday to you all.


Monday, September 13, 2010

peach frozen yogurt

This just might be the simplest recipe i've posted. Some peaches, a cup of yogurt and some sugar. Ta-da, perfect frozen yogurt.
fro-yo


Peach frozen yogurt

1.5 pounds peaches
1/2 cup water
scant 3/4 cup sugar
1 cup plain yogurt
a few drops of lemon juice

Peel the peaches, slice them in half and remove the pits. Cut into chunks and add them to a medium size pot with the water and cook on medium heat for 10 minutes. Add sugar, transfer to a different bowl and refrigerate. When the peaches are completely cool, add them to a food processor with the yogurt and lemon juice. Puree until almost smooth, but still some chunks.
Freeze in ice cream maker according to manufacturers instructions.
Now sit down at your dining table and enjoy a big bowl.
IMG_0513

Tuesday, March 16, 2010

Cookie no-dough ice cream and bake it pretty giveaway


Bake it pretty giveaway after recipe!




Sugar. It's my weakness. For the past few months (read: years) I've been battling the addiction. I really love my sweets. I love ice cream, cookies, cakes, muffins, and candy. Even really cheap "gross" candy.

I don't want to be addicted to the stuff but I also don't want to give up something that I get so much enjoyment from. That is where balance comes in.

I'm sugar "fasting" for six days a week. No brown sugar on my steel-cut oats in the morning, no sweet and sour tofu, no spaghetti sauce (unless homemade without sugar), ect. But one day a week I'll bake and eat whatever sweet I desire.

As a result, I don't feel sluggish all day, everyday. But I still get to indulge once a week. It's been working out great.

This week I could not decide for the life of me what I wanted to make. I had about 1001 ideas but nothing was popping out at me. Until I remembered this recipe I had bookmarked. I guess I have a thing for chocolate chip cookie dough.





Cookie no-dough ice cream
(adapted from joythebaker)

Note #1 from Abi: I used whole milk instead of half and half. I understood this would result in a less creamy ice cream but I was okay with that. And it was still absolutely divine. But if you want super creamy ice cream, go with the half and half.

Note #2 from Abi: After you pour the egg mixture back into the sauce pan, keep stirring the entire time! otherwise you might end up cooking some of the egg. If you do end up with some graininess (cooked egg), no worries. Just strain through a fine mesh strainer a few times until smooth.

1 cup chopped dark or semi-sweet chocolate
2/3 cup dark brown sugar
4 large egg yolks
2 teaspoons pure vanilla extract
2 cups half and half
1 1/2 cups whole milk (or reduced fat, if you prefer)
3 tablespoons unsalted butter
pinch of salt

Directions:
In a small sauce pan, melt the butter until it is a deep golden brown color. There will be charming little brown bits at the bottom of the pan. You don’t want it too burnt, otherwise it’ll taste, for lack of a better word, weird. Add the half and half and heat until scalding (not quite boiling).
In a separate bowl, whisk together the sugar and egg yolks until pale and fluffy. Take the half and half mixture off the heat, and add a little to the egg mixture while mixing. This is called tempering the eggs: introducing hot liquid a little at a time to eggs while stirring, as to not cook the eggs with the hot liquid. Add a little more (just over half of the hot mixture total) and the healthy pinch of salt, then pour everything back into the sauce pan.
Heat, stirring very often or constantly, until about 170 degrees, or until it coats a metal spoon. Transfer the mixture to a bowl and chill. Once the mixture is chilled, whisk in the additional 1 1/2 cups of milk and add it to your ice cream machine. When it’s almost fully churned, add your chopped chocolate. Eat directly from the ice cream maker or freeze overnight. Enjoy!


Now for the best part of this post.


I am sure many of you already know and love bake it pretty. If you don't, click on that link and you'll see what I'm talking about.

It is the cutest store you'll ever see. I seriously want ten of EVERYTHING they sell.

On bake it pretty, you'll find tons of cute cupcake liners like these: (Pictures via bakeitpretty.com)




ever adorable cookie cutters like these:






and even cute cupcake toppers like these




Plus sprinkles, cupcake kits, and tons more


To enter:

Head on over to bake it pretty and have a peek, then come back and leave a comment to tell me which item/s you'd want. And be sure to leave an email address so we can contact you if you win.

If you want to double your chances, post a link on twitter or your blog and link it back here in an additional comment.

The giveaway will be open until Sunday (3/21) at 9pm EST. I'll select the winner randomly, and announce on Monday.
SITE DESIGN BY RYLEE BLAKE DESIGNS