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Cinnamon Gelato

April 5, 2013 28 Comments

Cinnamon Gelato %The Baker Chick

I’ve been back from Italy for a whole week now, and I still can’t get the food we ate on that trip off my mind. There really is nothing like it. I’ve always been a sucker for good Italian food, so my expectations were obviously pretty high about eating in Italy. Unlike Paris where we left generally unimpressed with the cuisine, I’ve been scheming about ways to re-create some of the best dishes I had ever since getting home.

I had gelato every single day I was in Italy, and nothing was as amazing as the gelato alla cannella we had at Giolittis in Rome. Andy and I both were obsessed with it and had it every day we were there. It was oh so creamy, and was bursting with cinnamon flavor. I tried my hand at finding an at-home version, and I was SO happy with how this turned out.  Cinnamon Gelato %The Baker Chick

Filed Under: Ice Cream/Sorbet, Recipes Tagged With:

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Blueberry Ice Cream

August 13, 2012 10 Comments

Blueberry Ice Cream %The Baker Chick

If there was an award for the most beautiful color of any desert I’ve made- this blueberry ice cream would win hands down. That gorgeous purple shade is totally natural from the ripe berries and cream. After making these muffins, I still had lots of berries left, and since they were organic and plump, I knew I had to make a special recipe.

I’m a little sad that ice cream season is almost over, so I figured I’d go out in style with this pretty treat. It is simple as can be to throw together, and it churns up so perfectly. If I make this again, I will definitely add a touch of Grand Marnier as I think that would send it over the top. Instead, a touch of vanilla enhances the flavor.

Blueberry Ice Cream %The Baker Chick

No ice cream maker yet? I really couldn’t recommend it more. There is something so satisfying about churning (and eating) ice cream that you make from fresh ingredients. You don’t need an expensive machine to do the trick either. I’ve been using my cheap one for over a year now, and it works like a dream. (There are ways to make ice cream without a maker as well, though I’ve personally never tryed it.)

PS- 2 weeks and I’ll be a married lady! :)

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Blueberry Ice Cream

Yield: 1 quart

Ingredients

  • 2 cups picked-over blueberries
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 2 1/2 cups half and half
  • 1/4 tsp vanilla extract

Instructions

  1. In a saucepan bring blueberries, sugar, and salt to a boil over moderate heat, mashing berries and stirring with a fork. Simmer mixture, stirring frequently, 5 minutes and cool slightly. In a blender purée mixture with half and half. Add vanilla.
  2. Chill mixture, covered, overnight. (I really think it's important to chill it this long. Makes a huge differene.)
  3. Freeze mixture in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
http://www.the-baker-chick.com/2012/08/13/blueberry-ice-cream/

Recipe adapted from- Gourmet Magazine

Filed Under: Ice Cream/Sorbet, Recipes Tagged With: ,

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Tart Frozen Yogurt

August 2, 2012 10 Comments

Tart Frozen Yogurt %The Baker Chick

If you live pretty much anywhere you’ve probably caught wind of the fro-yo trend. Here in NYC, it seems to have started a few years ago when the first Pink Berry popped up in Korea Town. I remember making it a part of my daily routine to swing by that neighborhood for a cup of the tart creamy yogurt loaded with toppings. Over the years, this tart style of yogurt is truly everywhere from my corner bodega, to a food truck, to the cafe in Bloomingdales. (which in my opinion is the best in the city.) I now like my yogurt plain with no toppings at all- the taste of it is just so good!

So, it was only a matter of time before I tried to make this treat at home. Of course I checked with my tried and true David Lebovitz to see what he had in store. Naturally he had a recipe in his book and it seemed simple enough to make right there and then and so I went for it. A couple hours later- I had the most delicious, creamy, tart, frozen yogurt made from scratch! It was a summer-dessert-dream come true.

Tart Frozen Yogurt %The Baker Chick

Note: Freshly churned this fro-yo is creamy, soft and delicious. After 3-4 hours in the freezer it was still creamy and soft. Overnight though, it was pretty rock hard and needed to be left out 20 minutes before scooping.  :)

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Tart Frozen Yogurt

Yield: 1 quart

Ingredients

  • 3 cups plain whole milk yogurt. (I used Greek yogurt which made the yogurt extra creamy and rich.)
  • 1/2-1 cup sugar. (for truly tart yogurt- use 1/2 cup. If you like your yogurt sweet- add 1 cup.)
  • 1 tsp vanilla extract

Instructions

  1. Mix together the yogurt, sugar and vanilla. Stir until the sugar is dissolved completely. Chill for an hour.
  2. Freeze in your ice cream maker according to the manufacturers instructions. Enjoy freshly churned or after setting a bit more in the freezer.
http://www.the-baker-chick.com/2012/08/02/tart-frozen-yogurt/

Recipe adapted from: The Perfect Scoop by David Lebovitz

Filed Under: Ice Cream/Sorbet, Recipes Tagged With:

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Pumpkin Ice Cream

July 19, 2012 8 Comments

Pumpkin Ice Cream %The Baker Chick

Yeah yeah you read that right. Pumpkin. I know that in terms of seasonal food trends, pumpkin is so “out” until September at the very earliest. Right now it’s all about berries and peaches and cherries and other things that fill up are markets in July. BUT- I am sorry to say I’m a teeny bit over summer. Well actually- I’m pretty much all the way over it. My kitchen is the only room of the apartment that doesn’t get a touch of AC so lately it’s been just awful. While normally standing and baking brings me loads of joy, lately I just want to get in and out as soon as possible. So, I started thinking ahead..to crisp fall mornings, football games, and crunchy leaves….and what do you know -I had to have pumpkin ice cream.

You know it makes sense if you think about it. July is National Ice Cream month, and this ice cream is still cold and refreshing, even if the flavors are “fall and winter.” I thought about making pumpkin ice cream all last fall but it just never felt right. I wanted to be turning on my oven to cozy up my kitchen more than eat something icy and cool. So- since I had saved one can of pumpkin puree for such emergencies, I made this delicious treat happen.

Pumpkin Ice Cream %The Baker Chick

This is really more like pumpkin pie ice cream than anything else. The flavor, and texture really reminded me of that silky smooth pie filling that I love so much. It is full of spices and plenty of pumpkin so there is not question what you are having. And the recipe isn’t overly sweet which means I had this for breakfast yesterday. Oops!

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Pumpkin Ice Cream

Ingredients

  • 1 cup pumpkin puree
  • 1 tsp. vanilla extract
  • 2 cups half and half
  • 3/4 cup firmly packed dark brown sugar
  • 5 egg yolks
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. salt
  • Pinch of freshly grated nutmeg
  • 1 Tbs. bourbon (optional)

Instructions

  1. In a bowl, whisk together the pumpkin puree and vanilla. Stick it in the freezer to let it chill a bit while you make the custard.
  2. In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the half and half and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.
  3. Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup half and half and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.
  4. Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth.
  5. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil.
  6. Strain through a fine-mesh sieve into a bowl.
  7. Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cooled.
  8. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming.
  9. Refrigerate until chilled, at least 3 hours or up to 24 hours.??Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions.
  10. Add the bourbon during the last minute of churning.
  11. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.

Notes

I find that half and half works really well to make creamy but not too heavy ice cream. This recipe called for all heavy cream- but I'm very glad I made the adjustment- this would have been to rich for summer otherwise.

http://www.the-baker-chick.com/2012/07/19/pumpkin-ice-cream/

Recipe adapted slightly from Williams Sonoma

 

Filed Under: Fall, Ice Cream/Sorbet, Recipes Tagged With: ,

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Homemade "Chipwich" Ice Cream Sandwiches

July 9, 2012 16 Comments

Homemade "Chipwich" Ice Cream Sandwiches %The Baker Chick

As kids, I’m sure we all have fond memories of that glorious Ice Cream Truck song. As a wee one, I would run faster than anything to beg my Mom for a dollar to buy something from the truck when it happened to cruise my neighborhood. Within moments, there would be a line of 10+ kids gathered with their quarters and an excited smile in anticipation of a treat. No matter how long the line, when I made it to the front- I always got one of two treats- a Choco Taco or a Chipwich. When it was a Chipwich day, I remember exactly how I’d eat it.  First- I’d nibble the edges where the ice cream got all melty, and work my way towards the soft center.

Homemade "Chipwich" Ice Cream Sandwiches %The Baker Chick

I have been dreaming of a from scratch version of this treat for ages, and last week it finally happened.  I baked a batch of my favorite soft and chewy chocolate chip cookies and whipped up some vanilla ice cream. After freezing the cookies a bit to make assembly easier, I was almost on my way to having this nostalgic treat. Making these is so simple and really worth the extra effort. I also found that having a few stashed away in the freezer is the perfect things for last minute company. I mean who doesn’t love a chipwich?

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Homemade "Chipwich" Ice Cream Sandwiches

Ingredients

  • 2 dozen chocolate chip cookies
  • 1 qt. vanilla ice cream (recipe below)
  • 1-2 cups mini chocolate chips
  • vanilla ice cream
  • 3 cups heavy cream, or 2 cups heavy cream and 1 cup whole milk
  • ¾ cup sugar
  • Pinch of salt
  • 1 vanilla bean, split in half lengthwise
  • ¾ teaspoon vanilla extract

Instructions

  1. Place cookies in the freezer to harden and chill them for at least 15-20 minutes.
  2. Before assembling cookie sandwiches, have the mini chocolate chips in a shallow dish ready to go, as things will melt quickly and you have to work fast.
  3. Allow ice cream to soften at room temperature for a few minutes while the cookies are in the freezer.
  4. Once cookies are cold and hardened, scoop ice cream onto one cookie, sandwich it with another, and quickly roll it the mini chocolate chips, making sure to push any loose chips in. Place each finished chipwich in the freezer before you start the next! Once they are all complete, wrap them tightly in plastic wrap and foil and store in the freezer for up to two weeks!
    5. For Ice Cream:
  5. Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.
  6. Remove from the heat and add the remaining 2 cups cream (or the remaining 1 cup cream and the milk) and the vanilla extract.
  7. Chill the mixture thoroughly in the refrigerator. (Overnight!) When ready to churn, remove the vanilla bean, rinsing and reserving it for another use (I stuck mine in my sugar container,) and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
http://www.the-baker-chick.com/2012/07/09/homemade-chipwich-ice-cream-sandwiches/

Cookie Recipe adapted from Baking Illustrated. 
Ice Cream Recipe from The Perfect Scoop by David Lebovitz. 

Filed Under: Cookies, Ice Cream/Sorbet, Recipes Tagged With: ,

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{Milk Bar Mondays} Sweet Corn Cereal Milk Ice Cream Pie

July 2, 2012 14 Comments

Woah that’s a long title huh? Lots of things going on in this delicious frozen treat…. Once again Christina Tosi has created a delicious and complex dessert with layers upon layers of flavors. This pie is creamy, sweet, a bit salty and actually pretty light. This is the perfect thing to bring to a cookout or BBQ because not only is it very refreshing, but it is a sure-fire conversation starter. I can guarantee anyone that tastes this will be asking about all the flavors and ingredients involved. I for one love when that happens. :)

{Milk Bar Mondays} Sweet Corn Cereal Milk Ice Cream Pie %The Baker Chick

Lets start with the crust. Now you may remember I already mentioned on Friday that it was made of the delicious corn cookies. Those are crushed into crumbs and pressed into a pie dish.  Into the crust goes the filling which is made of sweet corn pudding, folded into a whipped cream mixture. The whole thing is frozen for a few hours and then ready to cut and enjoy.  In the book, it is recommended to top the pie with local/in season fruit so my organic berries were perfect.  Tosi calls pieces of this pie “slices of heaven” and I totally agree!

My favorite aspect of the pie filling was the Sweet Corn Cearal Milk. This was made by steeping milk with Capt’n Crunch cereal to let it really soak up all the flavors. A dash of salt and brown sugar were then stirred in, making it a truly unexpected treat. I could have just sipped that straight all day it was so good!

Overall, I really loved this pie. The recipes in this book have gotten much easier for me, or maybe I’m just used to all the steps by now. Either way, I’m so happy with how this project/experiment is going almost 6 months later. I have been introduced to so many different ingredients and techniques that I surely would never have tried before. It has been so useful to challenge myself to get out of my comfort zone and I’m so glad we still have lots of recipes left!!

This week was very busy for many of the girls, so only Erin from Big Fat Baker and I were able to post this pie. Make sure to check out the pie and recipe on her site and share the love! We’ll be back in 2 weeks with another Milk-Bar treat!

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{Milk Bar Mondays} Sweet Corn Cereal Milk Ice Cream Pie

Yield: 1 10-inch pie

Ingredients

  • 225g Corn Cookies (about 3 cookies)
  • 25g (2 tbsp) unsalted butter, melted
  • 1 recipe of Sweet Corn Cereal Milk “Ice Cream” Filling, recipe below
  • Sweet Corn Cereal Milk “Ice Cream” Filling
  • 15g (1/4 cup) Cap’n Crunch
  • 25g (1 1/2 tbsp) light brown sugar
  • 12g (1 tbsp) granulated sugar
  • 12g (2 tbsp) freeze-dried corn powder
  • 1/2 tsp corn starch
  • 1/2 tsp kosher salt
  • 1/3 recipe (3/4 cup) Sweet Corn Cereal Milk, recipe below
  • 1 large egg
  • 1 cup heavy cream
  • 1/4 cup sour cream
  • Sweet Corn Cereal Milk
  • Ingredients:
  • 100g (2 3/4 cups) Cap’n Crunch
  • 3 3/4 cups cold whole milk30g (2 tbsp) light brown sugar
  • 1/4 tsp kosher salt

Instructions

  1. Put the cookies into the food processor and pulse it until the texture resembles bright yellow sand.
  2. Transfer the ground cookies to a bowl and add in the butter. Using your hands, crumble the mixture between your fingers until it forms a ball. If it doesn't, add another tablespoon of butter. Press it firmly into your pie plate.
  3. Using a rubber spatula, scrape the “ice cream” filling into the prepared crust. Freeze for at least 3 hours poor to slicing. Before serving, allow the slices to thaw for about 10-15 minutes. Top with seasonal fruit/berries.
    4. For the Ice Cream Filling:
  4. Grind the Cap’n Crunch to a powder in a food processor.
  5. In a large saucepan, combine the powered Cap’n Crunch, sugars, corn powder, cornstarch, and salt. Whisk in the cereal milk and egg in a slow and steady stream, whisking until smooth.
  6. Heat the mixture over medium-low heat, whisking slowly but consistently until the mixture has thickened (about 3 to 5 minutes). Scrape the mixture into a small bowl and refrigerate for 1 hour. (You don't want it to be too cold.)
  7. In a medium bowl combine the cream and sour cream and using electric beater- (ideally that has been chilled for a few minutes along with the bowl,) whip to soft peaks. Don't overwhip! Whisk in the thick corn mixture for about 30 to 45 seconds until fully combined and slightly runny. At this point it’s ready to be poured into the pie crust.
    8. For the Cereal Milk:
  8. Crush the cereal to the texture of coarse sand or gravel with your hands.
  9. Combine the cereal and milk in a large pitcher or bowl and stir vigorously. Let sit at room temperature for 20 minutes.
  10. Strain the mixture through a fine-mesh sieve into a small bowl. Press the milk out of the cereal with the back of a spoon or your hand.
  11. Whisk in the sugar and salt into the milk mixture.
http://www.the-baker-chick.com/2012/07/02/milk-bar-mondays-sweet-corn-cereal-milk-ice-cream-pie/

Recipe from The Momofuku Milk Bar Cookbook

Filed Under: Cookies, Ice Cream/Sorbet, Milk Bar Mondays, Pie, Recipes Tagged With:

Strawberry Sour Cream Ice Cream

Strawberry Sour Cream Ice Cream

June 2, 2012 15 Comments

Strawberry Sour Cream Ice Cream %The Baker Chick

When life gives you lemons you make lemonade right? Well, when your sister gives you a quart of strawberries that she hand-picked from a farm in Long Island, you make something delicious. I mean you just have to.  I wanted to make something that really let the ripe and juicy berries shine, so instead of baking them into something, I thought ice cream would be perfect.

Strawberry Sour Cream Ice Cream %The Baker Chick

This great recipe is from my “Ice Cream Guru” David Lebovitz. (duh.) I always check out his book before looking elsewhere for recipes as I always find them to be a perfect starting ground. Also, of the 10 or so I’ve tried- they always turn out perfectly. It makes me hesitant to stray too far.

Now, I know what you may have been thinking for the last two paragraphs…Sour Cream Ice Cream? Weird right? Well let me just tell you that it is the best secret ingredient to highlight the flavors of the berries and lend a perfect creamy texture. It doesn’t take the least bit “sour,” but instead sweet and refreshing. This recipe is a must for these hot summer months!!

Strawberry Sour Cream Ice Cream %The Baker Chick

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Strawberry Sour Cream Ice Cream

Ingredients

  • 1 pound fresh strawberries, rinsed and hulled
  • 3/4 cup granulated sugar
  • 1 tablespoon vodka or kirsch (optional)
  • 1 cup sour cream
  • 1 cup heavy cream
  • 1/2 teaspoon freshly squeezed lemon juice

Instructions

  1. Slice the strawberries and toss them in a medium bowl with the sugar and vodka or kirsch, if using. Stir until the sugar begins to dissolve and all of the strawberries are coated. Let stand at room temperature for 1 hour, stirring occasionally.
  2. Pulse the strawberries and their liquid with the sour cream, heavy cream, and lemon juice in a blender or food processor until almost smooth, but still slightly chunky.
  3. Refrigerate mixture for at least one hour or until thoroughly chilled. Freeze in your ice cream maker according to the manufacturer’s instructions. David recommends eating this when freshly churned and I agree. If you want it to be a little harder, freeze as long as you'd like, just let it sit at room temperature for a few minutes before scooping.
http://www.the-baker-chick.com/2012/06/02/strawberry-sour-cream-ice-cream/

Recipe from: The Perfect Scoop by David Lebovitz.

Filed Under: Ice Cream/Sorbet, Recipes Tagged With:

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{Milk Bar Monday} Chévre Frozen Yogurt with Beet Lime Ganache and Pistachio Crunch

May 7, 2012 13 Comments

{Milk Bar Monday} Chévre Frozen Yogurt with Beet Lime Ganache and Pistachio Crunch %The Baker Chick

Christina Tosi described this dessert as the “final exam” of her cookbook and I’d have to agree. As I was making it, I felt like a more advanced pastry master than I actually am! Now don’t get me wrong, all of the recipes I’ve tried from The Momofuku Milk Bar Cookbook so far are involved, but this one is the big winner I must say. It is also (in my opinion) the most unique, considering that many of the ingredients would be more likely found in a salad than a dessert. All of that being said, this was very cool to make and I’m very glad I did.

{Milk Bar Monday} Chévre Frozen Yogurt with Beet Lime Ganache and Pistachio Crunch %The Baker Chick

I felt like a pastry chef as I “schmeared” the beet-lime ganache on the chilled plate and placed my scoop of yogurt on top. (I haven’t quite mastered the beautiful egg-shaped “quenelle.”) As I finally tasted all the components of the dessert, I actually stood there pondering for a few minutes. “Do I like this?” “Ooh- what’s that flavor?” “Yes, I do like it…I think.” “Let me have another bite to see….” The end consensus found by me and the others that sampled it was: this dessert is weird but good. Pretty darn good actually.

{Milk Bar Monday} Chévre Frozen Yogurt with Beet Lime Ganache and Pistachio Crunch %The Baker Chick

I actually think I would make the goat cheese frozen yogurt again, as I think it would be lovely on top of a summer cobbler. As for the beet-lime ganache, it tasted out of place to me on it’s own. Sweet, tart, and savory all at the same time. With all the components in place though, this dessert was really interesting, tasty and worth making. If you’re ever in NYC with the ability to go to Milk Bar- give it a try!

Only a few of the girls were able to post this recipe today, but make sure to visit our host Jaqueline at The Dusty Baker for her Gluten/Dairy free version, as well as Meagan from Scarletta Bakes and Erin from Big Fat Baker.

chévre frozen yogurt
(makes about 1 pint)
1 teaspoon of unflavored powdered gelatin
1/4 cup milk
1/4 cup fresh chévre (goat cheese)
1/4 cup buttermilk
2 tablespoons yogurt
1/4 cup glucose (or corn syrup in a pinch)
1/4 cup sugar
1/2 tsp. kosher salt
1/8 tsp. citric acid *

*also know as sour salt- this can be found at some grocery stores or specialty baking stores. I wasn’t able to get it, so I added a teaspoon of lemon juice instead. I didn’t find the extra liquid to be a problem.

1. Sprinkle the gelatin over 2 tablespoons of cold water and allow to bloom for a few minutes.
2. Warm a little bit of the milk and whisk in the gelatin to dissolve. Trasnfer to a blender or food processor and add the remaining milk, the chévre, the buttermilk, yogurt, glucose, sugar, salt and citric acid. Puree until smooth.
3. Pour the base through a fine mesh strainer into your ice cream machine and freeze according to the manufacturer’s instructions. The frozen yogurt is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.

beet lime ganache
makes about 3/4 cup (I cut the original recipe in half to match the quantity of ice cream.)
1 medium beet peeled and cut into chunks (use gloves!)
1 lime
milk if needed
2 oz white chocolate
1 tablespoon of butter
1/8 cup glucose (or corn syrup in a pinch)
1/8 cup cold heavy cream
pinch of kosher salt.

1. Heat oven to 325.
2. Wrap the beet chunks up in a big sheet of foil and put on a sheet pan for easy handling and clean up. Roast for 2 to 2 hours or until beets are on the mushy side of tender. give them addition 30 minute intervals in the oven if they aren’t.
3. Meanwhile, grate the zest from about half the lime and set aside. Squeeze 1 tsp of juice from the lime and set aside.
4. Transfer the beets to a blender and puree them. (Add a bit of milk if they aren’t blending easily. ) Pass the puree through a fine-mesh strainer, it should have the texture of pumpkin puree or baby food. Measure a scant 1/4 cup of the beet puree and let it cool.
5. Combine the white chocolate and butter a microwave-safe dish and gently melt them in the microwave in 15-second intervals- stirring between blasts. The result should be warm to the touch and totally homogenous.
6.Add the glucose to the warm chocolate mixture and whisk together with a fork until smooth and well-incorporated. Stream in the heavy cream and continue to mix with the fork. The mixture will come together into something silky, shiny and smooth.
7.Blend in the beet puree, lime zest and salt. Put the ganache in the fridge for 30 minutes to firm up.

pistachio crunch
makes about 1 cup of crunch (again I cut the recipe in half and this will still leave you with some leftovers.)
ingredient notes:  I had to make some adaptations to the original recipe because there were certain ingredients I just couldn’t find. I’ll indicate what I used in parenthesis.

1/4 cup raw unsalted pistachios (I used the in-shell roasted kind and just skipped the roasting step.)
1/4 cup pistachio paste (I could not find so I used almond butter.)
3/8 cup feuilletine (this is a special ingredient I will be getting on amazon. I used rice krispies.)
1/8 cup powdered sugar
1/2 tsp kosher salt.

1. If your pistachios are raw, preheat the oven to 325
2. Put the pistachios on a sheet pan and toast in the oven for 15 minutes. Cool to room temperature.
3. Put the toasted pistachios in a clean kitchen towl and, with a rolling pin, bash them into smaller pieces, ideally halving the pistachios or breaking them down to no smaller than one-eight their original size.
4. Combine the broken pistachios with the paste (or almond butter,) feuilletine, confectioners’ sugar, and salt in a bowl and paddle on a medium-low speed for about 1 minute until homogenous. The crunch can be stored in an airtight container at room temperature for 5 days or in the fridge for 2 weeks.

Filed Under: Ice Cream/Sorbet, Milk Bar Mondays, Recipes

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Salted Caramel Ice Cream

April 19, 2012 33 Comments

Salted Caramel Ice Cream %The Baker Chick

If you have kept up with my blog with any regularity in the last year, you know I have a mild salted caramel obsession. Any time any dessert involves this delicious and addicting ingredient, I don’t hesitate to go for it. It’s just SO good. The buttery, rich caramel flavor accented by a hint of salt just kills me every time. So, it was only a matter of time before I ventured to the Salted Caramel Ice Cream route. I mean, I had to right?

This recipe is wonderful. It is the richest, creamiest ice cream I’ve ever made and the salted caramel flavor is just perfect. Little caramel bits, sprinkled throughout the ice cream, end up melting a bit-creating little pockets of caramel. Also- the presence of salt keeps this ice cream perfectly creamy, never allowing it to get rock hard. (You know- that whole salt melts ice thing?) Rather than adding extra salt to the mixture, I sprinkled some flaky bits on top to really give it that perfectly salty flavor.

Salted Caramel Ice Cream %The Baker Chick

For this recipe, I combined two different ones that both looked good for different reasons. I didn’t want anything too complicated or time consuming (since by nature ice cream demands an overnight step,) but also wanted to make sure this was the saltiest, caramel-iest version I could find.  I’m so happy with this end result! The only thing I may change when I make it next is to experiment with cream vs. half and half/milk to see how much richness I can take away without compromising flavor. Guess I’ll just have to make it few more times to test it out. :)

Salted Caramel Ice Cream %The Baker Chick

I know not everyone has an ice cream maker, and I totally get that they can be bulky and take up space. But- if you were ever going to get one for a specific recipe, this is the one! I have this inexpensive machine, and I love it. If you really want to try this but don’t see an ice cream maker in your future, try David Lebovitz’s “Ice Cream without a Machine” method here

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Salted Caramel Ice Cream

Yield: about a quart

Ingredients

  • For Caramel Candy Mix in:
  • 1/2 cup sugar
  • 3/4 teaspoon sea salt, such as fleur de sel
  • For the Ice Cream Base:
  • 1 1/4 cups sugar, divided
  • 2 1/4 cups heavy cream, divided
  • 1/2 teaspoon flaky sea salt such as Maldon
  • 1/2 teaspoon pure vanilla extract
  • 1 cup whole milk
  • 3 large eggs

Instructions

  1. To make the caramel praline, spread the ½ cup of sugar in an even layer in a medium-sized, unlined heavy duty saucepan: . Line a baking sheet with a silicone baking mat or spray it lightly with cooking spray
  2. Heat the sugar over moderate heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. (Or most of it—there may be some lumps, which will melt later.)
  3. Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it’s just about to burn. It won’t take long.
  4. Right afterwards, sprinkle in the ¾ teaspoon salt without stirring, and immediately pour the caramel onto the prepared baking sheet and lift it up immediately, tilting and swirling it almost vertically to encourage the caramel to form as thin a layer as possible. Set aside to harden and cool. Once cool- place caramel pieces into a large bag and crush with a rolling pin until pieces are small.
    5. For Ice Cream:
  5. Heat 1 cup sugar in a dry large heavy skillet (I just rinsed the first one and used it again,) over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber.
  6. Add 1 1/4 cups cream (caramel will totally seize up ) and cook, stirring, until all of caramel has dissolved. (it may seem like something went wrong but it didn't, just stir the lumpy caramel patiently until it all melts.) Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.
  7. Meanwhile, bring milk, remaining cup cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.
  8. Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard thickens and coats back of spoon (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.
  9. Chill custard, stirring occasionally, until very cold, 3-6 hours (I always chill mine overnight.) Freeze custard in ice cream maker (it will still be quite soft), then mix in the caramel bits. Store in an airtight container overnight or until ice cream firms up a bit!
http://www.the-baker-chick.com/2012/04/19/salted-caramel-ice-cream/

Recipes adapted from David Lebovitz and Gourmet

Filed Under: Ice Cream/Sorbet, Recipes Tagged With: ,

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