National Peach Month: Peach Ice Cream

If you couldn't tell, I kinda like themed blog posts; like my Cookie Box Series, my Summer Breakfast Series or my Sunday Dinner/Monday's Leftover feature.  So, when I found out that August was National Peach Month and had been up to my eyeballs in peaches this summer, I only saw it fitting to celebrate the month with nothing but peach recipes.  Oh yeah!

So lets get this month's peachy party started.  How about dessert first?  Peach Ice Cream.  This is very easy to whip up and the only cooking it involves is that of the peaches- no custard, no creme anglaise, just peaches and cream.  Hello??? Can we say perfect combination?  The flavor is so delicate and fresh, the color is very pleasing to the eye and it just screams summer...AAAAAHHHHHHH!  SUMMER!!!!!!!

And remember to come back next week for more peachy recipes!!!

Peach Ice Cream
inspired by Apricot Ice Cream, A Perfect Scoop, David Lebovitz
1 pound ripe fresh peaches
1/2 cup water
1/2 cup sugar
1 cup heavy cream
1/2 teaspoon almond extract
a few drops freshly squeezed lemon juice

1. Slice open the peaches and remove the pits, then cut each peach into 2 inch chunks. Cook the peaches with the water in a covered medium, nonreactive saucepan over medium heat until tender, about 8 minutes, and stirring occasionally. Remove from the heat and stir in the sugar until dissolved. Let cool to room temperature.
2. Once cool, purée the peaches and any liquid in a blender or food processor until smooth. Press the mixture through a mesh strainer to remove fibers and bits of peel. Stir in the cream, almond extract, and lemon juice.
3. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Blueberry Swirl Cheescake Ice Cream

Because it was my birthday-

• I asked for the day off from work.
• Made blueberry pancakes for breakfast.
• Sent my little one to MDO for a little peace and quiet.
• The Hubs stayed home from work so we could spend some time together-just me & him, which doesn't happen often.
• Watched American Pie because I wanted to laugh.  And yes, I know it is a little raunchy.
• Returned to the bed around 11am to take a nap with The Hubs (he started snoring within two minutes of hitting his head on the pillow).
• Ate at a local restaurant and enjoyed a great Cobb Salad and a really good blueberry cheesecake.
• Bought two toilet seats-because I HATED the ones I had.  Happy Birthday to me!
• Ate Double Stuft Oreos instead of a cake
• And was too damn lazy to write in paragraph form for this post!

All in all-I made it MY day.  Relaxation, good food, lots of laughs...it was a good way to spend my birthday.  Inspired by the cheesecake I had at The Leaning Pear, I'm going to share with you the most delectable ice cream I've ever made.  Blueberry Swirl Cheesecake Ice Cream is AMAZING!  A must try for any cheesecake lover or any ice cream lover!

Blueberry Swirl Cheesecake Ice Cream
Makes 1 ½ pints
adapted from Martha Stewart Living, 2000

¾ cup plus 2 T. sugar
4 ounces cream cheese, room temperature
½ cup crème fraiche
1 egg
½ t. vanilla extract
¾ cup milk
1 cup heavy cream
1 ½ cups blueberries


1. In the bowl of an electric mixer fitted with the whisk attachment, place ¾ cup sugar, cream cheese, and crème fraiche. Whip at medium speed until smooth, about 1 minute. Add the egg and vanilla and mix on low speed until combined, set aside.

2. In a medium saucepan over medium heat, bring milk and cream to a low simmer until just steaming, about 3 minutes. With mixer on low, add half the warm milk to the cream-cheese mixture. When combined, add mixture back to saucepan. Stir mixture constantly over medium heat until thick, 4 to 5 minutes; do not allow mixture to boil.

3. Fill a large bowl with ice and water. Pour cheesecake mixture through a fine-mesh sieve into a medium bowl set in an ice bath; stir occasionally until cooled. When cooled, place mixture in an ice cream maker; process according to manufacturer’s instructions.

4. While ice cream is freezing, beat blueberries and 2 Tablespoons sugar in a saucepan over medium-high heat. Smash half the blueberries while cooking. Cook until thick and syrupy, about 3 minutes. Remove from heat, and allow to cool.

5. Remove half the ice cream from the machine, and transfer into a low-sided 2 quart container. Sprinkle half of the graham cracker mixture (recipe below) and spoon half the blueberry mixture over the ice cream, and repeat process with remaining ice cream. Sprinkle the remaining graham cracker crumbs and spoon the remaining blueberries over the top layer of ice cream and cover. Freeze overnight, or until firm.

Graham Cracker Crumbs
1 cup graham cracker crumbs
1 tablespoon sugar
1/4 cup melted butter

•  Combine all ingredients into a bowl.  Using fingertips mix ingredients together until the graham cracker crumbs are moistened.  Set aside until needed.
  

Just grin and bear it...and then eat ice cream (Recipe: White Chocolate Thin Mint Ice Cream)

It only took a little over 2 1/2 years to finally receive unsolicited advice from a stranger regarding child rearing.  There we were standing in the baking aisle at the grocery store as I was rummaging through white chocolate for this lovely ice cream when the Baking Toddler decided to unveil his true two year old self.

"I WANT A TREAT!"  "TREAT! TREAT! TREAT!"  I responded, "Sorry buddy, we'll go find a treat as soon as Mommy finds her stuff."  At first I thought he had recovered, but then his arms started to flail and his body began to thrash and then the screams that would put any banshee to shame surfaced from that tiny little body.  I quickly turned to him and corrected him.  I gave him a warning, told him I'd find him a corner and that he would be getting NO treat for throwing tantrums.  I didn't yell but was stern, in fact the next aisle over probably didn't hear me (I know they heard Baking Toddler.)  I shot a look at the man standing a few feet from us.  It wasn't a bad look, maybe apologetic and more likely a "he's two" kind of look.

I want 'chocky' NOW!

The man approached me, introduced himself as a professor of music and kept apologizing for his broken English (he knew very little English.)  Then he proceeded using expressive body language, "You no shush children," he said in a heavy Italian accent, gesturing his finger pressed to his lips and then motioned toward my son.  "You, women, no (I'm guessing no discipline) for the children...men its OK...its psychology-children need to shout, scream and yell.  They need to run and play and be expressive."

Apple Cider & Rosemary Ice Pops

First Snowfall

I had such a wonderful vision for this blog post.  Vision, as in an 'ah-ha' photog moment.  My 2 year old son, wearing the cutest Gap-like clothing, would be in our somewhat still green backyard holding a golden ice pop and I would snap the perfect autumnal shot wrapped in adorable toddler wonder. 

Boy was I wrong...needless to say I don't have the shot.  It could be because my model wouldn't hold the pop, or because he ran and hid behind the truck, or maybe it was because I relied on a two year old to cooperate period.  Oh well, I'll just share one of my favorite fall time photos instead.

Apple Cider & Rosemary Ice Pops
Makes 6

2 cups apple juice
¼ cup water
¼ cup sugar
1 Tablespoon chopped fresh rosemary
1 cinnamon stick, broken in half
1 whole clove
2 tsp. apple cider vinegar
¼ tsp. vanilla extract

1. Combine first 6 ingredients in saucepan. Bring mixture to boil, stirring until sugar dissolves. Reduce heat to medium; simmer until mixture is reduced, about 20 minutes.
2. Strain into 2 cup measuring cup; add vinegar and vanilla; cool to room temperature.
3. Pour into six 1/3 cup ice pop molds. Insert pop covers and sticks; freeze overnight.

Strawberry Gelato

Enjoy and celebrate the season

What is gelato? It looks like ice cream…so why don’t we call it ice cream? Is it really that special? The answer is yes.

Gelato is Italy’s version of ice cream, with three major differences to his American cousin.

Butterfat
Gelato has significantly less butterfat, around 10%, than ice cream’s typical 18-26%. This is because gelato is not made entirely with cream, but rather milk. However, less fat does not mean less taste. With lower butterfat content, gelato does not need to be frozen as cold as regular ice cream, meaning that it melts in your mouth faster, therefore you experience it’s full, pure flavor.

Density
Gelato is much more denser than ice cream. Good old-fashioned-everyday ice cream has quite a bit of air added to it, which masks its favorite and alters texture. Air is not added to gelato, resulting in a richer, creamier taste the pack a punch in every little bite.

Temperature
Gelato is served slightly warmer than ice cream. Typically served 10-15 degrees warmer than ice cream. With a softer consistency, the flavor finishes nicely across the tongue and is much stronger and vibrant. Not to mention, that softer consistency makes scooping a lot easier!

Strawberry Gelato

Strawberry Gelato

adapted from Bon Appetit May 2009

¾ c. sugar
1 T. cornstarch
1 c. whole milk
¾ c. whipping cream
2 ¼ c. hulled & sliced strawberries
2 T. lemon juice

1. Combine sugar and cornstarch in medium sauce pan, rub them together with fingertips to incorporate. Whisk in milk and cream. Whisk over medium heat until base thickens and begins to bubble, 5 minutes. Pour into bowl & chill. This is the base.
2. Puree strawberries in processor. Pour into gelato base. Mix in lemon juice. Chill for 3 hours or overnight.
3. Process in ice cream machine according to manufacturers instructions. Transfer to a container. Cover; freeze until firm. Store in freezer 3 hours and up to 2 days.

Fresh Mint Ice Cream

I love cooking with herbs. I had a beautiful potted herb garden several years ago and miss it dearly. It was brimming with an abundance of mint, pine scented rosemary, nasturtiums, thyme and lemon thyme with beautiful golden leaves.

My father in law has such a wonderful array of herbs in his garden. Sage, oregano, basil, parsley and mint to name a few. Before I left their home last weekend I clipped some sage for my Wednesday night roasted chicken, basil for my marinara sauce and mint for this mint chocolate chunk ice cream. (By the way, it was the most pleasant scented ride home I had ever experienced!)

When I tasted the custard a cloud of doubt draped over me. It had a "grassy" taste. But once churned it was not as strong. If you are looking for an ice cream that tastes like those you buy from the store or tastes similar to candy-this is not the recipe for you. If you love the hint of fresh herbs-then you've got to try this.

This ice cream is very fresh tasting and creamy. There is not a drop of food coloring or extract to be found. Its pale green color and pure flavor come from a cup of fresh picked mint. Chocolate chunks add a nice snap and sweet finish to this cool, creamy and sprightly flavored ice cream.

Fresh Mint Ice Cream
(adapted from Martha Stewart Living)
Makes 3 cups; 4-6 servings
1 c. fresh mint, packed
1 c. whole milk
2 c. heavy cream
2 large eggs
3/4 c. sugar
4 oz. semisweet chocolate, coarsely chopped

1. Prepare an ice-water bath. Cook mint in a small saucepan of boiling water until bright green, about 1 minute. Using a slotted spoon, transfer mint to ice-water bath. When cool, drain and squeeze out excess water. Reserve ice-water bath.
2. Puree mint and milk in a blender until mint is finely chopped. Transfer to a medium saucepan, add cream, and bring to a simmer over medium heat.
3. Meanwhile, whisk together eggs and sugar in a medium bowl.
4. Gradually whisk 1/3 of the cream mixture into the egg mixture, then pour egg-cream mixture into the saucepan with the remaining cream mixture. Set over medium heat, and cook, stirring constantly with a spoon, until thick enough to coat a spoon, about 8 minutes. (Do not let it come to a simmer.)
5. Strain through a fine sieve into a heatproof bowl, pressing on mint to extract liquid. Set bowl in ice-water bath. Let cool completely, stirring occasionally. Freeze in an ice cream maker according to manufacturer's instructions. Add chocolate during the last 5 minutes of churning.
6. Transfer to an airtight container, and freeze until firm, about 4 hours (or up to a week).
   

Cool It Now: Strawberry Pops

My sister and I were Popsicle kids when we were growing up. I remember sitting in the shade during the hot Texas summer pushing our pop-ices up from their plastic casings with such refreshing enjoyment. We'd end up sucking the leftover juice out of the packaging because they seemed to melt within seconds of hitting our hands. If you were inventive, you'd blow air into the casing much like a balloon, throw your head back and allow the sweet juice to trickle into your mouth and down your throat.

We were such frozen treat connoisseurs and enjoyed all different kinds. We considered the creamsicles a very special treat. My favorite was the orange flavor. It was especially exciting when my mom filled dixie cups with juice and we'd chomp on homemade ice pops. And when the ice cream truck pulled in front of our house I opted for a berry cream popsicle in the shape of a foot that sported an embedded bubblegum toenail.

These Strawberry Pops may not be cream filled or may not even have a bubblegum toenail, but it is perfect for any kid...or any kid at heart.

Strawberry Pops
fills 8-3oz. molds

1 1/2 pint of strawberries
1/2 c. confectioner's sugar
1/3 c. water

1. Pulse the strawberries, confectioners sugar and water in a food processor until pureed but still has some chunks remaining. Pour half of the mixture in a bowl.
2. Puree remaining mixture until smooth. Add to bowl and stir the two mixtures together. Pour into popsicle molds or paper cups. Freeze until solid (8 hours.)

Have any remaining strawberry mixture...then you've got to do this:Pour it over ice cream...SO GOOD!!!

Raspberry Bon Bons

There is nothing like a simple dessert, especially one that requires no actual cooking. This is nothing more than melting some chocolate and assembling the finished product. It is so easy that I was brave enough to make it while my 5 month old was sitting on the counter in his bumbo playing with a spoon.

I chose raspberry sorbet because it is my favorite frozen treat. It is fresh and vibrant and well. . . chocolate and raspberry are a classic romantic duo, just in time for Valentines Day.

The flavor combinations are endless and all you need is a little imagination. You can use strawberry or coconut sorbet (use toasted coconut in place of the almonds). . . Ooohhh! What about a peaches and cream bon bon (peach sorbet w/ melted white chocolate on a vanilla wafer.) And when the chill of winter passes why not welcome spring with a Grasshopper bon bon, mint chocolate chip ice cream with melted chocolate. Yum!

Raspberry Bon Bons
four servings
4 Nabisco Chocolate Wafers
Sliced Almonds, toasted
Raspberry Sorbet
12 oz. Chocolate Chips
1/2-1 t. vegetable shortening

1. Set a wire rack over a baking pan. Arrange the wafers, top sides down, on rack, spaced evenly apart. Evenly distribute sliced almonds in the center of each wafer. Using a 2-inch ice-cream scoop, scoop a ball of raspberry sorbet onto each wafer. Transfer pan to freezer for 20 minutes.
2. In a heat-proof bowl set over a pot of gently simmering water melt chocolate and shortening, stirring occasionally. Remove bowl from heat. Let cool slightly.
3. Remove baking pan from freezer. Generously pour melted chocolate over the bonbons, covering entirely. Return the baking pan to the freezer for 30 minutes more or overnight.