summer dessert

Strawberries & Cream Ice Cream

Since last fall, I have been dying to get an ice cream machine. I kept holding off for a number of reasons: where am I going to put the machine, will I actually make enough ice cream to justify the purchase, and.. am I going to put on 15 lbs when I start eating homemade ice cream every week??

 All of those thoughts went out the window, though, on Sunday when I saw the Cuisinart Ice Cream, Yogurt, and Sorbet Maker on sale for $32 at Costco. I couldn’t pass it up. I put it in my cart and haven’t regretted it yet!

Late Tuesday night I made my first batch; I hadn’t made ice cream since culinary school and forgot how much fun it can be!

Strawberries and Cream Ice Cream

Strawberries:

½ pint strawberries

3 TBSP sugar

Custard:

1 Vanilla Bean

1 Cup Milk

3 Large egg yolk

½ c + 1 TBSP sugar

1 cup heavy cream, chilled

  1. Preheat oven to 375 degrees. Clean and hull strawberries. Slice into ½” thick pieces. Place in a baking dish and coat with sugar. Roast for 8-10 minutes. Until some of the juice has exuded from the berries.  Once roasted, remove strawberries from the dish, draining them from the water that has accumulated in the bottom of the baking dish. Place in a small bowl and mash.
  2. Split vanilla bean lengthwise with a pairing knife. Scrape all the seeds out of the pod. Place milk, vanilla bean scrapings, and the pod in a saucepan. Bring up to scalding then remove from heat, cover, and allow to steep for 30 minutes.
  3. Set up an ice bath. Set up an open plastic Ziploc back in a medium size bowl.
  4. Using an electric hand mixer fitted with a whisk, whisk eggs and sugar until the mixture is pale pink and very thick. This will take about 3 minutes.
  5. After the milk has finished steeping, return milk to the stove top. Return milk to a simmer then remove milk from heat.
  6. Do not use electric hand mixer any longer- whisk the milk in by hand.  Slowly temper the milk into the egg mixture by adding the milk ¼ cup at a time to the eggs.
  7. Once incorporated, pour the mixture back into the sauce pan (if there is hardened milk in the bottom of the pan from previous use, clean it before using again). Cook over very low heat, stirring constantly with a wooden spoon. Stir for 3-5 minutes, or until the mixture is thick enough to coat the back of a spoon. The custard should retain a line drawn across the back of the spoon when swiped with you finger. Remove pan from heat when you reach this point and immediately pour in the chilled cream. This will stop the custard from cooking.
  8. Pour through a mesh sieve into a plastic bag. Seal the plastic bag and place in an ice bath. Stir occasionally until cooled. Discard the vanilla bean pod any other seeds in the sieve. Add mashed strawberries to the custard, stir to incorporate.  Chill for 30 minutes, or overnight.
  9. Pour custard into ice-cream maker and follow manufacture’s instructions.
  10. Transfer soft ice cream to an airtight container. Place parchment paper directly on top of the ice cream and cover with a top. Freeze for 4 hours to gain hardened ice cream.

Gluten Free Angel Food Cake

Before switching to a gluten free diet, I was a pretty good baker. I don’t think I’m a bad baker now… but it has surely become a challenge for me (there are more baking failures than every before).  New flours, thickeners, binders, and leaveners always seem daunting when reviewing a new gluten free cake or cookie recipe.  I don’t quite understand it all, but I’m learning.

My favorite gluten free cake so far is the Flour-less Meyer Lemon Cake that I posted a couple of months ago. My second favorite, though, is this Angel Food Cake recipe.  What I have begun to notice is that the cakes that use primarily eggs as the ingredient to give the cake structure, as opposed to wheat flour, come out the best when substituting a gluten free flour.  Thus making Angel Food Cake a good cake to convert to gluten free.

GLUTEN FREE ANGEL FOOD CAKE

  • 3/4 cup Gluten Free All Purpose flour ( Arrowhead Mill or King Arthur)
  • 1/4 cup cornstarch
  • 1 1/2 cup + 2 TBSP  Superfine Caster Sugar (will be divided and used in 2 locations in the recipe)
  • 1 1/2 cups egg whites (the whites of 10-12 eggs)
  • 1/4  tsp salt
  • 1 1/2 tsp cream of tartar
  • 2-3  tsp vanilla extract
  1. Preheat the oven to 350 degrees F and place the oven rack in the lowest position.
  2. Place flour, cornstarch, and 3/4 cup of sugar in a bowl. Whisk and then sift together.
  3. In a large, clean mixing bowl, beat together egg whites, salt, and cream of tartar until foamy. This will take about 1 minute
  4. Add Vanilla and continue to beat until the egg whites have increased in volume, and thicken.
  5. Gradually beat 3/4 cups + 2 TBSP sugar, a little bit at a time, into the egg whites until the meringue holds soft peaks.
  6. Gently fold the sifted flour/sugar mixture, 1/4 cup at a time, into the egg whites. Fold until just incorporated. Do not over stir.
  7. Spoon the batter into an ungreased 10″ round angel food pan. Gently tap around the pan to diffuse any large air bubbles.
  8. Bake the cake until golden brown, and the top springs back when pressed lightly, about 45 minutes.
  9. Remove cake pan from the oven and invert pan onto the neck of a heat proof bottle or funnel, to suspend the cake upside down to cool for about 2 hours.
  10. Run a knife around the edges of the pan to help turn the cake out of the pan.
  11. Serve with berries, whipped cream, strawberry sauce.

Easiest Ice Cream Cake

This is the easiest ice cream cake you’ll ever make- and I’m so excited to pass this recipe along!

I wish I could take credit for this idea {because I think it’s genius}, but, in fact, I saw it in a magazine a couple months ago. In addition to being a simple last minute dessert, I think this would be a creative way to serve a cake with ice cream- put a slice of ice cream on a slice of cake.

Easiest Ice Cream Cake

  • 1 Half gallon carton of your favorite ice cream {the rectangular cartons}
  • 1 Jar of your favorite chocolate sauce, caramel sauce, or butterscotch
  • A variety of garnishes: mini peanut butter cups, chocolate chips, Oreos, sprinkles, pretzels, nuts, etc.
  1. Make a space in your freezer that will fit the platter you are going to place the cake on. 
  2. Place the platter and the ice cream carton in the refrigerator for 30 minutes. This will ensure that the ice cream is very very cold and that the platter is also chilled.
  3. Remove carton of ice cream and platter from the freezer.
  4. Open up the ice cream carton, then, using scissors or a small knife, cut the carton off of the block of ice cream.
  5. Place the ice cream block, upside down, on the platter.
  6. Place the entire platter back into the freezer for 10 minutes.
  7. Remove the ice cream from the freezer and drizzle your chocolate sauce over the top of the cake.
  8. Place the cake back in the freezer for 10 minutes. Repeat steps 7 & 8 until you have the desired amount of chocolate sauce over the ice cream block.
  9. Lastly, place the garnishes all over the top and around the bottom of the cake.
    For serving, slice the cake into 1/2″ slices.

Brighten your Kitchen with these Colanders

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These bright colored colanders by Reston Lloyd are made of steel then coated with enamel. They come in a variety of colors and are a perfect way to brighten your kitchen. I even think these colanders are cute enough to serve fresh fruit out of. Set a bowl of whipped cream next to it with a spoon and you have an easy self-serve summer dessert for your guests. Just be sure to place a plate under the strainer so you don’t have a pool of water on your table! Check out more colors on Overstock.com