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Tag Archives: Ice Cream

Affogato

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I know.  This is supposed to be vanilla ice cream, but Giada is a bad influence.  She loves chocolate.  Personally, I wouldn’t turn down chocolate, but it’s not my go-to ice cream flavor.

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This version of the Italian dessert just might change my mind.  It’s actually chocolate gelato with espresso and a dollop of Cool Whip.  I’m sure many Italians are cringing right now, but if I have Cool Whip in the fridge I just can’t bring myself to go the extra mile with the heavy cream and the mixer.

Eat Well and Savor

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Plum and Pecan Pancakes

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Again, I have succumbed to the pluot.

Otherwise, these are just your ordinary buttermilk pancakes from Rachael Ray’s magazine.

They were very fluffy.  Try them for yourself.  Here’s the recipe.

I’ve been on the hunt for plums because I wanted to make Greengage Plum Ice Cream from Clementine Paddleford’s The Great American Cookbook.  Here’s the thing:  I didn’t find any.  I hate to substitute, but the recipe did say you could use other plums.  So I went a little crazy and used pluots instead.  What can I say?  I’m living on the edge.

This was a basic ice cream recipe from the Virginia section of her book.  Just add plums, or pluots if you feel so inclined.

Licking the screen is not really a good idea.

Eat well and savor.

Blueberry-Peach Cobbler

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Okay .  I’ll say it:  I am a firm believer in posting on a regular basis.  No matter what that basis is.   For me it is definitely every day.  If not, the days just slip by.   Of course I have perfectly legitimate reasons.

Saturday:  We went to dinner at Local Three.  At first I was a little concerned about being stuck at a crappy little two-top with an uneven base in the middle of the dining room.  I completely changed my tune when the short ribs with grits and the duck/ricotta pizza came out.  I also ordered the lobster roll as my entree.  How could I resist?  It came on a flat-side bun. You know, like they use in New England.  I am a little perplexed that they didn’t actually toast the bun, though.  I guess they didn’t get the memo that everything is better on toast.  I suppose some might think that the lobster was the star of the show.  To that I say:  Whatevs.  I also had a little bit of wine, so I was a little too tipsy for the post.

Sunday:  Well, you see, I went one day without a post, so when it came to a Sunday evening filled with the Olympics; a heated battle of Words with Friends with my favorite cousin, which I won; and having to turn in a job which consisted of four witnesses — yes, I do work sometimes — I just plain forgot.  That’s it.  I can’t fancy it up.

Monday:   I had to work 2:00 to 4:00.   I know.  It’s an outrage.  Then I went out to a long awaited dinner with Marnie at Nine Street in Roswell.  We highly recommend the tomato soup.  Of course, it was so easy not to post, because I hadn’t posted for the two days before.

Tuesday:   I had a hearing all day.  Boohoo.  You know, I left court for a reason.  Basically the point is that I haven’t cooked anything all week.

However, I  did make this lovely cobbler so that we could have dessert last weekend.

It may not look like much, but when you add a scoop of Jeni’ Splendid Ice Creams it really perks up.

First, let me tell you about this recipe.  Actually, I’m not even sure it’s really a cobbler.  I know there are all kinds of fruit desserts out there, including crisp, buckle, and something along the lines of pandowdy or the like.  I wish I had the fortitude to do the research on the options.  Alas, all I have is the recipe which I pulled out of Oprah’s magazine.  By the way, I don’t subscribe, and I don’t always buy it.  I am not a fan of putting your picture on every cover.  You can lump Rachael Ray into that criticism as well.

The reason I doubt that this is a true cobbler is because I believe that a cobbler has dough plopped on top, and this recipe calls for the dough on the bottom.  I could be wrong.  I never claimed to be an expert, you know.

The fruit does make for some beautiful pictures.

I made a few poor choices with this.  It seems so long ago now that it’s hard to remember, but I believe the recipe called for six cups of blueberries and I only had four.  It also suggested using a 3-quart dish and I only a 2.5 quart.  I thought I would make up for the missing berries by adding more peaches, but then I neglected to adjust the size of the pan.  It didn’t affect the taste, but I had some inevitable spillage.  C’est la vie.

I did say I would mention the ice cream, didn’t I?  This is Jeni’s classic recipe with a couple of drops of coriander oil from Aftelier, and a little raspberry sauce, which officially equals her recipe for Coriander Ice Cream.  I know I should have more to say, but I have grown accustomed to Jeni’s base recipe with her corn syrup and cream cheese.

Eat Well and Savor.

 

Kona Stout Ice Cream

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Coffee and beer.  How can that be bad?

Jeni Britton Bauer in Jeni’s Splendid Ice Creams at Home says to use the darkest beer you can find.  She uses a local Columbus, Ohio, brew called Russian Imperial Stout.  I used Old Rasputin.  I figured the name was worth it.  Jeni also said to use dark-roast Kona.  I bought light-roast by mistake, so I doubled it.  Again, how can that be bad?

This is just the basic recipe, then you steep the coffee grounds and remove them, then add the beer.     This one is definitely going on my list of repeats.

Eat Well and Savor.

Toasted Rice Ice Cream

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With a Whiff of Coconut and Black Tea.

I didn’t think it was possible, but I finally met an ice cream that I don’t really like.  Of course that didn’t stop me from eating it.

You can’t beat the texture when it comes to the milk and heavy cream, along with some cream cheese.  But as much as I may like having a little something mixed in, I can’t really get into the rice.

Maybe another reason this isn’t my favorite is because you essentially have to make two desserts.  First the rice pudding, and then the ice cream.  That also makes for some extra dishes.  The toasted rice is not something you see every day, though.

Hmm, now that I think about it, rice pudding isn’t my favorite either.

I did really like the tea flavor.  I used Darjeeling.  Surprisingly, Jake loved this.

On the other hand, my favorite ice cream from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer, hands down, was this Savannah Buttermint.

I actually made this earlier this month and never got around to telling you about it.  It was supposed to be the last recipe I was going to make in the apartment.  I set aside everything I needed to make  it before the movers came, or so I thought.  I had actually already moved my sugar.  It was totally worth the wait.

By the way, as if the butter and the mint weren’t enticing enough, this has white chocolate swirls in there too.

Eat Well and Savor.

 

Roasted Strawberry & Buttermilk Ice Cream

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I’m pretty sure I’ve never roasted a strawberry before, but I probably will again, given how simple this was. 

This is another wonderful recipe from the amazing Jeni Britton Bauer and Jeni’s Splendid Ice Creams at Home.  I’ve made a few of these so far and they have the same basic ingredients, and then whatever you add in.  This one varied a little because of the buttermilk and a little extra cream cheese.  I can only assume that that’s the reason for the extra luxuriousness.  On top of all that, I have some extra strawberry sauce for next time.

Eat Well and Savor.

Verbena Ice Cream

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I think I said last time that this Laduree book would be the death of me. 

Well, this month I went in search of fresh verbena leaves.  It’s much more difficult than it sounds.  I thought for sure my Whole Foods, but not so much.  Then I thought, well, DeKalb Farmer’s Market, for sure.  So I high-tailed it over to Decatur the other day.  Well, not so much.  Then I went to my neck of the woods to the Cobb Farmer’s Market.  I was very impressed with all the leaves I did find, but no verbena.  Then I went to the Internet.  It seems that most often you just buy the plant at the nursery.  So I called Pike’s.  Again, not so much.  They told me to try back in a few weeks.  At this point I had pretty much given up.  I have plenty of other things to make, let’s just chuck Laduree Sucre.  Then I decided to check the plant section of Whole Foods, and there they were.

It actually took three plants to get to one ounce.

All chopped up and no place to go. 

Well, except to steep with the milk and cream.

Nothing much to do except mix with the egg yolks and sugar.

This was zingy and refreshing and, as always, worth the effort.

Eat Well and Savor.