Turkish Delight Ice Cream

I came up with this recipe last night. Those who know the reference know: this made some small people feel pretty lucky.

Turkish Delight Ice Cream

Equipment: small saucepan for making candied lemon peel, slotted spoon, small bowl, large mixing bowl, whisk, sharp knife, measuring cups and spoons, ice cream maker, freezable quart container for storing


Ingredients:
-for ice cream

• 2 cups whole milk
• 1 cup heavy cream
• 3 large eggs
• 3/4 cup sugar
• 2 Tbsp. rose water
• 1 tsp. lemon rind
• 2 drops red food coloring, if desired

-for candied lemon peel

• rind of one lemon, sliced in very long strips
• 1 additional c. sugar
• 1 c. water

Directions:

• Prepare your candied lemon peel by putting it in saucepan with the cup of water and letting it simmer until somewhat translucent. Add 1/2 c. sugar to water and lift heat to a slow boil. Remove when peel is soft and translucent using slotted spoon and place in other 1/2 cup of sugar in small bowl a little at a time, tossing around in sugar to coat. Allow to cool.
• whisk together ice cream ingredients in bowl and pour into ice cream maker following manufacturer instructions (Mine takes about 30 minutes), then transfer to quart container and freeze for an additional 2 or more hours.
• Serve garnished with candied lemon peel and mint.

XO, Debbie

Figgy pudding, 2010.

This dessert was inspired by this blog. Fig pudding just got more fun. 

Faux Fig Pudding Recipe


-cinnamon ice cream and figs served on a slice of french toast, drizzled with fig syrup


Equipment: see cinnamon ice cream recipe, here: http://figpudding.blogspot.com/2010/09/cinnamon-ice-cream.html , bowl for beating egg (large enough to dip a slice of bread), small saucepan for preparing fig syrup, pan for preparing french toast

Ingredients: 

• see: http://figpudding.blogspot.com/2010/09/cinnamon-ice-cream.html
• a slice of crusty bread per serving
• 2-3 eggs, lightly beaten
• 1 Tbsp. milk
• 2 Tbsp. butter
• 3-4 figs for making fig syrup
• 1 tsp. brown sugar
• 1 additional fig per 2 servings

 Directions:

• Follow directions for cinnamon ice cream, here: http://figpudding.blogspot.com/2010/09/cinnamon-ice-cream.html  This needs to be made at least a few hours in advance.
• Prepare fig syrup: slice figs in thin slices and place in saucepan with enough water to cover. Simmer until figs are "melting" and water is reduced by half. Drain off large fig pieces and add brown sugar, bring back to a simmer until thickened and syrupy.
• Prepare french toast: Heat skillet on medium and add your butter to it. Mix milk in with the slightly beaten egg. Dip bread slices completely and place directly on skillet. Flip over after a few minutes checking for browning, time depends on thickness and texture of bread.
• Serve: Place slice of french toast on dessert plate with a scoop of cinnamon ice cream atop, garnish with 1/2 fig and drizzle with the fig syrup.

XO, Debbie

cinnamon ice cream

Equipment: see http://figpudding.blogspot.com/2010/09/basic-vanilla-ice-cream.html


Ingredients:

• see http://figpudding.blogspot.com/2010/09/basic-vanilla-ice-cream.html
• one whole cinnamon stick
• 1-1/2 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1 tsp. ground ginger

Directions:

• prepare basic vanilla ice cream recipe, here: http://figpudding.blogspot.com/2010/09/basic-vanilla-ice-cream.html , but add cinnamon stick and spices to your custard while heating. 

XO, Debbie

basil ice cream

This recipe is just like the candied ginger ice cream recipe, only in reverse. 

Basil ice cream

Equipment: see basic vanilla ice cream recipe, here: http://figpudding.blogspot.com/2010/09/basic-vanilla-ice-cream.html, sharp knife

Ingredients:

•  see basic vanilla ice cream here: http://figpudding.blogspot.com/2010/09/basic-vanilla-ice-cream.html
• 1/2 cup fresh chopped basil
• candied ginger, for garnish

Directions: 

• follow basic vanilla ice cream recipe http://figpudding.blogspot.com/2010/09/basic-vanilla-ice-cream.html 
• after pouring custard into ice cream maker, add the 1/2 cup of basil.
• freeze in freezer container about two hours prior to serving to allow to reach a good serving consistency.
• serve topped with candied ginger, recipe found in this post: http://figpudding.blogspot.com/2010/09/candied-ginger-ice-cream.html You could also purchase it, but don't!

Yum!

XO, Debbie

Candied ginger ice cream

This recipe begins with the vanilla ice cream recipe (link below). The addition of raw grated ginger and candied ginger, topped with a sprig of basil, gives this ice cream a Thai feel, very cooling, perfect for a summer dessert.

Candied ginger ice cream recipe

Equipment: see basic vanilla ice cream recipe here: http://figpudding.blogspot.com/2010/09/basic-vanilla-ice-cream.html pan for making candied ginger, sharp chef's knife, vegetable peeler, box grater with medium grate or microplane for grating ginger, bowl, parchment paper, slotted spoon


Ingredients:

• see basic vanilla ice cream recipe: http://figpudding.blogspot.com/2010/09/basic-vanilla-ice-cream.html 
• 3 inch long or so chunk of fresh ginger, peeled
• 2 cups sugar
• water

Directions: 

• peel ginger and cut into two peices.
• grate half and cut other half into about 1/2 inch cubes
• set aside 2 tsp. grated ginger 
• In pan, put your cubes of ginger, enough water to cover and one cup of your sugar. heat on medium until ginger is translucent and fairly soft.
• pour other one cup of your sugar into bowl. transfer the ginger while still hot using slotted spoon into sugar. swirl or stir to coat. Leave out on parchment to dry for 5-10 minutes.
• prepare the basic vanilla ice cream http://figpudding.blogspot.com/2010/09/basic-vanilla-ice-cream.html
• add the 2 tsp. raw grated ginger to ice cream maker when you put your custard in.
• add 1-2 Tbsp of the candied ginger at the end of churning cycle.
• transfer ice cream from ice cream maker into freezer container and freeze a couple of hours until a good consistency is reached. Serve topped with basil sprig. So good.

-keep any remaining grated ginger and the sugar you used to coat the ginger and mix them together. I use this mixture for my next batch of ginger ice cream, using it in the basic vanilla recipe in the custard in place of the regular sugar. You will probably also have some candied ginger left over. Good for so many things!

XO, Debbie

Basic vanilla ice cream

I've spent a lot of time and ingredients coming up with heavenly ice cream recipes these past months, but they all begin with this basic vanilla ice cream recipe. 

You could do this without an ice cream maker, but after making it several times using coffee cans in graduating sizes with rock salt and ice between, rolling them back and forth across the floor (or making the kids do it!) for hours, it's become a necessity in our kitchen. I don't recommend having a ton of kitchen gadgets, but this is one, I assure you, makes life easier (...And that's the only thing I need is *this*. I don't need this or this. Just this ice cream maker... and this whisk. The ice cream maker and the whisk and that's all I need...)

Basic vanilla ice cream

Equipment: ice cream maker with bowl frozen to time according to manufacturer, whisk, mixing spoon or silicone spatula, double boiler or a creative alternative, small bowl for separating eggs, two bowls in graduating sizes for water bath, pastry brush (recommended)

Ingredients:

• 2 cups whole milk
• 1 cup heavy cream/whipping cream
• 1 cup sugar
• 3 egg yolks
• 2 tsp. real vanilla extract, vanilla bean, scraped, or 2 tsp. vanilla paste (better than extract, I find)
• 1 tsp. salt
• ice
• water

Directions: 

• Heat milk and cream on medium in double boiler until bubbling slightly. Add in sugar and the vanilla bean, if using. Stir regularly.
• separate your eggs in small bowl. whisk yolks slightly.
• temper your egg yolks by first adding a spoonful of the hot custard to them, stirring, then again, then add eggs gradually, a drizzle at a time into custard, whisking all the while. Custard is ready when it leaves a thick coat on the back of a spoon.
• add your vanilla extract and salt.
• Remove custard from heat, prepare an ice water bath from two graduating bowls (fill the larger with water and ice, place the smaller inside that).
• Pour your custard carefully into the smaller bowl of the ice water bath and allow to rest until cooled.
• Pour your cooled custard into your ice cream maker and follow the manufacturer directions. My cuisinart takes 20-30 minutes to come out with a fairly soft but well-mixed ice cream, which I then put into the freezer for a couple of hours if a firmer ice cream is desired.

variations: candied ginger ice cream, lemon ice cream, basil ice cream, peaches and cream ice cream, peach cobbler ice cream, candied cherry-chocolate chunk ice cream, caramel-smoked salt ice cream.... the list grows on! I'll post the recipes for these soon!

XO, Debbie

Crepe ice cream cones

Follow the crepe recipe here:http://figpudding.blogspot.com/2010/09/crepes.html  or use your own.

Once you have your crepes down, these are easy.

Crepe cones recipe

Simply fold your crepe in half, turn into an ice cream cone shape, fold pointed end under, place in the cup of a muffin pan or a small oven-proof bowl and crisp them in the oven at 350 until the edges are nicely browned. 

-These would also be lovely made with pizzelles rather than crepes.

These are yummy for serving ice cream in and would also make a nice presentation for a savory crepe filling. I'm picturing breakfast; some homefries with a poached egg on top, drizzled with hollandaise sauce!

XO, Debbie

crepes

Crepes! They're what's for dinner! (and lunch. and dessert. and yes, even You, breakfast.)

                            spinach, feta and ricotta stuffed crepe
                                         

I love the versatility of crepes. Often I'll start up a batch with no dinner direction whatever and by the time the batter's done I've got a meal plan. The batter can be saved for an easy breakfast and the individual crepes can also be wrapped and saved. A good make-ahead item. But we usually use any leftovers for dessert!

                            candied ginger ice cream in baked crepe cone




Fool-proof crepes

*makes 6-7 crepes

Equipment: mixing bowl, whisk, lightly oiled or *non-stick pan, spatula


Ingredients:

• 1 cup all-purpose flour
• 2 large eggs
• 1/2 cup whole milk
• 1/2 cup water 
• 1/4 tsp. salt
• 2 Tbsp. melted butter
• real vanilla extract or paste, if making sweet crepes, omit for savory crepes
• fillings of your choice

Directions:

• In large mixing bowl, whisk flour and eggs. Add in milk and water drop by drop as whisking. Add salt and butter. Whisk until smooth and silky, with no lumps. 
• Heat skillet on medium, using 1/4 cup measuring cup, scoop crepe mix into pan and immediately (this is the most important step) lift up pan handle and swirl your crepe mix around until it evenly coats bottom of pan (this recipe was made using a 10 inch skillet. If yours is larger, use more crepe batter, smaller, use less). There are crepe spreaders available for purchase but I find them largely unnecessary.
• Cook about 1 minute on each side, flipping when edges are crisp. lift from pan using a narrow spatula, first loosening edges, then slipping it under and flipping in one swift movement. A light browning indicated doneness, you may continue flipping if your crepe seems too moist. 

*note about non-stick pans: If I could go into each one of your homes and personally remove them from your cooking arsenal myself, I would. Most people don't understand the importance of getting rid of them once they begin to chip and peel and are then ingesting all of those toxic ingredients. Not to mention the environmental consequences. If you love your non-stick, though, I recommend getting a Scanpan. They're non-petroleum based, the non-stick elements are cooked into the pan, not sprayed on; so they won't chip, you can use metal utensils on them, and their non-stick claim: totally. true.

XO, Debbie