Pistachio-Strawberry Ice Cream
On March 12, 2014 by sixtyacrebakerA warm winter makes way for an early harvest of strawberries. Meandering down a country road this weekend past, i happened across a roadside stand loaded with berries and heaps of pistachios,locally grown. To keep up with our highly productive flock, I find myself dreaming up custards.
frozen custards
Frozen custards made from backyard eggs, fresh milk, and farmstand goodies.
pistachio-strawberry swirl ice cream
1 cup unsalted (roasted and shelled) pistachios
1 1/2 cups milk
1 1/4 cup granulated sugar
7 large eggs yolks
pinch salt (sea or kosher)
2 cups heavy cream
1 tsp vanilla
1 cup strawberry preserves
1/2 cup chopped pistachios (optional)
whisk the egg yolks, salt, and 3/4 cup sugar. place milk and the pistachios in a blender and puree until the nuts are completely liquid and smooth. add 3/4 cup sugar and place over low heat. warm to a simmer. remove from heat and whisk into the eggs and sugar mixture. tip back into the saucepan and cook over very low heat, stirring continually with a rubber spatula. do not allow to boil, and cook until it just begins to thicken to nappe. remove from heat and pour through a sieve into a clean bowl. stir in vanilla and heavy cream. refrigerate fromr 6 hours to overnight. freeze according to ice cream manufacturer instructions.
once the custard is frozen, transfer it to a freezer-safe container. swirl in the strawberry preserves and the chopped pistachios (if using)
*if you choose to make your strawberry preserves, simply place 2 cups of roughly chopped strawberries in a saucepan. taste for sweetness. squeeze the juice of 1/2 lemon. add sugar according to sweetness. add up to 1 1/2 cups of sugar (less if sweet strawberries, more if not sweet). cook at a simmer until strawberries break down and soften and they sit in a thick glaze.
refrigerate until needed
Huckleberry Ice Cream
On July 5, 2013 by sixtyacrebakerHuckleberries are hard to come by. Competing with bears after a long hilly hike, just ain’t my thing. Luckily, those whom are “into it” are willing to share; with one little caveat, my dealer, is 1200 miles away. Traveling for a case of berries. Now, that is my thing. Huckleberries are a bit like blueberries, with more punch of flavor. Sweet with a tinge of sour, no pucker. Just enough to wet your whistle. This gorgeous purple berry cuts rich vanilla ice cream perfectly.
Huckleberry Ice Cream
(vanilla base recipe adapted from David Lebovitz)
vanilla custard
1 cup whole milk
generous pinch kosher salt
3/4 cup granulated sugar
2 cups heavy cream
7 large egg yolks
4 tsp good vanilla extract
huckleberry swirl
1 1/2 cups huckleberries
1/2 cup granulated sugar
1 Tbs lemon juice
Heat whole milk with 1/2 cup of sugar, and kosher salt. Meanwhile whisk egg yolks with remaining 1/4 cup of sugar. Once milk comes to a simmer, slowly pour into the egg yolk mixture, whisking constantly. Quickly rinse the milk saucepan to remove any dried or burnt milk. Transfer warm egg mixture back into the saucepan and cook on low heat, constantly stirring with a spatula. Watch carefully, as to not overcook the eggs. Cook and stir just until the mixture coats the spatula (consistency of a light crepe batter). Remove from heat and run through a sieve into a clean bowl. Stir in heavy cream and vanilla. Place entire bowl into another bowl filled with ice and cool water. Stir until it is cooled to room temperature. Pour mixture into a covered container and refrigerate at least 4 hours, but preferably overnight.
make huckleberry swirl
In a small saucepan, place berries, sugar and lemon juice. cook until the berries throw off juice and all of the sugar has melted, then cook for about 10 minutes more..keep the heat low, you don’t want to burn the sugars. Mash the berries slightly (you will want some whole, some mashed). Allow to cool and refrigerate until ready to freeze the ice cream.
when ready to freeze
Place vanilla base into the bowl of your freezer. Freeze according to manufacturer’s directions. When your ice cream is finished…remove into your freezer container. As you scoop into your freezer container, layer with your huckleberry swirl. This will allow you to have a true swirl. If you put the huckleberry swirl into the mixer, it will completely mix in. Continue to layer adding as much huckleberries and juice as you wish.
Affogato
On February 28, 2013 by sixtyacrebakerSometimes afternoons call for a snack; a pick me up that is both frozen and warm, and punched with caffeine. When the mood strikes, fix yourself one of these.
Affogato
vanilla ice cream
shot of espresso
This is not a sundae…nor it is meant to be a huge dessert. use a nice vanilla ice cream and give yourself a nice size scoop. While your shot of espresso is still warm (but not piping hot), pour over the ice cream. The espresso will melt the ice cream, so don’t linger too long….
Cherry Marzipan Ice Cream
On June 18, 2012 by sixtyacrebakerRecently, in an early morning whim, I dragged Mike to a far-off orchard to pick a bushel of cherries. As we stood in the shade of a tree, him reaching to higher branches, and I for the low hanging fruit; I, cherry stained and gleeful, half whispered “isn’t this just so much fun”. To which Mike responded, as he bent a branch to my reach; “No. This is torture, but i am happy you are enjoying it”. This ice cream is a love letter filled with sweetness of ripe fruit, rich-depth of ground almonds, & deep warmth of a stiff drink, from me
to him.
I must tell you this is not a difficult recipe, but it is complicated taking many steps and some time but if you are an ice cream person with a special occasion on the horizon, you should make this. It is seriously good
Cherry Marzipan Ice Cream
step 1
3/4 cup milk
2 cups pitted cherries (reserve pits)
1 cup heavy cream
1/4 cup granulated sugar
1/4 tsp kosher salt
step 2
3 egg yolks
1/4 cup granulated sugar
2 Tbs cherry herring liquor (optional)
1/4 tsp almond extract
1 cup heavy cream
step 3
1 cup chopped cherries
1 Tbs lemon juice
1/4 cup sugar
3-4 oz marzipan–cut into bits the size of a small almond
step 1
blend together the pitted cherries and milk to break up, but not puree the cherries. place in a heavy saucepan. add back the cherry pits and stir in 1 cup heavy cream, 1/4 cup sugar and salt. bring to a simmer then turn off heat. allow to steep a minimum of 2 hours or until cool. *if you allow to sit more than 2 hours, place in the refrigerator to steep after 2 hours have passed.
step 2
strain the mixture and place into a clean saucepan. meanwhile, whisk together, in a bowl, egg yolks, 1/4 cup sugar, cherry herring (optional), and almond extract . whisk until the egg becomes pale and all ingredients are fully incorporated. heat the cherry-cream mixture to a simmer, then pour about 1/2 of cup into the egg mixture whisking the egg mixture while doing so. this is called tempering the eggs. slowly pour the remaining warm cream mixture into the egg, and whisk until fully incorporated. pour the egg mixture back into the saucepan and place over very low heat. using a rubber spatula, continually stir the egg mixture until it begins to thicken to a nappe (you should be able to wipe your finger across the back of the spatula and have the “trail” remain. do not let the mixture simmer or boil. once you have obtained the desired consistency, pour mixture through a sieve into a clean bowl. allow to cool for 1 hour, then add 1 cup heavy cream and stir to incorporate. refrigerate 8 hours or overnight to meld the flavors.
step 3
at least 1 hour before churning, place 1 cup pitted and chopped cherries, lemon juice and 1/4 cup granulated sugar in a bowl and macerate for 1-2 hours.
step 4
prior to churning the ice cream, drain the macerating cherries and stir the juice into the ice cream base. churn your ice cream according to the manufacturers instructions. in the final minutes of freezing and churning, add in the cherries and marizipan and allow them to mix in fully. the ice cream will be quite soft. eat immediately, or freeze until ready to enjoy.