After friends let me test drive their Cuisinart Ice Cream maker, I bought my own, so I thought it would be a good time to revisit a whole week of frozen treats, which will conclude with the Friday Recipe Exchange. I thought it would be good to start with the basics. The first recipe is for a cream only ice cream and I’ll link to a JeffreyW post that has an egg custard ice cream. Then I’ll add strawberries to it. These recipes all make 1 to 1-1/2 quarts.
Vanilla Ice Cream
- 2 cups half-and-half
- 1 cup whipping cream
- 1 cup sugar
- 1 vanilla bean, split and scraped (or 3 tsp high quality vanilla extract)
Combine all ingredients (including the bean and its pulp – if you’re using extract, DO NOT add yet) in a large saucepan and place over medium heat. Stirring occasionally, bring the mixture to barely simmering, about 170 degrees F. Remove from heat and allow to cool slightly – remove the hull of the vanilla bean or add extract at this point, stirring in completely. Pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture. Freeze mixture in ice cream freezer according to unit’s instructions. The mixture will not freeze hard in the machine. It will reach a soft serve consistency. Then spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.
Strawberry Ice Cream (or really Any Berry Ice Cream)
- Make the vanilla base (above), cooled overnight
- 2 cups of chopped frozen strawberries (or any quality frozen berry of your choice)
- 1 tbsp vodka
ice cream maker Toss strawberries with vodka, stir into the cold vanilla cream mixture. Add to your ice cream maker and freeze according to unit’s instructions. Again it will be a soft serve consistency when done, remove to an airtight container and freeze for 1 hour before serving.
As promised: For an egg custard ice cream, go to JeffreyW’s post here.
JeffreyW makes strawberry ice cream, too
Originally posted May 2013
This was better than I even imagined. I was craving something intensely blueberry and I had just made the Pineapple Upside Down Cake for a birthday. I decided if it was good enough for pineapple, it was good enough for blueberries. And boy was it. I had to tweak the recipe a bit to complement the blueberry flavor, adding lemon to the mix and I reduced the flour down so the blueberries were not overwhelmed by cake.
- 8 oz frozen wild blueberries (or enough to completely cover the bottom of an 8×8 baking dish)
- 3 tbsp butter
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/3 cup shortening (I used butter)
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1 cup unbleached flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 tsp lemon zest
- 2 tbsp of lemon juice + enough water to make 1/2 cup of liquid.
8×8 glass baking dish and mixing bowl
Melt 3 tbsp of butter and add to baking dish with sugar, lemon juice and zest. Mix well. Spread blueberries evenly over sugar and butter mixture.
In bowl, cream shortening and sugar until fluffy. Add egg and vanilla, beat until fluffy. Sift together flour, baking powder and salt, add to creamed mixture. Add lemon water and zest to batter, mixing well (it will be lumpy) and then pour over blueberries. Bake in a 350 degree oven for 40-45 minutes, until a toothpick test in the cake center comes out clean. Cool 5 minutes and then invert on a plate.
ETA: click any photo to enlarge and uncompress.
copyright Whats 4 Dinner Solutions 2014
Something about frigid temps makes me crave sweets. So when I was thinking about tonight’s recipes, that is what I was drawn to and lemon themed recipes rose to the top. I suppose because it brings with it a reminder of warmer climates. Which is where I am headed later in the month. Beach weather. I’ll be the pale, wind swept one by the eucalyptus tree.
One of my favorite tangy, sweet desserts is Sour Cream Lemon Poppyseeed Cake, yum, recipe here.
Since next week bring with it the ultimate date night, I thought it would be a good idea to include some special sweets: Valentine’s Day Peanut Butter Kiss Cookies, recipe here and Valentine’s Chocolates, recipes here.
Which is a good time to let you know there will be no recipe exchange next Friday. Do you have Valentine’s plans? Do you go out or stay home and cook? Or do you ignore it all together? (You should probably make sure your romantic partner is on board with that, if that’s your plan. Right?) And during these cold, cold days, what do you like to cook?
And finally, tonight’s featured recipe (pictured at top):
Lemon Coconut Layer Cake
I have a friend who loves coconut cream pie. I’m not a big fan, so I’ve never made one. But when I saw a photo of a coconut-lemon cake, I thought she might like it, so I gave it a whirl. The original cake was 6-layers, I just couldn’t fathom that, so I reduced it to a 4-layer cake. Layering is easier to do if you use pie pans instead of cake pans. This eliminates the need to cut each cake in half to achieve thin, even layers. This cake works best if made the night before. Refrigerate so the lemon filling stays firm. And shredded coconut covers any number of baking sins.
- 1/4 cup vegetable oil
- ½ cup butter
- 1 ½ cup sugar
- 1 tsp vanilla
- 2 1/2 cups sifted flour
- 3 tsp baking powder
- 1 tsp salt
- 13 oz coconut milk
- 3 eggs, separated
Heat the oven to 350 degrees. Grease and flour 9-inch pie pans
Cream the butter in a mixer until light and fluffy. Gradually add the sugar and beat until very light, 2 to 3 minutes. Beat in the egg yolks, blending well.
Sift together the flour, baking powder and salt and add to the creamed mixture in 3 parts, alternating with the coconut milk, and beginning and ending with the flour mixture. Add the vanilla and beat to thoroughly combine.
In a clean bowl, beat the egg whites until stiff, and then gently fold into the cake batter. Divide evenly and pour into the pans, spreading to the edges. Bake until a toothpick inserted into one of the cakes comes out clean, about 25 minutes. Cool 15 minutes. Loosen and invert onto racks to cool completely.
Lemon cream filling:
- 2 egg yolks, beaten
- 1 cup sugar
- 1/4 cup cornstarch
- 1 cup water
- 1/2 cup lemon juice
- 2 teaspoons grated lemon zest
- 1 tablespoon butter
Combine the egg yolks, sugar, cornstarch, water, lemon juice, lemon zest and butter in the top of a double boiler set over, but not touching, boiling water. Cook, stirring, until thick and creamy, about 5 or 6 minutes. Cool thoroughly before spreading on the cake layers.
Okay, so all the recipes for lemon filling wanted a double-boiler. I started with one, but after 5 minutes of stirring and not thickening, I changed over to a saucepan and whisked it for 5 minutes while it boiled and thickened and had no issues with it burning or sticking. High altitude may have been the reason for my original troubles. Water boils at a lower temperature here, so the double boiler may not have offered enough heat to thicken the sauce.
Butter Cream Frosting:
- 3 cups confectioners’ sugar
- 6 tbsp butter
- 1 teaspoon vanilla extract
- ¼ cup coconut milk
- 2 cups shredded coconut
With a mixer, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and milk and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
To assemble: Place first layer on cake plate, bottom side up, spread with a third of the lemon filling, sprinkle with coconut, place next layer, bottom side up, repeat and again with the third layer. Place fourth layer, top side up. Frost and garnish with more shredded coconut.
That’s it for this week. On Monday the full dinner menu and shopping list will post and it will be a Valentine’s dinner if you need ideas. Happy Valentine’s Day! – TaMara
I saw a few notes on the internets somewhere that mentioned fry bread as a dessert. In the interest of Science I have performed an experiment with a honey /cinnamon/sugar not-quite-glaze. Results must be treated as preliminary – they have not been repeated as of yet though my Peers have expressed considerable interest. I expect to publish soon. I cannot, at this time, rule out future maple sugar/syrup variations.