Posted on 07/23/2011 7:48:05 AM PDT by libertarian27
Tonight, along with a roast chicken dinner, I’m making homemade profiteroles. The pate a choux is cooling in the fridge right now. Hope they rise and don’t fall flat as a pancake.
Yes, it was! But that was the only salty caramel I saw. Ben and Jerry’s (you should pardon the expression) have a salty caramel with potato chips mixed in. That sounded disgusting and I don’t like buying B&Js.
As a former ice cream parlour employee during my high school and college years in the 1970’s, that was always an ice cream addict, I had to jump in and address the National Vanilla Ice Cream Day on July 23rd, National Hot Fudge Sundae Day on July 25th, and National Coffee Milkshake Day on July 26th. Here are a just a few ideas for some of my personal and family favorites. If you are on a diet, you really should skip this post! LOL!
Vanilla Ice Cream Desserts: My family loves Vanilla Ice Cream for its versatility, since it can be dressed up with almost any flavor topping.
For a special dessert we like to dress up vanilla ice cream up with a piece of pound cake or a short cake on the bottom of the dish, top with vanilla Ice Cream and then our favorite fresh fruit or ice cream topping or syrup, whipped cream and sometimes nuts, sprinkles, or a maraschino cherry on top.
Another great way to enjoy Vanilla Ice cream is to cover it with a chocolate Shell or other shell topping while sprinkling it with your favorite nuts, totally encasing the ice cream in the shell topped with the nuts. My family always thought this was a gourmet dessert and it only took me about 5 minutes!
Hot Fudge Day brings to mind all the wonderful flavors of ice cream that go really well with Hot fudge syrup: Vanilla of course, but so does Chocolate, Coffee, Peppermint, Chocolate Chip Mint, Butter Pecan, Cookie Dough, Peanut Butter, Cookies and Cream, Caramel, Moose Tracks, etc. Nuts, and fresh raspberries, strawberries and bananas also are great with Hot fudge.
My family loves some fun sundae combinations, most of which we top with whipped cream, nuts or sprinkles, and perhaps a maraschino cherry:
A scoop of chocolate ice cream with marshmallow topping and a scoop of vanilla ice cream with hot fudge.
For a three scoop treat we top chocolate ice cream with marshmallow, Coffee ice cream with the hot fudge and vanilla ice cream with butterscotch or caramel topping.
A really decadent combination is chocolate ice cream topped with hot fudge topping and topped with fresh strawberries or my favorite fresh raspberries.
Make your Hot fudge sundaes even better by putting a chocolate brownie or a piece of chocolate cake underneath it!
Coffee Milkshakes: Since Coffee milkshakes have been my favorite flavor of milkshake since the 1970’s, I have come up with many ways to make them:
I often found myself out of coffee ice cream or out of milk when I was single, but I always seemed to have plenty of vanilla ice cream in my freezer, so I came up with my own recipe for making a coffee milkshake with vanilla ice cream and regular brewed coffee or espresso. Mix it up by hand or in a blender and you have a quick and easy coffee milkshake.
Using the same method as above, try making your shake with chocolate, butter pecan, or any other flavor ice cream you think sounds good with coffee for a nice variation. I tried using egg nog flavored ice cream one year during the holidays and it is wonderful too! Think about what flavors you like for your expresso coffee and you can come up with some wonderful combinations all on your own.
For those of you who want a treat that has fewer calories, try making an ice cream soda instead. A scoop or two of coffee ice cream in a glass and filled up with soda water makes a refreshing summer indulgence with a lot less calories. If you aren’t concerned about calories you might also like to make it a mocha soda by adding a little chocolate syrup before adding the soda water.
If you have vanilla ice cream, another wonderful summer ice cream soda is to put vanilla (or coconut ice cream) with some crushed pineapple in a glass and top it off with soda water.
For alcoholic versions of the milkshakes and soda’s think about what liquors you enjoy with coffee or vanilla and add a shot to your drink. I like things like Kahlua, coffee or chocolate flavored liquors, Baileys, and Irish Cream with the coffee milk shakes and sodas, and Rum works great with the pineapple or pineapple and coconut sodas.
I hope this gives some of you a few ideas for beating the heat, since I think the entire country will be fighting the heat this weekend.
Some of Jeni’s recipes are available online and Amazon has her new cookbook.
Her ice cream has a little cream cheese in it and is rich tasting. Like very high butterfat ice cream, it sort of coats your teeth. One pint will serve more people than you would imagine because a small scoop will do.
I guarantee you the gelato is better.
Mrs p6 is marinating some pork chops in blueberry balsamic vinegar.
No recipe yet. Might not get to try it until tomorrow because her back went out and she is probably down until tomorrow.
If it turns out OK I'll let yunz all know.
Yes you certainly could - cool whip was just the easy version. I make a milky way ice cream - melt 6 regular size bars of milky way candy then let them cool - add to the mixture I mentioned (eagle brand milk, cool whip and then fill to freezer line with some version of milk - run ice cream freezer - it is pretty good I must say!
I AGREE!!!!!! ; )
My husband and I both love coconut ice cream but cannot find it. When we were children (many years ago), you could buy it on a stick covered with chocolate. Yummmm! Does anyone know where to buy it? We don’t make ice cream, but we may have to learn.
I have seen coconut ice cream at Baskin and Robins, and other similar specialty ice cream stores through the years during the summer months, and once I found it at a Haggen grocery store. Every once in a while I find it a Grocery Outlet store too. It is hard to find now days. Since coconut is so popular with Hispanics, I wonder if some of the Hispanic grocery stores might also carry it from time to time, although I can’t say I have ever looked for it there.
We don’t live anywhere near a Baskin and Robins, but since we have a large Hispanic population nearby, I may try one of their stores. Hershey has a coconut ice cream, but it is not as good as some I have had.
I’ll give it a try. My husband hates caramel (!), so I’ll wait for a little dinner party to serve it.
While I think of it if you like coconut ice cream you might also look for coconut popsicles or push pops at the Hispanic store as well. Unfortunately, my source for these went out of business a few years ago, and I haven’t found them at any of the other Hispanic shops in my area, but they were really good and wonderfully refreshing on a hot summer day!
The easy recipe to make caramel sauce-
1 cup white sugar
1 cup heavy cream
1/2 cup of water
1 tspn lemon or lime juice
1/3 tspn Kosher salt
(Should Kosher be capitalized?)
In a sautee pan heat the sugar, salt, lemon juice and water on low to medium to a boiling point and let it cook until it starts to turn to turn brown.
The flavors that separate plain old white sugar from caramel are forming while it starts to burn slightly.
Before it gets too dark remove it from the heat and add the heavy cream while stirring it fast, but not too fast you don’t want any of it splashing on you because it’s really hot.
After you get the cream incorporated into it return it to the heat and let it boil for a minute or two while stirring.
Let it cool to room temp, and enjoy.
I use this same recipe to make a butterscotch sauce by adding Kosher salt to taste.
I have had coconut popsicles, and they are great. A friend from SC gave them to us, and I have no idea where she got them. All of this discussion has made me want to go look for them. I did find a good looking recipe for a pineapple, coconut, and banana smoothie.
Vanilla Bean Frozen Custard
1 1/2 cups half and half
1 cup granulated sugar
1 whole vanilla bean, split and scraped
5 large egg yolks
1 1/2 cups heavy whipping cream
1. Heat the half + half, sugar, and vanilla beans and pod in a medium saucepan over low heat, whisking constantly to avoid a skin forming on the top of the mixture. Turn off the heat when the mixture is just about ready to start simmering – the mixture should coat the back of a metal spoon.
2. Beat the egg yolks by hand or in a stand mixer until slightly thick. Slowly drizzle in about half of the half + half mixture into the eggs, whisking constantly. This is tempering the eggs – if you pour it in too fast, your eggs will scramble…
3. Pour the egg mixture back into the pan with the remaining half + half mixture and heat on low or medium-low heat until thick, stirring constantly. It will start to get really thick and custard-like, which is what we are going for! Remove from heat when it begins to simmer.
4. Pour the now custard into a bowl with the heavy whipping cream and stir to combine. Take a piece of plastic wrap and gently press it on to the top of the custard so the entire top surface is covered. This will help prevent it from forming a skin on top. Chill in the refrigerator for at least 4 hours or overnight.
5. Following the manufacturers directions, freeze in an ice cream maker until it reaches your desired consistency, about 20-30 minutes. Place mixture in an air tight container and place in freezer to harden for at least 8 hours.
Thanks, the one I made was very similar, using half and half, heavy cream and scraped vanilla bean. I used 6 eggs though. It came out pretty well.
Emergency (out of eggs or butter or allergic) or cheap (out of money) cake.
Wacky Cake
http://allrecipes.com/Recipe/wacky-cake-viii/detail.aspx
My lazy version:
1 1/2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon Rose’s Sweetened Lime Juice
6 tablespoons vegetable oil
1 cup water
In a 4 cup meas. cup add sugar, baking soda (stir), flour (stir).
Pour it in an ungreased 8 x 8
In the meas. cup add almost a 1/4 cup of veg. oil, lime juice, water.
Pour it in the 8 x 8 and stir.
bake at 350 for 35 min.
Very pleased with this recipe: good, super cheap, easy making and easy cleanup (just meas. cup, stirring fork and pan).
Not a ‘light’ cake, a little doughy. Like my lime version better than their chocalate.
my favorite chocolate ice cream:
Chocolate-Hazelnut Gelato
Recipe courtesy Giada De Laurentiis
.Prep Time:10 minInactive Prep Time:2 hr 30 minCook Time:15 minLevel:
EasyServes:
6 to 8 servings (about 4 cups).Ingredients
2 cups whole milk
1 cup heavy cream
1/2 cup sugar, plus 1/4 cup
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup chocolate-hazelnut spread (recommended: Nutella)
1/2 cup toasted hazelnuts, crushed, for garnish
Directions
In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer’s instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.
.
I’ll see your strawberry soup and raise you
BLUEBERRY SOUP
3 c. water
1 qt. fresh blueberries, rinsed & cleaned
3/4 c. sugar
1/4 c. cornstarch
1/2 c. cold water
Bring water and blueberries to boil, add sugar. Cook until sugar is dissolved, stirring constantly. In small bowl (my mother used a clean jelly jar with a lid and just shook it until mixed) mix cornstarch with cold water. Stir into warm berry mixture a little at a time and bring to a boil again until thickened to taste. It will thicken a little more when cool. You should have left over corn starch. Cool, cover and refrigerate.
We usually had it over vanilla ice cream and didn’t wait for it to cool. Sort of a hot blueberry sundae. A small bowl of soup with a dollop of sour cream or whipped cream or a couple of big spoonfuls with a slice of angel food cake are also nice.
I have heard of recipes that call for cinnamon and/or lemon juice but my mother never added either of those.
I don’t know if it makes a difference but we always used wild blueberries.
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