Fig Ice Cream

I love fresh figs and it seems there appearance is always so fleeting. I found some Texas figs at our local market and decided this ice cream would be a fun recipe to try with them. My figs were not the beautiful purple of the mission figs so my ice cream was a tan color rather than purple as shown in the picture of the Perfect Scoop. I also thought my ice cream yield on this recipe was much less than other recipes I have made. I thought the fig flavor in this recipe was really nice. I probably wouldn't want to sit for a bowl of this alone, it needs a compliment. It paired really well with the gooey chocolate cakes.

Fresh Fig Ice Cream

2 lbs fresh figs (about 20)
1/2 cup of water 1 lemon, preferably unsprayed
3/4 cup of sugar
1 cup of heavy cream
1/2 teaspoon of freshly squeezed, lemon juice, or more to taste

Remove the hard stem ends from the figs, then cut each fig into 8 pieces. Put the figs in a medium, non reactive sauce pan with the water, and zest the lemon directly into the saucepan. Cover and cook over medium heat, stirring occasionally, for about 8-10

minutes until the figs are tender.

Remove the lid, add the sugar and continue to cook until it reaches a jam-like consistency. Remove from the heat and let cool to room temperature. Blend together with cream and lemon juice, chill in the fridge and then put in your ice cream maker per the manufacturer's instructions.

Source: Perfect Scoop: Ice Creams, Sorbets, Granitas and Sweet Accompaniments, Ten Speed Press, May 1, 2007.

Honey Peach Ice Cream

Finally, some homemade food at our house! Since I have an official ice cream taste tester, my 2 1/2 year old, I'm getting lots of opportunities to try new ice cream recipes this summer. By the time this recipe is posted, my tester will likely have finished this batch! Based on the quantities of ice cream being consumed at our house summer will not likely be the end of our ice cream making extravaganza. I already have some fall ice cream recipes flagged to try. Since Dorie's blueberry sour cream ice cream was such a big hit, I decided to try the honey peach ice cream also from Baking from My Home to Yours. This recipe did not disappoint. This one was a little more involved than the last, since it involved making a custard first. The peach flavor was very pronounced in this recipe and enhanced nicely by the sweetness from the honey. I opted not to dice the remaining peaches and add them at the end, instead keeping this one smooth and creamy! I also substituted vanilla bean paste for the vanilla extract. So, if you have any great ice cream recipes, feel free to pass them on to our house! Our ice cream maker is churning quite a bit!

Honey Peach Ice Cream

4 large ripe peaches (about 2 pounds), peeled and pitted
1/4 cup honey
1 cup whole milk
1 cup heavy cream
3 large egg yolks
1/2 cup sugar
2 teaspoons vanilla extract (I used vanilla bean paste)

Coarsely chop half the peaches into 1/2 inch chunks and toss them into a small saucepan. Add the honey and bring to a boil, then lower the heat, cover the pan and cook, stirring occasionally until the peaches are soft but not mushy, about 10 minutes. Scrape the mixture into a blender or food processor and whir to puree. (Alternatively; use a hand blender.) Set the peach puree aside while you make the custard.

Bring the milk and cream to a boil in a medium heavy-bottomed saucepan. Meanwhile, in a medium bowl, whisk the yolks and sugar together until very well blended and just slightly thickened. Still whisking, drizzle in about one third of the hot liquid-this will temper, or warm, the eggs so they don't curdle. Whisking all the while, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon; if you run your finger down the bowl of the spoon, the custard should not run into the track. The custard should reach at least 170 degrees F, but no more than 180 degrees F, on an instant read thermometer. Immediately remove the pan from the heat and pour the custard into a 2 quart glass measuring cup or clean heatproof bowl. Stir in the vanilla and the peach puree.

Refrigerate the custard until chilled before churning it into ice cream. Scrape the chilled custard into the bowl of an ice cream maker and churn according to the manufacturer's instructions. While the ice cream is churning, finely dice the remaining 2 peaches, then, just before the ice cream is thickened and ready, add the peaches and churn to blend. Pack the ice cream into a container and freezer for at least 2 hours, until it is firm enough to scoop.

Source: Baking From My Home to Yours, Dorie Greenspan, Houghton Mifflin Company, 2006.

Ice Cream Sandwiches

We had some friends over for a casual cookout this past weekend. For our menu, we served: chips and salsa cruda, guacamole, cowboy burgers (purchased from our local natural grocer), steamed corn on the cob, cantaloupe and these ice cream sandwiches. The menu was fairly simple which meant I had more time to spend visiting with friends. The easy menu also left me time to make these ice cream sandwiches. These were really great. The only thing I would recommend is to allow them a little thaw time before serving. The cookies were really hard right out of the freezer. This recipe is great because there are so many possibilities and variations. This is the perfect recipe to enjoy for the summer.

Frozen Banana Ice Cream Sandwiches

• 1 pound chocolate chip cookie dough (recommended: Nestle Toll House)
• 1 1/2 cups semisweet chocolate chips
• 1 teaspoon peanut or vegetable oil
• 2 1 1/2 ounces) chocolate-toffee candy bars, chopped into 1/4-inch pieces (recommended: Skor) (I used a Heath bar)
  
• 2 medium bananas, peeled and sliced into 1/4-inch rounds
• 1 pint vanilla or banana ice cream, softened (I used organic mint chocolate chip)
  

Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F.

Form the cookie dough into 12 equal-sized balls and place on an ungreased baking sheet. Bake for 16 to 18 minutes until lightly browned around the edges. Cool for 10 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes.

In a small bowl, toss together the chocolate chips and oil. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth, about 3 to 5 minutes.

Spread the melted chocolate on top of 6 of the cooled cookies. Place on a parchment or waxed paper-lined baking sheet. Sprinkle the chocolate-toffee candy pieces on top of the melted chocolate. Place the remaining cookies, flat-side-up, on the same baking sheet. Arrange the banana slices in a single layer on the flat side of the remaining cookies. Freeze all the cookies for 45 to 60 minutes until the chocolate has set and the banana slices are frozen.

Using an ice cream scoop, scoop about 1/3 cup softened ice cream on top of the frozen bananas. Place a chocolate covered cookie on top and gently press to form a sandwich. Repeat with the remaining ice cream and cookies. Freeze for 3 to 4 hours until firm.

Source: Giada de Laurentis, Foodnetwork.com.

Vanilla Pudding Pops

The cutest, smartest and most adorable two year old on the planet is teething! I'm completely unbiased as you can tell! Thank goodness this is the last time as we are just waiting for those pesky bottom two year molars to come through. Poor guy is having a rough time of it with these. So, I thought some homemade popsicles might just make things a little easier. These vanilla pudding pops from Martha Stewart were really easy to make and I would say they scored a 10 with my toddler! I like being able to make things like this, so I can control the ingredients. There is nothing artificial or unnatural in these popsicles. I highly recommend this popsicle mold from Sur La Table. I'm planning on making some fruit based popsicles once we finish these. These are the perfect accompaniment for our afternoon walk to the park to feed the ducks.

Toddler Friendly Meals:
Italian Baked Chicken and Pastina
Chicken with Roasted Vegetables
Three Cheese Macaroni and Cheese
Chunky Chai Spiced Applesauce
Banana Coconut Ice Cream

Vanilla Pudding Pops

Makes 10

• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 3 cups whole milk
• 3 large egg yolks
• 2 teaspoons pure vanilla extract

1. Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. Gradually whisk in milk, mixing until ingredients are dissolved. Whisk in egg yolks.
2. Whisking constantly, cook over medium heat until the first large bubble sputters. Reduce heat to low; continue to whisk, and cook 1 minute. Remove from heat, and immediately pour through sieve into bowl; stir in vanilla.
3. Divide mixture among ten 3-ounce ice-pop molds. Chill in refrigerator until cool and thickened, about 1 hour. Insert pop sticks, and freeze until solid, at least 4 hours and up to 2 weeks. Run molds briefly under warm water to release pops

Source: Everyday Food.

Raspberry Swirl Ice Cream

I've had The Perfect Scoop cookbook for a while now and was excited to try my first recipe. I saw many rave reviews for the recipes in this book on other blogs and they were right! This recipe starts with a delicious vanilla custard base that would easily be adaptable with other mix-ins or great all on its own. The ice cream was perfect the day we made it, however, I found after sitting in the freezer longer, the berries became crunchy. I omitted the vodka mixed in with the raspberries because I was feeding the ice cream to children. I realize now, the vodka was intended to keep the raspberries from freezing. So if you are making this recipe, keep that in mind. I will definitely be trying more of the wonderful recipes from this book. My biggest problem, is picking which one to choose next!

Raspberry Swirl Ice Cream
Source: The Perfect Scoop by Dave Liebovitz

Ice Cream

1 cup whole milk
2/3 cup sugar
pinch of salt
1 1/2 cups heavy cream
5 large egg yolks
1/2 teaspoon vanilla extract ( I would like to try vanilla bean paste next time)

Raspberry Swirl

1 1/2 cups raspberries, fresh or frozen (I used fresh)
3 tablespoons sugar
1 tablespoon vodka (I omitted-see note above)

To make the ice cream, warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer over the top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula scarping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Add the vanilla and stir until cool over an ice bath. Chill thoroughly in the refrigerator.

An hour or so before churning the ice cream, make the raspberry swirl by mashing the raspberries together with the sugar and vodka with a fork (if using frozen raspberries, let them thaw a bit first) until they're juicy but with nice-sized chunks or raspberries remaining. Chill until ready to use.

Freeze the ice cream custard in your ice cream maker according to the manufacturer's instructions. After you remove it from the machine, layer the container with spoonfuls of the chilled raspberry mixture.

Banana Coconut Ice Cream

I decided yesterday it was time to break out the ice cream maker this year. I recently got a copy of Dave Lieberman's Perfect Scoop and there are so many delicious looking recipes I can't wait to try. We finally got new furniture for our patio, and are shopping for a grill. I foresee a barbecue with homemade ice cream very soon! In the meantime, I wanted to make a quick treat to go with dinner last night. I made this Cooking Light recipe last year and loved it. There is no cooking involved and very few ingredients. Also, it omits the heavy cream used in most ice cream recipes but does not sacrifice on flavor or creaminess at all. I omit the 1/3 cup sugar completely. The mixture is plenty sweet. If you think you want to add the sugar, I would recommend tasting the mixture first. If you own an ice cream maker, I highly recommend keeping the freezer can in your freezer. I keep mine there, because you never know when the urge to make ice cream will hit an you don't want to wait 8 hours for the can to freeze. To prevent freezer burn, you can line it with plastic wrap.


Banana Coconut Ice Cream
Source: Cooking Light May 2007

1 1/2 cups 2% reduced-fat milk
1 cup cream of coconut
1/3 cup sugar (I omit)
1 1/2 cups mashed ripe banana (about 3 bananas)

Combine first 3 ingredients in a medium bowl, stirring until sugar dissolves. Stir in banana; cover and chill.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

8 servings (serving size: about 2/3 cup)

Almond Joy Mousse Pie

I did a lot of cooking this weekend. I actually made this to serve with dinner Saturday night but didn't realize it needed four hours to freeze so we didn't end up eating it until yesterday. This recipe is from Rachael Ray's magazine. I'm not the biggest coconut fan but decided to make this because it looked so good in the picture. It definitely tasted like an almond joy bar. A little goes a long way with this dessert because it is really sweet and really rich. Its a nice dessert to make in the midst of a hot summer.

Almond Joy Mousse Pie
Everyday with Rachael Ray August 2007

1 cup sweetened flake coconut
3/4 cup raw almonds
28 chocolate wafer cookies, such as Nabisco Famous
3 tablespoons unsalted butter, melted
2 large eggs
1/2 cup sugar
1/8 teaspoon salt
1/2 teaspoon pure vanilla extract
One 4-ounce bar bittersweet chocolate, finely chopped
1 cup heavy cream
Hot fudge sauce, for serving



1. Preheat the oven to 350°. Grease a 9-inch springform pan. Place the coconut and almonds on opposite sides of a rimmed baking sheet. Transfer to the oven and bake, stirring the coconut once or twice, until lightly toasted, about 7 minutes. Let cool. (Keep the oven on.) Using a food processor, pulse the almonds until finely chopped. Return 1/2 cup chopped nuts to the baking sheet with the coconut and set aside.
2. Pulse the chocolate wafers with the remaining nuts in the food processor to make fine crumbs. Add the butter and pulse just until blended. Transfer the crumb mixture to the prepared springform pan and press into the bottom and 1 1/2 inches up the side. Bake for 5 minutes to set, then transfer to a rack to cool.
3. In the top of a double boiler, using a handheld electric mixer, beat the eggs, sugar and salt at high speed until fluffy, about 5 minutes. Place over simmering water and beat at high speed until doubled in size, 8 to 10 minutes. Remove from the heat and stir in the vanilla and the reserved nuts and coconut. Cover and refrigerate for 1 hour.
4. Stir the chopped chocolate into the chilled custard. Using the mixer, whip the cream until it forms soft peaks; fold into the custard. Scrape the mixture into the crust, cover with plastic wrap and freeze for at least 4 hours or up to 3 days.
5. Cut the mousse cake into slices and drizzle with hot fudge.