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Jelly Doughnut Ice Cream

15 Dec

“Put on your yalmulka, here comes Hanukkah 
Its so much fun-akkah to celebrate Hanukkah, 

Hanukkah is the festival of lights, 
Instead of one day of presents, we have eight crazy nights. ” ~ Adam Sandler

Jelly Doughnut Ice Cream

Let me be clear about one thing before I go any further. I almost feel like this is confessional: I have never fried anything, and so I had absolutely no idea what to expect. This is coming from a girl who, though she loves herself a good dessert, was never, ever allowed to eat anything fried. In fact, the only way we were ever able to convince my mom to let us eat a doughnut was to tell her that it was a cinnamon bun (nevermind that it was deep fried and glazed!). Talk about pulling a fast one on her. Scarfing down those “cinnamon buns” was a blast. It felt so good. So rebellious. So child-like.

Enter the sufganiya. Many of my ice cream recipes pay homage to my childhood days, but this one, ah this golden, cinnamon sugar coated bundle of goodness, reminds me so much of Chanukkah that I get giddy like a little school girl just thinking about it. Maybe if I tap my heels together three times some presents will show up at my door! Wishful thinking.

Back to these sufganiyot. The Hebrew word for sufganiya derived from the word for sponge (sfog), is supposed to describe the texture of a sufganiya which is somewhat similar to a sponge. I like to tell myself that because the texture is like a sponge (which I think is airy, not fried and fatty!) a sufganiya is completely healthy. And when injected with raspberry preserves, even healthier!

Look what I made -- the jelly doughnut itself!

During Chanukkah in Israel, one famous bakery alone purportedly makes 250,000 sufganiyot. I made 20 and it took me a half day. To make 250,000 I’d have to make 12,500 batches, which would take me 6,250 days or 17 years. No thanks!

This time of year, when all I do is eat sweets, I try to refrain from thinking about how unhealthy it is and instead think about the significance of these doughnuts. On Chanukkah we eat these golden delicious sufganiyot because they are fried in oil, which helps to remind us of one of the miracles of Chanukkah. When the Maccabees were fighting the Greeks, they only found enough oil to light the Temple Menorah for one night. But, in a twist of fate, the oil lasted for eight nights, the exact length of Chanukkah.  In fact, the name “Chanukkah” derives from the Hebrew verb meaning “to dedicate”. On Chanukkah, the Jews regained control of Jerusalem and rededicated the Temple.

So, to toast that small miracle, let’s chow down on some delicious Sufganiyot Ice Cream. Enjoy!

Sufganiyot Ice Cream

Idea created by 365scoops

Doughnuts adapted from Martha Stewart and Vanilla Ice Cream adapted from David Lebovitz

Ingredients

 

Make a well in the flour and add in the wet ingredients

For the Sufganiyot

2 tablespoons active dry yeast
1/2 cup warm water (100 degrees to 110 degrees)
1/4 cup plus 1 teaspoon sugar, plus more for rolling
2 1/2 cups all-purpose flour, plus more for dusting
2 large eggs
2 tablespoons unsalted butter, room temperature
2 teaspoons salt
3 cups vegetable oil, plus more for bowl
1 cup seedless raspberry jam

Additional cinnamon and sugar for dusting

 

 

Rolling out the doughnut dough

For the Vanilla Bean Ice Cream

1 cup whole milk

2 cups half-and-half

3/4 cup sugar

3 egg yolks

1 tbs vanilla bean paste

3/4 tsp vanilla extract

 

Cutting the doughnut rounds

For the Raspberry Sauce

1- 12oz bag of frozen raspberries

1 tbs raspberry vodka

3 tbs sugar

Method

For this recipe, patience is a must! This is a multi-step process but trust me, it’s worth it. (Note: this recipe can be made over 2 days if you don’t have an entire Sunday afternoon as I did!)

First, make the vanilla ice cream base. In a small saucepan heat together the milk, 1 cup half-and-half, sugar and the vanilla bean paste until small bubbles form around the edges.

Frying up the first batch (before flipping)

While the mixture is warming, whisk together three egg yolks. Pour the milk mixture into the egg yolks very slowly, stirring between each pour. Scrape the bottom of the bowl to make sure you get all the vanilla bean paste, and pour back into the saucepan. Heat until the mixture reaches 170 degrees F. If you don’t have a thermometer heat until the mixture is thick enough to coat the back of a spatula or a wooden spoon.

Golden brown doughnuts, immediately before removing from the hot oil

Once ready, pour over a fine mesh strainer into a clean bowl (it’s important to strain this ice cream because inevitably small little curdles will form from heating the egg and milk, and trust me, you don’t want those in your ice cream!). Once strained, slowly stir in the remaining cup of half-and-half and the vanilla extract.

Let the mixture cool completely before refrigerating for at least 2 hours or overnight.

Just after being rolled in cinnamon sugar and filled with raspberry jam, these doughnuts are ready to be chopped and swirled into ice cream

Next, it’s time to make the sufganiyot! This, my friends, is a labor of love. In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.

Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.

While the ice cream mixture is cooling, and the sufganiyot are rising, make the raspberry sauce. Pour the bag of frozen raspberries into a small saucepan, and mix until heated.

Making the raspberry sauce

The raspberries will turn to mush (which is what you want). Stir in the sugar and vodka and let the mixture heat for 2-4 minutes. Remove from the heat, and strain through a fine mesh strainer. Discard the seeds, and keep the smooth raspberry sauce. Set aside.

Next, it’s time to form and fry the donuts. On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass , cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.

Adding vanilla to the ice cream base

In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 10-20 seconds on each side. Turn doughnuts over; fry until golden on other side, another 10-20 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in cinnamon sugar while warm. Fry all dough, and roll in the cinnamon sugar mixture.

Chopped up doughnuts right before they go into the ice cream maker!

This part of the process takes a little getting used to. Inevitably your first few doughnuts will burn. Don’t stress, you will have plenty more. I noticed that by the time I put 3-4 doughnuts into the hot oil, it was time to flip them, and once they were flipped, it was time to remove them! Hard to keep up with it! If the doughnuts look burnt, chances are, they’re totally fine, just slightly darker than you may have wanted. Don’t worry, they still taste delicious! Also, it’s very important to douse the doughnuts in the cinnamon sugar immediately after frying, otherwise it won’t stick.

The layered ice cream, right out of the ice cream maker

Once you’re done frying all the doughnuts you’ll want to fill them with jam. Since I didn’t have a pastry bag or a #4 tip I used a ziploc bag with a tiny whole cut out. I wouldn’t recommend this, so if you can, head over to Michael’s Craft Shop or a baking store and buy a pastry bag and a #4 tip. It’s much easier!

Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.

Almost done…

Take a bite of that!

Now it’s time for the great assembly! Pour the ice cream mixture into the base of your ice cream maker and churn according to the manufacturer’s instructions. While churning, chop up 6 doughnuts into small pieces. Approximately 5 minutes before the mixture is done churning add the sufganiyot pieces and let it mix thoroughly.

Drizzle a few tablespoons of raspberry sauce on the bottom of a freezer safe container. Add a few scoops of ice cream. Cover with more raspberry sauce and repeat process until you’ve layered the ice cream and raspberry sauce. Drizzle a bit more raspberry sauce on top and cover. Transfer to the freezer for at least 2 hours before serving. You will have leftover raspberry sauce, which I advise saving for garnish!

Jelly doughnut ice cream, with a side of jelly doughnut. Yum.

When you’re ready to eat, scoop 1-2 heaps of ice cream into a bowl (you’ll notice there is a beautiful raspberry marble!) and drizzle with raspberry sauce on top. Enjoy!

The Verdict: Taim me’od! (very tasty!) This is a perfect treat for the holiday season. In fact, so tasty that I recommend sharing it with friends (like I did) or else you may gobble the whole thing up! Enjoy this fun take on an old classic and Happy Chanukkah!

 


Gluten Free Coffee Oreo Ice Cream

12 Dec

“All the coffee in Columbia wouldn’t make me a morning person.” ~ Unknown

Coffee Oreo. Totally delicious.

Amen to that. I used to think that I was a morning person. Who the hell am I kidding? I am delusional, irritable and flat out cranky in the morning. Don’t even try talking to me if I haven’t slept the night before. You will regret it. I always thought that when I “grew up” I wouldn’t need sleep as much. Au contraire, mon frère! When left to my own devices on the weekend I can sleep until 1pm. And I do. Regularly. Recently someone asked me to go to the gym at 11am on Sunday. Nope, I’ll still be sleeping. The person looked at me like I had 2 heads. Why is that so hard to comprehend?

This ice cream flavor pays homage to my favorite flavor ever: coffee oreo at JP Licks. In fact, coffee oreo yogurt was the first flavor I ever made at 365scoops. This time, however, it’s gluten free!

Look at those cute little Oreos!

Usually I’m not a fan of imitation anything. Fake sugar, no thanks. Fake cheese, eh. Fake milk, hell no. Up until recently I may have even turned my nose up at “fake” oreos as well. Not this time! I was on a mission to make coffee oreo ice cream as a special treat for my gluten-free best friend. In fact, it’s been one year since she started the G-Free diet and it’s going swimmingly! Coffee Oreo used to be her favorite flavor, but those dang oreos are loaded with so much gluten that she can no longer eat them.

Milk, coffee and sugar. Nothing wrong with that!

Lucky for me, an awesome store recently opened in my ‘hood called G-Free NYC and as a result, I was able to make this fabulous ice cream treat just for her!

So, take a spoonful of this sinful G-free coffee oreo ice cream. Trust me, it’s the perfect way to start your Monday morning (some people drink coffee, I eat coffee ice cream!)

Gluten Free Coffee Oreo Ice Cream

Ingredients

3 cups half-and-half

3 egg yolks

3/4 cup sugar

3 1/2 tbs good quality instant coffee (funny enough, I used Maxwell House)

1 1/4 cups chopped Gluten Free Oreos

1/4 tsp ground coffee (I used Cafe Du Monde Coffee and Chicory)

1 tbs Kahlua

Adding the kahlua and instant ground coffee

Method

In a medium saucepan heat 2 cups of half-and-half, the sugar and the instant coffee until bubbles begin to form around the edges. Remove from heat.

Whisk together the three egg yolks, and slowly pour the coffee+milk mixture over the eggs. Stir well.

Pour the mixture back into the medium saucepan, add the kahlua, and heat until it reaches 170 degrees F. If you don’t have a thermometer, it should be thick enough to coat the back of a spatula or wooden spoon. Remove from heat immediately and pour into a heat-proof mixing bowl. Add the last cup of half-and-half and the 1/4 tsp of ground coffee and stir well. Cool completely before refrigerating for at least 2 hours.

Chopped up and ready to go!

Once ready to churn, pour into the base of an ice cream maker and freeze according to the manufacturer’s instructions. While the ice cream is churning chop 1 1/4 cup Oreos and set aside. Approximately 5 minutes before the mixture is done churning  pour in the Oreos and let mix thoroughly. Transfer to a freezer safe container and freeze for 2 hours before enjoying.

Up close and personal. Look at those nice oreo chunks!

The Verdict: Unbelievable! I don’t want to sound like I’m speaking in hyperboles here, but honestly this stuff is good. Real good. Something about those G-Free Oreos enables them to retain their crunch — and the combination of cookie and oreo is, simply put, delectable! I highly recommend making this flavor, even if you aren’t G-free.

Cappuccino Truffle Ice Cream

6 Dec

“There are four basic food groups: milk chocolate, dark chocolate, white chocolate and chocolate truffles.” ~ Unknown

The final scoop, delicious!

I think the fifth basic food group is ice cream, but who’s counting?

I love coffee. I love chocolate. These truffles are the perfect marriage of both. They are silky smooth, just sweet enough to satiate your sweet tooth, but not too sweet that you feel disgusting after eating one. Or two. Or three. Ok who’s counting? (No judging please). Each truffle is meticulously dusted in coffee so that when you open the bag you get a really nice whiff of good quality coffee, and then boom. Chocolate. They’re just delicious.

These truffles were burning a hole in my cabinet. I bought them a few weeks back at the amazing Chocolate Show and have been planning their ice cream debut ever since! Every day I’d walk into my kitchen and these little bundles of joy would stare me in the face saying “eat me” or “make me into ice cream.” I couldn’t resist. I have no self control. And then this flavor came to me.

Let me be very clear right here: If you get easily addicted, please do not try making this ice cream. Everything will spiral out of control. You will stand in the kitchen with your head perched in the freezer, spoon in hand, mouth full of ice cream, wondering how the hell you got there. It’s not a pretty picture.

Truffles galore!

But, if you’re willing to take that risk (and everyone should live on the edge once in a while!) go ahead and make this ice cream. You’ll thank me later.

Cappuccino Truffle Ice Cream

Adapted very loosely from the Chocolate Gourmand

Ingredients

1 cup heavy cream

1 cup half-and-half

1 cup whole milk

3 egg yolks

3/4 cup sugar

2 1/2 tbs cocoa powder (sifted)

3 tbs instant coffee

1/4-1/2 tsp ground cinnamon

1 cinnamon stick

2 tbs Kahlua

15 Cappuccino Truffettes de France , chopped

Cocoa and milk, before the coffee and cinnamon are added

Method

In a saucepan mix the cream, half-and-half, milk, cocoa powder, coffee, ground cinnamon and cinnamon stick. Warm until small bubbles begin to form around the edges and remove from heat.

Meanwhile, whisk together the three egg yolks, adding sugar slowly until the mixture thickens and turns a pale yellow.

Temper the eggs by pouring the hot milk, cocoa, chocolate mixture slowly into the egg yolk and sugar mixture. Whisk until thoroughly blended. Pour back into the saucepan and warm until it reaches 170-175 degrees, or until it is thick enough to coat the back of a spatula. Remove from heat, and add in the Kahlua. Cool completely before refrigerating for at least 2 hours.

Once fully chilled, remove the cinnamon stick and pour into the bowl of an ice cream maker. Churn according to the manufacturer’s instructions.

The cinnamon stick and ground cinnamon are the secret ingredients in this cappuccino ice cream

While the mixture is churning, pop 15 truffles into the freezer for 10 minutes. Remove and chop into small pieces. Five minutes before the mixture is done churning add in the truffle pieces. One finished churning transfer to a freezer-safe container and freeze for at least 2 hours before serving.

Note: Because this ice cream is made with alcohol, it will be much softer than others even after fully churned. Don’t worry, once it freezes for a few hours it will harden – though it will never be as firm as alcohol-free ice cream. Personally, I prefer the consistency of alcohol-infused ice cream – it’s truly so creamy!

The Verdict: In my humblest opinion, this cappuccino ice cream is incredible. Adding the alcohol to this ice cream was a great move, as it created an incredibly creamy consistency. I’m a texture and flavor girl and this passes both tests with flying colors! Bold cappuccino flavor, with a subtle cinnamon and coffee taste coupled with chocolate truffle chunks. What more could a girl ask for? Enjoy!

Up close and personal: Cappuccino Truffle Ice Cream

Spiced Pumpkin Ice Cream with Bourbon-Candied Pecans

21 Nov

The finished product!

In honor of Thanksgiving I was invited to write a piece on JCarrot’s blog, entitled “For Turkey Day, Try Pumpkin Ice Cream“. Below is an excerpt from that piece:

With Thanksgiving around the corner I have a one-track mind: pumpkin. Pumpkin lattes, pumpkin spice cake, pumpkin soup, pumpkin muffins and pumpkin ice cream. I’ve eaten all that in the past week. Do I have an addiction? Probably, but I’m okay with that.

For me, Thanksgiving is all about self-reflection and food. Originally intended to celebrate our freedom and to give thanks for a good harvest, Thanksgiving has morphed into a time when we gorge ourselves on foods, and spend time curled up on the sofa afterwards paying for it! Luckily, during this holiday pumpkin takes center stage.

Read more here to see the scrumptious recipe!

Salt of the Earth Chocolate Ice Cream

16 Nov

“Any sane person loves chocolate.” ~ Bob Greene

Seriously. I never understood people who don’t like chocolate. Something must be wrong with them (sorry Mom!)

Last week I had the distinct honor of attending the Chocolate Show in NYC. It was, simply put, one of the highlights of my year life. All the credit goes to my friend. You see, her friend does PR for the show, so not only did we get in for free, yes, free, but we also got the sweet PR gift bags, which included hundreds of dollars worth of chocolate. I died and went to heaven.

Salt of the earth chocolate chip cookies. Do you see that beautiful sea salt?

Picture this. Thousands of square feet of chocolate, vendor after vendor offering free samples. This is my idea of girls gone wild. I went to every single booth and sampled whatever creation they had to offer. Needless to say, I did not eat dinner. I also got incredibly jolted and slightly insane (read: sugar high) after eating all that chocolate, but who cares!

All the treats were delicious, and of course, anything with salted caramel and chocolate got my vote. But, what absolutely stole the show was Salt of the Earth Bakery. I had recently heard of them through a friend, and being a lover of the sweet and salty combination I made a b-line for their booth. What were they sampling, you ask? Only the best salted chocolate chip cookies, ever. I ate one. Then another one. Then a salted brownie. It was outrageous. Oh, and then another one. After I stuffed my face, I told their representatives that I make ice cream and would love to use their cookies in a recipe. Without hesitation, they bagged up some cookies for me to use, and I was on my merry way.

This, my friends, is how salt of the earth chocolate ice cream came to be.

Before I give you the recipe, I have to share my coolest “celebrity” moment yet. When I was leaving the show I began talking with one of the PR representatives about ice cream. She told me that she recently bought an ice cream maker, and really enjoys making home-made flavors. I told her that I write an ice cream blog and handed her my card. She looked at the card. She looked at me. And then she looked at the card, one more time. You’re 365scoops?? she asked. Sure am! I said. I use your recipes all the time!  she exclaimed. And that’s when I died and went to heaven for the second time in one night. She uses my recipes. She reads my blog. Ah! Love it.

So, without further ado…

Adding in the sifted cocoa

Salt of the Earth Chocolate Ice Cream

Adapted from Make It Naked; Cookies by Salt of the Earth Bakery

Ingredients

2 oz unsweetened chocolate

1 tbs instant coffee

3 cups half-and-half

3/4 cup sugar

1/3 cup unsweetened cocoa

3 egg yolks

1/4 tsp kosher salt

Approximately 6-8 Salt of the Earth Chocolate Chip Cookies, chopped

Method

Chop the unsweetened chocolate and sift the cocoa powder. You will thank me for the sifting later.

Heat 2 cups of half-and-half in a saucepan along with the sugar until small bubbles begin to form around the edges. Add in the unsweetened chocolate, coffee, cocoa powder, and sugar. Whisk vigorously until everything is well blended. Remove from heat.

Whisking the egg yolks

Meanwhile, in a large heat-proof bowl whisk together the three egg yolks. Slowly pour the hot chocolate mixture into the egg mixture, whisking after each addition. Pour the blended mixture back into the saucepan, add in the remaining cup of half-and-half and heat until the mixture reaches 170 degrees or is thick enough to coat the back of a spatula. Remove from the stove and let cool completely. Add in the salt and refrigerate for at least 2 hours to chill.

Just the right temperature!

Pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions. While the ice cream is churning chop up the cookies into bite-sized pieces, making sure to keep them large enough that you can taste the cookie and salt in each bite. Approximately five minutes before the mixture is done churning add in the cookie chunks. Scoop the ice cream out of the machine and transfer to a freezer-safe container. Let it harden in the freezer for 2 hours before serving (if you can wait that long).

When you serve the ice cream, you’ll notice that the cookie chunks are beautifully woven into the ice cream, and within each bite, you’ll get a burst of chocolate, then cookie, and then you’ll finish with a salty note. Perfection.

Chunks of cookies before they were added to the ice cream

The Verdict: This was good, really good. So good, in fact, that I don’t have a photo to show for it. You should know that I was so distraught about this fact, that I woke up at 3am on Monday morning in a cold sweat when I realized that all the ice cream had been devoured before I was able to photograph it. True story. We shared this ice cream with some friends, and then the The Husband and his friends devoured it Sunday night while watching Da Bears demolish the Detroit Lions.  But, I did hear The Husband yell from the other room, “Honey, this stuff is damn good.” You’ll just have to trust me on this one.

Trick or Treat Ice Cream

10 Nov

“Trick or treat, smell my feet. Give me something good to eat.

If you don’t, I don’t care, I’ll pull down your underwear.”

~ Unknown Genius

Trick or treat!

I think we’ve all established at this point in the blog that I love candy.

When we were kids we used to go trick or treating together, my sisters and I generally dressed up as some trio of characters, the best was 101 Dalmatians and Cruella Devil. My 2 year old sister was Cruella Devil. It was priceless. Also extortion. She had no way to protest this costume. Poor thing.

Anyhow, we’d come home with bags of candy, and we’d have to pour everything onto the kitchen table before eating a single piece. Any “gummy” or “chewy” candies such as Tootsie Rolls, Laffy Taffy, etc. had to be given away. They’ll rot your teeth, we were told. If anything was half-open we’d also have to throw it away. Someone could have poisoned it, we were told.

A child's dream come true!

Let me interrupt this story by telling you that my parents were marketing geniuses! Imagine the horror in our eyes thinking of our teeth rotting and falling out of our mouths. It could happen to us. We were vulnerable. That scare tactic worked beautifully, and we immediately gave that candy away. And then, to think that someone, some old, wrinkly and freakish person could actually poison our candy? Fuggetaboutit. We were scared $hitless. And again, we immediately threw that candy away. More of the story: fear works every time.

Now that I am much older and wiser, I firmly believe that my father ate each and every one of those “too chewy” or “slightly opened” pieces of candy. It’s the same thing as when he’d say at a restaurant, “let me be the first to taste that piece of dessert, just to make sure it’s not poisonous.” We fell for it every time. He probably laughed about it for days. Genius. Bona fide brilliance.

Jimmy Kimmel clearly understands what happens when parents steal their children’s Halloween candy:

Look at that candy!

Anyhow, after removing the half-opened and gummy candies we’d be left with the usual junk, and we’d savor every last piece until Passover when my mother would demand that we get rid of it. How it managed to last that long is beyond me. In fact, full disclosure, when I ran out of my own candy, I’d sneak into my little sister’s bag and steal hers. She was too young to know I was pulling a fast one on her. Worked every time.

This year I didn’t get any Halloween candy. It was tragic. But, thankfully my coworker has been bringing in oodles of left over candy and I’ve been hoarding that stuff like it’s going out of style. Finally, it dawned on me that Halloween candy ice cream was in order, so there you have it. Trick or treat!

Look at those egg yolks. This photo makes me giggle for some reason!

Trick or Treat Ice Cream

Vanilla base adapted from The Perfect Scoop

Flavor Created by 365scoops

Ingredients 

2 cups half-and-half

1 cup whole milk

3 large egg yolks

3/4 cup sugar

1 tbs vanilla bean paste

1 tsp vanilla extract

3 mini Reeses Peanut Butter Cups, chopped

3 mini Hershey’s Chocolate bars, chopped

6 mini Whopper sleeves (18 whoppers in total, chopped)

3 mini Healthbar Crunch, chopped

Adding the milk mixture to the egg yolks

Method

First chop all the candy into bite-sized pieces and set aside. Feel free to use any type of leftover candies – it’s a great way to finish your Halloween treats.

Next, in a large saucepan, heat 1 cup of half-and-half, 1 cup of milk , the vanilla bean paste, and the sugar. While this is heating, in a large, heat-proof bowl whisk together the egg  yolks until they thicken slightly. Once small bubbles begin to form around the milk mixture, remove from the heat and slowly pour in batches over the egg yolks until all the liquid is thoroughly mixed into the egg yolks. Pour back into the pot and heat until it reaches 185 degrees or it is thick enough to coat the back of a spatula. Remove from heat.

Stirring in the vanilla extract

Slowly pour this mixture into a bowl containing the remaining cup of half-and-half. Add in the vanilla extract and let cool completely before refrigerating for at least 2 hours. Remove from the refrigerator and pour into the base of an ice cream maker. Churn according to the manufacturer’s instructions. Approximately five minutes before the ice cream is done churning pour in the chopped candy. Once done churning, transfer to a freezer-safe container and let harden in the freezer for at least 2 hours before enjoying!

Delicious

The Verdict: This flavor is just like being a kid in a candy store and it doesn’t get much better than that! I’m sure many of you enjoy the soft-serve ice cream places where you pick a flavor and load up on great toppings. Well, my friends, this is even better because the toppings are already swirled into the ice cream. It’s beyond delicious. One of my royal taste testers tried this flavor (first time he ever had 365scoops) and, with his mouth full of ice cream he exclaimed “this is the best stuff that I’ve ever tried.” Enjoy!

Key Lime Pie Ice Cream, Redux

2 Nov

“Cut my pie into four pieces, I don’t think I could eat eight.” 
~ Yogi Berra

Limes - they "key" ingredient (I'm so funny!)

Yogi Berra had a plethora of wise and witty comments to share with the world. This one happens to be right up my alley. On the rare occasion that The Husband and I go to dinner, I always push for dessert. Being that The Husband doesn’t have much of a sweet tooth (I know, I know, I am working on it…) he always defers to me. “You pick” he says, “and I’ll have one bite. You have to promise to eat the rest.” I respond by saying that I can’t eat the whole thing, it’s too big and too much. But, when the dessert arrives, I cut it in half, and lo and behold, manage to eat both halves! Yogi Berra taught me well. It’s really just mind over matter!

You may all remember that I made Key Lime Pie ice cream a few months ago. It was good, people seemed to enjoy it. But this recipe, oh this recipe, it’s in a whole different ballpark. In fact, I just went out for ice cream the other night (well, make that out for 2 ice creams, at two separate places, in one night, but who’s counting?) and so badly wanted to enjoy a refreshing fruit ice cream, so I mustered up enough courage to try the pomegranate.  And then I saw chocolate. And then I saw red velvet. And then I saw coffee oreo. And then it was all over. I suppose that just proves my point: fruit is not a dessert in my book.

This flavor, however, is an exception. If I had seen this Key Lime Pie Ice Cream, I can assure you that I would have ordered it. It’s just that good.

Ok enough ranting.

Here’s how this ice cream redux came to be: The Husband and I went to Chicago a few weeks ago to spend time with The Sugar Family. It just so happened that everyone wanted to try 365scoops, so like any committed ice cream blogger, I went out and bought another ice cream maker and started taking orders. The first on the list was Key Lime Pie. I liked the flavor I made last time but wanted to try making a custard (with eggs) and thought that caramelized graham crackers would make a great addition. Graham cracker crust seemed essential for the ice cream, but I was afraid that plain graham crackers would get soggy. By caramelizing the graham crackers, the sugar essentially formed a shell to protect the graham cracker – and as a result it stayed crunchy and delicious. See Sugar solves every problem. You’ll thank me later for that pearl of wisdom.

The lime juice and zest are added to the milk base

As I was making the custard base, I noticed that it started curdling. I flipped out, and was half way to the sink to throw out the mixture when The Mother-In-Law yelped. Noooooo is all I heard her say. It was in slow motion, straight out of the movies. I’ll cut to the chase here and say that saving that mixture was the best thing I ever did. The curdling was only temporary (a result of adding lime juice – aka acid- to a milk base, totally harmless) and led to the creation of this masterpiece flavor. Here’s the recipe. Enjoy.

Key Lime Pie Ice Cream, Redux

Created by 365scoops

Ingredients

2 cups half-and-half

1 cup whole milk

3 large egg yolks

3/4 cup sugar

juice from approximately 4 limes (to taste)

zest from approximately 2 limes (to taste)

Caramelized Graham Crackers

Tempering the eggs - adding the hot milk mixture to the egg yolk and sugar concoction

Method

Make the caramelized graham crackers and set aside.

Pour the half-and-half and milk into a pot on the stove and heat until small bubbles begin to form around the edges. Meanwhile, using a hand-mixer or whisk, mix together the egg yolks, slowly adding in the sugar until the mixture gets very thick and pale yellow. At this point, remove the milk mixture from the heat and slowly add it into the egg yolk mixture (see photo above), mixing in between milk additions until thoroughly combined.

Adding lime zest into the mixture

Now you’re going to add the lime juice and zest. Full disclosure: as much as I want to give a very detailed recipe, it’s hard to do because depending on the size of the lime, you’ll need either 4-6 to get sufficient juice. Start out by squeezing one lime at a time (into a separate bowl so you can fish out the seeds) and add to the mixture. Stir thoroughly. It will curdle, don’t be alarmed. Repeat this process until you’ve added the juice from 4 limes and then you’ll continue adding lime juice to taste. Next, zest 2 limes into a bowl and add in the zest, tablespoon by tablespoon. Again, you want this mixture to be tart and zesty, but not so puckeringly (is that a word, don’t think so) tart that you make an ugly, scrunched up face in response.

Mixture for caramelized graham crackers

Once you’ve reached your desired tartness, pour the mixture back into the pot and put it on the stove top until it thickens and reaches 185 degrees (or coats the back of a spatula). Remove from heat, let cool completely before refrigerating for at least 2 hours or overnight. The colder the mixture the better!

Remove from the refrigerator, taste the mixture. If you think it needs a bit more “oomph” add in a little more fresh lime zest. Then, pour the chilled mixture into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. Approximately 5 minutes before it’s done, add in the caramelized graham cracker chunks. Reserve 1/3 of them for garnish when you serve the ice cream. Transfer to a freezer safe container and freeze for 2 hours before enjoying. To enjoy, serve two heaping scoops of ice cream, sprinkle with caramelized graham crackers and enjoy!

Caramelized graham crackers. Amazing.

The Verdict: Sheer pleasure. This was out-stand-ing. Definitely one of the top 5 flavors created by 365scoops. I apologize profusely for not having a photo of the final product – just imagine how good, refreshing and creamy it was!

Pumpkin Pie Ice Cream

30 Oct

Fall is here

“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.” ~ Jim Davis

Jim Davis, I don’t know who you are but I like you already.

Yesterday was National Pumpkin Day and in honor of this historical moment, I made Pumpkin Pie Ice Cream. (Full disclosure: I had no idea it was actually National Pumpkin Day until someone told me. I had already planned to make this flavor when, boom, my coworker told be about the special day. I wish I were really that on top of things!)

Tomorrow also happens to be Halloween so this recipe seemed rather obvious. In honor of our main ingredient, the pumpkin, I thought I’d share a few fun facts:

Pumpkins are the harbinger of the harvest season, appearing every year as the first sign of autumn. Did you know that the word “pumpkin” comes from the Greek word “pepon,” meaning “large melon”?

Pumpkins can be grown on every continent except Antarctica, and the United States produces about 1.5 billion pounds of them each year. A Wisconsin farmer grew the largest pumpkin ever recorded. He used seaweed, cow manure, and fish emulsion to grow his pumpkin, which weighed a total of 1,810 pounds and was the size of a dumpster!

Pumpkin Spice

Let me be clear about one thing: please don’t use cow manure and fish emulsion in my pumpkin thankyouverymuch.

In case you’re worried, I used organic pumpkin puree. I had a brief, fleeting thought about making my own pumpkin puree. Then I pictured myself standing in the kitchen for hours, laboring over cutting, roasting, and seasoning the pumpkin and I thought better of it. Good thing because Whole Foods  had a sale on their organic pumpkin puree, which worked just swimmingly for this recipe.

As part of my ongoing mission to taste other ice creams for “research” I made it a point to sample Trader Joe’s Pumpkin Ice Cream . Everyone has been raving about it, and I needed to stand face to face with my competition. It was, simply put, outrageously delicious. As I was savoring each bite, I noticed that a woman next to me was also enjoying the ice cream. I don’t know what came over me, but I had to take advantage of the opportunity to promote 365scoops so you know what I did? I handed her a business card and told her that I make artesanal, home-made ice cream. She looked at me like I was joking. I wasn’t. And then, the best part happened. One of the Trader Joe’s employees looked her in the eyes and said, “No, seriously, that’s Mrs. Sugar, she really does have an ice cream business!”

Ladies and gentlemen, if that’s not an endorsement I don’t know what is. I’ve made it big!

Happy Fall!  Enjoy!

A dollop of pumpkin puree before it's stirred into the milk mixture

Pumpkin Pie Ice Cream

Created by 365scoops

Ingredients for Ice Cream

2 cups half-and-half

1 cup whole milk

3 large egg yolks

3/4 cup sugar

2 tsp cinnamon

1/4 tsp ginger powder

1 tsp tea masala (combination of ginger, cinnamon, cardamon, cloves, black pepper, nutmeg) a spice mixture from Kenya

4 whole cloves

Adding in the pumpkin spices

Ingredients for Caramelized Graham Crackers

8 graham crackers

1/4 cup butter

1/2 cup brown sugar

1/8 cup corn syrup

1/4 tsp vanilla

Method

First make the ice cream base. Pour two cups half-and-half and one cup whole milk into a large pot. While that is heating, begin tempering the eggs. To do this whisk the yolks first, and slowly add in the 3/4 cups of sugar until the yolks get very thick and pale yellow. At this point, small bubbles should be forming around the edges of the milk mixture. Pour in the can of pumpkin and stir thoroughly. Remove from heat.

The ice cream mixture resting in an ice bath to expedite the cooling process

Slowly pour the pumpkin/milk mixture into the egg yolks. Stir thoroughly until well incorporated. Add in the cinnamon, cloves, ginger powder and tea masala. (Personally, I didn’t think that my ice cream was spiced enough, so at this point I should have at least doubled the proportions of seasonings, and then adjusted according to taste – oh well, next time).

Pour this mixture back into the pot and slowly heat until the mixture reaches 185 degrees F, or when it is thick enough to coat the back of a spatula. At this point the eggs are cooked. Remove from heat and let cool completely before refrigerating for at least 2 hours. To speed up the cooling process (which I did), you can fill a large bowl with cold water and ice, and rest the ice cream mixture bowl in that bowl (otherwise known as an ice bath). You’ll still need to transfer to the refrigerator, but it definitely shaves time off the cooling process.

Graham crackers, before caramelization

While cooling, make the caramelized graham crackers. Line a baking sheet with parchment paper (an absolute must, or your graham crackers will stick!). Break the eight graham crackers in half, or in small pieces, whatever you prefer (pieces need to be event) and place on the parchment-lined baking sheet. Preheat the oven to 25o degrees. Mix butter, brown sugar and corn syrup on the stove top and heat until bubbly. Stir constantly so that it doesn’t burn. Once bubbly, remove from heat and pour in the vanilla extract. Pour this caramel mixture onto the graham crackers, mix a bit so the pieces are well covered, and cook at 25o degrees for 30 minutes.

Remove from the oven after 30 minutes and immediately take the pieces off the baking sheet (careful the caramel is VERY hot). Set the pieces aside.

Graham crackers, post caramelization

Once the ice cream mixture is chilled, pour into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. Approximately 5 minutes before the mixture is done churning, slowly mix in the caramelized graham crackers. Remove from the ice cream maker, place in a freezer safe container and freeze for 2 hours before enjoying.

The Verdict:  Well, it was eh. I really hate saying that, but it’s true. I’ve mentioned before that I really love ice creams that pack a punch – and really exude flavor. This one just didn’t. I am not sure whether more cinnamon, nutmeg and ginger would have added to the flavor, or whether the pumpkin to milk ratio was slightly off, but either way, I’m going to try making it again with some slight modifications. Of course I’ll post those for your reading pleasure.

Pumpkin pie ice cream, up close and personal

But, on a positive note, the caramelized graham crackers were so delicious, and whenever I got a bite of ice cream with one of those gems, it was heavenly. The caramelized graham crackers were a perfect addition to the ice cream, and provided a deliciously sweet crunch. All in, I’d give this a 6 out of 10. Hopefully next time we’ll get a 9 or 10. Either way, it’s still a great ice cream for fall.


Apple Crumble Ice Cream

9 Oct

“I want to have a good body, but not as much as I want dessert.”  ~Jason Love

Jason Love, I couldn’t have said it better myself.

Apple Crumble Ice Cream

This seems to be my life struggle. On one hand I am committed to health and wellness (this blog did come about after graduating from my Master’s in Public Health), yet on the other hand I have a constant need to ingest sweets. All things sweet. Yes, I tend to lean towards cake and ice cream but let’s be honest: I cannot recall a time in my life when I ever refused a cookie or brownie.

This time of year, with the leaves falling, and the weather cooling down, I tend to gravitate towards apple pie. Be warned: I have very discriminating taste. If you try and serve me apple pie with cheap crust and canned apples I will throw it in your face. I mean that seriously. But, any pie with fresh apples (preferably macintosh) a buttery, flaky crust (perfect amount of cinnamon), and a slightly crunchy crumble on top, sign me up!

So, I set out to create my own version of apple pie ice cream. I read tons and tons of recipes, and couldn’t find one that I liked. Being that I’m finally starting to get the hang of this ice cream thing, I decided to create my own recipe. When I asked The Husband to taste the batter he exclaimed, “wow, that takes just like apple pie.” Success.

The beautiful Macintosh apple

It just so happens that I made this recipe right before learning of Steve Job’s passing. Being that this is apple pie ice cream (made with Macintosh apples, no less) it’s apropos to dedicate this recipe to him. Here’s a man who has innovated beyond our wildest imaginations, and who has single handedly changed the way we communicate with one another. Steve taught us to love what we do, and his words resonate deeply with me. At the Stanford graduation in 2005 Steve said,  “You’ve got to find what you love. And that is as true for your work as it is for your lovers. Your work is going to fill a large part of your life, and the only way to be truly satisfied is to do what you believe is great work. And the only way to do great work is to love what you do. If you haven’t found it yet, keep looking. Don’t settle. As with all matters of the heart, you’ll know when you find it. And, like any great relationship, it just gets better and better as the years roll on. So keep looking until you find it. Don’t settle.”

My hope for all of you is that as we enter the Jewish new year, we all find something that we love, and pursue it.

There's nothing bad about apples and cinnamon!

Apple Crumble Ice Cream

Created by 365scoops

Ice Cream Ingredients

1 1/2 lbs apples (approximately 4 Macintosh)

3 tbs water

1/2 – 3/4 tsp cinnamon

pinch of nutmeg

3/4 cup sugar

2 1/2 cups half-and-half

3 egg yolks

splash of vanilla extract

Crumble Ingredients

From Emeril Lagasse

1 cup oats

1/2 cup brown sugar

6 tbs flour

8 tbs (1 stick) butter

The crumble ingredients

Method

This recipe requires a number of pots and pans, and the ability to multitask. Essentially you’re going to be making three components of the recipe at once.

First, slice the apples into small chunks (do not peel) and put into a medium pot. Add cinnamon, nutmeg and water. Cover and heat for 10-15 minutes, stirring every few minutes so that the apples do not burn. After 15 minutes remove from the heat and set aside.

In the meantime, whisk together the three egg yolks, and slowly add in the sugar. You’ll notice that as you add more sugar, the yolks become more pale in color and thick in texture.

Third, while all this is happening, put the half-in-half in a large pot and heat. Once small bubbles begin to form around the sides remove from the heat.

Now you’re going to temper the eggs. At this point your apples will be cooked and set aside, and your yolk/sugar mixture will be ready for tempering. Slowly pour the half-and-half into the egg mixture, whisking continuously. Repeat until all the half-and-half has been blended with the yolks and sugar.

Add the butter, mix and voila - crumble topping

Pour the tempered eggs and apple mixture into a blend and puree until smooth. Immediately pour this new mixture (which incorporates all the ice cream ingredients) into the medium pot and heat until it reaches 185 degrees. WARNING: If you over cook this by even a second, your mixture will taste rather eggy and it will be ruined. Also, you may notice that once this mixture is heated, it doesn’t smell that good. Don’t worry, let it cool, taste it, and it will be delicious (I’m speaking from first-hand experience here!).

Let the mixture cool completely before refrigerating for at least 2 hours or overnight.

In the meantime, make the crumble topping. Pour the oats, brown sugar, flour, cinnamon and nutmeg into a mixing bowl. Stir together. Add in the chunks of butter and mix with your hands until small chunks form. Place these chunks onto a baking sheet (line with either parchment paper or tin foil to avoid a messy clean up) and bake for 8 minutes at 350 degrees. Remove from the oven, flatten out the crumble and bake again for another 2 minutes. Let the crumble cool entirely before freezing.

Look at those crumbles. Yum.

Once the ice cream mixture is cold, pour it back into the blender and puree for 30 seconds so that the mixture is very smooth before churning. Pour into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. When finished you’re going to layer the ice cream with crumble and voila, apple crumble ice cream! Pour a few chunks of crumble onto the bottom of a freezer-safe container, scoop ice cream on top, and repeat until you’ve used all the ice cream. Top with crumble and freeze before serving. There will be left over crumble. If you’re feeling particularly sassy, whip up some caramel sauce, and drizzle on top before serving. Enjoy!

Apple Crumble Ice Cream, coming right up!

The Verdict: This flavor was good, not great. I think it had real potential, which is why I’m going to make it again. When I ate it out of the machine as I tend to do, it was delicious. But then when I had a bowl of it, I wasn’t as thrilled with the flavor as I was the day before. Bottom line, this ice cream tasted just like apple pie. So, if you love apple pie, you’ll love this ice cream. Enjoy!

Charleston Chew Ice Cream

26 Sep

“There is no treasure like friends.” ~ Mivchar Hapeninim

Charleston Chew Ice Cream

I treasure my good friends. I also happen to treasure chocolate and marshmallow. Apparently I’m not alone.

When I first told my friends that I was making Charleston Chew Ice Cream they responded with  “OMG do you know how much I love charleston chew? Especially frozen?!?!” or “Wow, that’s a blast from the past, haven’t seen those in a long time…Didn’t canteen sell those?” and my personal favorite “That’s camperrific”.

Dig in!

I’ve been wanting to do a canteen-inspired ice cream for a while, you know, complete with all the  chazzerai that we filled our bellies with for 10 consecutive summers at Camp Ramah (henceforth affectionately referred to as the best place on earth). But, alas, my friends and I couldn’t agree on the perfect flavor. My favorite canteen order included 2 pizza bagels, a strawberry sundae (totally melted by the time it arrived at my bunk), a package of Rollos and 100 grand. Putting all that into an ice cream seemed disgusting.  So instead, I’m going to be creating numerous camp-inspired ice cream treats, to pay homage to the 10 amazing summers I spent with some of my closest friends in the world.

Before I continue with this post, I have to lay down one ground rule:

These three chocolates - semi sweet, unsweetened and cocoa powder are what comprise the chocolate base

Don’t tell The Husband – he might get jealous, but I am having a love affair with Camp Ramah. No matter how much I try to move on, I simply can’t. There’s something about camp that gets under your skin and into your blood – and it stays there forever. The friendships formed, the bonds created, and the life lessons learned, cannot be replicated elsewhere. There is some sort of magic in the air at Camp – a widespread feeling of love that is truly palpable. Simply put, Camp Ramah is the best place on earth.

In case all this anecdotal evidence hasn’t convinced you that Ramah is amazing, get a load of this: Huffington Post ran an article this week about the merits of none other than CAMP RAMAH! Camp, the author argues, “is serious business and serious fun commingled to great effect.” The point of a camp experience like Ramah, is to foster in each individual the values of community and Jewish identity.  Each day, in a natural and seamless way, campers are filled with pride about their unique individuality, as well as their cohesive binds as a community.

Whisking the chocolate mixture together

It is without a doubt that Camp Ramah is the place where I found my community. This pride and identity, built by Camp Ramah, and further instilled at home, has shaped my adult life and strengthened my core Jewish values. Camp truly is the nucleus of my Jewish identity.

It just so happens that ice cream also happens to be a core part of my identity. So it follows logically that this ice cream is camp inspired. This flavor was conceived a few weekends ago when six of my friends were together celebrating a friend’s bridal shower. After all the festivities were over, we took a trip to Jaxson’s ice cream in Ft. Lauderdale. This old fashioned ice cream parlor offered nearly every flavor and topping you could imagine. Sitting in the booth with my girls I was immediately transported back in time. We were 15 years old again, arguing over what ice cream flavors to choose. Flash forward, and you have 4 grown ups, 5 scoops of ice cream and 5 toppings. Some things never change.

So here’s to two timeless treasures: good friends and happy memories. Dig in!

Adding in the semi sweet chocolate

Charleston Chew Ice Cream

Created by 365scoops 

Ingredients

2 1/4cups half-and-half

3/4 cup milk

4 egg yolks

3/4 sugar

1 oz unsweetened chocolate

1/4 cup cocoa powder

1/4 cup plus 2 tbs semi sweet chocolate chips

1 – 3.5 ounce bar of your favorite milk chocolate (I used Cadbury)

Marshmallow Fluff (approximately 1.5 cups)

1 package mini Charleston Chews

Tempering the egg mixture

Method

Whisk together the four egg yolks with the sugar until it becomes pale yellow and thick, and the sugar is nearly dissolved. Meanwhile, heat the half-and-half and milk on the stove top. As small bubbles start to form around the sides, and it reaches 170 degrees F, add in the 3 chocolates (unsweetened, semi-sweet chips and cocoa powder) and whisk until fully integrated into the milk mixture.

Remove the mixture from the heat and slowly pour into the egg yolk mixture, whisking along the way. Ah ha! You’ve now tempered the eggs.

Spreading the melted chocolate -- about to create chocolate chips!

Pour the mixture back on the  stove top and heat slowly until it reaches 185 degrees (at which the eggs will be fully cooked and safe to eat). Again, remove from the stove and let cool to room temperature completely before refrigerating for 2 hours or overnight (I refrigerated overnight).

While the mixture is cooling, melt the chocolate for 15 seconds in the microwave, stir, and heat again for 15 more seconds. Repeat until the chocolate is melted completely. Pour onto a wax paper sheet, spread with a spatula into a thin layer and refrigerate for approximately 30 minutes. Right before you are ready to use, break the chocolate into small pieces/chunks. You’ll use this later on.

Layering the chocolate and fluff...yum

Once the ice cream mixture is completely chilled, pour into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. Approximately five minutes before it’s done churning, sprinkle in the chocolate chips, let the mixture churn, and sprinkle in some more. Repeat until all the chips are mixed into the ice cream.

Once it’s done churning, you’ll begin the marshmallow layering process. Spread a hefty scoop of fluff on the bottom of a freezer safe container. Scoop ice cream on top. Repeat until the container is full – at least 6 layers. Top off with more marshmallow and freeze for at least 2 hours before serving.

Cheers! To good friends and great memories.

When you’re ready to eat, scoop ice cream into a bowl and sprinkle with a few mini Charleston Chews. Enjoy!