All posts tagged Recipe
For the fourth installment for National Ice Cream Month I offer my version of Homemade Rubarb Ice Cream. This one was super sweet and was very sorbet like. I think it would be good as a balance served on top of a shortcake maybe.
Rhubarb Ice Cream
INGREDIENTS:
4 stalks rhubarb, about 1 1/4 lbs
1 cup water
3/4 cup sugar
1 cup heavy cream
1 cup skim milk
DIRECTIONS:
1. Trim the ends of the rhubarb stalks and chop them into 1/2″ pieces.  Place the pieces in a saucepan with sugar and water on high heat.
2. Boil the rhubarb for about 10-15 minutes, or until broken down with a jelly-type consistency.
3. Remove the rhubarb from the saucepan, and blend or puree in a food processor until smooth. Place the pureed rhubarb in the refrigerator to cool for at least 2 hours.
4. Add cream and milk to the rhubarb and place in an ice-cream machine for about 40 minutes, or until thick and creamy. Serve immediately, or freeze for later.
For my third installment for National Ice Cream Month I offer my homemade version of Fresh Mint Ice Cream. This one was a huge and delicious hit.
Fresh Mint Ice Cream…From the kitchen of One Perfect Bite
Ingredients:
1 cup whole milk
3/4 cup sugar
2 cups heavy cream
Pinch of salt
2 cups lightly packed fresh mint leaves
5 large egg yolks
Directions:
1) Warm milk, sugar, 1 cup cream and salt in a small saucepan. Add mint leaves and stir until they’re immersed in liquid. Cover, remove from heat, and let steep at room temperature for 1 hour.
2) Strain mint-infused mixture through a mesh strainer into a medium saucepan (milk will be a lovely shade of emerald). Mine was a pale green, not emerald. Press mint leaves to extract as much flavor as possible, then discard them. Pour remaining 1 cup heavy cream into a large bowl and set the strainer on top.
3) Rewarm mint-infused mixture. In a separate medium bowl, whisk together egg yolks. Slowly pour warm mint liquid into egg yolks, whisking constantly, then scrape warmed egg yolks back into saucepan.
4) Stir mixture constantly over medium heat with a heatproof spatula, scraping bottom as you stir, until mixture thickens and coats spatula. Pour custard through strainer and stir it into cream. Stir until cool over an ice bath.
5) Chill mixture thoroughly in refrigerator. Then freeze it in an ice cream maker according to the manufacturer’s instructions. Turn into a storage container and freeze until ready to use. Yield: 1 Quart.
For my second installment for National Ice Cream Month I offer my homemade version of Blackberry Sorbet. This one was a hit but is best if eaten immediately once it’s frozen hard it isn’t as tasty.
Ingredients
- 1 1/4 cups sugar
- 1 cup water
- 1 1/2 pounds frozen unsweetened blackberries, thawed, juices reserved
- 2 tablespoons fresh lemon juice
- 16 fresh blackberries
Stir sugar and 1 cup water in small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil 1 minute. Transfer syrup to large bowl. Chill until syrup is cold, about 3 hours.
Working in batches, puree blackberries with juices and cold syrup in blender until smooth. Strain into another large bowl; discard seeds. Stir in lemon juice.
Process berry mixture in ice cream maker according to manufacturer’s instructions. Transfer sorbet to container; cover and freeze until firm, about 6 hours. (Can be made 1 week ahead. Keep frozen.)
Serve cold.
This summer we are having summer camp at home each week has a different theme filled with activities, crafts, food and field trips related to the theme: Here is the LINK to previous weeks.
For weeks six and seven we went for actual camping in Forest Lakes, Arizona in the Sitgreaves National Forest on the Mogollon Rim which is part of the White Mountains. We went for 14 days, the national forest camping limit and wished we could have stayed longer. Once the tents are up why go home and have take them down? We didn’t want to head home to the heat of Phoenix but we had a great time while were were there.I am going to to several posts to get in all our fabulousness. This first post is how we cooked without being able to build a fire, since wildfires were blazing around the region and all wood and charcoal fires were banned.
Here are some COOKING highlights
Propane Fire because wood is not allowed
Egg Omelet in a Bag – boiled in a big pot of water
Dutch Oven Cinnamon Rolls
Propane Oven Biscuits
Dutch Oven Chicken and Dumplings
Iron Hobo Pie Taco Pocket
S’Mores
Since July is National Ice Cream Month I thought I would take full advantage and make homemade ice cream as much as possible. Kicking it off on National Ice Cream Day July 15th. In this first installment I offer my homemade version of Avocado Ice Cream. I used Alton Brown’s recipe and while I thought it turned out pretty good my family snubbed me – oh well there loss!
Avocado Ice Cream
Recipe courtesy Alton Brown, 2005
Ingredients
- 12 ounces avocado meat, approximately 3 small to medium
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 cups whole milk
- 1/2 cup sugar
- 1 cup heavy cream
Directions
Peel and pit the avocados. Add the avocados, lemon juice, milk, and sugar to a blender and puree. Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine. Place the mixture into the refrigerator and chill until it reaches 40 degrees F or below, approximately 4 to 6 hours.
Process the mixture in an ice cream maker according to manufacturer’s directions. However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.
