Salted Caramel Ice Cream Revelation~

Announcement: This is the best ice cream I have ever made. I admit that I am in love with anything containing the words salted caramel and the rich flavor that implies. This ice cream delivered exactly what I had anticipated!

I've owned my copy of Jeni''s Splendid Ice Creams at Home since last summer and just recently brought it off the shelf again. Jeni uses an egg-less approach to ice cream using with a small amount of cream cheese and cornstarch to take it's place.

The hardest part of making this flavor is the process of melting the sugar using the dry-burn method.  You need to carefully watch the saucepan of dry sugar until it starts to slowly melt and caramelize.  You also need to be very careful when stirring the hot, sticky liquid sugar so you don't get any on yourself - but it is so worth the effort and diligence.  It was proclaimed delicious by all who tasted it.  

Add a few finely-chopped smoked almonds if you're feeling nutty ;)

On a personal note, we've been enjoying every possible moment outdoors and away from the computer to make the most of our short, Wisconsin summer. We recently returned from a trip to Manitowish Waters in northern Wisconsin where one couple in our gourmet group hosted all 10 of us for a "North Woods" gourmet at their lake retreat home. There were many fun moments, included a North Woods fish fry, a casual and delicious gourmet dinner, several pontoon boat tours of the Manitowish Waters Chain of Lakes, eagle and loon sightings, and jovial camaraderie. We won't talk about the mosquitoes!

Here's to summer ~  may it decide to stay a little longer this year :)  

Salted Caramel Ice Cream

Adapted from Jeni's Splendid Ice Creams at Home

Printable Recipe

Makes approximately 1 quart of ice cream

2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces (3 tablespoons) cream cheese, softened
1/2 teaspoon fine sea salt
1 1/4 cups heavy cream
2 tablespoons light corn syrup
2/3 cup sugar (I used an organic, fair trade sugar)
2 teaspoons vanilla extract

This is a dry-burn technique without adding water to the sugar before putting it on the heat. It caramelizes faster, but watch very carefully so that it doesn't burn and have the cream ready to add.

Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.

Whisk the room temperature cream cheese and salt in a medium, heat-proof bowl until smooth. (I used a 2 qt Pyrex bowl with spout.)

Mix the cream with the corn syrup in a large measuring cup with a spout.

Fill a large bowl with ice and water.

Heat the sugar in a 4-quart saucepan over medium heat until it is melted and gold to dark amber in color. Jeni advises not touching the sugar until you see the sugar start to melt on the edges.  Then carefully stir toward the center and keep stirring until all of the sugar has melted and reaches a dark, golden amber color.

Remove from the heat and, stirring constantly, slowly add a spoonful of the cream and corn syrup mixture to the caramel: It will fizzle and pop but keep stirring until well combined, then add a little more, a little more, etc., and keep stirring until all of it is incorporated.

Return the pan to medium-high heat and add the milk. Bring to a rolling boil and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry.

Bring back to a boil over medium-high and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat. If any caramel flecks remain, pour the mixture through a sieve.

Gradually whisk the hot milk and cream mixture into the cream cheese until smooth. Add the vanilla and whisk. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

Pour into frozen canister and spin until thick and creamy. Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid.

Freeze in the coldest part of your freezer until firm, at least 4 hours.

My Notes: Be sure to have the cornstarch mixture, cream cheese mixture, cream mixture, milk and vanilla all ready and waiting by the stove when you start to caramelize the sugar.

Also, I didn't pour the mixture into a zip-lock bag since as I didn't want to risk having melted plastic in my ice cream.  I simply poured the mixture back into a 2-qt glass heat-proof (Pyrex) container and put that in a sink of cold, icy water up to the level of the mixture. I stirred it every 5 minutes.  When cool enough, I then put it into a plastic zipper bag and refrigerated it until cold, about 45 minutes, then added it to my ice cream maker. 

Mint Chocolate Chip Ice Cream Sandwiches

Because 2012 has been such a hot, dry summer, I wanted to re-post this delicious, cooling mint ice cream sandwich from a few years ago. Even smelling mint makes you feel refreshed on a hot day!

Paired with fudge-y chocolate cookies, this mint ice cream makes an ideal combination. By the way, these fudge cookies are delicious on their own or with any other flavor ice cream you prefer.  If you like to grow mint in the summer, as I do, give this a try.

Note - never put mint in the ground - always grow it in a pot.  I learned the hard way a few years ago how invasive it can be - even here in Wisconsin.

Mint Chip and Fudge Cookie Ice Cream Sandwiches

Adapted from A Passion for Ice Cream by Emily Luchetti
~from Savoring Time in the Kitchen

Mint Chip Ice Cream

2-1/2 cups heavy cream
3/4 cup milk
3/4 cup lightly packed fresh mint leaves
1 cup sugar
4 large egg yolks
1/2 teaspoon kosher salt
8 ounces bittersweet chocolate, chopped

In a medium, heavy saucepan, heat the cream, milk, mint, and 1/2 cup of the sugar over medium heat, stirring occasionally, until almost simmering.  Turn off the heat, cover pan, and steep the mint in the cream for 15 minutes.  In a medium bowl, whisk together the egg yolks, remaining 1/2 cup sugar, and salt.  Slowly add the hot liquid into the eggs, whisking constantly so as not to make scrambled eggs.  When done, return the pan to the stove and cook over medium-low heat, stirring constantly with a wooden spoon or silicon spatula, until it reaches 175F and lightly coats the back of the spoon.  Cool to room temperature and then refrigerate for at least 4 hours or overnight.

Chop the chocolate into very small pieces.  Put the chocolate in a bowl in the freezer.  Place the cooled ice cream base in an ice cream machine and mix according to machine directions until it resembles soft serve ice cream.  Place the ice cream in a freezable container and add the chocolate pieces and fold together.  Freeze for about 4 hours or longer.

Fudge Cookies

2 ounces (4 tablespoons) unsalted butter
12 ounces bittersweet chocolate, coarsely chopped
1/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
3 large eggs
1/4 cup sugar
2 teaspoons vanilla extract

Preheat oven to 350 F.  Line 3 baking sheets with parchment paper or silicone liner. Melt the butter and chocolate together in a double boiler over hot water.  Stirring occasionally until melted.  Let cool to room temperature.

Sift the flour and baking powder together and add the salt.  In a medium bowl, whip the eggs, sugar and vanilla extract until thickened with an electric mixer set on high speed.  Stir the cooled chocolate mixture into the egg mixture a little at a time until combined.  Stir in the flour mixture and let the batter rest for 5 minutes.  Drop large, heaping tablespoons of batter onto the prepared baking sheets, spreading them to about 3" and leaving 2" between each cookie.  There should enough batter for about 20 cookies.  Bake for about 10 minutes or until the tops crack and are no longer shiny on top.  Allow to cool and then remove from the pans with a spatula. 

To assemble the sandwiches, top a cookie with a scoop of ice cream and top with a second cookie and gently press down to adhere.  This is easier if the ice cream isn't frozen solid.   Serve immediately or freeze until ready to serve.

Lemon Meringue Ice Cream Pie in a Toasted Pecan Crust~

This is the perfect finish to dinner on a very warm, summer evening! I am in love with anything lemon but the other part of this dessert that is absolutely delicious is the toasted pecan crust. What a wonderful combination!  The meringue topping is, well, the frosting on the cake, so to speak :)

If you are in need of an easy, impressive and irresistibly delicious summer dessert, look no further!

Lemon Meringue Ice Cream Pie in a Toasted Pecan Crust

Adapted from Bon Appetit, April, 2007
Printable Recipe

Lemon Curd
2 tablespoons grated fresh lemon zest
1 cup fresh lemon juice
1 1/3 cups sugar
4 large eggs
1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter, cut into tablespoon pieces

Note: I used the above recipe for lemon curd but see this recipe for Microwave Lemon Curd as an alternative!  It's been tried by me and is great!

Crust
1 1/2 cups finely chopped pecans
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
3 cups vanilla ice cream, slightly softened, divided

Meringue
4 large egg whites, room temperature (I used pasteurized eggs)
Pinch of cream of tartar
6 tablespoons sugar

For lemon curd:

Whisk together zest, lemon juice, sugar, eggs, and a pinch of salt in a 2-quart heavy saucepan. Add butter all at once and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 10 minutes. Immediately pour curd through a fine sieve into a bowl, then chill, covered.

For crust:

Preheat oven to 400°F. Mix pecans, sugar, and butter in medium bowl until moistened. Press pecan mixture onto bottom and up sides of 9-inch-diameter glass pie dish (mixture will be crumbly). Bake until crust is lightly toasted, about 12 minutes (crust will slip down sides of dish). Use back of spoon to press crust back into place. Cool crust on rack. Freeze crust 30 minutes.

Dollop 1-1/2 cups ice cream over crust; spread into even layer. Spread lemon curd over ice cream; freeze until firm, about 2 hours. Dollop 1 1/2 cups softened ice cream over lemon curd; spread into even layer. Cover and freeze until firm, about 2 hours.

For meringue:

Using electric mixer, beat egg whites in medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. Spoon meringue over pie, spreading to seal at edges and swirling decoratively. DO AHEAD Can be made 1 day ahead. Freeze pie. Using kitchen butane torch, toast meringue until golden in spots or place pie in a preheated 500°F oven until meringue is golden in spots, watching to prevent burning, about 3 minutes. Cut pie into wedges; serve immediately.

Eggless Summer Berry Ice Cream

Yesterday's New York Times 'Dining and Wine' article was regarding the virtues of egg free ice cream. Any way to cut back on a modicum of fat is worth a try - especially when it comes to dessert!

The basis of the article is that if fat (as in egg yolks) is reduced, therefore some alcohol must be added to keep the ice cream from freezing to a rock hard state.  Since we had company coming for dinner tonight, it was the perfect excuse to try one of the recipes in the article. I had all the berries on hand for the summer berry recipe...strawberries, blackberries and blueberries.

The berries are mashed together and later added to a cream and sugar mixture which has been brought to a simmer on the stove and then allowed to cool.

Right after taking the cream off the heat, 2 tablespoons of vodka are added to the cream. Here it is right after coming out of the ice cream maker:  Isn't that a gorgeous color?!

This recipe received such rave reviews tonight, my husband has asked me to make it on Saturday when we entertain again!  There is not a hint of vodka in the taste of the ice cream and it was one of the freshest-tasting berry ice creams I have ever had. With the hot weather we've been having, the only issue was eating it before it melted :)


Eggless Summer Berry Ice Cream
Adapted from the New York Times
Printable Recipe

1 1/4 cups berries (I used blueberries, strawberries and blackberries)
2 cups heavy cream
1/3 cup sugar, plus 1-2 tablespoons more if your berries are tart
1/8 teaspoon kosher salt
2 tablespoons vodka.

Mash berries with a fork or potato masher, leave some chunky bits.

Bring the 2 cups of cream to a simmer with 1/3 cup sugar and the salt over medium low heat in a heavy saucepan, stirring occasionally, until the sugar is dissolved. Transfer to a heatproof bowl and add the vodka. Cool for at least 1-2 hours in the refrigerator.

Pour the chilled mixture into an ice cream machine, add the mashed berries and churn according to manufacturer’s directions. Transfer the ice cream to a container and freeze for at least 2 hours. Remove from freezer for 5 minutes before serving.

Yields one quart

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I'm sharing this recipe at Design by Gollum's Foodie Friday!   You'll find a treasure of fun recipes there!

Fudgsicles and Mint Chocolate Ice Cream Sandwiches

What was your favorite frozen treat when you were a kid? Mine was Fudgsicles!

This recipe from Essence of Chocolate by Robert Steinberg and John Scharffenberger are wonderfully chocolaty and reminiscent of Fudgsicles but so much better - I highly recommend this recipe!

I found these adorable star popsicle molds online and have used them over and over for our grandsons.

I also tried another classic - mint chocolate chip ice cream made into sandwich cookies.  Since I have two varieties of mint growing in pots on my patio this summer, I decided to use my Chocolate Mint for this one (yes, there really is such a variety and you can smell the scent of chocolate in the leaves!).  Regular mint on the left, chocolate mint on the right:

First, fresh mint leaves are steeped in hot cream and the cream is infused with the minty flavor.

The fudge cookies alone are reason enough to try this recipe...soft, brownie-like and delicious!

When paired with a scoop of mint chocolate chip ice cream - pure ice cream and chocolate indulgence!

I found the recipe for the ice cream and fudge cookies in A Passion for Ice Cream by Emily Luchetti.  It's the recipe right off of the front cover! What a fantastic book and full of cool, delicious, summery treats!

Cocoa Ice Pops (Fudgsicle)
Adapted from Essence of Chocolate by Robert Steinberg and John Scharffenberger
Printable Recipe

3/4 cup plus 2 tablespoons unsweetened cocoa powder (the best you can find)
2/3 cup granulated sugar
1-1/3 cups whole milk
1-1/3 cups water

In a medium saucepan, whisk together the cocoa powder, sugar and 1/2 cup of the milk until you have a smooth paste. Whisk in the rest of the milk and water, 1/2 cup at a time.

Place the saucepan over medium heat and stir in a wooden spoon or silicone spatula just until the cocoa powder and sugar have dissolved just until you start to see steam rise. Do not allow to boil or be on the heat too long as flavor could be lost.

Pour the mixture into a heat-proof container, preferably with a spout, and cool to room temperature, then refrigerate until cold.

Stir to recombine the settled cocoa and pour into molds, allowing some room for expansion when the mixture freezes. Add sticks and cover according to the directions provided with the molds. Freeze for a least a few hours.

If you are serving to a group, chill a bowl in the freezer or serve over crushed ice.

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Mint Chip and Fudge Cookie Ice Cream Sandwiches
Adapted from A Passion for Ice Cream by Emily Luchetti
Printable Recipe

Mint Chip Ice Cream

2-1/2 cups heavy cream
3/4 cup milk
3/4 cup lightly packed fresh mint leaves
1 cup sugar
4 large egg yolks
1/2 teaspoon kosher salt
8 ounces bittersweet chocolate, chopped

In a medium, heavy saucepan, heat the cream, milk, mint, and 1/2 cup of the sugar over medium heat, stirring occasionally, until almost simmering. Turn off the heat, cover pan, and steep the mint in the cream for 15 minutes. In a medium bowl, whisk together the egg yolks, remaining 1/2 cup sugar, and salt. Slowly add the hot liquid into the eggs, whisking constantly so as not to make scrambled eggs. When done, return the pan to the stove and cook over medium-low heat, stirring constantly with a wooden spoon or silicon spatula, until it reaches 175F and lightly coats the back of the spoon. Cool to room temperature and then refrigerate for at least 4 hours or overnight.

Chop the chocolate into very small pieces. Put the chocolate in a bowl in the freezer. Place the cooled ice cream base in an ice cream machine and mix according to machine directions until it resembles soft serve ice cream. Place the ice cream in a freezable container and add the chocolate pieces and fold together. Freeze for about 4 hours or longer.

Fudge Cookies

2 ounces (4 tablespoons) unsalted butter
12 ounces bittersweet chocolate, coarsely chopped
1/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
3 large eggs
1/4 cup sugar
2 teaspoons vanilla extract

Preheat oven to 350 F. Line 3 baking sheets with parchment paper or silicone liner. Melt the butter and chocolate together in a double boiler over hot water. Stirring occasionally until melted. Let cool to room temperature.

Sift the flour and baking powder together and add the salt. In a medium bowl, whip the eggs, sugar and vanilla extract until thickened with an electric mixer set on high speed. Stir the cooled chocolate mixture into the egg mixture a little at a time until combined. Stir in the flour mixture and let the batter rest for 5 minutes. Drop large, heaping tablespoons of batter onto the prepared baking sheets, spreading them to about 3" and leaving 2" between each cookie. There should enough batter for about 20 cookies. Bake for about 10 minutes or until the tops crack and are no longer shiny on top. Allow to cool and then remove from the pans with a spatula.

To assemble the sandwiches, top a cookie with a scoop of ice cream and top with a second cookie and gently press down to adhere. This is easier if the ice cream isn't frozen solid. Serve immediately or freeze until ready to serve.

Frozen Tropical Terrine with Mango Sauce

Here's a great dessert for the fruit lovers out there and it's so easy to make!  We attended a gathering of our gourmet group this past weekend and our assigned recipe was this dessert.

The wonderful thing about the recipe is that I was able to make it two days ahead and keep it frozen until the dinner party.  The evening of our dinner party, all I had to do was remove it from the pan in which I prepared it, slice and serve!

It was a big hit!  The mango/fruit sauce was a perfect accompaniment.  The vanilla bean seeds added a wonderful flavor to the sauce.  I know I will be making this again and again this summer and I can't wait to experiment with different flavors of ice cream, sorbets and fruit!

This would be beautiful for Valentine's Day with flavors of pink and red ice cream and sorbets!

Toasted, chopped nuts could be used in place of the coconut also. I hope you try this and be ready to enjoy the compliments ;)

Frozen Tropical Terrine with Mango Sauce
Adapted from Bon Appetit, August, 2004
Printable Recipe

Serves 8

7 ounces sweetened flaked coconut, toasted and cooled
2 pints pineapple-coconut ice cream (I found Haagen-Dazs brand)
1 pint mango sorbet
1 pint blackberry sorbet

1 large mango, peeled, pitted, sliced
2 1/2-pint containers raspberries, blackberries or a combination of both
1/4 cup sugar
1 vanilla bean, split lengthwise

Line a 9x5x2 3/4-inch metal loaf pan with 2 layers of plastic wrap, one sheet in each direction, leaving a 5 inch overhang on all sides. Sprinkle 1 1/4 cups toasted coconut over the bottom of the lined pan. Microwave 1 pint of pineapple-coconut ice cream on low power in two or three 10-second intervals until slightly softened. Drop ice cream by large spoonfuls over coconut in pan, then spread out evenly. Freeze for 15 minutes. Microwave the mango sorbet on low in two or three 10-second intervals until slightly softened. Drop sorbet by spoonfuls onto the ice cream layer, then spread out evenly. Freeze for 15 minutes. Repeat with the blackberry sorbet, and then finish with the remaining 1 pint coconut ice cream. Sprinkle the remaining toasted coconut over the top, pressing to adhere (filling will extend slightly above the pan). Cover with the plastic wrap overhang and freeze overnight. This can be made 3 days ahead and kept frozen until ready to use.

Combine sliced mango, raspberries or blackberries and sugar in medium bowl. Scrape the seeds from vanilla bean, add to fruit and and toss (discard the vanilla bean or add it to your bottle of vanilla extract). Let stand at room temperature until juices form, stirring occasionally, about 2 hours. This can be made 4 hours ahead and kept covered and chilled.

Using plastic wrap as an aid, lift the terrine out of pan and remove plastic wrap. I found I needed a large spatula to coax the terrine out of the loaf pan. Cut the terrine into 3/4-inch-thick slices. Place on plates; add some berry sauce and serve.

Profiteroles with Ice Cream and Chocolate Sauce

A 'Better Late Than Never' tribute to Julia Childs. Ever since the movie Julie and Julia came out last summer, I've wanted to try one of her French classic recipes.

About a month ago, I saw an old episode of "Jacques and Julia Cooking at Home" on television in which they made two beautiful desserts, one of which was profiteroles with ice cream and chocolate sauce.

I have always had an affection for pate au choux since it's one of the first things I learned how to make when I started to enjoy experimenting with cooking at 12 years old.  I loved making creme puffs filled with whipped cream! Fudge was the other treat I learned to make about the same time.  My version of ice cream profiteroles combines the similar treats of my youth.  

Profiterole is the name for the small puffs used to fill with ice cream. Choux, meaning 'cabbage' in French, is the name for the larger puffs used to fill with whipped cream or Crème Chantilly. Profiteroles can be used to fill with many sorts of savory fillings for appetizers as well.

The chocolate sauce recipe adapted from the same cookbook was also amazing! The profiteroles can be baked ahead, filled with ice cream and frozen until ready to use.
 

For my profiteroles, I used dark chocolate ice cream but vanilla is the standard. Is your mouth watering yet? 

Profileroles with Ice Cream
Adapted from Julia and Jacques - Cooking at Home
Printable Recipe

Pâte à choux

Makes about 40 small or 20 large puffs

1/2 cup water*
1/2 cup milk*
6 Tablespoons butter
1/8 tsp salt
1 tsp sugar
1 cup unsifted flour
5 large eggs (4 for the choux and 1 reserved for the egg wash)

*Julia's recipe calls for all milk, other traditional recipes call for all water. I found 1/2 of each just right.

Preheat the oven to 375F and adjust racks to fit two baking sheets.

In a saucepan, add the water, milk, butter, salt, and sugar and place over high heat and stir as the butter melts. Bring to a boil and immediately remove the pan from the heat and add the flour all at once. Stir rapidly with a wooden spoon until the flour is incorporated and forms a paste.

Place the pan over medium heat and stir vigorously. The dough will leave the sides of the pan and gather into a soft lump. Continue stirring the dough in the pan to dry it slightly, for a minute or so, until a white skin forms on the bottom of the saucepan.

Remove from the heat and scrape the lump of dough into the bowl of a food processor. Allow it to cool for about 5 minutes, so the eggs do not cook when added. Meanwhile, break 4 of the eggs into a measuring cup or bowl and crack the fifth egg into a separate small bowl. Pulse the dough in the food processor a few times to break up the lump. Then, add 1 of the eggs and process for about 5 seconds. Repeat with the remaining 3 eggs, processing for a few seconds after each egg is added. It will only take about 30 seconds to process all 4 eggs. The dough should have a soft paste consistency. (Alternatively, this step can done in the pan the choux was cooked in, adding the eggs one at a time and stirring with the wooden spoon to incorporate fully.)

Line the cookie sheet (or 2 sheets if you are making small puffs) with parchment paper or silicon liner. Fill a pastry bag fitted with a plain tip with the dough. Or, you can use a plastic storage bag with a tiny corner snipped off with a scissors. Pipe about 1-4 tablespoons of pastry onto the cookie sheets, depending on how large or small you choose to make your puffs, leaving about 1-1/2 inch space between each puff.

Remove a little of the white from the reserved egg and beat lightly. Lightly brush the top of each puff with the egg wash.

Place the sheets in the oven and bake for about 25 minutes for little profiteroles or 40-45 minutes for larger ones. The puffs should be a deep golden brown all over when they are done.

When the puffs appear done, turn off the oven and prop the oven door open about 2 inches with an oven mitt. Allow the puffs to dry out in the oven for 30 minutes or so before removing. Cool completed before using or storing.

When cool, baked puffs can be stored for a couple of days in a closed plastic container or frozen for several weeks in airtight containers or freezer bags.

Chocolate Sauce for Ice Cream Profiteroles

Makes about 2 cups

1 cup heavy cream or half and half
6 ounces good quality bittersweet chocolate, chopped into small pieces
1/4 cup strong espresso or 1 tsp instant espresso powder mixed with a little warm water
Vanilla extract, rum, cognac or bourbon, optional

In a small saucepan, heat the cream to a bare simmer. Add the chocolate and espresso into the hot cream and whisk until smooth. Add 1 teaspoon vanilla extract or other optional flavoring.

Cool before using.

Store covered in the refrigerator.

Old-Fashioned Ice Cream Cake Roll~

Here is a recipe I used for a recent gathering of our gourmet group that we hosted. The recipe is another that I found in the newspaper column of our local James Beard Award-winning chef, Sanford d'Amato.


First, a sponge cake is made in a jelly roll-sized pan. I used a half-sheet, rimmed baking pan.


After the sponge cake has cooled it is spread with softened ice cream (the sky is the limit here as far as flavors go), it is wrapped it in parchment paper of plastic wrap and put it in the freezer overnight. Pretty easy!

It doesn't look very pretty when first unwrapped...



...but after the end pieces are cut off it's beautiful. Next time I make it I will try to roll the cake a little tighter so I have a prettier spiral and also spread the ice cream a little thinner.

The recipe includes a chocolate sauce which was also wonderful. It has just a touch of maple syrup in it which you can't really taste but it gives a wonderful depth of flavor.

Even the raspberries tasted wonderful bathed in chocolate.

Chocolate Ice Cream Cake Roll

Printable Recipe

Chocolate sponge cake (see recipe)
1 quart good-quality ice cream
Chocolate glaze (see recipe)

Chocolate sponge cake:

4 large eggs, room temperature
1 large egg yolk
¼ cup sugar
Pinch of salt
1/3 cup cake flour
1/3 cup unsweetened cocoa powder

Preheat oven to 400 degrees. Line a 17½-by-11-inch jellyroll pan with parchment.

Using electric mixer, beat eggs, yolk, sugar and salt at medium speed until stiff peaks form; this will take 10 to 12 minutes. Gently sift in flour and cocoa, stirring just to combine. Spread batter evenly in prepared pan and bake in preheated oven until cake is springy to the touch and just begins to pull away from sides of pan, about 7 minutes. Immediately cut around edges to free cake and transfer cake and parchment to another baking pan or work surface to cool.

When sponge cake is cool, remove parchment and place cake on clean side of parchment. Slightly soften ice cream so it is spreadable but not melting and quickly spread an even ¼- to ½-inch-thick layer over flattened cake, leaving a 1-inch border on long end. Roll up, jellyroll style, toward uncovered border and quickly place in freezer. Just before serving, make chocolate glaze.

Chocolate glaze:

¾ cup heavy whipping cream
4 ounces semi-sweet chocolate, chopped 1 tablespoon maple syrup

In a small, heavy pot, bring cream to a boil. Pour over chocolate in a bowl and let sit 1 minute. Add syrup and stir from center with rubber spatula to emulsify. When just warm, pour evenly over top of frozen cake and immediately cut and serve slices.

To serve, cut into slices and drizzle with chocolate glaze and fresh fruit (optional)

A Sweet Indulgence ~

In Wisconsin, June means strawberries!

With all of the beautiful strawberries on sale at the grocers lately, I knew I wanted to try making strawberry ice cream in preparation for the warmer days ahead and al fresco dinners on the patio. I was torn between two recipes so I combined them both and some of the comments in the reviews to bring you this very adapted and extremely delicious.

Here it is churning in the ice cream maker:


The cute red tulips bowls were a gift from my friend, Carol, at There's Always Thyme to Cook!



It was also delicious with a few shavings of Scharffen Berger dark chocolate:

And sometimes you just need more than one scoop!




Strawberry Ice Cream
~adapted from Saveur and Epicurious

Printable Recipe

Be prepared to spend 15 minutes standing over your stove constantly stirring the custard. Have a book or magazine handy!

Serves 6-8

1-1/2 cups whole milk
2 eggs
2 egg yolks
¾ cup plus 1/3 cup superfine sugar
1-1/4 cups heavy cream
1 lb or more fresh strawberries, hulled and thinly sliced
1 teaspoon balsamic vinegar
1/8 teaspoon salt
Juice of ½ lemon
1 teaspoon Grand Marnier Liqueur
1 tablespoon vodka

Combine the strawberries, 1/3 cup sugar, salt, balsamic vinegar and lemon juice in a mixing bowl. Cover and refrigerate for 2 hours.

Place milk in the top of a double boiler and bring just to a simmer over gently boiling water over medium heat being very careful not to scald the milk. This is why a double boiler works best.

Meanwhile, whisk together the eggs, egg yolks and ¾ cup sugar in a mixing bowl. Lightly whisk ¼ cup of the hot milk into the egg mixture while whisking constantly. Then, pour the egg mixture into the hot milk in the double boiler in a stream, whisking constantly. Cook the mixture while continuing to stir constantly with a wooden spoon, until the mixture is thick enough to coat the back of a spoon. This will take about 15 minutes.

Transfer the egg/milk mixture to a mixing bowl, stir in the heavy cream and refrigerate until cold.

Mash the strawberries gently with a potato masher or use a pastry cutter. Reserve about ½ cup. Add the strawberries to the cream base. Add one tablespoon of vodka and the teaspoon of Grand Marnier Liqueur.

Pour the mixture into an ice cream maker and process according to manufacturer’s directions. If your ice cream maker bowl is sufficiently frozen, this should take about 20-25 minutes.

Remove the now-frozen mixture and transfer to a plastic container. Layer the ½ cup reserved mashed strawberries in the center.

Freeze for at least 2 hours and serve.

The ice cream will last in the freezer for one week.