Supernatural

Wow. Wow. Wow. Burnt sugar ice cream. So good it renders you speechless. Creamy, salty, sweet waves of frozen fabulousness. Perfection in a bowl and so simple to make. Burn your sugar. Add milk, cream, egg yolks and a pinch of salt and stir until an addictively delicious custard forms. Chill, churn, devour. Ice cream this good just isn't natural- it's supernatural.

Let me take a moment to profess my love for Becky for making this her TWD pick. Can I wash your car? Do your laundry? I owe you big for bringing Burnt Sugar Ice Cream into my life.
"...Oh my god, this changes everything..."
-Art Bell, Coast To Coast

Ben & Who?

If there's one thing my current (lack of) work situation has taught me, it is to take pleasure in the simple things in life. Going for a walk in the middle of the day, keeping a garden alive for the first time ever, being home to shop the local farmers markets, actually spending time with friends and family- and then there's the homemade vanilla ice cream. It doesn't take a long time, it's cheaper and more wholesome than store bought (what is tara gum anyway?) and a bowl of the stuff will put a smile on anyone's face.
This weeks' TWD, Vanilla Ice Cream, had my mind reeling with possiblities. Chipwhich? Neopolitan? DQ Blizzard style? Not to mention all the a la mode options. In the end I kept it old school so that I could eat in the simplest, and bestest (yep) way I know how.


Bowl + ice cream + Hershey's syrup + cherry = heaven.

TWD- Keeping It Real

I had grand plans. After years of wanting an ice cream maker, trying to convince myself I needed one, jealous of how everyone else seemed to be casually throwing together awesome ice creams to accompany all their desserts, Mom finally sent us one for our anniversary- just in time for this week's TWD, Honey Peach Ice Cream. Boy was I excited. Would it be ice cream sandwiches? A topping for that peach cobbler recipe I've been wanting to try? Maybe topped with caramelized peach sauce?
I made the peach puree and the custard base, and turned on my new toy. 25 minutes later I scooped the ice cream into my new, adorable little pint container, popped it in the freezer and waited. 2 hours later I checked on it and it was still soft. An hour later, still too soft, and I had tell my husband to have a mango for dessert instead of the delicious ice cream I had previously promised. Finally by the next night, after spicy drunken noodles, the we could wait no longer. We dove in to perfectly peach scented, velvety soft ice cream and it was good. So good I was planning a second helping when I realized that not only was there not enough for seconds, but I hadn't taken any photos yet. Oops.
So, instead of artfully arranged scoops in cute bowls, or stacks of little sandwiches, give you the dregs of the carton...which will be consumed as soon as I've taken this last photo.

Yeah I feel a little guilty, guess you'll just have to get your own. Go here to find out how.

Daring Bakers A La Mode

Three little words... a la mode. This month's Daring Bakers Challenge brings us both cake and ice cream- and its practically recession proof. With a few pantry/refrigerator staples and a bar of emergency chocolate, (hey, you never know when a craving will strike) I was able to create 2 4inch mini cakes and a huge bowl of ice cream that gives Breyers Vanilla a run for its money.

For the cake I used Ghirardelli Semi Sweet Chocolate because I love the taste and it works really well for baking. The ice cream was Wendy's recipe, slightly tweaked by first infusing the half and half with vanilla bean. Since I do not have an ice cream maker I have never made ice cream before but David Lebovitz's low tech instructions worked so well now I know I don't need one!

The February 2009 challenge has been brought to you by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. They chose Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

Cool Yule Pie

Even though the malls have been playing Jingle Bells for weeks, and Starbucks switched to holiday cups the day after Halloween, we have a strict rule in my house that no Christmas music will be played until Thanksgiving day. Then, its non-stop until New Years Eve! I love Christmas music and have quite a lot of it so picking a favorite song, that would also translate into pie form for December's You Want Pie's With That, was tough. Scanning my itunes library, today desperate for ideas, I started listening to Cool Yule by Louis Armstrong and inspiration finally struck- Cool Yule Chocolate Peppermint Pie! It starts with chocolate wafer cookie crust, a layer of mint chip ice cream, and then topped off with rich dark chocolate ganache. It's like a peppermint patty from your freezer!


Cool Yule Pie
1 package chocolate wafers
2 tbsp melted butter
1 pint mint chip ice cream, softened
5 oz semisweet chocolate pieces
1/4 cup heavy cream
pinch of salt

Using a food processor (or brute force) grind up chocolate wafers. In a medium bowl, combine with melted butter, then pat into a 9 inch tart pan. Carefully spread softened ice cream over the crust, filling the pan almost to the top. Freeze for at least an hour, until set.

In a medium saucepan, bring heavy cream and salt to a bowl, then pour over chocolate pieces and whisk until the chocolate is melted and smooth. Let cool to room temperature.

Using a spatula, spread the ganache over the tart and return to the freezer to set for at least another ten minutes before serving.