Tag ice cream recipe

Parties That Cook’s Long Awaited “February” Cookbook Club: Rick Bayless’ Mexican Kitchen

0 comments By The Kitchen Whisperer Filed in Entertaining, General, Menus & Recipes Tagged with , , , , , , , , , March 17th, 2011 @ 3:37 pm

The Parties That Cook office team came together last week for February’s Cookbook Club. Yes, it was in March, but February was one short and action-packed month!  Michelene selected Rick Bayless’ Mexican Kitchen, in honor of the brightly colored piñata that has called our office home for the past month.

Bayless is a renowned chef and restaurateur with 6 popular cookbooks under his belt. Authenic Mexican, the earliest of these cookbooks, was published in 1987 (before someone in our office was even born!), and Fiesta at Rick’s, the most recent, in 2010. Needless to say, everyone one was excited to try Mexican Kitchen!

Initially intimidated by the endless recipes found in the cookbook, some just flipped to a random page and let fate pick their recipe. The resulting menu was remarkably well-balanced:

Rustic Jicama Appetizer – Beth made this beautiful dish just before serving, and it was SO fresh and crisp!

Topolo Caesar Salad – We could definitely taste the Mexican influence in the tangy flavor of Traci’s salad!

Tortilla Soup – Michelene’s dish was absolutely delicious. Everyone loved the soup, making it a popular lunch option for the few days it lasted beyond this lunch!

“Drunken” Pintos with Cilantro and Bacon (Frijoles Borrachos) – Crissy thought there was too strong of an alcohol flavor even after cutting the amount called for in the recipe, so she added more beans. The finished dish was one of the group’s favorites!

Oaxacan Black Mole with Braised Chicken (Mole Negro Oaxaqueno) – This incredibly involved recipe took hours of Carolyn’s weekend, but she was up for the challenge. Bibby raved that it was the best mole she had EVER had!

Crusty Chayote Casserole with Poblanos, Corn and Two Cheeses – Bibby took a few liberties with the recipe, per usual. Her dish, which included many more/different ingredients than the recipe called for (sorry Rick), was rich and delicious!

Warm Cajeta Pudding with Fresh Berries – Rosie noted that this was another time consuming recipe. Had we not already eaten SO much good food, I’m sure we would have eaten the entire dish. This dessert left me with cravings for days after my first taste!

This Warm Cajeta Pudding with Fresh Berries would have paired perfectly with this deliciously sweet recipe for Dulce De Leche Ice Cream!
For other crave-worthy  dessert recipes, check out our Dessert Recipe Library!

Ingredients
1 14-ounce can sweetened condensed milk
1 1/2 cups heavy cream
1 1/2 cups milk
1/2 cup sugar
1 teaspoon vanilla extract
8 egg yolks

Methods/Steps
Dulce De Leche: Immerse the unopened can of sweetened condensed milk in a pot of water. Cover completely with water. Bring to a boil and cook for 2 1/2 hours, replenishing the water as necessary to keep the can always covered in water. Remove from heat and let cool slightly in the can. Open the can and you will have fresh dulce de leche.

Ice Cream: In a heavy saucepan, scald the cream and milk with 1/4 cup of the sugar and the vanilla. In a large bowl, whisk yolks with the remaining 1/4 cup of the sugar until pale. Gradually whisk hot cream/milk mixture into blanched yolks. Add the whole can of the dulce de leche. Mix well. Return to saucepan. Stir with a wooden spoon over medium heat until the custard thickens and leaves a path on the back of a spoon when a finger is drawn across it (about 7 minutes) or when the temperature reaches 160ºF (do not boil!). Strain into a bowl over an ice bath. Whisk to cool quickly.

Process custard in an ice cream maker according to manufacturer’s instructions.

Freeze and Serve: Place in the freezer in an air-tight container. Allow the ice cream to set completely before serving (1 –2 hours).

Serves/Makes
Makes 1 Quart

End of Summer Nostalgia: Ice Cream Recipes

1 comment By The Kitchen Whisperer Filed in General Tagged with , , , , August 4th, 2009 @ 9:37 pm

The other day, I was reminiscing about my childhood experiences at sleep-away camp. I was never the superstar athlete so I always opted for crafts, archery (I got to stand still, no running involved, score!), and of course, cooking. Typical of a children’s summer camp, we made ice cream a lot – the old-fashioned way. It may have been the recipe or just my lack of arm strength, but I never really made it all the way to the ice cream stage in these activities. My arms would get tired from churning or my lanyard would start calling my name and I would abandon my ice cream as the ice melted into the rock salt.

Now that state of the art ice cream makers have hit the market with a bang, I figure it is worth another try. I even saw an ice cream maker at Sur La Table that dispenses your toppings (sprinkles, chocolate chips, etc) right on top of your freshly made ice cream! Now talk about a little kid’s dream. And speaking of innovations, I might even try experimenting with trendy (healthy and organic) flavors a la Bi-Rite Creamery or Humphry Slocombe. Pink Grapefruit-Tarragon? Kumquat-Poppy Seed? These flavors do sound amazing, but here is something truly unique! Parties That Cook founder, Bibby Gignilliat, developed an ice cream recipe for our friends at NUMI Organic Tea who infuse delicious, organic teas with fresh and unusual flavors. This ice cream recipe features NUMI’s Chocolate Puerh tea and it is beyond delicious! Move over Humphry.

NUMI TEA CHOCOLATE PUERH ICE CREAM

1 1/2 cups heavy cream
1 1/2 cups milk
1/2 vanilla bean, split lengthwise, seeds scraped out into the milk
2 bags Numi Chocolate Puerh Tea
8 egg yolks
1 cup sugar
¼ teaspoon kosher salt

Infuse Milk: In a heavy saucepan, heat the cream, milk and the split and scraped vanilla bean until the milk begins to boil slightly around the edges. Turn off the heat. Remove the Numi tea from the tea bag and add it to the milk/cream mixture. Let it steep for 10 minutes.

Make Ice Cream Custard: In a large bowl, whisk yolks, sugar and salt until pale. Gradually whisk hot cream/milk mixture into yolk/sugar mixture. Return to saucepan. Stir with a wooden spoon over medium heat until the custard thickens and leaves a path on the back of a spoon when a finger is drawn across it (about 2-3 minutes) or when the temperature reaches 160ºF (do not boil!). Pour through a strainer into a bowl over an ice bath. Whisk to cool quickly.

Churn Ice Cream: Process custard in an ice cream maker according to manufacturer’s instructions. Place in the freezer in an air-tight container. Allow the ice cream to set completely before serving (1 –2 hours).

For an ice cream maker, Bibby is partial to Simac’s ice cream machine but suggests Cuisinart’s Frozen Yogurt and Ice Cream Maker for something a little more cost effective.

We have also just updated our dessert recipes section with 5 new delicious ice cream recipes!:
Mint Ice Cream with Scharffen Berger Cocoa Nibs
Ginger Ice Milk
Homemade Spice Ice Cream
Vanilla Ice Cream
White Chocolate and Amaretti Ice Cream

Never rule out smoothie recipes as well! Regardless of season, a smoothie is always a refreshing treat after a long day or a healthy dessert treat.

Coupled with a shiny new machine, I think  this recipe will go over much better than my vanilla soup attempts of yesteryear.

Contributed by Leigh Hermansen