Category: Vanilla

Old Fashioned Strawberry Ice Cream

7/15/2020

Makes 1¼ quarts

1 pint strawberries, washed, hulled and halved
1 cup granulated sugar, divided
1 large egg
1 cup half and half
1 teaspoon vanilla extract
3 cups heavy cream

Cheesecloth, optional
Additional strawberries for garnish, optional

Place the berries in a double boiler with ½ cup of sugar. Cook over medium heat for 10 to 15 minutes, stirring occasionally, until the fruit is very soft.
Puree the fruit in a blender.
If you prefer, you can now strain the mixture through cheesecloth to remove the seeds, but it is not necessary.
Transfer the puree to a bowl and cool in the refrigerator.
Place the remaining sugar, egg, half and half and the vanilla extract in a blender and blend until the mixture is smooth and the sugar is dissolved.
Slowly, while the blender is running on its slowest speed, add the heavy cream.
Transfer the mixture to your ice cream freezer and process according to your machine’s instructions.
When the ice cream is about half frozen, add the fruit puree and continue the freezing as recommended by your machine’s instructions.
Garnish and serve.

0 Comments

Gluten-free Pumpkin Cheesecake with Gingersnap Crust

11/20/2019

0 Comments

Serves 8

Crust:
2 ½ to 3 cups gluten-free gingersnap cookies crumbled medium finely
3 tablespoons brown sugar
6- 8 tablespoons melted unsalted butter
Pinch of salt

Cheesecake:
1 tablespoon softened unsalted butter
24 oz cream cheese, softened
1 cup brown sugar
1 ½ cups pumpkin puree
½ cup heavy cream
⅓ cup maple syrup
1 tablespoon vanilla extract
¼ teaspoon ground cloves
½ teaspoon ground allspice
¾ teaspoon ground cinnamon
4 large eggs

Preheat oven to 350°.
Butter a 9-inch springform cakepan and set aside.
Use a fork to combine the gingersnap crumbles, 3 tablespoons of brown sugar and the melted butter, taking care to add only sufficient butter to bind the other ingredients.
Press the crust mixture into the bottom and up about 2 inches of the sides of the buttered pan.
Add the cream cheese and brown sugar to a large bowl and beat with an electric beater until the mixture is light and fluffy.
Add the pumpkin, stirring to blend well.
Add the heavy cream, maple syrup, cinnamon, allspice and vanilla. Stir to blend well.
Add one egg at a time and using an electric beater on a slow speed, beat each egg into the mixture thoroughly.
Pour the batter into the prepared springform pan. Bake in in the preheated oven for 55 to 85 minutes or until the center is set.
Set on a rack to cool for 30 minutes. Then refrigerate overnight.

0 Comments

Coffee Granita

6/26/2019

0 Comments

Serves: 4
Time: 15 minutes, plus 3 to 4 hours freezing

3 cups freshly brewed strong coffee or espresso
½ cup brown sugar
1 teaspoon chocolate syrup
2 teaspoons vanilla extract
Chocolate covered coffee beans
Lightly sweetened freshly whipped cream

Stir coffee, sugar, vanilla and syrup together; taste and add more sugar if necessary.
Pour mixture into shallow metal or glass pan or bowl. Freeze about 30 minutes, or until ice crystals begin to form at the edges. Gently stir the crystals back into the liquid, not breaking them up entirely.
Continue to stir and break up clumps of crystals every half-hour or so. When the entire mixture has the texture of soft crushed ice, it’s ready to eat.
Scoop individual portions into serving dishes or glasses. Top with whipped cream, sprinkle with a few chocolate-covered beans and serve.

NOTE: Recipe can be doubled.

0 Comments

Old Fashioned Strawberry Ice Cream

Gluten-free Pumpkin Cheesecake with Gingersnap Crust

Coffee Granita

Ingredients

Archives

Home

Weekly Update

Vendors

Directions

Contact Us