08.26.08
Posted in desserts, ice cream
at 12:00 am
We no longer have High’s stores around and they sold my all time favorite hand dipped ice cream. It was Butter Brickle Ice Cream. So I have experimented with one of my Vanilla Ice Cream recipes to come up with this recipe that I feel comes very close to the one High’s used to sell. I hope ya’ll enjoy it.
Butter Brickle Ice Cream:
2 cups heavy cream
1 cup brown sugar
2 tablespoons butter
1 1/2 teaspoons butter flavored extract
2 teaspoon vanilla extract
2 cups whipping cream
1 cup toffee pieces
In a medium sauce pan, combine heavy cream, brown sugar, and butter.
Stir constantly over low heat. When mixture becomes bubbly around the edges of the pan, remove from heat.
Chill this mixture along with the bowl of your ice cream freezer. Before freezing, add whipping cream and both extracts, mix well. Freeze according to your ice cream maker directions. Add toffee bits after freezing process.
Chill for at least 4 hours to cure the ice cream in your refrigerator freezer.
I hope ya’ll really enjoy this ice cream.
Hope to see ya’ll really soon.
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06.18.08
Posted in ice cream
at 4:59 pm
With strawberry season in full swing and the fantastic availability to get farm fresh ones here in Southern Maryland. I am making jams ,preserves and compote already. So I decided to make an ice pop type dessert for Tim. With His diabetes I have to be really careful of what I prepare for him.
So I hope ya’ll give these ice pops a try and let me know what ya’ll think.
Strawberry Banana Ice Pops:
2 pint (4 cups) strawberries, hulled
2 bananas peeled and mashed
1/2 cup sugar or 12 packets of sugar substitute
Directions
In a blender, puree strawberries, bananas, and sugar until smooth. Pressing with a spoon or rubber spatula, pass mixture through a fine-mesh sieve into a glass measuring cup (discard solids).
Pour mixture into eight 3-ounce pop molds. Insert sticks, then freeze until firm, at least 4 hours. Will keep well for about a week if they last that long.
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05.04.08
Posted in ice cream
at 1:50 pm
Strawberry season is fast approaching and I just love to go to the Amish Market in Mechanicsville Maryland and check out the berries when they first come in. I was there this past Saturday. The first of the early strawberries were in and of course I had to sample them to say these were the early berries I could not get over the fabulous flavor. They were extremely sweet. I can hardly wait for the season to get into full swing. I have already planned what I am going to be canning with them this year and I plan to freeze as many as I can for use throughout the year. This is one of the first signs that summer is around the corner.
This is a recipe I came up with a few years back for Strawberry Sorbet. It is a fantastic way to cool down on a lovely warm summer evening.
Fresh Strawberry Sorbet
2 cups sugar
2 cups water
4 pints strawberries, hulled and sliced
1/4 cup fresh lemon juice
1/2 cup light corn syrup
Bring the sugar and 2 cups water to a boil in a medium saucepan over medium-high heat. Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.
Put the strawberries and lemon juice into a food processor and puree. Press the strawberry puree through a strainer to remove the seeds.
When the sugar syrup has cooled completely add it to the strawberry puree. Add the corn syrup and stir well. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Sorbet is particularly soft after churning but firms up after freezing.
Hope ya’ll give this a try and let me know what you think.
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