Rose Water Spiked Plum Sorbet

About 2 1/2 lbs. fresh juicy plums
1-1 1/2 cup sugar
1 banana (optional)
1/4-1/2 tsp rose water

This recipe completely depends on the ripeness and flavor of the plums, so use only the freshest, ripest plums you can find.

Using a sieve or colander lined with cheesecloth set over a saucepan, press juice and some pulp out of plums into the pan. Only pits and skin should be leftover-squeeze out as much good stuff as possible. If adding banana, mash it into the plum puree at this point. Banana will add sweetness, and offset any bitterness from the plums. Don't worry, if your plums are flavorful, the banana will not be a dominant flavor in the final product. Add sugar to taste, starting with 1/2 cup. The puree should retain it's tartness, but very sweet at the same time. Too little sugar will result in a solid frozen block of plum puree. The appropriate amount of sugar will create a fluffy, ice-cream-like texture.

Heat the plum puree until the sugar is fully dissolved and the edges start to foam. Avoid boiling, as it would change the fresh flavor of the fruit. Stir in rose water to taste, again starting with only a small amount. Rose water is stronger than you may think, and it should not overpower the flavor of the plums.

When satisfied with the puree, pour into ice cream maker and follow the directions of the ice cream maker to churn. Can be saved in freezer for up to two weeks, but may need a bit of thawing before serving if it has been stored in the freezer for more than 24 hours.

Meringue Mushrooms with Cardamom Poached Pear and Marmalade Ice Cream

Maple flavored meringue mushrooms

Cardamom, saffron, lemon, and red wine poached pears with poaching liquid reduction

Grapefruit, lemon, and orange marmalade ice cream made with yogurt

Blueberry Pie Ice Cream

I made two versions of this. The "Fruity Base" tasted much more like gelato than ice cream; I didn't cook it and the proportion of berries to cream was half and half. The other was much more ice cream-y and will last longer in the freezer without getting too hard.

Fruity Base:
3 cups blueberries (washed and patted dry)
3 cups whipping cream
1 1/2 cups sugar
1 tsp vanilla
1/4 cup brandy

Combine all ingredients in blender and process until smooth and thick. Transfer to ice cream machine and process as directed. Meanwhile, make "milk bites."

Custard Base:
3 cups whole milk
2 cups blueberries
1 1/2 cups sugar, separated
6 egg yolks
1 tsp vanilla
1 recipe milk bites

Process milk, blueberries, and 1 cup sugar in blender until smooth. Beat egg yolks and 1/2 cup sugar with electric mixer until pale and smooth. Heat blueberry mixture over medium heat, until a near simmer, but do not boil (if mixture bubbles a couple times, you will know it is ready!). Very slowly add hot blueberry mixture to egg yolks, beating constantly. When fully incorporated, return to pot, and cook over medium-low heat until slightly thickened. Let custard cool a bit before processing in ice cream maker. When churned, stir in milk bites.


Milk bites:
1 cup dry milk powder
1/2 cup flour
1/4 cup sugar
2 tbsp cornstarch
1/4 tsp salt
4 tbsp butter
1 tsp (or more) milk

Combine dry ingredients in bowl and mix thoroughly. Work in butter with fingers until fine crumb forms. Stir in milk until mixture is still crumbly, but begins sticking together. Press very firmly into the bottom of the bowl or a greased cookie sheet, and place in freezer until ready to incorporate into ice cream.

When ice cream is churned, but still soft, gently fold in "milk bites." Freeze for at least 1 hour before serving.

Caramel Truffle Ice Cream

This is pretty much a frozen truffle, and is my favorite homemade ice cream. Generally taken from Bon Appetit.


7 ounces dark chocolate (70% to 75% cacao), finely chopped
2 cups plus 2 tablespoons whole milk
1/3 cup unsweetened cocoa powder
6 large egg yolks
7 tablespoons sugar

For caramel:
3/4 cups sugar
1/4 cup water
1/2 cup whipping cream
1/4 tsp salt

Preparation

Place chocolate in a medium metal bowl. Set bowl over a saucepan of barely simmering water. Stir chocolate until melted and smooth. Set melted chocolate aside; let cool slightly.

Whisk milk and cocoa powder in a medium heavy saucepan over medium heat until mixture begins to boil (or melt VERY CAREFULLY in microwave); set aside.

Using an electric mixer, beat egg yolks and 7 tablespoons sugar in another medium bowl until very thick ribbons form, about 2 minutes. Whisking constantly, gradually add hot milk mixture to egg yolk mixture. Return mixture to saucepan. Add melted chocolate and whisk to blend. Stir over low heat until slightly thickened and an instant-read thermometer registers 175°, about 5 minutes. Transfer chocolate custard to a large bowl and place over another large bowl of ice water. Stir until chocolate custard is cool.

Stir 1/4 tsp salt into 1/2 cup cream until dissolved. Bring remaining 3/4 cup sugar and 1/4 cup water to a boil in a small heavy, deep saucepan over medium-high heat, stirring until sugar dissolves. Boil, occasionally swirling pan and brushing down sides with a wet pastry brush (do not stir), until a dark amber color forms, about 5 minutes. Gradually whisk in cream (mixture will bubble vigorously). Fold half of caramel into chocolate custard. Cover and chill custard and remaining caramel until cold or for up to 2 days.

Process custard in an ice cream machine according to manufacturer's instructions. While still soft after churning, drizzle in caramel and fold in to incorporate (avoid mixing in completely to create caramel swirls).Transfer to another container; freeze for at least 1 day or up to 3 days before eating.

Brown Sugar and Cinnamon Ice Cream

I made 4 different kinds of ice cream in two days, and this was the ultimate favorite, across the board.
6 large egg yolks
2 cups heavy whipping cream
2/3 cup raw sugar
Pinch of salt
1 cup chilled buttermilk
1 teaspoon vanilla extract
1/4 cup brown sugar
1/4 tsp cinnamon

Whisk yolks in another medium metal bowl. Combine cream, sugar, and salt in large saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Gradually whisk half of hot cream into egg yolks, then return mixture to saucepan. Stir constantly over medium-low heat until custard thickens and coats back of spoon when finger is drawn across, 2 to 3 minutes (do not boil). Remove from heat.

Pour cold buttermilk into reserved chilled bowl. Strain custard into buttermilk; whisk. Whisk in vanilla. Chill mixture uncovered until cold, stirring occasionally, about 2 hours.
Stir in brown sugar and cinnamon until incorporated.

Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to freezer container. Cover and freeze until firm, at least 6 hours or overnight.

Generic Cold Blended Coffee Drink

Make 2 cups of very strong coffee, or 1 cup of espresso plus 1 cup water.
Combine 2 cups milk, 2 tbsp cocoa powder, 1 tsp vanilla, and 2 tbsp of any flavor of syrup (chocolate, hazelnut, etc...or even honey!).
Add coffee to milk mixture.
Freeze for at least 3 hours, or up to 5. If frozen for less time, drink will be cold, but not icy. If frozen for more time, some thawing may be required before blending.
Remove from freezer, and place half of the mixture in a blender. Blend until smooth. Serve immediately to avoid separation.

Best Breakfast "Shake"

1 ripe banana
1-2 tbsp cocoa powder (or even 3, if you want a super dark chocolaty shake)
1 tsp honey
1/8 tsp vanilla
1 cup ice cubes
1/2 cup milk (or milk substitute)
optional: 1 tbsp peanut butter, coconut butter, or other nut butter

Toss all ingredients into blender. Blend until smooth. Serves one.

Fantastidelic Amazingcakes

Got this crazy idea from this site, and found it pretty stunningly easy, as long as you have access to a cake decorating bag with some tips. It's not going to work very well if you are a Ziplock-bag-with-a-hole-cut-in-one-corner kind of person like me, since the fo od coloring will condense into droplets and run. I ended up having to duct tape the tip to my bag...hopefully you have less pathetic equipment.

Also, these cupcakes are special in more ways than just their decoration-each one has a different surpise hidden in the center. Some of these surprises were quite delectable, while others were less palatable. If you are looking for tasty surprises, I would advise nuts, nut butters, or fruits, such as cherries or strawberries for chocolate cupcakes. But it totally depends on what type of cupcakes you make. Apples and pears would go well in a spice cake.

"Surprises" I used:

Maraschino cherry

Walnut

Strawberry

Peanut butter

and here it gets less appetizing,

Dried mango

Gouda cheese

Prune

Cheerios

Even I didn't know which cupcake contained which surprise.

To make the cupcakes, there are several cake recipes within this blog, such as Chocolate Raspberry Cake, and Caramel Latte Cake.

Make the cake recipe like normal, pour into greased or papered cupcake pans, and bake at 350˚F for 25-30 minutes.

You know how to make cupcakes, I bet.

For the frosting, I used 1 pint of whipping cream, beaten until very thick and frosting-like (almost to the point of turning into butter), then added about 2 or 3 cups of powdered sugar, 1 tsp vanilla, and 1/2 tsp almond flavoring. But the frosting can vary, as long as it will hold it's shape.

For the coloring, check out Chica and Joe. They'll walk you through the whole process.

And don't forget surprises! Those are half the fun.

I had a little frosting left over, so I thought I'd make a lil' sundae out of it...

Not exactly something I'd like to find in a restaurant, but splendid, nonetheless.

Strawberry Rhubarb Sundae

Warm rhubarb sauce can be eaten by itself, but it is even more delicious served over cold ice cream with strawberries!

For sundaes:
Rhubarb sauce
Strawberry jam (preferably homemade)
Vanilla ice cream
Fresh strawberries for garnish, optional

Rhubarb sauce:

2 cups chopped rhubarb
2/3 sugar
1 tbsp butter
a pinch of cinnamon

Cook rhubarb and sugar over medium heat, covered, for about 10 minutes. When rhubarb begins to soften, add butter, and cook uncovered for another 15 minutes. Sauce should darken as sugars caramelize. When slightly thickened and golden brownish, take off heat and add cinnamon.

Scoop one or two scoops of ice cream into each bowl. Top with warm rhubarb sauce and jam. Garnish with strawberries.

Raspberry Macchiato Sundae

1 pint vanilla bean ice cream
1 pint fresh raspberries, cold
4 oz. freshly brewed espresso (equivalent of 4 shots)
1/2 recipe Vanilla Caramel Sauce
1/4 cup crushed hazelnuts
4 glass ramekins or sundae cups

Construct these sundaes immediately before serving-the ice cream melts quickly!
In each ramekin, place 1 scoop (about a 1/2 cup) of ice cream. Top with berries. Pour 1 shot of espresso over each sundae, and spoon caramel sauce over. Sprinkle with hazelnuts, and serve.

Dulce de Espresso Sundae

2 pints Dulce de Leche gelato
8 shots espresso or very strong coffee (about 1 cup)
3/4 cup chopped pecans
1/2 recipe Vanilla Caramel Sauce
8 glass ramekins or sundae glasses

Immediately before serving, place 1 scoop (about 1/2 cup) of gelato in each ramekin or sundae glass. Pour 1 shot of espresso over each. Drizzle with Vanilla Caramel Sauce, and sprinkle pecans over. Serve promptly.

Creamy Mango Ginger Licuado

Serves 1-2

1 ripe mango
1/2 cup yogurt
1/2 cup milk
1 tsp vanilla extract
2-3 pieces crystallized ginger, chopped (about 2 tbsp chopped)

Blend all ingredients in blender until smooth and thick. Pour into individual glasses, and chill in freezer for 20-30 minutes. Serve cold.

Anarchy Cake

Vanilla vegan cake with yogurt + frozen mangos + Chunky Monkey ice cream + Betty Crocker vanilla birthday cake frosting + crushed jolly ranchers = Anarchy Cake

Benefits: Perfect cake to celebrate a birthday or 4/20.

Disclaimer: Anarchy Cake is not intended for grandparents, uptight parents, tightwads, diabetics, naturally hyperactive children, or junkies. May cause a taste bud rebellion/cavities/diabetes/upset stomach/etc...

Ingredients:
3 1/2 cups flour
1 1/2 cups brown sugar
1 tsp salt
2 tsp baking powder
1 egg's worth of egg replacer (or an egg, this IS an anarchy cake...)
1/2 cup yogurt, any flavor
1/2 cup soy, coconut, almond, cow, sheep, or goat milk
2 tsp vanilla
2 cups chopped mango, fresh or frozen

1 pint Ben and Jerry's chunky monkey ice cream (or any other flavor you desire)
1 can Betty Crocker's vanilla frosting
Small bag of jolly ranchers
Party poppers

For cake:
Combine first four ingredients. Add next four ingredients. Stir to combine. Mix in mango, and spread evenly over a 13x9 inch pan. Bake at 350˚ for about 30 minutes, or until brown on top and firm to touch in the center. Cool completely. Freeze for at least an hour.

Stir ice cream until smooth, softening in microwave if necessary. Divide cake in half. Place one half on plate or tray. Spread with ice cream. Place second half on top. Freeze entire cake until firm, about an hour.

Frost cake with vanilla icing. Crush the jolly ranchers and sprinkle them on top.

Decorate and serve appropriately, setting off party poppers for the sake of celebration.