Gastronome Tart

Cookie Butter Ice Cream with Hot Fudge

Behold... my new obsession. Cookie Butter! Okay, so it has Speculoos in it. Sure, I had really no idea what Speculoos was. I had just heard about it over in Europe and that it was delicious. So, imagine my bewilderment when I came across this concoction while in line at Trader Joe's picking up a salad. Cookie Butter? Does that say what I think it does? Why yes my friends it does and let's just say it is everything you have ever imagined it to be.

My mind wandered with the possibilities that could arise from such a delicious product. Literally delicious! I swear I can eat this stuff by the spoonful. But, what to make with it. Cookies? Blondies? Ice cream?! I chose the latter and was not disappointed. But, beware, this ice cream is extremely creamy and is reminiscent of gelato. Heavy but oh so worth it and it's the spot. Enjoy!

Cookie Butter Ice Cream 

Makes about one quart

Ingredients

1.5 cups milk

1.5 cups heavy cream

5 egg yolks

3/4 cup sugar

2 teaspoons vanilla extract

1 cup Cookie Butter

12 hand crushed Pepperidge Farms Ginger Men Cookies

Directions

1. Heat the milk, cream, vanilla, half of the sugar and cookie butter over medium high heat, stirring until cookie butter melts and is incorporated into the mixture. Bring to a simmer.

2. Whisk the egg yolks with the other  half of the sugar and add to the simmering mixture.

3. Whisk the mixture over medium-high heat, being careful to not make the mixture boil. Once the mixture thickens and can coat the back of a spoon (5-7 minutes) transfer the mixture to a bowl that has a fine sieve and the bowl is set in another bowl that is an ice bath. After the mixture has cooled slightly, you can take the bowl  with the mixture out of the ice bath and transfer to the refrigerater. Keep in the fridge for a minimum of 4  hours to preferably overnight.

4. When ready to churn the ice cream, once you pour the cream mixture into your ice cream maker while it is churning, add the cookie bits. Once mixture is finished churning, transfer the ice cream to a container and freeze for about two hours prior to eating. 

Hot Fudge

Recipe by Milk Bar

Ingredients

1 ounce 72% Chocolate, choppped

2 tablespoons cocoa powder

1/8 teaspoon kosher salt

2 tablespoons corn syrup

2 tablespoons sugar

1/4 cup heavy cream

Directions

1. Combine the chocolate, cocoa powder, and salt in a medium bowl.

2. Combine the corn syrup, sugar and heavy cream in a heavy bottomed sacuepan and stir intermittently while bringing to boil over high heat. The moment it boils, pour it into the bowl holding the chocolate. Let it sit one minute.

3. Slowly begin to whisk the mixture. Then continue, increasing the speed of your whisking every 30 seconds, until the mixture is glossy and silky-smooth.  This will take 2-4 minutes depending on your speed. You can use the sauce at this point or keep in an airtight container in the fridge for up to 2 weeks. 

 

Caramel Apple Crisp with Cinnamon Ice Cream

About a week ago, I had posted in my weekly musings that Rob and I had gone to the state fair. I thought back on that this past week and my mind kept wandering back to all the food that I didn't eat at the fair which I normally do this time of year.

One such food item would be a good old candied apple. While Rob had one, I tried another type of fair treat. THE fried oreo's. Yes, those fried oreo's. You can read all about it on Gastronome Tart's facebook page.

Candied apples are the epitome of Fall for me. Especially in October. Who didn't bob for apples when they were a kid and then got the treat of actually dunking them in caramel afterwards?

Since I have always had dreams of being a pastry chef, I like most people are obsessed with Top Chef Desserts. This past episode their elimination challenge was to create a plated dessert that was inspired by a carnival treat. There was everything from funnel cake ice cream all the way to candied apple concoctions. 

This got me thinking, I wanted to make a carnival treat that was plated as well. So, I started searching and came across this recipe for a caramel apple crisp, and nothing pairs better with an apple crisp than a big scoop of ice cream. In this case, cinnamon ice cream that is. Enjoy!

Cinnamon Ice Cream

Ingredients

1 cup  milk

3/4 cup granulated sugar

1 teaspoon vanilla

Pinch of Salt

2 Teaspoons ground cinnamon

5 large egg yolks

2 cups heavy cream

Directions

1. In a saucepan, heat the milk, cream and salt to a simmer.

2. Meanwhile, mix the egg yolks with the sugar and once the milk mixture is brought to a simmer, pour half of the milk mixture into the egg yolks and whisk the yolks the entire time.

3. Add the yolk and half milk mixture back into the saucepan. Bring to a simmer again and cook, stirring constantly until the custard has thickened. About 6-8 minutes.

4. Strain mixture through a fine sieve and then add the vanilla and cinnamon. Stir and then refrigerate the covered mixture for about 4 hours or preferably overnight.

5. Process the custard in your ice cream maker according to manufacturer's directions. 

Caramel Apple Crisp

Recipe adapted from Bon Appetit

Ingredients

Topping

1 1/4 cups all purpose flour

 10 tablespoons sugar

 3/4 teaspoon ground cinnamon

 1/4 teaspoon salt

1/8 teaspoon ground allspice

1/8 teaspoon ground nutmeg

10 tablespoons (1 1/4 sticks) chilled unsalted butter, diced

Filling

1/2 cup sugar

1/4 cup (1/2 stick) unsalted butter, diced

2 tablespoons fresh lemon juice

1/2 teaspoon salt

6 Pippin or Golden Delicious apples (about 2 3/4 pounds), peeled, quartered, cored

Directions

Topping

1. Whisk first 6 ingredients in medium bowl to blend. Add butter and rub in with fingertips until small moist clumps form. DO AHEAD Can be made 1 day ahead. Cover and chill.

Filling

1.Preheat oven to 375°F. Stir sugar and butter in large skillet over medium heat until smooth sauce forms. Add lemon juice and cook, stirring, until caramel is deep brown, about 5 minutes. Mix in salt, then apples. Toss until apples are evenly coated, about 1 minute. Scrape apples and caramel into 13x9x2-inch glass baking dish; spread evenly. Sprinkle topping evenly over.

2.Bake crisp until apples are tender, sauce is bubbling thickly, and topping is golden, about 50 minutes. Let crisp cool 15 minutes. Serve warm topped with the cinnamon ice cream.

Apple Crostata

Today is the last day of September and before I start baking and cooking with all things squash I wanted to leave September 2011 with a parting gift. An apple crostata... with maple ice cream.

Over here at casa Gastronome Tart, we have been busy packing trying to make our move on over to the Virginia coast and while that has slowed down my cooking and baking, it hasn't slowed down my taste buds one iota! 

 

September was made for apples and apples were made for September. Oh yeah, and to tempt Eve and for good reason! I haven't met a person who dislikes apples yet. Why do you think the gift of an apple is still the epitome kiss up present to your teacher? Make no mistake my friends. That was not a mistake. 

   

However, sometimes I like to think that free form pies such as gallette's and crostata's were mistakes. Maybe someone ran out of pie dough and decided to make a pie out of what they had. Mistake or not, it turned out to be a good one.

So, on this last day of the month of September as everyone is already back in their routines with school and starting to gear up for the fun of Halloween, let's say sayonara September 2011 with the perfect apple crostata that has been paired with maple ice cream. Besides, who can resist a warm apple dessert with a scoop of melting ice cream on top? Enjoy!

 

Apple Crostata

Recipe Adapted from Mitchell Kaldrovich as featured in Bon Appetit September 2011

Ingredients:

Crust

 2 1/2 cups all-purpose flour

 1 teaspoon fine sea salt

 1 teaspoon sugar

 1 cup (2 sticks) chilled unsalted butter, cut into 1/2" cubes

Filling

1/2 cup sugar

 2 tablespoons cornstarch

 1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Pinch of fine sea salt

2 1/2 pounds Golden Delicious apples (about 5 large), peeled, halved, cored, cut into 1/4"-thick slices (about 7 cups)

2 tablespoons fresh lemon juice

1 large egg

2 tablespoons raw sugar

2 tablespoons pure maple syrup

Maple Ice Cream

Directions:

Crust

1. Place flour, salt, and sugar in a food processor; pulse to blend. Add butter; pulse just until coarse meal forms. Add 1/4 cup ice water; pulse until dough forms clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into a ball; flatten into a disk. Wrap dough in plastic and chill 1 hour. DO AHEAD: Crust can be made 1 day ahead. Keep chilled. Allow to stand at room temperature for 15 minutes to soften slightly before rolling out.

Filling

1. Preheat oven to 400°. Place a large sheet of parchment paper on a work surface. Roll out dough disk on parchment paper to 15" round (some of dough will extend over edges of paper).

2. Whisk sugar, cornstarch, cinnamon, nutmeg, and salt in a large bowl. Add apples and lemon juice to bowl with sugar mixture; toss to coat apples evenly.

3. Transfer apples to crust, mounding in center and leaving a 3" plain border. (Scrape out any juices from bowl and drizzle over apples. Fold crust edges up over outer edges of filling, crimping dough and folding and pleating as needed to fit. Slide crostata and parchment onto a large rimless baking sheet. Crack egg into a small bowl. Using a fork, beat egg just to blend. Brush crust edges with beaten egg, then sprinkle crust with raw sugar.

4. Place crostata in oven and bake until juices in center are thick and bubbling, about 1 hour. Let cool for 5 minutes. Run a long, thin knife or offset spatula around edges of crostata to loosen from paper and to prevent it from sticking to the paper. Transfer baking sheet with crostata to a wire rack. Brush apples generously with maple syrup. Let crostata cool.

Maple Ice Cream

Ingredients:

2 cups milk

1 cup heavy cream

1/4 maple syrup (preferably Grade B)

2 tablespoons sugar

1 teaspoon vanilla extract

5 egg yolks

Directions:

1. In a small saucepan bring the cream and milk to a simmer, add sugar, remove from heat and add maple syrup and vanilla. Whisk half of the hot milk/cream mixture into the egg yolks and slowly begin to add the rest, whisking the entire time. 

2. Return the mixture to the saucepan and stir constantly for about 6-8 minutes, or until mixture thickens and can coat the back of the spoon.

3. Pour mixture through a fine sieve into a bowl and refrigerate for 3 hours or preferably over night.

4. Process custard in your ice cream maker according to manufacturers directions.

 

Honey-Rosemary Ice Cream

 
Summer may be coming to a close, yet that hasn't slowed me down in making ice cream. Since I bought my ice cream maker this past summer, I have been very busy making all sorts of ice cream. Many have made it's appearance on here and many are still left in the archives waiting to be posted at a later date.

When I came across this recipe for Honey-Rosemary ice cream months back in Bon-Appetit, it was immdediately ripped out and set aside for when I did receive my ice cream maker. The one thing that did stand out was the fact that it this recipe was printed in the "At the Market" section of the magazine. At this point it was early spring and as every bee keeper knows, honey usually isn't extracted and taken out of the hives until after the fourth of July. Which is mainly why you see more honey in the summer at the farmer's markets than in the spring. During the spring is when us beekeepers are building up our bee colonies population.

As mentioned in every post that involves honey recently, there is still a giveaway going on here on Gastronome Tart for some of my artisanal honey. Check out my page over on Facebook and once we get to 100 likes, a winner will be picked at random. Enjoy!

Honey-Rosemary Ice Cream

Recipe by Kate Gillingham-Ryan featured in Bon Appetit  Magazine

Makes one quart

Ingredients

2 cups heavy whipping cream

1 cup whole milk

2/3 cup honey

1 6-inch long fresh rosemary sprig

5 large egg yolks

Large pinch of kosher salt

Directions

1. Combine cream, milk, honey and rosemary in large saucepan. Stir over medium heat until small bubbles form around edges of pan. Remove from heat; cover and let steep 30 minutes. Discard rosemary. Return cream mixture to simmer; remove from heat.

2. Whisk yolks and salt in medium bowl. Gradually add hot cream mixture; whisk until blended. Return custard to same saucepan and stir over medium-low heat until custard thickens slightly and coats back of spoon about 4-5 minutes.

3. Strain into medium bowl. Set bowl over larger bowl filled with ice and water; stir occasionally until cool, about 10 minutes. Remove bowl from ice and water. Cover custard with plastic wrap and chill at least 4 hours (preferably overnight)

4. Transfer custard to ice cream maker and follow manufacturers instructions. Transfer ice cream to container; cover and freeze at least 4 hours.   

Goat Cheese Ice Cream Topped with Caramelized Figs

Ever since I got my ice cream maker a little over a month ago, I got busy. Busy trying to play catch up with all sorts of recipes I have come across for homemade ice cream. However,when I recently came across this recipe for goat cheese ice cream on Butrcreamblondi, I knew I had to make it and fast! 

You see fig season is in full swing and to be honest, I'm not sure of it's exact end date. But, I knew that the minute I saw the words goat cheese ice cream on Meghan's site Butrcreamblondi, I knew this recipe was at the top of my list along with some figs in some sort of capacity as I had just picked some up at the farmer's market that weekend. 

Meghan had made her ice cream with a Peach Almond Crumble which sounds amazing. This ice cream was probably one of my favorite recipes I have encountered and tasted. It almost has a cheese cake texture and taste to it and to be honest, I'm pretty sure that it would pair well with a multitude of things. Enjoy!

 

Goat Cheese Ice Cream

Recipe by Meghan of Butrcreamblondi

Ingredients

1.5 cups heavy cream

1 cup half and half

1/4 cup sugar

4 egg yolks

1/2 cup brown sugar

4 oz. goat cheese

3 T light corn syrup

Directions

1. Bring heavy cream, half and half, and sugar to a simmer.

2. Whisk yolks and brown sugar together in a bowl and slowly add in hot cream mixture whisking constantly.

3. Once you whisk in about half the cream mixture, transfer everything back to the pot

4. Cook over low heat stirring constantly until thickened, about 2-4 minutes.

5. Remove from the heat and strain. Stir in goat cheese (I cut it up and crumbled it as well) and light corn syrup. Stir until incorporated.

6. Refrigerate and process according to manufacturer's directions.

Caramelized Figs

Recipe from Martha Stewart Cooking School

Ingredients

1/4-1/2 cup sugar

1/4 teaspoon coarse salt

1 pint figs, halved lengthwise

1/4 cup Ruby or Tawny Port wine, Marsala Wine or Balsamic Vinegar (I used Tawny Port)

2 Tablespoons unsalted butter, room temp

1 Teaspoon fresh lemon juice

Directions

1. Stir together the sugar and salt in a shallow bowl. Press cut side of each fig into sugar mixture to coat.

2. Heat a large skillet over high heat. Add figs, cut side down, and cook until sugar and juices caramelize, 3-4 minutes, turning fruit as it browns and shifting pan over burner, if necessary, to evenly cook fruit.

3. Remove skillet from heat and add port. Return to heat and cook to reduce syrup, about 30 seconds, carefully scraping up caramelized bits on bottom of pan. Remove from heat and add butter. Add lemon juice; swirl to combine. Serve figs warm or at room temp. I chose to wait until it was more of a room temp to top the ice cream.

Peach Lattice Pie with Buttermilk Ice Cream

Summer! I know, it is almost over. In about two months time, we will be saying adios to all things that encompass this season. Barbecues, vacations (Is it just me who hasn't gone anywhere this Summer?) swimsuits,seasonal produce, mosquito bites. Okay, maybe that last one I can definitely do without. But, my point is let's enjoy these last few months!

The other morning I had woken up and declared that we must go pickin'! That's right! Peach picking! I had never been before and something was just screaming at me that this Summer I must go peach picking. I was told about the Carter Mountain Orchard in Charlottesville by my friend Ryan from Ryan Bakes that has peaches and also apples in the fall. We had vowed to go together and pick some sweet, delicious peaches. However, like most of America, it has been way too hot. Also, the hubby kept asking to go and since it was not that hot the other day, we figured we might as well make the trip. 

After much squabbling to get ready and make it out the door before the heat truly annihilated us, we were on our way to Charlottesville. Now prior to this my only experience with Charlottesville had been just driving through there and also working there for a day or two (In case many of you don't know, I am a makeup artist as well. I know, completely different from my ramblings about food on here) I had no idea that Charlottesville was such a pretty place. At least up on this mountain.

Since we had never been picking before, we truly didn't know what to expect. When we pulled in and went to the barn (as instructed) I listened judiciously at all the lady behind the counter had to say. Everything from what the color should be, to how I need to just twist it off the branch. I wanted to get this right! We were determined to find that perfect peach!

Since I'm hoping to return at least once more this season, we didn't pick as much as I would have liked. When we left, our bag was filled to the brim. Over 12 pounds! Believe it or not, I don't have much left and there are still so many more things I would like to make. 

The first thought that came to my head when I picked all those peaches was none other than pie! Good old fashioned Peach Pie with a Lattice crust! I was bound and determined and trust me the buttermilk ice cream on top was absolutely divine. Enjoy!

Peach Lattice Pie

Recipe adapted from Epicurious.com

Serves 8-10

Ingredients

2 Pie Crust Dough Disks

1 egg white, beaten to blend

Filling:

1 cup sugar, divided

1/2 teaspoon ground cinnamon

Pinch of Salt

3.5 pounds firm but ripe peaches, peeled, halved, pitted, each half cut into 3 wedges

1 tablespoon fresh lemon juice

1/4 cup water

2 tablespoons (1/4 stick) unsalted butter

2 tablespoons whipping cream

3 tablespoons all purpose flour

1 egg yolk, beaten to blend with 2 teaspoons water

1 tablespoon sugar mixed with 1/4 teaspoon ground cinnamon

Directions

Position rack in center of oven and preheat to 375 degrees. Place foil-lined baking sheet in bottom of oven to catch any spills. Roll out 1 pie crust disk on lightly floured surface to 13 1/2 inch round. Transfer to a 9 inch diameter glass pie dish. Trim overhang to 1 inch. Fold edges under and crimp decoratively, forming high rim (about 1/2 inch above sides of dish). Chill crust 30 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set and pale golden about 35 minutes. Transfer to rack; remove foil and beans. Brush warm crust with egg white. Cool completely.

Meanwhile, line another baking sheet with parchment paper. Roll out second pie crust disk on floured surface to13 1/2 inch round. Cut into 3/4 inch wide strips. Place strips on prepared baking sheet. Chill while preparing filling.

For Filling:

Combine 1/2 cup sugar, cinnamon, and salt in large bowl. Add peaches and lemon juice and toss gently to coat. Let stand 30 minutes.

Meanwhile, stir remaining 1/2 cup sugar and 1/4 cup water in medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 11 minutes. Remove from heat. Add butter an cream (mixture will bubble) ; stir caramel until smooth. Strain juices from peaches into caramel; cool to lukewarm. Preheat oven to 375 degrees. Add caramel and flour to peaches in bowl; toss gently. Transfer filling to crust, mounding in the center.

Arrange 6 dough strips in 1 direction across top of pie, spacing apart. Working with 1 strip at a time, arrange 6 more strips in opposite direction atop first, lifting strips and weaving over and under, forming lattice. Gently press ends of strips to edge of baked bottom crust to adhere. Trim overhang. Brush lattice strips (but not crust edge) with egg yolk glaze. Sprinkle strips with cinnamon sugar.

Bake pie 35 minutes. Tent pie loosely with foil to prevent overbrowning. Continue to bake pie until filling bubbles thickly and lattice is golden brown, about 25 minutes longer. Cool pie on rack.

Buttermilk Ice Cream

Recipe from Epicurious.com

Serves about 4

Ingredients

1 cup whipping cream

6 large egg yolks

1/2 cup sugar

1 cup cold buttermilk

Directions

Bring whipping cream to simmer in heavy saucepan. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot cream into yolk mixture. Return mixture to saucepan and stir over medium heat until custard thickens slightly, about 6 minutes (do not boil). Strain into bowl. Stir in one cup cold buttermilk. Refrigerate custard until cold, about 2 hours. Process in ice cream maker according to instructions.

Banana Nutella Custard Ice Cream

When I was a kid growing up in Arizona, ice cream reigned king, and for obvious reasons. It was 120 degrees outside some days! Thinking back on it, I can't believe I grew up there and lived there. I mean, how do you function in that? You know what they say, "It's a dry heat." This may be very well true, however it sucked no matter which way you tried to shine the light on it.

Since it was so hot, Phoenix wasn't really a town that is known to be very pedestrian friendly. Kind of like Los Angeles in the sense that everything is so spread out. Besides, who wants to go on a leisurely stroll when it is hot enough to cook an egg on the sidewalk anyways. 

However, I was lucky enough that about a quarter of a mile from my house was a gelato shop tucked inside a strip mall on the corner of Greenway and Thunderbird.Close enough to walk and close enough where I wouldn’t be desperate for air conditioning when I arrived.

 While living in Arizona didn't afford me the luxury of being extremely cultured growing up (Hey, Chinese food was about the only ethnic food around for a long time!), this gelato shop was my slice of Italian dessert heaven. Anything that is creamy and in other words, chock full of fat, when I was growing up was a plus for me. 

I remember begging to go there on numerous occasions just to eat their chocolate chip cookie dough, creamy, dense and oh so good gelato.

But, I don't discriminate. Ice cream still is a fave and our favorite shop that all the Liberty Elementary school kids would patron after a night of a choral concert, play, talent show or some sort of activity, was Swenson's. 

Bubble gum ice cream was my favorite and I remember asking for an extra cup so I could spit out the bubble gum and then eat those later. How my parents weren't completely grossed out by this is beyond me. 

Swenson's. An old school ice cream parlor that served food as well. However, no one seemed to go for the food. It was all about the ice cream baby! Every Sundae underneath the sun was available and always large enough to share.

Sadly, like many things from our childhood, Swenson's doesn't exist anymore. Whenever I'm in town I find myself driving by where our old haunt used to be and it is some other restaurant now. Talk about a big let down.

However, some things from childhood never go away and stay alive if you let them. One thing for me would be homemade ice cream. I remember my mom grabbing ice cream salt and the machine and on a rare occasion would pump out some wonderful strawberry ice cream.

I have been wanting an ice cream maker for years and my husband had always stated that I wouldn't use it. Really? How many times had he wanted waffles but I couldn't make them because he didn't want to register for the waffle maker because I quote, "You would never use it." (FYI I have used every utensil and machine that I registered for thank you very much)

Anyone who knows me, knows that when it comes to kitchen gadgets, I like the top of the line as I would use it constantly (hmmm....maybe that's why the hubby is saying that I wouldn't use it) I finally let go of this concept the moment I was in Target last week as I walked by the clearance rack and there was my ice cream maker. 50% off priced at only $14.99. Sure, it may not be top of the line, but I grabbed it so fast, went home, looked up a few recipes and bam! Made my ice cream base within 30 minutes of my arrival home. And what does the hubby have to say about my new gadget? He obviously approves because it was his gain too. He never knew homemade ice cream could taste oh so good. Enjoy!

Banana Nutella Ice Cream

Recipe from the blog Desserts for Breakfast

 I topped the ice cream with chopped Ferrero Rocher candies

Ingredients

2 cups heavy cream

3/4 cup Nutella

1 medium extra-ripe banana

1 cup milk

2/3 cup sugar

Big pinch of salt

1 1/2 tablespoon cocoa powder

4 egg yolks

1 teaspoon vanilla

Directions

1. Combine 1 cup of the cream, nutella and the banana in a blender or food processor. Blend until smooth. Pour the banana mixture into a bowl and prepare a fine mesh sieve on top of the bowl. Set aside.

2. In a saucepan, combine the remaining cup of cream with the milk, sugar, salt and cocoa powder. Whisk until the cocoa powder is evenly distributed throughout the milk.  Bring the milk to a bare simmer.

3. Meanwhile, whisk the egg yolk together in a separate bowl. Set aside. 

4. When the milk comes to a simmer, remove from the heat. Whisking constantly, pour the milk gradually into the prepared egg yolks to temper them. Return the egg yolks and milk to the saucepan and to heat.

5. Cook the milk and yolk mixture over medium heat while stirring constantly until the mixture thickens and can coat the spoon/spatula (this may take some time) Remove from heat and immediately pour through the sieve into the nutella and banana cream. Whisk until smooth.

6. Add the vanilla and stir.

7. Chill the mixture throughly in the fridge, then freeze it in your ice cream maker of choice. Transfer from your ice cream maker to the freezer to harden.

Note: This ice cream mix probably won't harden completely in your maker, so please allow for extra freezing time in the freezer.