#FantasticalFoodFight: Ice Cream

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Fantastical Food Fight has done it again, a food fight worthy of returning to my blog.

I’m laughing a little bit because my uncle teased me for blogging so much after declaring I was taking a break. (Thanks for being a true fan, Uncle Lar!)

The kids and I spent the end of June at Lake Geneva with my parents while my husband was doing a two week stint at the Pentagon. While on our trip, we went strawberry picking in Bristol. A lot of strawberries! We used those strawberries to make pie, sorbet, and no-churn ice cream.

Because I was at my mom’s house, sans ice cream maker, I had to go with a no-churn method for ice cream making. Luckily this food fight allows no-churn varieties of ice cream!

No-Churn Strawberry Ice Cream

Ingredients:

  • 1 qt frozen strawberries
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 pt heavy cream

Steps:

  1. Place a metal pan in the freezer to chill (we used a bundt pan!).
  2. Thaw strawberries 10-20 minutes.
  3. Place strawberries in a food processor and pulse until pea-sized. Add the condensed milk, vanilla, and a pinch of salt. Pulse until combined.
  4. Using a hand mixer, beat the heavy cream until stiff peaks are formed.
  5. Fold 1 C of the whipped cream into the ice cream base then pour that into the remaining whipped cream until blended.
  6. Pour into the chilled pan and freeze 2-5 hours.

*This recipe is adapted from Food Network at http://www.foodnetwork.com/recipes/food-network-kitchen/no-churn-strawberry-ice-cream-3364490*

No-Churn Strawberry Ice Cream for #FantasticalFoodFight from Sew You Think You Can Cook

To check out these other Fantastical Ice Creams click here:

 If you would like to join our Fantastical Food Fight, you can learn more on our informational page.

Burnt Honey Ice Cream

There are some days being a military family is just plain hard.

Burnt Honey Ice Cream | Sew You Think You Can Cook (1)

And really, we haven’t dealt with the hardest of experiences as my husband hasn’t deployed in his 7 years active duty. But comparing experiences and hardships doesn’t help anybody.

Not having been “in theater” is something my husband thinks about quite often. There’s a pull in him to serve and protect, and yet I know he’s thankful not to have missed out on any of our children’s milestones to date. But there’s an almost guilt he feels when someone, seeing him in uniform, thanks him for his service.

This past year, my Facebook world has been teeming with families separated due to deployments. And I, too, feel that pull. The guilt when I complain that life might be just a little too hard, that my husband has to travel 3-4 days a month. But it’s not fair to me to belittle my experiences either. Everyone is dealing with something and that something, no matter how “small or insignificant” it may seem to an outsider doesn’t mean it’s not the world to the person in the moment.

The hardest part that just about every military family can relate to is being far from family and friends.

We just had a fabulous week with my in-laws who came all the way out to California from Alabama to spend their vacation time. My husband even took the week off to make it an incredible “stay-cation.” We went to Disneyland for the first time, checked out the Aquarium of the Pacific, and went to an LA Galaxy game. Of course Tilly brought some crafts to do with the boys and we set up a garden! Our front step is now the home to some beautiful orange and blue flowers, and my balcony is a pot garden with strawberries, tomatoes, and herbs. Here’s to hoping I don’t kill everything!

With every move we have to say goodbye to friends we made at that duty station. Those goodbyes are hardest when the friends we’ve made are civilians who aren’t moving somewhere new, too.

I think there’s an understand among military friends that, yep, we’re moving again, but the military is small, we’ll see each other again.

Today’s post is about one of those friends. I’ve talked, countless times, about Tara of Tara’s Multicultural Table. I’ve known Tara for almost 8 years. Our husbands attended ROTC together and we were stationed in the FL panhandle together. We’re godparents to each others children and constantly keep in touch even though we moved to OH and they moved to DC in 2014. Then we came to CA and they should hopefully be joining us next year. Trust me, these next 12 months are going to be a combination of excitement and fear my hopes coming down crashing.

The recipe I’m sharing today is one that Tara made when we were visiting two years ago over Memorial weekend. It was so intriguing, I just had to make it myself. The burnt honey flavor is strong and a great compliment to a baked apple dish. I suggest using a sweet honey, and one that you like.

Burnt Honey Ice Cream | Sew You Think You Can Cook (2)

Burnt Honey Ice Cream

Ingredients:

  • 1/2 C honey
  • 2 C heavy cream
  • 1 C whole milk
  • 9 egg yolks
  • 1/4 C sugar
  • 1 C cold crème fraiche
  • 1 tsp Kosher salt

Steps:

  1. Heat honey in a large saucepan over medium heat. Cook until the foam that forms reduces and the honey becomes amber in color, about 5-7 minutes.
  2. In another saucepan, heat the heavy cream and milk over medium heat until warmed through; do not boil. Slowly add the cream to the darkened honey 1/2 C at a time, whisking continuously. When it comes back to a simmer, remove from the heat.
  3. In a medium bowl, whisk together the egg yolks and sugar. Pour the honey mixture into the eggs 1/4 C at a time, whisking continuously. When the egg mixture is warmed through and thin, slowly pour it back into the saucepan, still whisking continuously. Heat the ice cream base over medium-low heat, stirring often, until it coats the back of a wooden spoon.
  4. Pour the ice cream base through a mesh strainer into a large bowl. Stir in the crème fraiche and salt. Place the bowl into an ice bath, being careful not to let any ice water into the ice cream. When the mixture reaches room temperature, cover, and refrigerate a minimum of 2 hours.
  5. Pour chilled ice cream base into an ice cream  maker according to manufacturer’s instructions.

*This recipe is adapted from Tara at http://tarasmulticulturaltable.com/mourad-new-moroccan-cookbook-review-and-burnt-honey-ice-cream/*

Burnt Honey Ice Cream | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

Countdown to 2017: Dessert

unnamedToday’s countdown though is all about dessert. Desserts are definitely the highest grossing posts on Sew You Think You Can Cook.

I actually make a fair number of sweets, too. Thanks to #BundtBakers.

This blogging countdown party is hosted by Sarah at Fantastical Sharing of Recipes.

My sweet tooth returned with a vengeance after Treat’s birth near the end of 2015 and I’m becoming a chocolate lover. The desserts I’m sharing as my favorites are those that I ate way more of than I care to admit.

Apple & Peanut Butter Bundt Cake

Apple Oat Crisp

Cherry Chocolate Brownie Pie

Egg Free Mint Gelato

Honey and Walnut Pear Bundt Cake

Best Dessert of 2016 | Sew You Think You Can Cook

To see a bunch of other dessert round-ups click here: An InLinkz Link-up

#SundaySupper: Kids Favorite Recipes

I got pretty excited when I saw the theme for this weekend’s Sunday Supper announced a few weeks ago. Kids Favorites! As a relatively new mom, I can answer this prompt from the parental side of the equation.(If you were asking me as a child, my answer would have been Kraft mac and cheese…)

When I thought about what my 2 year old likes to eat, I immediately thought: chocolate. He will occasionally come up to me and straight up ask for chocolate. Now, when he asks for chocolate he really means Nutella. So really… I could just share a recipe for my kid’s favorite food… It’d look like this: Open jar of Nutella, provide a spoon, have a wet napkin handy.

I decided to expand upon that. Another of his favorites: ice cream. I could have done a Nutella ice cream, but when I had this planned on my menu my dad was here for Firecracker’s 2nd birthday. My dad, who is allergic to nuts, needs to have a little something sweet after dinner, so I stuck with plain chocolate. In all actuality, I kind of made the frozen custard more for my dad than for my son; not that Firecracker didn’t get excited for his small bowl of ice cream!

Chocolate Frozen Custard (toddler)  Sew You Think You Can Cook

I started out with one ice cream recipe in mind and then completely switched it up to make a frozen custard as I found myself with 5 egg yolks leftover from a crepe recipe that I’ll be sharing another day.

This ice cream or frozen custard, if you will, is incredibly rich and fully intended for those who adore chocolate. I found serving it with mint or raspberries helped cut the richness. My husband was out of town for work the week after I made this and he was quite bummed to discover that I’d only left him one serving when he returned! Sorry, I’m not sorry.

A big thank you to Ellen of Family Around the Table for hosting a great event. To discover more dishes loved by children, scroll past my recipe.

Chocolate Frozen Custard

Ingredients:

  • 3 C heavy cream, divided use
  • 1/4 C unsweetened cocoa powder
  • 1 C semi-sweet chocolate chips
  • 1 tsp vanilla extract
  • 5 egg yolks
  • 1/3 C sugar

Steps:

  1. Combine 1 1/2 C heavy cream with the cocoa powder in a medium saucepan over medium heat. Whisk continuously until the mixture is smooth. Remove from heat, add the chocolate chips, and stir until melted. Mix in the vanilla. Set aside. (Having only one medium saucepan, I simply scraped the mixture using a spatula into a glass bowl.)
  2. In a medium bowl, vigorously whisk the egg yolks with the sugar until pale yellow.
  3. In another (if you have it) saucepan, heat remaining 1 1/2 C heavy cream over medium heat. Bring to a simmer.
  4. Temper the egg yolks: Take about 1/4 C of the hot cream and whisk into eggs. Constantly whisking, add eggs to milk. Cook over low heat, stirring continuously with a wooden spoon, until the mixture thickens and reaches 170 degrees F. The custard should coat the back of a spoon so that your finger will leave a path.
  5. Strain the custard into a large bowl. Stir in the chocolate mixture from Step 1. Place the bowl of custard in a bowl of ice water to cool, stirring occasionally for 10-20 minutes. (Don’t let the water into the custard!)
  6. Cover the custard with plastic wrap, making sure to make contact with the custard. Place in the refrigerator a minimum of 3 hours.
  7. Follow ice cream maker instructions and freeze. Set frozen custard out at room temperature a few minutes prior to serving.

*This recipe is modified from Sara at http://www.thekitchn.com/recipe-mexican-chocolate-and-almond-ice-cream-dessert-recipes-from-the-kitchn-59333*

Chocolate Frozen Custard for #SundaySupper from Sew You Think You Can Cook

Appetizers

Snacks

Main Dish

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

#FoodieExtravaganza: Midsummer Eve

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Laura of Baking in Pyjamas challenged us to create a dessert that is Midsummer Eve themed. I’m not going to lie, I had to Google “Midsummer Eve.” All I knew was that the summer solstice, the longest day of the year, falls on June 21st in the Northern Hemisphere. What I didn’t know was that in some countries it’s an official holiday! In Sweden, celebrations involve dancing and singing around a florally decorated maypole. In Scandinavia, people clean their homes and decorate them in flowers. In Denmark, traditional foods include pickled herring and strawberries.

Thankfully, Laura’s instructions were to make a dish that meant “midsummer” to us. To answer her call, I immediately thought ice cream! Though really, any time of year is good for ice cream in my book.

I found myself in possession of a massive amount of mint when the grocery store was sold out of the small packages. I’d only needed a couple of tablespoons to mix into Greek yogurt for some lamb burgers. (A recipe that is still under development here in order to be photograph-able) As such, you’ll be seeing a couple more minty recipes on the blog over the next couple of months.

Mint Gelato for #FoodieExtravaganza from Sew You Think You Can Cook (1)

But back to the recipe at hand. Fresh mint gelato. Egg-free gelato.

We are within walking distance of a very delicious gelato shop and our sweet teeth know it! I think I’ll be making ice cream much more often now so we can enjoy a cup for a fraction of the cost.

I didn’t have any chocolate in the house when I made the gelato but found that the fresh mint really did need another flavor to balance it. I decided to use some of my farmer’s market yield of berries to make a sauce. The brightness of the fruit was exactly what the gelato needed; better than chocolate even! To make the berry sauce I put some fresh (frozen works, too) berries in a small saucepan with a little sugar over medium heat until syrupy then gently mashed them with the back of a spoon to achieve the texture I wanted.

Egg-Free Mint Gelato

Ingredients:

  • 1 C sugar
  • 2 tbsp corn starch
  • 2 C whole milk
  • 2 C heavy cream
  • 6 sprigs fresh mint

Steps:

  1. Whisk together sugar, corn starch, milk, and heavy cream in a sauce pan over medium heat. Stir constantly until the mixture starts to bubble and thicken.
  2. Place a large bowl in an even larger bowl of ice water. Pour gelato base into the bowl to cool. Put the mint in the gelato and let steep for 5 minutes. Remove the mint. Place the gelato base in the refrigerator at least 4 hours to chill completely.
  3. Place gelato in ice cream maker and follow the directions for your ice cream maker.
  4. Serve with either a berry or chocolate sauce.

*This recipe is adapted from Leigh Anne at http://www.yourhomebasedmom.com/fresh-mint-gelato/*

Mint Gelato with Berry Sauce for #FoodieExtravaganza from Sew You Think You Can Cook (2)

Be sure to check out these other midsummer treats:

Blueberry Slab Pie by A Day in the Life on the Farm

Carrot Vanilla Custard by Sneha’s Recipe

Chocolate Fondue with Strawberries by Making Miracles

Dark Berry Gelato by Baking in Pyjamas

Kladdkaka by Culinary Adventures with Camilla

Mango Souffle by G’Gina’s Kitchenette

No Bake Lemon Cheesecake by Fearlessly Creative Mammas

Nordic Walnut Cake with Coffee Icing by Food Lust People Love

Simple Peach Crisp by Cooking with Traci

Swedish Cheesecake with Strawberries by Caroline’s Cooking

If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

#FreshTastyValentines: Tangerine Hatch Chile Sherbet

LogoIt’s the fifth day of #FreshTastyValentines, a blogging event headed up by Camilla of Culinary Adventures with Camilla.

This event is the third opportunity I’ve had to work with Not Ketchup. I have enjoyed each product of theirs I’ve tried to date. I have used Blueberry White Pepper Not Ketchup in a chicken salad and the Cherry Chipotle flavor in slow cooker baked beans (which is my husband’s all time favorite recipe I’ve created). When they announced their newest flavor I couldn’t wait to give it a try. Just as I expected, it was sweet, tart, and smoky. And bonus – there isn’t any added sugar!

64b31-not2bketchupHonestly, I was going to turn it into a barbecue sauce for some baby back ribs, but when I posted my “thank you” on Instagram Erika (mastermind behind Not Ketchup) said, “your recipes are always delicious can’t wait to see what you come up with!” I felt the pressure to think outside of the box. And so I did.

You can’t have Valentine’s day without dessert. But instead of chocolate, I have something out of the box for you. A sherbet made with Tangerine Hatch Chile Not Ketchup! By happy coincidence, I’m currently watching Unique Sweets on Cooking Channel and the episode is about savory desserts. Aiko Pops in Denver is featured for creating popcicles by combine fruits and veggies. I have a feeling my recipe just might be trendy, people! My frozen treat gets brightness from tangerine juice, smoothness from milk, and some smokiness from the Not Ketchup. It’s a dessert that borders on the edge of savory. That’s why I paired it with a different kind of smokey sweet flavor – cookies made with honey and oats.

Tangerine Hatch Chile Sherbet

Ingredients:

  • 1 1/2 C tangerine juice
  • 1/2 C sugar
  • 1/2 C Tangerine Hatch Chile Not Ketchup
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 1/2 C cold milk

Steps:

  1. Place tangerine juice, sugar, Not Ketchup, lemon juice, and vanilla in a blender. Blend until the sugar is dissolved. Transfer mixture to a large bowl and whisk in the cold milk.
  2. Place sherbet base in the refrigerator until it reaches 40 degrees F, at least an hour.
  3. Pour sherbet base into an ice cream maker according to manufacturer instructions.

*This recipe is modified from Alton Brown at http://www.foodnetwork.com/recipes/alton-brown/orange-sherbet-recipe.html*

Low-fat Tangerine Oaties

Ingredients:

  • 3/4 C honey
  • 1/2 C tangerine juice
  • 1 C old fashioned oats (I used Bob’s Red Mill)
  • 1 C flour
  • 1/2 C loosely packed light brown sugar
  • 1 tsp baking soda

Steps:

  1. In a small saucepan, combine honey and juice over medium heat. Cook until mixture is thicken and syrupy, about 15-20 minutes, stirring occasionally.
  2. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
  3. In a large bowl, mix together the oats, flour, and sugar.
  4. In a small bowl, whisk the baking soda into 1 tbsp boiling water. Add to the dry ingredients. Add the honey mixture to the dough and mix with a wooden spoon until combined.
  5. Drop spoonfuls of dough onto the prepared cookie sheets, leaving 2″ between each cookie as they will spread.
  6. Bake cookies for 11 minutes, rotating the cookie sheets halfway through. Allow cookies to cool on the cookie sheets. Note: Cookies will be sticky. Store them in an air tight container with wax paper between the layers.

*This recipe is modified from Cookies*

Tangerine Hatch Chile Sherbet for #FreshTastyValentines from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more Valentine’s recipes today:

Thank you to #FreshTastyValentines sponsors for providing bloggers with samples and products to use for #FreshTastyValentines recipe development without additional compensation. All opinions stated are those of the bloggers.

Disclaimer: This post contains affiliate links.

#FoodieExtravaganza: Creative Ice Cream Flavor

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This month’s #FoodieExtravaganza theme is creative ice cream flavors. The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme into recipes to share with you. Thanks to Camilla of Culinary Adventures with Camilla for challenging us with this theme.

I knew exactly what I wanted to do and I’m happy to say this ice cream flavor was a huge hit. That container of homemade ice cream didn’t last very long in the freezer. IMG_3926We even let the little man try it. He wasn’t even flustered by the frozen treat and immediately asked for more. He practically begged at my husband’s knees and when he saw that the bowl was empty a tantrum ensued. Photographic evidence to the right; he can thank me for that later.

Now on to my creative ice cream flavor.

When I made hummus I could only find a large jar of tahini paste and immediate searched the web for other uses for the ingredient and I have used it in dressings and stir fry sauces. I started thinking of ways to use it in sweet dishes. I figured it could probably substitute peanut butter in almost anything. When the #FoodieExtravaganza theme for July was announced I had my answer! Tahini Ice Cream!

I followed a recipe for peanut butter ice cream and simply substituted the tahini paste. (Fun fact: I accomplished my mission and emptied my jar. A feat my husband never thought would happen.) But I wanted to take this ice cream a step further and do not only a play on peanut butter ice cream but a play on PB&J. So I added lemon curd! That decision was probably the best one I could have made. The tahini ice cream had a perfectly smooth texture and a very deep and earthy flavor. It’s not as sweet as peanut butter. It definitely needed that cut of tang from the lemon to brighten and lighten the spoonful of frozen dessert.

I wasn’t sure if I should add the lemon curd into the ice cream while it was churning and further research led me to the idea of layering. I spooned a layer of lemon curd on the bottom of the dish and spread the ice cream over top. Depending on the depth of your dish you may want to add another layer of lemon curd to the batch, finishing the layering with ice cream.

Tahini and Lemon Curd Ice Cream

Ingredients:

  • 1 C tahini paste
  • 3/4 C sugar
  • 1 1/3 C heavy cream
  • 1 C milk
  • 2 tsp vanilla bean paste (I used Nielsen-Massey)
  • lemon curd, as much as desired

Steps:

  1. Using a hand mixer, combine tahini paste and sugar until smooth and sugar is dissolved. Stir in the heavy cream, milk, and vanilla bean paste.
  2. Place ice cream base in ice cream maker and follow the directions for your ice cream maker.
  3. Spread lemon curd on the bottom of a freezer friendly dish. Top with ice cream and freeze until ready to serve. (If desired, create multiple layers of lemon curd and ice cream, ending with ice cream.)

*This recipe is adapted from http://tastykitchen.com/recipes/desserts/peanut-butter-ice-cream-for-the-ice-cream-maker/*

Tahini Lemon Curd Ice Cream for #FoodieExtravaganza from Sew You Think You Can Cook

Be sure to check out the rest of these other creative ice cream flavors:

Chocolate Decadence Ice Cream by A Day in the Life on the Farm
Chocolate Malted Whopper Ice Cream by My Daylights
Crushed Pineapple Ice Cream by Food Lust People Love
Custard Cream & Strawberry Swirl No Churn Ice Cream by Baking in Pyjamas
Éma’a (Syrian Ice Cream) by Tara’s Multicultural Table
Fruity Fruit Popsicles by The Freshman Cook
Lemon Basil Ice Cream by Our Good Life
Lemongrass Ginger Coconut Ice Cream by The Joyful Foodie
Maple Bacon Ice Cream by Cooking With Carlee
No-Churn Chopped Macaron Vanilla Bean Ice Cream by Rhubarb and Honey
No Churn Mint Chocolate Chip Ice Cream by Fearlessly Creative Mammas
No Churn Reese’s Chocolate Peanut Butter Ice Cream by NinjaBaker.com
Oat and Dulce de Leche Swirl Ice Cream by Passion Kneaded
Peach Cobbler Ice Cream by Cherishing a Sweet Life
Rhubarb Ice Cream by From Gate to Plate
Root Beer Barrel Ice Cream by Cindy’s Recipes and Writings
The Bees’ Knees Semifreddo by Culinary Adventures with Camilla

Disclaimer: This post contains affiliate links.