Chocolate Ice Cream Sandwiches - Tuesdays with Dorie

For this week's Tuesdays with Dorie selection, Jessica of Domestic Deep Thought of the Day chose Coffee Ice Cream Tart on pages 358 and 359 of Dorie's book, Baking: From My Home to Yours.
Um, I did an interpretation and came up with Chocolate Ice Cream Sandwiches!

I made 1/4 of the tart shell recipe and baked them up as cut-out cookies. I skipped the coating of chocolate that goes at the base of the tart shell. I really wanted coffee ice cream, but my store was all out. I was getting those $1.50 Haagen Daz cups of ice cream...just enough to be dangerous and fill these sandwiches. Dorie's recipe blends the ice cream with liquor or extract and nuts...I went with straight ice cream for my little guys.

 

My friend Jun purchased these beautiful dishes during her honeymoon in Japan. Your friends know you well when they say, "I thought you could put a cookie on them on the blog!" My international collection of ceramic props begins. Thanks Jun!!!

Check out the other Tuesdays with Dorie bakers and see their creations!

Recipe:
Jessica of Domestic Deep Thought blog,
or, Dorie's book, Baking: From My Home to Yours (page 358)

Ice Cream Bundt - Day #27 of I Like Big Bundts

Ice Cream Bundt

It's Day #224,517,899 of I Like Big Bundts. What? It's only Day #27? Well, like the weather person says, "It may be 80 degrees, but with the wind chill, it feels like -50 degrees"...it feels like Day #224,517,89. I'm in the final stretch and hearing that some of you are going to celebrate National Bundt Day on Monday, November 15th is carrying me through!

Oh my goodness. I'm exhausted. I was out late last night at the Sanrio 50th Anniversary party. I'm going to post about it in a bit, but let me just tease it with this: I got air-kissed by Erik Estrada from CHiPs. Remember, I'm turning 40 next month so CHiPs was a very big part of my youth. The party was awesome...it was kawaii overload, and Ponch was really nice. ;)

Cake.
Ice Cream.
Chocolate Ganache.

Really, how could this go wrong? It can't.

I made a 6-cup Bundt (the regular Bundt is 12-cup) and sliced it in half. I lined the Bundt pan with plastic wrap (making it easier to pull out later) and put in the bottom cake. Ice cream is layered next, followed by the remaining cake. Because it is a Bundt and the top is smaller than the bottom, you'll find the last cake layer is going to be a wee bit too small. But do your best and pull up the plastic wrap. Freeze until firm and then cover with chocolate ganache. Freeze again for another 20-30 minutes for the ganache to set up. Next time, I'll use more ice cream in the middle!

Don't forget to enter my Amazon $39 11/12 giveaway for my 39 11/12th birthday. I will also donate to two charities in your name. I'm less than one month away from my 40th birthday so join in on my early birthday celebration! :) The giveaway ends Sunday, November 14th.

If you make a Bundt for National Bundt Day, I'll send you a JustJennDesign's I Like Big Bundts button! (head over to JustJenn's site for her free shipping week!) They are small and stylin'.

You will need to email me: (1) Link to your blog post (I will use one photo from your post for the round-up) or (2) One JPG photo if you don't have a blog, (3) Your name (that you want published on the blog) and title of your Bundt (4) Mailing address for the button (including your full name for mailing). You have until Monday, November 22nd to send me the information, so feel free to post on actual National Bundt Day (Nov 15th). Please don't rummage through your archives for an old Bundt, you need to bake something fresh for National Bundt Day to qualify for the button (doesn't have to be a new recipe, just something made this month please :) Your family, friends and co-workers will thank you! :)


Need Bundt recipe ideas?
I Like Big Bundts 2009 (30 different recipes listed here!)
I Like Big Bundts 2010

Whew! I didn't know if I could get this post up in time, but I just made it! Good night and see you tomorrow for another Bundt! - mary the food librarian

P.S. Thanks so much for all your kind comments about Jun & David's Wedding and my dessert bar. I'm laughing at the comments as many say things like "insane" and "So I think it is official. You are crazy!" I totally concur but it was so worth it!

Recipe:
Cake was made with 1/2 recipe of Martha Stewart's One Bowl Chocolate Cake in a 6-cup Bundt pan. I bought some Mint Chip Ice Cream at the store and covered the frozen cake in Chocolate Ganache.

Burnt Sugar Ice Cream - Tuesdays with Dorie

Burnt Sugar Ice Cream

For this week's Tuesdays with Dorie selection, Becky of Project Domestication chose Burnt Sugar Ice Cream on page 432 of Dorie's book, Baking: From My Home to Yours.

You make a caramel by heating sugar and water until amber. Then you add in milk and cream and trap a huge mass of caramel on your whisk. You wonder if this is a disaster in the making. Then it smooths out like magic. Temper the mixture into eggs, put back on the stove and heat.

Refrigerate to cool down, then whiz in the ice cream maker. Whoo hoo! Ice cream delight!

This glass is super small...the spoon is there for scale.

Thanks Becky for letting me dig out my ice cream maker! Be sure to check out the other Tuesdays with Dorie bakers!

Recipe:
Project Domestication blog, or
Dorie's book, Baking: From My Home to Yours.

Vanilla Ice Cream - Tuesdays with Dorie

For this week's Tuesdays with Dorie selection, Lynne of Cafe LynnyLu decided on Vanilla Ice Cream on page 428 of Dorie's book, Baking: From My Home to Yours. Lynne's blog is sooo pretty!

I've never made vanilla ice cream! Thanks Lynne for picking this recipe...it's perfect for this hot summer!

This vanilla ice cream has heavy cream, whole milk, egg yolks, sugar and vanilla. I used vanilla paste to get those nifty little vanilla bean specks.

I made an ice cream sandwich with two Ginger Spice Cookies. Yum! These remind me of the ice cream sandwiches at Diddy Reese in Westwood. It's a landmark at UCLA. Cookies for $.25 and ice cream sandwiches with Dreyer's ice cream for a buck (prices have gone up, but only a little). It's 100% sweetness.

Have some summer fun with this delicious vanilla ice cream! And be sure to check out the other Tuesdays with Dorie bakers!

Recipe:
Page 428 of Dorie's book, Baking: From My Home to Yours
or...Vanilla Ice Cream on Cafe LynnyLu

Cantaloupe and Cucumber Sorbet

Esi of Dishing up Delights has a great blog. Really. Everything she cooks or bakes is so scrumptious. Most days I just want to put a fork into the screen. Seriously, if scratch-and-sniff stickers have been popular since the 80's, why can't we someone create a way to eat what we see on the Interwebnets?

Well, until that much needed invention comes along, I just have to make some of Esi's delicious treats. Recently, she made Cantaloupe Sorbet...and I just had to make it, with a little cucumber twist.

I think cantaloupe and cucumber have refreshing flavors so I combined the two in a sorbet.

I meant to add some vodka to keep the sorbet from getting rock hard, but didn't have any. I'll just have to eat it all really fast.

Esi adapted a recipe from Chaos In the Kitchen who adapted it from David Lebovitz. All roads for any frozen dessert come via Mr. Lebovitz! :)

Here is what I did:
Cantaloupe and Cucumber Sorbet
1/2 cantaloupe, or 2 cups seeded and chopped cantaloupe, or 15 ounces of chopped cantaloupe
1/2 cup seeded and chopped cucumber
1/2 c sugar
2 teaspoon Meyer lemon juice

Blitz the cantaloupe and cucumber in a food processor until smooth. In a bowl, combine the puree, sugar and lemon juice. Freeze in an ice cream maker.

Happy Summer! This sorbet is really refreshing. I had some for breakfast this morning (hey, it has fruit and veggies!)

Honey-Peach Ice Cream with homemade waffle cone - Tuesdays with Dorie

For this week's Tuesdays with Dorie selection, Tommi of Brown Interior selected Honey-Peach Ice Cream on page 437 of Dorie's book, Baking: From My Home to Yours. I really like Rainbow Brown's blog - be sure to stop by her blog and give her encouragement about getting an apartment with an electric stove. Oh dear.

I got to use my new ice cream maker for the second time...and get sucked in by the glory of Target.

I went to Target yesterday and they are having a little summer appliance sale. My friend JustJenn has a bunch of great appliances like a Williams Sonoma Mini-Donut Maker they don't sell anymore! My newly adopted JustJenn motto when shopping: "When I see an appliance, I buy it."

So, when I saw the Rival Waffle Cone maker, it went straight into my red Target cart. And it's on sale for $19.99.

Sweetness, come to Momma.

I so so so love the waffle cone. I love the cone MORE than the ice cream that comes in it.

These cones aren't as thick as the ones at the ice cream shop...but it could be the recipe and my technique! But I am happy with the cones. I have plans for the summer...stay tuned!

As for the ice cream, my peaches weren't the ripest...so it was nice but I think it can be improved with better fruit. Must make again! :)

I picked up these cute ceramics at the Japanese store. Damn. I have been stimulating the economy lately...

Be sure to check out the other Tuesdays with Dorie bakers! And find the recipe for Honey-Peach Ice Cream in Dorie's great book Baking: From My Home to Yours or on Tommi's blog, Brown Interior.

Meyer Lemon and Ginger Sorbet

Oh dear. I'm having an affair with the ice cream maker. You know I'm in a committed relationship with the Bundt pan (as evidenced by my 1,000 bundt cakes), but my brand new ice cream maker makes me weak in the knees. Oh man, it is fantastic! It's like magic!! Perhaps it will only be a summer fling...we'll see.

I adapted the recipe straight from the Cuisinart instruction booklet! They had a plain lemon sorbet, but I love anything ginger so I infused some ginger into the simple syrup mixture. Next time, I would infuse more ginger for a longer period of time to give it more ginger flavor (I love love ginger)

Meyer Lemon and Ginger Sorbet

1 cup sugar
1 cup water
1 inch fresh ginger, cut into 1/4" slices - next time, I would use more
3/4 c fresh Meyer lemon juice
1 tablespoon lemon zest

Bring water, sugar and ginger to boil, reduce to low and simmer for 5 minutes until sugar is dissolved. Let cool. Strain the ginger from the mixture. Refrigerate until you are going to use it.

Add lemon juice to syrup mixture and stir. Pop in the ice cream maker until thickened, about 25-30 minutes.

Walking to the Ice Cream Stand (for free!)

Cuisinart ice cream maker - photo from Amazon

I'm so excited! I got a free ice cream maker for walking around!! Let me explain...

My work's health insurance has a "wellness plan" deal with Virgin HealthMiles. You get a free pedometer and earn "health miles" based on the number of steps you take! And then you can get free stuff with the miles. Guess how much I earned in one year? Go ahead. Guess.

$100!

How absolutely cool is that?

You upload the data with a USB cord (so you can't cheat!). Walk 7,000 steps and get 60 miles. Get in 12,000 steps and get 80 miles. This is actually my second one...the first one got accidentally flushed at Disneyland...Sorry, Mickey. So I always use the 1980's beeper style safety clip now.

I cashed in my health miles for Amazon gift cards and bought the $48 Cuisinart ice cream maker. My next post will be my first creation!! If you have ice cream, sorbet or frozen yogurt favorite recipe, please send them my way!!

Oh yeah. One last thing. Yes, I'm completely ignoring the fact that I'm using money earned in exercise on an Ice Cream Maker. But who wants to buy hand weights or an exercise video with this FREE MONEY? I'll just have to set my goal much higher on the ice cream making days!

By the way, if you work in HR or can make suggestions to them, this program really works! I've had pedometers before, but never the incentives for CASH MONEY. I quickly realized how little exercise I get on the weekend (when I seem to be in my car a lot) and how easy it is to get at least 7,000 steps by taking three short walks during my breaks (10 am, lunch and 3 pm) and running around the library. Here is an article about companies saving health care costs by investing in wellness programs from TIME Magazine.

It's going to be a cool and tasty summer!

Chocolate-Banded Ice Cream Torte (Tuesdays with Dorie)

Ice Cream and Chocolate Ganache. Together. In combination. Yes!

Thanks Amy of Food, Family and Fun for choosing Chocolate-Banded Ice Cream Torte on pages 288-289 of Dorie's book.

I made a really, really small batch. I used these mini canning jars (I think they are 4 oz) to make two small tortes.

I blended some raspberries with vanilla ice cream, and the chocolate band is a chocolate ganache. If you want the recipe, see Amy's blog.

It's not pretty, but tastes good!

Check out the other Tuesdays with Dorie bakers and their amazing creations! We have over 250 bloggers in the group!

Gold Medal Winning Blueberry Sour Cream Ice Cream (Tuesdays with Dorie)

Blueberry Sour Cream Ice Cream in my new Crate and Barrel mini bowl...I forgot to remove the C&B sticker - can you see it?

I’m completely sleep deprived and it’s only day 4 of the Olympics. So many events, so little time. I’ve been enjoying the Olympics and luckily, I made this ice cream before the opening ceremonies and two weeks of athletic coverage (albeit 15 hour delayed on the West Coast).

I just wish there was a filter I could set on my web browser that blocks out the results! However, all the events are really exciting! I love the swimming, gymnastics and beach volleyball makes me want to run to the beach!

This week’s Tuesdays with Dorie recipe was chosen by Dolores of Chronicles in Culinary Curiosity. (Recipe on her website and on page 434 of Dorie’s book). Great choice!

The night before…blueberries, sugar, lemon zest and lemon juice are heated together for a few minutes (above).

The warm mixture is blended. I didn't put on the cover correctly and the "opening" triangle was next to the spout. I had lots of blueberry on the cabinets! Then heavy cream and sour cream are added. This recipe is easy because there are no eggs. After cooling overnight, the mixture was already a little thick. I poured it into the Krups machine that my friend Jessica loaned me (Thanks Jessica!)

Yippee! Poof! 12 minutes later and I had ice cream!! Like magic. This was my first time making ice cream...and won't be the last.

Yum!