Archive for July, 2011

Strawberry Ice Cream

Saturday, July 30th, 2011
Strawberry Ice Cream

Strawberry Ice Cream

Strawberry Ice Cream

This was my first time making strawberry ice cream.  I combined a few different recipes and made some adjustments and it came out great.  Sweet, with a hint of tart, and very strawberry this ice cream is perfect for a hot summery day.

Prep Time: 20 minutes

Inactive Prep Time:  8+ hours

Cook Time: 10 minutes

Serves: 6 cups – 12 servings

Ingredients

3 cups half and half

1 cup heavy cream

8 large egg yolks

5 cups sliced strawberries (2 cups chopped, 3 cups pureed)

11 ounces granulated sugar, divided

1 teaspoons vanilla extract

Process

In a medium saucepan over medium heat add 3 cups half-and-half and 1 cup heavy cream.  Bring the cream mixture to a simmer, stirring occasionally.  Remove the cream from the heat once it reaches a simmer.

While the cream is heat, separate the eggs.  Whisk the 8 egg yolks until they lighten in color. Gradually add 9 ounces of the granulated sugar and whisk to combine. Temper the cream mixture into the egg/sugar mixture by gradually adding small amounts of cream to the eggs, whisking constantly, until about a third of the cream mixture has been added to the egg/sugar mixture.  Pour in the remaining cream mixture and whisk to combine.  Return this mixture to the saucepan.

Put the saucepan over low heat. Continue to cook the custard, stirring frequently, until the mixture thickens slightly and coats the back of a wooden spoon.  You want the custard to reach 170 to 175 degrees F.  Pour the mixture into a bowl and allow it to sit at room temperature for about 45 minutes.

While the custard is cooling, puree the three cups of strawberries in a blender with the remaining 2 ounces of granulated sugar and the 1 teaspoon vanilla extract.

When the custard has come to room temperature, whisk in the strawberry puree.

Cover the strawberry custard mixture with plastic wrap, pressing it onto the surface.  Place the strawberry custard mixture into the refrigerator for 4 to 8 hours.  You want the custard to 40 degrees F or below.

Once the custard reaches 40 degrees pour it into an ice cream maker and churn the custard according to the manufacturer’s directions.  This will take about 25 to 30 minutes.  While the ice cream churns chop the remaining 2 cups of strawberries.  In the last 5 minutes of processing add in the 2 cups chopped strawberries, so they can churn into the ice cream.

Freeze the frosty custard for another 4-6 hours to harden before serving.

A year ago on The Daily Morsel

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Reuben Burger

Friday, July 29th, 2011
Rueben Burger

Rueben Burger

Reuben Burger

Here’s a rueben style burger.  Season the ground meat with the same seasonings you would use to make corned beef.  Top the cooked patty with Gruyere cheese, sauerkraut, and dressing.
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Blackberry, Walnut, and Goat Cheese Salad

Wednesday, July 27th, 2011
Blackberry, Goat Cheese, and Walnut Salad

Blackberry, Goat Cheese, and Walnut Salad

Blackberry, Walnut, and Goat Cheese Salad

Here’s another tasty summer salad.  The sweet-tart blackberries pair beautifully with the tangy goat cheese and walnuts.
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Smoothies for Breakfast

Tuesday, July 26th, 2011
Rasberry Almond Smoothie

Rasberry Almond Smoothie

Tuesday Tip – Smoothies for Breakfast

Smoothies can be a great way to start your day with fruits, nuts, and fiber.  Here’s a few tips on how to add extra nutrients to this tasty, on-the-go breakfast.
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Coconut Curry Kale and Quinoa Salad

Sunday, July 24th, 2011
Coconut Curry Kale and Quinoa Salad

Coconut Curry Kale and Quinoa Salad

Coconut Curry Kale and Quinoa Salad

Adapted from The Healthiest Meals on Earth by Jonny Bowden, Ph.D., C.N.S

I like this refreshing take on quinoa and kale.  I find I always end up using plain quinoa as a quick side dish and always serve cooking greens sautéed with garlic.  I’m hoping this dish will inspire me to come up with some other creative uses for quinoa and kale.
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