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Cardamom Ice Cream

20 Mar


My life is going to change soon. In just a few months, I won’t be living in Berkeley anymore, I won’t be living in CALIFORNIA anymore. I know it sounds crazy, but I need a change. And as we all know, change can be scary.

After 4 years in Berkeley I have finally made a dent here, especially in the food scene. I have compiled a restaurant list for the Bay Area (soon to become a blog post!). I am friends/friendly with and have previously worked with many chefs/restaurant owners/managers at most of my favorite restaurants here. A large part of me is ready to experience the east coast, ready to dive into something new and spontaneous. Yet, a hefty chunk of me has this nervous feeling, this unsettling anxiety about the fact that I have little if any restaurant connections on the other side of the country. There really is nothing else like the freshness of California Cuisine, the laid-back atmosphere of a neighborhood restaurant.

I remember coming into college, I had just finished reading Alice Waters’ and Chez Panisse. I had a goal and that goal was to work in her restaurant. I was determined to slip into the Bay Area food scene, and that I did.

Looking back on some food memories of my Berkeley beginnings, I will never forget one of my favorite vendors at the Berkeley farmer’s markets, the Three Twins Ice Cream ice cream stand. All I had to do was sample one of their most famous (and my absolute favorite) flavors, “Dad’s Cardamom,” and I was completely hooked (a comforting note, Three Twins is sold at some grocery stores on the east coast…).

Below you will find my recipe for Cardamom Ice Cream. I used a basic vanilla bean ice cream recipe and just added cardamom to it. Many moons ago a friend gave me a big bag of cardamom pods from Israel. Making this ice cream was the perfect excuse to use the pods.


Kudos to nostalgia, love, good food, and scary/exciting change.

Cardamom Ice Cream

adapted from David Lebovitz’s Vanilla Bean Ice Cream Recipe in Ready for Dessert

makes about 1 quart

1 cup whole milk
pinch of salt
3/4 cup sugar
1 vanilla bean, split lengthwise
6-10 green cardamom pods, split open and seeds crushed in a mortar and pestle (or about 2-3 teaspoons ground cardamom)
2 cups heavy cream
5 large egg yolks

In a medium saucepan, warm the milk, salt, and sugar, stirring to dissolve the sugar. Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod. Add the cardamom. Cover, remove from heat, and let steep for 30 minutes (sometimes I just get lazy/impatient and don’t steep for a long time…eh, my ice cream still comes out amazing).

Pour the cream into a medium bowl and set a mesh strainer across the top.

Reheat the milk mixture until it’s warm. In a separate bowl, whisk the egg yolks, then gradually add some of the warm milk mixture, whisking constantly as you pour. Pour the warmed yolks back into the saucepan (this is called “tempering”). Cook over low heat, stirring constantly and scraping the bottom of the pan with a heatproof spatula.

Pour the custard through the mesh strainer into the heavy cream. You can rinse your vanilla pod and save it to use again in another recipe.

Set the bowl containing the custard over a larger bowl of ice water. Stir the custard until cool. Freeze the chilled custard in an ice cream machine according to the manufacturer’s instructions.

***WANT MORE CARDAMOM RECIPES? Pistachio Cardamom Cake with Slivered Almonds

Bittersweet Chocolate Sorbet

21 Jan

Oh yes, this dripping cone of chocolate heaven is SORBET. No cream, no milk, no egg yolks…but no skimping on the rich chocolate flavor. Oh no, no skimping. This is as pure as a frozen chocolate treat can get. Joanne Chang, the owner of a popular Boston bakery called Flour is responsible for this bittersweet chocolate sorbet recipe. She describes the taste perfectly: “It tastes like a frozen deep, dark chocolate bar.” Oh, lordy I couldn’t describe it better myself!

I was just in New York and discovered that there are some REALLY GOOD hot chocolates to drink out there. Like REALLY REALLY GOOD, especially when you dip a pretzel croissant into your hot chocolate. This sorbet tastes like the dark hot chocolates that I was drinking just a few weeks ago, but frozen.

I had some organic vegan ice cream cones on-hand that I used to make red velvet cupcake cones a short while ago, and these cones were a great way to enjoy this bittersweet chocolate sorbet.

I very much enjoy the process of making ice cream. I like the whole heat the milk, temper in the egg yolks, and pour into cold cream thing. But with this sorbet, I get to do the make a nice caramel, add some cocoa powder, and pour everything over chopped chocolate thing. I like this, too.

Chang provides a nice food-science explanation for using caramelized sugar instead of pure sugar in her bittersweet chocolate sorbet recipe:

“…caramelize the sugar before combining it with the sorbet base. Because there is no cream or milk in this recipe, it is a challenge to create a smooth, creamy texture. Caramelizing the sugar means you can use more sugar than you would normally (since straight sugar is pure sweet and the sweetness of the caramelized sugar is offset by its characteristic bitterness). The extra sugar-disguised-as-caramel helps to lower the freezing point of the sorbet base, which means it won’t freeze solid. The result is a creamier, softer, not-icy treat.”


Bittersweet Chocolate Sorbet

from Joanne Chang’s book, Flour

makes about 1 quart

1 cup (200 grams) sugar

3 1/2 cups (840 grams) Dutch-processed cocoa powder

4 ounces (114 grams) bittersweet chocolate (60-70 % cacao), finely chopped

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

Put the sugar in the bottom of a medium saucepan. Add 1/2 cup (120 grams) of the water and gently swirl the pan to moisten the sugar. Place the pan over high heat and leave it undisturbed until the contents come to a rolling boil. Then continue to boil rapidly without moving the pan until the sugar syrup starts to caramelize. This will take 3 to 4 minutes: the sugar syrup will boil furiously, then as it thickens it will boil more languidly, and then you will see some of the syrup start to color and darken around the edge of the pan.

When you see color in the pan, gently swirl it in a circular motion so the sugar caramelizes evenly, and then keep swirling gently until the caramel is a medium golden brown. Turn down the heat to low and slowly and carefully add the remaining 3 cups (720 grams) water. Be careful, because it will sputter and spatter when it hits the caramel. The caramel will harden at the bottom of the pan; turn up the heat to high, bring the mixture back to a boil, and whisk for a few minutes until the caramel fully dissolves. Then whisk in the cocoa powder until fully dissolved.

Place the chocolate in a medium heatproof bowl. Pour the hot caramelized liquid over the chocolate and let sit for 1 minute, then whisk gently until the chocolate is completely melted and the mixture is smooth. Strain the mixture through a fine-mesh sieve into a container, and whisk in the vanilla and salt. Cover and refrigerate for at least 2 hours, or until cold.

Churn in an ice cream maker according to the manufacturer’s directions. Sorbet can be stored in an airtight container in the freezer for up to 1 week.

>Red Velvet Cupcake Cones…Cuteness Overload

5 Nov

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Note to self: Do NOT eat coffee ice cream right before bed. Do NOT eat coffee ice cream right before bed when you have to wake up in the 6 o’clock hour the next morning.

Ok now that we have that taken care of, let’s talk ice cream. No, wait, let’s talk cupcakes. No, let’s talk cupcakes baked in ice cream cones. What? Gah. Help.

Cuties in a cone. Yep. Really cute cupcakes baked in ice cream cones. The perfect birthday gift.

**There is no actual ice cream in these cupcakes


They look like hearts don’t they?


The cupcake cone idea came from the KitchyKitchen (she has a really great tutorial video). The frosting recipe was from Annie’sEats and the cake part came from the Hummingbird Bakery cookbook.


Red Velvet Cupcakes

recipe from the Hummingbird Bakery cookbook

makes about 9 ice cream sugar cones-full

4 Tablespoons unsalted butter, at room temperature

3/4 cup sugar

1 egg

2 1/2 Tablespoons unsweetened cocoa powder

3 Tablespoons red food coloring (I used much less because I ran out; only about 1-1.5 Tbsp.)

1/2 teaspoon vanilla extract

1/2 cup buttermilk

1 cup plus 2 Tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 teaspoons distilled white vinegar

In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste (mine did not get to that thick paste consistency because I added much less food coloring…it still worked fine even if it wasn’t a paste). Add to the batter, mixing thoroughly until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more minutes.

Spoon batter into flat-bottomed sugar cones set in a muffin pan and bake for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean.

Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.

***NOTE: These are best eaten the day of otherwise the cones will get soggy. Sticking the cupcake cones in the refrigerator helps slow the sogginess slightly…


Cream Cheese Frosting

From Annie’s Eats

8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar, sifted

Combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. (Like Annie, I used a large, unlabeled star tip to frost these cupcakes.)

>Messy, Sticky, Finger-Lickin’ Good: Honey Sea Salt Peanut Butter Ice Cream with Caramel Sauce

14 Oct

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It’s official. I’m addicted. I’m addicted to ice cream. I’m addicted to this honey sea salt peanut butter ice cream. I love peanut butter, I love honey, I love salt, especially flaky sea salt. I’m addicted to making and eating caramel sauce. Burnt sugar? Yep. Addicted. Leftover puff pastry diamonds that I made at work? Yep. Addicted.

It’s official. I am out of flour, I am out of vanilla, I am nearly out of sugar. A baker’s job well done, I’d say.

Caramel sauce may seem a bit scary, but it really is as easy as 1. 2. 3. Heat the sugar. It will start to bubble, brown, and smoke:

Resist the urge to stir until the last possible moment…annnnnnnd…now go! Stir! Add a bit o’ butter…stir (I actually prefer to nudge rather than stir)! Add some heavy cream…nudge! Breathe.

Awww yeahhhh

Heaven in a sauce

My base. Puff pastry diamond with some honey sea salt pb ice cream. This photo was taken before my ice cream scooper broke. It was also taken before I made caramel sauce.


Much better. Oh how good it feels to spoil myself…

Honey Sea Salt Peanut Butter Ice Cream with Caramel Sauce

Followed exactly from theKitchyKitchen (she rocks!)

Ingredients:

2-3 egg yolks
1 1/2 cups heavy cream
1 1/2 cups milk
1/2 cup brown sugar, packed
3/4 cup honey roasted peanut butter (if you only have regular, add 2 tablespoons of honey)
2 tablespoons honey
Pinch of sea salt, plus more to taste
1 teaspoon vanilla
For the Caramel Sauce:
1 cup white sugar
4 oz unsalted butter
3/4 cup heavy cream
1 teaspoon vanilla extract
Directions:
Heat one cup of the heavy cream in a sauce pan until simmering. Add the sugar to melt. In a separate bowl, whisk the egg yolks. Add a little of the hot cream and whisk to combine. Add a little more, then pour the contents of the bowl into the pan and stir until thickened (or 165 F). Off the heat, add the peanut butter, sea salt, honey, and vanilla, stirring to combine. Taste and add more sea salt or honey to taste. Chill in your fridge, whisk in the additional cream and milk (tasting to adjust the salt and honey), then stir in your ice cream machine as recommended.
For the caramel sauce, heat the sugar in a saucepan over medium heat, until the sugar turns golden. Stir until all of the sugar is dissolved and just starting to turn a lovely dark amber color. Remove from heat and add the butter, and stir to combine. Careful, it’ll foam up. Then add the heavy cream and vanilla extract, stirring to combine. Pour the caramel into a glass jar and store in the fridge for up to two weeks. Pour over everything and anything!

***FOR MORE CARAMEL, CHECK OUT MY CARAMEL ICE CREAM!!!!

Homemade Vanilla Bean Ice Cream

24 Sep


I have been meaning to post this recipe for a while now. Vanilla bean ice cream. Homemade. Rich and creamy and dotted with little bean flecks. The absolute perfect thing to go with a homemade galette or a homemade pie.


Did I mention this is rich and creamy and utter heaven? A double dose of vanilla, from the pod and the extract, allows for the ultimate vanilla flavor.

Oooooo and the consistency is spot on with this recipe. It does not get all hard and icy in the freezer. It stays nice and soft, but not too soft. Mmm gimme gimme gimme!!!!!!!!

Vanilla Bean Ice Cream

from David Lebovitz’s Ready for Dessert

makes about 1 quart

1 cup whole milk
pinch of salt
3/4 cup sugar
1 vanilla bean, split lengthwise
2 cups heavy cream
5 large egg yolks
3/4 teaspoon vanilla extract

In a medium saucepan, warm the milk, salt, and sugar, stirring to dissolve the sugar. Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod. Cover, remove from heat, and let steep for 30 minutes (sometimes I just get lazy/impatient and don’t steep for a long time…eh, my ice cream still comes out amazing).

Pour the cream into a medium bowl and set a mesh strainer across the top.

Reheat the milk mixture until it’s warm. In a separate bowl, whisk the egg yolks, then gradually add some of the warm milk mixture, whisking constantly as you pour. Pour the warmed yolks back into the saucepan (this is called “tempering”). Cook over low heat, stirring constantly and scraping the bottom of the pan with a heatproof spatula.

Pour the custard through the mesh strainer into the heavy cream. You can rinse your vanilla pod and save it to use again in another recipe.

Stir in the vanilla extract. Set the bowl containing the custard over a larger bowl of ice water. Stir the custard until cool, then cover and refrigerate until thoroughly chilled. Freeze the chilled custard in an ice cream machine according to the manufacturer’s instructions.

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