I used those ridiculously expensive, ridiculously good Vosges cookies to make some ice cream sandwiches using the Ugandan Vanilla Bean Ice Cream recipe from Jeni’s Splendid Ice Creams at Home and wow guys, they were good. I’ve made several different ice creams this summer and I have to say that this plain ol’ vanilla one is definitely my favorite so far. Ugh, just so GOOD! Tristan had his last night with some Coffee Caramel Sauce from Stonewall Kitchen:
I will definitely be making this again. FO SHO! I know I am pushing this book hard these last few weeks but I have just really been loving it. I got The Perfect Scoop by David Lebovitz from the library but I haven’t made anything from it because I kind of hate that you have to use so many egg yolks. WTF am I going to do with all those whites people? There is only so much meringue I can make. I’m not going to take it back until I make something though, so stay tuned. But back to meringues, check out this pie I made the other day:
I can’t whip these up too often or they’ll lose their shine – I feel like nothing gets as many oooohs and ahhhhs as a beautifully toasted meringue. One more shot with a piece missing to show the lovely lemon filling:
I used the recipe from one of my favorite books – Pie by Ken Haedrich – and it has never failed to produce a delicious and amazing-looking pie. If you don’t have it, get it! Okay I’m done pushing cookbooks for now. Have a good weekend everyone!
Just a quick post to share some dark, chocolate-y goodness. We just came home to find our air-conditioner not working. I’m trying to think happy thoughts instead of the continuous string of swears running through my head and this ice cream is definitely something to get happy about. I used Jeni’s recipe from Jeni’s Splendid Ice Creams that they sorta kinda posted on their facebook page the other day. If you can make it out, use it. Or better yet, just buy the damn book because it is really pretty freaking awesome. Happy thoughts, happy thoughts, happy thoughts…..
This is one recipe I was really excited for! This is the first time I ever made ice cream and I know it’s not going to be last! Especially since I haven’t returned Bek’s ice cream maker attachment and maybe I’m not going to for a bit…..shhhhhhhhhhhhh. One of our book companies sent us some free books and one of them was Jeni’s Splendid Ice Creams At Home and I am just tearing into that puppy! It has some really amazing flavor combinations and I can’t wait to try some of them. Especially the weird ones.
But okay back to this ice cream, which was AWESOME! I used the new olive oil we just started carrying in bulk at the store. It’s Greek and it is delicious.
I followed Dorie’s directions about temperature and I’m so glad I did because I would have totally overcooked this. I was expecting it to thicken to the consistency of pudding, like when I’ve made cream pies or pastry creams and that was not the case. But I did the back of the spoon test and it passed and the temp was right at 180, so I dumped it through my little strainer right-quick and got it into the ice bath.
There wasn’t very much left in the strainer so I felt pretty confident that I didn’t overcook it too much. I put it into the ice cream maker (after several trips to Bek’s to collect all the damn pieces!!!) and left it churn, churn, churning away while Tristan and I watched yet more Friday Night Lights. We’re in the 3rd season and I gotta say, it’s still pretty compelling.
After the churning was over I put it in a Glad container and stuck it in the freezer to hang out until the next day. Bek and I had a private cooking class to teach for a couple celebrating their 25th wedding anniversary and we used this ice cream for the dessert. We pulsed some almond cookies in the food processor and then sprinkled some amaretto over the cookie crumbs to make them sticky before we rolled some big ol’ ice cream balls all up in there. Yum! A little drizzle of some bittersweet chocolate sauce, a healthy dollop of whipped cream, and a crispy Anna Thin Almond cookie and we are in business baby! Soooooooooooooooo good!
When I told the couple the flavor of the ice cream, they seemed really skeptical but after tasting it they were totally on the olive oil ice cream team. I brought some home for Tristan who also gave me a weird look and said “I’ll try it” with a lot of trepidation but he ate the whole dish with what I can only call gusto. I loved this one guys! I thought the flavor was really subtle and super creamy and delicious. If you know it’s olive oil ice cream you can taste it in the finish but it’s not overpowering at all. I would make this again for sure and try it with another olive oil to see how different the flavor would be. Bek thought it would be really good with lemon olive oil and I agree wholeheartedly! 🙂