This is the most amazing strawberry ice cream I’ve ever experienced. The original recipe states that “the key to French-style ice cream is making a base so good you could eat it without freezing it.” The base was incredibly creamy and rich. The roasted strawberries had concentrated flavor and a perfectly tender texture. Wow.
This recipe was adapted from Food and Wine, contributed by Fany Gerson. I loved that the vanilla bean steeped in the cream for an hour before being removed. My finished ice cream had a bit of a custard swirl because I didn’t fully mix the roasted berries into the custard before churning- still delicious but I would correct this next time.
To celebrate my birthday, my daughter made pizzelle bowls for serving the ice cream. It was a very special celebratory dessert and perfect way to use our freshly picked strawberries this season.
Yield: Serves 8
For the Roasted Strawberries:
1 pound fresh strawberries, stemmed and halved if small or quartered if large (about 3 1/2 cups)
2 T granulated sugar
2 T light corn syrup or golden syrup
1/8 tsp kosher salt
For the Vanilla Ice Cream Base:
2 cups heavy cream
1 cup whole milk
1 vanilla bean pod
6 large egg yolks
5 T (1/3 cup) granulated sugar
1/4 tsp kosher salt
To Make the Roasted Strawberries:
Preheat oven to 300°F, preferably on convection roast.
Toss together strawberries, sugar, corn syrup, and salt in a 13×9-inch baking dish. (I used a glass pyrex baking dish.)
Roast in preheated oven, stirring occasionally, until strawberries are soft and darker in color and juice is thickened, 30 to 40 minutes.
Using a potato masher, lightly crush strawberries in baking dish, making sure you have a chunky mixture.
Let cool completely, about 1 hour. Transfer to a resealable container, and refrigerate until ready to churn or up to 2 days.
To Make the Vanilla Ice Cream Base & To Finish:
Stir together cream and milk in a medium saucepan.
Split vanilla bean pod lengthwise; scrape seeds. Add scraped seeds and vanilla pod halves to mixture in saucepan. Cook over medium-low, undisturbed, until mixture just comes to a simmer.
Remove from heat. Cover and let steep 45 minutes to 1 hour.
Return steeped cream mixture to heat over medium-low; cook, undisturbed, until mixture just comes to a simmer.
Meanwhile, whisk together egg yolks, sugar, and salt in a medium-size heatproof bowl.
Gradually whisk warm cream mixture into yolk mixture in bowl. (It’s important to slowly add the hot cream mixture to the egg mixture, whisking constantly and never bringing to a boil, to ensure the eggs don’t scramble.)
Transfer cream-yolk mixture to saucepan. Cook over medium-low, stirring constantly, until mixture thickens and coats the back of a spoon, 6 to 10 minutes, making sure it doesn’t bubble. (I cooked mine for 7 minutes.)
Remove from heat. Pour through a fine wire-mesh strainer into a medium-size heatproof bowl; discard solids.
Place bowl in a large bowl filled with ice water. Let stand, stirring often, until mixture reaches room temperature, about 8 minutes. (I kept mine in the ice bath until the ice melted.) Remove.
Cover bowl with plastic wrap or transfer base to a sealable container; seal and refrigerate until cold, at least 6 hours or up to 12 hours.
Stir together strawberry mixture and ice cream base in a bowl.
Pour mixture into frozen freezer bowl of an ice cream maker; proceed according to manufacturer’s instructions. (I churned mine for 25 minutes.)
Transfer to a shallow container, such as a glass loaf pan, cover, and freeze until firm, at least 2 hours. (I press a sheet of plastic wrap directly on the surface of the ice cream and then top the container with an additional sheet of plastic wrap.)
Store in an airtight container in freezer up to 3 weeks.
Because he has been excited about experimenting with his meat grinder, my husband wanted to make his own burger blend for dinner. (This time, he used a combination of beef brisket and chuck steak. It was a success!) I made curly fries, corn on the cob, and a green salad with ice box buttermilk dressing to serve on the side. I think that he really wanted me to have time to focus on this incredible dessert!
This bread pudding recipe was adapted from Cook Like a Pro: Recipes and Tips for Home Cooks- a Barefoot Contessa Cookbook by Ina Garten. The “pro tip” in this recipe was to use melted vanilla bean ice cream as a shortcut crème anglaise to drizzle over the top. It was rich, indulgent, and absolutely fabulous.
Yield: Serves 6 to 8
8 to 9 ounces brioche (I used 6 slices of Trader Joe’s brioche)
1 1/2 extra-large whole eggs (I divide an egg in half by weight)
4 extra-large egg yolks
2 cups half-and-half
1/2 cup whole milk
1/2 cup plus 2 T granulated sugar
1 tsp pure vanilla extract
seeds scraped from 1/2 vanilla bean
confectioners’ sugar, for dusting
7 ounces (1/2 pint) vanilla bean ice cream, melted, for serving (I used Häagen-Dazs)
Place the ice cream in a pitcher in the refrigerator to melt.
Preheat the oven to 350 degrees, preferably on convection, with a rack in the center.
Cut six 3/4-inch slices of brioche. (Trader Joe’s brioche is pre-sliced.) Keep 3 1/2 slices whole. Trim the crusts from the remaining 2 1/2 slices; cut into 1-inch dice.
In a single layer, spread the whole slices and cut pieces of brioche on a rimmed sheet pan. Place in the preheated oven for 5 minutes, to lightly toast the bread.
Meanwhile, make the custard. Whisk the whole eggs, egg yolks, half-and-half, milk, granulated sugar, vanilla, and vanilla bean seeds in a large bowl, preferably with a spout. Set aside.
Line a 2-inch deep baking dish with the whole slices of brioche, cutting them to fit in a single layer. (I used a 9 1/2-inch round, ceramic baking dish. An 8×8-inch square dish, or equivalent, could be substituted.)
Distribute the diced brioche on top.
Pour the custard over the top of the bread and press down lightly so that the bread is soaked with custard. Set aside for 10 minutes.
Place the baking dish in a roasting pan large enough to allow the baking dish to sit flat. (I used a large roasting pan with handles. I also placed a silicone mat underneath the baking dish to prevent it from moving within the pan.)
Pour about 1 inch of the hottest tap water into the roasting pan, being sure not to get any water into the custard.
Cover the roasting pan tightly with aluminum foil, tenting the foil to make sure that it doesn’t touch the custard. Cut a few holes in the foil to allow steam to escape.
Bake for 45 minutes.
Uncover and continue to bake for an additional 30 to 35 minutes, until browned and set. Test by inserting a knife in the center- it should come out clean.
Dust with confectioners’ sugar. Serve warm, drizzled with melted ice cream.
Classic butter cookies are my husband’s absolute favorite, so I had to try this vanilla bean version. He loved them! They are dangerously easy to make too.
This recipe was adapted from The New York Times, contributed by Melissa Clark. I used the ground cinnamon option, varied the shapes, and topped the cookies with festive colored sugars prior to baking.
Because the cookies are quite fragile, the original recipe suggests making them into sandwich cookies, filled with chocolate, Nutella, or thick jam, to increase their stability for shipping. We ate them as is!
This festive seasonal cocktail was absolutely fabulous. My husband and I enjoyed it prior to our quiet Thanksgiving feast this year.
This recipe was adapted from Jamie Oliver via francoiselaprune.com. I poached thin slices of pear so that I could use them as a garnish. I may poach even larger slices next time. We preferred it with a little bit less alcohol so I noted a range in the recipe below.
The delicious pear syrup can be made in advance, making this perfect for Thanksgiving or a party. We used the leftover syrup to make more cocktails! 😉 It could also be drizzled over ice cream.
Yield: Makes one drink (plus additional Vanilla Pear Syrup)
For the Vanilla Pear Syrup: (makes enough syrup for approximately 10 drinks)
1 Bartlett pear, cut in half or quartered, cored, & cut into thin slices
200 g (7.1 ounces, 1 cup) granulated sugar
200 ml (7 ounces, scant 1 cup) water
1/2 vanilla bean, split, seeds scraped
For the Cocktail:
30ml (1 ounce, 2 T) Vanilla Pear Syrup
30ml (1 ounce, 2 T) freshly squeezed lemon juice
44 to 50ml (1.5 to 1.75 ounces) vodka
poached pear slices, for garnish
Add the pear slices, sugar, water, vanilla seeds with vanilla bean pod to a small saucepan. Simmer on low heat for 30 minutes. Remove from heat and set aside.
Let the poaching liquid infuse and cool down for another 30 minutes.
Strain through a fine wire mesh strainer, reserving the poached pear slices for garnish. Keep pear syrup in a jar in the refrigerator; it will keep for 5 days.
Combine the lemon juice, vodka and 30ml of the vanilla pear syrup into a cocktail shaker. Shake well and strain into a cocktail glass with ice.
Garnish with a thin pear slice (or two).
Note: This cocktail was also wonderful with Meyer lemon juice. (I used the juice of my very first lemon from my Meyer lemon tree!) 🙂
I have made many tried and true dinners and desserts during this quarantine period- more than usual. I was surprised to realize that I’ve never posted our gold standard and absolute favorite ice cream. This is it. 🙂
The recipe is from Food and Wine, contributed by Jeni Britton. I have made it for years! According to the recipe, the ice cream is exceptionally creamy from the inclusion of cornstarch to help thicken the base and cream cheese to make it more scoop-able. I confirm the results. Fabulous.
I served this elegant tart on Thanksgiving Eve this year. It was very well received! The classic combination of pears and almonds was absolutely delicious.
This recipe was adapted from Dolester Miles’ recipe in Frank Stitt’s Southern Table: Recipes and Traditions from Highlands Bar and Grill, via The Washington Post. The restaurant is located in Birmingham, Alabama. I used poaching liquid instead of rum in the filling and reduced the baking time. Wonderful!
Yield: 8 servings
For the Crust:
1 cup plus 3 T flour, plus more for the work surface
1/8 teaspoon kosher salt
6 tablespoons (3/4 stick) cold, unsalted butter, cut into cubes
1 large egg, lightly beaten
For the Pears:
3 cups granulated sugar
6 cups water
half a vanilla bean, split
one 3-inch cinnamon stick
5 (large) to 6 almost-ripe, firm pears, such as Bartlett, Anjou or Bosc, peeled, halved lengthwise and cored
For the Filling:
8 T (1 stick) unsalted butter, at room temperature
1/4 cup sugar
1 large egg
1 cup finely ground blanched almonds
1 tablespoon all-purpose flour
3 T Calvados, dark rum, or poaching liquid
1 teaspoon pure almond extract
1/4 cup blanched/slivered or sliced almonds, toasted, for garnish
To Make the Crust:
Use cooking oil spray to grease a 10-inch tart pan with a removable bottom.
Place the flour in a food processor.
Sprinkle the salt and cubes of butter into the flour. Pulse until the butter is pea-sized.
Pour the egg over the mixture; pulse just until the dough begins to come together.
Turn the dough out onto the counter, and then gather it into a disk.
Cover with plastic wrap and refrigerate for at least an hour, or up to 1 day.
Lightly flour a work surface. Unwrap and roll the dough out into a 12-inch round. (I roll the dough out between 2 sheets of plastic wrap.)
Transfer it to the tart pan, using your fingertips to line the pan with the dough. Trim the edges even with the rim of the pan.
Cover with plastic wrap and refrigerate until you are ready to bake.
To Poach the Pears:
Combine the sugar, water, vanilla bean and cinnamon stick in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and cook for 15 minutes.
Add the pears; once the liquid begins to bubble at the edges, cook the pears for 15 to 20 minutes, until they are tender and the tip of a paring knife slips into them easily. Let them cool in their liquid. Discard the cinnamon stick and vanilla bean.
To Make the Filling and Finish the Tart:
When ready to assemble, make the filling: Preheat the oven to 425 degrees, preferably on convection.
Toast the almonds in a small, dry skillet over medium-low heat for several minutes, until fragrant and lightly browned, shaking the pan occasionally to avoid scorching. Cool completely before using for the topping.
Combine the butter and sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for several minutes, until light and fluffy.
Reduce the speed to low; add the egg, ground almonds, flour, Calvados, rum, or poaching liquid and the almond extract. Beat for about 2 minutes, until smooth.
Remove the tart shell from the refrigerator. Unwrap and pour in the filling, spreading it evenly.
Remove the pears from the poaching liquid, placing them in a colander set over a bowl. Reserve 1 cup of the poaching liquid for this recipe; reserve and refrigerate the rest for poaching more fruit later.
Place the pears cut sides down on the tart filling, side by side with the narrow ends facing in, until the entire surface of the tart is covered with pears. Cover the edge of the tart to prevent over-browning and bake (middle rack) for about 28 to 30 minutes, until golden brown.
Meanwhile, cook the reserved cup of poaching liquid in a small saucepan over high heat until it has reduced to a glaze – about 2 to 3 tablespoons total. Remove from the heat.
Once the tart comes out of the oven, brush it with the glaze, then scatter the toasted almonds evenly over the top. Serve warm, or at room temperature.
Note: The dough needs to be refrigerated for at least 1 hour and up to 1 day. The pears can be stored in their cooking liquid in the refrigerator for up to 3 days. The poaching liquid can be reused.
I made this dessert for my Valentine this year. ❤ He added a sprinkle of cinnamon on top!
In part, I chose rice pudding because I wanted to make a dessert in ramekins that I had just found at an estate sale. 🙂 Thankfully, my husband is a fan. This recipe was slightly adapted from Food 52 Genius Desserts, contributed by Molly Wizenberg.
Yield: Serves 6 to 8 (I filled 6 ramekins)
1 1/2 cups (355 g) water
3/4 cup (135 g) white Basmati rice
1/4 tsp fine sea salt
3 cups (735 g) whole milk
1 cup (235 g) heavy cream
1/2 cup (100 g) granulated sugar
1/2 vanilla bean, split lengthwise
cinnamon, for serving, optional
Bring the water, rice, and salt to a simmer in a large heavy saucepan over medium-high heat. Turn the heat to low, cover, and simmer gently until the water is absorbed, about 10 minutes.
Pour in the milk, cream, and sugar.
Scrape the seeds from the vanilla bean with the tip of a paring knife and then add the seeds and vanilla pod to the pot. Stir to combine.
Turn the heat to medium-low and simmer gently, uncovered, stirring occasionally and scraping the bottom of the pot with a rubber spatula, until the rice is tender and the mixture thickens to a soft, loose pudding texture, about 30 to 40 minutes.
Remove from the heat and set aside the vanilla bean.
Spoon the pudding into 6 to 8 small bowls or ramekins.
The pudding can be served warm or chilled. To chill, press plastic wrap onto the surface of each pudding to keep a skin from forming and refrigerate thoroughly until cold. (I prepared the pudding in the morning to serve that evening.)