ice cream – Page 2 – morestomach

cayenne chocolate ice cream

Published on June 10, 2015June 9, 2015 by Lan | MoreStomach38 Comments

making ice cream at our house is a production
— a happy one
but a production nonetheless
i’ll ask dw to put our ice cream canister thing in the freezer
which means we play frozen food tetris
to make room for it.
we’ll return to whatever we were doing:
washing the dishes
playing crossword puzzles
5 minutes will pass,
sometimes hours.
then the question will come up:
what flavor are we making??
likely i don’t have a flavor in mind,
not exactly.
dw is always game for whatever i concoct,
as long as it’s not chocolate + fruit
i know, i know, I KNOW.
during a recent very quick skim of pantry items
we kept it simple.
kinda.

cayenne chocolate ice cream
makes about 3 1/2 cups

*note: the spicy kick creeps up on you. you’re busy savoring the creaminess and cold and chocolate and then there’s heat. it’s not unpleasant.

4 egg yolks, from large eggs
scant 1/2 cup coconut sugar
3 cups lactose free half/half (this was on hand, i’d make this with canned coconut milk, or any plant/nut based milk)
1/2 TBL cornstarch or potato starch
3-4 TBL good quality cocoa powder
1 tsp cayenne pepper (more or less to taste)

in a saucepan gently heat the half/half with the sugar and cocoa powder, medium heat. whisk until warmed though and the sugar has incorporated. in a bowl have your egg yolks ready. ladle in a bit of the warmed milk, whisking the yolks all the while. add in another 2 ladle-fuls and whisk. the temp of the yolks should be warmed through. add the yolk mixture to the saucepan, but leave about a ladle-ful in the bowl, and continue whisking all the while. the mixture will thicken slightly.

for the remaining mixture in the bowl, add the cornstarch or potato starch and mix until incorporated. add to the saucepan. mix some more.

sprinkle a dash or two of cayenne pepper, i would say it was about 1 tsp, but use at your discretion to your liking.

pour into a clean bowl and cover with plastic wrap. allow to cool completely, ideally overnight.

when ready, pour into ice cream maker and churn according to machine’s instructions.

BAM!

————-

1 year ago: diy sperm cornhole
2 years ago: vegan strawberry sweet biscuit

other ice cream concoctions:
coffee chocolate chip ice cream – lactose free
peppermint chocolate chip ice cream – lactose free
spiced coconut pecan ice cream – dairy free
strawberry ice cream + almond waffle cones – dairy free
tangerine ice cream – lactose free
not interested in ice cream, try the spicy pudding version

tangerine ice cream

Published on May 1, 2015June 3, 2015 by Lan | MoreStomach13 Comments

because we are all hurting
and baltimore burned this week:
ice cream.
it’s the start of a new month,
new season,
and hopefully,
a new city.

————-

tangerine ice cream
makes about 3 1/2 cups

*note: use organic tangerines (or any citrus fruit) as you’ll be using the zest of the fruit.

4 egg yolks, from large eggs
scant 1/2 cup sugar
3 cups lactose free half/half (this was on hand, i’d make this with canned coconut milk, or any plant/nut based milk)
1/2 TBL cornstarch or potato starch
zest of 3-4 tangerines
juice of said tangerines, reduced down to 1/3 cup syrup

in a saucepan gently heat the half/half with the sugar, medium heat. whisk until warmed though and the sugar has incorporated. in a bowl have your egg yolks ready. ladle in a bit of the warmed milk, whisking the yolks all the while. add in another 2 ladle-fuls and whisk. the temp of the yolks should be warmed through. add the yolk mixture to the saucepan, but leave about a ladle-ful in the bowl, and continue whisking all the while. the mixture will thicken slightly.

for the remaining mixture in the bowl, add the cornstarch or potato starch and mix until incorporated. add to the saucepan. mix some more. throw in the zest and take off heat.

pour into a clean bowl and cover with plastic wrap. allow to cool completely, ideally overnight.

when ready, combined the custard base with the reduced tangerine juice. pour into ice cream maker and churn according to machine’s instructions.

BAM!

————-

other ice cream concoctions:
coffee chocolate chip ice cream – lactose free
peppermint chocolate chip ice cream – lactose free
spiced coconut pecan ice cream – dairy free, gluten free
strawberry ice cream + almond waffle cones – gluten free, dairy free

CMP : chocolate, marshmallow & peanuts ice cream

Published on February 5, 2015February 5, 2015 by Lan | MoreStomach16 Comments

in our Real Life
it’s no secret that
woodberry kitchen is dw’s favorite restaurant.
i like it just fine,
(ahem. fine enough that we had our wedding there…)
but dw really likes wk.

they have this dessert
that is simply put:
amazing.
so good that it made it on
The Best Thing I Ever Ate
so delicious that
we requested it for our wedding.
the recipe changes every so often:
i’ve had it with chocolate mint sorbet,
in the video malt ice cream is used,
it’s whatever ice cream flavor they have
and for me,
i can request it made dairy free
and that, friends,
is why i usually have one all to myself.
and then i stare longingly at dw’s too.

we made this version in preparation
of Ice Cream For Breakfast Day.
the marshmallow fluff recipe made an assload amount,
so that’ll be coming with us to the party
the ice cream base is vegan
and as such, we upped the chocolate flavor.
and the wet peanuts:
well. we used a combo of honey+water
though the first time we attempted it
it was all just honey and it solidified.
oops.

super chocolate ice cream – vegan
*note: i made the ice cream base less sweet than usual, because i knew it was being consumed with sweetened nuts and fluff. if eaten alone, i’d up the sugar amount to maybe 1/2 cup or even 2/3 cup.
**note: we used king arthur’s marshmallow fluff recipe, using honey instead of corn syrup, without the vanilla, and used organic, cage free, free range eggs
***note: the wet peanuts was just raw peanuts that were coarsely chopped, roasted in a dry frying pan and then doused in some water and smidge of honey

2 cans of full fat coconut milk
1/3 cup sugar
2 generous TBL cocoa powder, we used Scharffen Berger
1 cup semi-sweet vegan chocolate chips, we used enjoy life
2 tsps pure chocolate extract, we used Nielsen-Massey
1/2 TBL cornstarch

in a saucepan, heat the sugar with 1 1/2 cans of the coconut milk. don’t scald the liquid, you want it to be just warmed through and the sugar to dissolve and be fully incorporated.

mix in the cocoa powder, stir for a minute or two, just until the coconut milk is a lovely shade of brown. next add in the chocolate chips. you want the chips to melt and to be fully mixed in. it’s going to look all fleck-y as the chips melt, just keep a consistent stir. add in the extract.

with the remaining coconut milk stir in the cornstarch, then add to the hot liquid. mix thoroughly.

pour into bowl and allow to cool completely befor covering with plastic wrap. store in fridge over night.

when ready, pour into ice cream maker and churn according to machine’s directions.

to assemble, layer the wet peanuts and ice cream and top with marshmallow fluff. if you’re feeling fancy, you can make sugar shards and/or torch the fluff.

BAM!

lan-devin-eng-00798 photo courtesy of luke eshelman

intense strawberry coconut ice cream & almond waffle bowls

Published on June 10, 2014June 9, 2014 by Lan | MoreStomach37 Comments

friends,
i’ve been crazy about
strawberries
we went an entire week,
ok technically only 5 days
of banana-strawberry smoothies:
that splash of almond milk
maybe a handful of baby kale if i think of it
and because i like it freezing cold
and a little icy
and a little thick
maybe a handful
(or two)
of ice cubes
all blitzed in the vitamix
we inhaled the strawberry pavlovas
(and i’m still thinking about them)
(so much so that might have to make them again very soon)
we’re also gonna
have to make another trek to
the strawberry patch
cus we’ve consumed the 14+ pounds
we picked two weekends ago
all this to say
that we made strawberry ice cream
which is kind of pedestrian
to share on a food blog,
i know
it’s straight forward
simple
with a plain egg custard base
mais, alors
the pink hue
the tartness
in fact,
the intense tartness
that can only be described for
the first picks of the season
all encapsulated in this frozen treat
and because it’s such
a basic flavor
i made waffle cones & bowls
not so pedestrian of a post after all!

intense strawberry coconut ice cream & almond waffle bowls or cones

this recipe uses the yolks i used for the pavlovas. it pays to have a plan sometimes. additional notes at end of recipe.

6 egg yolks
3 cans of coconut milk
1/2 cup sugar
1 TBL potato starch
2 cups of strawberries, washed & quartered or halved
zest of 6 lemons, divided (the lemons were used to make this simple syrup)

for the strawberries, vitamix them until smooth as possible. it’ll equal out to about 1 1/2 cups liquid. reduce down in small saucepan on low heat, throwing a few healthy sprinkles of lemon zest. you’re aiming to get as much liquid/moisture out of the mixture as possible, leaving behind a thick sauce. i reduced it down to about 1/2 cup – 3/4 cup — basically until i got tired of babysitting it.

for the ice cream base, it’s my usual egg custard base. in a medium saucepan add in 2 1/2 cans of coconut milk, reserving the remaining for later. heat up the milk with the sugar until fully incorporated. add in a few healthy sprinkles of lemon zest. in a small bowl, separate your eggs. whisk the yolks, and then with a ladle pour in the hot coconut milk all the while whisking the yolks. this is tempering the yolks so it doesn’t scramble. if you want, add in another ladle-full. then slowly add in the warmed through yolk mixture into the saucepan, still whisking. you want the mixture to be fully incorporated. keep the heat on medium and keeping mixing until the mixture has thickened, about 10-15 minutes. at this point, with the remaining half can of coconut milk stir in the potato starch, then add mixture to the custard. this will thicken the custard even more, while also preventing full on ice crystals from forming when the ice cream is in the freezer.

remove custard from saucepan and allow cool. cover and refrigerate for a few hours, ideally overnight. same thing with the strawberry sauce.

when ready, pour custard base into ice maker and churn, then add in the strawberry sauce. churn according to manufacturer’s specs.

*note – technically, you could mix the strawberry sauce and custard before adding to the machine but it seemed like a whole lot of mixing and we figured the machine was well capable of doing that step for us. we opted to pour the custard first because there’s a lot more of it than the sauce, and there’s always a thin layer of ice cream along the edge of the canister that is difficult to scrape out when frozen. we figured we could “waste” that layer of mainly custard rather than of the strawberry sauce.

almond waffle bowls or cones
this round made about 4 bowls and two good-sized cones. best to consume day of, but if not, store in very air tight and dry container.

i bought our waffle cone maker TWO SUMMERS ago and we used it ONCE. oh for shame. my beloved adores ice cream and this is one contraption we cannot allow to gather dust!

2/3 cup almond flour
1/4 tsp salt
2 eggs
2 TBL honey
2 TBL coconut oil, melted

in a vitamix, blitz everything until smooth

heat your waffle cone maker to #3. pour batter into it, aim for 1/4 cup (let’s be smart, eyeball it and try not to get greedy) and cook for about 2-3 minutes. check on it after 1 minute, aim for a nice golden brown shade. very quickly and carefully peel the waffle out with a small spatula and shape over a bowl or cup, or into a cone. allow to cool.

a trick: i added a few chocolate chips in the bottom of the cone, the residual warm of the cooking melted it a bit and it created a stopper. if you’re a slow ice cream eater, like dw, hopefully no leaks!

serve with ice cream

BAM!

other cold treats:
morestomach — spice coconut pecan
morestomach — coffee chocolate chip
morestomach — peppermint chocolate chip
tutti dolci — blueberry cheesecake ice cream
lark & linen — cookies & cream popsicles

spiced coconut pecan ice cream – dairy free

Published on May 22, 2014May 21, 2014 by Lan | MoreStomach30 Comments

for a few weeks now
dw & i have been doing the
100 push ups challenge
i saw this video
and coupled with dw’s desire to
do the challenge in general
we’ve been aching
and pushing
and upping
and challenging
it’s comical, almost
i’ll set aside my latest crochet project
turn down the tv
and we huff our way through

i wish i could say that
my arms are sculpted now
or that i’m so strong i could do
a full chin up finally
but i can’t
not when after we do our sets
we treat ourselves to cake
or ice cream
i think i’m more interested
in the actual completion of it all
rather than the possible
physical end result

thus far this year
that is the only form of exercise
we’ve been doing
there is talk of running again,
doing a race possibly
there is just always something
else to do
a project to undertake
a trip to make
a room to paint
an ice cream flavor to create

and so we make do
this thrice weekly routine
it’s never a pretty sight,
more like comic relief
but always done with great fanfare
and some kind of sweet reward

it’s still mild out
most nights we keep the windows
barely cracked
but as the temps increase
we’ll be making ice cream
frequently
this is our first flavor of the season
inspired by a childhood favorite
as well as a local parlor‘s
attempt recently

spiced coconut pecan ice cream – dairy free

**NOTE: you can use any kind of nuts you want, and you can use any kind of mild ice cream base. sky’s the limit.

1 cup of chopped pecans
1 TBL honey

1 TBL brown sugar
pinch of salt

sprinkle of moroccan spice (that you won’t use all of, can be stored in jar for later use):
2 teaspoons ground cumin
1 1/2 tsp ground cinnamon
1 tsp ground coriander
1/2 tsp ground chili
1/2 tsp sweet paprika
1/4 tsp ground allspice
1/4 tsp ground ginger
1/8 tsp black pepper

preheat oven to 325F.

in a small saucepan, gently heat up the honey + half of the spice mix. take off the heat. place pecans in a bowl, pour honey spice mixture over them and toss until nuts are well coated. spread the nuts on cookie sheet, bake for 20 minutes, keeping an eye on them, stirring them every so often to promote even roasting.

remove from oven and cool for a few minutes

brown sugar + salt and sprinkle over the nuts, toss to coat evenly

ice cream base
2 cans of coconut milk
4 egg yolks
1/2 cup of sugar
1 cinnamon stick
tsp of peppercorn
1 TBL potato starch (optional)

heat up 1 1/2 cans of the coconut milk + sugar. stir to mix through. add in the cinnamon stick and peppercorn and allow to gently heat through

in a bowl, separate the yolks, keep the whites for another purpose (maybe meringue icing or a white cake? or in my case, an egg white omelet). next you’re going to temper the eggs. using a ladle, very slowly & gently pour the hot coconut mixture into the bowl of yolks, all the while stirring furiously. you are attempting to bring the yolks up to temp with the hot mixture, but not scramble them. you might need another ladle-ful. when the yolks are warmed through, pour into the saucepan and continue to stir, keeping temp an even low heat. meanwhile, using the remaining coconut milk, add in the potato starch and mix though. it will thicken a smidge, but the purpose of the potato starch is to discourage icicles from forming in your ice cream in the freezer. pour mixture into saucepan and just continue to stir. the mixture will be thick. remove from heat and allow to cool.

when thoroughly cooled, strain through a fine mesh seive to catch all the peppercorns & cinnamon stick. cover and refrigerate overnight.

next day, pour into ice cream maker and whirl according to your maker’s specifications. in the last 2-3 minutes, add in your nuts and allow to churn & mix through. can serve right away, or allow to freeze/solidify for a few hours.

BAM!