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Tag Archives: ice cream

Easiest Mango Ice Cream

13 Sep

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A few weeks ago, when I shared a recipe for fresh peach frozen yogurt, someone asked me a very valid question about whether there was a way to make frozen yogurt or ice cream without using an ice cream maker. Sadly, I did not know of a way, but the question got me thinking about whether or not it was possible to make creamy, homemade ice cream by just mixing things together, saying a small prayer to the ice cream gods, then plopping everything into the freezer. As it turns out, there is. Unbeknownst to me, people all around the world have been making simple freezer ice creams for decades, and, curiously, all of the recipes for those ice creams, whether they hail from the Southern United States or Southeast Asia, all contain one common ingredient: sweetened condensed milk. Now, I happen to be genetically linked to Southeast Asia, and my husband’s family hails from the South, but it had never occurred to me to use sweetened condensed milk in, well, anything. I wasn’t even sure what it was, to be honest.

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Sweetened condensed milk, I have found, is sweetened milk, from which the water has been removed. It is not to be confused with evaporated milk, which is a different product all together, though, as you will soon see, one with which I have also recently become acquainted. Never in a million years would I have thought that I would be sitting here telling you about a recipe that contains two processed milk items that hail from sealed cans, but sometimes life takes a funny turn. And then you find yourself sitting around eating the best mango ice cream you’ve ever had, wondering what took you so long to discover such a fantastic recipe. With just mangoes, sweetened condensed milk, evaporated milk, and a bit of heavy cream to make things just that much more decadent, you, too, can create this wonderful ice cream in your very own kitchen, no ice cream maker required.

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Last Year: Tzatziki Biscuits with Caramelized Shallot Butter and Spice Cake with Salted Brown Butter Frosting

Mango Ice Cream

Heavily adapted from Mangoes and Curry Leaves, by Jeffrey Alford and Naomi Duguid

24 ounces of mango chunks (you can use frozen mango chunks, as I did, or you can get this amount of mango flesh from anywhere from 4-8 mangoes, depending on the size and ripeness of the mangoes you use—yes, it really can vary that much)

1 ¼ cups sweetened condensed milk

1 1/3 cups evaporated milk

½ cup heavy cream

juice of ½ a lime

pinch of salt

In the bowl of a food processor or large blender, puree mango chunks until smooth. Add sweetened condensed milk, evaporated milk, and heavy cream, and blend until combined. Add lime juice and salt, and blend once more.

Now, you have three different options at this point. You can either pour the mixture into a large freezer-safe container and freeze until firm, you can freeze the mixture in an ice cream maker, or you can pour the mixture into popsicle molds and freeze until completely firm (warning: this amount of ice cream mixture will make a huge number of popsicles—we’re talking more than a dozen).

The ice cream will be done freezing when it is firm, but it will remain a bit grainy when frozen solid. If you allow the ice cream to soften at room temperature for just a bit before scooping it, you will be rewarded handsomely with the creamiest ice cream you’ve ever produced in the comfort of your own home.

Makes around 6 cups of ice cream.

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Ice Cream Party Plans

28 Aug

How did this happen? How is summer nearly over and I have only recently heard of Saint Cupcake’s Mobile Melty Goods cart? The cart not only serves handmade ice cream and ice cream sandwiches, but it can be rented out for parties. That’s right. You can make a fully stocked ice cream cart come to you.

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You can rent the cart for $150 for two hours, and the rental price includes two Saint cupcake employees who will wrangle all the ice cream, provide spoons and napkins, and handle all the traveling and setting up. The ice cream treats then get purchased a la carte, $4 for ice cream and cookie sandwiches, and $3 for sundae cups.

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I am kind of in love with this idea. I am also really sad that my birthday is in December, because I’d really like to hire out this mobile ice cream cart for my birthday. It’s totally normal to eat ice cream treats during the dead of winter, right? Of course it is.

Oatmeal Chocolate Chunk Cookie and Caramel Ice Cream Sandwiches

5 Jul

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I did not come up with this genius ice cream sandwich combination. The combo was the work of Asha Dornfest, the lovely mind behind Parent Hacks and the author of several different books. Asha was able to dream up her own ice cream sandwich combination when she made a donation to this great campaign, of which I was greatly honored to be a part.

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It bears rather sheepish mentioning here that, although I maintain a website, I am not a very website-oriented person. I do not cultivate personal relationships online, I don’t follow a long list of personal sites (in fact, as you might have noticed, I don’t even like to use the word—it starts with a “b” and ends in “log” –that is now used to describe nearly every website on earth that is not a commerce site or a longtime news site), and, aside from the MLB.TV subscription that keeps me in baseball games all summer long, I don’t spend a lot of time hovering around the internet. I read books with actual, physical pages, I like my subscription to the New Yorker to remain in paper form, and when I write emails I follow rules of punctuation, grammar, and general story form. In short, I am a 60 year-old school marm stuck in the body of a 36 year-old woman, and I am totally okay with that.

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However, I will say this: you can’t beat the power of the internet to connect total strangers in the name of doing something good. My participation in the aforementioned online bake sale was due to my connection with Go Mighty, the fine organization that helped me kickstart my goal of baking 50 cakes for 50 people. Because of Go Mighty, I got to help some kids buy much-needed books, and, though I may be the world’s least active and willing participant in social media, that is precisely the type of thing I like to see social media accomplish. If only all interactions with total strangers turned out to be this wonderful.

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Last Year: Blueberry Cream Pie in a Gingersnap Crust and Olive, Lemon, and Herb-Stuffed Sole 

Oatmeal Chocolate Chunk Cookie and Caramel Ice Cream Sandwiches

Caramel Ice Cream

Adapted slightly from Room for Dessert, by David Lebovitz

1 ½ cups sugar

1 vanilla bean, split

2 ¾ cups heavy cream

¾ cup milk, not skim

pinch of sea salt

5 egg yolks

Sprinkle an even layer of sugar into a heavy, medium-sized saucepan (at least 2 quarts). Add the vanilla bean, then cook the sugar over medium heat until it begins to liquefy around the edges. As the sugar melts, swirl the pan to move the sugar around, and occasionally give the sugar a stir with a wooden spoon or heat-resistant spatula to prevent it from burning in any one spot.

Once the sugar has begun to darken, it will finish cooking very quickly. When the edges begin to bubble and the lighter, amber-colored sugar has begun to smoke, remove the pan from the heat and very quickly pour in the heavy cream, stirring to dissolve the caramel. The mixture will bubble and steam furiously, so be cautious with your pouring and stirring. If your caramel begins to seize up, do not fear. Simply return the pan to low heat, and gently stir the caramel cream mixture until the caramel pieces dissolve.

Whisk the milk and salt into the caramel mixture. Lightly whisk together the egg yolks in a bowl, and very slowly add the caramel cream, whisking constantly as you pour in the hot liquid. Return the mixture to the saucepan in which you cooked the caramel, and gently heat the custard mixture over low heat until it reaches around 165 to 170 degrees Fahrenheit. The mixture should easily coat the back of a spoon.

Strain the custard mixture into a medium or large bowl, and refrigerate until completely chilled, overnight, or at a minimum, 3 hours. When chilled, pour into an ice cream maker and freeze according to manufacturer’s instructions. When ice cream is frozen, remove to a container and freeze several hours or overnight, until firmed up enough for scooping.

Oatmeal Chocolate Chunk Sandwich Cookies

Adapted from The Perfect Scoop, by David Lebovitz

2/3 cup unbleached, all-purpose flour

2 tablespoons granulated sugar

6 tablespoons packed dark brown sugar

½ teaspoon baking soda

¾ teaspoon ground cinnamon

¼ teaspoon salt

1 ½ cups rolled oats, not instant or quick-cooking

½ cup dark or semi-sweet chocolate chunks or chips

½ cup unflavored vegetable oil

3 tablespoons milk

½ teaspoon pure vanilla extract

1 large egg

Preheat oven to 350 degrees Fahrenheit. Line 2 or 3 baking sheet with parchment paper.

In a large bowl, whisk together the flour, both sugars, baking soda, cinnamon and salt, being sure to break up any large lumps of brown sugar. Stir in the oats and chocolate chunks.

Make a well in the center of the dry ingredients, then pour in the oil and milk. Add the vanilla and egg and stir until the batter is smooth.

Scoop the batter onto a prepared baking sheet, measuring out each scoop to be a heaping tablespoon. You will be able to fit 6 scoops on 1 sheet—try to fit any more and your cookies will spread into one another. Flatten out each scoop slightly, until the top is no longer rounded.

Bake a sheet of cookies for 10 to 12 minutes, until golden at the edges, rotating the sheets halfway through baking (Lebovitz’s book dictates that you bake the cookies for twice as long as this, for reasons unknown. I followed his instructions at first, but the cookies came out burned and hard as rocks). Remove cookies to a wire rack to cool completely. Finish baking all cookies in this manner. You should end up with 16 large cookies.

To assemble ice cream sandwiches, top one cookie with a generous scoop of ice cream, then top the ice cream with another cookie. Press down slightly to help the ice cream fill out the circumference of the cookie. Freeze ice cream sandwiches, wrapped in plastic wrap, if you wish, until firm enough to not splat out everywhere when you bite down on them, at least a few hours.

Makes 8 large ice cream sandwiches, with ice cream leftover (yay!).

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