Ice cream Series!

As the weather begins to warm I have decided to adventure out into the idea of making homemade ice cream. Ice cream to me has always been a true indulgence, hopefully others will agree. I decide to start my adventure with my all-time favorite flavor Strawberry!

Strawberry Ice cream

Recipe adapted from Bon appétit

1 1/2 cups chopped fresh strawberries
1/3 cup plus 1/4 cup sugar
2 tablespoons light corn syrup
1 cup heavy whipping cream
1/2 cup whole milk
4 large egg yolks
1/4 teaspoon vanilla extract

Combine strawberries, 1/3 cup sugar, and corn syrup in medium bowl. Using potato masher, mash until puree forms; let stand 30 minutes.
Meanwhile, bring cream, milk, and remaining 1/4 cup sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Using electric mixer, beat yolks in medium bowl until thick and pale yellow, about 3 minutes. Gradually beat in hot cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and forms path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain custard into large bowl. Cool. Stir in strawberry mixture and vanilla. Cover and refrigerate custard until cold, at least 3 hours and up to 1 day.
Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, at least 6 hours

I'm still trying to find the best ice cream base. My first attempt at homemade ice cream went well! The ice cream had a good consistence (very creamy). Still some kinks to work out!

Anytime is a good time for brownies!

Brownie:
2 Family Size Fudge Brownie Mix (9 x 13″ size)
All Ingredients brownies as called for on box (fudge version, not cake)

Pre-heat oven to 350. Line a 13 x 9″ pan (I used this one) with foil and lightly spray with cooking spray. Prepare brownies as directed and pour into prepared pan. Let cool then ice.

Icing:
· 1 stick butter
· 4 Tbsp. Coca Powder
· 6 Tbsp. Buttermilk
· 1 box confectioner’s sugar
· 1 c. pecans, chopped
· 1 tsp. vanilla

Melt the stick of butter, then add coca and buttermilk. Bring to Boil. Add sugar nuts and vanilla. Stir until smooth and spread on cooled brownies. Let cool completely before cutting.

I scream for Ice cream!

Spring is here!

Warm weather means Ice cream!!!

Crank out the ice cream maker and be prepared for creamy yummy goodness!

Recipes soon to follow... ;)

Hot Chocolate

Hot Chocolate

Serves 4 to 6

6 ounces milk chocolate chocolate, chopped (or 1 cup milk chocolate chips)
1 cup heavy cream
4 cups half-and-half
1 teaspoon vanilla extract
whipped cream

Directions
Combine white chocolate and heavy cream on a saucepan over medium heat. Stir until chocolate melts.
Stir in half-and-half and vanilla extract. Heat gently until hot, stirring occasionally.
Pour into mugs. Then garnish with wipped cream and chocolate shavings, sprinkles, cinnimon, or anything you like!

Lemon cupcakes!

Lemon Cupcakes

Makes 24 cupcakes
Recipe adapted from Better Homes and Garden’s 75th anniversary cookbook

1 cup butter, softened
4 eggs
2 ½ cups all purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 cups sugar
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice
1 cup buttermilk
½ recipe Lemon Curd (Recipe follows) or 1 cup purchased lemon curd
1 recipe Lemon Frosting (Recipe follows)

Tip For buttermilk- if you don't have buttermilk you can substitute sour milk in the same amount. For each cup of sour milk needed, place 1 tablespoon lemon juice or vinegar into a glass measuring cup. Add enough milk to make 1 cup of total liquid. stir and let stand for 5 minutes before using.

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile in a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
2. In a large mixing bowl beat butter on high speed for 30 seconds. Add sugar lemon peel, and lemon juice; beat until will combined. Add eggs 1 at a time, beat well after each addition. Alternately add flour mixture and buttermilk. Beat on low speed after each addition until just combined.
3. Bake in a 350˚ oven for 20 to 25 minutes or until wooden toothpick inserted near center comes out clean
4.Let cool completely. To assemble cupcakes remove center of cupcake using the cone method. Set cone aside. Trim the excess tip of the cone. Fill the lemon curd. Replace cone. Frost with lemon frosting and garnish with lemon peel.

Lemon Frosting
Finley shred 1 teaspoon lemon peel; set aside. Combine two 3-ounce packages cream cheese, softened; ½ cup butter, softened; and 1 teaspoon lemon juice. Beat on medium speed until light and fluffy. Gradually add 2 cups sifted powdered sugar, beat well. Gradually beat in 2 ½ to 2 ¾ additional sifted powdered sugar until frosting reaches spreading consistency. Stir in lemon peel.

Lemon curd (I halved this recipe for cupcakes)

1 cup sugar
2 tablespoons cornstarch
3 tablespoons finely shredded lemon peel
6 tablespoon lemon juice
6 tablespoons water
6 beaten egg yolks
½ cup butter cut in to pieces

1. In a medium saucepan stir together sugar and cornstarch. Stir in lemon peel, lemon juice, and water. Cook and stir over medium heat until thickened and bubbly. Stir half of the lemon mixture into egg yolks. Return the egg yolk mixture to saucepan. Cook to gentle boil. Cook and stir for 2 minutes more. Remove from heat.
2. Add butter pieces, stirring until melted. Cover surface of curd with plastic wrap. Chill at least 1 hour for up to 48 hours. Store in refrigerator for up to a week or freeze for up to 2 months.
*Curd may need to be sieved for a smoother texture
* Use room temperature egg yolks