Monthly Archives: May 2014

  • Pistachio and Dark Chocolate Chunk Ice Cream

Pistachio and Dark Chocolate Chunk Ice Cream

Posted on May 30, 2014
Category:

It’s ice cream season, y’all!

Actually, that’s a total lie. It’s always ice cream season for me. No matter what the weather, you can guarantee I’m going to be eating ice cream. Can’t stop, won’t stop.

Given that summer is inevitable at this point (at least I hope it is!), I’ve really been ramping up my ice cream production at home. I’ve made three batches this past week alone! My freezer is well stocked and I’m ready for those hot, sticky summer days. Bring it on!

Pistachio and Dark Chocolate Chunk Ice Cream | www.floatingkitchen.net

This recipe for Pistachio and Dark Chocolate Chunk Ice Cream is seriously to die for. I love pistachio ice cream, and this homemade version rivals any that I’ve ever had from an ice cream shop. And trust me, I’ve tasted a lot. The secret is all in the pistachio paste that you make in your food processor with a bit of cream cheese and heavy cream. It’s the key step in this recipe to ensuring that every single bite of this ice cream is loaded with pistachio flavor. And it’s what gives it that pretty light green color as well. I know you’re going to absolutely love it!

Cheers,

Liz

Recipe barely adapted from Table for Two

Pistachio and Dark Chocolate Chunk Ice Cream

Yield: Makes about 1 quart

Pistachio and Dark Chocolate Chunk Ice Cream

Ingredients

  • For the Pistachio Paste
  • 3/4 cups unsalted shelled pistachios
  • 2 tablespoons cream cheese, softened at room temperature
  • 6 tablespoons heavy whipping cream

  • For the Ice Cream Base
  • 1 1/2 cups half and half
  • 1 cup sugar
  • 5 egg yolks
  • 1 1/2 cups heavy whipping cream
  • 1/2 tsp. vanilla extract
  • 1 cup finely chopped dark chocolate

Instructions

  1. Before you start, make sure the canister of your ice cream maker is frozen. To freeze completely, the canister should be in the freezer for at least 6 hours before you attempt to churn your ice cream.
  2. Make the pistachio paste. In the bowl of your food processor with the blade attachment, process the pistachio nuts until finely chopped. Add the cream cheese and pulse to combine and form a paste. Then with your food processor running, drizzle the heavy cream through the feed tube and process until everything is well combined. Set aside.
  3. Make the ice cream base. In a heavy bottom saucepan over medium heat, warm the half and half and the sugar, stirring until the sugar is completely dissolved.
  4. In a separate bowl, whisk the eggs yolks until they become pale yellow and thicken slightly. Temper the egg yolks by whisking about 1/2 cup of the warm half and half/sugar mixture into the eggs yolks. Then whisk the tempered egg yolks into the saucepan with the remaining half and half/sugar mixture. Cook over medium heat, stirring constantly, until the ice cream base thickens and coats the back of a spoon, about 5 minutes. Remove from the heat. Add the heavy cream, vanilla extract and the pistachio paste, whisking until the pistachio paste is evenly distributed and there are no visible clumps.
  5. Transfer the ice cream base to a clean bowl and cover with plastic wrap, pushing the plastic wrap all the way down to the surface of the ice cream base to prevent a skin from forming. Refrigerate until chilled, at least 4 hours or up to 24 hours.
  6. Once chilled, pour the ice cream base into the canister of your ice cream maker and churn until the mixture is nearly frozen and the consistency of soft serve, about 20 minutes. Add the dark chocolate and churn for another 2 minutes, just until the chocolate is evenly distributed.
  7. Transfer the ice cream to a freezer-safe container and place in your freezer. Freeze until it becomes firm, about 3-4 hours. Enjoy!
https://www.floatingkitchen.net/pistachio-dark-chocolate-chip-ice-cream/
  • Strawberry-Rhubarb Almond Scones

Strawberry-Rhubarb Almond Scones

Posted on May 27, 2014

I’m in Chicago right now on a little vacation, but I wanted to stop in and share with you this recipe for these amazing Strawberry-Rhubarb Almond Scones. Mmmm…just thinking about them now is making my mouth water!

You know how scones can sometimes be dry and crumbly. And if you close your eyes you could even actually imagine that you’re eating a hockey puck for breakfast instead of a scone? Yeah? Well, these are certainly NOT those kind of scones. In fact, I think these scones may be the most moist (say that three times fast!) and tender scones I have ever made.

Strawberry-Rhubarb Almond Scones | www.floatingkitchen.net

Strawberries and rhubarb are just meant to be together. They provide each other with the perfect balance of sweet and tart. And they are a fabulous duo for these Spring-worthy scones. Someone once said to me that combining strawberries and rhubarb was the most cliché thing in the cooking world today. Well maybe. But I don’t care. There is a reason that everyone does it. It’s freaking delicious!

I think we are heading into the last few weeks of rhubarb season, so don’t delay on making these babies!

Cheers,

Liz

Recipe adapted from Heather Christo and Two Peas & Their Pod

Strawberry-Rhubarb Almond Scones

Yield: Makes 8 scones

Strawberry-Rhubarb Almond Scones

Ingredients

  • For the Scones
  • 2 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup (8 tablespoons) cold butter, cut into pieces
  • 2/3 cups, plus 2 tablespoons, heavy whipping cream, divided
  • 1/4 tsp. almond extract
  • 1 egg
  • 3/4 cups rhubarb, cut into 1/2-inch pieces
  • 3/4 cups strawberries, stemmed and sliced
  • 1/3 cup sliced almonds

  • For the Almond Glaze
  • 3/4 cups confectioners sugar
  • 2-3 tablespoons heavy whipping cream
  • 1/2 tsp. almond extract
  • 1/4 cup sliced almonds

Instructions

  1. Pre-heat your oven to 425 degrees. Line a large baking sheet with parchment paper and set aside.
  2. In the bowl of your food processor with the blade attachment, pulse together the flour, sugar, baking powder, baking soda and salt. Add the cold butter and pulse until you have a coarse crumb.
  3. In a small bowl beat together 2/3 cups of the whipping cream, the almond extract and the egg. Add this liquid mixture to your food processor and pulse until the dough has just started come together.
  4. Turn the dough out onto a well floured counter top and using your hands, fold in the fruit and the sliced almonds, being careful not to over work the dough. The dough will be a bit shaggy and wet.
  5. Shape the dough into a round disk and then cut it into eight wedges. Transfer the wedges to your prepared baking sheet, leaving 1-2 inches between them. Brush the tops with the remaining 2 tablespoons of heavy cream.
  6. Transfer to your pre-heated oven and bake for 13-15 minutes, until the scones are slightly golden around the edges. Allow the scones to cool on their baking sheet for about 10 minutes before transferring them to a wire rack to continue cooling.
  7. While the scones are cooling, making the almond glaze. In a small bowl whisk together the confectioners sugar, the heavy cream (starting with about 2 tablespoons and adding more to achieve your desired level consistency) and the almond extract until smooth. Drizzle the glaze over the cooled scones. Sprinkle with the remaining sliced almonds.
  8. These scones are best when they are eaten the day they are made. But they will keep for up to 2 days in an airtight container at room temperature.
https://www.floatingkitchen.net/strawberry-rhubarb-almond-scones/

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