Monthly Archives: June 2016

  • Tahini Ice Cream with Chocolate Chip Cookies

Tahini Ice Cream with Chocolate Chip Cookies

Posted on June 20, 2016
Category:

Happy first official day of Summer!

This past weekend was absolutely gorgeous. I was basically poolside the entire time. Only stopping to mix beertails, grill kebabs and watch a few episodes of Orange Is the New Black (I’m trying really hard not to binge!). Life can be pretty good sometimes.

Now I’m easing back into Monday with a longer than life to-do list and a big pile of laundry. Thankfully there’s ice cream to make the transition a little bit sweeter.

So…tahini-flavored ice cream. Are you down? Or does that sound totally weird to you?

Admittedly, I wasn’t sure myself initially. I was worried it might be too savory. And that the texture might be a little bit off as well. But I only needed to take one bite of this cool, creamy concoction to be completely sold on the idea. And I’m hoping that my opinion carries a little bit of weight around here, and you’ll be willing to give it a try.

Tahini Ice Cream with Chocolate Chip Cookies | www.floatingkitchen.net

Like a peanut butter-flavored ice cream, this tahini-flavored ice cream does have a bit of a savory, nutty undertone. But it’s most definitely still dessert. Especially with a few chunks of chocolate chip cookies weaved into the ice cream base (I used store bought cookies, but you could certainly make your own). It’s a fun flavor if you’re looking for something unique, but not totally over-the-top weird (I spotted dill pickle ice cream the other day…um NO!)

I’m sharing this Tahini Ice Cream with Chocolate Chip Cookies as part of Ice Cream Week (hooray!), which is being organized by my talented friend Amanda from A Cookie Named Desire. Dozens of bloggers will be sharing ice cream recipes throughout the week, and you can check them all out here on Amanda’s site. I hope you made some extra space in your freezer…

Oh and there are prizes, too! One lucky winner will win a bunch of ice cream related goodies, including items from Rodelle, Cuisinart, Zeroll and Tovolo. You can get all the details of the giveaway AND enter to win on Amanda’s site. Go do it! And good luck!

Cheers,

Liz

Tahini Ice Cream with Chocolate Chip Cookies

Yield: Makes about 1 quart

Tahini Ice Cream with Chocolate Chip Cookies

Ingredients

  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened at room temperature
  • 4 ounces tahini
  • 3/4 cups sugar
  • 1 tsp. vanilla extract
  • 1 tablespoon vodka, optional
  • 1 1/2 cups chopped chocolate chip cookies

Instructions

  1. Before starting, 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.
  2. Make the ice cream base. In a heavy bottom saucepan over medium heat, whisk together the milk, heavy cream, cream cheese, tahini (make sure you stir it well before using it) and sugar until well combined and smooth. The mixture will appear lumpy at first, but it will come together after a few minutes of whisking and warming. Do not let the mixture come to a boil. Once smooth, remove from the heat and transfer the ice cream base to a clean bowl. Stir in the vanilla extract. Cover and refrigerate until completely chilled, at least 4 hours or up to 24 hours.
  3. Churn the ice cream. Pour the chilled 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 vodka, if using, and churn for an additional minute. Then add the chopped cookies and churn until they are well distributed.
  4. Transfer the ice cream to a freezer safe container. Cover with plastic wrap, pushing the plastic all the way down to the surface of the ice cream. Freeze until firm, about 3 hours, before scooping and serving. The ice cream can be stored in your freezer for several days.
https://www.floatingkitchen.net/tahini-ice-cream-with-chocolate-chip-cookies/
  • Strawberry Shortcake with Lemongrass-Basil Whipped Cream

Strawberry Shortcake with Lemongrass-Basil Whipped Cream

Posted on June 9, 2016
Category:

Disclosure: This post is sponsored by Driscoll’s. All opinions are my own. Thank you for supporting companies that help to support Floating Kitchen!

It’s my birthday this weekend and…

{insert dramatic pause}

I’m going to be turning 36 years old.

Which officially makes me closer to 40 than to 30.

I’m not sure how I feel about that.

But I do know how I feel about birthday cake: pretty great.

Because I’m a June baby and strawberries are at their peak season, my Mom and Grandmother would always make me a strawberry shortcake to celebrate my special day (I’ve since learned that June 14th is National Strawberry Shortcake Day!). I fondly remember the light sponge cake, juicy strawberries and pillows of whipped cream that would mark this yearly occasion. And as an overly eager kid who could never seem to get enough sugar, that cake was definitely the best part of my day.

It seems that I’ve always preferred consumable gifts over material items.

This year, I decided to re-create my Grandmother’s strawberry shortcake recipe (with a few twists, of course!). And I’m so excited that Driscoll’s has agreed to help me out!

Strawberry Shortcake with Lemongrass-Basil Whipped Cream | www.floatingkitchen.net

I made my Grandmother’s sponge cake recipe exactly as she had written it out (although after some internet searching, I’ve come to believe that the sponge cake recipe is pretty standard). And then I used my 3-inch biscuit cutter to cut out little rounds. You can certainly skip this part and serve the cake as a sheet cake (which is how my Grandmother used to serve it), but my love for cute, individual desserts knows no boundaries. And bonus: you get all these scraps of cake from around the edges, which I lovingly refer to as the “chefs prerogative”.

Strawberry Shortcake with Lemongrass-Basil Whipped Cream | www.floatingkitchen.net

I slathered a thin layer of strawberry jam onto the sponge cake rounds. And then topped them with some Driscoll’s strawberries tossed in a little sugar and lemon juice. And because we’re all grown up now (at least according to my actual age), I made a wonderfully scented lemongrass and basil infused whipped cream. Don’t skip this part. The difference is rather remarkable. Trust me.

So…any advice for me in my 36th year of life? Eat more cake, maybe?

Cheers,

Liz

Strawberry Shortcake with Lemongrass-Basil Whipped Cream

Serves about 12

Strawberry Shortcake with Lemongrass-Basil Whipped Cream

Ingredients

  • For the Lemongrass-Basil Whipped Cream
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup chopped lemongrass
  • 2 tablespoons chopped fresh basil leaves
  • 2 tablespoons powdered sugar
  • 1 tsp. vanilla extract

  • For the Cake
  • 5 eggs, separated
  • 1 cup sugar, divided
  • 2 tablespoons fresh squeezed lemon juice
  • 1 tablespoon grated lemon zest
  • 1 cup sifted cake flour
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • About 1/4 cup strawberry jam

  • For the Strawberries
  • 2 packages (16 ounces each) Driscoll’s Strawberries
  • 1/4 cup sugar
  • 2 tablespoons fresh squeezed lemon juice

Instructions

  1. Infuse the whipped cream. In a medium saucepan over medium heat, warm the cream, lemongrass and basil until small bubbles start to form around the edges of the saucepan. Do not let the cream come to a boil. Remove the saucepan from the heat and let the cream cool to room temperature. Then cover and refrigerate for at least 4 hours or up to overnight.
  2. Meanwhile, make the cake. Pre-heat your oven to 350 degrees. Line the bottom of a rimmed 10 X 14-inch baking pan (see my notes below about baking pan sizes) with a piece of parchment paper and coat it lightly with non-stick cooking spray. Set aside.
  3. In the bowl of your stand mixer with the whisk attachment, beat the egg whites until small bubbles form. Slowly add in 1/2 cup of the sugar, beating on high speed until the egg whites becomes glossy white and stiff peaks form. Transfer the beaten egg whites to a clean bowl and set aside. In the same mixing bowl (no need to clean it out), beat the egg yolks until they become thick and pale yellow. Slowly add in the remaining 1/2 cup of sugar, beating on high until smooth. Beat in the lemon juice and zest. Gently fold the beaten egg whites into the egg yolks. In a small bowl, combine the dry ingredients. Then gently fold the dry ingredients into the egg mixture, working the batter until everything is just combined.
  4. Pour the batter into your prepared baking pan and smooth the top to create an even surface. Transfer to your pre-heated oven and bake for 15 minutes. The cake should be starting to brown a little bit around the edges and pull away from the sides of the baking pan slightly. Remove from the oven and set the baking pan on a wire rack to cool for about 5 minutes. Then remove the cake from the baking pan by carefully inverting the baking pan over a parchment paper-lined wire rack. The cake should easily come out. If the parchment paper has stuck to the bottom of the cake, peel it off and discard it. Allow the cake to cool completely before cutting and serving.
  5. Prepare the strawberries. Trim and discard the greens. Slice the strawberries in half or quarters. Toss the sliced strawberries in a large bowl with the sugar and lemon juice. Set aside for about 15 minutes to give the strawberries time to release some of their juices.
  6. Make the whipped cream. Chill your mixing bowl and whisk in your refrigerator for 5-10 minutes. Then strain the infused whipped cream into your chilled bowl, discarding the solids, and whisk on medium-high speed until the cream starts to thicken. Add the powdered sugar and vanilla extra and continue whisking until peaks form. Cover and refrigerate until ready to use.
  7. Assemble the shortcakes. Using a 3-inch round cookie/biscuit cutter, cut out rounds of shortcake. If you carefully space the cuts, you will be able to get 12 individual rounds. Spread about a teaspoon of strawberry jam onto each shortcake round. Then top with a spoonful of the strawberries, making sure to get some of the juices. Top with a dollop of whipped cream. Serve immediately.

Notes

1. There is some variability in the sizes of baking pans commonly labeled “jelly roll pans” or “half sheet pans”. I’ve made this recipe successfully in both a 10 X 14-inch pan and an 11 X 17-inch pan. Just adjust the cooking time by a minute or two, if necessary.

https://www.floatingkitchen.net/strawberry-shortcake-with-lemongrass-basil-whipped-cream/

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