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Archive for the ‘ice cream’ Category

Mmmmmmm. Peace ice cream.

This summer we’ve toyed with triple-digit temperatures repeatedly, something that is increasingly becoming the new norm.  When the thermometer on our north-facing, shady porch says it’s 100 degrees F, it’s time for ice cream!  It’s peach season in Arkansas, so I can’t resist finding ways to use peaches. Why not ice cream?  Today’s recipe is for a peach ice cream that’s not too sweet, letting the natural goodness of the peaches shine.

Making ice cream at home is easy, as long as you have lots of ice, a little bit of patience, and an ice cream maker.  No, I’m not talking about Mr. Homesteader.  I’m talking about an electric machine.  I remember fondly the days that my family and friends took turns on a hand-crank ice cream maker.  I also remember when we bought our electric machine.  It’s the same one I use today, decades later.  Still, if you’ve got the muscles and time, go for a hand cranker, and burn off the ice cream before you ever eat it!

Now, let’s talk about two crucial ingredients that don’t go in the ice cream.  You need lots of cubed or crushed ice, at least one large bag if you need to buy it.  You’ll also need rock salt, also known as ice cream salt.  Some stores keep ice cream salt in the seasonal section, while others keep it with spices, salts, and baking staples.  We’ll use about a cup of rock salt today.

Peach Ice Cream

makes about 1 1/2 quart

Ice Cream Ingredients

As always, you should be able to find everything listed here in organic form, so buy organic if you can.

  • 4 egg yolks (Save the whites!  Use them for an egg white omelet with seasonal vegetables, and you’ll have a light, fluffy, flavorful summer breakfast.  Ask me if you want a recipe.)
  • 1/2 cup sugar
  • optional:  1/4 cup nonfat dried milk
  • 2 cups half and half (or whipping cream if you’re feeling decadent)
  • 2 cups milk (whole or 1%)
  • 1/4 teaspoon salt
  • 2 tablespoons real vanilla extract
  • 4-5 ripe peaches

Method

Using a whisk, stir together the egg yolks, the sugar, and at least one cup of the cream in a heavy-bottomed pot.  (Whisk in the nonfat dried milk too if you are using it.)  Heat over medium heat, whisking regularly, until the mixture is too hot to stick your finger in and hold but not boiling.  Adjust heat to hold it there as necessary.  If you have a candy thermometer, we’re looking for about 140 degrees F, held for 5-10 minutes.  Whisk more as the temperature rises.  The mixture should thicken a little as the egg cooks, but don’t let the milk curdle!  Now take the mixture off the heat and add the rest of the half and half, milk, and vanilla.

Next peel and pit the peaches and dice them.  You can do this step in the early stages of cooking the egg mixture if you’d like.  Add the diced peaches and any liquid they’ve given off to the mixture.  Chill it well, even to the point of putting it in the freezer if you’re planning on making the ice cream in a few hours.

Is your mixture good and cold?  Break out that ice cream machine.  Using the method that comes with your ice cream maker, put the ice cream mixture in the cylinder, add the paddles, secure the top, and pour in the ice and salt, alternating as you add them.  We let our ice cream mix inside, in the air conditioning.  At 100 degrees F outside, the ice cream may never properly freeze.  Inside at about 80 degrees F, it freezes easily.  You’ll know your ice cream is ready when the paddles slow down and the machine starts to sound labored.  Hand-cranked machines will get harder to turn as the ice cream freezes, so save your best muscle at the party for last!

Quickly scoop the finished ice cream into a freezer container, being sure to share the paddles with your favorite people before the ice cream melts.  Avoid letting the ice cream thaw and re-freeze, as without commercial emulsifiers the ice cream can become hard.  You can dish up the ice cream immediately soft serve, or let it freeze a bit harder for those perfect round scoops!

Our next dessert will be rich chocolate ice cream, but before that I’ll post a tasty ratatouille Provençal recipe, to help you use up your bounty of summer garden and market vegetables.

Copyright Ozarkhomesteader 2011, including photographs.

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One of my favorite things about the Christmas season is making offerings from kitchen and heart for friends and family.  A consistent favorite among recipients not just for gifts but also gatherings is my cashew bark, a confection of chocolate, salty nuts, butter, and sugar.  Heat transforms the butter and sugar into a crisp toffee.  The chocolate and nuts encapsulate everything.  The combination is genuinely addictive.  Thank goodness the recipe is simple!

Before you get started, make sure that you have a heavy-bottomed pot (stainless steel is good), a candy thermometer, and a jelly roll pan.  You can do without the latter, but the first two are absolute necessities.

Ingredients

I was able to get every ingredient listed in organic form.

  • 3 cups chocolate chips or chopped chocolate chunks (dark chocolate or semi-sweet; milk chocolate is too sweet for me for this recipe)
  • 3 cups roasted, salted cashews (option:  try other nuts, like almonds, for a toffee more like those candy bars that shall not be named)
  • 3 sticks (1 1/2 cups) real butter (no, you may not use margarine; it will not work)
  • 2 1/4 cups packed brown sugar
  • 1 teaspoon vanilla

Chop chocolate chips or chunks in a food processor, pulsing on and off to avoid the chocolate melting, until they are just bits of chocolate.  (You may, of course, do this step by hand.)  Transfer the chocolate bits into a big bowl and then chop the cashews roughly, pulsing again.  They should retain some characteristics of cashews, not be pulverized into nut butter.  Mix the chopped cashews with the chocolate bits and set aside.

Now put the butter and brown sugar in a heavy-bottomed, high-sided pot. (Electric burner users:  you may want to use a wire diffuser to avoid burning.) Let the butter and sugar melt together at first over medium heat, stirring to combine.  As the mixture combines, hook the candy thermometer over the side of the pot, making sure to keep the tip submerged but well away from the bottom of the pot.  Make sure that all of the sugar crystals are melting, and then increase the heat a bit, stirring regularly.

Meanwhile, grease the jelly roll pan (about 17×11 inches) and use half of the cashew-chocolate mixture to coat the bottom lightly but evenly.  Just gently sprinkle it on. Now go back and stir the butter and sugar, which should be starting to resemble rising, molten lava.  Add the vanilla.  Be very careful, as the mixture will feel like molten lava if it gets on your hand!

Keep stirring while you watch the thermometer edge toward 300 degrees F, also known in candy making as the hard-crack stage.   Increase the heat if you must, but watch that temperature!  As soon as it hits 300 degrees, pick up the pot and quickly drizzle the butter-sugar lava over your cashew-chocolate mixture, leaving gaps that the lava will mostly fill in for you.  If any sections are left uncovered, smooth out the lava with the back of a metal serving spoon.  You need to move fast, as the mixture will start to harden almost immediately.  (No, sadly I do not have pictures, as I never have time for photographing  at this stage.)  Now quickly sprinkle on the rest of the cashew-chocolate mixture, making sure to get to the edges.  Press the cashew-chocolate mixture into the pan with the back of the same metal serving spoon you used above.  The chocolate will start to melt and hold everything together.  

Let the pan sit for a couple of minutes and then put it in the refrigerator or freezer, depending on how much time you have.  Be sure that it is relatively flat or the cashew bark will be thicker on one side than the other.

After a couple of hours in the freezer or a few more in the refrigerator, the cashew bark should be thoroughly chilled and ready to break into pieces.  Lift one edge and start breaking!

Ultimately, you want pieces that one could eat in one to three bites, since the toffee is incredibly rich.  Any smaller bits will make a wonderful topping for ice cream!

Store in air-tight container in the refrigerator for a couple of weeks or the freezer for a bit longer.  You can package the cashew bark for gift-giving too, as you long as you forewarn the recipient to keep it cold, or simply set it out as your offering for the next potluck or party.  Just be sure to save some for home, or you’ll find your family protesting!

This cashew bark has become a holiday favorite among my friends, family, and co-workers since I started making it almost two decades ago.  Do you have a favorite sweet treat you share for the holidays?  What’s the dish or treat you look forward to at holiday gatherings and in gift baskets?

You may also be interested in last year’s chocolate gift recipe, chocolate chip gingerbread.

Copyright 2010 Ozarkhomesteader.

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Recently I posted a savory tomato tart recipe, with the possibility of leftover pastry dough if you made an 8-inch tart.  I promised that I’d give you another use for that pastry dough, and here it is:  whole-grain apple turnovers.

I must admit that I grew up with whole pies, not turnovers nor my husband’s favorite from his Arkansas grandmother, fried pies made with her own dried fruit.  You could turn these turnovers into fried pies, but why?  They made Mr. Homesteader perfectly happy in the baked form and reminded both of us of fall when we were kids.

recipe for 4-5 turnovers

Start with 1 or 2 fresh apples.  I like to minimize waste, so I cut my apples into quarters and then eighths and then core them.  You may peel the apples if you want.  Now cut each slice in half to make chunks.  In a small, non-reactive pot, cook the apple chunks with a little water, cider, or even butterscotch schnapps and a teaspoon or more of cinnamon and a pinch of nutmeg. If you’re feeling decadent, you can add a little cream.  Cook the apples until they release some of their liquid and it cooks off.

Now let’s assemble the turnovers.  For this recipe you’ll need about a handful of chilled pastry dough, leftover from the tomato tart or another small pie recipe. (Picture a disk about four inches in diameter and an inch or a little less tall.) Because we’re making a sweet recipe, sprinkle a bread board or obsessively clean, dry countertop with sugar instead of flour if you want.  Roll out your dough to about 1/4-inch thickness.  Cut into rounds of about 4-5 inches each.  Re-roll the dough to get your last round out of the scraps if need be.

Now fill each dough round by putting a little mound of filling slightly off center.  Fold the round over the apple mound and press the edges together.  Use a fork to crimp the edges closed.  Poke holes in the top of the turnovers with a fork or small knife.  Place the turnovers on a baking sheet and sprinkle with extra sugar if you want.  Now bake them in a 375-400 degree F oven (toaster ovens work great for these) for about 15-20 minutes, until the filling reveals itself a little and the turnovers are golden brown.

Serve warm with a dollop of good vanilla ice cream or some apple butter.  Eat any leftover filling with your cereal tomorrow morning. Grin.

Mmmm.  Look at how pretty the sugar is, like a sprinkling of fall frost!

Here’s the dough recipe in its entirety, in case you want to make a big pile of turnovers.  Just remember to use about 1-2 apples for every 4 turnovers or so.

Crust Ingredients

  • 1 1/4 cups whole-wheat pastry flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 1/2 cup cold butter, cut into bits
  • optional but really tasty!:  handful or two of toasted pine nuts
  • 1/2 cup plain, nonfat yogurt
  • flour for rolling

Put the flour mixed with with salt and leavening and cold, cut butter in a medium-sized bowl.  Cut the butter into the flour, using a pastry cutter or fork.  Once you’ve cut in the butter, creating a mealy mixture, mix in the toasted pine nuts, breaking them with the pastry cutter.  Now stir in the yogurt, just until you’ve formed the dough. Do not overwork pastry dough! Wrap the dough and chill for a few minutes.  Roll on a well-floured or sugared bread board and cut into desired shape.

Do you have a favorite recipe that does double duty?  Did you grow up with baked turnovers or fried pies–or something different all together?

Copyright 2010 Ozarkhomesteader, including photographs.


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I can’t get enough of summer fruit.  Every day I gorge on melons and berries, knowing that their days in my farmers’ market and garden are limited.  It’s peaches, though, that not only make me know it’s summer but that also take me back to my roots.  There simply is nothing in the world like a ripe, fresh, juicy peach.  I eat a lot of them fresh, but it’s cobbler that makes me think of family.

Some day, I’ll part with my Georgia grandmother’s recipe for peach cobbler, which in fact is a deep-dish pie with a crunchy crust that you dish out with a big spoon.  Some day, I said.  Not today. Today I’ll give you the quicker, easier but still incredibly tasty version that I make for our smaller, slightly more health-conscious family.  We’re going to make it in a cast-iron skillet for ideal caramelization.  The topping, based on part of my grandmother’s cobbler pastry recipe, is amazingly simple (equal parts butter, sugar, and flour), and you will no doubt find its formula useful for sprinkling on muffins and coffee cake as well as cobblers.

For an 8-inch cast iron skillet you’ll need:

  • 4-5 ripe, large peaches
  • 2 tablespoons whole-wheat pastry flour
  • 2 tablespoons (or less) sugar
  • 1/3 cup cold butter
  • 1/3 cup whole-wheat pastry flour
  • 1/3 cup sugar
  • pinch or 2 or 3 of nutmeg

For a 10-inch cast iron skillet (or deep pie pan) you’ll need:

  • 6-8 ripe, large peaches
  • 3 tablespoons whole-wheat pastry flour
  • 3 tablespoons (or less) sugar
  • 1/2 cup cold butter
  • 1/2 cup whole-wheat pastry flour
  • 1/2 cup sugar
  • pinch or 2 or 3 of nutmeg

Preheat oven to 375 degrees F.  Begin by peeling the peaches and removing the pits.  I do this by slicing the peaches in quarters first.  Then slice the peaches into 8 pieces each.  Toss with the first sugar and flour listed.  Put them in your cast iron skillet or pie pan after making sure that your baking vessel is well-buttered.

Next cut the chilled butter into the larger quantities of sugar and flour using a pastry cutter or just a fork.  Just be sure to keep the butter cold; we’re not making cookie dough, and the resulting mixture should retain discrete tiny pieces of butter encapsulated by flour and sugar.  Sprinkle in the nutmeg.  Crumble the butter mixture on top of the peaches and bake at 375 degrees F for 30-45 minutes, until the  peaches are bubbly and the top is golden brown and crusty.  Serve with a small scoop of real vanilla ice cream on top. Mmmmmmm.

Peach-Blueberry Cobbler

Peach-blueberry cobbler:  Add fresh or frozen blueberries on top of the peaches.

Peach-bramble cobbler:  Add blackberries on top of the peaches.  I think this is my favorite variation!

Blackberry cobbler:  You got it–go all blackberries.  Try a pinch of allspice in the blackberries or a splash of lime juice and/or zest.

Blueberry cobbler (for Leigh):  You may want a bottom pie crust for this variation.

Fall Variations:

Apple cobbler: Use apples (a bit more thinly sliced than the peaches) with cinnamon mixed in with the apples and cinnamon and a tiny pinch of allspice with the nutmeg in the topping.  You could also add cranberries for a really festive touch, but first chop them and toss them with more sugar, as they are very tart.

Copyright 2010 Ozarkhomesteader.  Short excerpts with full URL and attribution to Ozarkhomesteader are welcome.  For all other uses, contact me.

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Today was a long day off the homestead, but I came home to a wonderful dinner of organic, free range, local chicken roasted with organic apples, green onions, and carrots, with  a side of roasted potatoes with rosemary and goat cheese.  As we cleaned up the dishes, my husband blurted out, “Okay, I made supper.  What’s for dessert?”  I had nothing on hand.  I absentmindedly wandered into the pantry.  Hmmmmm.  There was a bottle of microbrewery root beer, the root beer that I bought with my father when he was visiting.  And I knew we had a really good container of organic ice cream hidden the freezer.  Neither one is local, but the combination is like magic from childhood come to bless adulthood.  I made root beer floats tonight.  We took no prisoners.  I took no pictures.  I still hope it inspires you to reach back to the simplicity of the past.

Tall glasses.  One bottle.  Scoops of ice cream.  Put the scoops of ice cream in the glasses.  Pour on the root beer.  Slurp.  Eat using a long spoon.  Mmmmmmmmm.

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