Fudge Ripple Ice Cream

Summer doesn't even officially start for 11 more days, but I'm beating it to the punch with easy ice cream recipes. Unlike most women, I don't like chocolate (and I hate to shop); but I made this for my skinny husband who can eat ice cream every day and not gain an ounce. I only slightly modified the simple vanilla ice cream recipe in the instruction booklet that came with my Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbet Maker.

Just made up a recipe for fudge sauce because the only recipe I had called for chocolate and cream, and I was out of both. The chocolate sauce recipe in the Cuisinart book called for both those things plus light corn syrup, and I have an aversion to corn syrup (dark or light, high fructose or otherwise). So working with what I had on hand, I came up with the one below.

As I mentioned, I have the Cuisinart; but if you have a KitchenAid stand mixer, they have an attachment you can get, the KitchenAid KICA0WH Ice Cream Maker Attachment. Some of you might even have the old-fashioned kind of ice cream maker that uses ice and rock salt. Whichever you prefer is fine, but I can't imagine summer without an ice cream maker!

Simple Fudge Ripple Ice Cream

(Makes about 5 cups)

The Ice Cream

1 cup milk (I used 2%)
2/3 cup sugar
2 teaspoons vanilla extract
Pinch salt
2 cups heavy whipping cream

The Fudge Sauce

1/2 cup sugar
4 tablespoons unsweetened cocoa powder
Pinch salt
1/3 cup water
1/4 teaspoon vanilla
2 tablespoons unsalted butter

1 In medium bowl (I use a 2-quart glass measure to make pouring into the machine easier), whisk together milk, sugar, vanilla and salt until the sugar is dissolved. Stir in the heavy cream (I use Organic Valley dairy products). Cover and refrigerate at least 2 hours or overnight.

2 Meanwhile, at least 2 hours before making the ice cream, make the sauce. In medium saucepan, whisk together sugar, cocoa, salt and water. Cook over medium heat, stirring constantly, until mixture comes to a boil; continue cooking for 1 minute. Remove from heat, and stir in vanilla and butter until butter is melted. Let cool at room temperature, then chill for about 30 minutes before using. If you chill it too long, you'll need to wait for it to warm up a bit because it needs to be thin enough to drizzle into "ripples." 

3 Assemble the Cuisinart ICE-21 (or KitchenAid attachment) ice cream maker; turn it on. While it is running, pour the chilled mixture through the spout. Let mix until thickened, about 15 to 20 minutes.

4 Transfer third of the soft ice cream to a freezer-safe airtight container, drizzle on some of the sauce. Repeat twice (you'll have enough sauce left over to decorate the serving dishes). Place in freezer for at least 4 hours. If it is super hard when you're ready to use it, remove it from the freezer 15 minutes before serving.

Broccoli Salad - A High-Protein Version

The first time I had a broccoli salad was more than twenty years ago at my father's house. He had only cooked on two previous occasions (besides barbecue) in my entire life, but after my mother died he had to start cooking for himself. I don't recall how he came up with it--it wasn't something my mother had made--but his broccoli salad was really good and became one of his specialties for the rest of his life.

This will tell you how much he didn't cook until he had to. I understand, married to the world's greatest cook, why cook? But my mother actually timed her outings around my father's meals on the days he wasn't working. One day she and I got a bit carried away in town and didn't make it back quite on time. Daddy had actually gone into the kitchen and made himself a ham and cheese sandwich. We got there just in time to see him take his first bite. He gave his head a little shake as if biting down on something "tough." Then he peeled back the top slice of bread to see what the deal was. We spotted the telltale glint of light on plastic. Turns out he had used an individually wrapped cheese slice without unwrapping it. It had been so many years since he had made a sandwich, he didn't know about such things. Needless to say, he was totally disgusted.

So he had a lot to learn once he was on his own. His specialties were beef stew, pot roast and broccoli salad. We loved it, but I still can't quite bring myself to make it. When I do, I'll post it here because I'm sure you'll like it.

In the meantime, here's a broccoli salad I just had for the first time at a big potluck dinner. Not having the recipe, I just wrote down what all I thought was in it and went from there. Since it came out really well, I'm sharing it with you. And, someday, I'll share Daddy's Broccoli Salad [added two years later] with you too!

If you're vegetarian or vegan, this salad can be a good source of protein with its black beans, edamame and sunflower seeds. I like to "beef up" all sorts of things with beans; I'd probably waste away without them! (I was short on broccoli for the batch in the photo, so it looks more like edamame salad!) 

If you like it, please Pin it and share it! 

Broccoli Salad

(Makes eight 1-cup servings)

3 to 3 1/2 cups (12 ounces) finely chopped raw broccoli
1 15-ounce can black beans, rinsed and drained
1 10-ounce bag frozen shelled edamame, cooked and cooled
1/4 cup very finely chopped red onion, rinsed and drained
1/3 cup roasted and salted sunflower seeds
1/3 cup dried cranberries, finely chopped
1/2 cup mayonnaise
3 tablespoons red wine vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper

1 In 2- to 2.5-quart bowl, combine broccoli, beans, onion, sunflower seeds and cranberries.

2 In small bowl, whisk together remaining ingredients.

3 Stir dressing into salad. Cover and chill for at least 4 hours or overnight.

Jean

Butter Pecan Ice Cream

Yes, another ice cream recipe! As I said, I missed the boat last year but finally bought myself the Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbet Maker. Now I'm making up for lost time! I normally wouldn't post two in a row, but my husband was clamoring for more homemade ice cream! For information about using the machine, see last week's Strawberry Ice Cream post.

This recipe was inspired by one in the instruction booklet that came with the machine. It's an easy, no-egg, uncooked ice cream. I made a simple flavor improvement. And it is fabulous! In the coming months I'll be developing my own recipes for more uncooked ice creams like these as well as custard-style ice creams, frozen yogurts and sorbets. I'm so excited!

It's wonderful on its own, but if you want a summer dessert that'll make people stand up and holler, put a scoop of this on the plate next to a wedge of Peach Pie with Lattice Crust! Can't wait for peach season!

Simple Butter Pecan Ice Cream

(Makes about 5 cups)

1/3 cup sugar
1/3 packed cup dark brown sugar
2 teaspoons vanilla extract
Pinch salt
1 cup milk (I used 2%)
2 cups heavy whipping cream
2 tablespoons unsalted butter
1 cup (4 ounces) pecans, finely chopped
1/8 teaspoon salt

1 In medium bowl (I use a 2-quart glass measure to make pouring into the machine easier), whisk together sugars, vanilla, salt and milk until the sugars are dissolved. Stir in the heavy cream. Cover and refrigerate at least 2 hours or overnight. I always do overnight because I'm a do-as-much-as-possible-ahead-of-time type! (I use Organic Valley dairy products.)

2 At least an hour before making ice cream, melt the butter in a small skillet (I use the All-Clad Stainless 8-Inch Fry Pan) over medium-low heat. Add pecans and salt. Cook, stirring frequently, until pecans are toasted, about 6 to 8 minutes. Set aside to cool completely.

3 Assemble the Cuisinart ICE-21 ice cream maker; turn it on. While it is running, pour the chilled mixture through the spout. Let mix until thickened, about 10 to 15 minutes. With it still running, pour the toasted pecans through the spout and let mix in completely, up to 5 minutes.

4 Transfer the soft ice cream to a freezer-safe airtight container and place in freezer for at least 2 hours. Remove from freezer 15 minutes before serving.

Strawberry Ice Cream and Equipment Review - Cuisinart ICE-21 Ice Cream Maker

Strawberry ice cream says "Summer" like no other dessert. After missing the boat last year, I was determined to make this The Summer of Homemade Ice Cream here at Delightful Repast. So I finally bought myself the Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbet Maker. Now I'm kicking myself for waiting so long!

No rock salt. No ice. It's so easy! First off, wash the lid, freezer bowl and mixing arm. Place the thoroughly dry freezer bowl upright on flat surface at the back of your freezer (where it's coldest) and freeze for 16 to 24 hours, depending on your freezer (which should be set to 0 degrees Fahrenheit). To see if it's frozen, give it a shake. If you don't hear the liquid moving around, it's frozen. I plan to just leave it in the freezer so it's ready to go at all times!

This recipe was adapted from one in the instruction booklet that came with the machine. It's a simple, no-egg, uncooked ice cream. And it is fabulous! Next time I'll try a custard-style ice cream. Or a frozen yogurt. Or a sorbet. I don't know what to do next. I think I need to order at least one more freezer bowl. Can you tell I'm excited?!

I use all organic ingredients. If you can't get organic milk and cream, at least get a brand that doesn't have hormones. And, please, insist on organic strawberries. Conventionally grown strawberries are number three on the current list of the "Dirty Dozen" most pesticide-contaminated fruits and vegetables you can buy. Only conventionally grown celery and peaches are more contaminated!

Simple Fresh Strawberry Ice Cream

(Makes about 5 cups)

1 1/2 cups hulled and sliced strawberries (1-pound clamshell more than enough)
1 cup milk (I used 2%)
2/3 cup sugar
1 1/2 teaspoons vanilla extract
Pinch salt
1 1/4 cups heavy whipping cream


1 By hand or in food processor, chop strawberries as finely or as coarsely as you like. Place in a small bowl; stir in half of the sugar. Let macerate for an hour.

2 In medium bowl (I use a 2-quart glass measure to make pouring easier), whisk together milk, remaining sugar, vanilla and salt until the sugar is dissolved. Stir in the heavy cream, then stir in the strawberries with their juice. Cover and refrigerate at least 2 hours or overnight.

3 Assemble the Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbet Maker; turn it on. While it is running, pour the chilled mixture through the spout. Let mix until thickened, about 15 minutes.

4 Transfer the soft ice cream to a freezer-safe airtight container and place in freezer for at least 2 hours. Remove from freezer 15 minutes before serving.

Review - Outstanding in the Field - A Restaurant Without Walls

Outstanding in the Field is "a restaurant without walls, a roving culinary adventure." They've been setting up the long table since 1999, showcasing local food and wine. I've wanted for the longest time to attend one of these events and was delighted to accept their kind invitation. The 2011 tour (May to the end of the year) includes several events in Canada and Europe as well as dozens across the US. This month suited my schedule best, and I saw one of my favorite destinations on the list for May.

The venue for the May 11 event was Earthtrine Farm in Ojai, a short drive inland on California's Central Coast. This was the second time host farmers BD and Liz Dautch have welcomed OITF to their well-tended fields in the picturesque Ojai Valley. Guests gathered in the orchard at 4 o'clock for wine and passed hors d'oeuvres, followed by a tour of the small certified organic farm where the Dautches grow oranges and other fruits, vegetables and herbs, harvesting over a hundred varieties of produce throughout the year.

After the tour, we all–-farmers, producers, winemakers, food artisans, diners-– settled in at the long table to share a delightful repast served family-style. Throughout the meal, local suppliers went around the table telling diners the story of their ingredients that went into the meal.

Guest chef Rachel Main of Main Course California in neighboring Ventura prepared a delectable meal with ingredients from Earthtrine Farm, Santa Paula grower Dave Pommer, Ventura farmer Mary McGrath, Ojai's Watkins Cattle Company, Ventura's Ocean Pride Seafood and Santa Barbara Pistachios.

Guest winemakers Mike and Chris Brown of Cantara Cellars in nearby Camarillo provided wines to complement each course: Lodi Albarino 2010 and Amador County Tempranillo 2008 with the hors d'oeuvres, Lodi Chardonnay 2009 with the chilled lettuce soup, Lodi Syrah Rose 2009 with the vegetable kimchi, Lodi Old Vine Zinfandel 2009 with the Baja yellowtail, carrot puree, tempura Japanese turnips and grilled sprouted broccoli.

Part of the mission of Outstanding in the Field is to reconnect diners to the land and the origins of their food. Believe me, when diners are seated at the long table right there in the field eating foods just picked from that field, they definitely feel connected to the land! The other part of the mission of OITF is to honor the local farmers and food artisans. Mission accomplished!

Check the Outstanding in the Field schedule for an event in your area or somewhere you'd like to visit.