The Only Ice Cream Recipe You’ll Ever Need

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My friend decided to try out a different version of our favorite celery ice cream with candied ginger and rum-plumped raisins.  He used a more custard-like ice cream base and made it dairy-free.  Lactose-free half-and-half will create a somewhat icier texture than normal, but he reports that it was a hit with his guests!

Notes:

  • You can play around with the proportions of cream and milk, as long as they add up to 3 cups
  • You can also cut down on egg yolks for a thinner base, but don’t go below three

Original recipe

 

The Only Ice Cream Recipe You’ll Ever Need
Adapted from the New York Times

Yield: 1 1/2 pints

For the ice cream base:

  • 2 cups heavy cream OR lactose-free half-and-half
  • 1 cup whole milk OR lactose-free half-and-half
  • 2⁄3 cup sugar
  • 1⁄8 teaspoon fine sea salt
  • 3-6 large egg yolks

For the flavoring:

  • Flavors from the NYTimes
  • For celery ice cream with candied ginger and rum-plumped raisins:
    • 1 cup golden OR regular raisins
    • 1/2 cup water
    • 2 tablespoons rum
    • 1/2 cup sugar
    • 1 teaspoon celery seeds, pounded lightly in a mortar with the pestle
    • 2-6 tablespoons finely diced candied ginger (depending on how much you like ginger)

 

If making celery ice cream with candied ginger and rum-plumped raisins, prepare raisins up to 1 month ahead of time:

  1. Put raisins in heatproof bowl.
  2. Combine water, rum, and sugar in small saucepan.
  3. Bring to a boil, stirring to dissolve the sugar.
  4. Pour syrup over raisins and let cool to room temperature.
  5. Refrigerate until chilled.  You can store the raisins in the refrigerator for up to 1 month.
  6. Before use, drain raisins.

The day before making ice cream:

  1. If necessary, place the canister of your ice cream maker in the freezer.

Make ice cream:

  1. In a small pot, simmer heavy cream, milk, sugar, and salt (plus celery seeds, if making celery ice cream) until sugar completely dissolves, about 5 minutes.
  2. Remove pot from heat.
  3. In a separate bowl, whisk yolks.
  4. Whisking constantly, slowly whisk about a third of the hot cream mixture into the yolks, then whisk the yolk mixture back into the pot with the cream.
  5. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170ºF on an instant-read thermometer).
  6. Strain through a fine-mesh sieve into a bowl.
  7. Cool mixture to room temperature.
  8. Cover and chill at least 4 hours or overnight.
  9. Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or store in freezer until needed.  (If making the celery ice cream, pack ice cream into storage container, folding in raisins and ginger as you go.)

 

 

 

 

 

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Celery Ice Cream with Candied Ginger and Rum-Plumped Raisins

Maker:0x4c,Date:2017-11-2,Ver:4,Lens:Kan03,Act:Lar01,E-Y

Right in time for the hot summer weather is this ice cream recipe.  I know celery seed ice cream sounds really weird, but it tastes amazing and is my favorite ice cream ever.

 

Celery Ice Cream with Candied Ginger and Rum-Plumped Raisins
Adapted from Jeni’s Splendid Ice Creams at Home by Jeni Bauer

Yield: 1 quart

For the raisins:

  • 1 cup golden OR regular raisins
  • 1/2 cup water
  • 2 tablespoons rum
  • 1/2 cup sugar

For ice cream base:

  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon tapioca starch OR cornstarch
  • 1 1/2 ounces (3 tablespoons) cream cheese, softened
  • 1/8 teaspoon fine sea salt
  • 1 1/4 cups heavy cream
  • 2/3 cup sugar
  • 2 tablespoons agave nectar OR light corn syrup
  • 1 teaspoon celery seeds, pounded lightly in a mortar with the pestle
  • 2-6 tablespoons finely diced candied ginger (depending on how much you like ginger)

 

The day before:

  1. If necessary, place the canister of your ice cream maker in the freezer.

Make rum-plumped raisins (can prepare up to 1 month ahead of time):

  1. Put raisins in heatproof bowl.
  2. Combine water, rum, and sugar in small saucepan.
  3. Bring to a boil, stirring to dissolve the sugar.
  4. Pour syrup over raisins and let cool to room temperature.
  5. Refrigerate until chilled.  You can store the raisins in the refrigerator for up to 1 month.

Make ice cream base:

  1. Mix about 2 tablespoons of milk with tapioca starch OR cornstarch in a small bowl to make a smooth slurry.
  2. Whisk cream cheese and salt in a medium bowl until smooth.
  3. Fill a large bowl with ice and water.
  4. Combine remaining milk, cream, sugar, and agave nectar OR corn syrup in a 4-quart saucepan.
  5. Bring to a rolling boil over medium-high heat, and boil for 4 minutes.
  6. Remove from heat and gradually whisk in tapioca starch OR cornstarch slurry.
  7. Bring mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute.
  8. Remove from heat.
  9. Gradually whisk hot milk mixture into cream cheese until smooth.
  10. Stir in celery seeds.
  11. Pour mixture into 1-gallon Ziploc freezer bag and submerge sealed bag in ice bath.
  12. Let stand, adding more ice as necessary, until cold, about 30 minutes.
  13. Pour ice cream base into frozen canister of ice cream maker and spin until thick and creamy throughout.  (Otherwise the ice cream will be on the hard, icy side after it finishes freezing.)
  14. Drain raisins and mix with candied ginger.
  15. Pack ice cream into storage container, folding in raisins and ginger as you go.
  16. Press a sheet of parchment paper directly against the surface and seal with an airtight lid.
  17. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Burmese-Inspired Chinese New Year Cake (Nian Gao)

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Recently I had a dessert called schweji at a Burmese restaurant.  This is a small cake made with cream of wheat or semolina flour that has raisins and a topping of poppy seeds.  Since today is Chinese New Year, I adapted a family nian gao recipe to make a gluten-free, schweji-inspired cake.

Baking note:

  • The schweji is coconut flavored, but the flavor of sticky rice is so strong that it will completely overwhelm coconut milk.  So you might as well use regular milk here.

 

Burmese-Inspired Chinese New Year Cake (Nian Gao)
Adapted from a family recipe

Yield: 9″x9″ cake

  • 1 lb sticky rice flour (I like to use a Thai brand, Erawan)
  • 3 eggs
  • 1/4 cup butter (or margarine), softened
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 3 cups milk
  • 1 cup raisins
  • poppy seeds for topping

 

  1. Preheat oven to 350°F.  Grease a 9″x 9″ baking pan.
  2. Beat the butter until creamy, then beat in the other ingredients.  The batter will be runny, and it’s fine if there are little pieces of butter floating in it.
  3. Scatter raisins evenly across bottom of baking pan.
  4. Pour batter into prepared pan.
  5. Sprinkle top with poppy seeds and bake for 50-60 min until the top is golden brown.  When done, the cake will be sort of jiggly and (what else?) sticky.

Applesauce Spice Bars

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The applesauce spice bars are a nice, cinnamon-y snack to have around.  I’m not sure why all the apple bits migrated to the center of the pan while baking, but regardless the bars taste fine.

 

Applesauce Spice Bars
Adapted from Dorie Greenspan’s Baking: From My Home to Yours

Yield: 32 bars

For bars:

  • 1 1/4 cups gluten-free OR all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter
  • 1 cup light brown sugar OR 1 cup white sugar+dollop molasses
  • 2 large eggs
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 tablespoon applejack OR brandy OR dark rum (optional)
  • 1 baking apple (such as Rome or Cortland, but I used a Fuji and it worked)
  • 1/2 cup raisins
  • 1/2 cup pecans, chopped (optional)
For glaze (optional):
  • 2 1/2 tablespoons heavy cream OR 2 tablespoons milk
  • 1/3 cup light brown sugar OR 1/3 cup white sugar+dollop molasses
  • 2-2 1/2 teaspoons unsalted butter
  • 1 teaspoon agave nectar OR light corn syrup
  • 1/2 teaspoon pure vanilla extract (optional)

 

  1. Center a rack in the oven and preheat to 350ºF.  Line a 9″ x 13″ baking pan with aluminum foil and butter or spray with cooking spray.  Place on a baking sheet.
  2. Peel, core, and finely dice or chop apple.  Set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, spices, and salt.
  4. In a medium heavy-bottomed saucepan, melt butter over low heat.
  5. Add brown sugar OR white sugar+molasses and stir with a whisk until it is melted and the mixture is smooth, about 1 minute.
  6. Remove pan from heat.
  7. Still working in the saucepan, whisk in the eggs one at a time, mixing until they are well blended.
  8. Add applesauce, vanilla, and applejack/brandy/rum (if using), and whisk until ingredients are incorporated and mixture is smooth.
  9. Using a rubber spatula, gently stir in dry ingredients.  If you’re using all-purpose flour, mix only until they disappear.  If you’re using gluten-free flour, don’t worry about over-mixing.
  10. Mix in apple, raisins, and nuts (if using).
  11. Scrape batter into baking pan and smooth top with a rubber spatula.
  12. Bake 25-28 minutes if gluten free, 23-25 minutes otherwise.  The cake should just start to pull away from the sides of the pan and a knife inserted in the center should come out clean.  For the gluten-free version, the central area of the top of the cake might still look moist, but that’s okay.
  13. Transfer baking pan to a rack and let cake cool.
  14. If desired, make the glaze: In a saucepan, combine cream OR milk, sugar, butter, and agave nectar OR corn syrup.  Put pan over medium heat and bring mixture to a boil, stirring or whisking frequently.  Reduce the heat so glaze simmers for 5 minutes, stirring and whisking frequently.  Remove pan from heat and stir in vanilla, if using.
  15. If desired, glaze bars: Pour hot glaze over the bars in the pan, spreading it evenly over the top with a long metal icing spatula.  The glaze cools and begins to solidify relatively fast, so work quickly while it is still runny.  Let bars cool to room temperature before you cut them.
  16. Remove cake in aluminum foil from pan and careful peel foil down from edges.  Cut cake into 32 rectangles, each about 2 1/4″ x 1 1/2″.  Carefully lift off foil.
  17. The bars can be stored in a covered container at room temperature for up to 3 days.

Sour Cream Cookies

This is a tender cookie studded with raisins or cranberries (or even chocolate chips if you prefer).  They spread out more when gluten free, as expected, but not unreasonably so.

Original recipe

Sour Cream Cookies
Adapted from All Recipes

Yield: 24 cookies

  • 1/2 cup shortening OR butter
  • 1 teaspoon vanilla extract
  • 1 to 1 1/2 cups packed brown sugar, depending on how sweet you want them
  • 2 eggs
  • 1 cup sour cream
  • 3 cups gluten-free OR all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 cups raisins OR cranberries OR chocolate chips
  • 2 cups chopped pecans (optional)
  1. In a medium bowl, cream together shortening OR butter, sugar, eggs, and vanilla until smooth.
  2. Stir in sour cream.
  3. Mix in salt, baking powder, and baking soda.
  4. Mix in flour.
  5. Stir in raisins OR cranberries OR chocolate chips, and pecans if using.
  6. Cover dough and refrigerate for 1/2 hour.  (This step is less important if you’re using gluten-free flour, so I usually skip it.)
  7. Preheat oven to 350ºF.  Grease cookie sheet.
  8. Drop dough by teaspoonfuls onto prepared cookie sheet.  Space cookies 1-2 inches apart, using the larger distance if gluten free.
  9. Bake 15-20 minutes.

Carrot Cake

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Like most dense cakes, carrot cake turns out well gluten free.  The coconut, pineapple, and cranberries or raisins add extra flavors and texture, and help hold the cake together.  And you just can’t go wrong with cream cheese frosting.

For baking instructions for a gluten-full version, see here.

Original recipe

 

Carrot Cake
Adapted from All Recipes

Yield:  Two-layer 9″ round cake

  • 3 eggs
  • 3/4 cup milk OR buttermilk OR plain yogurt
  • 3/4 cup vegetable oil
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 2 cups gluten-free flour
  • 2 teaspoons baking soda
  • 2 cups shredded carrots
  • 1 cup flaked coconut
  • 1 (8-oz) can crushed pineapple with juice
  • 1 cup cranberries OR raisins
  • 1 cup chopped walnuts or pecans (optional)

 

  1. Preheat oven to 350ºF.  Grease and flour two 9″ round pans.
  2. Mix together eggs, milk (OR buttermilk OR plain yogurt), vegetable oil, sugar, and vanilla.
  3. Mix in cinnamon, salt, and baking soda.
  4. Mix in flour.
  5. Stir in shredded carrots using a large wooden spoon.
  6. Stir in coconut, crushed pineapple and juice, cranberries OR raisins, and walnuts and pecans, if using.
  7. Pour batter into cake pans.
  8. Bake for 1 hour, or until a toothpick inserted near the center comes out clean.
  9. Cool for at least 20 minutes on a wire rack.
  10. Frost with cream cheese frosting.