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.

Spago Cheesecake

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This cheesecake is rich and creamy and translates well to gluten-free-ness.

Baking notes:

  • With a hot water bath during baking, it’s a little scary to remove the pans from the oven, but I found that placing the pans on a large baking sheet decreases the risk of burning yourself.
  • If you’re impatient and don’t mind a slightly warm cheesecake, you can eat it the same day you bake it.

Original recipe

 

Spago Cheesecake
Adapted from Wolfgang Puck

Yield: 9-inch cake

Crust:

  • 1/2 cup gluten-free flour
  • 1/2 cup pecans (or walnuts), finely chopped OR 1/2 cup gluten-free flour
  • 2 tablespoons brown sugar OR 2 tablespoons white sugar+dollop molasses
  • 4 tablespoons unsalted butter, at room temperature

Filling:

  • 1 1/2 pounds cream cheese, at room temperature, cut into small pieces
  • 1 cup white sugar
  • 1/4 teaspoon salt
  • 3/4 cup sour cream OR plain yogurt
  • 1 tablespoon dark rum
  • 1 tablespoon lemon juice
  • 2 tablespoons vanilla extract
  • 3 eggs

 

  1. Position the rack in the center of the oven and preheat the oven to 350ºF.  Butter or coat with nonstick spray, the bottom of a 9-inch springform pan.
  2. In a large bowl, assemble all the ingredients for the crust.  Mix them together with your hands.  If using nuts, the mixture will resemble very small pebbles.  If using only flour, the mixture will resemble damp sand.
  3. Press the crust into the bottom of the springform pan, covering the base completely and evenly. Wrap heavy-duty aluminum foil, or two layers of regular foil, around the pan’s bottom and halfway up its sides, pleating the foil to tighten it securely.
  4. Bake the crust for 10 minutes. Because it’s gluten free, it will remain light in color.  Remove from the oven and set aside.
  5. To make the filling: Put the cream cheese, sugar, and salt in the large bowl of an electric stand mixer fitted with a paddle or beaters or in a large mixing bowl. Using the stand mixer or a hand mixer on medium speed, beat the ingredients until smooth, stopping often to scrape down the sides of the bowl and under the blades with a rubber spatula.
  6. Turn the speed high and continue to beat until mixture is creamy.
  7. Stop the mixer and add the sour cream OR plain yogurt, rum, lemon juice, and vanilla; then, on medium speed, continue beating until well blended.
  8. Add the eggs and beat just until combined.
  9. Scrape the filling into the prepared springform pan.
  10. Bring a kettle of water to a boil. Place the springform pan inside a slightly larger baking pan. Use an oven glove, pull out the oven shelf and place the baking pan on it. Pour enough hot water into the pan to reach halfway up the sides of the springform pan, but not above the foil. Carefully slide the shelf into the oven and bake the cheesecake until its top is slightly golden and slightly firm in the center, about one hour and 10 minutes.
  11. Carefully remove the baking pan from the oven. Lift out the springform pan and place it on a wire rack to cool, carefully folding down the foil on its sides to promote quicker cooling. When the pan is cool enough to touch, completely remove the foil and continue cooling. When the cheesecake is completely cool, cover the pan loosely with a clean sheet of foil and refrigerate overnight.
  12. When ready to serve, remove the cheesecake from the refrigerator. Dip a long, sharp knife in warm water and run the knife around the inside of the springform pan to loosen the cake. Remove the outer ring. Continue to dip the knife into warm water as necessary as you cut neat wedges.

Japanese Souffle Cheesecake

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I first tried Japanese souffle cheesecake on a visit to Taiwan and really liked it.  As its name suggests, it’s fluffier and lighter than American cheesecake.  The gluten-free version is somewhat crumbly, but if you use a sharp knife and clean off the blade between cuts, that should help.

Original recipe

 

Japanese Souffle Cheesecake
Adapted from Just One Cookbook

Yield: 9″ cake

For cake:

  • 400 (14.1 oz) cream cheese, at room temperature
  • 5 tablespoons+1/2 cup (60 g+100 g) granulated sugar, divided
  • 4 tablespoons (60 g) unsalted butter, cut into 4 pieces, at room temperature
  • 6 large egg yolks, at room temperature
  • 200 ml heavy whipping cream, at room temperature
  • 2 teaspoons (10 ml) lemon juice
  • 1 tablespoon rum (optional)
  • 1/2 cup (80 g) gluten-free OR all-purpose flour
  • 6 egg whites, at room temperature

For the glaze:

  • 3 Tbsp apricot jam, or other seedless jam of your choice
  • 1 tsp water

 

  1. Measure out cream cheese, butter, egg yolks, and heavy cream, and bring them to room temperature.
  2. If you feel motivated, lightly grease bottom and sides of a 9″ springform pan with cooking spray and line with parchment paper.  This will make the sides of the cheesecake look tidier and make removal easier.  However, I just served it directly from the base of the pan, so I skipped the extra step.
  3. Wrap base and sides of pan with aluminum foil, preferably extra-large heavy duty foil.  Make sure the foil comes up the sides to prevent seepage from the water bath.
  4. Center rack in oven and preheat to 320°F.  Boil water for water bath.
  5. While water is coming to a boil, in the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, beat cream cheese and sugar on medium-high speed until smooth.
  6. Beat in butter and mix until smooth.
  7. Beat in egg yolks and heavy cream and mix until smooth.
  8. Beat in lemon juice and rum and mix until very smooth.
  9. If desired, sift flour twice before beating it in all at once.  (I skipped the sifting.)  Again, mix well.
  10. Pour batter into a large bowl.
  11. Wash mixer bowl and dry completely.  Any oil or water will prevent the meringue from fluffing up properly.
  12. In the clean, dry bowl, beat egg whites on medium-low speed until foamy.
  13. While continuing to beat, pour in sugar in three additions.
  14. Beat on high speed until meringue forms stiff peaks.  It should double in volume and look thick and glossy.  Don’t overbeat, or you won’t be able to fold the meringue into the batter properly.
  15. Add 1/3 of the meringue to batter and mix well to lighten batter.
  16. Add the rest of the meringue in 2-3 more additions, gently folding it in with a rubber spatula.
  17. Pour batter into pan and drop the pan from a height of 2-3″ onto the countertop to remove any air bubbles.
  18. Set cake pan in large roasting pan and pour in boiling water until it comes 1″ up the sides of the cake pan.
  19. Bake for 60 minutes, or until light golden brown.
  20. Lower temperature to 300ºF and bake for 30 minutes longer, or until a toothpick inserted in the center of the cake comes out clean.  Don’t worry if the top has cracked a little.
  21. Turn off oven and crack the door open. Let cake sit in oven for 15 minutes so it can cool gradually.
  22. Take cake out from oven, remove aluminum foil, and place springform pan on wire rack to cool.
  23. In a small bowl, heat jam and water in microwave for 30 seconds.  It will be very runny.
  24. Spoon jam glaze onto cake and spread evenly with the back of the spoon.
  25. Cool cake completely, transfer to serving platter, and refrigerate for a few hours before serving.  (Or you can just leave the cake in the pan.)  Cover to prevent it from picking up any other flavors.
  26. To serve, cut cake with a fishing line or a warm knife.  For the cleanest cuts, run knife under hot water and wipe off before each cut.
  27. Cake can be stored, covered, in refrigerator for up to 3 days or in the freezer for up to 2 months.  Just defrost at room temperature while covered.  The glaze looks best the day it’s applied, so I would store the cake unglazed.

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.