Ice Cream Flavor of the Week: Sweet Potato with Maple-Glazed Pecans

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For Thanksgiving, I was in charge of responsible for bringing the rolls and dessert. My family knows I’ve been learning how to cook and bake for most of the year and were excited to try some home-baked goodies.

I used Peter Reinhart’s formula for white bread variation #2 (made with buttermilk) from The Bread Baker’s Apprentice for the rolls.  I’ve made these rolls a few times already and they are now my go-to recipe for party rolls. They’re fairly simple and are always a big hit.

As for dessert, my mother requested traditional pumpkin pie. This did not excite me. I don’t like pumpkin pie. I made a recipe for Pumpkin Cream Pie I found in the November 2008 issue of Everyday Food. People seemed to like it. I also made a brown-sugar apple cheesecake from Dorie Greenspan’s Baking…From My Home to Yours. It was a past Tuesdays with Dorie selection and one I could cross off my list of completed recipes. It was very delicious and a big hit, but it was the ugliest cheesecake I’ve ever seen.

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I also brought ice cream. Rather than bring plain vanilla ice cream, I decided to make Sweet Potato Ice Cream with Maple-Glazed Pecans. One thing (out of many, many) I love about David Lebovitz is his descriptions at the beginning of {almost} every recipe in The Perfect Scoop. In the one for this ice cream, he encourages the reader to use brightly colored sweet potatoes with a vibrant orange color. He mentions that sometimes he will even scratch off the peel a bit with is fingernail before purchase to ensure the color quality. So there I was in Trader Joes, scratching the surface of sweet potatoes looking for brightly colored ones.

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The ice cream was a  success. At first my mother was skeptical about the flavor. She loved it and talked about it the next day, the next day, and maybe again today–I haven’t talked to her yet. Too bad she never tasted the Basil Ice Cream I made over the summer. 😛

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Ice Cream Flavor of the Week: Blueberry Cheesecake Ice Cream

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Or as P says: “the pure taste of cheesecake distilled into ice cream goodness”. 😛 Another recipe from David Lebovitz’s The Perfect Scoop as I’m trying to churn my way through the book.

Although P loved this ice cream, I thought it tasted too much like cheesecake. I think it needed some sort of texture like graham crackers or tart crust blended in.

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Ice Cream Flavor of the Week: Dexter’s Chocolate Pudding Ice Cream

Black & White Chocolate Cake for Bobbie

This ice cream was inspired by the first episode of season 3 of Showtime’s Dexter. If you watch the show, you know that chocolate pudding played a big role in this episode. (At least from my perspective, my husband didn’t even remember it).

I had left-over chocolate pudding  from a layer-cake I made for my secretary’s birthday and swirled it into a non-custard based chocolate ice cream. In retrospect I probably should have used a vanilla ice cream as you could barely see the chocolate pudding and it was way toooo chocolatey for my taste.

Ice Cream Flavor of the Week: Roasted Banana Ice Cream

Recipe #276

If you love bananas, you will love this ice cream. The intense flavor is brought out by roasting bananas for 40 minutes in the oven with a bit of butter and brown sugar. After roasting, the bananas and the resulting caramel-ly syrup are pureed in a blender with milk, sugar, and vanilla extract. That’s it, easy-peasy!  😛 Even with out eggs, it’s very creamy and smooth.

Ice Cream Flavor of the Week: Vietnamese Coffee Ice Cream

Recipe #274

This week I decided to make Vietnamese Coffee Ice Cream from David Lebovitz’s The Perfect Scoop. Unlike other ice creams, this recipe called for very little cream. Instead like Vietnamese coffee, sweetened condensed milk was used. Even with extra-long churning and freezer time, this ice cream remained on the softer side. Even though it wasn’t as  firm as I would have liked, it was very good. Yum!

Vietnamese Coffee Ice Cream

Adapted from The Perfect Scoop
  • 1 1/2 cups sweetened condensed milk (almost 2 small cans)
  • 1 1/2 cups very strongly brewed coffee
  • 1/4 cup heavy cream
  • 1/4 cup whole milk
  • Big pinch of ground coffee grounds

Stir together all of the ingredients and chill in refrigerator until very cold. Freeze in ice cream maker according to manufacturer’s directions.