Paul’s Special Occasion Ice Cream and Cookies

Today is a special day. Not only is it the 29th of February, a day only occurring once every 4 years. It’s 2/29/2012, a day that will occur only once; a day filled with peace,  love and happiness. To that end, I present Paul’s Special Occasion Ice Cream. What’s the special occasion? Eating this ice cream, of course.

Paul loves white chocolate. I often find him in the pantry eating my white chocolate chips. True story! I know white chocolate brings out strong emotion in people and divides people into different camps. You love it, you hate it, or you like it okay. I’m in the third group but I find myself baking with it more and more. You’re welcome, Paul. 😉

I churned up a batch of David Lebovitz’s White Chocolate Ice Cream from his book The Perfect Scoop. Since white chocolate is the main attraction, I used my block of Callebaut. No chips here. This is a repeat recipe. I’ve made it once before. Again, you’re welcome Paul. My repeat list is very short.   This time I swirled in some biscoff spread because it’s oh so good and since we discovered it we’ve been using it in everything.

White Chocolate Ice Cream

From The Perfect Scoop by David Lebovitz
  • 8 ounces white chocolate
  • 1 cup whole milk
  • 2/3 cup sugar
  • Pinch of salt
  • 5 large egg yolks
  • 2 cups heavy cream

Place the white chocolate  in a large bowl and set a mesh strainer over the top.

Warm the milk, sugar, and salt in a medium saucepan.  In a separate medium bowl, whisk together the egg yolks.  Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.  Pour the custard through the strainer over the white chocolate.  Stir until the white chocolate is completely melted and the mixture is smooth, then stir in the cream.  Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer’s instructions.

I baked up a batch of Alice Medrich’s Macadamia and White Chocolate Chunk  Cookies from Chewy Gooey Crispy Crunchy to go with the ice cream. These are  a little different than other versions because you grind up rolled oats and add them to the batter. It makes them taste a bit nuttier and heartier than the traditional version. Very tasty. You can find the recipe HERE.

Photos by Paulrus

a pair of bundts

Milk Chocolate Mini-Bundt Cake

I am able to cross off two more TWDv1.0 recipes on my list of incompletes. Both are bundts. Both are beyond mini mini-bundt cakes. I recently bought a mini-bundt pan that holds 12 instead of the usual 6 which was the size suggested by Dorie Greenspan to bake Milk Chocolate Mini Bundt Cakes. I also baked the Brown Sugar Bundt Cake as 12 minis.

I had some issues in filling the molds with batter. I tended to overfill. Next time I won’t–I’ll probably scrape the batter in the sandwich bag and squeeze into the molds until the fill is just right.

Kristen of I’m Right About Everything selected the Milk Chocolate Mini Bundt Cakes to host in February 2010.  Again I was still baking with the group back then. I have no clue why I did not bake them then. I’m may have been having fun flying back and forth for a bit (most likely in between bouts of being a mess). Milk Chocolate Mini Bundt Cake Recipe.

Mini Brown Sugar Bundt Cake

Peggy of Pantry Revisited hosted the recipe for the Brown Sugar Bundt Cake (full-size) in May 2011, which was after the start of my blogging sabbatical.

Both bundts were delicious. I added cranberries, white chocolate, and macadamia nuts to the brown sugar mini-bundts.

{twd} white chocolate brownies, no meringue topping

My god, these ‘brownies’ are good. They are deadly good. Fresh raspberries with white chocolate. And sugar. A great play of flavors, both tart and sweet. Yes, these are good. The recipe calls for a meringue topping, which I omitted with the intent of freezing some. I don’t think these brownies will make it to the freezer.

Thank you to Marthe of Culinary Delights for selecting White Chocolate Brownies as this week’s Tuesdays with Dorie Recipe. They were well worth the wait. If you would like the recipe, visit her blog or buy the book!

{twd} honey-peach tartufo

It figures that the first post I write after my absence is about ice cream. It’s fitting, don’t you think? I’m glad to be back, at least in a limited capacity until I get my life straightened out.

Thank you so much for all your kind words, support, and thoughts. It surprised me how many comments were left in my very, very brief post. It means a lot to me.  I love that we’ve developed into this virtual community that spans the globe. Long story short, my husband and I are getting divorced and I’m temporarily living with my parents until we get some of the legal stuff worked out.

Anyway, I’m back.  And I’m back with ice cream.  😛

This week’s Tuesdays with Dorie selection is Honey-Peach Ice Cream. I decided to make Tartufo with it. Tartufo are Italian chocolate-covered ice cream truffles. Instead of the traditional chocolate covering, I decided to go with white-chocolate. I also rolled some Tartufo in toasted hazelnuts.

I made ice cream balls using my mini-ice cream scoop and placed them on a chilled plate in the freezer for an hour. To make the white-chocolate shell, I melted 100 grams of chopped white-chocolate with 2 tablespoons of canola oil. I let it cool to room-temperature before dipping the ice cream balls in it. I then rolled the covered ice cream ball in toasted hazelnuts. I placed the tartufo back in the freezer.

These were a big hit. Everyone loved them. Thank you to Tommi of Brown Interior for selecting this week’s recipe as we bake our way through Dorie Greenspan’s Baking…From My Home to Yours. If you would like the ice cream recipe, please visit Tommi’s blog.