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Lanie’s “Summer Delight” Strawberry Watermelon Ice Cream

For Hubby & me, Memorial Day marks the start of summer watermelon season. We have watermelon with every meal from Memorial Day through Labor Day. With so much watermelon sliced in the ‘fridge, I decided to create a watermelon ice cream recipe. Strawberry is another summer favorite fruit, so I modified my strawberry lime ice cream recipe (June 2016 archives) to make this summer delight creation. Here is my latest scoop on ice cream:

2 hours in advance, in a small bowl combine:
1 cup fresh strawberries, rinsed, hulled, thinly sliced;
1 cup fresh watermelon, cut in chunks, thinly sliced;
1/2 cup sugar;
Fresh lime juice from 2 limes.
Let fruit macerate. When it’s time to mix the ice cream, strain fruit and reserve fruit juice. Mash half the fruit to mix in the ice cream mix, and reserve half to add in later.

In a large mixing bowl, mix on low speed until sugar is dissolved (2 minutes):
1 cup whole milk;
1/2 cup sugar.

Stir in:
2 cups heavy cream;
1/2 fruit, mashed;
Reserved fruit juice;
1 tsp Tahitian vanilla.

Turn on electric ice cream maker, and pour in ice cream mixture.
Let mix until beginning to thicken, about 15-18 minutes.

Add in:
Reserved sliced fruit.
Let mix another 5 minutes.
Ice cream will be soupy. Transfer ice cream to an airtight container and place in freezer to firm up. If you can wait long enough that ice cream is frozen hard, remove from freezer to soften for about 10 minutes before scooping.

This is a cool, delicious, summer fruit delight! Enjoy!

Unpaid ad, but FYI: My ice cream maker is the Cuisinart Classic Frozen Yogurt – Ice Cream & Sorbet Maker.

Lanie’s Pink-berry Ice Cream

IMG_1299

One of my co-workers at Tammy Bateman Properties office raved about a black raspberry ice cream, so I was inspired to make some for us. I modified my strawberry lime ice cream recipe (June 2016 archives) and think I got the blackberry/raspberry fruit ratio right on the first try. Because the ice cream is very pink and not blackberry in color, I named my flavor pink-berry. Here is my latest berry ice cream creation:

2 hours in advance, in a small bowl combine:
1 cup fresh blackberries, rinsed;
2 cups fresh raspberries, rinsed;
1/2 cup sugar;
1/4 cup fresh orange juice (juice 1 orange).
Let berries macerate. When it’s time to mix the ice cream, strain berries and reserve berry juice. Mash half the berries to mix in the ice cream mix, and reserve half to add in later.

In a large mixing bowl, mix on low speed until sugar is dissolved (2 minutes):
1 cup whole milk;
1/2 cup sugar.

Stir in:
2 cups heavy cream;
1/2 berries, mashed;
Reserved berry juice;
1 tsp Tahitian vanilla.

Turn on electric ice cream maker, and pour in ice cream mixture.
Let mix until beginning to thicken, about 15-18 minutes.

Add in:
Reserved berries.
Let mix another 5 minutes.
Ice cream will be soupy. Transfer ice cream to an airtight container and place in freezer to firm up. If you can wait long enough that ice cream is frozen hard, remove from freezer to soften for about 10 minutes before scooping.

If seeds are a problem, strain seeds from berry mixture. This sounded too tedious to me, and I think my friends at work agreed the occasional seed adds texture to the creamy deliciousness. Enjoy!

Unpaid ad, but FYI: My ice cream maker is the Cuisinart Classic Frozen Yogurt – Ice Cream & Sorbet Maker.

Lanie’s Strawberry (lime) Ice Cream

strawberry ice cream

I am blessed each month to attend Inspire Women’s Inner Circle where the sweet staff and wonderful teacher, Anita Carman, refresh and encourage women’s ministry leaders. Since one of my personal missions is to “feed the sheep,” I enjoy taking a dish to share for the refreshments. Because the summer heat has hit Houston, this month I offered cold, sweet, homemade strawberry ice cream for the sisters. Here is my strawberry ice cream creation:

2 hours in advance, in a small bowl combine:
1 pint fresh strawberries; rinsed, hulled, thinly sliced;
1/2 cup sugar;
1 Tbs fresh lemon juice (juice 1/2 lemon);
2 Tbs fresh lime juice (juice 2 limes).
Let berries macerate. When it’s time to mix the ice cream, strain berries and reserve strawberry juice. Mash half the berries to mix in the ice cream mix, and reserve half to add in later.

In a large mixing bowl, mix on low speed until sugar is dissolved (2 minutes):
1 cup whole milk;
1/2 cup sugar.

Stir in:
2 cups heavy cream;
1/2 berries, mashed;
Reserved strawberry juice;
1 tsp Tahitian vanilla.

Turn on electric ice cream maker, and pour in ice cream mixture.
Let mix until beginning to thicken, about 15-18 minutes.

Add in:
Reserved berries.
Let mix another 5 minutes.
Ice cream will be soupy. Transfer ice cream to an airtight container and place in freezer to firm up. If you can wait long enough that ice cream is frozen hard, remove from freezer to soften for about 10 minutes before scooping.

This is so fresh and delicious! Sweet! Happy summer!

Unpaid ad, but FYI: My ice cream maker is the Cuisinart Classic Frozen Yogurt – Ice Cream & Sorbet Maker.

Lanie’s Pumpkin Pie Ice Cream

pumpkin pie ice cream

Girlfriends were coming for lunch, so I wanted to serve a special dessert. One of these friends gets particularly excited for my homemade ice cream, so I thought pumpkin would be fun for our autumn get-together. I searched the internet for a pumpkin ice cream recipe but found nothing which matched what I had in mind, so I made up my own. When it came time to add the walnuts, I decided they would be better served as a crunchy topping than mixed in, so the recipe starts with a new variation of my spiced nuts (November 2013 and February 2015 archives). Here is my creamy pumpkin spice creation:

Pumpkin Pie Spiced Nuts

Preheat oven to 350* and brush cookie sheet lightly with canola oil. Spread 1 heaping cup walnut halves and 1 heaping cup pecan halves on cookie sheet; bake for 4 minutes; rotate cookie sheet on oven rack; bake for another 4 minutes. While nuts are toasting, prepare bourbon glaze and sugar mix.

For bourbon glaze, melt and whisk together:
1 Tbs Kentucky bourbon;
1 Tbs water;
1 Tbs butter;
1 tsp brown sugar.
* Or omit the bourbon and use 2 Tbs water.

For sugar mix, grind together with mortar & pestle or spice grinder:
2 Tbs sugar;
1 tsp smoked sea salt;
1/4 tsp ground cinnamon;
1/4 tsp ground ginger;
1/8 tsp ground cloves;
1/8 tsp ground nutmeg;
1/8 tsp cayenne pepper.

Transfer toasted nuts to mixing bowl; pour bourbon glaze over nuts and toss to coat evenly; sprinkle sugar mix over glazed nuts and toss to coat evenly; spread nuts back on cookie sheet to cool completely. While nuts cool, begin ice cream mixture…

Pumpkin Pie Ice Cream

In a large mixing bowl, mix on low speed until sugar is dissolved (2 minutes):
1 cup 100% pure canned pumpkin;
1 cup whole milk;
3/4 cup sugar;
2 Tbs pure maple syrup;
1 tsp ground cinnamon;
1/2 tsp ground ginger;
1/4 tsp ground nutmeg;
1/4 tsp ground cloves.

Stir in:
2 cups heavy cream;
1 tsp Madagascar vanilla.

Turn on electric ice cream maker, and pour in ice cream mixture. Let mix until thickened, about 20-25 minutes. Ice cream will be soupy. Transfer ice cream to an airtight container and place in freezer to firm up.
While ice cream hardens and once nuts are cooled, coarsely chop nuts for crunchy topping.
If ice cream is frozen hard, remove from freezer to soften for about 10 minutes before scooping. Top with chopped Pumpkin Pie Spiced Nuts.

This really tastes like pumpkin pie! Sweet for an autumn treat when the weather is still warm like summer. It would be extra decadent with caramel sauce drizzled on top.

mumsConnie, thank you for the happy housewarming mums! Filling my new house with friends makes it home! Love you!

Kim's salad
Kim, thank you for the beautiful shrimp salad and keepsake serving bowl. It’s fun to share the gift of cooking. Love you!

Lanie’s Strawberry (lime) Ice Cream

strawberry ice cream

We had a summer lunch celebration in our Martha Turner Sotheby’s – Kingwood office this week. I brought my popular homemade strawberry ice cream because our stellar office assistant loves it and appreciates it so much. All of my ice cream recipes start with the basic instructions in the Cuisinart Classic Frozen Yogurt – Ice Cream & Sorbet Maker recipe booklet, but then I adjust to make the recipes my own. Here is my strawberry ice cream creation:

2 hours in advance, in a small bowl combine:
1 pint fresh strawberries; rinsed, hulled, thinly sliced;
1/2 cup sugar;
1 Tbs fresh lemon juice (juice 1/2 lemon);
2 Tbs fresh lime juice (juice 2 limes).
Let berries macerate. When it’s time to mix the ice cream, strain berries and reserve strawberry juice. Mash half the berries to mix in the ice cream mix, and reserve half to add in later.

In a large mixing bowl, mix on low speed until sugar is dissolved (2 minutes):
1 cup whole milk;
1/2 cup sugar.

Stir in:
2 cups heavy cream;
1/2 berries, mashed;
Reserved strawberry juice;
1 tsp Tahitian vanilla.

Turn on electric ice cream maker, and pour in ice cream mixture.
Let mix until beginning to thicken, about 15-18 minutes.

Add in:
Reserved berries.
Let mix another 5 minutes.
Ice cream will be soupy. Transfer ice cream to an airtight container and place in freezer to firm up. If you can wait long enough that ice cream is frozen hard, remove from freezer to soften for about 10 minutes before scooping.

This is so fresh and delicious! Sweet! Happy summer!

Unpaid ad, but FYI: My ice cream maker is the Cuisinart Classic Frozen Yogurt – Ice Cream & Sorbet Maker.

Lanie’s Fresh Peachy Ice Cream

peach ice cream

This summer holiday weekend I made peach ice cream. I promised to share an ice cream recipe with a dear friend’s son who is a budding home cook. Or maybe he’ll blossom into a professional chef – he’s still young and exploring his many talents. So, for Jeff, here is my peachy ice cream creation:

2 hours in advance, in a small bowl combine:
3 cups fresh peaches; peeled, pitted, thinly sliced (approx. 4 peaches);
1/2 cup sugar;
1 Tbs orange juice;
2 Tbs fresh lemon juice (juice 1 lemon).
Let peaches macerate. When it’s time to mix the ice cream, strain peaches and reserve peach juice. Mash half the peaches to mix in the ice cream mix, and reserve half to add in later.

In a large mixing bowl, mix on low speed until sugar is dissolved (2 minutes):
1 cup whole milk;
1/2 cup sugar.

Stir in:
2 cups heavy cream;
1/2 peaches, mashed;
Reserved peach juice;
1 tsp Tahitian vanilla.

Turn on electric ice cream maker, and pour in ice cream mixture.
Let mix until beginning to thicken, about 15-18 minutes.

Add in:
Reserved peaches.
Let mix another 5 minutes.
Ice cream will be soupy. Transfer ice cream to an airtight container and place in freezer to firm up. If you can wait long enough that ice cream is frozen hard, remove from freezer to soften for about 10 minutes before scooping.

This is so creamy and sweet! Dreamy! Happy summer!

Unpaid ad, but FYI: My ice cream maker is the Cuisinart Classic Frozen Yogurt – Ice Cream & Sorbet Maker.

Lanie’s Black Bottom Pecan Pie

IMG_1037Happy Pi/Pie Day! Last year when I learned that March 14 is celebrated as National Pi Day (those clever mathematicians!), I vowed to participate by posting a pie recipe this year. I have been working out a Black Bottom Pecan Pie recipe since Thanksgiving and treated Hubby to my creation for Valentine’s Day and again for our anniversary. Here’s how my recipe came about…

Ever since I was introduced to Southern fare, I have liked the idea of pecan pie. No offense to any wonderful bakers, but I’ve never had a piece of pecan pie which meets my expectations because I find I don’t like the goopy sugary filling. Also, the pecan halves look pretty but do not slice cleanly. I consulted many cookbooks and on-line sources, but mostly I used my imagination to come up with a pecan pie with dark chocolate filling to support chopped pecans. I started with the dark chocolate base from my Mother-in-law’s black bottom pie recipe and modified my own Spiced Pecans recipe (November 2013 archives) to come up with a winning combination for the filling. Then I topped it with homemade whipped cream. This is my creation:

Baked Pastry Shell

Sift together: 1 1/2 cups flour + 1/2 tsp salt.
Cut in: 1/2 cup shortening.
Add and toss lightly with a fork to mix dough: 4-5 Tbs cold water, adding and mixing 1 Tbs at a time.
Gather dough into a ball and knead a couple times. Do not over-handle the dough. Form dough into a disk and roll out on floured board; roll out enough that dough will hang over edge of pie dish. Roll pie dough onto rolling pin and lift gently to transfer rolled dough to pie dish. For black bottom pie, I prefer to use a quiche dish. Fold extra dough under to make a finished edge, and crimp edge to make a pretty crust. Prick pie crust all over with a fork.
Bake in very hot oven (450*) ’til pastry is golden, 10-12 minutes.
Cool pie shell completely before filling.

Candied Pecan Topping

Preheat oven to 350* and brush cookie sheet lightly with canola oil. Spread 2 heaping cups pecan halves on cookie sheet; bake for 4 minutes; rotate cookie sheet on oven rack; bake for another 4 minutes. While pecans are toasting, prepare rum glaze and sugar mix.

For rum glaze, melt and whisk together:
1 Tbs Jamaican rum*;
1 Tbs water;
1 Tbs butter;
1 tsp brown sugar.

For sugar mix, grind together with mortar & pestle or spice grinder:
2 Tbs sugar;
1 tsp smoked sea salt;
1/4 tsp cinnamon;
1/4 tsp Hershey’s dark cocoa powder;
1/4 tsp instant espresso powder;
1/8 tsp ground cloves;
1/8 tsp ground nutmeg;
1/8 tsp cayenne pepper.

Transfer toasted pecans to mixing bowl; pour rum glaze over pecans and toss to coat evenly; sprinkle sugar mix over glazed pecans and toss to coat evenly; spread pecans back on cookie sheet to cool completely.

While pecans cool, make black bottom custard… Then coarsely chop cooled pecans and spread on top of black bottom filling.

Black Bottom Custard

1/2 cup sugar
1 Tbs corn starch
2 cups whole milk, scalded
4 egg yolks, beaten
1 tsp Mexican vanilla
12 oz Hershey’s Special Dark chips
Combine sugar + corn starch. Scald milk. Slowly add milk to egg yolks. Stir in sugar mixture. Cook and stir over medium heat until custard thickens and coats spoon. Remove from heat. Stir in vanilla. Stir chocolate chips into custard until melted.
Pour dark chocolate deliciousness into cooled pastry shell. Top with coarsely chopped pecans. Chill pie.

Homemade Whipped Cream

Whip to thicken: 1 cup heavy whipping cream.
Whip in: 3 Tbs confectioners sugar + 1 tsp Mexican vanilla.
Whip a little more to thicken; be cautious not to over-beat the cream.
Pile over pie or serve on the side.

*Originally, I intended to make my pecan pie with Bourbon Pecans (February 2015 archives) because I think Kentucky bourbon is a proper ode to pecans. But I tried the pie with Jamaican rum, a take-away from my & Hubby’s honeymoon which I sneak into my Mother-in-law’s black bottom pie recipe, and we really like the rich marriage of Jamaican rum and dark chocolate. Either variation is divine, or just substitute water as in the original Spiced Pecans (November 2013 archives) recipe.

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