Ice Cream

I learned a recipe for making margarita ice cream the other day that sounded simple.  Cream, lime juice, sugar, tequila, and a few other things were mixed and then just left in the freezer to ... well, freeze.  Normally you can't just stick your ice cream mixture in the freezer and forget it, because it won't make creamy ice cream.  Mechanical ice cream makers agitate the mixture while it cools it so that it gets the right consistency. Without an ice cream maker it's do-able, just much more work. 

It dawned on me that the reason the margarita ice cream didnt need a lot of effort was that the alcohol in it kept the cream from freezing into a solid block.  That was the eureka moment - I bet I could make all kinds of fun ice creams like that, using alcohol!  I immediately sent Dan out for some heavy cream.

The basic format is to mix powdered sugar or simple syrup with the alcohol and whatever fruit or flavoring, then whisk in heavy cream and continue to whisk until it gets thicker and somewhat airy (not nearly as thick as whipped cream).  Then it just goes in the freezer for at least a few hours.

I made one ice cream with rum and bananas and another with rum, coconut, and coconut milk.  I liked the coconut best, and Dan said he preferred the banana, but they were both yummy, especially with the fresh cherry sauce I made.  I am usually not much of an ice cream person, but when it tastes like fresh fruit and has rum in it - well, sign me up.

Happy eating!

Watermelon Spritzer, Part II

I made another tasty watermelon drink with some of the same ingredients I used for the white wine spritzer the other day, but this time, no wine.

I put a few watermelon ice cubes in a glass and sprinkled on a few mint leaves that I had just bruised, by squishing them in my fingers to release some oils and flavor.  Over that I poured about an eighth of a cup of still-warm simple syrup, to start melting the watermelon juice from the cubes and to release more mint flavor.  Then I just filled the glass with club soda. 

It was almost like a watermelon mint julep, without the alcohol, of course.  Actually super tasty.  I'm having fun with this watermelon ice cube thing!

Happy eating!

The Best Dessert Ever?

I am not a big dessert person, and I will choose something like fresh berries and cream over a chocolate cake anyday.  But, there are a few simple, fresh desserts that I do love.  Lately I've been digging on granita, because it is simple and also refreshing in this hot weather we've been having. 

I had a moment of inspiration a few days ago and ran with it, and I ended up with something awesome.  I love coffee - who doesn't, right? - so I made a coffee granita.  I used extemely strong coffee  (the equivalent of 6 cups of coffee in about 2 1/2 cups) and about a half cup of simple syrup, made with half regular and half vanilla sugar.

On top of the granita went a big dollop of a spiced whipped cream that I made with cardamom, cinnamon, and clove.  I also sprinkled on some crushed toasted macadamia nuts. 

The whole thing was beyond awesome, if I do say so myself.  Dan and I both sat there spooning it into our faces, just saying 'oh my gosh,' and 'wow this is good' the whole time.  I have to admit, I was pretty proud of myself for this one.  If you are a coffee person, or if you prefer a little savoriness instead of heavy sweetness in your desserts like I do, I highly suggest giving this a try.  Total home run.

Happy eating!

Watermelon Spritzer

Recently Dan came home from work with a whole watermelon.  It's a long story.  But in any case, I had a bunch of watermelon with which I had to find something to do.  Here's one fun thing I did.

I seeded the watermelon (which is easier than you'd think), and blended about a cup or so in the blender to make a juice.  Then I just poured that into an icecube tray and froze it to make watermelon ice cubes.  Nifty!  The juice can be strained through a mesh strainer to make it a little thinner and clearer if that is preferred.

I made a little more juice, about a half cup total, and shook that in a cocktail shaker with a cup of chilled white wine, a few tablespoons simple syrup, about a half cup of club soda, and a few ice cubes to make it ice cold.  You probably already know, but simple syrup is made by heating equal parts water and sugar in a saucepan until it just simmers, then, in this case at least, letting it cool. 

After shaking, I strained the wine mixture over a few watermelon ice cubes in glasses and garnished with - what else - a little watermelon wedge.  I thought it would also be cute to garnish with little watermelon balls on a toothpick, but alas, I don't have a melon-baller.  I'll have to put that on my wish list.

So, we had lovely watermelon white wine spritzers with our dinner last night.  Dan said they were "very refreshing."  It was a nice beverage for this unseasonably warm extended summer we've had.

Happy eating!