Showing posts with label ice. Show all posts
Showing posts with label ice. Show all posts
Friday, February 27, 2015
Celebrating National Ice Cream Sandwich Day With a Giveaway of the I Scream Sandwich! Cookbook
Its August, which means that The Weekend Gourmet is celebrating its third anniversary all this month...and Im planning all sorts of fun things to commemorate this milestone!! Im starting the fun off with a fabulous cookbook giveaway to celebrate National Ice Cream Sandwich Day today. Jennie Schachts I Scream Sandwich! is a new cookbook that contains fantastic variations on the ice cream sandwich theme. Some of the recipes that immediately caught my eye include the Key Lime Pie (key lime ice cream and sugar cookies), Blueberry Muffin (blueberry sorbet on blueberry muffin top cookies), and Hawaiian Holiday (pina colada sorbet on macadamia cookies)! Each recipe provides a recipe for an ice cream, sorbet or frozen yogurt filling...and the corresponding "holder." This includes cookies, brownies...and a few unexpected surprises. The book is neatly organized into themed chapters that include Classics, World View, and Holidays and Special Occasions. The recipes are creative and FUN, and the photographs are positively mouth-watering.
I especially love that Ms. Schacht provides a Take It Easy option for all of the recipes. These tips tell you how to use store-bought cookies and/or ice cream options to save time, but still stay true to the recipes flavor profile...because sometimes youve got to have an ice cream sandwich NOW! Im going to be sharing my experience making the Key Lime Pie sandwiches later this month, just in time for your Labor Day celebrations. But, I wanted to whet your appetite just a bit and celebrate National Ice Cream Sandwich Day today. If you love PB&J, youre going to flip for the PB&J Sandwich, which features peanut butter ice cream on toasted brioche...with a homemade quick berry "jam." This isnt the ice cream sandwich you grew up with...its better!
PB&J SANDWICH: Peanut Butter Ice Cream on Toast with Berry “Jam”
from I SREAM SANDWICH!
Makes (up to) 12 sandwiches
Per Author Jennie Schacht:
This is my go-to sandwich when I am jonesing for one and there are none stashed away in the freezer. Sometimes I hope not to find a sandwich there, just so I can make this one, which delights with warm toast, cool ice cream, and the reassuring flavors of childhood. With ice cream awaiting in your freezer, a sandwich need never be more than a toaster away. I make these up one at a time when the mood strikes. If you’re hosting a child’s sleep-over party or have family in town for the holidays, make all twelve at once for an easy and memorable breakfast or midnight snack. Peanut butter is personal: Choose creamy for a smooth ice cream or chunky for more texture. In either case, look for a natural-style peanut butter made from only peanuts (salt optional), with no sweeteners or gums. I prefer a mild honey such as clover or orange blossom for this ice cream.
Peanut Butter Ice Cream | gluten free
- 2 cups whole milk
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (84 grams) mild-flavored honey
- 2 tablespoons tapioca starch or cornstarch
- 1/4 teaspoon kosher salt
- 2/3 cup (160 grams) natural peanut butter
- 1 cup heavy cream
- 1/2 teaspoon pure vanilla extract
1. Whisk 1/2 cup of the milk with the sugar, honey, tapioca, and salt in a medium saucepan until no lumps remain. Stir in the remaining 1 1/2 cups milk.
2. Heat the mixture over medium-high heat, stirring with a heatproof spatula, until it begins to steam and slightly bubble at the edges. Adjust to a simmer and cook, stirring constantly, until the mixture thickens to the consistency of a cream sauce, 2 to 3 minutes longer; do not fully boil.
3. Off the heat, add the peanut butter, give it a minute or two to soften, then stir until smooth and well blended. Stir in the cream and vanilla.
4. Transfer the mixture to a metal bowl set over a larger bowl of ice and water. Stir occasionally until the mixture is cool, taking care not to slosh water into the bowl. Cover and refrigerate until very cold, at least 2 hours. Transfer the bowl to the freezer for the last half hour before spinning it.
5. Freeze the mixture in an ice cream maker according to the manufacturer’s directions. When it is ready, transfer the ice cream to a chilled container, cover, and freeze until firm, at least 4 hours or overnight.
Toast and Berry “Jam”
- 1 to 12 slices good-quality sandwich bread, such as challah, bakery white or honey whole wheat
- Unsalted butter, for spreading on the toast (optional)
- 1 to 12 tablespoons Berry Ribbon (below) OR berry jam OR fruit spread
SANDWICH!
For each sandwich, toast 1 slice of bread until it is medium dark. Trim the crusts and butter the bread if you wish. Cut the slice in half, either crosswise or diagonally, as you would a sandwich. Spread 1 tablespoon of jam on one toast half. Scoop and spread 1/4 cup slightly softened ice cream across the other half. Sandwich the two together and enjoy while the toast is warm.
Option 1, TAKE IT EASY: For each sandwich, mix 2 teaspoons of peanut butter with 1 teaspoon of honey and swirl into a scoop of softened vanilla ice cream. Use your favorite jam, jelly or fruit spread in place of the Berry Ribbon.
Option 2, DRESS IT UP: For extra peanut punch, press the sides of the sandwiches in Honey-Roasted Peanut Brittle (see book for recipe).
BERRY RIBBON TWO WAYS | gluten free, dairy free
Sweetening berries, then evaporating and thickening some of their liquid, produces a colorful ribbon that remains soft when frozen. Blueberries won’t need to be strained, as their seeds are not as prominent.
Makes about 2/3 cup, depending on the type of berries
- 2 cups (about 300 g) raspberries, blackberries, blueberries, or other berries
- 6 tablespoons (75 g) granulated sugar
- 1 teaspoon fresh lemon juice
1. Stir the berries with the sugar in a saucepan over medium heat until they soften and become very juicy, about 5 minutes.
2. Puree the mixture with an immersion blender in the pot (beware of splatters—they stain!), or transfer to a blender or food processor and puree.
3. Pass the berries through a standard- or fine-mesh strainer into a bowl, stirring and pressing until only the seeds remain; discard the seeds. Return the syrup to the saucepan and simmer until syrupy and reduced to about 2/3 cup, 5 to 8 minutes. Stir in the lemon juice. Cool completely, then refrigerate in an airtight container until cold.
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So...who wants to win a copy of this amazing cookbook so you can whip up a batch of creative ice cream sandwiches in your own kitchen! To enter, simply leave me a comment below. Tell me you idea for the perfect creative ice cream sandwich combo, and make sure to leave your e-mail. Ill accept entries until 1159 pm on Monday 8/5. Ill notify the winner via e-mail the following day. Good luck!
Disclosure: The publisher provided me with a review copy of this cookbook to facilitate this feature. All opinions expressed are my own, and all photographs are provided by Sara Remington.
Sunday, February 1, 2015
Product Review Spotlight Zoku Slush Shake Maker and Sparkling Ice Beverages
Have I mentioned that August is hot in Texas? As in H-O-T, with afternoon temps hovering at or above 100. That kind of heat takes a lot out of a gal, which means I need lots of cool beverages to keep me cool and hydrated! Today, I want to share two of my latest discoveries for beating the heat…or at least making it more bearable. I recently received a nifty Zoku Slush & Shake Maker to try out, and it’s just what I need to keep cool on the hottest of afternoons. Simply freeze the inner core insert overnight…or while you’re at work for the day. Then, you simply add the frozen core to the outer holder, pour in your favorite pre-chilled beverage, and stir with the provided scraper/spoon for a few minutes until it’s nice and slushy. I‘m able to get two small frozen drinks made with each freezing, so Michael and I both get an icy treat. Then, I give the core a quick rinse and place it back in the freezer until the next round!The Zoku Slush & Shake Maker can be used to create family-friendly slushes and shakes using any beverage you’re in the mood for. It can even be used to create icy adult beverages like margaritas and daiquiris! So far, we’ve made sugar-free lemonade slushes, orange juice slushes, and frosted root beer using sugar-free root beer and a bit of softened vanilla ice cream. However, my favorite recent discovery is to freeze Sparking ICE beverages. This refreshing sparkling beverage is sweetened with Splenda and comes in lots of fruity flavors, including Raspberry Lemonade. I like to chill the ICE, then use the Slush & Shake Maker to make us an icy treat…I especially love to garnish the glass with a gorgeous Summer strawberry and a fun straw when I serve.
Sparkling ICE comes in a wide variety of yummy flavors. Its delicious on its own, but it can also be used as a mixer in your favorite cocktails! I love to use the Pomegranate Blueberry flavor to make quick individual sangrias. I simply add a few fresh blueberries and chopped strawberries to the bottom of two wine glasses. Then, I fill the glasses halfway with chilled sparkling pink moscato and add an equal amount of the ICE Pomegranate Blueberry. Sometimes, you just dont need to make an entire pitcher of sangria…this quick version is instant gratification! Its perfect for an al fresco dinner for two. It’s fruity and refreshing…and I love the pretty pop of color from the jewel-like fruit! Sangria is my favorite Summertime cocktail…light, fruity and refreshing. With my Simple Pomegranate-Berry Sangria, you can have a glass of sangria ready in less than 5 minutes.
The Zoku Slush & Shake Maker and Sparkling ICE can be found at major retailers nationwide. The Slush & Shake Maker can also be purchased via the Zoku online store. To locate Sparkling ICE at a store near you, visit the ICE store locator.
Disclosure: I received a complimentary Zoku Slush & Shake Maker and sample bottles of Sparking ICE beverage. However, all opinions expressed are my own and I received no further compensation.
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