Vanilla Bean Ice Cream & Dark Chocolate Sauce

I know you are thinking, “What!? Ice cream without a machine? You woman, are insane!” Ok so you’re not thinking that exactly but I am nothing if not eccentric and quirky. So, however true that may be, I might add that I have quite an affection for vanilla bean ice cream, and even though most of the store bought varieties are made with dried flavorless seeds that have had the flavor sucked out and are there for mostly looks.  I love to see the speckles of vanilla goodness.

If you have followed me for even just a bit or looked back at my posts, I have a chocolate ice cream that doesn’t require a machine.  Our tiny apartment has a kitchen the size of cubicle, i just cannot afford the space for an item that would get only seasonal use.   I found a chocolate no ice cream maker ice cream, and made it into a mocha and rocky road, now modified into vanilla ice cream happiness.

Originally I had bought ice cream to go with my tart tatin.  I picked up a brand that claimed to have only 5 ingredients.  Of course a first trial of a mini tarte tatin with the ice cream was good but really it tasted like iced milk with a cheap extract.  I was not happy with it at all and however good and just delicious that tarte was, the ice cream ruined it.  I was not going to be happy until I had it perfect – another fun little quirk about me, I can be a little pedantic.

So with my ever quick wit and ever-growing desire to do things my way, I took that recipe and made it into vanilla bean dream ice cream!  By infusing the beans of the two pods with the extract, it made such an intense vanilla flavor that is hands down the best damn vanilla ice cream I have had.   So here ya go, 4 ingredients to awesome vanilla ice cream (no machine required!) I have ever had.

Also, my home-made chocolate sauce!  Super easy just takes 10 minutes and lasts for 2-4 weeks sealed and refrigerated.

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Apple Tarte Tatin

Fall is approaching, and I am craving that cool crisp weather and the colors.  I love Minnesota in the fall, and at the right time of day as the leaves are falling you can drive or walk down my street in uptown with all the houses, trees, and cars and it’s like a scene from a picture. Makes me love Minnesota every time, and so glad I moved here. In hopes and anticipation of fall, I made a small tarte tatin and served it with vanilla bean ice cream.

The concept of this tarte is very, very simple. It’s sugar, apples, and pie dough or puff pastry. Delicious and simple, and it’s easy to scale down or up depending on pan size. I used a 6″ frying pan that is rated for up to 500°F for oven use, two apples, and a half sheet of puffy pastry. Adding more flavor dimensions by adding a bit of lemon juice and zest and of vanilla and cinnamon. It is as I like, a quick, tasty dessert that includes little ingredients, but tastes like it took hours. The nice thing with this tarte is that you can make it ahead and let it cool, the flavors will meld together and be amazing, then reheat for 5 minutes before turning out onto a plate to serve. As with any apple dessert, vanilla bean ice cream is the ideal accompaniment.

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Rocky Road Ice Cream

It is National Chocolate Ice Cream Day, but it’s not like anyone needs a day to enjoy chocolate ice cream.   Well just to celebrate I wanted to post this recipe for amazing Rocky Road Ice Cream.   Rocky Road Ice Cream is the one thing me and my mom share in common.  Since I had the quick chocolate ice cream recipe I wanted to adapt it to make Rocky Road. It was probably the best I have had in weeks. For about 15 minutes of effort, and 8 hours of waiting which is the hard part, you get creamy rich ice cream with out a machine.

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Mocha Ice Cream

I asked my aunt for some recipes and this was among the ones sent.  She said she found it when she had to make ice cream for someone with an egg allergy.   I have been looking for some ice cream and sorbet recipes that do not require an ice cream maker.  Given my kitchen counter space it is something we have to live without, and after trying this recipe it is now something I really don’t feel is needed.  Forget that over priced mixer, my 9″x13″ pan with lid is all I need.

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