Adventures in Thyme

Our adventures in food

  • Home
  • Contact

Strawberry Ice Cream

July 16, 2014 by Dan 1 Comment

Strawberry Ice Cream by D Fenwick, http://dfenwickphotography.com

Strawberry Ice Cream

Sometimes you just have to give in to your urges, and today we succumb to ice cream’s siren song.

Homemade ice cream has been made so much easier with “modern” ice cream makers.  Do you remember the ones we used way back when with rock salt, and hand cranked it?  Well, today we can use electric ice cream makers and have our ice cream in about 30 mins of churning.  So, let’s get cookin’!

4 cups Goat Milk or substitute 2 cups regular Whole Milk and 2 cups Half and Half
1 1/2 cups Sugar
6 fresh Egg Yolks
1 pound Strawberries
1 Vanilla Bean

Separate 6 eggs so you have 6 fresh yolks. (You can keep the egg whites for another project if you wish.) Beat the egg yolks in a bowl until smooth.

Hull the strawberries. Place 1/2 pound of strawberries and 1/4 cup of sugar into a blender and puree. Take the remaining half pound of strawberries and cut them into small pieces, add 1/4 cup of sugar, stir and refrigerate until ready to use.

Combine 2 cups of milk and 1 cup of sugar in 2 quart pot. Halve your vanilla bean and scrape out the seeds. Add the bean and the seeds to the milk mixture. Heat over low heat, stirring regularly, until the sugar is dissolved and milk begins to steam. Note: Do not leave milk on the stove unattended, if it boils over it can cause a fire.

Add half a cup to a cup of the milk mixture to the eggs, a little at a time. Whisk in the milk as you add it. Keep stirring and add only a little at a time. You want to temper the eggs, not make scrambled eggs. Once this is combined, add the egg mixture back into the hot milk, whisking to blend thoroughly. Cook until it begins the thicken and coats a spoon. Remove from the heat and pour through a strainer into a mixing bowl. Now add the remaining 2 cups of goat milk or 2 cups of half and half and then add the pureed strawberries. Blend well. Place the mixture in the refrigerator until chilled (a couple of hours at least.)

Once the mixture is cool, place in an ice cream maker and freeze per manufacturer’s directions. Once frozen, mix in the cut up strawberry pieces (do not add the juice, it will make the ice cream freeze strangely) and place in your freezer until firm.

For a variation, you can substitute any summer fruit for the strawberries.

Filed Under: Photo, Recipe Tagged With: dessert, ice cream, strawberry

Banana, Caramel and Ice Cream, Oh my…

February 19, 2014 by Dan Leave a Comment

Bananas and Rum Caramel over Ice Cream by D Fenwick, http://dfenwickphotography.com

Bananas and Rum Caramel over Ice Cream

1/2 Cup Brown Sugar
6 Tablespoons Butter
2 Bananas, sliced (slightly green work best)
2 Shots Rum
1 Teaspoon Vanilla

Combine the brown sugar and 4 tablespoons of butter in a skillet. Melt and bring to a boil over medium heat, stirring occasionally.  When it starts to thicken drop a little of the caramel into a glass of cold water.  It should form a soft ball of caramel in the water.  Remove from the heat and add 2 tablespoons if butter, 1 teaspoon of vanilla and 2 shots of rum.  Return to the heat and stir to combine the ingredients.  Add the sliced bananas and cook over medium heat, stirring gently, for a few minutes, until the bananas are soft, but not falling apart.

Remove from heat and let cool until warm.  Server warm over vanilla ice cream.

Filed Under: Photo, Recipe Tagged With: bananas, caramel, dessert, ice cream, recipe, rum

Perfectly Peach Ice Cream

October 30, 2013 by Dan Leave a Comment

Peach Ice Cream

Peach Ice Cream

 

There’s something about peach ice cream that just exudes “summer”.  You know, that uber relaxed day sitting in a lawn chair watching kids run thru a sprinkler; that day of sultry weather where your whole body seems to relax into a giant yawn and you swing yourself to sleep in a hammock.  THAT kind of idealic day.

This recipe was made with peaches from our garden that had ripened in the warm heat of a Reno summer.  The recipe can be found in “The Perfect Scoop” by David Lebovitz – an ice cream book with delectable recipes for ice creams, sorbets, granitas, and “sweet accompaniments”.  A truly must have book for foodie aficionados.

Try out this recipe and you’ll be singing “I scream, you scream, we all scream for ice cream! Rah, rah  Ooogie de wawa rah rah rah!”

 

Filed Under: Photo Tagged With: dessert, ice cream, peach

Recent Posts

  • Hard Cider Brittle
  • Jalapeno Artichoke Dip
  • Beef and Pasta in Red Sauce
  • Steak – One Pan Meal
  • Grain Free “Strawberry Shortcake” Cookies
  • Meatballs with options for everyone at your party
  • Chicken for game day
  • Spaghetti with sliced beef
  • Baked Salmon in Puff Pastry
  • Christmas Dessert for Two

ARCHIVES

  • November 2016
  • June 2016
  • May 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013
  • November 2013
  • October 2013

Categories

  • Cooking Information
  • Event
  • Photo
  • Recipe
  • Recipe Modifications
  • Restaurant

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Copyright © 2023 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress