Mint Condition

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Quick question! What’s your favorite ice cream flavor?

Mine?

Mint + Chip.

Why?

‘Cause it’s double the coolness factor. Frozen in temperature and cooling in flavor. It’s next-level sensory overload. All of your senses are tested:

You SEE the bright green color
You SMELL that crisp scent of mint
You FEEL that cold, refreshing cream melt in your mouth as you bite into those chocolate chunks
You TASTE that creamy delicious mint packed with that bittersweet chocolate

And well, HEAR? If you’ve ever sat next to me while enjoying said ice cream (or pretty much any food I thoroughly enjoy), you’re sure to hear lots of “MMM” sounds. Sorry not sorry.

This year we started a garden on our balcony. It’s taken off and has done considerably well. Even with the sudden drop and rise of temperatures all summer long, most of our plants have been pretty happy. Our mint plant, which we originally planted next to thyme and lavender, took off immediately and spread throughout the entire planter within a week! That was an amateur mistake on my own part ’cause I knew that mint likes to take over EVERYTHING. And she did. So we uprooted her and placed her in her own good-sized planter where she was able to stretch and relax without bothering her next-door neighbors.

Having an abundance of mint isn’t a bad thing, either. I decided to harvest a few bunches and steep them into heavy cream as a base for this amazing ice cream recipe I found through David Lebovitz’ book, The Perfect Scoop.

The recipe was originally written for a Chocolate Malt Ice Cream flavor, so I made some adjustments to the recipe, and omitted the cocoa powder, replacing it with a snack-sized box of crushed Whoppers candy and chocolate sandwich cookies like OREO’S. I also added more heavy cream (using one of my local favorites from Sunshine Dairy). The resulting flavor is intensely rich, creamy and so silky smooth. Try it.

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Malted Mint Whopper Cookie Ice Cream
Yields 1 quart
Recipe via The Perfect Scoop

INGREDIENTS
3 cups heavy cream, divided
2 cups fresh mint leaves, packed
1 cup whole milk
¾ cup sugar
1 teaspoon Kosher salt
5 large egg yolks
1 teaspoon vanilla
1 cup malted milk powder

METHOD
Heat 1.5 cups heavy cream with the mint in a medium-sized saucepan. Once brought to a boil, whisk vigorously and lower heat to a low simmer, continuing to whisk. Remove pan from the heat and strain into a large bowl the rest of the heavy cream into a large bowl, combining the steeped minty cream together.

Gently warm the milk, sugar and salt in the same saucepan. In a medium-sized bowl, whisk the yolks and temper the eggs by slowly adding the warmed milk to the  yolks, continuously whisking and scraping the now tempered egg yolk/milk mixture back in the pan.

Using a rubber spatula continue to stir and scrape the combined mixture over medium heat, making sure not to “cook” or “curdle” the eggs. Once the mixture is thickened and coats the back of a spatula, immediately remove from the heat and pour through a strainer and into a shallow pan or bowl. Add the vanilla extract and malt powder. Cool the mixture by placing it into the refrigerator till chilled, overnight is preferred.

Once ready to churn, operate your ice cream maker and add the crushed Whopper candy and cookies toward the last five minutes of the churning process. Place the ice cream in the freezer to further freeze. Enjoy! (Or have a quick milkshake. Your call.)

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Pie, Actually

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The first time I had heard the words “Banoffee Pie” were when Keira Knightley’s character, Juliet muttered them in the 2003 film, Love Actually. 

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“Banoffee pie?” she asked.

“No, thanks.” said Mark.

“Thank god. You would’ve broken my heart,” she sighed.

Such irony in that scene, as he was so secretly in love with her.

After watching the movie for the first time in 2004, I immediately investigated this “banoffee pie.” Ban (banana) offee (toffee). What I discovered, a British treat with a crisp, buttery crust, tender bites of banana and dulce de leche, and a soft, pillowy whipped cream topping. The combination is all too irresistible.

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Banoffee Pie
Recipe slightly adapted from Jamie Oliver
Serves 4-8

INGREDIENTS
4.1 ounces butter, melted
8.1 ounces Speculoos cookies (or digestive cookies), crushed into fine crumbs
1 can (10.5 ounces) condensed milk
1 1/2 cups whipping cream
2 large bananas, sliced 1 1/2 inches thick, on a bias
pinch salt
1 small bar of dark chocolate, finely chopped

METHOD
Make the dulce de leche. First, remove the label on the can. Take the upopened can and place into deep pot and completely immerse the can in water. The can must be completely submerged in the water or it will explode.

Turn the heat on the stove to medium-high. Cover the pot and once the water begins to boil, turn down to a gentle simmer. Set a timer for 1.5 hours, checking frequently to make sure the can is completely covered in water, and pouring in more water if needed.

After 1.5 hours, using a long pair of tongs, carefully flip the can upside-down and return back to the simmering water. Add more water to the pot if needed. Set another timer for 45 minutes. When done, carefully remove the can from the water and allow to cool in room temperature for about 30 minutes before opening. Set aside.

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Mix the melted butter with the cookie crumbs in a bowl. Place the mixture into a pie tin, pressing down to ensure the crust is evenly distributed. Place into the refrigerator for 1 hour.

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While the crust sets, whip the cream in a mixing bowl with a whisk till soft peaks form. Don’t over-mix. Set aside.

After the crust has set for 1 hour, spread the dulce de leche over the base of the crust evenly.

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Layer on the sliced bananas. Add a pinch of salt to the bananas.

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Then frost the top with the whipped cream.

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Sprinkle the top of the pie with the chopped chocolate. Place into the refrigerator to set for at least an hour. Serve.

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(Editor’s Note: All movie screenshots in this story are property of Universal Pictures.)

Sir Mix-Mix A-Lot

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My first memory of devouring halo-halo (pronounced hollow-hollow, and Tagalog for “mix-mix”) was at an early age at Magic Wok, a Filipino restaurant in L.A. close to where I grew up. (The restaurant is luckily still around, but it’s now called Crispy House, I highly recommend checking it out if you’re ever in L.A.) The food was soooo good; the best Filipino food I’ve ever had–crispy pata (fried pork belly), Shanghai lumpiang (Chinese-style deep-fried egg rolls), chicken adobo (braised chicken in herbs, vinegar and soy sauce), pancit bihon (stir-fried rice noodles), and of course, the house special halo-halo, a shaved ice/ice cream dessert with milk, Spanish flan, and various beans. Yes, beans. As in, frijoles.

the inspo: Halo-halo at Magic Wok circa 2012

the inspo: Halo-halo at Magic Wok circa 2012

Anthony Bourdain tried it for the first time on his show, Parts Unknown, and described it as, “It makes no goddam sense at all; I like it,”  and “it’s oddly beautiful.”

The standout part of halo-halo is the bright purple scoop of ice cream gracing the top of the ice-cold glass, called ube, a naturally-hued purple yam. Yes, yam. Yes, it’s purple. And it’s delicious.

Alone the beans, milk, ice cream, flan, shaved ice, and chunks of jackfruit and various jellies, are odd, but once mix-mixed, the blend of savory, sweet, creamy, caramel and sometimes tangy work perfectly well together. It actually works.

The key to enjoying halo-halo to its fullest is doing exactly what its name asks: mix! And mix! Use a long spoon to mix all the layers of ingredients together.

I haven’t had legit halo-halo in a few years, but during a recent trip to the local Asian market, I stumbled upon a quart of Magnolia’s Ube ice cream. I quickly added it to my basket and enjoyed it at home. I wanted to recreate the halo-halo that reminds me of the ones I had at Magic Wok with my family. Here’s my take on Filipino halo-halo, with homemade ube ice cream and Spanish-style flan!

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FOR THE ICE CREAM

Ube Ice Cream
Yields about 2 quarts
Recipe slightly adapted from Rot In Rice

INGREDIENTS
16 ounces (1 package) ube, grated purple yam*
1 1/2 cups whole milk
1/2 cup coconut milk
3/4 cup granulated sugar
2 1/2 cups heavy whipping cream
2 Tablespoons Kosher salt
(*Cook’s Note: Ube/grated purple yam can be found at your local Asian market.)

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METHOD
If your ube is uncooked (as most are in the package) steam it in a double boiler for about 20-30 minutes.

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Carefully remove the cooked ube and mash it with a fork.

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In a large sauce pot, heat the sugar and milks over medium-low heat till just-summering. Add in the mashed ube and mix till completely incorporated.

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Place the mixture into a blender or stick blender and purée till smooth. Mix in the heavy cream and salt.

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Strain the mixture through a fine mesh sieve to remove the grainy bits. Discard those bits. Place the ice cream base into the refrigerator for at least 6 hours, preferably overnight.

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Place the ice cream base into your ice cream maker bowl, and follow the manufacturer’s instructions.

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Enjoy!

FOR ASSEMBLING THE HALO-HALO

Halo-Halo
Serves 4

INGREDIENTS
Spanish flan (recipe HERE)
Ube ice cream (recipe above)
1 can evaporated milk
4 cups crushed or shaved ice
1 jar Halo-Halo mix*
(Cook’s Note: Halo-Halo mix can be found at your local Asian market.)

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METHOD
Gather 4 sundae or chalice glasses (I used a tulip-style one). Add a scoop of the ice in each, then add a layer of the halo-halo mix.

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Layer on another scoop of ice and halo-halo mix after that till you reach about 1/3 to the rim.

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Cut the flan into quarters and place a wedge on the top of each glass with 1-2 scoops of ube ice cream. Top with enough evaporated milk to cover a 1/4 to the rim.

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General Custard

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This Spanish-style flan recipe is super easy to make. I love using this recipe to accompany this Filipino Halo-Halo dessert recipe.

Spanish Flan
Serves 4
Recipe slightly adapted from AllRecipes.com

INGREDIENTS
1 cup granulated sugar
3 eggs
1, 14-ounce can sweetened condensed milk
1 cup whole milk
kettle of boiling water

METHOD
Preheat your own to 350 degrees F. Place your ramekins (or whatever vessel you’ll be cooking your flans in) into the oven on a sheet tray to warm up.

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Heat a medium-sized sauce pan to medium-low, then add the sugar until it’s caramelized and brown.

While your sugar heats up, mix together the eggs and milks in a large bowl until well combined. Set aside.

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When the sugar becomes syrupy, turn off the heat and immediately pour into your warming ramekins.

(Cook’s Note: Heating the ramekins beforehand helps the caramel maintain its heat and not harden immediately.)

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Carefully pour the custard mixture into the filled ramekins. Then place the ramekins into a large, shallow ovenproof pan. Fill the pan with the boiling water about 1-inch from the base of the ramekin. Cover with foil and place into the oven for 40 minutes.

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Check for doneness, then allow to cool completely. When serving, completely trace the outside of the flan with a knife and then invert the ramekin onto a serving plate.

Call Me Miss Honey Lavender Stracciatella

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I’ve been binge-watching LogoTV’s RuPaul’s Drag Race for the past month. All seven seasons. It’s an addiction I’m very happy to admit. I love me some drag queens and especially love me some RuPaul.

(PS: How has she not aged an ounce?! Get it, mama Ru!)

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I remember watching RuPaul’s talk show (The RuPaul Show) on Vh1 in the late-90s. I was in middle school when it aired, and was so enamored by Ru. What a talent, I thought; you couldn’t keep your eyes off her. I was a fan of hers then and am an even bigger fan of her now. The Drag Race competition show is such a guilty pleasure of mine. I watch it while I’m getting dressed for work, while I’m cooking, and when I unwind after getting off from work. And while most shows lose their luster after each season, Drag Race does quite the opposite: it gains more fans and attention with every year.

When I was deciding to make a new ice cream for this week’s post I immediately turned to my mini garden I’ve been working on for the past 3 months. One of my favorite things I’m growing right now is lavender. The aroma is so soothing and delicious; I so desperately have been wanting an excuse to cook with it.

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My idea was to create a honey lavender ice cream with a twist–add some chocolate. Dark chocolate and lavender go so well together, I didn’t want to turn down the opportunity to pair these flavors for this ice cream flavor. And instead of simply adding chips, I wanted to make a stracciatella-type ice cream. The soft, mellow taste from the lavender ice cream immediately reach your taste buds, and then these quick yet small bursts of chocolate melt in your mouth and add a lasting finish. Both flavors are undeniably perfect together, much like RuPaul and Michelle Visage!

And how great of a drag queen name is Honey Lavender Stracciatella? It’s mine now!

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Honey Lavender Stracciatella Ice Cream
Yields 1 quart

INGREDIENTS
4 cups whole milk, divided
3 Tablespoons lavender buds, dried
6 Tablespoons honey
2 teaspoons Kosher salt
6 large egg yolks
1/8 cup granulated sugar
1/3 cup 60% dark chocolate chips (or bar cut into chunks)

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METHOD
In a small pot, heat 2 cups of the milk till just-scalding.

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Place the lavender buds in a separate medium-sized pan (preferable shallow).

When the milk is scalding, quickly remove from the heat and pour into the shallow pan with the lavender buds. This will “shock” the lavender and immediately extract all of the essential oils you want to obtain to get the greatest amount of flavor. Turn on the heat to medium-low and whisk occasionally to avoid scorching. Add in the honey and salt. Allow flower buds to steep in the heated milk for about an hour, adjusting the heat if it gets too hot or cool.

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In a separate mixing bowl, place the egg yolks and whisk rigorously till thickened. Add in the sugar and continue to whisk to thicken.

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After the lavender/milk mixture has steeped for about an hour, strain the milk with a fine-mesh sieve, discarding the flowers. Return half of the milk into the shallow pan, turning the heat up to medium. Place about 1/4 of the strained milk slowly into the egg/sugar mixture. This is called “tempering” the eggs. You’re essentially heating up the eggs very slowly avoiding to curdling them. Whisk and slowly add in more of the lavender/milk liquid until the mixture is warmed.

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Then add the egg yolk/milk mixture into the shallow pan, incorporating it with the rest of the heated lavender/milk base. Whisk the mixture constantly, making sure not to overcook the eggs. Adjust the heat and/or remove the pan from the heat to maintain an even cooking temperature. Once the mixture has thickened to the point where the mixture coats the back of a spoon, it’s done. Immediately transfer to a shallow bowl and place on top of an ice bath to cool down.

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(Cook’s note: If you see the sides of the pan start to “cook” you’ve overcooked your eggs and must immediately remove from the heat and strain the mixture and place in an ice bath to cool down. When you overcook the mixture you’ll end up with a scrambled egg-tasting ice cream base, or even worse, scrambled eggs!)

Once the mixture has cooled down, remove from the ice bath. Cover the bowl with plastic wrap and place it into the refrigerator to cool down for an additional 3 hours, overnight if possible.

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Pour your ice cream base into your ice cream maker when you’re ready to churn it. Follow churning process according to the manufacturer’s instructions.

When you have about 30 minutes left of churning, set up a double boiler, and place the chocolate chips into a heat-resistant bowl to melt the chocolate.

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While the ice cream is churning, slowly drizzle in the melted chocolate. The circular motion from the churning will create “shards” from the chocolate once it’s frozen. Which is exactly what “stracciatella” means in Italian:,“little shreds” or “little tears.”

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Cover and place the ice cream into the freezer and allow to firm for at least 3 hours.

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(Editor’s Note: All TV show screenshots in this story are property of World of Wonder Productions.)

The Horchata Made Me Do It!

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Well, summer is officially here, and temperatures are continuing to rise in Portland. It’s warm at home and it’s doubly horrendous when you work in a hot kitchen all day.

Horchata (or Orxata de xufa, depending upon the flavors and Spanish or Latin American region) was originated in Valencia, Spain, where they traditionally use tigernuts (chufa nuts). In Mexico and Guatemala, they use rice as the base of the drink. The Mexican version is what I grew up drinking. (I have also, however, had the Spanish version a few years ago when I vacationed in Spain. It is also, very very good.)

On my day off last week, I made these Mexican Horchata popsicles to help cool down. (And who doesn’t like horchata? It’s so freaking delicious!) I had some leftover horchata base at home and decided to bring it to work to treat my fellow co-workers.

When I started pouring glasses of the Horchata and distributing them to the prep kitchen, more of my fellow cooks came up to me, asking for a glass. Unfortunately, I hadn’t prepared for such a demand and only had enough to feed a few of my co-workers, so I had to think fast and bulk up the batch I had made on-the-fly.

I slowly went down the line and passed glasses of the ice-cold Horchata I had made to all the line cooks. Even in 100-degree weather and a full house of diners (in arguably one of the busiest restaurants in the city), the guys didn’t hesitate to take a second and gulp down that ice-cold cinnamon sweetness. In just a matter of seconds–faces full of sweat, and urgency turned into big smiles of pure delight and relief.

When I returned to my station and went back to work, in a matter of moments I heard calls for more Horchata.

“I’m gonna need more of that cinnamon drink,” said one.

“That was the best Horchata I’ve ever had,” said another.

“This is my first Horchata and I know it’s the best one I’ll ever have,” exclaimed another.

Haha.

And then my sous chef came up to me and pleaded that I make Horchata for all the Back of House once every week.

OK, alright. That’s a deal.

While this Horchata mix is clearly delightful on its own, freezing them into popsicles makes them even more appealing, especially in 3-digit weather.

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Mexican Horchata Popsicles
Recipe adapted from The Candid Appetite
Yields 10-20 popsicles (depending on the size of your molds)

INGREDIENTS
1½ cups long grain rice (uncooked)
4 cups hot water
1-14 ounce can sweetened condensed milk
½ cup coconut milk
2 cinnamon sticks
1 Tablespoon ground cinnamon
3 Tablespoons granulated sugar
1 teaspoon Kosher salt
2 teaspoons dark rum

a streetcar named devour mep horchata

METHOD
Place the rice, hot water, sweetened condensed milk, coconut milk, and cinnamon sticks into a large bowl. Stir the mixture to combine well.

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Cover the bowl tightly with plastic wrap at room temperature for about 1½ hours. Discard the cinnamon sticks and strain the rice, reserving the liquid in a separate container.

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Place the rice in a blender or food processor. Blend on medium-high till the rice is pureed and smooth. Slowly add in the reserved liquid. Once all of the liquid has been pureed, strain through a fine-mesh sieve. Discard rice paste remnants.

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Stir in the ground cinnamon, sugar, salt, and rum to the strained mixture. Place the horchata mixture into popsicle molds.

Set popsicles in the freezer for at least 5 hours, preferably overnight before serving.

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When ready to serve, gently run cold water on the outside of the mold to loosen and release popsicle.

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Smooth Operator

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This vegan caramel sauce–I dare say–tastes even better than its dairy counterpart. Perfect for topping an ice cream sundae or to add some flavor to your cuppa Joe, this caramel sauce goes with just about any sweet recipe, just like these Indonesian Sweet Rice Fritters pictured above. Did I mention that it’s vegan?

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Vegan Caramel Sauce
Recipe adapted from Eff Yeah It’s Vegan!
Yields about 1 pint

INGREDIENTS
1 can coconut cream, separated from water
1 cup dark brown sugar
2 teaspoons pure vanilla extract
2 teaspoons kosher salt

METHOD
Place the thickened part of the coconut cream into a sauce pan on medium-low heat, whisking in the dark brown sugar. Continue to cook the mixture for 20-25 minutes, stirring constantly, and lifting the pan off the heat if it begins to bubble to the point that it might overflow. Reduce the heat if it starts to bubble rapidly. The appropriate cooking temperature should be at a full, rolling boil but not boiling over.

Remove from heat and whisk in the vanilla and salt. Pour it into a glass bowl or pan to cool. This creates a very thick but pourable caramel sauce.

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Return to the accompanying recipe HERE

Return to the full story HERE