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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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 Cookie Strikes Back

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One of my favorite ice cream sandwich memories were in the early-2000s, in the countless times I waited in a line that curved around the corner of a bakery in Westwood (close to the UCLA campus) called Diddy Riese for a sweet treat. Their ice cream sandwiches were a big deal to Angelenos and UCLA students alike. It was a #treatyoself moment every time my friends and I would drive over and grab a sandwich. Back then the cookies sold for .25 each and $1 for a scoop of ice cream to make the sandwich, and you could mix-match whatever cookie and ice cream flavor you wanted. I’d always take an extra bag of cookies back home for sharing and snacking.

I haven’t been to Diddy Riese in years, but I always enjoy a good ice cream sandwich when I can get one, or better yet, make one. The following cookie and ice cream sandwich combo was with some ingredients I already had in my refrigerator and pantry. Tart blueberries and rich white chocolate chips just go so greatly together, and I love the idea of a rum-coconut ice cream with a nice salty macadamia nut note.

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Brown Butter Blueberry White Chocolate Cookies

Adapted from Keep It Sweet Desserts
Makes about 12 large cookies

INGREDIENTS
1/2 cup (1 stick) unsalted butter, softened
3/4 cup dark brown sugar, packed
1/4 cup granulated sugar
1 large whole egg
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2  teaspoon Kosher sea salt
1/2 cup white chocolate chips
1/2 cup fresh blueberries, washed and dried 

METHOD
Brown the butter by heating in a small heavy saucepan over medium heat, stirring constantly. When the butter turns a medium brown color, remove from the heat and pour into a small bowl. Allow to cool.

Once the butter has cooled completely, place into a large bowl of an electric mixer with the sugars; beat on medium-high speed till well combined. Add in the egg and vanilla extract, mix on medium speed until thoroughly combined.

In a separate medium-sized bowl, whisk together the flour, baking soda and salt; slowly add into the wet ingredients with the mixer on low speed till just combined.

Turn off the mixer and with a spatula, slowly stir in the white chocolate chips and then gently fold in the blueberries. Wrap the dough into a container and refrigerate for at least 2 hours, overnight if possible.

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When ready to bake, preheat oven to 325 degrees. With an ice cream scoop, scoop the dough (about 4 tablespoons) onto a parchment- or Silpat-lined sheet tray. Bake the cookies till medium golden brown, about 17-20 minutes. Allow to cool for at least 10 minutes before serving.

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Macadamia Nut-Rum-Coconut Ice Cream
Yields 1 pint

INGREDIENTS
3 cups coconut milk
4 egg yolks
1/2 cup honey
1 Tablespoon pure vanilla extract
1/4 cup dark rum
1/2 cup macadamia nuts, roasted and roughly chopped
1 1/2 Tablespoons coarse sea salt

METHOD
Heat the coconut milk in a medium sauce pan over medium-high heat, stirring the bottom every few minutes to avoid scorching.

In a separate bowl, whisk the egg yolks till slightly thickened. Set aside.

When the coconut is heated and it begins to haze, take a ladle or 1/2 cup measuring cup and slowly add in the heated milk into the egg yolks. Whisk quickly to incorporate and to avoid curdling. Slowly add in more milk until 1/2 of the milk is incorporated, then add in all of the egg-milk mixture back into pot and turn the heat down to medium. Whisk the mixture to avoid curdling.

While the mixture heats up, set up an ice bath in a large bowl.  Wait for the custard to thicken enough to coat the back of a spoon. When the custard is thickened, remove from heat and place into a shallow pan or bowl. Stir in the rest of the ingredients.

Place the bowl over the ice bath and whisk the custard to cool down. Allow ice cream base to fully cool down in the refrigerator for at least 2 hours or overnight.

Place ice cream base into your ice cream maker and operate using the machine’s instructions.

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Cookie Sandwich Assembly
Pair the cookies according to likeness in size. Scoop the ice cream onto the bottom side of one cookie and top with the other. Place into the freezer for about an hour to finally set. Enjoy!

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Recreating…

blksesamelead
I’ve been a little homesick lately. Now don’t get me wrong–I LOVE my new city. I first publicly declared it here. But that doesn’t mean I don’t miss my old home. Oakland was my residence for over 4 years. Perhaps not a long time for some, but for me, (the type of person who can’t sit still in one place for too long) Oakland was the closest thing I had to a permanent home in my adult years.

When I decided to move out of the Bay Area, I left behind a group of friends I like to call my second family. The faces I met at the various jobs I worked, the classmates I met in culinary school, and the friends I was lucky to reconnect with from high school. Those people are my family. I hold them so dearly to heart, I miss them every day.

Another big part of Oakland that I miss is the food. The Bay Area has a plethora of amazing restaurants. I was lucky enough to work in a few of them, as well as befriend some folks who did as well. One of the best restaurants in Oakland (in my humble opinion) is Ramen Shop. The restaurant hosts some of the best ramen I’ve had in the States. But one of the menu items I still can’t get out of my head is their dessert. Particularly, their Black Sesame Ice Cream Sandwich (with brown sugar cookies).

It’s a delicious pairing–like a vanilla-hued, silk-blend Stella McCartney pantsuit with nude strappy leather Céline heels. It’s a delicate match of toasted and creamy.

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I’ve made a few attempts at recreating this recipe, and the one I’m sharing with you tastes as close to the original that I could construct. If you ever find yourself in the East Bay, you’ve got to try out Ramen Shop. And for those of you (us) that aren’t, test out my recipe below to hold you over until then.

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Black Sesame Ice Cream Sandwiches
Yields 6 sandwiches

INGREDIENTS
Black Sesame Seed Ice Cream
Brown Butter Sugar Cookies

METHOD
Turn 12 cookies face up onto the countertop. Using an ice cream scoop, take 1/2 cup of ice cream and place each scoop onto 6 of the cookies. Using an offset spatula, spread evenly to the edges. Top the ice cream with a second cookie and press down to adhere. Freeze until solid, about an hour.

6 Shades of Grey

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This recipe is so amazing on its own. But with the addition of the Brown Butter Sugar Cookies it packs a punch full of delicate, creamy, and nutty flavor.
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Black Sesame Seed Ice Cream
Recipe slightly adapted from My Second Breakfast

INGREDIENTS

FOR THE PASTE
1/2 cup black sesame seeds
2 tablespoons honey

FOR THE ICE CREAM BASE
black sesame paste
1 1/2 cups whole milk
3/4 cup granulated sugar
1 teaspoon salt
4 large egg yolks
1 1/2 cups whipping cream
1 teaspoon vanilla extract

METHOD
In a small, dry, non-stick pan or cast-iron skillet, toast sesame seeds over medium heat until they start to pop and you start to smell a subtle nutty aroma.

Set aside to cool.

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Once cool, grind in a spice grinder until a paste begins to form. Add honey. Grind until the sesame seeds are in a paste-like consistency and hold together when the mixture is squeezed between your fingers.

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FOR THE ICE CREAM
In a small pot, heat up milk, sugar, sesame paste, and salt, stirring until sugar dissolves. In a medium bowl, whisk egg yolks until they start to turn light in color. Slowly add the warmed milk mixture to the eggs, whisking all the time (need to add a bit at a time so that the eggs don’t curdle).

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Once the milk is fully incorporated into the eggs, return the mixture to the pot and heat over medium heat, stirring, until thickened. The mixture should coat the back of a spoon and hold a line. Pour mixture into cold cream and add vanilla. Mix until combined.

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Place into the refrigerator to cool down for at least 4 hours, preferably overnight. If you want to speed up the process, you can place the bowl with the ice cream mixture into an ice bath and stir, but will still need to store in fridge till fully cooled down.

Churn the ice cream in an ice cream machine according to the manufacturer’s instructions. If you don’t have an ice cream maker (mine is still in California…insert sad face emoji here) you can line a loaf pan or other freezer-safe container with plastic wrap and place the ice cream base in it. You will need to mix it with a spoon after the first 2 hours, then return it back to the freezer. Mix it second time after 2 more hours, spreading the top surface evenly with a rubber spatula. Then, place another piece of plastic wrap onto the top, lightly touching the surface. This way, the ice cream won’t have ice crystals at the top once fully frozen.

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Return to the full story HERE

Sprinkle Me

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Suga suga…

Cookies and ice cream are probably the best pairing next to cheese and wine. My favorite store-bought cookie as a child were the Mother’s Circus Animal Cookie Parade. I’d dig through the bag and just eat the frosted- and sprinkle-clad, buttery shortbread cookies, discarding the rest. For A Streetcar Named Devour’s 4th Birthday (GASP! It’s already been 4 years?!) I wanted to create a spin on an old-school favorite and make an ice cream that tasted like those pretty pink-and-white cookies.

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This recipe includes real frosted vanilla cake bites (leftover birthday cake cut into bite-sized pieces) with a great vanilla ice cream base recipe from David Lebovitz’ must-have book, The Perfect Scoop, and, of course, sprinkles. And lots of ‘em.
Happy Birthday, Streetcar!

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Birthday Cake Ice Cream
Yields: About 1 quart
Adapted slightly from The Perfect Scoop

INGREDIENTS
1 cup whole milk
A pinch of salt
3/4 cup (150g) sugar
1 vanilla bean, split lengthwise
2 cups (500ml) heavy cream
5 large egg yolks
1 teaspoon pure vanilla extract
1 1/2 cups leftover cake, cut into bite-size pieces and frozen thoroughly** (If you don’t have any leftover cake on hand, go to the bakery section of your local grocery store and you’re sure to find birthday cupcakes and small cakes available.)
1/4 cup Jimmy sprinkles

METHOD
Heat the milk, salt, and sugar into a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for about 1 hour.

To make the ice cream, set up an ice bath by placing a 2-quart bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.

In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, frozen cake bites, and sprinkles. Refrigerate overnight to chill thoroughly.

**Cook’s note: It’s important to freeze your cake pieces beforehand, so that the pieces don’t soften once incorporated into the ice cream base. I like to first freeze the cake slices (and securely wrap them in plastic wrap) for about 3 hours, then cut them into the bite-size pieces, then return them to the freezer (again wrapped in plastic) before adding to the ice cream. 

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We Belong Together

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These ice cream sandwiches are unreal. Instead of going on and on about how crazy delicious they are, I’ll just get on with it and let the photos do the talking.

INGREDIENTS
Malted Chocolate Chip Ice Cream (recipe here)
Whopper Cookies (recipe here)

ASSEMBLY
Scoop your Malted Chocolate Chip Ice Cream into nice rounds and place on a plate or small tray and into the freezer. You want your scoops to be as frozen as possible to avoid a messy assembly later on.

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Once the scoops are fully frozen (for at least an hour), have your Whopper cookies paired up and placed with the flat side facing you on a cutting board or platter.

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With a pallet knife or small spatula, place the scoop of ice cream onto one of the cookies and top with its matching cookie. Lightly press onto the top cookie, making sure the ice cream scoop is now flattened and evenly distributed onto the surface of the cookies.

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Allow to freeze for another hour to solidify before consumption. I wrapped the sandwiches in parchment paper and ribbon to avoid a messy situation! (But it’s gonna get messy, anyway. And that’s OK!)

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Crunch Time

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One of my fondest memories as a kid were frequent outings with my family to get ice cream at Thrifty’s. Those cylinder-shaped blocks of ice cream that were scooped atop another were irresistible. My parents would ask me how many scoops I wanted, and I’d always ask for two. Ice cream was a lot cheaper back then–.59 cents a scoop. My dad remembers them being .10 cents a scoop at Thrifty’s when he was a kid. Now, Thrifty’s sells their ice cream for about $1 a scoop. Oh, how times have changed. But my love for their Chocolate Malted Crunch ice cream has not. Those little bits of chocolate chips and mini crunchy malted bits in the creamy malted chocolate ice cream were to-die-for! The weather has been heating up here in the Bay, so my best attempt at recreating this retro favorite was very fun and hugely successful.

Two scoops, please.

Two scoops, please.

And because I love a good ice cream sandwich (who doesn’t?), CLICK HERE for my Whoppers Cookie recipe. These cookies are good on their own, too. Just sayin’. Then follow this LINK for NSFW ice cream sandwich assembly pics.

Chocolate Malted Chip Ice Cream
Recipe slightly adapted from The Perfect Scoop by David Lebovitz
Yields 1 quart

Ice cream mis en place

Ice cream mis en place

INGREDIENTS
2 cups heavy cream, divided
3 tablespoons cocoa powder
4 ounces bittersweet chocolate, chopped and divided (chocolate chips work, too)
1 cup whole milk or heavy whipping cream
3/4 cup brown sugar (I prefer it taste-wise to white sugar)
pinch of salt
5 large egg yolks
1 teaspoon pure vanilla extract
1 1/2 cups malted milk powder (Please please please use real malted milk powder! Many brands like Ovaltine contain added sugars and don’t produce the same results. The original recipe called for 1 cup of the powder, but I found that adding a 1/2 cup more produced better results.)***

METHOD
Combine 1 cup of the heavy cream with the cocoa powder in a medium-size saucepan and whisk together until there are no lumps.

Bring mixture to a boil then reduce to a simmer for 30 seconds whisking constantly. Remove the pan from the heat and add in half of the chopped chocolate (2 ounces) and whisk till it’s completely melted and smooth. Stir in the other cup of heavy cream and pour into a large bowl, using a rubber spatula to scrape all of the mixture from the saucepan.

Properly tempering the eggs into the milk reduces clumps.

Properly tempering the eggs into the milk reduces clumps.

In the same saucepan, warm the milk, brown sugar and salt. In a separate medium-size bowl, whisk together the egg yolks. Add a cup of the warmed milk to the egg yolks, whisking constantly to temper the yolks. Once the egg yolks have been tempered, add them to the saucepan and whisk on medium heat. Continue to scrape the sides with a rubber spatula, scraping the bottom as you stir until the egg mixture thickens to a custard-like consistency and coats the back of the spatula.

Almost there!

Almost there!

Pour the custard through a fine-mesh sieve or strainer and str into the chocolate mixture. Stir in the vanilla extract and malted milk powder, whisking until the mixture is completely combined.

Cool the chocolate custard base in the refrigerator till it’s completely chilled. This should take at least 4 hours.

Almost there!

It’s happening!

Pour the chocolate malted custard into an ice cream maker and churn according to the manufacturer’s instructions. While churning, add in the remaining 2 ounces of chopped chocolate to the mixture.

Place a sheet of plastic wrap atop the churned ice cream mixture to avoid freezer burn or forming ice crystals while it freezes.

If you ask me, I'm ready

If you ask me, I’m ready

***COOK’S NOTE: So what is malted milk powder? Besides its use as a base for beer and whiskey, malt is used to add a sweet, nutty flavor. It’s a grain (oftentimes barley) that’s sprouted and quickly dried. The grain is finely ground with the addition of wheat flour and powdered milk.

Flavor of the Week

Now in season: strawberries!

Now in season: strawberries!

When I worked as a Pastry Chef Assistant, I had the pleasure of making ice cream and sorbet bases daily. And when I say pleasure, I mean it. Ice cream and sorbets are a fairly easy sweet treat to make at home. And quite honestly, with all the ingredients listed on many store-bought ice creams–preservatives, additives, and chemicals one can’t even pronounce–it’s actually healthier (and perhaps safer) to consume those of the homemade variety. Wouldn’t you agree?

Now in season, strawberries are ideal for this warm weather, so sorbet is in order!

Ooh, and for a cool (alcoholic) refresher, you can add a scoop of the sorbet to a flute of sparkling wine (Prosecco works well) for a Bellini-style cocktail.

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Warning: Consumption of strawberries before making sorbet is often unavoidable!

Strawberry Sorbet
Yields about 1 quart

INGREDIENTS
3/4 cup granulated sugar
3/4 cup water
3 1/2 cups (16 ounces or 1 pound) strawberries, stems removed and quartered
1 tablespoon lemon or lime juice (I used grapefruit juice and it tasted great!)

METHOD
Place the water and sugar into a small saucepan stirring to just combine. Heat over medium-high and boil until the sugar is completely dissolved. You’re basically making a simple syrup, so heat the sugar water till it’s a slightly syrupy consistency. Turn off the heat and transfer the simple syrup into a small bowl and into the refrigerator to cool.

While the simple syrup cools down, wash the strawberries and cut off the stems. Cut the strawberries into quarters. Place strawberries into a food processor or blender and blend till the fruit is completely broken down, adding a fresh squeeze of lemon juice.

Seriously so good

Seriously so good

Transfer the strawberry gazpacho to your ice cream maker, adding in the simple syrup. Churn the strawberry soup according to your ice cream maker’s manufacturer’s instructions. (My Hello Kitty Ice Cream Maker processes the mixture for 40 minutes.)

Sorbet before

Sorbet before

Sorbet after

Sorbet after

Once the mixture has been churned completely, place a sheet of plastic wrap just pressing the top of the sorbet to avoid getting ice crystals while freezing. Place into your freezer for at least 4 hours or until firm.

If I could escape...

If I could escape…