Thank God for Small Blessings Like Ice Cream
The blazing heat of summer as well the frequent heat waves that racks the state has brought back the popularity of ice cream as a way to escape the heat. Not only that, it seems that sugar free and fat free ice creams are losing ground in favor of the old tasty, sweet and full ice creams we liked so much when we were kids. This is not really so surprising. With the increasing problems we are having with the economy and the increasing pressure to manage our finances, ice creams represents a cheap and effective way to chase away the blues. This is the reason why ice cream manufacturers and ice cream vendors are having a field day selling the old style ice cream with some relatively new additions like the smoothies that includes frozen custard, a variation of the old style ice cream with egg as an additional flavoring.
These relatively new ice creams production process reverts back to the old fashioned way of ice cream production which is hand mixed and home made. As always, ice creams are popular because not only are they delicious, there are also a lot of things different in the ice creams of today.
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Grilled Banana Splits With Coffee Ice Cream And Mocha Sauce
A truly decadently delicious banana
bonanza. Wow! Pastry chef Johnny Iuzzini of New York City's Jean
Georges describes his home cooking as "lazy." For these splits, he
marinates bananas in rum, coats them with sugar and grills them until the outsides get hard and crackly. from the cookbook; Chefs Gone Wild.
Ingredients:
- FOUR hours MACERATING
- 2 quarts plus 1 cup water
- 1 cup light brown sugar
- 3 cinnamon sticks, broken
- 3 star anise pods
- 1/2 cup dark rum
- 8 firm, ripe bananas
- 3/4 cup granulated sugar
- 2/3 cup unsweetened cocoa powder
- 3 tablespoons instant espresso powder
- 1 cup heavy cream
- 3 ounces semisweet chocolate, chopped
- Turbinado sugar, for dredging
- 3 pints coffee ice cream
- Whipped cream and chopped nuts, for serving directions
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Northridge Ice Cream
Wintery Ice
Cream Balls
Beautiful white snowflake looking ice cream balls.nice to serve for holidays.or a fall/winter party.
Ingredients:
- 2 cups flaked coconut
- 1 quart vanilla or cinnamon flavored ice cream
Beat the summer heat with a mouth-watering ice cream for dessert!
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Mexican Ice Cream Sandwich
These homemade Mexican Ice Cream sandwiches are nothing sort of perfection.
Ingredients:
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups sifted flour
- 1 1/2 level tspn of cayenne pepper
- 1/2 tspn of finely ground black pepper
- 1/4 tspn salt
- 1 cup granulated sugar
- 1 1/2 tspn of cinnamon
- 1 cup of unsalted butter, diced, at room temp
- 2 tspn vanilla extract
- 1 large egg, beaten
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Northridge Ice Cream
Cream Cheese Ice Cream Recipe
Ingredients:
- 5 cups half-and-half or light cream
- 2-1/2 cups sugar
- 4 beaten eggs
- 3 8-ounce packages cream cheese or reduced-fat cream cheese (Neufchatel), softened
- 1 teaspoon finely shredded lemon peel
- 2 tablespoons lemon juice
- 2 teaspoons vanilla
- Fresh blueberries, nectarines, and/or dark cherries (optional)
Beat the summer heat with a mouth-watering ice cream for dessert!
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Inside-Out Strawberry Ice-Cream Cake
To give ice cream the right consistency for spreading, soften it
at room temperature, about 30 minutes, or microwave it on high in
10-second increments, testing for softness in between. Don't overdo it:
You want it spreadable, not soupy!
Ingredients
Serves 12
- 8 tablespoons (1 stick) unsalted butter, plus more for pan
- 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup sugar
- 3 large eggs
- 1/2 teaspoon pure vanilla extract
- 1/2 cup low-fat buttermilk
- 1 cup fresh strawberries, hulled and finely chopped
- 1 tablespoon seedless raspberry jam
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chocolate-chip ice-cream-sandwich cake with butterscotch sauce
Here’s a party-size ice cream sandwich that everyone will love. We use two 9-inch-diameter cake pans so that the cookies keep their round shape when baking. And there’s no need for last-minute fuss; this can be made up to three days ahead.
Ingredients:
Butterscotch Sauce
3/4 cup (packed) dark brown sugar
1/2 cup dark corn syrup
6 tablespoons (3/4 stick) unsalted butter, diced
1/4 cup sugar
1/4 teaspoon salt
1/2 cup whipping cream
1 teaspoon vanilla extract Cookies
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
Beat the summer heat with a mouth-watering ice cream for dessert!
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milk chocolate mousse with cranberry and candied-orange chutney
Ingredients:
3 large egg yolks
Pinch of salt
2/3 cup whole milk
12 ounces imported milk chocolate, finely chopped
1 teaspoon dark rum
1 1/2 cups chilled whipping cream, divided
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May is National Salad Month
Flowers are in bloom, warm temperatures are around the corner and nothing quite feels more like summer than a cool, refreshing salad with a variety of in-season fruits and vegetables. May is National Salad Month, and with soyfoods, creating a fresh and healthy meal is fast and easy.
Soy packs numerous health benefits as do most vegetable salads. The more colorful your salad is, the healthier it will be, and tossing some soy on it just amplifies the positive nutritional value.
Salads have a reputation as being a go-to food when it comes to dieting. The addition of soyfoods to your salad will help in more ways than one. First of all, soy is jam-packed with protein—the only plant food that has the same equivalent as an animal product. Studies have shown soy protein will decrease your appetite, keeping you full longer and less likely to snack a lot in between meals or gorge yourself at dinner time.
According to Dr. Mark Messina, adjunct associate professor of nutrition at Loma Linda University, some studies have even shown soy to decrease body fat.
“There is some data, although it is quite speculative, that soy causes loss of body fat,” says Messina. “Even if weight loss is not increased to a greater extent with soy versus other proteins, body composition may be improved—less fat, relatively more lean muscle tissue.”
What isn’t at all speculative but has been proven is soy protein reduces LDL (bad cholesterol) while helping weight loss.
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Take Extra Care With Home-made Ice Cream
Properly handling home-made ice cream ingredients ensures a health-friendly, frozen product. "We are approaching the traditional picnic season with church dinners, family get-togethers and holiday celebrations," said Karen Blakeslee, Rapid Response Center coordinator with Kansas State University Research and Extension.
"Home-made ice cream is a special picnic treat." Many common ingredients are used to create the flavored dessert. However, one product can taint the entire dessert if not handled properly. "Eggs are the primary concern," Blakeslee said.
"Traditionally, homemade ice cream is made with raw eggs which could contain Salmonella. If the eggs are uncooked, they create a food safety risk." Eggs add rich flavor and color to ice cream. They prevent ice crystallization to ensure a smooth product.
Since they are perishable, Blakeslee said handling eggs safely includes keeping them in the refrigerator before use and cooking them to eliminate the bacteria. "Salmonella does not grow below 40 degrees, however refrigeration or freezing will not kill or destroy the bacteria," she said.
"Cooking the eggs is the only way to kill Salmonella." The bacteria
causes higher risk for youth, elderly, pregnant women and those with weakened
immune systems, Blakeslee said.
"It is recommended to cook the eggs in a custard mixture," she said.
"Heat slowly to 160 degrees Fahrenheit while gently stirring."
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