07.16.09

Life-changing strawberry ice cream

Posted in dessert, food, home cooking at 3:04 am by wingerz

strawberryicecream

I saw this recipe for ice cream on my sister’s blog a while back. She said that the strawberry was life-changing and that it occupied the top 10 slots of her list of 16 favorite ice creams to make.

It certainly is delicious, and I was able to grab a more appetizing picture of it. Pretty much followed the recipe, which is from the Ben and Jerry’s ice cream book. The cream is very creamy – two raw eggs will do that for you (do yourself a favor and use safe eggs). I think that I’ll try for smaller strawberry chunks next time since the big pieces are a bit icy.

07.13.09

Scones

Posted in baking, food, home cooking at 1:53 am by wingerz

scones

Apparently these are quite good, according to two of my favorite food critics. I haven’t had one yet, but I will in a second. These were surprisingly easy (with the help of a good food processor), so I’ll definitely be making them again. I substituted some dried cherries from Trader Joe’s in place of the currants. We’ve got some fresh apricot jam and strawberry jam to spread over them. I love summer.

Cream Scones
from ATK Family Baking

2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon table salt
5 tablespoons unsalted butter , chilled and cut into 1/4-inch pieces
1/2 cup currants
1 cup heavy cream

1. Adjust oven rack to middle position and heat oven to 425 degrees.
2. Place flour, baking powder, sugar, and salt in large bowl or workbowl of food processor fitted with steel blade. Whisk together or pulse six times.
3. If making by hand, use two knives, a pastry blender, or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.
4. Stir in heavy cream with rubber spatula or fork until dough begins to form, about 30 seconds.
5. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Press the dough into a 9″ cake pan, then flip it out of the pan back onto the work surface. Divide the dough into 8 wedges. Place wedges on ungreased baking sheet. (Baking sheet can be wrapped in plastic and refrigerated for up to 2 hours.)
6. Bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.