Friday, July 15, 2011

Jeni's Vanilla Bean Ice Cream

This is not one of those throw it all in and 30 minutes later you have ice cream recipes... this is not a hard recipe but it does require you to let it freeze for 4 hours (4 of the most impatient hours ever!)

Jeni is a legend in Ohio and soon to be everywhere.  Her ice cream is amazing!  Honestly - the BEST vanilla ice cream I've had in my life... the lick the bowl and the spoon and maybe your neighbors bowl kinda good.
We had this for dessert the other night with some fresh strawberries and chocolate sauce and it made my son sing and dance and run around the frontroom exclaiming how good it was and how I was the best cook EVER... See?  This is some serious ice cream. 

It's smooth - you don't end up with butter fat on the roof of your mouth and there is no weird aftertaste. Just trust me and give this recipe a try.

Jeni's Vanilla Bean Ice Cream

• 2 Cups Milk
• 1 and one fourth cup cream
• Two thirds (2/3) cup sugar
• scant 1/8 cup corn syrup
• 1 TBS + 1 tsp cornstarch
• 1 and one half ounce cream cheese, softened
• one eighth tsp kosher salt
• One vanilla bean
Use one eighth cup of the milk to blend with the cornstarch and make a slurry. Set aside.In a medium bowl (2 qt.), whisk the very soft cream cheese until smooth.Combine remaining milk, cream, sugar and corn syrup in a four quart saucepan (three quart works, but you have to watch carefully because it can boil over).
Split the vanilla bean lengthwise and open, scrape out seeds and add the seeds and the pod the pan with the cream. Stir to break up. Heat over medium until boiling. Let cream mixture boil for 4 minutes (set a timer). Remove from heat.
SLOWLY add cornstarch slurry in a steady stream while whisking constantly to prevent the slurry from sinking to the bottom of the pan. Once incorporated, return pan to medium heat and bring to a rolling boil. Remove from heat.
Pour about two tablespoons of the hot mixture into the cream cheese. Whisk vigorously until completely smooth. Add a little more cream mixture and whisk. Add the rest of the cream mixture and stir until incorporated. Add salt and mix until well blended (about a minute).Pour entire mixture into a heatproof plastic bag (Ziplock) and get all the air out (to prevent a film forming). Close tightly and submerge in an ice bath until completely chilled, about 30 minutes.
Freeze in an ice cream machine according to manufacturer’s directions.Quickly remove ice cream from machine to a bowl with tight fitting lid. Get it into your freezer asap and freeze for at least four hours.If it becomes too hard to scoop, temper the ice cream for a few minutes at room temperature or in the refrigerator before serving.

Sunday, July 3, 2011

Orange Cream Cookies

2 cups flour
3/4 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter, softened
1/2 white sugar
1/2 firmly packed brown sugar
2 large eggs
1 tbsp vanilla
2 tbsp orange zest and the juice of one orange
2 cups white chocolate chips
(to half the batch I added dried carnberries)

Preheat over to 375 degrees.

In a small bowl combine flour, baking soda, and salt - set aside.  In mixer cream butter and sugars together, beet in eggs and then vanilla until smooth.  Gradually add half of flour mixture add orange juice and mix and then add the rest of the flour.  Stir in orange zest, chocolate chips and cranberries.

Drop rounded teaspoonfuls onto ungreased cookie sheets - do not flatten the cookies.  Bake 8-10 minutes.  Do not overcook. Cookies will be thick.  Store in an airtight container.

Note:  These cookies have a short bread type texture.  If your dough still seems too dry add a tbsp of milk.

*Adapted from the Girl Who Ate Everything.


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