Chocolate Almond Ice Cream

I found this recipe on the web and decided to modify it a bit and use 1 tsp of vanilla and 1 tsp of almond extract rather than 2 teaspoons of vanilla. The other thing I add is 1/4 tsp. of xanthan gum to make smoother texture and prevent ice crystals. 

Ingredients

1½ cups heavy cream 

¼ cup unsweetened cocoa powder 

⅔ cup cane sugar 

1/4 tsp. of xanthan gum 

⅛ teaspoon sea salt

 3 ounces dark chocolate, 70% to 85% cacao, chopped (about ½ cup) 

1½ cups whole milk

1 teaspoon vanilla extract 

1 teaspoon of almond extract

Instructions 

In a medium saucepan, whisk together the cream, cocoa powder, sugar, and salt. Bring to a gentle boil, whisking occasionally, then reduce the heat and simmer for 30 seconds. Remove from the heat and add the chopped chocolate. Whisk until smooth, then whisk in the milk and vanilla. Pour into a heatproof bowl and let cool to room temperature. Cover and chill in the refrigerator for at least 2 hours or overnight. 

Remove the chilled chocolate ice cream base from the fridge and whisk well. Churn in an ice cream maker according to the manufacturer’s instructions, typically 20 to 30 minutes. The ice cream will be soft after churning. For firmer ice cream, transfer to an airtight container and freeze for 2 to 4 hours before serving. Store in an airtight container in the freezer for up to a month. If the ice cream is too firm to scoop straight from the freezer, let sit at room temperature for a few minutes to soften. 

Makes 1 quart

Lavender Honey Ice Cream

I have eaten this ice cream many times when I have been in Portland, OR to visit my daughter and her family. I was pleased to discover that Salt & Straw have made this recipe available on Food & Wine. So here it is!

Ingredients

For the ice cream base:

1/2 c. granulated sugar

2 TBSP dry milk powder

1/4 tsp. xanthan gum

2 TBSP. tapioca syrup or light corn syrup

1 1/3 c. whole milk

1 1/3 c. heavy cream

For the lavender syrup:

3/4 c. water

1/4 c. honey

1/2 c. dried lavender buds

Ice Cream Base

10 drop of natural purple food coloring

Ice Cream Base

Step 1:

Combine sugar, dry milk, and xanthan gumin a small bowl and stir well. Pour the corn syrup into a medium pot and stir in the milk. Add the sugar mixture and stir vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary, to prevent a simmer, until the sugar has fully dissolved, about three minutes.  Remove from the heat. 

Step 2:

Add the cream and whisk until fully combined. Transfer to an airtight container and refrigerate until fully chilled, at least six hours and up to 24 hrs, for better flavor and texture.It can further be stored in the fridge for up to one week.

Lavender Syrup

Step 1:

Combine the water and honey in a small saucepan. Bring the mixture to a boil, stirring occasionally, then turn off the heat. Stir in the lavender, cover the saucepan and let is seep at room temperature for at least 4 hours or overnight. Pour the mixture through a fine-mesh strainer into a container and press and squeeze to get as much liquid as possible. Use right away or store in an airtight container for up to 2 weeks.

Step 2:

In the medium bowl, combine 3 cups of the ice cream base, the lavender syrup and the food coloring. Transfer to an ice cream maker and churn until it has texture of soft serve, 30-40 minutes, depending on the machine.

Step 3: 

Transfer the ice cream into freezer friendly containers. Cover with parchment paper, pressing it to the surface of the ice cream so that it adheres, then cover with a lid. Store in the coldest part of the freezer until firm, 6-8 hours. It keeps for up to six months.

Sugar Snap Pea Salad

Michelle brought this salad for dinner in February and I really enjoyed it. It's light and full of fiber.

SUGAR SNAP PEA SALAD WITH RADISHES, MINT AND RICOTTA

Yields 4 servings 

Ingredients

• 3/4 cup sliced radishes
• 4 ounces sugar snap peas, sliced (about 1 1/4 cups)
• 4 ounces ricotta salata, crumbled (about 1 cup)
• 1/3 cup of torn mint leaves
• 1 garlic clove, mined
• pinch of kosher salt
• 1 TBSP fresh squeezed lemon juice
• 1 tsp balsamic vinegar
• 3 TBSP olive oil
• fresh ground black pepper to taste

Preparation

1. In a large bowl, toss together radishes, peas, ricotta and mint
2. Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste.
3. Pour dressing over the salad and toss well to combine. Taste and add more salt and pepper if necessary.

Roasted Potatoes

I would have to say that this recipe is 5 stars when it comes to oven roasted potatoes.

YUKON GOLD PERFECTLY ROASTED POTATOES

4 servings

Ingredients

• 1 1/2 lbs. Yukon Gold potatoes, cut into 1-inch-1 1/2 inch pieces
• 1 1/2 TBS olive oil
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• black pepper to taste

Instructions

1. Preheat the oven to 425 F and line a large baking sheet with parchment
2. Place the cut potatoes in a medium bowl. Sprinkle with the other ingredients and toss
3. Spread on the parchment paper, being careful not to crowd
4. Roast for 25 minutes, turning after 15 minutes; test to see in they are fork tender and if they are not, cook for another 5 minutes.