Dutch Treat Ice Cream

Scoop

We’re going to start this post a bit bass ackwards.

A young blonde girl walks into the kitchen … no, this is NOT a blonde joke … opens the freezer, grabs a spoon and tries the newest ice cream concoction … there was no sound. Another spoonful. And through an ice cream filled mouth mumbled, this is the best thing I’ve ever put in my mouth.

I don’t think complements come better than that!

So, back to the beginning. This is another of those times I come late to the party. Cookie butter, or Speculoos Paste, is an amazing thing. On toast, on a spoon, on a finger. Why not in ice cream? But a ripple, the ice cream base flavor? There must be something different to try.

Cookie Butter is not one of those ingredients readily available in my neck of the woods. When friends ask what I miss and would like sent … this is one of the ingredients at the top of the list. So now you understand why it had to be the perfect recipe. No way do I want to waste a single drop of this beloved spread on a clunk of a recipe.

I agonized.

I lamented.

I HAD AN EPIPHANY!

  • Chocolate Ice Cream Base
  • 1/2 C slivered almonds, toasted
  • 30 – 35 Chocolate covered cookie butter balls (instructions below)
  • Chocolate Ripple (recipe below)

Start off by getting all the goodies that go into the ice cream ready. It’s really the easiest way.

For the chocolate covered cookie butter balls

Using a 1/4 t measure, scoop the cookie butter and place on a cookie sheet lined with parchment. Freeze.

Specaloos balls

Once completely frozen, dip the frozen cookie butter balls in chocolate. Place the cookie sheet into the freezer again.

NOTE: We cheated a wee bit here. We used a Baker’s Dipping Chocolate tub.

The almonds? Simple. Slivered almonds in a pan and just toast. We went a little more than lightly toasted and the flavor was for this recipe.

For the Fudge Ripple:

  • 1/2 cup sugar
  • 1/3 cup light corn syrup
  • 1/2 cup water
  • 6 tablespoons unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon vanilla extract

Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.

Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.

So now we’re ready to go …

Make the chocolate ice cream base. In the last few minutes of churning, add the cookie butter balls, add the toasted almonds. Finish churning.

 

 

Done drizzle

 

Spread a bit of the ripple in the bottom of the container you’re freezing the ice cream in. Add some ice cream, add some ripple, add some ice cream, some ripple … don’t mix the ripple into the ice cream or move it around too much or you’ll have a muddy mess.

Rhubarb Upside-Down Cake

Slice

Rhubarb, Rhubarb, everywhere! What’s a girl to do?

There’s only so much that will fit into the freezer!

Ice Cream … done …

Cake! Yes, a nice cake would be great! I looked through my cookbooks trying to find great rhubarb recipes and came across this one from Martha Stewart Cakes.

Company coming, a little showing off in the cake department would be fun.

You know, for me, the hardest thing about moving to Maine is missing my GIRLS! I am making friends here. A couple of very dear, couldn’t live without friends, but they were the Dear One’s friends first … not that that makes a tinker’s damn bit of difference at this point, but it’s all still so new and shiny …

And sometimes … I wanna go to Txikito! I wanna sit around and watch Project Runway! I wanna go to Trader Joe’s, Fariway, Whole Foods! I wanna have lunch! Go shoe shopping! RESTAURANT WEEK! Walk to the store! Chinese food at midnight! I miss my parents and my siblings (I’m a girl who has never lived more than 8 or 9 miles away from her ENTIRE family … ever!)!

Those things ain’t gonna happen in Bar Harbor, so we gather for dinner … and we laugh and we feast and we laugh and we drink and we laugh … truthfully, it’s all DAMN good and I wouldn’t trade a moment of it for anything.

If only I could have my old girls and my new girls (and boys) and my family in one place, like would be … not gonna say it!

TOPPING

  • 4 T unsalted butter, melted
  • 1/2 C all-purpose flour
  • 1/4 C sugar
  • Coarse salt

CAKE

  • 1 1/2 sticks unsalted butter, room temperature, plus more for buttering pan
  • 1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick
  • 1 3/4 C sugar
  • 1 1/2 C all-purpose flour
  • 1 1/2 t baking powder
  • Coarse salt
  • 1/2 t finely grated orange zest plus 1 tablespoon fresh orange juice
  • 2 large eggs
  • 1 C sour cream

NOTE: I doubled the amount of crumb topping. The amounts above are for the original recipe.

NOTE NOTE: I didn’t cut this on a sharp diagonal. I cut it in 1/2 inch chunks and it was WAY too much rhubarb!

Preheat oven to 350 degrees.

Rhubarb

 

Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly. Set aside.

Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.

Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb.

Crumble topping evenly over batter.

Out of oven

Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.

NOTE: I don’t know if it was me or the pan was too small or I over filled it, but this over flowed all over the oven. Next time less rhubarb and maybe not all the batter!

NOTE: Let the cake cool for 10 minutes before removing it from the pan. The rhubarb will be too hot to handle safely right after baking. But if the cake sits much longer, it may stick.

Invreted

 

Rhubarb Ice Cream with a Caramel Swirl

Done 2
When I was a little girl, living in New York City, my parents say my consistent question was … WHEN ARE WE MOVING? No, REALLY, when are we moving?
We’re not. We live in New York City. The greatest city in the world. EVERYONE wants to live here.
Well, not ME!
Where do you think you’d rather be living?
MAINE!
How or why I had that answer is completely beyond me.
So, some 45+ years later, here I am living in Maine, Downeast Maine … for a girl who grew up in Manhattan, land of Chinese food at 4:00 am, taxis, shopping, WALKING to the corner store at any hour for anything you can imagine, this is rural … REALLY rural.
I live in a lovely house, with wonderful gardens … and, of course, there’s the Dear One (who makes it all worthwhile). I just need to overlook the SNAKES, and the black flies (who seem to find me rather tasty), and the ticks, (who also find me rather tasty), and the ginormous rabbits that just seem to come out of nowhere!
Rhubarb
In our garden there’s a HUGE patch of rhubarb. Once it grew enough to use, my mind started swirling with thoughts of what wonderful things I could make with this rhubarb.
There’s a LOT of rhubarb, so be prepared for many rhubarb recipes to come. I did freeze a bunch so I have it handy for my new business venture The Maine Ingredients (on FB too, head over and like my page, please.)
Sitting around with Lisa one morning and talking about recipes for rhubarb, her face lit up and she said, ‘There’s a great looking recipe for Rhubarb Ice Cream in the New York Times. It has a caramel swirl!’
Done
Truth of the matter is, I had never made anything with rhubarb, hadn’t really eaten rhubarb before, so I wasn’t so sure about rhubarb in ice cream. BUT IT HAS A CARAMEL SWIRL! How bad could it possibly be!?
Oh, it’s not bad at all. In fact, it’s freakin’ fabulous! The rhubarb is sweet and little syrupy, the ice cream itself has a nice, surprising tang from the sour cream (which I wasn’t sure about as an ice cream ingredient), and the caramel … oh, my, my, the caramel. The caramel is just decadent. Next time, it just has to be a salted caramel!
Rhubarb is now my friend. The snake, the rabbit, the tics and black flies … not so much!
  • 1 and 1/2 C whole milk
  • 1 and 3/4 C plus 6 tablespoons granulated sugar
  • Pinch fine sea salt
  • 1 vanilla bean, split and scraped
  • 4 large egg yolks, lightly beaten
  • 1 and 1/2 C sour cream
  • 3/4 pound rhubarb, cut into 1/2-inch dice
  • 1/2 C heavy cream

In a heavy-bottomed pot over medium heat, whisk together the milk, 3/4 cup sugar, the salt, the vanilla bean seeds and its pod. Simmer gently until sugar dissolves, about 5 minutes. Remove from heat, cover, and steep 30 minutes. Discard the vanilla pod and return mixture to a bare simmer.

Vanilla Bean

Place the yolks in a large bowl. Slowly whisk in hot milk mixture. Scrape the custard back into the pot and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Strain through a fine-mesh sieve into a bowl. Whisk in sour cream. Chill at least 3 hours or overnight.

Rhubarb and sugar

In a saucepan, combine the rhubarb with 1 cup sugar. Simmer until rhubarb is just tender and has begun releasing its juices, but has not started to fall apart, 4 to 5 minutes. Using a slotted spoon, transfer rhubarb to a bowl. Continue to simmer the juices until syrupy, 5 to 10 minutes more. Pour the syrup over the rhubarb. Cool completely.

In a clean, dry and preferably nonstick skillet, sprinkle 2 tablespoons sugar over medium heat. When it begins to melt and lightly color, sprinkle in 2 more tablespoons and start swirling pan to help evenly distribute sugar. Add the final 2 tablespoons and cook, swirling pan until all the sugar has melted. Let cook, swirling occasionally, until the sugar syrup caramelizes and turns dark brown. Pour in the heavy cream and 2 tablespoons water (stand back; it may splatter). Simmer, stirring with a heatproof rubber spatula until smooth. Cool completely.

Pour the custard base into an ice cream machine and churn. Add rhubarb compote for the last minute of churning.

Scrape a quarter of the caramel into the bottom of a freezer-proof quart container. Top with a quarter of the ice cream. Repeat layering until all of the caramel and ice cream has been used, ending with the ice cream. Freeze until firm for at least 2 hours and up to 1 week.

NOTE: ONE WEEK!? HAHAHAHA!

Follow

Get every new post delivered to your Inbox.

Join 139 other followers