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25 Jul
2012
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Mini Cherry Pies

Is anyone as obsessed with the Olympics as I am? Back in 1996 I watched the Atlanta games obsessively. I still have a tote bag my mom bought me with the logo on it. I wrote a report on the US Women’s Olympic gymnastics team, nicknamedThe Magnificent Seven. I wrote to all the women on the team and just this week I broke out the 5 responses I received (I’m still waiting on you Shannon Miller and Dominique Moceanu). My husband wasn’t sure whether to be amazed at the stuff I hold onto or disturbed about my fandom until I broke out my books published back then. I didn’t even show him the poster I had!

Magnificent 7 gymnastics

In an effort to show off my super nerdy side, I made a dessert perfect for your Opening Ceremony party. What’s that you say, you aren’t having an Opening Ceremony party? IT IS NOT TOO LATE! You are so lucky I’m here. Do it for America, do it for me, do it for your love of all things miniature, or do it because cherries are on sale this week. You need these mini cherry pies and any reason will do.

cherry pie filling

These mini cherry pies use a store-bought pie crust for convenience but you can easily use your own favorite recipe. You might just need to adjust your filling levels to fit. The filling I use here comes from Recipe Girl and it’s a great tart base. You could go with a premade cherry pie filling but you’ll have a sweeter final result and fresh cherries are so worth it.

mini cherry pies

I used a small star cookie cutter to cut out some star designs and I rolled some dough out and cut it with a pizza cutter to form stripes. Have fun with these designs and sprinkle them with plenty of sugar before baking.

mini cherry pies

Mini Cherry Pies

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 8 mini pies

Serving Size: 1 pie

Ingredients

  • 1 package of ready-made pie crusts (or make homemade)
  • 2 1/2 cups pitted & halved fresh sweet cherries (about 3/4 pound)
  • 2 Tablespoons sugar
  • 1 Tablespoon finely grated lemon zest
  • 1 Tablespoon freshly squeezed lemon juice
  • 1 Tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1 large egg yolk
  • 2 Tablespoons milk or cream
  • coarse grain sugar, optional

Instructions

  1. Preheat oven to 350 degrees. Spray 8 of your cups in a muffin tin with nonstick spray.
  2. Roll out the pie crust into a thinner layer. Use a biscuit cutter to cut out 5 inch rings. You'll want to cut out 8 rings. Set your extra crust aside.
  3. Line your 8 prepared muffin cups with the dough starting from the center and pulling up the sides.
  4. In a large bowl, stir together cherries, sugar, lemon zest, lemon juice, cornstarch and salt. Spoon mixture into your pie crusts.
  5. Use your leftover pie crust to cut out designs. Stars and stripes are perfect!
  6. Combine your egg yolk and milk/cream to form an egg wash. Brush the wash lightly over your pies and sprinkle with coarse sugar.
  7. Bake 20-25 minutes (watching carefully) until crusts are browned and the filling starts bubbling.
  8. Cool at least 15 minutes before eating. Serve warm with vanilla ice cream.
http://www.thehyperhouse.com/2012/07/mini-cherry-pies/

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16 Jul
2012
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Blueberry Pie Ice Cream

blueberry pie ice cream

Did you know yesterday was National Ice Cream Day? I didn’t until I already had made my latest batch of homemade ice cream. I think it was fate that brought us together. That or David Lebovitz– whose ice cream recipe I’ve adapted for today’s ice cream. This is my final recipe left from my blueberry picking day. Sadly the patch has all been picked so now I’ll have to go to the grocery store if I want any more berry recipes.

graham cracker ice cream

I wanted one last recipe that tasted like blueberries and cream so I decided to go the ice cream route. I had some graham crackers leftover from my other desserts so I incorporated them into the sweet cream base of this ice cream. I heated up my berries with some sugar and boiled out some of the excess water (taking a cue from Jeni and her splendid recipes) and incorporated that into the final product.

blueberry pie ice cream

The result? a creamy graham cracker ice cream base with tart blueberries swirled in. Blueberry pie ice cream is an improvement on the usual blueberries and cream.

Blueberry Ice Cream

Ingredients

    For the Blueberry Swirl:
  • 1 1/2 cups blueberries
  • 1/4 cup sugar
  • For the Ice Cream:
  • 3 graham crackers
  • 2 cups cream, divided
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 1 cup whole milk
  • 1 teaspoon vanilla

Instructions

    For the Blueberry Swirl:
  1. In a small saucepan heat blueberries and sugar over medium high heat. As you stir, press the blueberries against the side of the pan to help release the juices.
  2. After 8 minutes, pour into a small bowl and place in the fridge to chill for an hour.
  3. For the Ice Cream:
  4. Grind the graham crackers into crumbs using a food processor or with a Ziplock bag and a rolling pin. Completely crush them and set aside.
  5. In a medium sized pot, heat 1 cup of cream with sugar and salt. Over medium heat, stir the mix together until the sugar has fully dissolved.
  6. Remove pot from heat and stir in the remaining cream, milk, and vanilla. Add the graham cracker crumbs and stir till just combined. Chill in the fridge for at least an hour.
  7. After the ice cream base is fully chilled, pour it into your ice cream mixer and let it run for about 30 minutes (or the time indicated by your device).
  8. During the last 5 minutes of your ice cream maker's run, pull the blueberry mix out of your fridge. Lightly cover the base of a metal loaf pan with blueberry mix. When the ice cream finishes mixing, pour 1/3 of the ice cream into your pan. Top with 1/2 of the blueberry mix, then layer another 1/3 of the ice cream.
  9. Finish by layering the remaining blueberry mix and then the last 1/3 of ice cream into the pan. Run a knife through to gently swirl the mix together and refrigerate overnight before serving.
http://www.thehyperhouse.com/2012/07/blueberry-pie-ice-cream/

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4 Jul
2012
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Blueberry Cheesecake Pie

I mentioned last week that I’d made two blueberry cheesecake dishes and one was a White Chocolate Blueberry Cheesecake for my husband. The other is today’s recipe, a Blueberry Cheesecake Pie. The recipe comes from Mel at Mel’s Kitchen Cafe. This cheesecake doesn’t even require a springform pan or a water bath so it’s a very easy recipe to make.

cheesecake pie

This dish is a perfect summer dish. Blueberries with cheesecake and lemon are pretty much the best thing ever. It’s a smaller portion than the cheesecake I made and a lot easier if you’re looking for a no-fail cheesecake. This recipe has more of a lemon taste and the blueberry flavor comes from a jam you make for the top of the dish. You bake the crust, then the cheesecake, and then pour warm berries on the warm cheesecake so it sets in one big pie. My dad sure gobbled it up. (That’s him holding his piece below)

blueberry cheesecake pie

Blueberry Cheesecake Pie

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Recipe from Mel's Kitchen Cafe

Ingredients

    For the Crumb Crust:
  • 9 large rectangular graham crackers, crushed
  • 2 tablespoons sugar
  • 6 tablespoons melted butter
  • For the Cheesecake:
  • 8 oz. cream cheese, softened
  • 1/3 cup sugar
  • 1 teaspoon fresh lemon juice
  • 2 eggs
  • Freshly grated zest from 1 lemon
  • For the Berry Topping:
  • 2 cups blueberries
  • 1/2 cup water
  • 1/3 cup sugar
  • 1 1/2 tablespoons cornstarch mixed with 2 tablespoons cold water

Instructions

  1. In a small bowl, combine the crushed graham crackers, sugar and butter.
  2. Pat the crumb mixture into a 9-inch pie pan and bake for 8 minutes at 325 degrees. Let the crust cool completely.
  3. After the crust cools, zest your lemon into a medium bowl. Add in the cream cheese, sugar, and lemon juice and and beat until smooth. Mix in the eggs until just combined.
  4. Pour into the graham cracker crust and bake 25 minutes at 325 degrees.
  5. While the custard is baking, combine the berries, water, and sugar in a medium saucepan and bring to a boil.
  6. Reduce the heat and simmer, covered, for 5 minutes, stirring once or twice to prevent sticking. Remove from the heat and add the cornstarch mixture. Return to a boil and cook for one minute, stirring constantly, until the mixture is thickened. Remove from the heat and cool until the mix is warm but no longer hot.
  7. After the cheesecake is finished, leave it out until the berries are warm. Spoon the berries over the cheesecake and chill for 1 hour.
http://www.thehyperhouse.com/2012/07/blueberry-cheesecake-pie/

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29 Jun
2012
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Patriotic Poke Cake

Jello poke cake

It’s almost time for the 4th of July and if you’re anything like me you hardly need the holiday to make a dessert. I love making a jello poke cake for the 4th of July because I always associates poke cakes with summers and being a kid. Food seems to connect us back.

Jello poke cake

This is a simple enough recipe. You prepare a box of white cake mix (or your favorite recipe) into two round pans, bake, and cool. You can poke holes in the cakes with straws or toothpicks- I like to mix it up. Then you chill the whole thing before assembling with cool whip as your frosting.

Jello poke cake

Patriotic Poke Cake

Ingredients

  • 2 (9-inch) round white cake layers, baked and cooled
  • 2 cups boiling water, divided
  • 1 pkg. (3 oz.) JELL-O Strawberry Jello
  • 1 pkg. (3 oz.) JELL-O Berry Blue Jello
  • 1 tub (8 oz.) Cool Whip, thawed

Instructions

  1. Prepare your cake if you haven't already. Bake and let cool according to box instructions.
  2. Pierce the top side of the cake with toothpicks or a straw, about 1/2 inch apart.
  3. Pour each Jello flavor into its own bowl. Add 1 cup boiling water to each bowl and stir for 2 minutes until the Jello is dissolved.
  4. Gently spoon the strawberry Jello over one cake and then spoon the berry blue Jello over the other cake. Chill cakes for 3 hours.
  5. Dip the bottom of the cake pans in warm water and gently remove the cakes from the pans. Place your blue cake on a serving plate and top with cool whip. Add the red cake and finish icing the cakes together with cool whip. Chill 1 additional hour before serving.
http://www.thehyperhouse.com/2012/06/patriotic-poke-cake/

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25 Jun
2012
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Blueberry Cheesecake

After blueberry picking and making some blueberry muffins, I still had a ton of blueberries left. I had plans to make my dad a cheesecake for Father’s Day and my husband sounded a little jealous of my dad getting a cheesecake and I had plenty of berries so I figured why not make 2?

white chocolate blueberry cheesecake

Today’s recipe focuses on the cheesecake I made my husband. He loves cheesecake and every year for Christmas I make him a raspberry cheesecake. Since I had blueberries on hand, I wanted to adapt that recipe to fit with the season. It was a bit of a test but I’m happy to report it worked out splendidly.

cheesecake-layers

To make this cheesecake, you’ll want to prepare a graham cracker crust first and freeze it while you prepare the blueberry sauce. After the sauce is cooked, let it cool while you make the cheesecake filling. Then it’s time to assemble the cheesecake. You’ll pull the crust out of the freezer and sprinkle some white chocolate chips onto the crust. Pour half the cheesecake into the springform pan. Then you’ll pour some blueberry sauce over the cheesecake and swirl it in.

cheesecake swirls

Finish by pouring the rest of the cheesecake in the pan. You can add more blueberry sauce and swirl it in or make a fun design. To make this pattern, I piped circles of sauce onto the cheesecake and swirled from the center to the outside of the cheesecake to form a firecracker pattern.

blueberry cheesecake

If you end up with blueberry sauce leftover like I did, save it and make some pancakes for breakfast. The sauce is a perfect pancake syrup and adds a lot of flavor.

White Chocolate Blueberry Cheesecake

Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour, 45 minutes

Yield: 12 slices

Serving Size: 1 slice

Ingredients

    For the Crust:
  • 1 1/2 cups graham crackers (about 9 graham crackers)
  • 1/3 cup butter, melted
  • For the Blueberry Sauce:
  • 1/2 cup cold water
  • 1 1/2 cups fresh or frozen blueberries
  • 2 tsp lemon juice
  • 1 Tbsp granulated sugar
  • 1 1/2 tsp cornstarch
  • For the Cheesecake:
  • 4-8 oz packages cream cheese at room temperature
  • 1 1/4 cups sugar
  • 1/2 cup sour cream
  • 2 teaspoons vanilla
  • 5 eggs
  • 1/2 cup white chocolate chips

Instructions

    For the Crust:
  1. Crush 9 large graham crackers by hand or in a blender. Pour into a medium bowl and mix in 1/3 cup melted butter. Mix until well combined.
  2. Line the outside of a 9-inch springform pan with foil. Repeat until about 3 layers protect the pan.
  3. Press the crumb mixture into the bottom of the pan and use the bottom of a drinking glass to press the mixture flat into the pan and up the sides to form a crust. Put the crust in your freezer until the filling is done.
  4. For the Blueberry Sauce:
  5. Over medium heat, combine cold water, blueberries, and lemon juice in a small saucepan. Add in sugar and cornstarch and bring to a boil.
  6. Boil for 30 seconds while whisking. Remove from heat and strain into a bowl to remove the blueberry skins. Set the sauce aside to cool.
  7. For the Cheesecake:
  8. Preheat oven to 475 degrees. Fill a large roasting pan with 1/2 inch of water and leave it on the lower rack of your oven while the oven preheats.
  9. Use a hand mixer to combine the cream cheese, sugar, and sour cream. Mix on low until smooth and creamy. Be careful not to whip the mixture, too much air will cause the cheesecake to collapse or crack.
  10. Add the vanilla and eggs and blend just until incorporated.
  11. Pull the crust from your freezer and sprinkle the white chocolate chips into the bottom of the crust. Pour half of the cheesecake filling into the crust.
  12. Drizzle 1/4 cup of the the blueberry sauce over the surface of the filling. Use a knife to gently swirl the sauce into the cheesecake.
  13. Pour the other half of the filling into the crust. Add another 1/4 cup of sauce to the top of the cheesecake. You can pipe on a fun design or just swirl it in with a knife again.
  14. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees then turn the oven down to 350 degrees and bake another 50 minutes. You want the cheesecake to just barely turn golden brown before removing.
  15. Cool on a cooling rack for an hour, then chill in the fridge for 8 hours. After cooling, remove the springform pan from the cheesecake. Cut into 12 slices and serve with whipped cream.
http://www.thehyperhouse.com/2012/06/blueberry-cheesecake/

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20 Jun
2012
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Cherry Limaretto

One of my favorite summer drinks is a cherry limeade. Actually I love going to Sonic and grabbing any of their summer drinks and sipping on them all day long. I have a weakness that started when my brother was a carhop back in high school. It’s never really left me, I’ve just grown up a touch.

cherry limaretto

When I saw the recipe for a Cherry Limaretto on Today’s Nest, I knew I had found the perfect drink for me. A cherry limeade with some amaretto in it sounded too good to be true. There’s only a trace of alcohol in it so you don’t get too tipsy and it doesn’t overwhelm the cherry lime flavor of the drink. The drink tastes just like my favorite summer drink and it’s perfect for sipping at your next picnic.

Cherry Limaretto

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 2 glasses

From the Fresh Nest blog

Ingredients

  • 3 ounces Amaretto
  • 3 ounces sour cherry juice
  • juice of one lime
  • ginger ale
  • ice

Instructions

  1. Fill a cocktail shaker 2/3 full with ice. Pour amaretto, cherry juice, and lime juice into shaker. Shake for 10 seconds.
  2. Fill 3 glasses with 3 ice cubes. Strain the drink into the glasses, then fill the rest of the way with ginger ale.
http://www.thehyperhouse.com/2012/06/cherry-limaretto/

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18 Jun
2012
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5 Ingredient Potato Salad

I’ve been in a mood for a picnic all year long. The 4th of July screams picnic time to me so I’m in picnic mode right now. All this week I’ll be sharing some picnic-themed projects in case you’re as excited about picnics as I am.

Baked Potato Salad

For today I’m sharing my favorite potato salad recipe. It calls for just 5 ingredients- potatoes, eggs, bacon, mustard and mayonnaise. It ends up tasting like a baked potato in salad form. You can season it to your tastes, I like some dill, pepper, and sea salt mixed into mine. This is a great recipe to make ahead the night before. The flavors do well sitting overnight and the food will be chilled just in time for your picnic.

5 Ingredient Potato Salad

Ingredients

  • 2 pounds red potatoes
  • 4 strips bacon
  • 2 hard-boiled eggs
  • 1/2 cup mayonnaise
  • 2 teaspoons Dijon mustard

Instructions

  1. Wash the potatoes and place in a large pot. Cover with cold water and boil till soft, about 15-20 minutes. Strain the potatoes and let them cool completely.
  2. While the potatoes are cooking, fry the bacon. Let it cool and crumble into small pieces. Set aside. If your eggs aren't hard-boiled yet, this is a good time to do it. Chop the egg into small pieces.
  3. Once everything is cooled, cut the potatoes into medium-sized pieces. Mix the mayonnaise and mustard together in a large bowl. Stir in the potatoes and coat them evenly with the sauce. Add in the bacon and eggs and stir until combined. Season with salt and pepper to taste.
http://www.thehyperhouse.com/2012/06/5-ingredient-potato-salad/

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14 Jun
2012
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Blueberry Muffins

After I went blueberry picking I got right to work cleaning the berries so I could start using them. I had all the ingredients on-hand to make my blueberry muffins so I just jumped right in. My recipe has a sturdy enough batter that you don’t have to worry about coating fresh berries with flour to prevent sinking, the berries just stay put on their own. If you don’t have almond extract you can easily substitute vanilla.

blueberry muffins

Blueberry Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 18 muffins

Ingredients

  • 1 stick butter, at room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon almond extract
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups flour
  • 1/2 cup milk
  • 2 cups blueberries
  • For the Topping:
  • 1 Tablespoon sugar
  • 1/4 teaspoon nutmeg

Instructions

  1. Line 18 cupcake pan spaces (or 12 regular and 12 mini cupcakes)
  2. In a large bowl, cream together butter and sugar. Add eggs one at a time, stirring after each one. Mix in almond extract.
  3. Add baking powder, salt, and half the flour and lightly mix. Pour in half the milk, stir, then the rest of the flour and milk and stir till just mixed. Fold in blueberries and spoon into cupcake liners.
  4. Stir together the sugar and nutmeg for your topping and sprinkle on each muffin.
  5. Bake until golden brown, about 20 minutes for regular muffins and 15 minutes for mini-muffins.
http://www.thehyperhouse.com/2012/06/blueberry-muffins/

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4 Jun
2012
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Pesto Chicken Skewers

chicken pesto skewers

In the summer there’s nothing better than throwing food on the grill and eating leftovers for days. Just because I like to eat some tasty food doesn’t mean I don’t love an effortless meal. When I saw the idea of these Pesto Chicken Skewers that La Kocinera shared, I knew I had to try them.

chicken pesto skewers

To prep for this recipe I soaked 7 skewers in water so they wouldn’t catch fire on the grill. I also pulled out 3 of my frozen pesto cubes to thaw during the day. The only other ingredients you’ll need are 2 chicken breasts and a half pint of grape tomatoes. Just cut up the chicken into bite-sized pieces and alternate the pieces on the skewer with the tomatoes. Brush on some pesto and grill until the chicken is done. That’s it! It’s so easy you barely even need a recipe.

chicken pesto skewers

I served this recipe with some sirloin skewers and some of my frozen twice-baked potatoes along with a salad. Like I said, my goal is to eat off a meal for days and we had a weekend’s worth of food with this meal.

Pesto Chicken Skewers

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 7 skewers

Recipe from La Kocinera

Ingredients

  • 2 boneless chicken breasts, cut into bite-sized pieces
  • 1/2 pint grape tomatoes
  • 1/4 cup prepared pesto

Instructions

  1. If using wooden skewers, soak in water for at least 20 minutes to prevent burning on the grill.
  2. Alternate sliding chicken pieces and grape tomatoes onto your skewers. Brush with pesto.
  3. Heat your grill to a medium heat and cook about 5 minutes per side until the chicken juices run clear.
http://www.thehyperhouse.com/2012/06/pesto-chicken-skewers/

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23 May
2012
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Salty Caramel Ice Cream

A little bit ago I shared my experience trying a pint of Jeni’s Splendid Ice Cream and a review Jeni Britton Bauer’s very own cookbook.

jeni's salty caramel ice cream

This weekend I finally made good on my plans to try my hand at making one of Jeni’s ice creams from her cookbook. I decided to try my hand at a recipe that didn’t include any hard-t0-find ingredients and would be a flavor both my husband and I would probably enjoy. That’s how I ended up with my cookbook turned to the recipe for Salty Caramel Ice Cream. It’s Jeni’s most popular flavor so why wouldn’t I want to try that?

Jeni's Ice Cream

Before you start this recipe, measure out every single ingredient and prep all your equipment. Your ice cream maker should be frozen 24 hours before even starting. I even poured my milk into a measuring cup so I could pour quickly when the moment came. The first half of this recipe goes low and slow and then suddenly you’re all in, racing to get everything in the recipe so you can start counting down the half hour it takes to chill it. For all things stovetop, I used a 4-quart pot for the process. I wouldn’t risk going any smaller than that with all the boiling this recipe takes.

caramel

Now the next part was the scariest for me: I had to make caramel. I don’t do well with sugared products because I’m impatient and easily distracted and that usually leads to sugar burning. Jeni has you make the caramel for your recipe by using the dry burn technique (see recipe notes) where you just heat sugar on the stovetop until it starts going through a transformation and then you invite all the other pieces of sugar to the party by melting them down.

Jeni says the look you’re going for is an “old penny” but I wasn’t sure if she meant 2001 penny that has seen my whole town or a 1953 penny that looks like it’s going green so I chose the more appetizing color. It seems to have worked out. Somewhere in the middle of the stirring process you’re likely to think you’ve failed and there’s an awful goopy mess but 1 minute later you’ll be screaming in glee “I’ve made caramel!” Embrace that moment because this is when the going gets crazy.

caramel ice cream

You’ll want to add just a bit of your cream + corn syrup to the cream while off the heat. It’ll crackle and pop so be careful. Jeni doesn’t suggest putting the pot back on till all the cream is added to your caramel but I found my caramel hardening too much so keep a close eye on things and introduce the heat as needed. After you add the milk you’re almost in the clear. You will need to keep a watchful eye on it so it doesn’t boil over and then add your slurry to thicken, stirring continuously. You can see above the soft golden tone the recipe starts to take on (and the mess this dish leaves behind)

ice cream

You’ll then pour your ice cream through a sieve placed over a bowl with your cream cheese and salt in it. All the little hard pieces of caramel will be left behind and then you stir stir stir! Make sure to add the vanilla in this step. I use my own homemade vanilla but whatever you choose, make sure it isn’t imitation.

ice cream maker

You’ll then want to chill your ice cream base as fast as possible. Pour your mix into a gallon sized Ziploc bag, seal it, and surround it with ice and ice water. Chill in your fridge for half an hour. Note: It’s very important not to let water get into your mix at this point. After your half hour is up, pour the mix into your ice cream maker and let it run about half an hour.

jeni's salty caramel ice cream

Now you have to freeze it for at least 4 hours. Overnight is even better. I know, I’m a cruel and awful person to suggest such a thing. I scooped up a batch after waiting and sat down to test it. It was so smooth, just like the version I bought in the store. You can copy that quality perfectly in your own kitchen. My own version was lighter in color than Jeni’s official version so maybe you should aim towards an older penny than I did. I also expected more salt but that’s an easy fix. Overall I was thrilled with my results and have to say this is the best (but also the most complicated) homemade ice cream I’ve made to date. The only real disappointment I had was that it was eaten up so quickly. I guess I’ll need to make another batch or try a new flavor. If you’re a Jeni’s fan, let me know what flavor I should try next.

Salty Caramel Ice Cream

Prep Time: 1 hour, 15 minutes

Cook Time: 25 minutes

Total Time: 5 hours, 45 minutes

Yield: 1 quart

Source: Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer

Ingredients

  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon cornstarch (or just 4 teaspoons- it's the same thing)
  • 1 1/2 ounces (3 tablespoons) cream cheese, softened
  • 1/2 teaspoon fine sea salt
  • 1 1/4 cups heavy cream
  • 2 tablespoons light corn syrup
  • 2/3 cup sugar
  • 2 teaspoons vanilla extract

Instructions

  1. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
  2. Whisk the cream cheese and salt in a medium bowl until smooth.
  3. Mix the cream with the corn syrup in a measuring cup with a spout.
  4. Fill a large bowl with ice and water.
  5. Heat the sugar in a 4-quart saucepan over medium heat until it is melted and golden amber in color (see note below). Remove from the heat and, stirring constantly, slowly add a bit of the cream and corn syrup mixture to the caramel: It will fizzle, pop, and spurt. Stir until well combined, then add a little more and stir. Keep adding the cream a little at a time until all of it is incorporated.
  6. Return the pan to medium-high heat and add the milk. Bring to a rolling boil and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry.
  7. Bring back to a boil over medium-high and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat. If any caramel flecks remain, pour the mixture through a sieve.
  8. Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the vanilla and whisk. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
  9. Pour into frozen canister and spin until thick and creamy in ice cream maker.
  10. Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid.
  11. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Notes

From Jeni:

Danger! This is the dry-burn technique. I don't add water to the sugar before putting it on the heat, as some chefs do. Caramelizing sugar dry means it goes faster, but you have to watch it more closely and be ready with your cream. Here is an overview of what you are going to do:

Stand over the pan of sugar with a heatproof spatula ready, but do not touch the sugar until there is a full layer of melted and browning liquid sugar on the bottom with a smaller layer of unmelted white sugar on the top. When the edges of the melted sugar begin to darken, use the spatula to bring them into the center to help melt the unmelted sugar. Continue stirring and pushing the sugar around until it is all melted and evenly amber in color — like an old penny. When little bubbles begin to explode with dark smoke, give the sugar another moment and then remove from the heat. Immediately but slowly pour about 1/4 cup of the cream and corn syrup mixture into the burning-hot sugar. Be careful! It will pop and spit! Stir until it is incorporated, then add a bit more cream and stir, then continue until it is all in.

http://www.thehyperhouse.com/2012/05/salty-caramel-ice-cream/

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