ICE CREAM CAKE!

What a great dessert for a 

Hot Summer Day

This great dessert is so easy to do...but I must advise it is a bit time consuming.  All the steps require returning to the freezer for a complete refreeze before proceeding to the next step.  

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Ice Cream 'Cake'

Desserts, Ice Cream

15  Oreo Cookies

1 tablespoon cream

9  ice cream sandwiches; or more

1 pint banana ice cream

1 pint vanilla ice cream

1 pint strawberry ice cream

1 1/2 c heavy cream; whipped

1 envelope gelatin; softened in water

  sugar; to taste

Coat bottom and side of a 9-inch round springform pan with nonstick cooking

spray. Line side with waxed paper, using spray to help adhere to pan. Trim

paper to height of pan.

Finely crush 12 Oreo's in a food processor. Add milk; pulse just until

mixture holds together. Set aside.

My tip: Be sure ice cream bars are completely frozen. Do NOT unwrap, but

cut with paper attached. Return to freezer to completely refreeze. This

makes it so much easier to handle the cut bars...but WORK QUICKLY.

Cut each in quarters (cut once horizontally, once vertically). Break apart

and remove paper wrappers. Stack strips of sandwiches on end, packing them

snugly together, around wax-paper-lined pan. Repeat with remaining

sandwiches to form a stand-up edge. Spoon cookie crumbs into center of pan;

press firmly over bottom. Freeze 1 hour.

Remove all 3 flavors of ice cream or frozen yogurt from freezer and let

soften for 15 minutes at room temperature.  Transfer banana ice cream to a

small bowl and stir until good but firm spreading consistency. Return to

freezer for the ice cream layer to refreeze. Repeat with vanilla and

strawberry.

Remove pan from freezer. Spread ice cream on bottom, then top with vanilla

and strawberry, spreading all layers at level. Top with whipped cream,

edging border with star tip. Return to freezer; freeze overnight.

Whip cream until soft peaks form. Add sugar as desired and softened

gelatin. Whip until firm peaks form but do not over beat. Spread over top

and finish edge with whipped cream in a star tip bag.

To serve, remove side of pan, then waxed paper. Cut into wedges.

You can use any flavor of ice cream.  Choose your favorites!!   This would

also be great with Lime, Orange and Pineapple Sherbet.

Notes:  ©WHStoneman

Yield: 8 servings

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Cookie Crust added after Border

Ice Cream Layers Added

Cantaloupe Sorbet and Other Treats

Such a treat to see spring here....and the arrival of fresh fruits and vegetables.    Over the weekend, I found some great cantaloupe at the grocery.  I just had to buy two and enjoy one for breakfast and the second one....SORBET! 

 After seeding and peeling, the sliced fruit is 

ready for the food processor. 

Process with simple syrup or use Splenda.  

After processing, run through a fine strainer, pressing down with the back of a spoon  if you want to remove all the small pieces that remain.   I usually return to processor and repeat until all small pieces are smooth.  

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Cantaloupe Sorbet

sorbets

1 cup water

1 cup Splenda

4 cup cantaloupe; diced

2 tablespoon fresh lemon juice

Combine water and Splenda. Stir to dissolve.

Peel and seed cantaloupe. One large melon should provide your necessary quantity. Remove cantaloupe from shell and puree in an electric blender on high speed. Add cantaloupe pulp and lemon juice to Splenda syrup. Freeze per manufacturers directions.

If you choose, equal amounts of sugar and water can be used for the simple syrup.  

Notes:  WHStoneman

Yield: 2 quarts

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Do not use the ice cream freezer for storage but remove from ice cream freezer, place in another container and let cure for a few hours.

Enjoy This Happy Spring Day with

Chilled Cantaloupe Soup!

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Chilled Cantaloupe Soup

1 large cantaloupe; very ripe

1/2 tsp cinnamon

2 1/4 c orange juice

2 tb lime juice

1/4 c heavy cream

1 tb mint leaves; julienne

Remove seeds from cantaloupe and dice the pulp. Place pulp and cinnamon in

food processor bowl and puree.

Combine orange and lime juices and heavy cream and stir into puree. Chill

and serve in chilled bowls. Garnish with mint, if desired.

Yield: 6 servings

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May 30.... addendum:    Just found this link!!   Sounds delicious.  Lime Mango Sorbet

April 23, 2011 Update!!   Just purchased a Cuisinart Ice Cream Maker from Williams/Sonoma.  I love this thing!     So easy to use.    I have found that I can whip up a batch of frozen treat using a small box of Jello instant sugar free, fat free pudding mix.  Any flavor will do...but you use three cups of 2% milk instead of the pudding recommendation of two cups.  

A Hot Summer that demands Banana Ice Cream

So, so hot here and I really have a craving for some home made ice cream.  I really enjoy making my own ice cream since I can control exactly what goes into the mix.  Most ice creams today are loaded with sugar and other ingredients I can't enjoy.

A few weeks ago, I was watching Cook' Country and enjoyed their version of Banana Pudding.   This is exactly what I wanted to make but instead of the cookie wafers and sliced bananas, I just wanted Banana Ice Cream.

This is the original recipe from Cook's Country and one of their tips was to roast the whole unpeeled bananas at 325F for twenty minutes.  The bananas turn completely black and the roasting really enhances the banana flavor.  

A Lazy Day at Hootin' Holler

Every now and then, it becomes a lazy weekend at Hootin' Holler.  The most ambitious thing I did all day was order a pizza from Papa John's and that  doesn't happen too often.  As a matter of fact, I have ordered "pick up" pizza twice in the last ten years.  My usual habit is to make my own pizza at home, which I must say, I do a pretty good job with my Fine Cooking pizza dough.   

Lots of Coupons!

Ready to enjoy.....but....

I used the internet site to order this pizza.  The time...about 420PM for a pick up at 530P.   I suspect that the pizza was made as they received the order.  When I pick up, the pizza was "cool"...but the pizza remained flavorful. 

Pizza will be ready at 530 this evening and I was feeling guilty about my lack of effort, I decided to make one of my favorite ice creams.    Cuisinart makes an ice cream maker that is so easy, you can make ice cream out of most anything, including any cooked pudding.  Here is my Chocolate-Coconut Ice Cream that is so easy and so good.   For years, I have been so impressed going to up scale restaurants and they serve exotic and flavorful ice creams.  Most are done in house and I know why...it is EASY.   I would sell my selections for eight bucks a scoop!   Enjoy....

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Chocolate Coconut Ice Cream

Ice Cream

2  egg yolks
1/2 c sugar
1 tb cornstarch
1/4 c cocoa powder
1 1/2 c heavy cream
1 1/2 c milk
1 ts almond extract
1/2 c flaked coconut

In medium sauce pan, add egg yolks, sugar, cornstarch and cocoa powder.  Whisk completely to combine.

Add heavy cream and milk. Whisk to combine.  While constantly stirring with wooden spoon, bring to a slow boil and cook until slightly thickened. Remove from heat and add almond extract.  Place in chilled area for two hour or until completely cooled.

Using your Cuisinart Ice Cream maker, add the chilled chocolate custard to the rotating bowl. Instructions will be included with Cuisinart Ice Cream maker available at Williams/Sonoma.

Freeze for 15 to 18 minutes, until the custard is the consistancy of soft serve ice cream. While machine is running, slowly add flaked coconut and continue until machine slows and is ready to stop.

Remove ice cream from freezing container and transfer to a container of your choice. Do not store ice cream in the freezer bowl. Freeze until ready to serve.

Bon Appétit!

Notes:  ©WHStoneman


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A Tasty Treat!!   Chocolate Coconut Ice Cream

Bon Appétit

and 

Enjoy YOUR Wonderful World!

Hot Summer Day in East Tennessee

After one load of house guests are back on the road to Michigan...the next group will be arriving from St. Pete on their way to Holland, MI for the summer.   I am half way between Michigan and Florida so I-75 gets a workout this time of year!  

OK...need something for dessert tonight.  Going to get the grill cranked up for burgers. A big garden salad and sweet potato fries are so easy in the oven.    It will be a fun day. 

On to the dessert....Espresso Ice Cream!

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Espresso Ice Cream

Ice Cream

1/2 c espresso; freshly brewed and cooled
2 1/2 c half and half
1/2 c sugar; or Splenda
1 ts vanilla
 pinch salt
1/4 c dark chocolate mini bits
  Kahlúa; as desired

Brew espresso and cool to room temperature.

Mix espresso, half and half, sugar, vanilla and salt together.  Stir to dissolve sugar.

Freeze per ice cream maker directions.   I use a Cuisinart Ice Cream maker and the time should be about 20 minutes.

Just about the time the ice cream is finished, I add the mini chocolate bits.   Do not use regular size chocolate chips, just the mini size.   I prefer Hersey Special Dark Chocolate Bits found in the baking section.

Also, if desired, a couple of "shots" of Kahlúa add a nice flavor.  I add at the end of the freeze cycle.

Notes:  ©WHStoneman

Yield: 4 servings


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Bon Appétit

and 

Enjoy YOUR Wonderful World!

Two Great Chocolate Ice Creams!

Chocolate...what else could you want? 

Learning as I go..but I am discovering how easy it is to prepare ice creams!    As a kid, I remember it being a very big deal about the 4th of July.   And of course, we had the big wooden ice cream maker (photo courtesy Etsy) with the hand crank.   You needed to have lots of ice, Morton's Rock Salt and a strong arm.  We kids took turns because we knew that Mom's Vanilla Ice Cream recipe was worth all the work and time.  The first thirty minutes was OK...but towards the end...it was HARD work.     Then I remember after finishing...a yell from the kitchen window...."DON'T THROW THAT ICE ON THE GRASS".  We didn't know why but found out that the salt water killed the grass for the rest of the summer.   

Today, I am modifying the quantities and making smaller amounts.   It is so handy to have a Cuisinart 1.5 quart machine, I would suggest everyone get one...it is that easy.  

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Chocolate Cheesecake Ice Cream Deluxe

Ice Cream

3 oz dark chocolate; melted
2  eggs; lightly beaten
1/2 c sugar
1 1/2 c heavy cream
1/2 c milk
4 oz cream cheese; room temperature

Melt chocolate over double boiler or in microwave. Whisk eggs, sugar, cream and milk together. Heat until small  bubbles form on edge of pan (165F.) but do not boil.   Cool to room temperature then refrigerate until cold.

In food processor, combine all ingredients including melted chocolate. Mix well. Process in ice cream maker according to manufacturer's instructions.

This recipe will make one batch for a Cuisinart 1 1/2 quart Ice Cream maker.

Notes:  ©WHStoneman

Yield: 1 quart

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My Original Recipe

Heat Cream until bubbles form, about 165F. 

Mixing Chocolate custard with Cream Cheese

Into the Cuisinart Maker

This is another very good recipe we enjoy and you can see, it doesn't contain eggs, if you might be sensitive. 


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Chocolate Cheesecake Ice Cream

Ice Cream

4 ounce cream cheese
14 oz sweetened condensed milk
4 oz semisweet chocolate; melted
1 tb vanilla extract
2 cup half and half
2 cup whipping cream

In a large mixer bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Add the chocolate and vanilla extract. Stir in the half and half and whipped cream. Pour into an ice cream freezer container. Freeze according to the manufacturer's instructions.

NOTE:  This recipe will make two batches for a Cuisinart Ice Cream Maker.  Do not try to overfill the freezer module....you will me amazed how ice cream expands when freezing. 

Notes:  ©WHStoneman

Yield: 16 servings


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Happy Spring and Summer Wishes....

and Bon Appétit!

A Tasty Encounter

The new Cuisinart Ice Cream maker is getting workout!  

Strawberry Ice Cream, Sugar Cookies and Orange/Coconut Sorbet

My recipe for Sugar Cookies has a minor variation that I enjoy....real almond extract.   I think this adds a greater depth of flavor than just a vanilla extract.  Using pure extract is more expensive, but the flavor is worth every cent. 

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Old Fashioned Sugar Cookies

Cookies

3 c flour; sifted
1 1/2 ts baking powder
1/2 ts salt
1 c white sugar
1 c butter; room temperature
1  egg; lightly beaten
3 tb half-and-half
2 ts almond extract

Preheat oven to 400F.    I prefer 375F. Convection.

Sift together all-purpose flour, baking powder, sugar and salt into food processor bowl.  Add quarter inch cubes of chilled butter.  Pulse until blended and mixture is crumbly.

In a separate cup, whisk with a  fork, lightly beaten egg, almond extract and half-and-half. Pulse liquid into processor bowl.   Remove to work surface and gently knead to combine.  Chill dough for one hour for easier rolling.

On a floured surface, roll out dough to 1/4 inch thickness. Cut into shapes.   I prefer the "log" method of rolling the dough into a 12 inch log in parchment paper.   Refrigerate until well chilled.  Remove  and slice into half dollar sized rounds.  Place on baking sheet covered with parchment paper. Sprinkle with sugar or leave plain for decorating with icing.

Bake for 8 to 10  minutes, or until lightly brown.

Notes:  ©WHStoneman

Yield: 60 cookies


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I am discovering that ANY fruit can be made into a sorbet.   If you are watching your sugar intake, use Splenda.   If this isn't a concern, use the same amount of granulated sugar.   Brown sugar pairs well with bananas and mangoes. 



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Orange/Coconut Sorbet

Ice Cream, Sorbets, Sugar Buster

4 lg navel oranges; peeled and sliced
1/2 c Splenda
1/4 c water
1/2 c coconut; shredded

Peel oranges, removing all white pith.  Remove navel and discard...this is every bitter and uneatable.

Dissolve Splenda in water.   Place peeled orange sections into food processor.  Add Splenda water and thoroughly blend.    If desired, you can strain in fine mesh sieve but I find the processor does the job for you.

Proceed with your ice cream makers directions.   As the sorbet is all most frozen, add coconut just to combine.

Notes:  ©WHStoneman

Yield: 2 pints


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                                            Bon Appétit!

My Major Weakness!!

Have you even bought a new "kitchen gadget" 

and quickly discovered....

"oh............this is going to get me in lots of trouble"? 

That happened yesterday when I succumbed and bought the CuiSINart Ice Cream Maker!    I intentionally put the middle three letters in CAPS for a reason...this is so easy, it should be a sin!  Cuisinart has made the entire process so quick and simple.  My good friend from Tellico Village bought one of these machines and she raved how wonderful this machine is.  Miss Ali was right.  

Setup requires the bowls be frozen for 12 hours.  With two bowls included, you can always have one in the freezer ready for use.  My first effort produced the absolute best strawberry ice cream.   I had two cups of strawberries in the refrigerator and put them into a blender and pureed until smooth.  Then I added one cup heavy cream to blend.   Back in the refrigerator to keep cool until the bowls were ready.  

Twenty Minutes Later.....

And then I remembered my Mom's Homemade Ice Cream recipe from the WSCS Methodist Church Cookbook, circa 1950.   

Here is a note in the forward of the spiral bound cookbook. 

The Fulton Center Womens Society Christain Service or Ladies Aid Society or Ladies Sewing Circle was organized in June, 1873 at the home of Mary Davis Jarrett.  Sister Creaser was chosen as President, Sister Kingman as Vice President, Sister Dalgleish as Secretary and Sister Reichard as Treasurer.  They called each other Sisters in those days.  This Ladies Sewing Circle was organized before the Fulton Center Church was built.  Church services were then held in the school house.  The Fulton Center Church was dedicated on June 29, 1879.  Some fo the names of the early members of the Ladies Sewing Circle were, Burnett, Reichard, Dalgleish, Daniels, Jarrett, Gillett, Miller, Cole, Prouse, Cooley, Stead, Whitcomb, Kellogg, Sessions, Kingman, Griffith, Creaser, Price, Howe, Norton, Huntley, Difford, Payne, Steward Herrick and Leddick.....contributed by Mary Weller.  

So,...I am off to my new adventures of ice cream and sorbet making.    Just my fortune, mangos are coming into the grocery and they are very reasonable priced.  Mango Sorbet will be appearing shortly in my freezer...and the recipe will be included!!!   

                                                Bon Appétit!