Posts Tagged Ice Cream
I think that whenever I step outside these last few weeks my flesh begins not-so-gently cooking in the sun. This has led to more than a few dinners consisting of cold sandwiches and yogurt. Combine that kind of heat with illness requiring heavy doses of Nyquil, and you get some crazy ideas. Ideas like melting ice cream and using it to make French toast.
Sometimes antihistamines can lead to good ideas.
Ingredients (serves 2)
6-8 slices of baguette, or 3-4 slices challah
1 great big scoop of ice cream (I used vanilla, because Mr. B thought coffee ice cream French toast would be gross. I disagree, but I haven’t had the chance to prove it. But by all means, experiment with the ice cream.)
1 T vanilla
butter, for frying
Start with your ice cream.
Either wander off for a few minutes and let it melt, or microwave it for 30-40 seconds. Mix the egg, vanilla, and salt into the melted ice cream.
Drench each slice of bread in the ice cream mixture for 30-40 seconds. You want them thoroughly soaked.
Melt a thin layer of butter in a large skillet over medium-high heat.
Fry the French toast for about 3-4 minutes on the first side.
Flip them and give them another 2-3 minutes to fry on the second side.
Now, you could go crazy here and serve this with a scoop of ice cream on top. But really, I’ll take any excuse to eat maple syrup. Serve with artichoke hash browns and something very cold to drink.
This was really good. I only needed the stove on for a little more than five minutes (well, for the French toast. I spent a little longer on the hash browns.) and got to eat ice cream while making breakfast for dinner. The ice cream makes the dish very rich and the extra egg enhances that. This is definitely the new way to make French toast.
You probably don’t want to know how much peanut butter I go through in a week. From sandwiches to cookies to spreading on apples, peanut butter joins me in meals at least once a day. At least. And now I’ve started adding it to liquids.
Owning a milkshake machine is a huge responsibility. You have to use it enough to justify the use of precious counter space, but use it much more than that and your waistline will suffer. Mine is gonna suffer for this.
1/2 cup of whole milk*
2 T peanut butter
3 T malt powder or brown sugar, optional
*This recipe isn’t going to be healthy. Don’t bother watering it down with low-fat milk or ice cream. If the calories worry you, I recommend iced tea.)
Combine milk and ice cream in the canister of a milk shake device (Or try a blender. I can’t try a blender; I don’t own one.)
Add peanut butter and mix until smooth. Taste to check the consistency. If it’s too thin, add ice cream. If too thick (unlikely), add a bit of milk. Add malt powder and/or sugar if desired and mix again. I don’t always want it too sweet, but it tastes a lot more like dessert with the malt.
Pour milkshake into a pair of nice big glasses and enjoy.
Ice cream cones, fun as they are, can be really annoying. Ever try to make more than one at a time? What do you do with the other ones? You could let them roll around the counter getting ice cream everywhere, or you could hope that whatever other people you’re making ice cream cones for are willing to come and get theirs right away, but these never work. They always choose that exact moment to be incredibly busy. So just alter the box the cones came in to be a cone holder. Cut an X shape about an inch across in the side of the box and let the ice cream cone stand in it. Each box can hold about 4 of these crosses without losing stability. See? That was easy.
Also, they make sorbet with wine in it. How cool is that?
I really do eat an apple a day with my lunch. Usually a PB&J as well, and often a cheese stick. Some of my eating habits, in other words, have not changed since the first grade. Apples are great. They’re good raw and plain, with peanut butter or cinnamon sugar, diced into yogurt, and of course made into pie.
But an American apple pie just wouldn’t do to follow fondue. It’s too heavy and rich, and when you’ve just eaten enough cholesterol to stagger a moose and are picking at carrots in guilty recollection of New Year’s Resolutions, “rich” and “rib-sticking” are not the adjectives you want in your dessert. “Fruity” and “subtle,” on the other hand, will do nicely.
I cheated making this. I used frozen puff pastry. I’m sorry. I’m even sorrier that it tastes no different than the stuff I used to spend hours on in the kitchen. Oh well. Here it is:
1 sheet of frozen puff pastry
4-5 small apples
1 t lemon or lime juice (I had lime juice handy because of the sorbet and lime balls)
1 t vanilla
2 T butter, plus more for buttering pan
1/4 cup brown sugar (not packed)
1/2 t cinnamon or 1T Goldschlager
Butter an 8×8 pan and line with thawed puff pastry, turning down the edges to make a little crust. If you made your own puff pastry, I applaud you. I doubt I’ll be doing it again. Slice apples very thin and arrange in overlapping layers in a pattern of your choice. Brush with lime juice and vanilla (I just mixed ’em) to keep apples from browning. Cut butter into itty-bitty pieces and dot the tart with them. Sprinkle brown sugar over it all. You might not want as much sugar as that; it really is supposed to be pretty subtle. Dust with cinnamon or sprinkle with Goldschlager or other liqueur of your choice. This will keep in the fridge for a day or two. When you’re ready to make it, heat oven to 400ºF and bake for 20-22 minutes until it smells apply and the pastry edges are nice and crisp. Enjoy!
But wait! I promised you sorbet and lime balls. They’re super easy. You need: 1 lime per 2 people, and a scoop of sorbet for each lime half.
Cut the bottom and top 1/4 inch of each lime off, then cut the limes in half. Scoop out the delicious innards, but let the juice pool in the skins. Fill with a scoop of raspberry or orange or even lime sorbet. Wrap loosely in foil and put in the freezer until ready to serve. They do make an impression!
It started to melt on the counter while I was looking for the camera. Came out yummy though. I love how the lime juice gets sucked up into the sorbet, making it tart and limey.