I have a feeling it's hard to fuck up ice cream flavors. Of course, I could be wrong - as I often am - but everything I've made so far has pretty much kicked ass. I've enjoyed coming up with flavors immensely, and this one I'm pretty proud of. Yes it's more pistachio than strawberry (next time I'll add more pureed strawberries to the mix, because I really think it elevates the flavor), but it's awesome.
There's something about making the full custard mix that just takes this ice cream to the next freaking level. It's super creamy and rich, and you lose that element of cream creating a film at the roof of your mouth which pretty much drives me insane. I'd call this a hit. I hope you will too. Pistachio Strawberry Ice Cream (makes 1 1/2 pints)
-In a sauce pan with the heat at medium low, combine the cream, half & half, sugar, salt, and vanilla and cook until hot and sugar has dissolved, but not boiling. Remove from heat. -In a bowl, whisk together egg yolks. While whisking, slowly pour in about a 1/3 of the cream mixture into the yolks, until combined. - Whisk egg and cream mixture back into the cream mixture, and heat once again over medium low heat, until the mix coats the back of the spoon. Remove from heat and mix in pistachios and strawberry puree. -Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours. -Churn ice cream according to your ice cream maker's directions. Try not to eat the whole thing in one sitting. I dare you. I'm pretty excited about this flavor! I would love suggestions as I continue to experiment with ice cream. What flavor would knock your socks off? If you know anything about Minnesota at all, you've probably only heard that we have a ton of lakes and it's also really fucking cold in the winter. Both of those things are true, but that's not all Minnesota has to offer. A summer in Minneapolis is a special experience, filled with craft beer, outdoor movies and concerts, freshwater beaches, food trucks, and walks at sunset over the Mississippi River. I love my city and I love my state. I'm thrilled to say summer is here; I plan to make the most of it.
Onto links, babes. I'm currently digging: She's Not Me -- Jenny Lewis is life. Jenny Lewis is bae. Edward Snowden -- Say "no" to surveillance. Four Cheese Pizza -- I'm drooling on my keyboard. Strawberry Buttermilk Sprinkle Donuts -- I'm so happy National Donut Day is a thing because there are so many new donut recipes out. Caitlyn Jenner -- A proud moment for humanity. Beer Batter Onion Rings -- someone buy me beer so I can make these. Also so I can drink beer. Kalief Browder -- #BlackLivesMatter Roasted Garlic Butter Buscatini -- Summer. Chocolate Cream Filled Vanilla Sugar Donuts -- A mouthful of words when I wish it was a mouthful of these donuts. Salted Peanut Caramel Ice Cream Bars -- Basically a Snicker's ice cream bar, but better. Learning to Speak Cat -- Bingley trained me and I love him and he's purrrrrrfect. That's all, kids. It's the beginnings of summer. What do you have planned this summer?! When I started this blog last fall, I thought I'd only focus on baking sweet treats, since that has been my life and my talent for as long as I can remember. If you told me a year ago that I'd be making my own pizza crust, my own sauce, and use my freshly grown basil to make a meal for myself and my friends, I'd ask if you were mistaken and actually talking about my sister, Morgan. She's the chef. I'm the baker. Boy have I grown. I actually might not be shot for making this pizza if I were in Italy. Don't quote me on that, though. I heated my oven to 500 degrees on an 85 degree day, because I'm stupid. I used Artisan Bread in 5's whole wheat bread dough recipe. My sauce only contains tomatoes, garlic, balsamic vinegar, olive oil, salt and pepper. I used real mozzarella cheese that comes in a glorious ball. If you know Margherita Pizza, you know all it has is tomato, mozzarella, and basil. It's simple, but ridiculously delicious.
SERIOUSLY THIS PIZZA WAS AMAZING. I don't have much for a recipe, but I'll at least tell you what I did for my sauce. Pizza Sauce:
-Simmer ingredients in small pan for 30 minutes. Let cool, then either crush by hand, or put in food processor. Use a spoonful or two to coat a pizza crust. Save the rest and use it on pasta. Do it. For realzies. |
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August 2019
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