The Delayed & Final Ch. of the Pumpkin Saga (FINALLY) pt.5: Ice Cream

I’m sure some of y’all are like “WHAT HAPPENED???!!” “WHERE HAVE YOU BEEN??!!”

Or some of y’all prolly didnt really care. Either way I shall explain.

Last week, I had worked A BUNCH. Esp on Tuesday (that whole Election Day thingy).

Working 13hrs and then turn around and go back to my other job, to say I had NO time to whip up anything is an understatement.

After working cray cray hours, I needed to play hookey. And this week, I had SOO much to do.

Currently I’m (trying to at least) in the middle of finishin my Defensive Driving for 1 of my tickets.

Im on a roll son!!!

So hopefully those reasons will explain it all and that you will forgive me (or you prolly really dont care about that). But I digress. I like that word “Digress”.

But with the Election over ( Politics= Lame Excuse to be Ugly towards each other), we shall focus on an important issue: Thanksgiving is about 7 days away.

We need to step up our cooking game peoples!!!

I suggest Practice or “Pre-Game Turkey Day Run Throughs”. Its important not to mess up this day cuz its somethin folks will ALWAYS remind you every year.

You know, how you dried out the turkey or how you burnt the biscuits or worse: how the dog was the reason y’all went out for Chinese for Thanksgiving.

Last year I had practice w/ the turkey and also the Pie-Cake. It exists here>>>>click! 

Unfortunately there was a lack of attendance by people who shall remain nameless. But I did a good job cooking most of the meal on the actual day AND running in a Turkey Trot that morning.

Was I nuts for it. Possibly.

But here’s an idea for a dessert to throw folks off from the traditional Pumpkin Pie.

Pumpkin Spiced Ice Cream

I think this is a good idea if you’re not a “Pie Guy/Gal”. Or if you live in a hot climate and feel Ice Cream is a better option.

I got the inspiration & the recipe from one of my favorite dessert people out there, David Lebovitz.

And here’s the recipe I somewhat barely modified

Pumpkin Ice Cream

• 1 1/2 Cups of Whole Milk
• 1 Cup Heavy Cream (is there a light cream? Seriously I wanna know)
• 1/4 C Brown Sugar
• 1/2 C Regular Sugar
• 5 Egg Yolks
• 1 tsp Ground Ginger
• 1 Tbs Ground Cinnamon ( or 1 Cinnamon Stick)
• 1/4 tsp Ground Cloves
• 1/4 tsp Salt
• 1 tsp Vanilla Extract
• 3/4 Cup Pumpkin Puree ( canned or Fresh, I used Fresh cuz I got it like that!)

Sidenotes

• Start with the Whole Milk and Sugar in a Saucepan and place it on medium-low heat til the Sugar dissolves. Dont let it come to a boil, milk will curdle.
• Whilst the Milk is warming up, Whisk the Yolks, Brown Sugar, and Spices except the Vanilla in a separate bowl.
• Once Milk is warm, proceed to slow stream some of the milk over the yolk mixtures WHILE whiskin it aka Tempering Eggs. If you don’t you risk scrambling the eggs.
• After whisking some, I’d say 1/2 of the milk over the eggs, pour the yolk mixture back into the pot and stir it for about 5 minutes.
• To know that your custard is ready, do the spoon test. Aka place the back of a spoon in the mixture, if the custard coats the back of the spoon completely then its ready.
• After you take the custard off the heat, pour thru a strainer into a bowl sitting over a larger bowl filled with ice and salt.
• Then add the heavy cream gradually as you whisk the custard over the ice to chill it.
• Then place in an Ice Cream Machine or Blender and in the freezer for 1 1/2 hrs then take out and pulse it, then place back in for another hour. Repeat process 2-3 times.

And you should get somethin like this:

Give this a shot, I actually like it. Even if you not a big Pumpkin eater. You’d never knew it.

FYI: I PASSED DEFENSIVE DRIVING!!! YAAAAAAAAAYYYY!!!

On the greatest day EVER 11/15!!!

With that said, hopefully y’all get some inspiration from this dessert or any other dessert I’ve made so far in the “Pumpkin Saga”

And no I despise Twilight if you wondering. Although True Blood is one of my faves.

And if y’all like what y’all see? Comment/ Like and/or Subscribe to this bad boy.

I do try to update this sucker weekly unless I work Cray Cray hours or somethin.

Heres one more scoop of Pumpkin Ice Cream for the Road.

Feels good to pass Defensive Driving on the 1st try fyi.

White Chocolate (w/Raspberry) Sherbet. Absolutely Cray Cray.

Hola World!

Hopefully y’all enjoyin this Olympic Coverage wherever y’all maybe on the planet. Y’all got a favorite event so far?

Me? You aint gonna believe it, but its Rowing. Yep. Rowing.

Fun Fact: I was once a rower. Not an Elite one, I was too short for that. Those guys are HUGE!!!

BUT I rowed in an 8 man boat about 5 years ago. Watching the races brought up good ole-nostalgia.

The Blisters on the hands, The Spandex Uni’s.(Unless you are in good shape, those things will exploit your flaws). Feeling like you may have a heart attack after the race is over.

Oh the memories.

Not sure if y’all been watching, well you should. But watching it, they make it look so effortless. But it aint.

Speaking of effortless, (dig the segway coming up here?) Sherbert is up there.

Now what in the world is it? It’s Ice Cream, but a bit lighter version of it.

Usually the traditional Ice Cream got Heavy Cream and Egg Yolks. This one is mainly Milk Based along some Egg Whites or Gelatin, sometin to thicken it up.

This recipe’s got Egg Whites and they are whipped, but not cooked. But it aint something to “Clutch Tha Pearls” over. If you eat cookie dough, or Mayonnaise, you eating raw egg.

So I wanted to do somethin unique with sherbert since I did Peach Ice Cream.

I fortunately had some left over white chocolate that I’d been tryin to figure what to do with and thus this was born:

I know it don’t as glamorous or got that “OOOHHH” factor as say if I’d used Dark Chocolate. But the taste is all there folks.

I wanted to give this a boost, and Raspberry goes well w/ White Chocolate. Plus I needed to clear out some space in the fruit drawer in the fridge.

I swear most of theses recipes come from me tryin to clear out room in the fridge.

But to get this

You will need this recipe:

White Chocolate & Raspberry Sherbert

• 4 Cups of Whole Milk
• 4 Egg Whites
• pinch of salt
• 1 Cup Sugar
• 6 oz White Chocolate
• 1 Cup of Raspberry Puree (strained)
• 1 tsp Vanilla Extract
• 1/2 a lemon, juiced

Sidenotes:

• Pour the Sugar into the Milk and let it come to a scald (where the bubbles are on the sides)
• Dump in the White Chocolate and stir to let the chocolate melt.
• After it’s combined together, take the milk off the heat, add the vanilla and let it cool down.
• Put some Raspberry with some lemon juice in a blender and puree it. Then strain to catch the seeds and proceed to put into Hot White Chocolate Milk concoction.
• Whilst its cooling, put the egg whites and pinch of salt in a bowl, and whip that sucker til its soft peaks. See how I used “Whilst”.
• After it’s cooled, fold the whipped egg whites into the concoction and pour it in an Ice Cream Machine thingy.
• If you dont have one, like moi?? Put it in a blender  and in the freezer for about 90 minutes then pulse for a few seconds, then place it back in and repeat 1 hour later. Do that about 3-4 times then let it set in the freezer overnight.

And thats about it. And you get this:

One thing about Ice Cream, it’s better over time. Eating freshly churned Ice Cream aint the same as seasoned w/LUV Ice Cream.

Hopefully y’all enjoyed todays little fun fact and Sherbert post.

Like what y’all see???

Like, Comment and/or Subscribe to this sucker. I do update this on a weekly basis. Who knows, maybe this’ll amuse you for the week.

I dont know.

But  I do know that I wanna make Pull Pork again…. Adios.

 

 

 

Peach Ice Cream and a Flat Tire on the Freeway. What??

Confusing Title? I can explain that.

Highlight of this past Monday: I got a Flat Tire driving on the freeway. Now for those who are from small towns or don’t have freeways in major cities.

One would say it’s scary as hell esp when you live in Texas. It’s a danger zone. But fortunately I was able to get off the freeway accident free and w/some assistant from my one of my boys. Got a spare put on.

Right before a rainstorm hit. To say that I had a “Case of the Mondays”, I’d probably throw somethin at you and laugh at you at the same damn time.

Word of advice for those who have crappy days: Pour ya’self a tall glass of whatever your fav drink is. (Mine’s Peach Lemonade.) Try and Crack a Smile. Thank God you survived the day and hope that tomorrow will be a lil less crappy.

Deep huh?

But enough about THAT day.

Apparently it’s Ice Cream Month. And it just so happen that this summer, I wanted to try my hand at making Ice Cream from scratch.

Sure I’ve made Ice Cream before. (There’s alotta links today). But not the old skool way. With Eggs and Heavy Cream and Whole Milk.

But I wanted to take a crack at it. And made Peach Ice Cream.

See

 

I even put a peach right next to it. To reiterate the point.

I think everybody should attempt a form of Ice Cream. The regular kind. Sherbert. Or if you one of those vegetarian/vegan type. Sorbet.

Next week, I’ll explain the difference between the three styles of Ice Cream.

But back to this bad boy here

 

Fun Fact: If you don’t have an “Ice Cream Machine”. It’s still easy to make Ice Cream.

I learned that from one of my fav dessert peoples: David Lebovitz.

If you got a whisk, Electric Mixers or in my case a Blender. You can make Ice Cream.

Just like dodging a wrench in dodgeball.

So my recipe for Peach Ice Cream consist of this

• 2 Cups (or a Pint) of Heavy Cream
• 1 Cup Whole Milk
• 4 Egg Yolks
• 1/2 C Sugar
• 1/4 C Brown Sugar
• 1 tsp vanilla extra (you got one of those vanilla beans, use it)
• 4 Peaches Puree-d

Side Notes (Pay attention this theses y’all!!!)

• Warm up the milk in a pot, once you see bubbles on the side, take it off the heat.
• While the milk is warming up, whisk both brown and white sugar with the egg yolks.
• Take the warm milk and pour some (NOT ALL) of the milk on the eggs WHILE whisking. It’s called tempering. If you dont whisk, the yolks will be scrambled eggs.
• After whisking some of the milk with the yolks, pour it all back in the pot and whisk it together so it finishes cooking.
• Best way to know it’s done= The coated spoon test. Take a metal spoon, dip it in the custard, if it coats the back of the spoon. You’ve done work. And stick it in the fridge to cool down.

For the turning it to Ice Cream part

• Pour it in a container and place it in the freezer for about 1 to 1 1/2 hours.
• Take it out and with a whisk, mixer, or a blender, crank it and break up the frozen bits with the liquid.  Then place it back in the freezer for another hour.
• After another hour do the same thing, then place it in the freezer another hour. You should do this no more than 4 times. Then let it sit overnight.

And there you have it.

 

I think the longer it sits, the better it taste. It gives it more time to gel and chill w/each other.

So give it a try. If you can spend 4 hours cooking up a Julia Childs’ Coq-Au-Vin, you can make Ice Cream dangit!!!

That’s all I got today. Like what you see: Comment, Like and/or Subscribe to this page. I swear I do keep this sucker updated.

Next week, I’ll bring more Ice Cream. Speakin of which I got a coupon for free Ice Cream I need to go buy.

Laterz.