jenis spinalong #6 – cookies (and coffee) for santa

jenis coffee ice cream sandwich 2

Hello and welcome to the final installment of our 2015 Jeni’s Spinalong Project! There are no plans yet to carry this into 2016, but I’m pretty sure Ms Table is going to try to talk me into it… We’ll see.

In case you just got here, this is what you’ve missed so far:

Which brings us to…. December! Ms. Table created icelandic wedding cake frozen skyr with lingonberry swirl and kransekake (what a mouthful!).

My December theme was a sort of “cookies for Santa” type of deal. Except I filled these cookies with delectable coffee ice cream, because I imagine that Santa get pretty sleepy traveling house to house all night long. Since we all know that Santa loves cookies, I couldn’t think of a better delivery system for the caffeine than in a cookie (ice cream) sandwich!

So, this project was twofold: 1> Make the macaron sandwich cookies 2> Make the coffee ice cream. Since I had extra coffee ice cream (this recipe made two pints), I filled a second container with those good ol’ Nabisco Famous Wafers, for more cookie & coffee deliciousness.

coffee and cookie ice cream

I chose to go with the chocolate version of Jeni’s macaron cookies, thinking that the coffee and chocolate would complement each other perfectly, and I was right. This match is reiterated again in the coffee & cookie ice cream.

My piping bag was way to small for all of the macaron batter, so as I got closer to the end of my batch, the macarons started coming out a bit flatter. I suspect this was due to over-mixing the batter (as scooping and stirring was required in between each fill of the bag).

The cookies were a bit lumpy because, although I would normally sift the almond flour/sugar mixture, I did not opt to sift these because I am pretty sure that when I get the cookies at Jeni’s they are actually a little bit lumpy themselves and I’ve grown to appreciate the extra texture it adds to the ice cream sandwich. If you would like to ensure a nice, smooth batter, then go ahead and sift your flour/sugar mixture to remove any clumps that might be hiding in there.

So this year, pull out your ice cream maker for Santa. But maybe just leave him a note to check the freezer. You don’t want these babies to melt before he gets to them! Maybe if you’re lucky he will leave you one of the Jeni’s books!

chocolate + coffee macaron ice cream sandwiches

Ingredients

    For the cookies:
  • 8 oz almond meal
  • 2 1/2 cups powdered sugar
  • 3 tablespoons unsweetened cocoa powder
  • 3/4 cup egg whites (from 6 to 7 eggs) room temperature
  • 1/4 teaspoon fine sea salt
  • 1/2 cup plus 2 tablespoons granulated sugar
  • For the ice cream
  • 2 1/2 cups whole milk
  • 1 tablespoon plus 2 teaspoons corn starch
  • 1 1/2 oz (3 tablespoons) cream cheese, softened
  • 1/8 teaspoon fine sea salt
  • 1 1/2 cups heavy cream
  • 3/4 cup granulated sugar
  • 3 tablespoons light corn syrup
  • 1/4 cup coarse-ground dark roast coffee beans
  • 7 to 14 nabisco wafers

Instructions

    Prep
  1. Line two large sheet pans with parchment paper.
  2. Using a 3-inch biscuit cutter, trace 12 circles onto the parchment paper to use as a guide for when you pipe, then flip the parchment over so the drawings are on the bottom side. (They should still be plenty visible from the top).
  3. Make the cookies
  4. Pulse the powdered sugar, cocoa, and almond flour in a food processor until incorporated.
  5. Sift the powdered sugar mixture through a sieve onto a clean sheet of parchment paper, discarding any large pieces that remain in the sieve. (I skipped this step)
  6. In the bowl of stand mixer fitted with the whisk attachment, whip the egg whites until frothy.
  7. Once frothy, add the granulated sugar a tablespoon or two at a time, until all the granulated sugar has been added. Continue whipping until the meringue becomes shiny and holds medium peaks, about 5 minutes.
  8. Using a spatula, gently fold 1/3 of the almond mixture into the whites. Repeat with the remaining 2/3 of the mixture, adding 1/3 at a time. Be careful not to overrmix.
  9. Fit a large pastry bag (or gallon size Ziploc) with a 1/4-inch plain tip and fill the bag with the macaron batter.
  10. Pipe & bake the cookies
  11. Pipe in a spiral into the circles you traced onto the parchment, reducing the pressure as you reach the end of your spiral to allow the edge to taper off. Repeat with the remaining batter until you have piped all of your batter.
  12. Lightly tap the the baking sheet on the counter twice to remove any bubbles and set aside for 30 to 40 minutes until the tops become dry and take on a matte finish.
  13. While the cookies are resting, preheat the oven to 300F degrees.
  14. Bake cookies for 16 to 20 minutes, rotating the sheets halfway through, until they are baked through.
  15. Remove from the oven and set aside to cool completely.
  16. Using an offset spatula, lift the cookies from the parchment. Move to a baking sheet and place in the freezer approximately 30 minutes. Once frozen, transfer to a gallon size freezer bag and store in the freezer until ready to use. Note Be careful, they can be very fragile!
  17. Make the ice cream base
  18. In a small bowl, make a slurry by mixing 2 tablespoons of the milk with the corn starch; set aside.
  19. Place cream cheese and salt in a medium mixing bowl and set aside.
  20. Combine the remaining milk, heavy cream, sugar, and corn syrup in a 4-quart saucepan and bring to a rolling boil over medium-high hea. Allow to boil for 4 minutes, then remove from the heat and add the coffee.
  21. Let the coffee steep for 5 minutes, then strain the milk mixture through a sieve lined with cheesecloth. Squeeze the coffee in the cheesecloth to extract as much liquid as possible and discard the grounds.
  22. Return the cream mixture to the saucepan and gradually whisk in the corn starch slurry, Return the mixture to a boil and cook 1 minute, stirring constantly, until slightly thickened. Remove from the heat.
  23. Whisk 1/4 cup of the hot milk mixture into the cream cheese until completely combined. Carefully add remaining milk mixture, whisking to combine, then transfer the mixture to a 1 gallon Ziploc freezer bag, ensuring the bag seals completely.
  24. Submerge the bag in a bowl filled with ice water until chilled, about 30 minutes.
  25. Once chilled, you may spin your ice cream immediately, or place it in the fridge overnight until you are ready to spin.
  26. Spin the ice cream
  27. Pour ice cream base into the ice cream maker and spin according to manufacturer's directions until it is the texture of soft serve ice cream.
  28. Transfer to a storage container (mine filled two pint containers), stirring Nabisco Wafers into one (or both) if desired.
  29. Place in the coldest part of your freezer for at least 4 hours, or overnight, until you are ready to make your ice cream sandwiches.
  30. Assemble the ice cream sandwiches
  31. Place your ice cream out to soften, if it's not already softened.
  32. Once slightly soft and easy to scoop, remove cookies from the freezer and place them on a baking sheet that will fit into your freezer.
  33. Top half of the cookies with a generous scoop of ice cream and, using the palm of your hand, gently press another cookie on top of it until the ice cream spreads towards the edge.
  34. Place baking sheet in the freezer for about 30 minutes until the ice cream has firmed back up, then remove the sandwiches from the freezer and wrap tightly with plastic wrap. Store the ice cream sandwiches in a gallon-size freezer bag until you are ready to eat them.

Notes

* In case you're wondering, the other ice cream sandwiches are filled with this delightfully chocolatey ice cream , also from the Jeni's book (of course).

http://wee-eats.com/2015/12/02/jenis-spinalong-7-cookies-for-santa-coffee-and-cookie-macaron-ice-cream-sandwiches/

Thinking of starting your own spinalong? Here’s what I used along the way:

  • An ice cream maker – Last year I upgraded from this guy to this beast, and I love it so much! Not only do I not have to give up precious freezer space to freeze the canister, but I can spin multiple batches back-to-back (like I did this day with the coffee ice cream and Mr. Eat’s favorite chocolate)! That being said, either one will work just fine. So long as you aren’t going to be making ice cream on the reg, you should be just fine with the cheaper option!
  • Jeni’s books, of course – Her first one is chock-full of ice cream recipes (including both recipes above) while her second book has some ice cream recipes, but really focuses on desserts and add-ins – ways to upgrade your regular ice cream game.
  • Storage – Far too late in the game, I finally picked up a pack of these pint containers. (Previously I was just using large plastic Glad storage containers). The pint containers are 4 for $10.00 at our local Sur la Table, or I could get 25 on Amazon for practically the same price. So it was really a no-brainer. Plus, they’re good for more than just storing ice cream – they’ll make great containers for holiday cookies and treats.

Jeni’s Spinalong #5 – November Feels

Our November spinalong was a little bit different from the rest of this series in that we had no rules or themes to follow – Just all of our November feels all wrapped up (or should I say, “churned up”?) into one delicious ice cream.

 

So, for November, with thoughts of fall and Thanksgiving and #PSL all over the place… I went to Pumpkin’s sweet sister… or maybe more like a cousin? Or like a distant ancestor… I mean, they’re both plants so they must be related in some way, right? Anyway, I seem to have gotten off track somewhere…

What I chose is orange inside, like a pumpkin. And sweet, like a pumpkin. And plentiful during fall, also like a pumpkin. But it is not a pumpkin.

Can you guess what it is?

jenis sweet potato ice cream 1

Sweet potato!

Even though Mr. Eats curled his nose at the idea of me “ruining” perfectly good ice cream by putting sweet potatoes inside of it, I forged ahead anyway. I can’t think of a better way to use sweet potatoes than to put them into this amazing ice cream.

Shannon, over at A Periodic Table, stuffed all her feels into Blackstrap Praline Ice Cream with Black Walnut Praline and Singed Marshmallows. So, even though we had no rules, because we are kindred spirits we both made barely-altered recipes from the “Autumn” section of Jeni’s first book. At least we didn’t plan the same exact ice cream, which almost happened with September 😉 haha! If you paired my ice cream with some toasted nuts and Shannon’s praline sauce you would end up your very own sweet potato casserole sundae – Think of how impressed your Thanksgiving guests would be!

Unlike the other Jeni’s recipes I have made for the blog, I made this one with very little tampering. I followed the recipe pretty much 100% with the exception of one thing: I roasted the sweet potatoes real good. I baked the sweet potatoes for over an hour in the oven, until they were oozing out their sugary juices, and allowed them to cool before putting them in a cream-filled hot tub to simmer away.

I did attempt (and fail) to make Jeni’s Vanilla Bean Marshmallows, but I’m pretty sure that was a user error. Or possibly a thermometer calibration error (where one said 230F, the other said 250F) so I will have to try those again on another day. For this, store-bought made a fine stand-in.

The result is an amazingly smooth and creamy sweet potato ice cream filled with torched marshmallows and one bite will make your knees buckle.

jenis sweet potato ice cream 2

Jeni's Sweet Potato Ice Cream with Torched Marshmallows

Ingredients

  • 2 sweet potatoes, roasted and scooped out of the skins (about 1 1/2 cups)
  • 2 cups whole milk
  • 1 1/2 ounces (3 tablespoons) cream cheese, softened to room temperature
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon
  • 1 1/4 cups heavy cream
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 2 tablespoons molasses
  • 1 1/2 cups mini marshmallows, toasted

Instructions

    Bake the potatoes
  1. Preheat the oven to 400F.
  2. Prick potatoes with a knife and place them on a parchment-lined baking sheet.
  3. Bake for 60-70 minutes, or until they start to ooze a bit of caramelized goodness.
  4. Remove from oven and set aside until they are cool enough to handle (may be done one day in advance).
  5. Make the ice cream base
  6. Prepare an ice bath in a large bowl; set aside.
  7. Place softened cream cheese and salt in a large bowl and set aside.
  8. Peel potatoes from skins and cut into cubes (if they are too soft, just scoop them into a bowl). You should have about 1 1/2 cups total.
  9. Combine sweet potatoes and milk in a saucepan and bring to a boil over medium-high heat.
  10. Reduce heat to low and simmer, mashing up the potatoes, until they are heated through, about 5 minutes.
  11. Puree the potatoes with an immersion blender (or puree in batches in a regular blender).
  12. Return puree to the pan and add the heavy cream, sugars, and molasses.
  13. Bring to a boil over medium-high heat and boil for 4 minutes. Be careful because it WILL splatter. A lot. (You can cover the top of the pan with a parchment paper circle with a hole in the middle to cut down on splatter).
  14. Pour about 1/4 cup of the cream mixture into the cream cheese and whisk until combined. Pour remaining cream mixture into the bowl and whisk in the cinnamon until the mixture is fairly homogeneous.
  15. Pour the mixture into a 1-gallon Ziploc freezer bag and immerse in an ice bath for at least 30 minutes. After 30 minutes, you can dry off the bag and place it in your fridge until you are ready to spin the ice cream. (This can be done 1 day in advance).
  16. Torch your marshmallows
  17. Using a kitchen torch, line a baking sheet with parchment and spread about 1 1/2 cups of mini marshmallows on it. Carefully toast the marshmallows until golden and slightly blackened. Set aside.
  18. Spin the ice cream
  19. Spin ice cream according to your ice cream machine's directions.
  20. Pour ice cream into a storage container, layering marshmallows in between ice cream layers and saving some marshmallows to sprinkle on top.
  21. Cover the top with a sheet of parchment, then seal the container and place it in your freezer for at least four hours, or until firm.

Notes

* Pro Tip: If you end up only having regular-sized marshmallows, you can cut them into smaller ones by dusting a cutting board with powdered sugar and cutting them on the bed of powdered sugar. It took me a while to figure this out and I was super excited once I did.

http://wee-eats.com/2015/11/01/jenis-spinalong-5-november-feels-jenis-sweet-potato-torched-marshmallow-ice-cream/

[ Recipes adapted from Jeni’s Splendid Desserts ]

Jeni’s Spinalong #4 – Salty Vanilla Frozen Custard with Halloween Candy

halloween ice cream - wee eats

With the extension and expansion of our Jeni’s Spinalong project we’ve gone monthly! This gives us a much better grasp of being able to have a “month-centric” theme. For me, October is a lot of things. It is colorful fall leaves, brisk cool air (well, it used to be at least). Since October in Phoenix is apparently a high of 106 today, it’s hard to get into those “cool fall flavors” so I stuck with something that can be “October-y” wherever you are in the country – HALLOWEEN!

Meanwhile, Shannon over at A Periodic Table made a super alluring PB+J Sandwich with Milk Ice Cream Terrine because she wants me to die from excitement.

I didn’t go crazy and dye my ice cream orange, and I didn’t #PSL the place up, instead I took a bunch of Halloween candy, chopped it up, and threw it into some ice cream. Because who doesn’t find themselves with a pile of extra Halloween candy at the end of October?

I was going to spin these chopped up candies into the standard sweet cream base, but I’ve already used that base so many times before that I felt like I was cheating you guys out of a real new recipe. Instead, I decided to be daring and make the base out of one of Jeni’s custards. That means separating whites from yolks. That means tempering eggs. That means… being a little bit scared because there is a little bit more room for error than with her standard egg-free bases. BUT, fear not, because if I can do it then you can certainly do it too.

Additionally, Jeni’s “Salty Vanilla Custard” recipe offered the perfect amount of salt to balance and complement all the sweetness from the Halloween candy we were throwing in. I suspect that a ribbon of salty caramel sauce would also be great here, maybe even a ribbon of fudge, too, to keep that whole salty-sweet thing going on. But the ice cream is great without them, too. I know because that’s exactly how I ate it.

Salty Vanilla Frozen Custard with Halloween Candy

Ingredients

  • 2 ¾ cups whole milk
  • 6 large egg yolks
  • 1 tablespoon plus 2 teaspoons corn starch
  • 1 ounce (2 tablespoons) cream cheese, softened
  • ¾ teaspoon fleur de sel or fine sea salt
  • 1 tablespoon vanilla extract
  • 1 cup heavy cream
  • ¾ cup granulated sugar
  • 2 tablespoons light corn syrup
  • 5 ounces (more or less) chopped up Halloween candy

Instructions

    Make the base:
  1. Fill a large bowl with ice water and set aside. In a small bowl, mix 2 tablespoons of the milk with the egg yolks and cornstarch; set aside.
  2. In a medium bowl, stir the softened cream cheese, salt, and vanilla together until relatively smooth.
  3. In a large (4 quart) saucepan, combine the remaining milk, cream, sugar, and corn syrup. Whisk to combine and bring the mixture to a boil over medium-high heat, boiling for 4 minutes.
  4. Remove the pan from the heat - TAKE A DEEP BREATH BECAUSE WE'RE ABOUT TO TEMPER SOME EGGS!
  5. Slowly stream 1/4 cup of the hot milk mixture into the eggs by pouring it onto the side of the egg bowl and letting it stream in, whisking vigorously the entire time. Repeat this process 1/4 cup at a time until you have mixed about 2 cups of the hot milk mixture into the egg yolks.
  6. Pour the egg yolk mixture into the saucepan and bring the mixture to a boil over medium heat, stirring constantly with a heatproof spatula.
  7. Once the mixture reaches a boil, remove it from the heat and strain through a sieve into the cream cheese bowl. Whisk until smooth and combined.
  8. Pour the mixture into a 1-gallon Ziploc bag and submerge the sealed bag in the ice water. Let stand until cold, about 30 minutes.
  9. Once chilled, you can spin immediately or remove the bag from the ice water bath, dry it off, and throw it in the fridge until you're ready to spin your ice cream.
  10. Spin the ice cream
  11. When ready to spin the ice cream, pour the base into your ice cream maker and spin according to manufacturer's directions.
  12. While the ice cream is spinning, chop your Halloween candy to the desired size. Note that the smaller you chop it, the easier it will be to scoop (but larger chunks are more recognizable).
  13. Add the candy chunks in the last 30 seconds of spinning.
  14. Transfer the ice cream to a container (a large Ziploc storage container works here) and freeze at least 4 hours until firm.
http://wee-eats.com/2015/10/01/jenis-spinalong-4-salty-vanilla-frozen-custard-with-halloween-candy/

[ Recipe from Jeni’s Splendid Ice Cream Desserts ]

 

Jeni’s Spinalong #3 – S’mores Ice Cream with Toasted Marshmallow and Fudge Ripple

smores ice cream 1011

With the third installment of our Jeni’s Spinalong Series, Mrs. Table and I chose a nice, broad theme. Our original plan was a “back to school” theme, during which we discovered that we were creating quite literally the same. exact. ice cream. So, we decided to think bigger and broader with this month’s theme and went for a simple: “Welcome to Fall” theme, or -more accurately – our feels about fall. The recipe requirement? Gravel.

Everyone has their own ideas about fall and what it should entail. No doubt many of you equate the autumn season with pumpkin spice lattes and changing leaves. Shannon thinks about fall harvests and late summer bounties – she, being ever the adventurous one, churned out some crazy good buttermilk sage ice cream with toasted cumin honey and cornbread gravel. Like a delightful marriage of sweet and savory enveloped in creamy, tangy ice cream with crunchy cornbread gravel, it’s the kind of ice cream I can imagine seeing on the menu of my favorite fancy-pants restaurant.

But for me, autumn always evokes memories of backyard bonfires and pullover sweaters. The smell of burning leaves in my hair and the crisp, cool air, burning roasting marshmallows alongside friends and family and squishing them between two crisp grahams. So, for my ice cream, I took this warm, gooey treat and turned it into a firm, cool ice cream. Which is an especially good thing for me since we are still enduring triple digit heat here in Arizona and if I want to feel like I’m standing nearby (or inside of) a bonfire all I need to is take a few steps outside. Now I can finally enjoy my favorite fall treat without any of that ruthless desert heat.

smores cone 1071

Serve it in a waffle cone, or as a sundae topped with a freshly-toasted marshmallow, or even turn it into ice cream sandwiches by pressing the ice cream comfortably  between to graham crackers (a quick dip into some melted chocolate doesn’t hurt, either).

Along with the unveiling of our third Jeni’s Spinalong is an announcement. When you take an over-achiever like Shannon and combine her with an indecisive person like myself what you end up with is a recipe list a million miles long and only 4 installments to shove them into. So, without further adieu, we announce that we will finish out 2015 with MONTHLY installments of the Jeni’s Spinalong series! Aren’t you thrilled?

Now, if you’ll excuse me, I need to go buy some stretchy pants.

smores ice cream 1043

S’mores Ice Cream

Ingredients

    For the ice cream base:
  • 2 2/3 cups whole milk
  • 1 Tablespoon + 2 teaspoons cornstarch
  • 2 ounces (4 Tablespoons) cream cheese, softened
  • 1/8 teaspoon sea salt
  • 1 1/2 cups heavy cream
  • 1/4 cup granulated sugar
  • 1/4 cup light corn syrup
  • 1/2 cup roughly chopped graham crackers
  • Mix-ins
  • 2 to 3 cups marshmallows, toasted
  • Salty Graham gravel (recipe below)
  • Chocolate shell (recipe below), syrup , or fudge sauce
  • Chocolate shell:
  • 12 ounces chocolate of your choice, chopped (Hershey's for authentic "S'more" flavor!)
  • 1/3 cup coconut oil
  • Salty graham gravel:
  • 1 cup finely ground graham crackers (about 13 crackers)
  • 3/4 cup unbleached all-purpose flour
  • 2 teaspoons cornstarch
  • 1/2 cup granulated sugar
  • 2 teaspoons fine seasalt
  • 1 stick (8 Tablespoons) unsalted butter, melted

Instructions

    For the ice cream base:
  1. In a small bowl or ramekin, whisk 2 tablespoons of the milk with the cornstarch.
  2. In a medium bowl, whisk the softened cream cheese with the salt until smooth.
  3. Fill a large bowl with ice water, set aside.
  4. In a large 4-quart saucepan, mix together the remaining mil, cream, sugar, and corn syrup. Bring o a boil over medium-high heat and boil for 4 minutes.
  5. Remove the saucepan from the heat, and gradually whisk in the cornstarch-milk slurry.
  6. Return the pan to the heat and return to a boil, stirring with a spatula, for about 1 minute or until slightly thickened. Be careful, it might try to boil over
  7. Carefully whisk a bit of the hot milk mixture into the cream cheese until smooth. Add remaining hot milk mixture and graham crackers and stir to combine Let the mixture sit for about 5 minutes while the graham crackers dissolve.
  8. Working in batches, pour the ice cream through a sieve, pressing the graham crackers through with a spatula. Continue until all of the liquid has been pressed through the sieve. Transfer to a gallon-size Ziploc bag and close the bag.
  9. Submerge the bag in the ice water until cold, about 30 minutes. After 30 minutes you may spin the ice cream, or dry off the bag with a towel and store it in the fridge until you are ready to spin (u to 1 day).
  10. For the gravel:
  11. Preheat oven to 275F.
  12. Line a rimmed baking sheet with parchment.
  13. Combine everything except the butter in a medium bowl and whisk to combine.
  14. dd the melted butter and stir until large clumps have formed and the mixture resembled wet sand, ensuring all of the mixture is moistened.
  15. Pour the mixture onto the lined baking sheet and spread evenly.
  16. Bake for 10 minutes and remove the pan from the oven. Toss the crumbs with a spatula to break them into smaller pieces and return the sheet to the oven for another 10 minutes, until the gravel is golden brown.
  17. Remove from the oven and cool completely.
  18. Make the magic shell
  19. Combine dark or white chocolate and coconut oil in a medium metal bowl; set over a medium saucepan of simmering water. Stir until chocolate is almost melted.
  20. Remove from heat and continue stirring until completely melted and smooth.
  21. **Or you can melt it in 30 second intervals at 50% power in the microwave, but be very careful not to burn it!**Also, you can buy magic shell at the store because I mean, come on, you're already making everything else.
  22. Let cool slightly (if it’s too hot, it’ll melt your ice cream), 10–15 minutes.
  23. Toast the marshmallows
  24. Line a baking sheet with parchment and preheat your oven's broiler to high.
  25. Place marshmallows in one layer on the parchment and broil just a briefly until toasted.
  26. Set marshmallows aside to cool slightly.
  27. TIME TO SPIN!
  28. When ready, pour the ice cream base into your ice cream machine and spin according to manufacturer's directions. Once it reaches something akin to soft serve, you're ready to package it.
  29. **HERE YOU HAVE A CHOICE** I layered my chocolate shell, but it will be much easier to scoop if you drizzle it in during the last few seconds of spinning (you don't have to use all of it). This breaks it up into tiny flecks of ice cream that melt as soon as they hit your tongue. If you're using fudge or a liquid sauce, DO NOT mix it in, or it will just mix into your ice cream and not be swirled. Now, let's move on to packaging...
  30. Pour a bit of ice cream into your container (mine filled about 4 to 5 cups of space, so I used two containers). Top with a layer of graham gravel and some toasty marshmallows. Drizzle with your magic shell (unless you mixed that in at the last minute of spinning, in which case, good for you!)
  31. Add another layer of ice cream, gravel, mallows, and chocolate and end with a final layer of ice cream.
  32. Press a piece of parchment against the top of the ice cream and close with a tightly-fitting lid. Place in the coldest part of your freezer for at least 4 hours to firm up. Once firm, you can have more fun!

Notes

Want s'more cones? Pour a tablespoon or two of magic shell into the bottom of a sugar cone and swirl around to coat the inside of the shell. Place the cone upside down over parchment-lined baking sheet until the shell hardens. Then stuff some toasted marshmallows, graham gravel, and ice cream into the cone. Top with a scoop of ice cream and Macgyver a way to keep this contraption upright in your freezer (my contraption is a mix of foil and plastic wrap stretched tightly over a tupperware container. I poke holes in the foil and shove the ice cream cone in. It's not pretty but it sort of works. I have a bottom-style freezer so I usually forget to be gentle when closing and end up with ice cream smeared on the wall of my freezer anyway (oops?). ANYWAY, after about an hour in the freezer, remove the ice cream cones from the freezer and dip them into the chocolate shell mixture - two coatings is ideal. Sprinkle with some gravel and return the cone to your Macgyvered contraption for another hour or so.

Want a s'more ice cream sandwich? Smear bottom of your grahams with some chocolate shell (or don't!) and set aside to harden. Press some toasted marshmallow on the graham (or not, it's in the ice cream too, remember!) and add a scoop of slightly-softened ice cream. (If this is your main goal, maybe freeze the ice cream on a saran-lined baking sheet instead, and then you can cut it into squares? I've never tried it but it seems like it should work). Anyway, from here you want to gently press the second graham on top and quickly wrap it tightly in saran wrap, pressing again to try to form some good angles at the edges. Place back into the freezer for another hour or so, then remove for an optional dip into some magic shell. Place on a parchment lined baking sheet (that will fit into your freezer) and return to the freezer another hour. Remove and wrap in plastic wrap and/or foil for storage. I recommend freezing them overnight before eating.

http://wee-eats.com/2015/09/01/jenis-spinalong-3-smores-ice-cream/

[ ice cream base & gravel adapted from Jeni’s Splendid Desserts ]

[ chocolate shell from Jeni’s Splendid Ice Creams at Home ]

[ Check out Shannon’s recipe here! ]

jeni’s mochi cake

20150704-DSC_0901
When I first saw the recipe for Jeni’s mochi cake in her newest book, Jeni’s Splendid Ice Cream Desserts, I was instantly intrigued. Jeni chose this cake for her ice cream recipes because instead of hardening, the cake stays soft and chewy when frozen. At room temperature, the cake is springy, spongy, and delightfully chewy. Like the Japanese mochi, but in pound cake form.

You may recommend mochi from the toppings bar of your local frozen yogurt shop, or perhaps you’ve seen these glutinous chewy rice balls filled with ice cream at your favorite asian restaurant or grocer (Trader Joes even carries some that you can take home to try!). The rice flour keeps the center of this cake light and chewy while the sugar provides a gorgeous golden brown exterior, and the coconut and evaporated milks give the cake a wonderfully sweet, milky, almost tropical flavor.

20150704-DSC_0896

If you have never had mochi, you may be a bit scared when you cut into this cake. It’s a bit on the “springy” side, in that you can even pull at it a little bit and it will happily spring back to its original shape. I mean, it’s nothing crazy but it’s fun to play with and see that tiny tug will serve to stretch the cake rather than break it into pieces. It definitely serves to show this cake’s appeal as an ice cream mix-in.

So whether you plan to cut this into cubes and throw it into some ice cream (I would recommend subbing it for the shortcake in this recipe) or simply topping it with a scoop of your favorite store-bought ice cream, it’s a great way to switch up your typical ice cream routine. Jeni uses it to make mochi cake croutons and even toasts it on the grill (which is what I also did, coming up in the next recipe!).

20150704-DSC_0894-1024x802

jeni’s mochi cake

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 10 minutes

Yield: 1 9-by-5 inch loaf cake

Ingredients

  • 2 cups sweet rice flour
  • 1 1/4 cups granulated sugar
  • 1 3/4 teaspoons baking powder
  • 1 1/3 cups evaporated milk
  • 1 1/4 cups unsweetened coconut milk
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 5 1/2 Tablespoons unsalted butter, melted

Instructions

  1. Preheat oven to 350 F. Butter a 9-by-5-inch loaf pan and line it with parchment. (Parchment optional, but recommended).
  2. Sift together the rice flour, sugar, and baking powder.
  3. In a separate bowl, whisk together the remaining ingredient.
  4. Make a small well in the middle of the dry ingredients and pour the liquid mixture into the well.
  5. Fold wet ingredients into dry, mixing until fully combined.
  6. Pour batter into prepared loaf pan and bake for 60 to 70 minutes, until the cake is a deep golden brown and a toothpick inserted into the center of the cake comes out with just a few moist crumbs clinging to it.
  7. Cool cake in the pan for 10 minutes, then turn out onto a wire rack to complete cooling.

Notes

To make Jeni's mochi cake croutons: Cut mochi cake into 1 inch cubes. Melt 1 tablespoon unslated butter in a large saute pan and add the cubes. Allow the cubes to cook undisturbed until they are golden brown on the bottom. Flip and repeat on each side until all sides are browned. Serve along with fruit as an ice cream topping.

http://wee-eats.com/2015/07/07/jenis-mochi-cake/

[ Recipe from Jeni’s Splendid Ice Cream Desserts ]