Tuesday, July 13, 2010
TWD - Brrrrr-ownies and Ice Cream
Brrrrr is the chill you'll feel from these mint-laden brownies. The recipe recommends chopping up a solid type of mint patty. Of course, I glossed over this important information and went with a cup of squishy halved Junior Mints. They completely melted into the brownies. Though it was a gooey mess, the taste was delicious, like an entire pan-sized Junior Mint.
You can get the recipe from Karen of the blog Welcome To Our Crazy Blessed Life.
To continue the chilling theme, I paired it with Blueberry Ice Cream.
I often find, when I'm buying books online, that I'm a few dollars short of achieving that important "free delivery". When this happens, I turn to the clearance cookbooks. A recent purchase, in the under $10 category, is As Fresh As It Gets Everyday Recipes from the Tomato Fresh Food Cafe. At Amazon, you can peek at the breakfast recipes. The book is also available at Indigo Books.
As the title indicates, the recipes come from Vancouver's Tomato Fresh Food Cafe, a restaurant highlighting local organic food. At the website you can see their menu. Many of these recipes are in the cookbook, including the Bouillabaisse du Pacifique which I plan to try soon.
It's a gorgeous cookbook featuring fresh ingredients. Of course, I turned immediately to the desserts. I began with the Coconut Carrot Loaf and it was moist and yummy. Then I moved on to the recipe for ice cream which I'm including here. It's an ultra creamy delight.
Simply Vanilla Ice Cream
2 cups whole milk (I used 1%)
1 1/2 cups whipping cream, 33% milkfat
1/2 cup white sugar
1 vanilla bean, split lengthwise and seeds scraped
1/2 cup sugar
10 egg yolks
In a large pot, heat the milk, whipping cream, sugar and vanilla bean and seeds. Bring to a boil, the reduce heat.
In a medium bowl, whisk together the sugar and egg yolks.
Gradually add hot milk mixture to yolks, whisking continuously. (This will temper the eggs, to prevent them from scrambling.)
Place back into the pot on stove on medium heat and bring liquid to 180F (82C), measuring the temperature with a candy thermometer and stirring constantly, until thick enough to coat a spoon.
Strain and place in freezer until cold, preferably overnight.
Churn according to the instructions on your ice cream maker. (Just before the churning ended, I added a sauce I'd made from fresh blueberries, agave nectar and cassis.)
Makes 4 cups.