Saturday, July 6, 2019

Something For Dessert – No-Churn Mint Chocolate Chip Ice Cream


Ice Cream? I do not have an Ice Cream Maker. This recipe does not require one. I found this recipe on PureWow.com.  No-Churn Mint Chocolate Chip Ice Cream.


The flavor was spot on mint. I did not use the green food coloring that the recipe called for. I also made 1/2 the recipe, just in case it did not work out. Next time I will make the full recipe. Only 6 ingredients. Have you read the ingredient list of a carton of ice cream?

ingredients-
For a Pint of Ice Cream
1 1/4 cups (567g) heavy cream
1 (15g) fresh mint
2 ounces (63g) finely chopped dark chocolate
1 tablespoon coconut oil
7 ounces sweetened condensed milk
1/8 teaspoon peppermint extract


Method-
1. Infuse the Cream
In a medium saucepan, bring the cream to a simmer over medium heat. Turn off the heat, add the mint and cover the saucepan. Let the mixture steep for 20 minutes.


2. Using a fine-mesh strainer set over a medium heat-safe bowl, strain the mixture, reserving the cream and discarding the mint. (Make sure to press hard on the mint leaves to get all the cream out of them.)
3. Transfer the cream to a shallow heat-safe dish (such as a 9-inch square baking pan) and chill in the refrigerator until it’s cold at least 1 hour and up to overnight.
4. MAKE THE CHOCOLATE CHUNKS: While the cream chills, melt the chocolate and coconut oil together (either in a medium heat-safe bowl over a medium saucepan of simmering water or in 15-second bursts in the microwave). Stir the mixture until it’s combined, then pour it onto a parchment-lined baking sheet and spread it into an even layer about ¼-inch thick. Transfer the baking sheet to the refrigerator to chill until the chocolate is firm, about 15 minutes.
5.  Remove the chilled chocolate from the fridge and roughly chop it to create chunks. Hold the chocolate chunks in the fridge until ready to use.
6. When the cream is cold, transfer it to the bowl of an electric mixer fitted with the whip attachment and whip it to medium peaks. Add the sweetened condensed milk in a slow, steady stream and whip until it’s incorporated. Beat in the peppermint extract.
7.  With a silicone spatula, gently fold in the chocolate chunks by hand, then pour the mixture into a loaf pan. Cover it with plastic wrap and freeze until the ice cream is scoopable at least 3 hours and up to overnight.



Breakfast! Banana Blueberry Muffins

The blueberries were only $1.77 a pint this week. And I had some bananas that were getting close to overripe. I google Banana Blueberry Muffins and found this recipe on PlatingCravings.com.

Wow! Delicious!! Moist and super easy to make. I had a dozen muffins completed from start to finish in less than one hour! And they are only 170 calories each! Excuse me but I think I might have one more...

Click here for the recipe and to visit PlatingCravings.com.

Friday, July 5, 2019

Lobster Cacio e Pepe for Two

I found an article in the latest Bon Appetit that explained how to make perfect Cacio e Pepe. I have tried to make Cacio e Pepe at home a number of times and each time the cheese gets clumpy.

When I saw this recipe for Lobster Cacio e Pepe on MyRecipes.com I was ready to give the pasta another try. I used the Bon Appetit recipe for the sauce so the MyRecipes.com was not followed completely.

The result, even following the Bor Appetit recipe, was still clumpy. I admit not as clumpy as previous attempts but not as smooth as described in the article.

But the taste was quite good. I think I heard the word "delicious" being used from across the table.
I had the seafood person steam the lobster, one less thing to feel guilty about.


The dish was good but I will stop trying to make Cacio e Pepe at home.