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Sunday Slow Scoopers Archives

August 3, 2008

Toasted Almond Gelato

It is our last Sunday of showing recipes from Dolce Italiano, though it will continue to be the most used and cherished book in my kitchen, as all of the recipes are keepers, and there are still more to try! It is wonderful to now have a new flavor of ice cream or gelato or sorbetto to look forward to each week!

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This week, as we transition to the Sunday Slow Scoopers, we made Gina's recipe for "Toasted Almond Gelato". It was a hit at our house, and the almond scent in the kitchen was delicious too.

This portion size has to stop, but we pigged out on two scoops with caramel sauce and more toasted almonds. There are two scoops left in the freezer...

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August 10, 2008

Butterscotch Pecan Ice Cream

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It is official for the Sunday Slow Scoopers to begin churning our weekly ice cream treats.

Jerry chose a great flavor for us to try from David's Lebovitz's The Perfect Scoop.

Already, changes are being made with additions, substitutions, variations and creative and inventive ways to serve, garnish, or embellish! I played this one straight from the book, as it all sounded good to me already. Here is a scoop with some caramel sauce.

Butterscotch Pecan

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Last night at The Vine in Ocean Beach, we had the perfect pairing: Shannon's butterscotch-macademia ice cream with my toffee ooey gooey cake!

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August 30, 2008

Sunday Slow Scoopers:Peach Ice Cream

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What says summer better than luscious fresh peaches?

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I decided to make a quick peach-almond tart to go with the ice cream.

Peach-Almond Tart
For pastry
1 stick (1/2 cup) plus 2 tablespoons unsalted butter
8 ounces (2 cups) unbleached pastry flour* (not whole-wheat)
1 tablespoon sugar
1/4 teaspoon salt
4 to 6 tablespoons ice water

For almond filling
:
3/4 cup sliced blanched almonds (about 2 1/2 ounces)

1/2 stick (1/4 cup) unsalted butter, softened

1/4 cup sugar

1 large egg yolk

1/4 teaspoon almond extract
4 firm-ripe peaches

3 tablespoons unsalted butter

1/4 cup sugar

Make pastry:
Cut butter into bits and freeze. In a food processor pulse together flour, sugar, and salt. Add frozen butter and pulse mixture just until it resembles coarse meal. Add 4 tablespoons ice water and pulse until barely combined. Transfer dough to a bowl and stir in just enough ice water to form a ball. Flatten dough into a 6-inch disk. Chill dough, wrapped in plastic wrap, at least 2 hours and up to 1 day.
Make filling:
In food processor blend filling ingredients until very smooth. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before using.
Roll out dough.
Prick crust all over with a fork and chill 30 minutes.
Preheat oven to 375°F.Halve and pit peaches and slice thin. Spread tart crust evenly with filling, leaving about a 1/4-inch border, and arrange peach slices, overlapping slightly, over filling. Cut butter into bits. Sprinkle tart with about 2 tablespoons sugar and dot with butter. Bake tart 35 minutes, or until crust is golden and peaches are tender.

I love to find things in Italian grocery stores. I had this "instant almond pastry cream"
mix in my pantry, and so I "cheated" and used it for the almond filling (once I figured out from the Italian directions to add 5 oz. milk and an egg!).

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Here is the tart before baking:

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Here is the baked tart:

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And here is a peach with the peach ice cream from the Perfect Scoop.
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Sunday Slow Scoopers: Cinnamon Ice cream

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Kim's selection this week of Cinnamon Ice Cream from The Perfect Scoop is one of my favorite flavors so far! It is wonderful all by itself, but it is FABULOUS with an apple tart!

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I made two small apple tarts with this Alice Waters recipe:

INGREDIENTS:

For dough:

1 cup unbleached all-purpose flour

1/2 teaspoon sugar

1/8 teaspoon salt

6 tablespoons (3/4 stick) unsalted butter, just softened, cut in 1/2-inch pieces

3 1/2 tablespoons chilled water

For filling:

2 pounds apples (Golden Delicious or another tart, firm variety), peeled, cored (save peels and cores), and sliced

2 tablespoons unsalted butter, melted

5 tablespoons sugar

For glaze:
1/2 cup sugar and skins/cores of apples/water

*Palma's note: I skipped this glaze and used some heated apricot jam to glaze the tart. I brushed about 1/4 c. warm preserves over hot baked tart.

MIX flour, sugar, and salt in a large bowl; add 2 tablespoons of the butter. Blend in a mixer until dough resembles coarse cornmeal. Add remaining butter; mix until biggest pieces look like large peas.
DRIBBLE in water, stir, then dribble in more, until dough just holds together. Toss with hands, letting it fall through fingers, until it’s ropy with some dry patches. If dry patches predominate, add another tablespoon water. Keep tossing until you can roll dough into a ball. Flatten into a 4-inch-thick disk; refrigerate. After at least 30 minutes, remove; let soften so it’s malleable but still cold. Smooth cracks at edges. On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Dust excess flour from both sides with a dry pastry brush.
PLACE dough in a lightly greased 9-inch round tart pan, or simply on a parchment-lined baking sheet if you wish to go free-form, or galette-style with it. Heat oven to 400°F. (If you have a pizza stone, place it in the center of the rack.)
OVERLAP apples on dough in a ring 2 inches from edge if going galette-style, or up to the sides if using the tart pan. Continue inward until you reach the center. Fold any dough hanging over pan back onto itself; crimp edges at 1-inch intervals.
BRUSH melted butter over apples and onto dough edge. Sprinkle 3 tablespoons sugar over dough edge apples.
BAKE in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 minutes), making sure to rotate tart every 15 minutes.
MAKE glaze: Put reserved peels and cores in a large saucepan, along with sugar. Pour in just enough water to cover; simmer for 25 minutes. Strain syrup through cheesecloth or strainer.
REMOVE tart from oven, and slide off parchment onto cooling rack. Let cool at least 15 minutes.
BRUSH glaze over tart, slice, and serve.

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This was REALLY good with the cinnamon ice cream!

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August 31, 2008

Sunday Slow Scoopers: Lavender-Honey ice Cream

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I was slightly distracted (baking something else) when I made my ice cream this week.
I infused the honey with lavender, let it sit, finished packing (yes, we are soon on our way to LAX for our flight to Milan TONIGHT!), and came back to finish the ice cream mixture.

I read the recipe as far as adding the second two tablespoons of lavender to the mixture and chilling it. Thinking I was done, i put away my copy of The Perfect Scoop, and went about the rest of my day and evening. The next morning (last Wednesday), I threw the chilled mixture into my ice cream machine. I never strained out those two tablespoons of lavender!

That would explain those pretty purple flecks! I liked the flavor of the ice cream and the creaminess, but those little pieces of lavender REALLY grossed me out. They didn't bother Brad. I took a few spoonfuls and said, "It's like there are BUGS in here!" He kept saying "Pretend they are rosemary". Next time, I guess I will strain them!

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September 28, 2008

Sunday Slow Scoopers: Roquefort-Honey Ice Cream

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I chose this week's flavor for a couple of reasons, and because I didn't think anyone else would. Several years ago in Cortona, I ordered pear-pecorino gelato at Osteria del Teatro, and loved it! The cheese and pears were a perfect balance. I was hoping for the same kind of flavor pairing with this choice.

Blue cheeses are among my top three list of favorite foods. I love Maytag, Saga, Blue Castello, Gorgonzola (both picante and dolci), Saint Andre, and just about any cheese with blue veins. When I was a young child in the shopping cart with my mom, while other children were opening boxes of Captain Crunch and Lucky Charms, I was ripping open wedges of blue cheese or eating cubes of butter when my mom's back was turned.
Some things don't change.

For my ice cream, I used Blue Castello cheese for it's creamy texture.

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I made a simple pear-almond tart to go with this ice cream.

Crust:

1 c. flour
1/2 t. sugar
1/8 t. salt
6 T cold butter cut in pieces
3-3 1/2 T. ice water

Combine dry ingredients. Add butter and blend in food processor. Add water, a T. at a time until dough forms a ball. Wrap dough in plastic wrap and chill for at least 30 minutes. Roll out dough on a floured surface, and place in tart pan, fluting edges.

Mix together in a small bowl:
1/4 c. ground almond and 3 teaspoons sugar.
Sprinkle dough with half of this mixture:

Peel, core, and slice 4 pears. Place slices in circles if using a round tart pan, or rows if using a square or rectangle. Sprinkle remaining almond-sugar mixture on top. Then sprinkle on a handful of sliced almonds. Bake at 400 for 40 minutes.

October 5, 2008

Sunday Slow Scoopers: Crepes

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Sandi's choice for this week was CREPES with our choice of filling. I found beautiful blackberries, so I decided on Cream Cheese Ice Cream with blackberries and blackberry puree.

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The cream cheese ice cream was perfect with the berries. I'm glad there is some left over. It was an easy ice cream mix with cream cheese, sour cream, half and half, and no eggs.

This was my first time making crepes. They were very easy and delicious. Brad insisted that they be a dark brown color, where I would have taken them off a few seconds sooner. I ate my first crepe with just butter and cinnamon-sugar, so I could really taste the dough. The second, with ice cream and berries was like dessert for breakfast!

October 12, 2008

How Many Scoops?

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Alas, I have no Green Apple and Sparkeling Cider Sorbet (Shannon's selection of the week) for me to scoop! My freezer is FULL of party food!

Speaking of the party, I plan on serving Salted Butter Caramel ice cream with my "All About Caramel Cake".

So, I googled "How many scoops in a gallon?", and found out that one gallon of ice cream should yield about 32 four oz. scoops. I will be making six batches of ice cream between now and the party. (My neighbor is taking more from my freezer this week.) That means 30 egg yolks, 12 cups whipping cream, a pound of butter, and three cups of sugar. A heart attack in the making! I will be serving this in REAL Italian gelato cups with those cute little spoons.

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October 19, 2008

Sunday Slow Scoopers: LOTS of Ice Cream!

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It's Sunday, and Chris' choice this week is chocolate. But there is no chocolate ice cream in my house.

There IS, however, LOTS of Salted Butter Caramel ice cream in my freezer...6 batches so far for the party. That is a GALLON! When I make batch 7 and 8 today, I will be done with ice cream for a couple of weeks!

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Last night we went out for a nice seafood dinner with friends. They hadn't been to the new gelato shop in Palm Desert, so we stopped there after dinner. Brad had his chance for chocolate, but he chose a scoop of "Latte Machiato" instead.

November 9, 2008

Sunday Slow Scoopers: Toasted Coconut Ice Cream

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This week Deborah chose Toasted Coconut Ice Cream from the David Lebovitz ice cream bible, The Perfect Scoop. I love coconut, and the scent of toasted coconut filled the kitchen. This is a great ice cream.

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I decided to bake something coconut to go with it, and browsed one of my all-time favorite cooking blogs, Cream Puffs in Venice.
I made a half batch of these cupcakes (still got 18 regular size cupcakes), but both the batter, and the cream cheese-coconut frosting are incredible. For the cupcakes, scroll down past that heavenly looking coconut cream cake! "Cream Puff" is one of my baking idols. Thanks, Cream Puff!

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I'm not kidding... These are the BEST cupcakes! Can you almost taste it? There will be some happy people at work this week!

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TOASTED COCONUT ICE CREAM Makes about 1 quart
1 cup dried shredded coconut, preferably unsweetened(I used sweetened, and it was fine)
1 cup whole milk
2 cups heavy cream
3/4 cup sugar
Big pinch of salt
1 vanilla bean, split in half lengthwise
5 large egg yolks
1/2 teaspoon vanilla extract or 1 teaspoon rum

Preheat the oven to 350 degrees F. Spread the coconut on a baking sheet and bake for 5 to 8 minutes, stirring it frequently so it toasts evenly. Remove it from the oven when it's golden brown.

In a medium saucepan, warm the milk, 1 cup of the heavy cream, sugar and salt and add the toasted coconut. Use a paring knife, and scrape all of the vanilla seeds into the warm milk, then add the pod as well. Cover, remove from heat, and let steep at room temp for 1 hour.

Rewarm the coconut-infused mixture. Set a mesh strainer over another medium saucepan and strain the coconut-infused liquid through the strainer into the saucepan. Press down on the coconut very firmly with a flexible spatula to extract as much flavor as possible. Remove the vanilla bean pieces and discard the coconut.

Pour the remaining 1 cup heavy cream into a larger bowl and set the mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm coconut-infused mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Mix in the vanilla or rum and stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.


This page contains an archive of all entries posted to Palmabella's Passions in the Sunday Slow Scoopers category. They are listed from oldest to newest.

Sunday Slow Bakers is the previous category.

Sunday Slow Soupers is the next category.

Many more can be found on the main index page or by looking through the archives.

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