Raspberry Almond Ice Cream and Poached Peaches

This ice cream came to be after and incident with no cook freezer raspberry jam. I bought a large quantity of raspberries that were very ripe with the intention of making a pie or 2. I realized I had about an hour to spare on the raspberries, and that by the next time I could get at them they wold have gone bad. So I bought what I though was enough pectin and went to work. I disobeyed the golden rule of cooking and did not read the recipe first. I discovered that I did not have enough sugar and that I had not bought enough pectin and on it went. I ended up freezing what I made in jars as if I had made the jam correctly with the intention of using them for mousse, ice cream, coulis etc...

So first up with my failed freezer jam is ice cream. I have added a recipe for raspberry coulis as I expect no one to be in my predicament. Here is my go to recipe for vanilla ice cream which I use as a base for many other ice cream recipes:

Vanilla Ice Cream

500 ml / 2 cups 35% whipping cream
2 whole eggs
175 ml / 3/4 cup sugar
250 ml / 1 cup whole milk
5 ml / 1 t vanilla (I used almond extract)

Raspberry coulis*:
500 ml / 2 cups of fresh or frozen raspberries
125 ml / 1/2 cup sugar

*I used 250 ml / 1 cup of seeded failed raspberry freezer jam

In a large bowl whisk together 250 ml / 1 cup of cream, the eggs and 60 ml / 1/4 cup of sugar. In a sauce pan add the rest of the cream, the milk and the remaining sugar. On medium low heat bring the cream/milk mixture to scalding and remove from heat. While whisking vigorously pour the hot cream/milk into the cream/egg mixture. Pour the custard into the sauce pan and stir continuously with a wooden spoon cooking the custard over medium heat for several minutes. The custard will be done when a little steam rises from the custard and the custard has thickened slightly.

Remove from heat and strain the custard through a fine mesh sieve into a clean bowl. Add the vanilla or in this case almond extract and stir. Chill in the refrigerator or use an ice bath to chill the custard quickly.

Coulis: Place raspberries in a fine mesh sieve over a bowl and press through with a rubber spatula. Add the sugar and stir to dissolve.

When the custard has thoroughly chilled add 1 cup of raspberry coulis and stir. Transfer to an ice cream maker and freeze according to the manufactures' instructions.

Yield: 1.5 liters / 6 cups

Note: When I have vanilla beans kicking around the pantry I add the seeds and pod of a bean to the cream/milk mixture. I remove the pod before cooking the custard.

For the peaches:

Poached Peaches

This is a Martha Stewart recipe. Because I am pairing the peaches with Raspberry Almond Ice Cream I wanted to keep the flavors of the poaching liquid simple so I used 30 ml / 2 T of Kirsch instead of wine and no other spices or flavours.

Peanut butter!

Peanut Butter and Salted Caramel ice cream
&
Peanut Butter Banana Bread

I have had an unrelenting craving for peanut butter lately. I have finally, after years of struggle, weaned myself and my family off our favorite type of peanut butter. Our formerly favorite peanut butter contains added sugars and hydrogenated oils. Now it is all natural or nothing, and I have come to enjoy it. Here I present 2 delicious recipes using peanut butter. One is easy and very kid friendly, and the other one requires a slightly more sophisticated palate and a ice cream maker. Ice cream in winter? Oh Yes! I say make Valentine's Day all about peanut butter. Chocolate is lovely, but because of dark chocolate's raging popularity and health properties we have been eating it all through the year (in just about everything). Chocolate is just not as special as it used to be. Because of peanut allergies that can be severe (sometimes resulting in death), peanut butter treats have disappeared from the bake sale table, school lunches etc. With good reason of course, but if you enjoy peanut butter and are not allergic or living with anyone allergic enjoy these recipes in the safety of your own home.

The Peanut Butter and Salted Caramel Ice Cream is adapted from Olive Magazine's January 2010 issue. Olive Magazine is a BBC publication. Like the BBC food website it contains some great food photography and many wonderful recipes. Olive is a little pricey but worth it and I usually come away from an issue, wanting to try at least 5 or 6 recipes. The ice cream recipe did not let me down. The salty sweetness of this ice cream is addictive.

Peanut Butter and Salted Caramel ice cream
(adapted from Olive Magazine with some Canadian friendly adjustments)

Caramel
1/2 cup / 125 ml golden caster sugar (I used regular superfine sugar which works well)
a large pinch of salt flakes (such as Maldon)
Ice Cream
1 1/2 cups / 375 ml golden caster sugar (I used regular superfine sugar which works well)
3 T and 1 t / 50 ml salted butter
1 1/4 cup / 300 ml 35 % whipping cream *the original recipe calls for double cream which has a butter fat content of 48%, so if you can find it use it instead
5 large egg yolks
2 cups / 500 ml whole milk
6 T / 90 ml all natural peanut butter

Make the caramel by heating the sugar in a pan on medium heat. Once the sugar starts to melt, tilt the pan and swirl the contents to keep the heat consistent. Cook the caramel until it turns to a dark gold. Take off the heat, add the salt flakes and leave to cool for a few seconds. Pour caramel onto a parchment paper lined or greased baking or cookie sheet.

Have ready: egg yolks in a large heat proof bowl.

For the ice cream, melt the sugar in the same way, and once it has caramelised, add the butter and cream and re-melt everything together. Pour this mixture into the egg yolks and whisk well. Add the milk and then strain the lot back into a clean pan. Cook gently until the mixture thickens slightly. Stir in the peanut butter. Let the custard cool. Break the caramel into chunky pieces. Pour the custard into an ice cream maker and follow the manufacturers instructions. Stir the caramel into the ice cream and freeze the lot until firm.

*Omitting the caramel that is folded in at the last would still result in an excellent ice cream .

Peanut Butter Banana Bread

1 3/4 cup / 430 ml all purpose flour
2 t / 10 ml baking powder
1/4 t baking soda
1/2 t / 2.5 ml salt
1/3 cup / 75 ml butter, softened
3/4 cup / 180 ml all natural peanut butter
2/3 cup / 150 ml sugar
2 eggs, slightly beaten
3 ripe bananas, mashed

Whisk together the first 4 ingredients. Cream butter and peanut butter until pale, then add sugar. Add eggs one at a time. Fold in bananas and then dry ingredients until just blended. Pour batter into a large loaf pan and bake at 350F for one hour or until center of bread bounces back when pressed gently.

I would be tempted to add caramel or chocolate chips to this recipe.

This recipe would also make great muffins. The cooking time would be about 15 minutes (depending on their size) and you would cook the muffins at 400F.

Serve these two recipes together or separately. Enjoy!

I would also like to included a link to Crew Bios for Bitchin Kitchen, which include yours truly. It's a show I have been working on that explains the recent scarcity of my blogs. It will be shown on the Food Network in early spring.