How did you all like this cool pick me up?
Our bakers enjoyed their affogatos and we also have some rogue mocha fudgesicles and Nutella scones!
Bakers, are you hot or cold on this affogato recipe? Leave your links here!
Our next recipe is Vanilla Bean Affogato – super simple, just hot coffee and cold ice cream. Make your own ice cream or purchase, this is sure to be high reward for little effort. Posting date is September 23!
- 1 pint premium vanilla ice cream
- 1 vanilla bean
- ½ cup freshly brewed hot espresso
- Divide the ice cream among 4 wide-mouth tumblers or serving bowls. Put the tumblers in the freezer while you prep your espresso.
- Cut the vanilla bean in half lengthwise and, using the tip of the knife or a small teaspoon, scrape the seeds of the vanilla bean into the hot espresso. Stir gently.
- Slowly pour the espresso mixture over the ice cream in the tumblers. Serve immediately, with small spoons.
Our bakers thought this granita was a refreshing and lovely dessert!
Links here for this summery treat!
No need to turn on your ovens for our next recipe –we’re taking a cool break from the summer heat with an iced raspberry tea granita! Posting date is July 15.
- ½ pound raspberries (about ¾ cup)
- ½ pound strawberries (about ¾ cup)
- ⅔ cup sugar
- 1 cup raspberry iced tea (or other fruit tea)
- ¾ cup Champagne
- Grated zest of 1 lime
- Handful of fresh raspberries for garnish
- In the bowl of a food processor, pulse the raspberries, strawberries, and sugar together until smooth. Add the iced tea, Champagne, and lime zest and pulse until combined.
- Pour the mixture through a fine-mesh sieve directly into an 8-inch square metal baking pan, cover tightly with aluminum foil, and put in the freezer. Use a fork to scrape or stir the mixture every hour for about 6 hours, or until the granita is frozen.
- Use the tines of the fork to scrape the granita, creating flakes. Divide the flakes evenly among 4 glasses, garnish each with a single raspberry, and serve with small spoons.
Our bakers loved this decadent chocolate ice cream and included some creative mix-ins… and we have a rogue ultralemony Bundt cake!
Who’s screaming for ice cream today? Leave your links here!
Our next posting date is April 8 – get out your ice cream makers, because we’re making dark chocolate ice cream. With or without mix-ins? Straight up cocoa powder, or will you slip over to the dark side?
- 8 ounces dark chocolate (60 to 72% cacao), finely chopped
- 4 large eggs
- 1 1⁄2 cups heavy cream
- 1 cup milk
- 3⁄4 cup sugar
- 1⁄4 cup dark unsweetened cocoa powder
- Put the chocolate in the bowl of an electric mixer. Set aside. In a large bowl, beat the eggs until just combined.
- Combine the cream, milk, sugar, and cocoa powder in a small saucepan and bring just to a boil. Remove from the heat and pour one third of the mixture into the eggs, whisking constantly. Add another third of the mixture and whisk again. Return the egg mixture to the saucepan over medium heat. Whisking constantly, bring to 170 degrees F. on a chocolate thermometer. Remove from the heat and pour through a fine-mesh sieve directly into the chocolate. Let the mixture sit for 1 minute, then slowly whisk until combined.
- Put the mixture in the refrigerator for 4 hours (or overnight), then whisk until the mixture is thick and frothy. Pour into an ice cream machine and freeze, following the manufacturer’s instructions, until the mixture looks like a very rm pudding. Put in an airtight container and freeze for at least 6 hours, or until hard.