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In the Oven: Banana Piloncillo Ice Cream

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Time to track down some piloncillo and break out your ice cream makers for our next recipe! Posting date is October 6.

Banana Piloncillo Ice Cream
 
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Yield: One quart
Ingredients
  • 1 cinnamon stick
  • ¾ cup firmly packed, grated piloncillo
  • 8 very ripe bananas, peeled, wrapped in aluminum foil, and frozen
  • ½ cup heavy cream
  • ½ cup finely chopped toasted pecans
Instructions
  1. In a small saucepan over low heat, combine 2 tablespoons plus 1 teaspoon water and the cinnamon stick and simmer until fragrant, about 3 minutes. Add the piloncillo and stir until it is dissolved. Remove from the heat and let cool to room temperature.
  2. Unwrap the frozen bananas, chop them coarsely, and set them aside.
  3. Remove the cinnamon stick from the syrup and pour the syrup into a blender. Add the cream and bananas and blend until smooth and mushy.
  4. Pour into an ice cream machine and freeze, following the manufacturer’s directions. Add the pecans to the ice cream a few minutes before the cycle is finished, or consult the manufacturer’s directions about additions. Since the mixture is partially frozen, it will not take long to freeze—about 10 minutes.

 

In the Oven: Chocolate Stout Milkshake

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We’re going to step away from our ovens for a week and create some delicious boozy shakes next. Easy, but sure to be delicious and refreshing. Posting date is July 28!

Chocolate Stout Milkshake
 
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Yield: 2 (8-ounce) servings
Ingredients
  • 2 huge scoops (about 2 cups) premium chocolate ice cream
  • 1⁄2 cup whole milk
  • 1⁄4 cup very cold chocolate stout
  • 1 tablespoon malted milk powder
Instructions
  1. Put two tall (8-ounce or larger), heavy glasses in the freezer while you make the milkshake.
  2. Put the ice cream, milk, stout, and malted milk powder in a powerful blender. Blend until smooth. Pour into the chilled glasses and serve with spoons.

 

In the Oven: Mocha Fudgesicles

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We’re giving our ovens a break this week — it’s time for some frozen pudding pops! Posting date is June 16!

Mocha Fudgesicles
 
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Yield: 8-10 pops
Ingredients
  • 1 tablespoon unsalted butter
  • ½ cup sugar
  • 2 tablespoons dark unsweetened cocoa powder
  • 1 tablespoon instant espresso powder
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1 large egg
  • ¼ cup heavy cream
  • 2 ¾ cups whole milk
Instructions
  1. Put the butter in a large heatproof bowl and set aside.
  2. In a large saucepan, whisk together the sugar, cocoa powder, instant espresso powder, flour, and cornstarch. Add the egg and cream and whisk until combined.
  3. Place the saucepan over medium heat and slowly pour in the milk, whisking constantly. Increase the heat to medium-high and bring to a boil, whisking occasionally. After the mixture boils, continue to cook, whisking, for another 2 minutes.
  4. Remove from the heat and pour the mixture over the butter. Whisk vigorously for 1 minute to cool slightly. Let the mixture cool for 15 minutes, whisk vigorously for 1 minute, then pour into ice pop molds. Freeze until hard, about 6 hours. Release the pops from the mold by quickly running some hot water along the plastic surface of the mold (be sure not to let the water touch the pops), then pull the pops out of the mold.

 

In the Oven: Vanilla Bean Affogato

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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!

Vanilla Bean Affogato
 
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Yield: 4 servings
Ingredients
  • 1 pint premium vanilla ice cream
  • 1 vanilla bean
  • ½ cup freshly brewed hot espresso
Instructions
  1. Divide the ice cream among 4 wide-mouth tumblers or serving bowls. Put the tumblers in the freezer while you prep your espresso.
  2. 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.
  3. Slowly pour the espresso mixture over the ice cream in the tumblers. Serve immediately, with small spoons.

 

In the Oven: Iced Raspberry Tea Granita

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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.

Iced Raspberry Tea Granita
 
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Yield: about 4 servings
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.

 

In the Oven: Dark Chocolate Ice Cream

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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?

Dark Chocolate Ice Cream
 
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Yield: about 1 1⁄2 quarts
Ingredients
  • 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
Instructions
  1. Put the chocolate in the bowl of an electric mixer. Set aside. In a large bowl, beat the eggs until just combined.
  2. 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.
  3. 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.

 

In the Oven: Salted Caramel Chocolate Cupcake Shakes

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Time to get out your blenders, bakers — Salted Caramel Chocolate Cupcakes Shakes (or whatever cake/cupcake + ice cream combination strikes your fancy) are next up on the schedule. Posting date is June 4!

Salted Caramel Chocolate Cupcake Shakes
 
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Yield: Two mini (but rich) milk shakes
Ingredients
  • 1⁄4 cup (60 ml) very cold whole milk, plus more as needed
  • 3 cups (1 1⁄2 pints/710 ml) salty caramel ice cream (see Baked Note)
  • 2 frosted chocolate cupcakes (we suggest Red Wine Chocolate Cupcakes, page 117)
  • Whipped cream (see page 122)
  • Sprinkles (optional)
Instructions
  1. Freeze two (4-ounce/120-ml) old-fashioned glasses for at least 30 minutes.
  2. Pour the milk into the blender. Add the ice cream and cupcakes and blend until thick and creamy, about 10 seconds. A good milk shake should be eaten with a spoon, so if it seems too thin, add a little more ice cream and blend again. Likewise, if the milk shake seems too thick, add a few more tablespoons of cold milk and blend again.
  3. Divide the shake between the two chilled glasses, top each with whipped cream, and sprinkles if you like, and serve immediately.

In the Oven: The New Orleans

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Get your ice cream makers ready, it’s time to make an ice cream cake that celebrates the pralines of New Orleans, and Mardi Gras. Posting date is February 26. Go!

The New Orleans
 
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Yield: 1 8-inch (20-cm) round cake • about 16 servings
Ingredients
For the Classic Pralines (20 ounces/560 g)
  • 1 cup (200 g) granulated sugar
  • 1 cup (220 g) firmly packed dark brown sugar
  • 3⁄4 cup (180 ml) heavy cream
  • 2 tablespoons corn syrup
  • 1⁄4 teaspoon kosher salt
  • 1 1⁄2 cups (150 g) pecans, toasted (see page 19) and roughly chopped
  • 3 tablespoons unsalted butter
  • 1 tablespoon pure vanilla extract
For the Sweet and Salty Caramel Sauce (about 11⁄3 cups/315 ml)
  • 1 cup (200 g) granulated sugar
  • 2 tablespoons light corn syrup
  • 1⁄2 cup (120 ml) heavy cream
  • 1 teaspoon fleur de sel
  • 1⁄4 cup (55 g) sour cream
For the Brown Sugar Praline Ice Cream (about 3 pints/1.4 L)
  • 5 large egg yolks
  • 21⁄2 cups (600 ml) heavy cream
  • 3⁄4 cup (180 ml) milk
  • 1 cup (220 g) firmly packed dark brown sugar
  • 2 tablespoons unsalted butter
  • 1⁄4 teaspoon kosher salt
  • 1 tablespoon pure vanilla extract
  • 1⁄4 cup (60 ml) Sweet and Salty Caramel Sauce (see opposite page) or your favorite store-bought caramel
  • 3⁄4 cup (75 g) crushed Classic Pralines (see opposite page, or you can substitute store-bought)
For the Graham Cracker Layers
  • 15 (5-by-21⁄4-inch/12-by- 5.5-cm) graham crackers
  • 4 ounces (1 stick/115 g) unsalted butter, melted and cooled
  • 2 tablespoons granulated sugar
For the Assembly
  • 3⁄4 cup (75 g) toasted pecans, chopped
Instructions
MAKE THE CLASSIC PRALINES
  1. Line two baking sheets with parchment paper.
  2. In a medium saucepan, combine both sugars, the heavy cream, corn syrup, and salt. Stir the mixture gently and continuously with a wooden spoon over low heat until the sugar dissolves; avoid splashing the sides of the pan. Once the sugar has dissolved, stop stirring, and clip a candy thermometer to the side of the pan (the candy thermometer should be suspended in the liquid and should not touch the bottom of the pan). Turn the heat up to medium-high and continue cooking the mixture until it reaches the soft-ball stage (235°F to 238°F / 112°C to 114°C), 5 to 10 minutes.
  3. Remove the pan from the stove and stir vigorously for 2 minutes to release excess heat. Stir in the pecans, butter, and vanilla and continue stirring for 2 more minutes. Using a spoon or a small ice-cream scoop with a release mechanism, drop the mixture by heaping tablespoons onto the prepared baking sheets and allow the pralines to cool to room temperature.
  4. Once cooled, place approximately 5 ounces (140 g) of the pralines in a large zip-tight plastic bag and crush with a rolling pin, or alternatively, chop into small chunks with a chef’s knife. The crushed pralines should equal about 3⁄4 cup. Set this amount aside for the ice cream. (The remaining pralines [15 ounces/420 g] make excellent gifts and snacks. We like to crush all of the pralines and use the praline powder for ice cream and cake décor.) The pralines can be made ahead and stored in an airtight container for up to 3 days.
MAKE THE SWEET AND SALTY CARAMEL SAUCE
  1. In a medium saucepan, combine the granulated sugar and corn syrup with 1⁄4 cup (60 ml) water. Cook over medium-high heat, stirring gently until the sugar dissolves, avoiding splashing any of it up on the sides of the pan. Increase the heat to high and cook, without stirring, over high heat until the mixture is dark amber, just shy of 350°F (175°C) on a candy thermometer, 6 to 8 minutes (keep a close eye on it, as it goes from golden brown to black very quickly). Remove from the heat and slowly add the cream (be careful, as it will bubble up) and then the fleur de sel. Whisk in the sour cream. Let cool completely.
  2. Set aside 1⁄4 cup (60 mg) of the sauce for the ice cream; excess sauce can be used to decorate the finished cake or reserved for another use. The caramel sauce can be made, covered tightly, and refrigerated up to 3 days ahead. Allow to come to room temperature before adding to the ice cream.
MAKE THE BROWN SUGAR PRALINE ICE CREAM
  1. Place the egg yolks in a large heatproof bowl and set aside.
  2. In a medium saucepan over medium-high heat, stir together the cream, milk, brown sugar, butter,
  3. and salt. Slowly bring the mixture to a full simmer (but do not let it boil), and remove from the heat. 3 Whisk the egg yolks until just combined, then slowly stream in half of the hot cream mixture while whisking constantly. Transfer the egg mixture back to the saucepan containing the other half of the hot cream mixture. Heat the custard over medium-low heat, stirring constantly, until it is thick enough to coat the back of a spoon (about 175°F/80°C on an instant-read thermometer). 4 Remove from the heat and strain the mixture through a fine-mesh sieve into a bowl. Whisk in the vanilla, and let the custard cool to room temperature. Press a piece of plastic wrap directly onto
  4. the surface of the mixture to prevent a skin from forming. Refrigerate for 4 hours.
  5. Pour the custard into an ice-cream maker and process according to the manufacturer’s directions. About 2 minutes before the ice cream is done churning, stream in the caramel sauce, followed by the crushed pralines. Transfer the mixture to an airtight container and place in the freezer to completely firm up (about 3 hours) before assembling the cake. If you make the ice cream ahead of time (it will last in the freezer for up to 5 days; place a piece of parchment on top of the ice cream
  6. to prevent freezer burn), allow it to thaw until it is workable before assembling the cake.
MAKE THE GRAHAM CRACKER LAYERS
  1. Just prior to assembling the cake (not ahead of time), place the graham crackers in a large zip- tight plastic bag and crush them with a rolling pin to create about 2 cups (230 g) of graham cracker crumbs.
  2. In a large bowl, stir to combine the graham cracker crumbs, butter, and granulated sugar together. Set aside.
ASSEMBLE THE ICE CREAM CAKE
  1. Lightly spray the sides and bottom of an 8-inch (20-cm) springform pan with cooking spray. (You can use a 9-inch/23-cm round springform instead, though the 8-inch/20-cm will give the cake a little more height and visual air.)
  2. Press one-third of the graham cracker mixture into the bottom of the prepared pan in an even layer, then place in the freezer for 10 minutes. Place the ice cream in a mixing bowl and stir with a spatula to make it workable. Scoop one-third of the ice cream over the graham mixture and smooth with an offset spatula to create an even layer. Add another third of the graham mixture over the ice cream and press it into an even layer with your hands. Place the cake and remaining ice cream in the freezer for 45 minutes. Remove the cake and the bowl of ice cream from the freezer and add another third of the ice cream, smoothing the top. Add the remaining graham mixture and press it into an even layer with your hands. Return the cake and ice cream to the freezer for another 45 minutes. Remove the cake and bowl of ice cream from the freezer and top the graham layer with the remaining ice cream. Cover loosely with plastic wrap and freeze until completely hardened, at least 4 to 6 hours, or overnight.
  3. To serve, remove the cake from the freezer. Run hot water over the blade of a paring knife, dry it off, then run it between the cake and the sides of the pan. Release the sides of the pan and place the cake on a serving platter. Sprinkle the top of the cake with a handful of pecans and gently press the remaining pecans onto the sides of the cake. Again, use a hot knife to run between the bottom of the springform pan and the cake. Gently push or lift the cake o the springform bottom and set it back down on the serving platter. Slice and serve immediately with an extra drizzle of caramel, if you like.
Notes
How to store: If you have leftovers, cover the cake with foil and freeze for up to 1 week.

 

In the Oven: Pink Peppermint Stick Ice Cream with Homemade Hot Fudge

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Ice cream isn’t just for summertime. Posting date is December 4!

Pink Peppermint Stick Ice Cream with Homemade Hot Fudge
 
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Yield: About 1½ quarts (1.4 L) of ice cream and 1¼ cups (300 ml) of hot fudge • about 6 servings
Ingredients
For the Pink Peppermint Ice Cream
  • 2½ cups (600 ml) heavy cream
  • ¾ cup (180 ml) whole milk
  • 1 cup (200 g) granulated sugar
  • 1⁄8 teaspoon kosher salt
  • 5 large egg yolks
  • 2 teaspoons natural peppermint extract (not mint or spearmint extract)
  • ½ teaspoon pure vanilla extract
  • Red or pink food dye or gel
  • ¾ cup (115 g) crushed candy canes, plus more for garnish
For the Hot Fudge
  • 4 ounces (115 g) unsweetened chocolate, coarsely chopped
  • 3 tablespoons unsalted butter, cubed
  • ½ cup (50 g) sifted confectioners’ sugar
  • ½ cup (110 g) firmly packed dark brown sugar
  • ¼ cup (20 g) unsweetened cocoa powder, such as Valrhona
  • 3 tablespoons light corn syrup
  • ½ teaspoon kosher salt
  • ¾ cup (180 ml) heavy cream
  • 2 teaspoons pure vanilla extract
Instructions
Make the Pink Peppermint Ice Cream
  1. In a medium saucepan, stir together the cream, milk, ½ cup (100 g) of the sugar, and the salt.
  2. Over medium-high heat, bring the mixture to a slow, consistent simmer, just before boiling, then remove it from the heat.
  3. Put the egg yolks in a large heatproof bowl. Add the remaining ½ cup (100 g) sugar and whisk the mixture until it’s pale and fully combined. While whisking constantly, slowly stream in half of the cream mixture. Then, whisking constantly, transfer the egg mixture back into the medium saucepan containing the other half of the cream mixture. Cook the custard over medium-low heat, stirring constantly until it is thick enough to coat the back of a spoon (approximately 175°F/80°C), to 10 minutes; do not boil. Remove from the heat and strain the mixture through a fine-mesh sieve into a medium bowl. Whisk in the peppermint extract, add the vanilla, and add food dye to reach the color you desire. Continue to whisk vigorously for a minute or two to release excess heat. Cover and refrigerate for at least 4 hours or overnight. (Alternatively, fill a large bowl with ice and a little bit of water, then pour the ice cream mixture into a smaller bowl and place that bowl directly on top of the ice; whisk the custard and turn the bowl until the mixture is completely cool.
  4. It is essential for the mixture to be completely chilled before adding it to the ice-cream maker.) Pour the chilled mixture into an ice-cream maker and follow the manufacturer’s directions to process, adding the crushed candy canes about 2 to 3 minutes before the ice cream is finished churning. Freeze the ice cream in an airtight container for 3 to 4 hours to freeze completely.
Make the Hot Fudge
  1. Place the chocolate and butter in a heatproof bowl set over a pan of simmering water (double-boiler method, see page 19), and stir occasionally until the chocolate and butter are completely melted
  2. and combined. Do not boil or overheat the mixture; it should be lukewarm.
  3. In a medium saucepan, whisk together the confectioners’ sugar, brown sugar, cocoa powder, corn syrup, and salt. Stir in the cream and cook over medium-high heat until the mixture boils. Let the mixture boil for 1 minute while whisking slowly but constantly. Remove it from the heat, add the butter mixture, and whisk to combine. Transfer the sauce to a glass measuring cup with a pour spout or a serving pitcher, stir it to release excess heat, and add the vanilla. Let the mixture cool until it is just warm (it will thicken as it cools).
  4. To serve, scoop ice cream into serving bowls and pour the hot fudge over it. Sprinkle with additional crushed candy canes, if you like.
Notes
How to store: Hot fudge can be kept in an airtight container in the refrigerator for up to 4 days. Reheat (in the microwave in short bursts or on the stovetop) before serving. Leftover ice cream can be stored in the freezer in a plastic container, top covered with a layer of parchment and then sealed.