In the bowl of stand mixer combine the butter, both sugars, salt and whip together until pale and fluffy, about 10 minutes
Mix in the milk and the vanilla extract
Add in flour by ¼ cupful, and blend just to combine
Fold in chocolate chips
Transfer to a container and refrigerate for about 15 minutes to firm up
Once firm enough, scoop and serve on your sugar cones or wafer cones
Cookie dough is best eaten at room temperature
Ruby Birthday Cake Funfetti
In the bowl of stand mixer combine the butter, sugar, salt and whip together until pale and fluffy, about 10 minutes
Mix in the milk, vanilla extract, and almond extract
Add in flour by ¼ cupful, and blend just to combine
Fold in ruby chocolate chips and sprinkles
Transfer to a container and refrigerate for about 15 minutes to firm up
Once firm enough, scoop and serve on your sugar cones or wafer cones
Cookie dough is best eaten at room termperature
* To heat treat your flour for safety, place it in a bowl and microwave it in 30-second intervals until the flour temperature reaches 165 F (74 C). Mix with a spoon between intervals. Mine usually takes around 3 bursts. Allow to cool before using.
Preheat oven to 375°F (190°C). Lightly grease 12 cup muffin tray
In a thick-bottomed pan over medium heat, add the butter, whisking frequently. Continue to cook until fully melted. Once melted the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Pour into a bowl to stop the butter from cooking further and possible burning. Set aside to cool until needed
In a small bowl, mix together brown sugar, flour, cinnamon, and oats. Cut in the butter until mixture damp sand. It’s fine if there are peas-sized pieces of butter remaining. Set aside until needed
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. It will still appear a little lumpy
Spoon batter into prepared muffin cups, about 2/3 full. Sprinkle the streusel topping over muffins
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean
Let cool for 10 minutes before removing from the tin and serving
1 3/4 cups whipping cream, whipped to semi-soft peaks
2/3 cup pistachio nuts, toasted and chopped
1 tbsp rosewater
2 ¼ cups fresh raspberries
Additional fresh raspberries, to decorate
Sicilian pistachios, chopped (optional)
Method
Grease a 9″ x 5″ x 2 1/2″ loaf pan. Line with baking paper, or cling wrap, allowing 2” overhang on both long ends. If you use baking parchment, you’ll get a smoother finish to the final result; using cling wrap will result in an interesting cracked/ wrinkled appearance
Place eggs, egg yolks and sugar in a heatproof bowl. Place bowl over a saucepan of simmering water over low heat
Whisk for 4 to 5 minutes or until thick and creamy. Remove from heat. Whisk the custard for a further 5 minutes or until cooled to room temperature
Transfer mixture to a large bowl. Gently fold in the whipped cream, toasted pistachios, rosewater and two-thirds of the raspberries
Pour mixture into prepared pan. Cover and freeze overnight or until firm
To serve, remove from the freezer and ley stand at room temperature for 5 minutes before turning out onto a plate. Top with remaining raspberries
Slice using a gently warmed knife into slices, plate and garnish with raspberries, and Sicilian pistachio slivers
No, I haven’t finally taken leave of my senses! This is indeed a recipe for pickle ice cream…with peanut butter. Peanut butter caramel at that. Whist it might sound like I’ve thrown everything at this but the kitchen sink, all for the sake of sensationalist recipes, as ever there is method in my wild thinking.
For starters July is both National Pickle Month AND national Ice Cream month. See? Already I have a reason! I’ll have to come clean though, admitting I’m not an fan of pickles myself. The texture that is. The zesty, vinegar flavour has however proved quite addictive to me over the years. Which is where this recipe is a win.
The ice cream here carries the zesty, almost herbaceous flavour of the pickle itself without any of the (for me) unappealing nubs of vegetable. It carries a certain freshness to it which makes consuming it on Summer days all the more appealing.
So where does the peanut butter come on? Well, as so is often the case with me I fell down a food rabbit hole whilst doing research on the ever so humble pickle and its varying uses. One of the ones that popped up and immediately piqued my interest was the “PB & P” sandwich- Peanut Butter & Pickle. The peanut butter and pickle sandwich isn’t some new viral trend but has in fact been a low-profile favorite in the U.S. since it appeared on deli counters during the Great Depression. A little mentioned stalwart of many a grandparent out there it would seem. On trying it, the way that the creamy peanut butter plays off the crunchy, briny pickle is really kind of amazing. Give it a go!
Salted caramel swirl ice cream is one of my favorites- both taste and visuals are satiated tracing the sweet rivulets through sweet creamy mounds. So why not include that here. I use peanut butter as a base for the caramel swirl in order to tie all my reference points together – paying homage to bygone favorites with a nod to my own personal ones. And hey, it’s Summer! Who doesn’t like ice cream?
Check out this #recipe for Pickle Ice Cream w/ Peanut Butter Caramel Swirl
Heat granulated sugar and glucose in a heavy-duty saucepan over medium heat, stirring constantly (use a heat-resistant spoon or spatula). Melt the sugar into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it!
Once sugar is completely melted, immediately stir in the peanut butter until melted and fully combined. The caramel will bubble rapidly when the peanut butter is added.
Return to heat when it’s combined and cook for 1 minute without stirring
Remove from the heat and carefully stir in the heavy cream in a slow, steady stream. There will be a steamy reaction so please be careful! After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. Keeping watching in case it bubble sup too much. If it does, reduce the heat.
Remove from heat and stir in the salt. Set aside to cool to room temperature before using in the ice cream. The sauce will thicken as it cools
Pickle Ice Cream
Combine the pickles and brine in the carafe of a blender, then blend until pureed, about 1 minute
Strain the puree and discard any pulp. Save 1/3 cup pickle liquid and discard the rest
Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy
Add the condensed milk, honey and pickle liquid to the cream cheese and continue to mix until smooth
In a separate large bowl whip the heavy cream until firm peaks form. Fold in 1 cup of the whipped cream into the condensed milk/ pickle mixture until combined
Fold this lightened mixture into the whipped cream until well blended, being careful not to overwhip in case you deflate the mixture
Pour 1/3 of the mixture into a plastic container, or loaf pan, cover and freeze, for 1 hour. Keep the cream/ pickle mix in the fridge, covered
Remove from the freezer and drizzle over 1/2 caramel sauce in swirling pattern. Pour over another 1/3 of the cream/pickle mixture and return the ice cream to the freezer for another hour
Repeat Step 8 as above with the remaining caramel sauce and cream/pickle mixture. Before returning to the freezer run a chop stick or knife through the ice cream the swirl the mixtures together.
Cover and return to the freezer for minimum hours, or overnight.
To serve, remove the ice cream from the freezer 5-10 minutes before serving so that it is scoopable
In a bowl combine the pineberries and maple sugar, mixing well. Set aside to macerate on the countertop for at least 30 minutes before serving
Vanilla Cream
Using a handheld mixer or stand mixer with the whisk attachment, beat the cream, sugar and vanilla extract on medium-high until stiff peaks, about 3-4 minutes.
Chill in the refrigerator until needed
Biscuits
Preheat your oven to 375 degrees F
In a large bowl whisk together the flour, sugar, baking powder and salt, mixing well
Using a large hole cheese grater, grate in the butter, then cut using a pastry cutter, or knife, until mixture resembles a coarse meal. You will still be able to see the butter in pieces pea-size or slightly smaller
Make a well in the centre of the dry mix
Mix together the lemon juice, vanilla, milk and the egg
Pour into the well and mix until just combined to a dough ball
Lightly flour a countertop, transfer the dough from the bowl and roll (using a floured rolling pin) to 1 inch thickness
Cut out biscuits with 3inch biscuit cutter and place on parchment lined baking sheet
Lightly brush the tops of the biscuits with the egg wash
Sprinkle turbinado sugar on top of the biscuits
Bake at 375 degrees F for 20 minutes or until golden brown. Remove from the oven and leave to cool on a rack before serving
To Serve
Slice each biscuit crossways in half
Spoon some of the vanilla cream on the bottom half
Top with a generous amount of the maple macerated pineberries
Top with the other half of the biscuit
Repeat with additional dollops of vanilla cream and macerated pineberries
Crumbs In My Beard 