The HonestlyYUM team is starting to develop a problem. First was Todd’s boozy milkshake. Now, it’s boozy ice cream sandwiches. We’re a little obsessed with alcoholic desserts. As a novice beer ice cream maker, I found an amazing recipe that I’ve used here. There’s no cheating on this recipe too– the ice cream is not just flavored with a stout beer, but also has alcohol in it! Make sure to pick a beer that is not hoppy. I used AleSmith Brewing Company’s Speedway Stout, which has a perfect caramel roasted malt flavor. And as if that wasn’t rich enough, I sandwiched the stout ice cream with my favorite chocolate chip cookie recipe, ever. By browning the butter before adding it to the batter, the chocolate chip cookies have a wonderful toffee flavor to them and are slighty crispy on the outside and slightly chewy on the inside. The whole thing comes together by rolling the sides of the sandwiches in crushed salted peanuts and pretzels. I know, talk about gilding the lily, but what the hell! href=”http://www.bloglovin.com/blog/4902455/?claim=x5kfvmw56he”>Follow my blog with Bloglovin
Preheat oven to 375 with oven rack adjusted to middle position and line 2 large baking sheets with parchment paper.
Whisk flour and baking soda together in a medium bowl and set aside.
Heat 10 tablespoons of butter in a 10 inch skillet over medium high heat until melted and continue cooking, swirling the pan constantly until butter is dark golden brown, about 1 1/2 minutes. Transfer melted butter to heatproof bowl and add remaining butter until it is all melted.
Add both sugars, salt and vanilla to bowl with butter and whisk until incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process 2 more times until mixture is thick and shiny.
Using spatula, stir in flour mixture until just combined. Stir in chocolate chips just until there is no dry flour.
Scoop each cookie with a small ice cream scoop and arrange on a baking sheet. Bake 1 tray at a time until cookies are golden brown, 10-14 minutes, rotating halfway through baking. Transfer to wire rack to cool.
It’s ice cream week here at HonestlyYUM, and I think I may have found my calling. I traded in my bar tools (sob) for a good old fashioned soda fountain cap. At least, so I like to pretend. Got that image? Good. Now picture this: you’re wandering the street market in Bankok, and while passersby are lining up for their Thai iced teas, you’re cooling off with one of these bad boys. Don’t get me wrong, I love me a traditional Thai iced tea. It’s just that, well . . . this is better. Okay, maybe all this sugar is getting to my head. But seriously, what’s not to love? Silky, sweet condensed milk ice cream slowly melting its way down into an ice-cold and slightly bubbly bath of Thai tea. Yep, things just got real.
Thai Iced Tea Float
Silky, sweet condensed milk ice cream in an ice-cold and slightly bubbly bath of Thai tea
In a small bowl, whisk the egg yolks and set aside. Meanwhile, in a saucepan over medium heat, warm the half and half just to a simmer. Temper the eggs by slowly adding 1/2 cup of the warm cream, whisking constantly.
Pour the tempered egg mixture back into the warm cream. Split the vanilla bean and scrape the seeds into the mixture, along with the vanilla extract. Carefully cook over medium heat, stirring constantly, until it is thickened and coats the back of a spatula.
Strain into a container and add the condensed milk. Stir to combine. Let cool to room temperature, then cover and refrigerate at least 3 hours or overnight.
Once chilled, it's time to churn your ice cream. Follow the instructions on your ice cream maker to do so. Transfer ice cream into storage container and freeze until firm.
To make the float
Brew a cup (8 oz) of Thai tea. Instructions may vary based on the brand you use. This is where you should add the sugar for a sweeter tea. Remember, this will be extra sweet once the ice cream melts into the float, so only add if you have a serious sweet tooth. Let tea cool to room temperature and then refrigerate until well-chilled.
Add cold soda water and tea to your glass.
Carefully drop in two scoops of the condensed milk ice cream. Either allow the ice cream to slowly incorporate on its own as you sip the tea, or mix it up right away for a sweet creamy treat.
Yesterday was National Ice Cream Day, which means savoring a couple scoops from my local ice cream parlor was in order. But let’s be honest, who needs a “holiday” as an excuse to indulge in everyone’s favorite frozen treat?! With unique flavors, like earl grey, rose geranium pistachio, roasted plum cardamom, chamomile, and toasted oak with smoked sea salt, to experiment with, who would ever settle with plain ol’ vanilla these days? If you love ice cream as much as we do, stay tuned for some fun recipes this week!
All my friends seem to be on a diet or fast lately. This summer has been overindulgent for me to say the least, so I’m contemplating what torture I’d like to suffer through for a few weeks. No sugar? No gluten? No solids? So many choices, how ever will I decide. But in the meantime, I’ll contemplate how to make these mochi donuts. Move over, cronut – there’s a new donut in town.
Last weekend I made it my mission to hunt down one of my favorite summer indulgences: plums. As I wandered through the farmer’s market, stone fruits were plentiful. Bright red cherries were piled high and overflowing. The aroma of peaches and nectarines was particularly hard to ignore. But like I said, I was on a mission. Growing up with a giant plum tree in my backyard, plums are probably the fruit I’ve consumed the most of in my lifetime. But as I realized, I have yet to use them in a cocktail. That is, until now.
Wanting something light and delicate, I opted for a golden plum. After trying one, I knew it would pair beautifully with pisco, a Chilean and Peruvian brandy. Interestingly, the juice from the golden plum is often turned into wine and brandy! I added a few other ingredients that I knew play well with a more subtle flavor profile (namely honey, lemon, and sage) and topped it off with a little dry sparkling wine. The result is a crisp, sophisticated cocktail that’s summer in a glass.
Golden Plum and Sage Cocktail
A crisp, summer cocktail that pairs fresh plums and sage with pisco and sparkling wine
Start by adding three sage leaves to the bottom of your shaker. Top with honey syrup and lightly muddle the sage, thereby releasing its oil into the mixture.
Next, cut the half plum into two quarters and add them to your shaker with sage-honey syrup.
Crush the fruit, extracting as much plum juice as possible. Now you're free to add the remaining ingredients, except for the sparkling wine.
Before you shake your cocktail, add the sparkling wine to your glass. Use a dry sparkling wine to balance the sweetness of the fruit and honey. I used a Cava Brut. The contents of your shaker will be more dense than the sparkling wine, allowing it to mix on its on when you pour overtop.
Now that your glass is prepped, fill your shaker with ice and shake for an icy-cold 10 seconds.
Double strain (to remove those bits of fruit and herbs) into a coupe glass overtop the sparkling wine. Garnish with a few small pieces of sage and enjoy!!
(images by HonestlyYUM)
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Very nice beautiful photos and thankful to here sharing all your thoughts.