Mint Ice Cream

Today we made Mint Ice Cream!

This recipe is from “The Ultimate Ice Cream Book” by Bruce Weinstein.

2C half and half, 2 eggs, 3/4C sugar, 1C heavy cream,
1T cornstarch, 2t peppermint extract

Beat sugar into eggs until thickened and pale yellow. Beat in cornstarch and set aside. Bring half and half to simmer. Slowly beat a tablespoon of half and half into the eggs and sugar. Pour the entire mixture back into the pan and heat on low, constantly whisking until slightly thickened, about 10 minutes. Do not boil or eggs will scramble. Remove from heat and cool 10 minutes. Add heavy cream and extract. Cover mixture with plastic wrap right on the surface and chill overnight. Transfer to ice-cream maker. (Not part of the original recipe: If not using ice cream maker, freeze two hours. Remove from freezer, beat with electric mixer 5 minutes on high. Return to freezer for three hours.)

Apricot Pudding

Today we made Apricot Pudding!

2C dried apricots, 6 large eggs, 1/4C milk, 2T plain lowfat yogurt, 2T rum, 3/4C sugar

Soak apricots in warm water in a plastic-covered bowl overnight. Preheat oven to 350F.

Apricot Pudding

Puree all ingredients in blender.

Apricot Pudding

Apricot Pudding

Apricot Pudding

Pour into a buttered 1 1/2 liter baking dish, that is in a larger container filled with hot water.

Apricot Pudding

Bake 50-60 minutes, or until knife comes out clean. Cool before adorning with sprinkles.

Apricot Pudding

Cherry Chocolate Clafouti

Today we made Cherry Chocolate Clafouti!

3C fresh halved cherries, frozen and thawed, 1/2C plus 1 1/2T sugar, 1C flour, 1/2t baking soda, 1/4t salt, 1/4C butter, 1 egg, 1t vanilla, 1/4C milk, 1/4C plain lowfat yogurt, 2C chocolate chunks

Preheat oven to 375F. Spread cherries evenly in greased 9″X13″ baking dish. Sprinkle 1 1/2T sugar evenly on top. Sprinkle chocolate chunks on evenly. Set aside. In a bowl, mix together the dry ingredients. In separate bowl, cream together butter and 1/2C sugar. Add egg. Add vanilla. Blend well. Add dry ingredients alternately with milk and yogurt, starting and ending with dry. Blend well. Pour over chocolate/cherry mixture, which will thinly coat when spread evenly. Bake 35-40 minutes or until toothpick comes out clean.