BLUEBERRY-LEMON SAUCE
From Kris Hoogerhyde, Anne Walker and Dabney Gough’s “Sweet Cream and Sugar Cones”
Makes 1 1/4 cups
1 lemon
1 pint blueberries, divided
1/3 cup sugar
Finely grate the lemon zest into a small, nonreactive saucepan. Juice the lemon into a bowl and set aside.
Add 1 1/2 cups blueberries and the sugar to the pan, then place it over medium-high heat. Cook until most of the berries have popped and the juice has thickened slightly, 6-8 minutes.
Remove from heat and stir in the remaining berries and lemon juice. Serve warm or at room temperature. The sauce will keep, refrigerated, for up to a week, but it’s best the same day it’s made.
THE WICHITA EAGLE — Aug. 1, 2012
VANILLA BUTTERSCOTCH SAUCE
From Kris Hoogerhyde, Anne Walker and Dabney Gough’s “Sweet Cream and Sugar Cones”
Makes 1 1/2 cups
1/2 cup cream, at room temperature
1/2 vanilla bean
1/2 cup water
1/4 teaspoon cream of tartar
1 1/2 cups sugar
1/4 cup unsalted butter, cut in 1/2-inch slices
Pinch of kosher salt
Set the cream by the stove so it’s ready.
Split the vanilla bean. Scrape the seeds into a medium saucepan and add the pod, along with the water and cream of tartar. Pour the sugar in the center of the pan. Do not stir.
Place the pan over medium-high heat and watch carefully. Once caramelization begins, the mixture can burn in seconds. Cook without stirring until the sugar begins to brown in spots, 8 to 11 minutes. Gently swirl once to evenly distribute.
When it turns light amber, about 5 minutes, turn off heat. Immediately, but slowly, pour in cream. Wear oven mitts and be careful.
When bubbling subsides, gently stir to blend the cream into the caramel, scraping vanilla seeds from pan sides and back into the sauce. If you have lumps of hardened caramel, stir over low heat until melted.
With a fork, carefully remove hot vanilla bean pod. Gently stir in butter and salt. Let cool until just warm. Store in the refrigerator for up to 2 weeks. Rewarm before using.
Variation: Add a couple of tablespoons of scotch or bourbon along with the butter to make Boozerscotch.
THE WICHITA EAGLE — Aug. 1, 2012
EXTRA-BITTER HOT FUDGE SAUCE
From Jeni Britton Bauer’s “Jeni’s Splendid Ice Creams at Home”
Makes 2 1/3 cups
1 cup water
1/3 cup sugar
1/3 cup light corn syrup
1/4 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract
3 ounces unsweetened chocolate, finely chopped
5 ounces bittersweet chocolate, finely chopped
Combine water, sugar and corn syrup in a saucepan; bring to a boil, stirring to dissolve. Off heat, add the cocoa, whisking well to combine. Add vanilla, and whisk until very smooth. Add chocolates, and let sit 3 minutes.
Stir the sauce until the chocolate is completely melted; it will have a smooth and glossy shine when it is ready. Serve warm, or let cool and refrigerate up to 2 months. To serve: Reheat, stirring, until warm and fluid.
THE WICHITA EAGLE — Aug. 1, 2012
LEMON FROZEN YOGURT
From Jeni Britton Bauer, “Jeni’s Splendid Ice Creams at Home”
Makes 1 quart
1 quart plain, low-fat yogurt
1 1/2 cups whole milk, divided
2 tablespoons cornstarch
2 ounces cream cheese, softened
1/2 cup heavy cream
2/3 cup sugar
1/4 cup light corn syrup
Zest from 1 lemon
FOR THE LEMON SYRUP:
2 to 3 lemons
3 tablespoons sugar
Fit a sieve over a bowl and line it with 2 layers of cheesecloth. Pour yogurt into the sieve, cover with plastic wrap and chill 6-8 hours. Discard the liquid and measure out 1 1/4 cups of the drained yogurt. Set aside.
For the lemon syrup, remove the zest from 1 lemon in large strips; reserve. Juice the lemons to make 1/2 cup; combine with 3 tablespoons sugar in a saucepan and bring to a boil, stirring to dissolve. Let cool.
For the frozen yogurt base, mix 2 tablespoons milk and cornstarch into a slurry. Whisk cream cheese until smooth. Fill a large bowl with ice and water.
Combine remaining milk, cream, sugar, corn syrup and zest strips in a 4-quart saucepan. Bring to a rolling boil and boil for 4 minutes. Remove from heat; gradually whisk in slurry.
Bring the mixture back to a boil over medium-high heat and cook, stirring, until slightly thickened, about 1 minute. Turn off heat.
Gradually whisk the hot milk mixture into the cream cheese. Whisk in the reserved 1 1/4 cups yogurt and lemon syrup until smooth. Pour the mixture into a gallon zip-top freezer bag, seal and submerge it in the ice bath. Let stand, adding ice as necessary, until cold, about 30 minutes.
Remove the zest from the yogurt base. Pour the mixture into your ice cream maker and spin until thick and creamy. Pack frozen yogurt into a storage container, press a sheet of parchment against the surface and seal with an airtight lid. Freeze until firm, at least 4 hours.
THE WICHITA EAGLE — Aug. 1, 2012
FARMERS MARKET SUNDAE
From Jeni Britton Bauer’s “Jeni’s Splendid Ice Creams at Home”
Serves 6
3 cups blueberries, raspberries, blackberries, halved strawberries or halved, pitted cherries
5 to 6 tablespoons sugar, divided
1 tablespoon honey
2 tablespoons tawny port or Champagne, or 1 tablespoon Grand Marnier
1 cup heavy cream
1 teaspoon vanilla extract
Lemon frozen yogurt
6 sprigs fresh mint, basil or lemon balm
Toss the berries with 4 tablespoons sugar, honey and wine, and let sit for 30 minutes to 6 hours to macerate. The berries will create their own lovely syrup.
Chill a large metal bowl in the refrigerator for 15 minutes. Then add cream, 1 to 2 tablespoons sugar and vanilla, and whip to soft peaks.
Divide the macerated fruit among 6 plates or wide-mouthed Mason jars. Top with 2 small scoops frozen yogurt. Garnish with whipped cream and an herb sprig.
THE WICHITA EAGLE — Aug. 1, 2012
ELVIS (THE FAT YEARS) SUNDAE
Makes 1 quart
3 ripe bananas, sliced
1 cup brown sugar
1/2 cup water
2 cups heavy cream
1 cup whole milk
1 teaspoon salt
3 egg yolks
1 cup granulated sugar
1/2 cup Bacon Peanut Brittle, chopped (see recipe)
In a large, heavy-bottomed, nonreactive saucepan, combine bananas, brown sugar and water. Cook over medium heat, stirring occasionally, until bananas are completely mushy, about 10 minutes. Don’t let mixture burn. Puree the mixture in a blender.
Fill a large bowl with ice and water. Set a bowl in the ice bath. Get a sieve ready.
Using the same saucepan, combine cream, milk and salt. Cook, stirring occasionally, until hot but not boiling.
Meanwhile, whisk together the banana puree, egg yolks and granulated sugar until well blended. Slowly pour in half the hot cream mixture, whisking constantly. Transfer back to the saucepan. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom, until the liquid begins to steam and you can feel the spatula scrape against the bottom, 2-3 minutes.
Remove the custard from the heat, and immediately pour it through a sieve into the clean bowl you set up for the ice bath. Let cool.
Transfer to an ice cream maker and spin according to manufacturer’s instructions. Fold in the brittle, then transfer to an airtight container, cover and freeze up to 1 week. Or, serve the ice cream over banana slices, and top it with shards of brittle for Elvis sundaes.
THE WICHITA EAGLE — Aug. 1, 2012
BACON PEANUT BRITTLE
From Jake Godby, Sean Vahey and Paolo Lucchesi’s “Humphry Slocombe Ice Cream Book”
Makes about 5 cups
Note: Collect everything before you start, because things move quickly.
2 1/4 cups sugar
1/3 cup corn syrup
1/2 cup butter
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups roasted peanuts
2 slices bacon, cooked until very crisp, drained and finely chopped
1 1/2 teaspoons baking soda
In a medium, heavy-bottomed, nonreactive saucepan, bring sugar, corn syrup and butter to a boil over high heat, stirring often, until the mixture turns golden brown, 10-15 minutes (300 degrees on a candy thermometer).
Immediately take pan off the heat and stir in the vanilla, salt, peanuts and bacon.
Sprinkle with baking soda, and stir the foaming mixture until evenly combined. Spread mixture evenly on a baking sheet. Cool completely before chopping or breaking into pieces. Brittle keeps up to 2 weeks in an airtight container at room temperature. Do not refrigerate it.
THE WICHITA EAGLE — Aug. 1, 2012
FROSTED PEANUTS
From Jake Godby, Sean Vahey and Paolo Lucchesi’s “Humphry Slocombe Ice Cream Book”
Makes 2 cups
1/2 cup sugar
1 egg white
1/2 teaspoon vanilla extract
Pinch of salt
2 cups roasted, unsalted peanuts
Preheat oven to 250 degrees.
Lightly whisk together sugar, egg white, vanilla and salt. Stir in the peanuts.
Spread them on a parchment-lined baking sheet. Bake, stirring every 10 minutes so the nuts don’t clump, until dry, about 30 minutes. Transfer immediately to a plate to cool. Nuts keep up to 2 weeks in an airtight container.
THE WICHITA EAGLE — Aug. 1, 2012
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