Monday, July 5, 2010

Heath Bar Crunch Ice Cream

So I decided to try this Ben and Jerry's flavor because, according to the recipe book, it was the #1 seller of all time. Then, after I made the ice cream, I discovered the book was published in 1987, the same year that Cherry Garcia came out. So needless to say, this is not the #1 seller but it's still delicious.

4 original Heath Bars (1 1/8 ounce each)
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk
2 teaspoons vanilla extract

Cut the candy bars into 1/ to 1 inch chunks. Place the chunks in a bowl, cover and freeze.

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, vanilla extract, and whisk to blend.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

After the ice cream stiffens, about 2 minutes before it is done, add the candy, then continue freezing until the ice cream is ready.

I usually transfer the ice cream to a freezer safe bowl and put it in the freezer for several hours to harden it. Right out of the ice cream maker it's more the consistency of soft serve.

Saturday, July 3, 2010

Fruit Tart

Happy 4th of July! These tarts are so yummy. I LOVE to serve individual serving sizes to guests. For whatever reason, it just seems so fun! For this, I set up the fruit and coconut like a little buffet. That way, each guest could create their own tart. They could have all of one fruit, a variety, lots of fruit or a little - whatever they wanted! LOVE IT! The sauce is lemony and oh so delicious. I bought my tart pan set at Bed, Bath and Beyond although, you could use one large tart pan, but it wouldn't be as fun. And you could totally make these 4th of July colorful by using only the strawberries and blueberries!

1 1/2 cups flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup cold butter, cubed
1 egg, lightly beaten

4 ounces of cream cheese, softened
1/4 cup sweetened condensed milk
2 Tablespoons lemon juice
2 medium kiwi's, sliced
2/3 cup strawberries, sliced
2/3 cup blueberries
1/4 cup flaked coconut, toasted

In a large bowl, combine the flour, sugar and salt. Cut in the butter until crumbly. Add the egg and mix until blended. Shape the dough into a ball. Cover and refrigerate for 1 hour or until the dough is easy to handle.

Preheat the oven to 350 degrees. Spray 6 - 4 1/2 inch tart pans with non-stick cooking spray. Divide the dough into 6 portions. Press each portion into the prepared tart pans. Bake for 15 - 20 minutes, or until the edges are slightly browned. Cool for 10 minutes, remove from pans and cool completely.

In a small bowl, beat the cream cheese until smooth. Beat in the sweetened condensed milk and lemon juice. Spoon 2 rounded Tablespoons onto each cooled tart shell. Arrange fruit over the filling and sprinkle with the toasted coconut. Serve right away.

Thursday, July 1, 2010

Deviled Eggs

I really meant to put this post up at Easter time, but I totally forgot. Deviled eggs - I think that is such a great name for them because, for me, once I start eating them, I just want to keep on eating them. They are melt in your mouth deliciousness. Anyways, they may or may not be part of traditional holiday meals at your house, but here is how I make them.

1 dozen eggs
1 Tablespoon mayo
1 teaspoon mustard
1 teaspoon sweet pickle juice
1/4 teaspoon onion powder
1/4 teaspoon garlic powder

Bring a pan of water to a boil. You want the water to cover the eggs once you place them in. Once the water is boiling, carefully place the eggs into the boiling water. Bring the water back to a boil and boil for 24 minutes. Cool the eggs by running cold water over them.

Once the eggs are cooled, take the shells off and rise to remove any remaining shell. Then cut the eggs in half, lengthwise. Scoop out the yolk and put all the yolks in a small mixing bowl. Place all the egg whites on a serving platter.

Once you have all the yolks out, mash the yolks. Stir in the mayonnaise, mustard, pickle juice, onion powder and garlic powder. Spoon the mixture back into each egg white, so the mixture comes over the top of each egg white. Sprinkle each egg with paprika.