Sunday, May 31, 2009

ice cream and doughnuts

Cinnamon Peach Ice Cream

On Saturday for our party I made some things that turned out to be werry yummy. Here are the recipes. You may notice that they are full of terribly unhealthy ingredients. You won't care. To borrow Tipsy Baker's phraseology, these are all Too Delicious.

Vanilla Ice Cream
(adapted from How to Cook Everything)
My notes on this recipe say, "This is superb. Cloudlike, puffy and perfectly sweet."
Seeds (or caviar, if you're that sort of person) from 3 vanilla beans
1 T vanilla extract (because I'm into overkill)
4 C half-and-half
8 C heavy cream
3 1/2 C sugar (I haven't tried it with agave nectar, but I'm going to)
3 eggs
1/4 t salt

Combine all the ingredients and stir until the sugar is dissolved. Churn in an ice cream maker, and eat it immediately. Like most homemade ice creams, this is best right after it's churned.

Bittman's recipe is 1/3 this size, but who wants to make only a quart of homemade ice cream? Communists, that's who.

Cinnamon Peach Ice Cream (adapted from Jenny's Strawberry Ice Cream recipe, which is a great base for all sorts of fruit flavors, like rhubarb and mixed berry--you'll need to adjust the sugar, though)
1 pt heavy cream
1 small can evaporated milk
1 can sweetened condensed milk
1 quart whole milk
1 small package of vanilla pudding mix
1/2 C sugar
1/4 C vanilla
1 quart blended peaches (if using bottled or canned, pour the syrup off first)
1/4 C cinnamon

Combine the ingredients and churn in an ice cream maker, then eat it immediately. Same as with the vanilla. I plan to try this recipe again when peaches are in season, but bottled peaches are what I had, and those frozen peaches from the store are abominable. Not like Emily's.

Orange Drop Doughnuts (adapted from Cook's Country--really the only change I made is I added WAY more orange zest, and I think it was the right choice)
Holy cow, these were so good. And so quick and easy! I've always been a fan of the cake doughnut, and if you're ever in Lehi, Utah on a Tuesday morning, go to the Lehi Bakery and buy a buttermilk bar. It will change your life. I cannot describe how wonderful that doughnut is. I would sell a kidney for one. And these are almost that good--though not quite as decadent.
Orange Sugar Coating
1/2 C sugar
zest from one orange
Doughnut Batter
about 2 quarts vegetable oil
2 C all-purpose flour
2 t baking powder
1/4 t salt
2 eggs
1/2 C sugar
zest from 1 orange
1/2 C orange juice (if you don't get enough juice from your oranges, top it off with lemon juice)
2 T butter, melted

For the sugar coating, pulse the sugar and zest together in a fopro until combined. Set aside.

Heat the oil in a large, heavy pan to 350*. Whisk together the flour, baking powder and salt. IN a large bowl beat the eggs, then add the sugar, zest, juice, and melted butter, whisking until well combined. Add the flour mixture and mix until evenly moistened.

Using two dinner tablespoons, drop spoonfuls of batter into the oil, about six at a time. Do not overcrowd the pan. Maintain the heat at about 350*. Turn the doughnuts with a metal slotted spoon, and remove them when they are golden brown on all sides, about 3-5 minutes. Drain them on a plate lined with paper towels. After they have drained for a little bit, toss them in the orange sugar to coat. Doughnuts are best eaten immediately.


tipsybaker said...

1. Homemade vanilla in the vanilla ice cream?
2. Pudding mix? I might have to try that.

Clearly, you got your mojo back!

Layne said...

1. Yes. And it was good.
2. I know--it goes against my typical "no frankenfoods" rule, but it does great things to the ice cream.
Mojo. I'm not sure it's back yet. I'll have to see what happens with the bread today.

All8 said...

Ambrose and I have discussed using straight cream for ice Cream, thinking that it might make a smoother product.

I used the Junket rennet stuff and made their ice cream but it's really more like a frozen custard. Still good but it can be grainy with ice crystals.

I will certainly sacrifice and try the almost straight cream ice cream, but Ambrose would love the spiced peach one too. Hmmmmm.... decisions, decisions, lovely decisions.

Layne said...

All8--the last time I tried a straight-cream ice cream recipe it left a fatty film on my teeth that I didn't love. I don't remember if it aged well or not.

Sarah said...

These treats were SO SO yummy on Saturday! I will be making those doughnut soon. Very, very soon. Oh, and I was even kind enough to save that last one for Daniel (even though my carnal self wanted to eat it up before he got home). He, obviously, loved it.