An interesting question came up at work the other day. “Why can’t we have ice cream at 9:30 in the morning?”
I think that’s a fair question. Who decided that we couldn’t? Is it because our mothers told us 40 something years ago that we weren’t allowed ice cream until after dinner? Is there some kind of guilt enforced ice cream law that we’re all unaware of?
What makes us, as grown adults, adhere to these perceived notions that there is something wrong with us if we cave into a sweet craving at the unseemly hour of 9 a.m.? I remember plenty of times after an evening of drinking, going to whatever restaurant was open at 4 a.m. and having a burger and fries in the wee hours of the morning when one would normally be eating cereal, so why should ice cream consumption be any different?
Who made these rules? Who dictated the hours of the day when certain foods should or should not be eaten? Don’t we all love to have bacon and eggs for supper? Or toast and jam in the afternoon? Are we to be considered a freak of nature because we’d rather eat dessert in the morning than at night? I mean, ice cream is basically eggs and dairy products, isn’t it? That’s “breakfast” food.
And then you top it all off with some fruit, a smidgeon of booze, and a little chocolate? Well, I’d consider that a well-rounded meal no matter what time of day it is. Wouldn’t you?
A delicious sauce to pour over ice cream. Add some whipped cream to your sundae for an undeniable Black Forest Cake taste. If you don't want to make enough sauce for canning, you can easily half this recipe and store all of the sauce in the refrigerator.
5 cups fresh sweet cherries, pitted and halved or coarsely chopped
1/4 cup lemon juice
1/3 cup cherry Kirsch
1 tablespoon vanilla extract
3/4 cup unsweetened cocoa powder
5 cups granulated sugar
2 tablespoons butter
Remove the pits from the cherries. Add the coarsely chopped or halved cherries to a large pot. Add the lemon juice, cherry Kirsch, and vanilla extract and bring the mixture to a slow boil over medium-high heat.
In a bowl, whisk together the cocoa powder and 2 cups of sugar until it is evenly distributed and there are no clumps. Add the cocoa/sugar mixture to the cherries. Add the remaining sugar. Bring the mixture back up to a boil. Stir in the butter and reduce the heat to medium. Simmer for 12 -15 minutes, stirring often, until the sugar has completely dissolved and the mixture has thickened slightly. The sauce will thicken further once it cools.
To can and store the Black Forest Sundae Sauce:
Ladle hot sundae sauce into sterilized half pint jars, leaving 1/4″ headspace. Wipe jar rims and add lids. Process jars in a boiling water bath for 10 minutes. Remove the jars and cool on wire racks. Store in a cool, dark place. Store any opened jars in the refrigerator.
I’ve been home since I had my hand surgery two weeks ago, and I’ve got to tell you, that if I had to stay home and watch daytime TV all the time, I think I’d gouge my eyes out with a hot poker. It’s a good thing that I’ve been on pain killers and sleeping for part of the day.
There’s no depth. There’s no substance. There’s no heart.
It’s fine if you like talk shows that don’t talk about anything important. Or newscasts from other countries whose weather reports of beautiful, sunny days don’t apply to you.
It’s OK if you want to see Victor and Nikki get married and divorced for the hundredth time, or if you can’t wait to see how many illegitimate children will ring the doorbell during the day of someone else’s life.
It’s great if you’re into children’s programs with talking animals, bubbly songs, and cartoon characters that can breathe under water.
It’s fantastic for movies that you’ve seen twenty times over. You know, just in case you missed something the first nineteen times.
Daytime TV is boring! Whew! I said it!
Unlike this ice cream. This ice cream has plenty of depth, plenty of substance, and it was made with plenty of heart. It is anything but boring.
Honey Pistachio Brittle Brown Butter Ice Cream (*Gluten-Free)
Prep Time: 1 hour
Cook Time: 4 hours
Yield: 1 quart
There are many layers of flavor with this ice cream. From the first taste of the wonderfully sweet organic honey, then the toasted pistachios, to the nuttiness of the brown butter and creamy ice cream. It truly is a little bit of Heaven in a bowl!
For The Honey Pistachio Brittle
1 cup raw, unsalted pistachios
1/2 cup granulated sugar
1/2 cup organic liquid honey
1/8 cup water
For The Brown Butter Ice Cream
1/3 cup butter
2 cups whipping (heavy) cream - at least 35%
1 cup whole or 2% milk
6 large egg yolks
1/2 cup brown sugar, packed
1/4 teaspoon sea salt
1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
For The Honey Pistachio Brittle
Line a baking sheet with parchment paper and set aside.
Place the pistachios in a small frying pan. Heat the pan over medium-high heat and toast the pistachios, stirring often, for 5 minutes or until fragrant. Remove the pistachios from the pan and set aside.
In a small pot, add the sugar, honey, and water and stir gently to combine, careful not to get any sugar or honey on the sides of the pot. If you have sugar on the sides of the pot, slide a wet pastry brush along the sides to remove any crystals. Heat the ingredients over medium-high heat without stirring. Once the mixture begins to boil, let it boil for 4 minutes, or until a candy thermometer reaches the hard crack stage (300 F or 149 C). Remove the pot from the heat and carefully stir in the pistachios. Working quickly, pour the brittle onto the parchment paper and use a rubber spatula to spread the candy into a thin layer. Set aside to cool. Once cooled, use a sharp knife to chop the brittle into very fine pieces.
For The Brown Butter Ice Cream
Melt the butter in a small pot over medium heat. Cook, stirring often, until the butter is a dark amber color and smells nutty. Watch the butter closely. It will go through several stages as the water boils off and the milk solids turn brown. It will burn easily, so keep a close eye on it. Once it is a nice amber color and has a nutty aroma, it is done. Remove the pot from the heat and pour the butter through a fine mesh strainer into a bowl. Set aside.
In a bowl, whisk together the egg yolks, brown sugar, salt, and vanilla. Add the brown butter and whisk to combine. Set aside.
In a large saucepan, over medium heat, bring the cream and milk to a simmer. Remove about 1 cup of the hot cream mixture and whisk it into the egg mixture, to temper the eggs. Add the egg mixture to the pot with the cream mixture. Stir constantly until the custard thickens slightly and leaves a finger path on the back of a spoon, about 5 minutes. Do not let the mixture come to a boil. Strain the custard through a mesh strainer into a bowl. Place the bowl into an ice water bath and stir to cool the custard. You can also refrigerate the custard, stirring often, until it has cooled.
Process the custard in an ice cream maker according to the manufacturers instructions. Transfer the ice cream to a freezer safe container. Stir in as much of the finely chopped honey pistachio brittle as you like, and freeze until the ice cream is firm, about 4 hours.
Honey Pistachio Brittle - Original Recipe by My Friend's Bakery 2015
Brown Butter Ice Cream - Adapted from Bon Appetit / Desserts