tea berry-blue

I made two more flavors of ice cream this week!

Honey Ginger with Honey

Ingredients
1 2/3 cups Half & Half
5 Tbs honey
2 Tbs finely chopped fresh ginger
1/2 cup water
1/4 cup sugar
2 egg whites

Instructions
Put honey, sugar, and water in a small saucepan. Cook, stirring, until honey and sugar are dissolved.
Add ginger and bring to boiling.
Boil until the mixture is reduced to syrup
Lower heat to low, add half & half slowly, stirring
Remove from heat, cool to room temperature
Whip egg whites to form stiff peaks
Gently fold egg whites into milk mixture
Freeze according to your ice cream mixer’s instructions

Mexican Hot Chocolate

Ingredients
2 cups Half & Half
1/2 cup unsweetened cocoa
1 cup heavy whipping cream
1/3 cup sugar
6 egg yolks
2 tbs cinnamon
1/2 tsp orange extract
1/2 tsp cardamom
1/4 tsp chili powder

Instructions
Heat 1 cup of half & half in a medium saucepan with cocoa, orange, cardamom, and chili, stirring until cocoa is dissolved
Add the rest of the half & half and the cream, and cook just till it begins to bubble around the edges.
In a bowl, stir the egg yolks until slightly frothy and pale
Add the sugar to the eggs and mix well
Add the dairy mixture in 1/4 cup increments, mixing quickly and thoroughly to temper the egg mixture
Once half of the mixture is mixed into the eggs, add the rest and stir until the consistency is even
Return to saucepan and cook on low until the mixture reaches a temperature of 170 degrees F or 77 C
Remove from heat and refrigerate overnight
Freeze according to your ice cream mixer’s instructions

Mirrored from Antagonia.net.

I made two more flavors of ice cream this week!

Honey Ginger with Honey

Ingredients
1 2/3 cups Half & Half
5 Tbs honey
2 Tbs finely chopped fresh ginger
1/2 cup water
1/4 cup sugar
2 egg whites

Instructions
Put honey, sugar, and water in a small saucepan. Cook, stirring, until honey and sugar are dissolved.
Add ginger and bring to boiling.
Boil until the mixture is reduced to syrup
Lower heat to low, add half & half slowly, stirring
Remove from heat, cool to room temperature
Whip egg whites to form stiff peaks
Gently fold egg whites into milk mixture
Freeze according to your ice cream mixer’s instructions

Mexican Hot Chocolate

Ingredients
2 cups Half & Half
1/2 cup unsweetened cocoa
1 cup heavy whipping cream
1/3 cup sugar
6 egg yolks
2 tbs cinnamon
1/2 tsp orange extract
1/2 tsp cardamom
1/4 tsp chili powder

Instructions
Heat 1 cup of half & half in a medium saucepan with cocoa, orange, cardamom, and chili, stirring until cocoa is dissolved
Add the rest of the half & half and the cream, and cook just till it begins to bubble around the edges.
In a bowl, stir the egg yolks until slightly frothy and pale
Add the sugar to the eggs and mix well
Add the dairy mixture in 1/4 cup increments, mixing quickly and thoroughly to temper the egg mixture
Once half of the mixture is mixed into the eggs, add the rest and stir until the consistency is even
Return to saucepan and cook on low until the mixture reaches a temperature of 170 degrees F or 77 C
Remove from heat and refrigerate overnight
Freeze according to your ice cream mixer’s instructions

Mirrored from Antagonia.net.

So, first, and I’d like to thank ldragoon for this one: If the RDJ Sherlock Holmes is House, MD, THIS Sherlock Holmes is LOST. It even has the horns. No time traveling. Yet. And this is definitely the Daniel Faraday version of Holmes–and oh, look! Smokey just made an appearance. If you have Netflix, it’s on Play Instantly, and you should all watch it for the lulz.

BUT WAIT NOW HE IS FENCING WITH PROTO DARTH VADER WHAT IS THIS I DON’T EVEN. Seriously, yes, I realize I’m spoiling but you need to see it for yourself.

Second, and more importantly, I’ve been experimenting with my ice cream maker. Sadly, tonight’s batch didn’t turn out– I tried to make vegan ice cream, and it didn’t even freeze– but yesterday’s did!

Ingredients
1 cup boiling water
4 Earl Grey Tea Bags
1/2 cup sugar
1 2/3 cups half & half
2 egg whites

Instructions

Steep 1 cup of tea with 2 tea bags
Take the hot tea and mix it with the sugar. Put it in a small saucepan and boil until the tea has been reduced to syrup.
Add the half & half, bring to a boil, stirring to dissolve the syrup.
Steep two more tea bags in the hot milk and syrup mixture for 3-5 minutes.
Remove tea bags and chill mixture in fridge or freezer.
Whip two egg whites until they form stiff peaks.
Once mixture is cool, fold in egg whites.
Put in ice cream mixer and freeze according to ice cream mixer instructions.

I brought this to work today and it went over very well!

Mirrored from Antagonia.net.

So, first, and I’d like to thank ldragoon for this one: If the RDJ Sherlock Holmes is House, MD, THIS Sherlock Holmes is LOST. It even has the horns. No time traveling. Yet. And this is definitely the Daniel Faraday version of Holmes–and oh, look! Smokey just made an appearance. If you have Netflix, it’s on Play Instantly, and you should all watch it for the lulz.

BUT WAIT NOW HE IS FENCING WITH PROTO DARTH VADER WHAT IS THIS I DON’T EVEN. Seriously, yes, I realize I’m spoiling but you need to see it for yourself.

Second, and more importantly, I’ve been experimenting with my ice cream maker. Sadly, tonight’s batch didn’t turn out– I tried to make vegan ice cream, and it didn’t even freeze– but yesterday’s did!

Ingredients
1 cup boiling water
4 Earl Grey Tea Bags
1/2 cup sugar
1 2/3 cups half & half
2 egg whites

Instructions

Steep 1 cup of tea with 2 tea bags
Take the hot tea and mix it with the sugar. Put it in a small saucepan and boil until the tea has been reduced to syrup.
Add the half & half, bring to a boil, stirring to dissolve the syrup.
Steep two more tea bags in the hot milk and syrup mixture for 3-5 minutes.
Remove tea bags and chill mixture in fridge or freezer.
Whip two egg whites until they form stiff peaks.
Once mixture is cool, fold in egg whites.
Put in ice cream mixer and freeze according to ice cream mixer instructions.

I brought this to work today and it went over very well!

Mirrored from Antagonia.net.

The first two of these are similar drinks that were made with fresh herbs from the garden along a similar theme, the second one is…not!

1)Fairy Time

Ingredients for two drinks
6 oz D H Krahn gin
1/2 oz absinthe
1/2 oz simple syrup
1/4 cup fresh thyme
1/4 oz dry vermouth
1 Meyer Lemon

Instructions
Reserve 2 half-moon slices of lemon
Put lemon juice, syrup, and thyme in shaker with ice, muddle until thyme is bruised
Add gin & absinthe, shake
Coat 2 chilled cocktail glasses with vermouth, pour out excess
Strain contents of shaker into glasses
Add lemon to garnish

2) Scarborough Fair

Ingredients for 2 cocktails

6 oz Miller’s Gin
1 oz Acacia Honey
1 oz Lavender Syrup
1 oz Dry Vermouth
1 Meyer Lemon
2 tbs cup fresh parsley plus two sprigs
2 tbs cup fresh sage
2 tbs cup fresh rosemary
2 tbs cup fresh thyme
1/4 oz St Germain

Instructions
Reserve 2 half-moon slices of lemon
Cut remainder of lemon into wedges
Put fresh herbs, honey, syrup, and lemon wedges in shaker with ice and muddle until herbs are bruised
Add gin & vermouth, shake
Coat 2 chilled cocktail glasses with St Germain, discard excess
Pour contents of shaker into glasses, garnish with lemon and parsley

3)Strawberry-Chili Margarita

Ingredients for 2 drinks
7 oz tequila
2 oz cointreau
2 limes
5 medium-large strawberries
1 chili pepper, or 2 halves of 2 different chili peppers
Margarita salt (1 Tbs salt, 1 Tbs sugar, 1 sprinkle chili pepper)

Instructions:
Slice pepper into rings. Set aside some rings for garnish.
Set aside 2 half moon slices of lime for garnish
Put remaining peppers in tequila over ice, let sit 5 minutes
Cut up 3 strawberries into small chunks, add to tequila and peppers and stir well
Add cointreau & lime juice, stir well
Rim 2 chilled cocktail glasses with margarita salt
Strain contents of pitcher into glasses, add strawberries, lime slices, and pepper slices for garnish.

And now, DESSERT!

Rhubarb Bread Pudding (Thanks, shinyredtype with homemade Rhubarb Ice Cream with Cream

Ingredients for Bread Pudding
4 cups plain white rolls or bread cut into cubes
2 cups chopped fresh rhubarb boiled in 1 cup water and 1/2 cup sugar until syrupy
1 1/2 cups chopped raw rhubarb
1/2 cup brown sugar
1/2 tsp nutmeg
3 eggs
1 cup milk
1 tsp vanilla

Instructions

Layer a 2″ deep 8×8 pan with bread
Add 1 Tbs butter in pieces
Sprinkle 2 Tbs brown sugar
Add rhubarb and cooked rhubarb evenly
Mix the eggs, milk, remaining brown sugar and vanilla and pour on top
Add remaining bread to top
Let soak for 1 hour
Bake at 350 for 40 minutes

Ingredients for Ice Cream
3 stalks rhubarb boiled with 1 cup water and 1/2 cup white sugar
1 cup 2/3 light cream
2 egg whites
1 tsp vanilla

Instructions
Chill cooked rhubarb mixture
Put rhubarb mixture in food processor and process until smooth
Add cream
Whip eggs to stiff peaks
Fold eggs gently into cream & rhubarb mixture
Add to ice cream maker and follow ice cream maker instructions.

Yum!

Mirrored from Antagonia.net.

The first two of these are similar drinks that were made with fresh herbs from the garden along a similar theme, the second one is…not!

1)Fairy Time

Ingredients for two drinks
6 oz D H Krahn gin
1/2 oz absinthe
1/2 oz simple syrup
1/4 cup fresh thyme
1/4 oz dry vermouth
1 Meyer Lemon

Instructions
Reserve 2 half-moon slices of lemon
Put lemon juice, syrup, and thyme in shaker with ice, muddle until thyme is bruised
Add gin & absinthe, shake
Coat 2 chilled cocktail glasses with vermouth, pour out excess
Strain contents of shaker into glasses
Add lemon to garnish

2) Scarborough Fair

Ingredients for 2 cocktails

6 oz Miller’s Gin
1 oz Acacia Honey
1 oz Lavender Syrup
1 oz Dry Vermouth
1 Meyer Lemon
2 tbs cup fresh parsley plus two sprigs
2 tbs cup fresh sage
2 tbs cup fresh rosemary
2 tbs cup fresh thyme
1/4 oz St Germain

Instructions
Reserve 2 half-moon slices of lemon
Cut remainder of lemon into wedges
Put fresh herbs, honey, syrup, and lemon wedges in shaker with ice and muddle until herbs are bruised
Add gin & vermouth, shake
Coat 2 chilled cocktail glasses with St Germain, discard excess
Pour contents of shaker into glasses, garnish with lemon and parsley

3)Strawberry-Chili Margarita

Ingredients for 2 drinks
7 oz tequila
2 oz cointreau
2 limes
5 medium-large strawberries
1 chili pepper, or 2 halves of 2 different chili peppers
Margarita salt (1 Tbs salt, 1 Tbs sugar, 1 sprinkle chili pepper)

Instructions:
Slice pepper into rings. Set aside some rings for garnish.
Set aside 2 half moon slices of lime for garnish
Put remaining peppers in tequila over ice, let sit 5 minutes
Cut up 3 strawberries into small chunks, add to tequila and peppers and stir well
Add cointreau & lime juice, stir well
Rim 2 chilled cocktail glasses with margarita salt
Strain contents of pitcher into glasses, add strawberries, lime slices, and pepper slices for garnish.

And now, DESSERT!

Rhubarb Bread Pudding (Thanks, shinyredtype with homemade Rhubarb Ice Cream with Cream

Ingredients for Bread Pudding
4 cups plain white rolls or bread cut into cubes
2 cups chopped fresh rhubarb boiled in 1 cup water and 1/2 cup sugar until syrupy
1 1/2 cups chopped raw rhubarb
1/2 cup brown sugar
1/2 tsp nutmeg
3 eggs
1 cup milk
1 tsp vanilla

Instructions

Layer a 2″ deep 8×8 pan with bread
Add 1 Tbs butter in pieces
Sprinkle 2 Tbs brown sugar
Add rhubarb and cooked rhubarb evenly
Mix the eggs, milk, remaining brown sugar and vanilla and pour on top
Add remaining bread to top
Let soak for 1 hour
Bake at 350 for 40 minutes

Ingredients for Ice Cream
3 stalks rhubarb boiled with 1 cup water and 1/2 cup white sugar
1 cup 2/3 light cream
2 egg whites
1 tsp vanilla

Instructions
Chill cooked rhubarb mixture
Put rhubarb mixture in food processor and process until smooth
Add cream
Whip eggs to stiff peaks
Fold eggs gently into cream & rhubarb mixture
Add to ice cream maker and follow ice cream maker instructions.

Yum!

Mirrored from Antagonia.net.

Mirrored from Antagonia.net.