Ice Cream Adventures

I was given an ice cream maker by a very kind sister from church.  Words cannot describe how grateful and excited I am for such a contraption!

The ice cream machine has lived at my house for a little over a week and has already been put to work 3 times.  I figured I should share my 1st recipe with you!

Chocolate-Chocolate Mint Ice Cream
-2 cups half and half (1c. whole milk, 1 c. cream)
- small bunch chocolate mint
-5 egg yolks
-5 oz. sugar
-3 oz. 60% (bittersweet) chocolate, chopped

1. Heat half and half to a simmer.  Add chocolate mint (or regular mint) and cover.  Let steep until desired flavor is reached.

2. In a bowl, mix yolks and sugar with a whisk.  Slowly add hot half and half while whisking.  Pour mixture back into pot and stir with a wooden spoon over med-low heat until thick.  The mixture should coat the back of a spoon and hold a line when a finger is pulled across it.

3.  Place chopped chocolate in a clean bowl.  Pour hot mixture over.  Let sit 1 minute.  Whisk until emulsified.  Strain.  Chill mixture to 40F or lower and spin per ice cream machine instructions.

Enjoy!

Food Lately

Goodness, it's been a while.  I think I'd better stop promising to do better about writing consistently and just do it!

I figured I better post some pictures of food lately so you know what I've been up to.  Recipes and more coming soon.

Pizza baking

Cut pizza

Pizza for dinner

Alfredo sauce

cookies

Springtime Cake

It's amazing how happy cakes make people.  And I love making people happy.  Here's to spring and many more cakes.

Chocolate Sponge Cake with Grand Marnier Syrup, Vanilla Italian Meringue Buttercream and Ground Pistachios

Bostock: A Revelation

The best thing about pastry school is arguably trying foods I've never even heard of.  It's always a plus when the new taste sensations are utterly scrumptious.  Enter Bostock.

You may have heard of this sweet and delicious brioche application and are now wondering what planet I've been living on.  I'm wondering the same thing.  Bostock is a revelation.  It marries buttery brioche, orange and almond for one fantastic piece of fancy toast.

Brioche Lovin'

Pastry school has brought to my attention many applications for brioche.  And for that I am thankful.  Truly.

Below are photographs of regular brioche and brioche au chocolat.  Excuse the burns on my hands.  They are a side effect of baking.