Scream for Ice Cream
Posted: July 28, 2022 Filed under: Lemon Lime Coconut Frozen Yogurt, Sweets | Tags: coconut cream, coconut milk, frozen dessert, frozen yogurt, half-n-half, lemon curd, plain yogurt Leave a commentLemon Lime Coconut Frozen Yogurt (Ice Cream Machine Required)
I am literally screaming over here!
A way to eat ice cream made with ingredients that my mind thinks of putting together (serious mix-ologist over here)?!! I can be creative with frozen desserts too, not just those coming out of the oven???
Okay, here we go…
I never really thought of replicating what was manufactured by companies like Haagen Dazs or Ben & Jerry’s I think because I found it to be nearly impossible. But I was wrong all along.
When I crave a rich, luscious ice cream, I go for Haagen Dazs (Vanilla Swiss Almond or Rum Raisin). Or if I want an ice cream with fill-ins, Ben & Jerry’s. But guess what, custom made ice cream with organic and healthier ingredients is rare and when available, is very expensive (yes, there are supermarket ice cream’s selling for $12/pint).
I had a blast creating this frozen dessert. It is a combination of yogurt, half-n-half, and coconut cream with other flavors. It was too creamy to call a frozen yogurt, really. And while some recipe creators say an ice cream maker is not needed, I beg to differ. The churning makes all the difference in creaminess.
If you don’t have an ice cream maker, this very inexpensive machine will not disappoint. I read many reviews and even pro chefs recommend this machine by Cuisinart. So go, invest in some creativity that results in delicious-ness!
Recipe below.
Lemon Lime Coconut Frozen Yogurt Yield = 1.5 quarts
Ingredients
2 C plain yogurt (my preference is 0% Fage Greek)
¼ C half-n-half
¼ C coconut cream
½-3/4 C coconut milk
½ banana
1/3 C sweetened or unsweetened shredded coconut
¼ C Honey
3 T granulated sugar
1 T lemon curd (Trader Joe’s has)
1 T fresh lime juice
Process: chill Cuisinart ice cream bowl over night; add all ingredients to a blender or a food processor and mix until well combined and creamy; turn on your ice cream maker and add the mixture; set a timer for 15 minutes because the mixture can get too thick and over-work the motor; churn to your likened consistency; pack remaining frozen dessert in a freezer safe container; enjoy!
Notes: helps to use fruits that are frozen; can substitute fruit jams for the lemon curd; consistency should resemble pancake batter thickness after blended or processed; suggested that you taste for sweetness while blending.
Really, anything can be made into a frozen treat. I saw two television chefs make ice cream from frozen peas!
Newness of May (2022)
Posted: June 2, 2022 Filed under: Yellow Butter Cake Peach Lemon Curd Filling Sour Cream | Tags: 2022, birthday cake, butter cake, lemon curd, peach jam, sour cream, Stonewall Kitchen Leave a commentMay 2022 Birthday Cake:
Butter Cake with Peach & Lemon Curd Filling
and Sour Cream Frosting
Missing my meanderings here… Although I’m active on IG, I realize there are some who are loyal blog followers. I didn’t want to miss posting my yummiest of all cakes!
Last year was so strange yet it was quite a celebratory year for me. I didn’t bake but took the opportunity to enjoy a day at the beach since the temps were just right! I believe that was the first year I hadn’t baked myself a cake in many.
Post-pandemic is yet another easing into. Many things have changed and thank goodness they have, yet some have not and I suppose I can be thankful for some of those.
I consider 2022 my year of renewal. I am reemerging from previous thoughts, experiences and events. In many ways what I am experiencing is new. I completed a challenging school program and have begun a new venture. I’m engaging with others more genuinely and it feels right.
I do feel like I am returning to pre-pandemic baking/cooking routines yet it seems natural not self-imposed. There is no self-talk about healthy this, or calorie that but a natural easing into.
The peach and lemon curd filling in this cake was inspired by the Stonewall Kitchen’s peach jam I came across while in Costco.
It is a huge jar, of course, but it has many uses. Love it added to plain Greek yogurt!
Ready for the recipe…
Butter Cake with Peach & Lemon Curd Filling and Sour Cream Frosting
Butter Cake
Ingredients
4 eggs, separated
2 sticks butter, (room temperature)
1 C. sugar
1 T. lemon zest
¾ C milk
1 T. lemon juice
1 t. vanilla extract
Dry
2 ½ C. all-purpose flour
½ t. baking powder
1/8 t. salt
Process: whip the egg whites and set aside; cream butter and sugar until fluffy; add vanilla, lemon juice, lemon zest, and yokes, mix well; combine the dry ingredients; add dry mixture alternating with milk to the creamed mixture, careful not to over mix; pour into prepared 8” pans and bake for 25 minutes in preheated 350 F oven.
Note: to lighten the cake, use “cake flour”. I will experiment with this.
Sour Cream Frosting
Ingredients
1 1/2 C. sour cream
6 oz. cream cheese
2 oz. butter
1-2 C. confectioner’s sugar
1 T. lemon juice
1 t. vanilla
1 C. whipping cream
Process: mix butter and cream cheese; add vanilla, lemon juice and sugar; mix until fluffy; mix the whipping cream until stiff; fold the sour cream into the whipped cream and mix gently; fold this mixture into the butter and cream cheese mixture; to stiffen the frosting, add more sugar.
Peach & Lemon Curd Filling
Ingredients
¾ C. Stonewall Kitchen peach jam (use what you like, canned pineapple works well too)
4-5 T. lemon curd (I used Trader Joe’s)
Process: mix the peach jam with the lemon curd. For a smoother filling, you can add to a processor.
NothingChocolate 