Tag: Chocolate

Strawberry & Dark Chocolate Chip Ice Cream

I dedicate this post to the late Graeter’s Ice Cream Shop on Romney Road in Lexington, Kentucky.  May it rest in peace.

For anyone who grew up in Lexington in the 90’s and who frequented the Romney Road-Ecton Park corridor, Graeter’s undoubtedly left an impression on their childhood.  We went there nearly every weekend.  Before little league games.  After little league games.  It served as our babysitter while my Mom shopped for groceries at the Kroger across the street (or Randalls, as it should really be called – who else remembers the public outcry and picketing that took place when they were bought up by big, scary Kroger???).  We lived exactly one and a half miles from Graeter’s and, along with my childhood friends and my siblings, we would walk/bike/run there as often as we were allowed.  One of my favorite memories involves the nervous anticipation of receiving our report cards during middle school.  If you had just one ‘A’ Graeter’s would give you a free scoop of your favorite flavor.  Lines were out the door as every student at Morton Middle School fled from classrooms, as fast as their overburdened backpacks would allow, to claim their prize.  Now, from day one, I have been a savory girl.  Sweets just aren’t my thing.  And when I do have a craving for sugar I prefer it in the most basic form.  Graeter’s strawberry ice cream was my weakness.  Could anything be creamier?  And the richness of the strawberries were found in every last drop, letting the natural sweetness shine through the delicate, impossibly pale pink ice cream.  No artificial coloring here.  Just pure, uninhibited, strawberry silkiness.  I skipped the cone.  Nothing would interfere with my strawberry ice cream perfection.  There did come a day when I knew that nothing would do but chocolate and I would stray from my standby to indulge in chocolate chip.  It really should have been coined chocolate blocks – the chunks of roughly broken chocolate were so impossibly large.  The game was to see who could find the largest chunk of chocolate in their bowl.  As the years went by and my adoration of chocolate grew, I would find myself struggling at the counter at Graeter’s.  Strawberry or chocolate chip?  How could I possibly decide?  And then, one fateful day, while pondering over the various buckets of ice cream delicacies, my eyes wandered to the list of seasonal flavors.  It was there, loud and clear.  ‘Strawberry Chip Ice Cream.’  I blinked.  My two most ideal and revered ice creams combined.  It was nearly too good to be true.  But at the first bite I knew it was absolutely real.  My heart skipped a beat and all of my childhood happiness crept forward in my mind.  After several missed attempts at nostalgia, I have satisfied myself with this at-home version.  While it will never measure up to the perfection that is Graeter’s, it allows me a chance to remember the feel of the wind in my hair and the weight on my back as I fled from school, report card in hand, to claim my Graeter’s ice cream prize.

The heart of this ice cream lies in the strawberries.  Dice two pints of strawberries, discarding the tops.  Place them in a bowl and sprinkle two tbs of granulated sugar over top.  Toss to coat the strawberries with the sugar and allow them to macerate for 30-45 minutes, drawing out the juices.  Once macerated, pour the strawberries into a blender and puree until smooth.  Set aside.

While the strawberries are macerating begin the ice cream base.  Set two and a half cups half-and-half in a medium saucepan over medium heat.  Stirring often, warm the half and half until it is very hot but not boiling, approximately six to eight minutes.  Remove from heat and set aside.

Separate eight eggs, discarding the whites and placing the yolks in the bowl of a free-standing mixer.  Add one cup of granulated sugar and beat with the wire whip attachment, on speed two, for thirty seconds.  Wipe down the sides of the bowl and make sure the mixture is smooth.

Continuing on speed two, SLOWLY pour the warmed half and half into the sugar-egg mixture.  I have a question: do you like scrambled eggs in your ice cream?  I certainly don’t and that is exactly what you will have if you don’t take the time to temper the eggs with the cream.  If it goes in all at once it will warm the eggs and you will be having uber-sweet scrambled egg yolks for dinner.  Sounds good, doesn’t it?  I transfer the half-and-half into a small cup which helps to control the pour.

Once all of the half and half is incorporated, pour the mix back into the saucepan and cook over medium-low heat, whisking constantly.  The scrambled egg risk is present in this stage as well.  Heat until small bubbles begin to form and it is hot.  Remove from the stove and pour into a large mixing bowl.

Add two and a half cups whipping cream (I use regular, not heavy), two tsp vanilla and one eighth tsp salt.  Mix to incorporate.

Now, had we added four tsp vanilla we would have a beautifully simple base for vanilla ice cream.  But this, my foodie-friends, is screaming for strawberries.  Add the puree (two pints should yield about two and a half cups of puree) and stir, mixing thoroughly until the entire base is smooth and blended.  Transfer the strawberry base to an airtight container and chill in the fridge for at least 24 hours.  I’ve read that eight hours is sufficient chilling time but my ice cream was decidedly not the same when I took this shortcut.  Allow for the full 24 – it’s worth it!

We have one more VITAL component to attend to – the chocolate!  I’m a big dark chocolate fan and use 70% cocoa here.  Feel free to use whatever you prefer – milk or semi-sweet – and shred eight ounces.

Now I would like to take a pause and say thank you to my sweet brother.  Apparently he knows me better than I know myself.  Somehow he knew that I needed the ice cream attachment for my KitchenAid.  Top ten Christmas Gift, easy.  Love.  I’ve made way more ice cream than I ever anticipated (and have given as much of it away as possible – it is a liability to have in the house!) and have zillions of new combinations that I can’t wait to try.  Thanks for the inspiration brother!

Whether it is the KitchenAid attachment or another brand of ice cream maker, follow the directions for assembling the parts.  For the KitchenAid, once the pieces are in place and the bowl is attached, turn to ‘stir’ or speed one and add half of the ice cream base.  My bowl will only hold half of the batch this recipe calls for so I make it in two steps over a few days.  Churn the strawberry mixture for six to eight minutes and then add the chocolate (four ounces for each batch, in this case).  Allow to mix for two to three minutes more and then remove the bowl and transfer the ice cream to freezer-safe storage containers.  You’ll have to clean and re-freeze the bowl for at least 24 hours before you can churn the the second half of the batch.

And there you have it – the happiness of childhood summers all scooped up in one little bowl.  My sister, the queen of sweet treats, has given this ice cream an ‘A+’ – not too bad for this foodie-girl!

Makes Eight Cups

  • two pints fresh strawberries
  • two tbs granulated sugar
  • two and a half cups half-and-half
  • eight egg yolks
  • one cup sugar
  • two and a half cups whipping cream (regular, not heavy)
  • two tsp vanilla
  • one eighth tsp salt
  • eight ounces dark chocolate (70% cocoa), shredded
Dice strawberries, discarding the tops.  Place them in a bowl and sprinkle two tbs of granulated sugar over top.  Toss to coat the strawberries with the sugar and allow them to macerate for 30-45 minutes, drawing out the juices.  Once macerated, pour the strawberries into a blender and puree until smooth with a few chunks remaining.  Set aside.
Set half and half in a medium saucepan over medium heat.  Stirring often, warm the half and half until it is very hot but not boiling, approximately six to eight minutes.  Remove from heat and set aside.
Separate eight eggs, discarding the whites and placing the yolks in the bowl of a free-standing mixer.  Add one cup of granulated sugar and beat with the wire whip attachment, on speed two, for thirty seconds.  Wipe down the sides of the bowl and make sure the mixture is smooth.
Continuing on speed two, SLOWLY pour the warmed half and half into the sugar-egg mixture.
Once all of the half and half is incorporated, pour the mix back into the saucepan and cook over medium-low heat, whisking constantly.  Heat until small bubbles begin to form and it is hot.  Remove from the stove and pour into a large mixing bowl.
Add whipping cream, vanilla and salt.  Mix to incorporate.  Add the strawberry puree (two pints should yield about two and a half cups of puree) and stir, mixing thoroughly until the entire base is smooth and blended.  Transfer the strawberry base to an airtight container and chill in the fridge for at least 24 hours.
Follow the assembly directions on your ice cream maker and begin the churning process.  In the case of the standard KitchenAid bowl attachment, only half of this base will fit, so you will need to churn the ice cream in two batches, cleaning the bowl and allowing it to freeze for 24 hours before moving to the second batch.
Churn the strawberry mixture for six to eight minutes and then add the chocolate (four ounces for each batch, in this case).  Allow to mix for two to three minutes more and then remove the bowl and transfer the ice cream to freezer-safe storage containers.

Chocolate Chip Cookies with Bourbon Barrel Aged Vanilla

On the scale of sweet and savory I am definitely a savory girl.  I have never been one to order dessert.  I would much prefer a cheese plate or a second helping of french fries to end my meal than a sugary snack.  When my sweet tooth calls I lean toward simple, classic treats like a chocolate chip cookie.  And this recipe is by far my favorite indulgence.  It is from the cookbook ‘Chocolate’ by Lisa Yockelson.  I have made it my own by using locally aged bourbon barrel vanilla and a mix of milk chocolate chips and bittersweet chocolate chips.  I almost always have a batch of dough in the freezer, allowing me to make one or two at a time.  There is nothing like a homemade chocolate chip cookie, warm from the oven!  Pair with a glass of red wine and I am one happy savory-girl in disguise!

Start by getting all of your ingredients out so they are handy.  You will want the butter to be at room temperature.  Begin by sifting your dry ingredients – one and three quarters cup bleached, all purpose flour, one quarter cup plus two tsp. bleached cake flour, one tsp. baking soda, and one half tsp. table salt.  The sifting is very important to achieve a smooth consistency with the dough.

Add two sticks of unsalted butter (one half pound) and cream on a moderately low speed for three minutes.

Next, add two-thirds cup plus three tbs. light brown sugar, firmly packed.  I used organic brown sugar and really liked the consistency.  It seemed to blend better with the butter.  Mix for two minutes.

The granulated sugar comes next – two thirds cup.  Blend for two minutes until combined.

On to the eggs!  You will need two and I break them in a separate bowl.  Set the mixer on low and add the eggs one at a time, beating until they are incorporated.

Using a good vanilla really is important.  You will taste a difference.  This particular vanilla is aged in bourbon barrels and is wonderfully rich with hints of bourbon and oak.  I think it gives a depth to the cookie that you don’t get with your run-of-the-mill vanilla.  Regular vanilla works very well too, of course, just make sure it is a nice quality.  I know it is expensive but unless you bake frequently it will last for several months.  Add two tsp. vanilla and one and one quarter tsp. of hot water.  Blend to combine.

It is time for the dry ingredients!  Add them in two batches, mixing along the way and wiping down the sides of the bowl to make sure everything is blended and there aren’t pillows of flour hiding out.

Now for the star of the show – chocolate!  I am a big fan of dark chocolate and prefer it to milk chocolate any day.  This mix allows for a balance of bitter and sugary-sweet that goes wonderfully with the bourbon vanilla in the cookie dough.  Add two cups of bittersweet chocolate and one cup milk chocolate.  Or any combo you prefer – I am sure you won’t be disappointed!

 

Shape the cookies into balls (around golf ball size) and set them on a cookie sheet, making sure there is enough room between each cookie for them to expand as they bake.  Bake at 350 degrees for 13-15 minutes.  It may take longer, depending on the size.  Allow to cool for three minutes and then move from the sheet.  You can continue to let them cool or… this savory girl can’t help herself… just dig right in!

Continue reading for the ingredient list and step-by-step directions!
Makes Three Dozen Cookies
  • one and three quarters cup bleached, all purpose flour
  • one quarter cup plus two tsp bleached cake flour
  • one tsp baking soda
  • one half tsp table salt
  • two sticks (one pound) unsalted butter at room temperature
  • two thirds cup plus three tbs brown sugar, firmly packed
  • two thirds cup granulated sugar
  • two large eggs
  • two tsp bourbon barrel aged vanilla (or another nice quality vanilla)
  • one and one quarter tsp hot water
  • two cups bittersweet chocolate chips
  • one cup milk chocolate chips
Begin by sifting the dry ingredients in a bowl – the all purpose flour, bleached cake flour, baking soda, and salt.  Set aside.
Using a free-standing mixer or a handmixer, cream the two sticks of butter on a moderately low speed for three minutes.
Add the brown sugar and mix for two minutes.  Continue mixing and add the granulated sugar.  Blend for another two minutes.
Break the two eggs into a separate bowl and add them to the mixture one at a time, keeping the speed on low and beating until they are incorporated.
Add the vanilla and hot water and blend to combine.
With the mixer on low speed, add the dry ingredients in two batches, mixing along the way and wiping down the sides of the bowl to make sure everything is blended and there aren’t pillows of flour hiding out.  Once the flour in fully incorporated add the milk chocolate and the bittersweet chocolate and mix to distribute evenly.
Shape the cookies into balls (around golf ball size) and set them on a cookie sheet, making sure there is enough room between each cookie for them to expand as they bake.  Bake at 350 degrees for 13-15 minutes.  It may take longer, depending on the size.  Allow to cool for three minutes and then move from the sheet tray and continue to cool on a wire rack for five minutes.