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blockzone06-blog · 5 years

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This Fluffy No-Churn Ice Cream Pie Is the Perfect Summer Treat

[Photographs: Vicky Wasik]

During my recipe testing for homemade Klondike bars last summer, I made countless iterations of a no-churn ice cream based on Swiss meringue. Its fluffy, cloud-like consistency and clean, neutral flavor provided the perfect foundation for the pure vanilla filling found in a Klondike bar.

My earliest efforts were mere combinations of Swiss meringue and whipped cream, which gave the "ice cream" a wonderful richness and fresh dairy flavor, along the lines of DQ soft serve, but firm enough to slice. Problem was, however delicious, these versions were too creamy for a Klondike bar, which has a firm and pleasantly icy bite, and it was a touch too soft to hold the sharp corners that make each square so satisfying.

Eventually, I discovered that adding a splash of milk could provide the ice cream with the texture I needed, but I never stopped thinking about the "failure" that came so close. While it had a wonderfully light and creamy texture, the Klondike aspirations at its heart made it too firm for scooping. Bad news for a proper ice cream, but brilliant for an ice cream pie!

Like the fluffy quarts of supermarket ice cream that can miraculously survive the journey home from the store, this ice cream is ultra airy, so it melts with preternatural slowness—another quality that's ideal for slices of pie, particularly in warm weather.

If you've ever made Swiss meringue, whether to top a pie or for a buttercream, the overall process will be familiar; the only difference will be a bit of whipped cream folded in at the end. And if you've gone so far as to try my homemade Klondike bars, you'll be in familiar territory, as well.

The first step is to prepare a cookie-crumb crust. Because I can't resist the combination of chocolate and vanilla, I like to use homemade Oreos crushed into crumbs (wafers only). Store-bought Oreos will, of course, work equally well.

With a little melted butter, they come together in a crust that will be nice and crunchy once frozen.

If Oreos aren't your jam, let personal preference guide your choice. The crust will taste great with store-bought or homemade Biscoff, as well as commercial or made-from-scratch graham crackers (there's a recipe in my cookbook, BraveTart: Iconic American Desserts), or even crispy gingerbread cookies in winter months. Whatever the style, gluten-free cookies will do just fine here, as well.

To make the "ice cream" filling, prepare a water bath by filling a wide pot with a few inches of water, with a thick ring of crumpled foil placed in the bottom.

The ring acts as a booster seat, so that when I place my stand mixer bowl over the water, it will sit high, touching neither the water nor the pot itself. This allows steam to flow freely around the bowl, gently warming the eggs with indirect heat.

When the bowl touches the water, the bottom of the pot, or even the sides (thus forming a lid to the pot), the heat will be too strong and direct, leading to scrambled whites. If you're using a stand mixer that comes with a footed bowl, skip this setup and use a glass or ceramic bowl instead of the stand mixer bowl (in which case, it's fine for the bowl to touch the sides of the pot).

Bring the water to a boil, then adjust the heat to maintain a gentle simmer; the idea is to generate lots of steam, rather than to let the water boil hard. Meanwhile, combine the egg whites with plain or toasted sugar, salt and lemon juice or cream of tartar in the bowl of a stand mixer (along with the salt, those last two function as seasoning rather than structural elements, a touch of acidity to bring balance to the sweet fluff).

While stirring and scraping constantly, warm the egg whites and sugar over the steaming water until they reach approximately 172°F (77°C). In a stainless steel stand mixer bowl, this should take only about five minutes; a slower timeline simply indicates a lack of steam, so adjust the heat as needed to move things along.

When the meringue reaches the proper temperature, transfer the bowl to a stand mixer fitted with a whisk attachment and whip on medium-high speed until it's fluffy, thick, stiff, and incredibly light.

The timing of this phase will vary depending on the power of the mixer itself, but it generally takes from five to eight minutes, giving the meringue ample time to cool.

Once the meringue is ready, it's time to whip the cream and vanilla to stiff peaks as well. This can be done by hand (or with a hand mixer) in a separate bowl, or the meringue can be scraped into another container so the stand mixer bowl and whisk can be re-used for the task (no need to wash either, bits of meringue will not interfere with whipping the cream).

However you go about it, fold the whipped cream and meringue together with a flexible spatula or with a wide, open balloon whisk. It can be a touch tricky to assess the white-on-white mixture, but work patiently to ensure they're homogenous so the ice cream is evenly textured. At this stage, try a bit of the "ice cream" and doctor it with additional salt and vanilla (or other extracts) as desired, bearing in mind its sweetness will be less noticeable once frozen.

Finally, and this is a completely optional step, fold in a handful of rainbow sprinkles.

It's a celebratory touch that makes the pie feel fit for a party, but if that's not your jam it's strictly a matter of aesthetics, so feel free to leave them out (or swap in chocolate sprinkles instead).

If you have my cookbook, however, homemade sprinkles can also provide a pop of flavor in the pie, such as bright pink strawberry sprinkles or flecks of minty green.

Scrape the filling into the prepared shell, then cover it loosely but thoroughly with plastic and freeze until it reaches an internal temperature around 0°F. Due to the thickness of the pie, this can take quite some time—eight hours at the least.

That means it's nearly impossible to make and serve this pie in one day, but, by the same token, it's a fantastic make-ahead dessert, whether it's prepared the night before or the week before an event.

Slice the pie with a large chef's knife, warmed in hot water, then wipe the blade clean and rewarm between each slice. It's a bit time consuming, to be sure, but it will ensure beautifully clean slices.

Because the no-churn ice cream is mounded into a mile-high presentation, thin slices can go a long way, making it the sort of pie that's fit for a crowd. You'll have no trouble cutting out 12 pieces, but with care it can easily serve up to 16 (especially at the end of a heavy meal, when appetites for dessert may be slightly repressed).

Thanks to its light texture and delicate flavor (no egg yolks for any heavy custard notes), it's a refreshing end to any summer meal. So if you have a soft spot for the clean and refreshing flavor of the ice cream in a Klondike bar, or like the idea of a frozen dessert that combines the best elements of whipped cream and meringue, this frozen treat will be a perfectly festive dessert for any crowd.

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Source: https://www.seriouseats.com/2019/06/this-fluffy-no-churn-ice-cream-pie-is-the-perfect-summer-treat.html

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unwritrecipes · 4 years

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Thanksgiving Recipe Roundup-2019

Happy November! Are you still drowning in Halloween candy? Here in the Northeast, the weather did not exactly cooperate, so even though I bought far less candy than I usually do, we still have a fairly large bowl of it leftover. Hmmm…whatever will we do?

But enough about candy, it’s on to the next holiday and as you know, it’s a biggie! For once I am actually planning early (it helps that Thanksgiving comes later in the month than usual—that and the fact that there will probably be at least 25 people at my house for dinner that night, so I’d better be prepared!)

So to get us ready (mostly me) I thought I’d do a little recipe round up and planning session , so I can figure out what I’m making, what my Thanksgiving guests will be bringing and whether we can actually pull this off without renting tables and chairs (which somehow made it less comfortable last year!)

Okay, so here goes:

APPETIZERS

Do you do these at all? My feeling is that there will be so much food that no one needs to fill up before the meal, but still, you don’t want people standing around with a drink and nothing to munch on, so I generally make one of the following and put out chips and maybe a nut mixture or a simple cheese platter

Hot Cheesy Corn Dip

Roasted Scallion Dip

Easy Buttermilk Ranch Dip

Roasted Sweet Potato Salsa

Cowboy Caviar

Sweet ‘N Spicy Pretzel and Nut Mix

Perfect Party Nuts

SALAD

Do you/don’t you? We sometimes don’t, but we always regret it. I love salad, so does my daughter and my mom and others and I think it balances out all the rich, heavy food. I’ve got a bunch here on the blog, but the reality is that we will make our standby of mixed greens, craisins, some sort of chopped nuts, scallions, maybe a chopped up apple or two, freshly grated parm tossed with a homemade balsamic vinaigrette. But here are a couple of seasonal ones if you’re looking for something a bit different.

Autumn Salad with Apple Cider Vinaigrette

Autumn Salad with Maple Balsamic Vinaigrette

THE MAIN COURSE

Though I’ve reached quite an advanced age, I have yet to make a turkey on my own. That’s because my mom is a master at it. I know she seasons it the day before and fills it with apples and onion and then uses a cheesecloth basted in lots of butter—Ahhh, it’s stellar (as is her gravy) and I promise, promise to watch and document every step of the process this year, so that I can share it with you guys. Since we’re having a lot of people, she’ll probably do 1 big or 2 small turkeys and a turkey breast. I’ll keep you posted.

I know a lot of people serve lasagne or another sort of pasta (I never have) but I think this mac and cheese will be making an appearance. Certain people who haven’t been home in a long time are requesting it. Plus, I can make it ahead and heat it up on turkey day and any leftovers will most definitely not go to waste!

THE SIDES

This is what the people really want, right? As far as I’m concerned, you can never make enough stuffing and mashed potatoes! Lol! And we need them for leftovers!! Here’s what I’ll definitely be making:

My Mom’s Mashed Potatoes—nothing to it—just boil potatoes in salted water, mash them with a ridiculous amount of butter and keep warm in a pot over low heat so that little browned bits form on the bottom of the pot. To die for yummy!

Mom’s Sweet Potato Casserole yup, the marshmallow topped one—gotta have it!

Mom’s Cranberry Jello Mold Seeing a theme here? My mom is a great cook and everyone expects plenty of her classic dishes! She’ll probably make this for me and we’ll likely have two of them due to the size of the crowd and for leftovers.

Wild Mushroom and Brioche Stuffing This has become a new favorite of ours over the last few years, so much so that we have officially cut out the traditional Pepperidge Farm Herb variety. You can buy brioche but I would highly recommend making your own using this recipe. So easy and you can make it several days ahead. Totally worth it! I will triple this for sure!

Savory Butternut Squash Crumble Made this for the first time last year—it was a big hit so I’ll be including it again. Homemade Whole Berry Cranberry Sauce I think homemade is just so much better but some people like the jellied kind, so we’ll probably have both.

Butternut Squash Soup Another of my mom’s specialities. We never had soup on Thanksgiving when I was a kid, but lately we’ve been serving it in small mugs and and people look forward to it.

Some kind of green veggies—one of my sister makes the best string bean dish with lemon and garlic—I will definitely ask her for that.

And maybe I can convince someone else to bring these Roasted Brussels Sprouts with Sherry Vinaigrette or these Lemony Caramelized Roasted Brussels Sprouts because we’ve gotta be healthy, right? LOL!

Here’s what I’m contemplating because I love them, but I know that there has to be a limit and/or they only work for a small crowd:

Butternut Squash and Spinach Gratin A great vegetarian alternative.

Maple Roasted Parnsips

Auntie Mirrie’s Roast Potatoes If I could make mashed potatoes and these I would ‘cause they are so, so good but it might be tricky with oven space

Sweet Potato & Parsley Salad

Fork-Tined Potatoes

Smashed and Roasted Baked Potatoes

Orange and Yellow Potato Gratin

Spoon Bread Souffléso, so good but don’t make unless you are having a small group—it needs to be eaten right out of the oven and it will be too hard to coordinate with all the other dishes.

Holiday Green Bean Casserole with Crispy Shallots—just in case it’s not Thanksgiving for you without this iconic dish

BREADS

You don’t need a lot of variety here but I kinda think cornbread is a must. Some people I know prefer dinner rolls, so I included my two favs below.

Foolproof Parker House Rolls

One-Pan Buttermilk Dinner Rolls

DESSERTS

If you’ve spent any time around these pages at all, you know how intensely I love the after-the-main-meal offerings, so I’ve split them into categories. I will definitely be making a few pies (no pumpkin ‘cause no one in our crew is a big fan of it), but I always find it nice to have a bar or cookie or two for people who just want a little something and for keeping visitors happy throughout the holiday weekend. I also sometimes will make a simple cake which can double as a breakfast treat too, so I’ve included a few of those.

Pies

Definites

Pecan Pie or Maple Pecan Tart

Apple Crumb Pie or Cranberry-Apple Crumble Pie

Chocolate Caramel Tart—I made this for the first time last year and it was a huge hit.

I’ve also got my eye on something citrusy—will make and share if it’s good—it’ll balance out all the others nicely

Maybes

Triple Chocolate Cream Pie with Oreo Crust

Cranberry Brown Sugar Tart (just looked at the recipe and remembered how good this is, it might have to get added to “definites”, yikes!)

Mississippi Mud Ice Cream Pie-you can’t beat the make-ahead-ability of an ice cream pie!

Bars, Cookies

All these are maybes—I’ll probably change my mind a dozen times before the big day and if my kids make a request, all bets are off!

Luscious Lemon Shortbread Bars

Pumpkin Silk Bars—I hate pumpkin pie but these are yummy!

Supernatural Brownies

Chocolate Chocolate Chip Espresso Cookies—I’m always looking for an excuse to make these and I need a large crowd around to help eat them up cause I can’t resist!

Jammy Butterballs

Easy Lemon-Almond Biscotti

British Wheatmeal Cookies

Cakes

I always like to have one simple, every-day cake around for the holiday weekend, so it’ll probably be one of these

Olive Oil Lemon Bundt Cake

Cranberry Lemon Bundt Cake

Cranberry Maple Pudding Cake

Coconut Tea Cake

Bishop’s Cake

Caramel Apple Cake

That’s about it for now. Hope this doesn’t overwhelm you. For me, seeing it all on one page, calms me down and makes it more manageable. Over the next few weeks, I’ll be sharing some new recipes that I think would be great for the holiday too and of course, I’d love to have you share any of your favorite recipes/traditions/advice, so keep ‘em coming. Have a great rest of the weekend and here’s to the kickoff of a wonderful holiday season!!xoxo

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roxysbeachlife · 7 years

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16 Yummy Treats Made in a Mug

1. Microwave mug brownies with chocolate chunks

As if the idea of a gooey, rich chocolate brownie wasn’t enough of a treat, we’re lucky enough to live in a world where brownies that involve chocolate chunks as well exist! To top that off, you don’t have to wait until you have an excuse to make an entire tray of brownies to enjoy this particular treat anymore thanks to Number 2 Pencil. You can just make yourself a quick chocolate chunk brownie mug!

2. Microwave berry cobbler

Have you been reading so far thinking about how you do love baked goods, but how your favorites don’t quite fall into the same category as the cakes and cookies we’ve been talking about? Do you prefer fruit based treats like pies, tarts, and cobblers instead? Well, don’t worry just yet because, thanks to Domestic Fits, you’re still in luck! They guide you through the simple steps for making a delicious single serving strawberry cobbler in a mug. The best part of this recipe is that it only takes a few minutes to bake because you make it in the microwave!

3. Gooey chocolate cake cups

Were you intrigued by the chocolate brownie idea we showed you first but you’ve actually always preferred the texture and consistency of fluffy chocolate cake over the dense richness of actual brownies? Then we have a feeling you’d much prefer this delicious recipe from A Farm Girl’s Dabbles instead! Their rich chocolate mug cake is surprisingly moist, just like a properly baked cake.

4. Chocolate chip cookie in a cup

Were you always the friend who would get scolded for eating all the cookie dough before you could even get the cookies into the oven? Well, we can’t say we blame you! This delicious recipe from Number 2 Pencil isn’t for cookie dough like you used to eat, but we still think it’ll hit the spot for you! They teach you how to make a very quick cookie mix in a mug and bake it in the microwave or the oven to give yourself a miniature cake that tastes just like a regular chocolate chip cookie.

5. Chocolate Fudge S’more cake

Do you love the idea of making yourself a single serving chocolate cake but you’re the kind of treat lover who can’t resist packing all the flavor you can get in one snack or picking the most gourmet taste option you can get your hands on? In that case, this delicious chocolate fudge s’more cake made in a mug is definitely the best option for you! Find out how it’s made in detail on How Sweet It Is.

6. Chocolate peanut butter mug cake

Ever since we were little kids our absolute favorite recipes have always been the ones that involve peanut butter. We know not everyone in our family or friend group can eat peanut butter, however, so the idea of making a single serving peanut butter cake for just ourselves is hugely appealing to us! That’s why we were so excited when we found this mouth-watering recipe from Chocolate Covered Katie.

7. Minute microwave cheesecake

We’ve been talking a lot about cakes on this list so far, but there are just so many kindsof cake that we can’t help but branch out from sponge cakes even though they’re so popular! Did you know that you can also make single service cheesecakes in the microwave, just like the other baked cakes we’ve shown you? We’ve actually tried this delicious (and super quick to make) blueberry cheesecake recipe from Your Lighter Side several times, and we’re equally satisfied each and every time!

8. Peanut butter cookie in a cup

We’ve talked about peanut butter cakes and we’ve talked about mug cookies, but what if you’d rather combine those two things into one? Then you’re going to adore this delicious peanut butter cookie in a cup recipe from Number 2 Pencil! It’s surprisingly quick and easy to make but will certainly satisfy your peanut butter craving in a deliciously sweet way.

9. Cinnamon roll mug cake

Because we’re so obsessed with baking, we find ourselves following and trying out baking trends as they come and go, just so we can try as many new things as we can. Lately, we’ve been trying our hand at combination recipes, like deserts that taste like other desserts. You can imagine, then, how excited we were when we found a scrupulous little mug cake that tastes like a cinnamon roll! Find out how the whole delicious idea is made on Cooking Classy. We tried this one and it was so good that we ate the whole thing up in about three bites.

10. Almond cake for one

Do you love sponge cakes like we do but your favourite kinds aren’t actually the classic chocolate and vanilla that you’ve seen so much of on our list so far? Then here’s one for you that’s a little bit different! This sweet little cake is an almond cake, so it’s got a little bit of extra flavour. Try sprinkling chocolate chips or sprinkles on top, just like Crazy for Crust did here!

11. Strawberries and cream mug cake

Are you still thinking about the idea of making mug treats with fruit but you’re not sure cobbler is quite what you’re craving? Well, if the fruit you’ve got ready to go in your fridge is a pack of strawberries, then you’re in for a delicious snack thanks to The Naptime Chef! They show you how to make a simple, creamy tasting vanilla sponge cake in a mug, topping it with strawberries and whipped cream to your heart’s content.

12. Chocolate espresso mug cake

Perhaps you’ve been thinking about the original chocolate sponge cake recipe we showed you, but you’re a huge coffee lover and you’ve been wishing, as you scrolled, that it involved just a little bit of espresso flavour? Then we’ve found precisely what you’re looking for and Kurry Leaves is here to tell you how it’s done! Their recipe helps you balance both tastes exactly so that neither the chocolate nor the espresso overtakes the other.

13. Red velvet cookie in a cup

Remember when we were talking about baking trends and how we loved to try them out? Well, red velvet cake and cupcakes certainly had their time in the sun recently and we just about ate ourselves silly trying all of the different red velvet recipes that resulted from that popularity, but here’s one we’d never seen before and can’t wait to try (possibly the moment we’re done with this list)! Number 2 Pencil teaches you how to make not just a red velvet cookie, but a red velvet cookie in a mug so you can enjoy it almost immediately once the fancy for it strike you.

14. Biscoff minute mug cake

If you’ve never tried Biscoff before, we’re sorry to tell you that you’ve been missing out! Often actually used to make biscuits and cookies, Something Swanky is here to remind you that it can actually make a totally delicious sponge cake as well, especially if you top it with a simple sugar drizzle icing. The best part is that their recipe is another quick mug treat for your recipe arsenal!

15. Cookies n’ Cream mug cake

Are you still thinking about the novelty gourmet cakes you love and wishing you knew more of those because, even though we showed you a S’mores mug cake, marshmallow based treats have never really been your favourite? In that case, perhaps you’d prefer this Oreos mug cake instead! Besides having an extra chocolatey sponge cake aspect, this recipe from Kirbie’s Cravings shows you how to make a delicious Oreos n’ cream icing to put on top.

16. Oatmeal crunch cookie in a mug

Are you totally in love with the mug cookie idea but you’re just not as into these very sweet, very rich flavors as we are, so you’ve been scrolling and hoping for a recipe that’s a little bit different? Well, if crunchy, textured cookies chock full of many delicious ingredients are more your style than gooey, sugary ones, then we have a feeling you’ll be much more satisfied trying out this sumptuous oatmeal crunch mug cookie from 504 Main.

Do you have another favorite mug cookie or cake recipe that you adore whipping up for yourself after a long day but that you don’t see on our list? Tell us all about it or link us to the recipe in the comments section!

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