I first got excited about making ice cream this summer when I made the No-churn Sweet Corn Ice Cream that I shared with you about a month ago.  My enthusiasm continued when I shared Easy Watermelon Granita last week.  Much of my enthusiasm for making ice cream this summer and my inspiration for that granita came from Ruby Violet’s Ice Cream Dreams.  I was sent this book to review and I loved the story behind the author and the recipes that she offered.

Julie Fisher’s inspiration for this ice cream book came from her grandmother who enjoyed ice cream and shared her favorite treats with Julie and her sister.  Any recipe inspiration that is rooted in nostalgic memories of family traditions is very familiar to me as that is where I find much of my inspiration for new recipes.

Julie began making ice cream at her home and eventually, after testing recipes on her willing neighbors, she opened a stall at a local market.  She sold tubs of ice cream that featured currently fresh ingredients to market-goers.

Julie later moved her business to a permanent location where she still makes small batch ice cream that features the freshest seasonal ingredients and no artificial flavorings.  The book starts out with the “basics” which are base recipes for different types of ice creams and sorbets.  Julie then goes on to offer many different flavors of ice cream as well as recipes for desserts to feature your homemade recipes in, like an affogato which is simply a fresh shot of espresso poured over your choice of ice cream.  The book is beautiful and offers almost a photo per recipe.  Most of the recipe ingredients are listed in volumetric measurements, so you’ll want to have a scale on hand for accuracy.  I was instantly drawn to this book because of the story behind the author, but the quality of recipes and gorgeous photography will make it one of my go-to references when it comes to ice cream.

Hardie Grant Publishing provided me with a copy of this book for review, but all opinions are, as always, my own.

Print Friendly
Did you like this? Share it:

You may also like:

As long as it is summer, each week I buy a watermelon, chop it up and snack on it morning, noon and night.  I just can’t get enough.  Inevitably I can’t get through the entire melon myself, so I turn it into other delights like the Strawberry Watermelon Cooler that I shared with you a couple of weeks ago.  My latest obsession is this Easy Watermelon Granita.

Easy Watermelon Granita {satisfymysweettooth.com}

A granita is essentially a grown-up version of a snow cone that it is so refreshing and cooling on these hot summer days.  Not only do I love the flavor of this Easy Watermelon Granita, but that color, that perfectly pink watermelon color, is just so perfect.

Easy Watermelon Granita {satisfymysweettooth.com}

Now when I say “easy” I am not exaggerating.  To make this granita, you simply puree chunks of watermelon and strain the juice, mix in a couple more ingredients, pop it into your freezer and in a few short hours, you will be spooning icy chilled Easy Watermelon Granita into your mouth.  I added a very small amount of tequila to my granita and I’ll tell you why:  alcohol inhibits the liquid from fully freezing so that no matter how long you have left your granita in the freezer, it won’t freeze into a solid block, but will remain nice shards of frozen goodness.  You could use any alcohol you prefer (vodka, gin, rum, etc.) or omit it completely, but if you omit it just make sure that you do an effective job of scraping the entire mixture into fine bits during the freezing process so that you don’t get large ice pieces.

Easy Watermelon Granita {satisfymysweettooth.com}

Easy Watermelon Granita

Prep Time: 10 minutes

Total Time: 6 hours, 10 minutes

Yield: about 2 1/2 cups granita

Cool and refreshing shaved watermelon granita will be the perfect refreshment for the remaining days of summer

Ingredients

    For the simple syrup
  • 2 Tbsp water
  • 2 Tbsp sugar
  • For the granita
  • 2 1/4 cups watermelon juice (from about 5 cups chopped watermelon)
  • juice of 1 lemon
  • the simple syrup
  • 1 1/2 tbsp tequila (or vodka)

Instructions

    For the simple syrup
  1. Place the water into a small microwave-safe mug and microwave for 45-60 seconds (until almost boiling).
  2. Add the sugar and stir until the sugar is dissolved completely.
  3. Place into the refrigerator to cool completely.
  4. For the granita
  5. Use a blender or food processor to process the watermelon until you have 2 1/4 cups of juice.
  6. Strain the juice through a fine mesh sieve to remove any pulp.
  7. Pour the juice into an 8X8-inch baking dish.
  8. Add lemon juice, simple syrup and tequila to the watermelon juice and mix gently until the mixture is well combined.
  9. Place the dish into the freezer. Every 2 hours until the mixture is completely frozen, remove the mixture from the freezer and gently scrape the surface with a fork so that the frozen bits become fine shavings.
  10. Serve directly from the freezer.
  11. Can be kept in a well-sealed container in the freezer for one month.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Print Friendly
Did you like this? Share it:

You may also like:

I just don’t know how it can possibly be the end of July!  I feel like I just can’t fit enough s’mores, lake time, patio happy hours and barbecues in before the snow will be flying again!!  Lucky for you and me, I have The Best S’mores Bars to fit in some quality summer flavors before he heat is gone.

The Best S'mores Bars {satisfymysweettooth.com}

Every night that we are at the lake cabin, even if I make a different dessert, at some point after dinner we always end up around the fire toasting marshmallows to golden brown perfection and slapping them on top of a graham cracker with chocolate to make a s’more.  And every time I eat one, I just can’t get over how perfect that roasted sugar is with the creamy chocolate and minimally sweet graham cracker.  I have never met a form of a s’more that I didn’t like.  There are very selective times when I tell you that something is “the best” I have ever had, and these, sweet teeth, just might be the best s’mores dessert I have ever had!

The Best S'mores Bars {satisfymysweettooth.com}

Don’t get me wrong, the S’mores Ice Cream Cake that I shared earlier with you this summer was pretty spectacular, but the texture contrast and flavors of these S’mores Bars are pretty hard to beat.

S'mores Ice Cream Cake {satisfymysweettooth.com}

I began these bars with a traditional graham cracker crust that I lightened up by using less butter and sugar than most graham cracker crusts.  I love the flavor of graham crackers and don’t feel like they need to be overly sweetened to be enjoyable so I wanted to cut out the extra sugar where I could and there was no downfall to this modification.  The fudgey chocolatey filling that tops the graham cracker crust in The Best S’mores Bars is obviously my favorite layer, because I am a chocolate nut but it is just so perfectly contrasted in texture with the crunchy crust.  Since one of my goals for this recipe was for these bars to be something quick and easy to put together, I simply topped that thick, gooey chocolate layer with Jet-Puffed Mallow Bits.  Everyone loves the look of these tiny bits and it just adds to the fun of this perfect summer recipe.

The Best S'mores Bars {satisfymysweettooth.com}

The Best S’mores Bars

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 25 bars

Crunchy graham cracker crust topped with a thick fudge layer and mini marshmallows makes for The Best S'mores Bars

Ingredients

    Graham cracker crust
  • 8 whole graham cracker sheets, crushed into crumbs
  • 1/4 cup sugar
  • 4 Tbsp unsalted butter, melted
  • Chocolate fudge filling and topping
  • 2 cups milk chocolate chips
  • 1 14-ounce can sweetened condensed milk (I used fat-free)
  • 1 cup Jet-Puffed Mallow Bits

Instructions

  1. Preheat oven to 350 degrees.
  2. Line a 9X9-inch square baking pan with foil allowing the foil to overhang the edges of the pan. Spray lightly with nonstick cooking spray.
  3. Graham cracker crust:
  4. Combine all ingredients in a small bowl and mix to combine.
  5. Press the mixture evenly into the prepared pan and bake for 12 minutes.
  6. Chocolate fudge filling and topping
  7. Combine chocolate chips and sweetened condensed milk in a medium microwave-safe bowl. Microwave for 30-second increments until chocolate is melted and smooth.
  8. Stir together and pour over graham cracker crust.
  9. Immediately, while the chocolate is not yet set, top with Jet-Puffed Marshmallow Bits
  10. *Chocolate filling recipe adapted from Cookies and Cups (http://cookiesandcups.com)
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

combine all ingredients for crust in a small bowl and mix to combine

The Best S'mores Bars {satisfymysweettooth.com}
press the mixture evenly into the prepared pan and bake

The Best S'mores Bars {satisfymysweettooth.com}
for the chocolate filling, combine chocolate chips and sweetened condensed milk in a medium microwave-safe bowl

The Best S'mores Bars {satisfymysweettooth.com}

microwave for 30-second increments until chocolate is melted and smooth, stir, then pour over crust

The Best S'mores Bars {satisfymysweettooth.com}

immediately, while the chocolate is not yet set, top with Jet-Puffed Marshmallow Bits

The Best S'mores Bars {satisfymysweettooth.com}

The Best S'mores Bars {satisfymysweettooth.com}

The Best S'mores Bars {satisfymysweettooth.com}

Print Friendly
Did you like this? Share it:

You may also like:

Whether or not you get the magazine, chances are you recognize Better Homes and Gardens as a reputable source when it comes to all things home, food and outdoors.  Leave it to one of the leading experts to come up with a new version of their baking book that will give you a recipe idea for any occasion from a picnic with friends to a fancy dessert for a special dinner party.

Better Homes and Gardens Baking:  More than 350 Recipes Plus Tips and Techniques is the book that I adapted these Toffee Chocolate Chip Cookies from

Toffee Chocolate Chip Cookies {satisfymysweettooth.com}

as well as these Bourbon Pecan Brownies.

Bourbon Pecan Brownies {satisfymysweettooth.com}

I would love to bake my way through this entire book that is filled recipes for cookies, tarts, breads, cupcakes, you name it, this book has it.  There is a whole introductory chapter that is a great education for any baker about things like what each ingredient’s purpose is in a recipe, proper mixing techniques, and different types of bakeware and equipment.  This chapter is filled with photos just like the rest of the book, so it is very helpful for learning techniques.

Each and every recipe has an accompanying photo and one of my favorite features of this book is that for recipes such as oatmeal cookies and blondies there is a “Make-It-Mine” recipe page for all kinds of ways to make the recipe original.

Whether it be various mix-ins you want to add or you want to use a different type of fat or flour than the original recipe calls for, Better Homes and Gardens Baking walks you through  how to totally customize the recipe, so the combinations are endless!

The Better Homes and Gardens Baking Book would be such a great book for someone who is just learning to bake or someone who is looking for new twists on classic recipes.

 *Better Homes and Gardens provided me with a review copy of this book but all opinions are, as always, my own.

Print Friendly
Did you like this? Share it:

You may also like:

We are all screaming ice cream as the weather heats up so when OXO asked me to team up with them for their #IceCreamforOXO campaign, I could hardly contain my excitement and really had to reign it in so that I could choose what flavor to make!  Lucky for me, I have an ice cream expert in house, and when I asked him if there was any flavor of ice cream I could make for him what would it be?  Without skipping a beat he answered “Sweet Corn Ice Cream!”  Sweet corn??  Yes, imagine sweet, buttery almost caramel notes with creamy, dreamy ice cream and just the undertones of that sweet summer corn that we all wait for until it’s knee high by the fourth of July and I can assure you, you’ll be singing the same tune after you have your first bite.Sweet Corn Ice Cream {satisfymysweettooth.com}

 

A small cafe within walking distance from our house serves freshly made gelato and among other interesting flavors such as Blackberry Balsamic and Avocado, they have Sweet Corn flavored gelato during a short time each summer.  I am sure this is what inspired my husband to have such a quick answer when I asked him what flavor ice cream I should make.  Think of the best creamed corn you have ever eaten:  it is sweet, creamy and rich and that is the same idea with Sweet Corn Ice Cream.

Sweet Corn Ice Cream {satisfymysweettooth.com}

I chose not to use my ice cream maker attachment for this recipe because I know that many people don’t have that kitchen appliance and so this Sweet Corn Ice Cream requires no churning or ice cream maker at all!  There are a few steps involved to make sure that the flavor of fresh summer corn shines through just enough, but each of the steps is super simple.  The hardest part will be waiting for the ice cream to set before you eat it!  See below for a step-by-step photo tutorial!

Sweet Corn Ice Cream {satisfymysweettooth.com}

add 2 cups of heavy cream to the corn kernels to a medium pot and heat over medium heat to gently simmer for 20 minutes, stirring occasionally (Do not let the mixture boil)

Sweet Corn Ice Cream {satisfymysweettooth.com}

remove the pan from the heat and remove and discard the cobs

place a fine mesh sieve over a medium bowl and pour the cream mixture through the strainer to remove the corn kernels

Sweet Corn Ice Cream {satisfymysweettooth.com} 

allow the cream to cool for 10 minutes, then cover with plastic wrap and refrigerate until cold, about 1-2 hours

place the reserved corn kernels into a blender or food processor and blend until smooth, then chill the blended corn in a small container

Sweet Corn Ice Cream {satisfymysweettooth.com}

Sweet Corn Ice Cream {satisfymysweettooth.com}once the cream has fully chilled, use an electric mixer to whip the cream to firm peaks

Sweet Corn Ice Cream {satisfymysweettooth.com}
place the sweetened condensed milk and blended corn into a large bowl and mix with a spatula to combine

Sweet Corn Ice Cream {satisfymysweettooth.com}

fold in the whipped cream until the mixture is well combined

Sweet Corn Ice Cream {satisfymysweettooth.com}

Sweet Corn Ice Cream {satisfymysweettooth.com} pour the mixture into a regular-sized loaf pan or another medium-sized plastic or metal container and place into the freezer for at least 5 hours

Sweet Corn Ice Cream {satisfymysweettooth.com}

Sweet Corn Ice Cream {satisfymysweettooth.com}

Sweet Corn Ice Cream (no churn)

Prep Time: 6 hours, 30 minutes

Total Time: 6 hours, 30 minutes

Yield: about 3-4 cups of ice cream

Sweet Corn Ice Cream: No ice cream maker needed for this creamy treat that has just the subtle flavor of sweet corn with caramel highlights

Ingredients

  • 2 ears of corn
  • 2 cups heavy whipping cream
  • 1 (14 ounce) can sweetened condensed milk (I used fat-free)

Instructions

  1. Shuck and clean 2 cobs of corn.
  2. Cut the kernels off the corn cobs and place both the kernels and the bare cobs into a medium saucepan.
  3. Add 2 cups of heavy cream to the corn and heat over medium heat to gently simmer for 20 minutes, stirring occasionally. (Do not let the mixture boil.)
  4. Remove the pan from the heat and remove and discard the cobs.
  5. Place a fine mesh sieve over a medium bowl. Pour the cream mixture through the strainer to remove the corn kernels (do not discard the kernels).
  6. Allow the cream to cool for 10 minutes, then cover with plastic wrap and refrigerate until cold, about 1-2 hours.
  7. Place the reserved corn kernels into a blender or food processor and blend until smooth. Place the blended kernels into a small container, cover and chill along with the cream.
  8. Once the cream has fully chilled, use an electric mixer to whip the cream to firm peaks.
  9. Place the sweetened condensed milk and blended corn into a large bowl and mix with a spatula to combine. Fold in the whipped cream until the mixture is well combined.
  10. Pour the mixture into a regular-sized loaf pan or another medium-sized plastic or metal container and place into the freezer for at least 5 hours or until the ice cream is completely set before serving.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Sweet Corn Ice Cream {satisfymysweettooth.com}

*OXO provided me with some wonderful kitchen tools for participating in their #IceCreamforOXO campaign, but all opinions are, as always, my own. 

Here are some of my favorite OXO products that I personally use just about every time I cook and bake:

Small silicone spatula:  Amazing because there is no seam between the spatula surface and handle so it is super easy to clean!  And it is heat resistant to 600 degrees!

 

LockTop Containers literally will not allow anything to spill out, so they are my go to if I am bringing soup to work for lunch or transporting anything that I want to be absolutely leakproof.

 

Angled measuring cups:  I already had the 4-cup version and OXO sent me the 2-cup one and I was so happy to receive it!  It is so much easier to measure anything liquid when you can just look directly down on the measurement numbers.

Screen Shot 2014-07-15 at 3.03.32 PM

Print Friendly
Did you like this? Share it:

You may also like: