Mochi Ice Cream Pie

Mochi Ice Cream Pie

 

Um, this was supposed to be a pi-day recipe, but can y’all forgive me for being late?

My life is a whirlwind right now, I started a new fieldwork location this week that more than triples my commute, the hours of the site itself are longer, and I’ve started studying for my board certification exam.

This pie was made, photographed, and ready to go last week, but then life happened and I never got around to writing the post.  It was Sunday night and it was either get all my clothes prepped and ironed for the week, or do blog. So even though a late post appears irresponsible, it was the dutiful thing to do.

With all this annoying adult-like dependability 😴 comes a need for a unicorn-colored fantasy pie.

Mochi Ice Cream Pie

I have been dreaming of a pastel-colored dessert forever, but I couldn’t think what it could possibly be. I just knew that I wanted sweet candy colors. And then I had a yearning for mochi ice cream, which I haven’t had in a long time. And since mochi candy proved remarkably easy to make, I decided to try mochi ice cream.

It’s perfect for me right now because the active part of the cake is rather short, and you can do it over the span of two days if you need to. Mix the ice cream one day, allow it to harden, and then make the mochi wrapper the next day. Or mix up the ice cream in the morning and do the mochi in the afternoon. Whatever. The active part of this is rather short, with ample freezing time in between steps. And although mochi sounds intimidating, it cooks in two minutes in the microwave.

You don’t need to make your own ice cream for this one. Just buy the palest vanilla (dairy-based, coconut-based, almond-based, any kind works), divide it, and add some mix-ins. I split a 1.5 qt container of vanilla bean and mixed in matcha and blueberries, but you can dish up anything you like. Funfetti ice cream would go great here. Or maybe half Funfetti, half strawberry, for no other reason than pink.

Mochi Ice Cream Pie

does anybody know when Lisa Frank’s birthday is?

Mochi Ice Cream Pie

prep time: 45 min freeze time: at least 4 hours

Ingredients

    ice cream
  • 1.5 qt container of any kind of vanilla bean ice cream, divided
  • 1/4 cup blueberries
  • 3 tsp matcha
  • mochi wrapper
  • 3/4 cup mochiko rice flour
  • 1/3 cup white sugar
  • 3/4 cup water
  • food coloring
  • cornstarch, for rolling out the mochi*
  • optional decorations
  • 1/2 cup mochiko rice flour
  • 3.5 tbsp sugar
  • 1/2 cup water
  • food coloring
  • corn starch, for dusting.

Instructions

    ice cream
  1. Allow the ice cream to soften slightly on the counter. Line a springform pan with plastic wrap and set aside.
  2. Mix 4 cups of the ice cream with 3 tsp matcha and spread it into the pan.
  3. Blend the other two cups of ice cream with the 1/4 cup of blueberries and pour or spread that over the matcha layer.
  4. Cover with plastic wrap and freeze until very firm.
  5. mochi
  6. Spread some plastic wrap or parchment your counter or table. Dust with corn starch. Dust a rolling pin with cornstarch too and set it aside.
  7. Combine the rice flour and sugar in a microwave-safe bowl. Add the water and food coloring.
  8. Cover the bowl loosely with plastic wrap and nuke on high for 1 minute.
  9. Remove, stir it with a silicone spatula, and then nuke it again for 30 seconds. Stir. Nuke for 30 more seconds. Stir.
  10. Dump the mochi out onto the prepared surface and roll it out to about 1/6th-1/8th inch thick. Lift it by the plastic wrap onto a cookie sheet and place in the the fridge (not freezer) for about 15-20 minutes.
  11. While the first batch of mochi is firming up, prepare your decorative mochi. Mix the mochiko, the sugar, and the water. Divide among smaller glass bowls and add food coloring as desired. Since these are smaller batches, they will need less time to cook. It's best to cook in 15-second intervals and stir. I found that my largest color batch (the pink) only took about 1 minute total. The smaller batches (the yellow) took about 30 seconds, total.
  12. Roll out the colors in the same manner that you rolled out the larger batches. Cool slightly, then cut into shapes. I used an old pair of kitchen scissors and a cookie cutter.
  13. When the first batch of mochi is firm (this should take about 20 minutes), remove the the ice cream from the tin and the plastic and place it in the center of the mochi.
  14. Then wrap it all up. This will be the bottom, so it doesn't have to be perfect.
  15. Carefully flip it over and add your decorations. Cover with plastic wrap again (to prevent freezer burn) and allow it to firm up. Alternately, you can serve it right away. If you do return it to the freezer, let it soften a bit before eating because the mochi is much better that way.

Notes

* you can also roll out the mochi in half cornstarch and half powdered sugar.

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http://kitchenwindowclovers.com/mochi-ice-cream-pie/

wrapper adapted from here

DIY Mochi Ice Cream Pie

Bananas Foster Ice Cream Pies with Chocolate & Peanut Butter Crusts

Bananas Foster Ice Cream Pies with Chocolate & Peanut Butter Crusts

I had a pretty wonderful weekend. It was rather busy, but a lot of wedding things that are finished, so I felt rather relaxed.  I worked a lot and ran a lot and didn’t think about the wedding at all. I’m mad for March Madness, so while BGE and I were living it up watching basketball, I made these pies. I have hard time just sitting and watching sports, but I enjoy watching sports while doing other things.

Let me tell you about these little guys. First, they’re vegan and gluten free. Second, they have booze in them – hurray! And best of all, they’re double crusted, which delights me. I’m such a chocolate girl, but I have to say that the real star here is the bottom peanut butter crust.  It’s salty and crunchy and I could eat just this crust and still be happy. In fact, after I made these, a made a few crusts so I could eat them bare.

I’ve always had an issue with banana-based ice cream, because I feel that no matter what you do to it, it still tastes like bananas. That’s not a problem in this dessert, because it’s supposed to taste like bananas. Slightly boozy bananas. And yes, I checked to make sure the rum I used was vegan.

The only hard part was, I made these on Saturday night, and it rained all day Sunday, so I couldn’t eat the pies because I wasn’t able to photograph them until today. I work weekends, so I usually have Mondays off (yes, that’s as good as it sounds). It was so nice and sunny for pictures, I only wish I could have done these pies justice. I’m still working on making food look as good as it tastes.

Bananas Foster Ice Cream Pies with Chocolate & Peanut Butter Crusts

 

Life is good.

 

Bananas Foster Ice Cream Pies with Chocolate & Peanut Butter Crusts

Yield: 2 4-inch pies

Ingredients

    for the bottom crust:
  • 3 cups of corn Chex, divided
  • 6 tbsp creamy peanut butter, divided
  • salt
  • for the middle ice cream layer:
  • 4 bananas
  • 1/4 cup of rum
  • 10 dates, chopped
  • 1/4 tsp vanilla
  • 1/4 tsp cinnamon
  • 1/3 cup salted peanuts
  • for the top crust
  • 3/4 cup corn chex
  • 5 oz. dark chocolate
  • 2 tbsp peanut butter for drizzle, optional

Instructions

    for the bottom crust:
  1. Use a blender to crush 1 1/2 cups of the corn Chex.
  2. Melt 3 tbsp of the peanut butter.Combine peanut butter, crushed cereal, and a dash of salt. Mix it will with your hands and then press into a 4-inch biscuit cutter.
  3. Repeat steps 1 & 2 for second pie, using the remaining cereal and peanut butter. I guess you can do it all in one fell swoop, but I wanted to ensure that both crusts were the same thickness. As it was, they still came out a little uneven. If you don't have a biscuit cutter, you can use a large can with both ends cut off, or even make this into one larger 8-inch pie.
  4. Put crusts in the freezer to set.
  5. for the ice cream
  6. Put the dates in a microwave-safe dish and add water to cover. Microwave 1 - 2 minutes until soft, then drain the water.
  7. Combine bananas, rum, dates, vanilla, and cinnamon in a blender until smooth.
  8. Place mix in freezer till somewhat hardened, then swirl in the salted peanuts. For a smoother consistency, pour banana mixture into an ice cream maker and process. That's what I did, but I can understand not wanting to get your ice cream maker out or just not having one.
  9. Once ice cream reaches a consistency that is just a little harder than soft serve, spoon it onto the crusts. Place back in freezer.
  10. for the top crust:
  11. Melt the chocolate and dip the Chex in, one by one. Place on a parchment- or freezer covered tray. Let them sit for about 8-10 minutes until they are tacky but not completely hardened.
  12. Using your thumb and forefinger, carefully pile chocolate-covered Chex on top of ice cream and return to freezer.
  13. Once chocolate and ice cream are both set, drizzle with additional melted peanut butter.

Notes

For best taste and texture, let these warm up a little bit after you take them out of the freezer. What's five more minutes?

http://kitchenwindowclovers.com/bananas-foster-ice-cream-pies-with-chocolate-peanut-butter-crusts/

Green Whiskey Sorbet

green whiskey sorbet

 

I used to love whiskey. If I was going out, if I was swinging by the ABC store, or if I was just relaxing after a long day, my choice was always whiskey.

I’m such a lightweight now, it’s embarrassing. I didn’t ever make a conscious choice to stop drinking, it just sort of happened gradually. I’d trade in a night out for a morning on the trail. Or I’d come home so tired that I couldn’t fathom having anything other than milk with a pb&j dinner. And then one day I found out that I just couldn’t handle my whiskey like I used to.

But I miss it.

That’s why I love this sorbet. It has just enough whiskey to make me happy, but not so much that I’d get, you know, happy.

There’s also matcha and, wait, why haven’t I mentioned this….broiled grapefruit. You get this lovely sweet-tart refreshing flavor from the citrus, which compliments the whiskey perfectly. I was really nervous while making this because the amount of booze in ice cream means the difference between great texture and sad slush. I crossed myself (remnants of a strict Catholic childhood) as I poured the whiskey into the churner and then resolutely turned to a pile of dishes to distract me as I waited.

 

Minutes passed. The pile of dishes slowly shrank. I nibbled nervously on some chocolate…..did I dare peek?

When I decided that I’d waited long enough, I popped the top of the churner and was overjoyed to see perfect sorbet. I quickly scooped it into a loaf pan and then added the churn paddle to the dish pile.

I’d like to tell you that I finished all the dishes before diving into this cool treat, but that would be a lie. I guess whiskey brings out the truth in everyone.

 

green whiskey sorbet

Green Whiskey Sorbet

Ingredients

  • 5 lbs red grapefruit (about 7 grapefruits)
  • 4 oranges
  • 1 cup of packed light brown sugar, divided
  • 2 tbsp matcha
  • 2/3 cup whiskey of choice

Instructions

  1. Turn on your broiler.
  2. Peel and section all the grapefruit and oranges. Don't worry about getting rid of all the pith, as you'll press it out later anyways. As long as the outer pith is gone, the pith that divides the sections is fine.
  3. Put all the fruit in a large glass casserole dish.
  4. Add 3/4 cup of the brown sugar to the dish and mix in.
  5. This next part might seem a little weird. You're going to broil it for 15-20 minutes. I know. That's a long time to be under be broiler....
  6. ....but not really, since you should be stirring it every 5 minutes. So no single surface will actually be broiling for long. The juices should be running like crazy!
  7. About 2 minutes before you're ready to take it out of the oven, sprinkle the last 1/4 cup of sugar over the fruit.
  8. Pop in back in the oven. The sugar should caramelize and then dissolve right away.
  9. Remove from the oven and allow to cool 10-15 minutes.
  10. Pour or spoon the mix into a large bowl that's lined with a flour-sack cloth. I guess you could also use a fine mesh strainer, but I haven't tried it.
  11. Let the fruit sit in the cloth for another 10 minutes.
  12. Gather the ends of the cloth start squeezing. Squeeze, squeeze, squeeze.
  13. Discard all the pith, pulp, and seeds from the cloth.
  14. You should end up with at least 5 cups of juice, if not more. But for this recipe, you'll only need 5 cups of broiled juice.
  15. Put about 1/4 cup of the juice into a small container and add the matcha to that. Stir well (this will help the matcha incorporate better to the whole recipe).
  16. Add the matcha juice back to the big batch and stir well till fully combined and there are no bits of dry matcha floating around.
  17. Set it in the fridge for 1-2 hours.
  18. Now it's ready for the ice cream churner. Taste it one last time before you pour it into the churner. I wanted a refreshing, sweet-tart flavor. If it's too tart for you, add a little more sugar. I didn't add any extra to mine.
  19. Add the whiskey to the juice.
  20. Pour it all into the ice cream churner and follow manufacturers instructions.
  21. Once it's done churning, you can eat it right away or let it harden for a few hours.
http://kitchenwindowclovers.com/green-whiskey-sorbet/

Strawberry Marshmallow Swirl Ice Cream

aka Dee Dee’s ice cream

strawberry marshmallow ice cream

I love my BGE. I love him to bits and more.

But he really likes to annoy me when I’m in the kitchen, especially if I’m working on a new recipe or something complicated.

He hovers behind me going, “Whatcha doin, Hun? Whatcha doin?”

He tries to sample things before they’re ready, plays the “I’m-not-touching-you” game, and chooses inopportune times to clatter his coffee mugs in the sink. He calls the kitchen “Hun’s Lab,” which I’m pretty sure is not a compliment. So I respond by calling him Dee Dee. He calls himself Dee Dee too.

“The only thing Dee Dee is allowed to do in the kitchen is make coffee,” he’ll complain, as I’m shooing him from the kitchen.

But despite all his mischievous ways, I really do love him. So I made him this ice cream, because he’s mad for anything strawberry. It’s perfect for Dee Dee from the show too – she loved pink and fluffy as much as she loved annoying Dexter. And this ice cream is very pink and fluffy.

strawberry marshmallow ice cream

You start out with your basic vanilla ice cream, swirl in some strawberry marshmallow fluff, and then top it with more marshmallow fluff.

This recipe yields so much fluff that you can’t possibly mix it all into the ice cream. That means you’re going to have leftovers, which means fluffernutters and strawberry marshmallow milk and strawberry marshmallow cookie sandwiches and anything else you can dream of. It’s going to be a good week if it starts out like this.

 please check out egg safety tips here and here before making fluff.

Strawberry Marshmallow Swirl Ice Cream

Ingredients

    for the ice cream
  • 4 egg yolks (you'll use the whites for the fluff)
  • 1 cup half-and-half
  • 2 tsp vanilla
  • 2/3 cup sugar
  • 3 1/3 cups of 2% milk
  • for the fluff
  • 4 egg whites
  • 1 1/3 cups of sugar
  • 1/2 cup light corn syrup
  • dash of salt
  • 3/4 cup of purred strawberries*

Instructions

  1. Mix the milk with the half and half in a saucepan and let it come to a boil.
  2. Once it boils, take it off the heat right away. Set aside.
  3. Get your mixer out and beat the sugar and eggs on high. Eventually they'll get lighter in color and heavier in texture.
  4. Add the vanilla to the egg-sugar mix.
  5. Slowly add the milk combo to the sugar-egg mix.
  6. Once it's all combined, put it back on the heat, on medium-low this time.
  7. Cook, stirring constantly, until it reaches a temp of about 160.
  8. Remove from heat and allow to sit in the fridge overnight. (you can skip this if you're desperate, but I wouldn't recommend it. It makes for poor texture. You need to let it cool at least.)
  9. Pour cooled mixture into ice cream churner and follow manufacturer's instructions.
  10. for the fluff
  11. Mix the corn syrup, sugar, and salt in a heat-safe bowl.
  12. Once the sugar and syrup are thoroughly combined, add in the egg whites.
  13. Set the bowl over a double boiler and heat, stirring constantly, about 4-6 minutes.
  14. Once mix is just hot to the touch , remove from double boiler.
  15. Beat on high for 5 minutes, or until soft peaks begin to form.
  16. Add in the strawberry puree and beat on high for 3-5 more minutes.
  17. to swirl
  18. Once the ice cream is finished churning, it will still be rather soft. Let it sit in the fridge to harden.
  19. Once it's hardened (at least 5 hours), place huge spoonfuls of the fluff over the surface of the ice cream. Run a butter knife through to create the swirl, like you would do with a marble loaf. Allow to harden at least 1 more hour before serving.
  20. for strawberry marshmallow milk
  21. It's so easy. Just mix a few spoonfuls of leftover fluff into milk and enjoy.

Notes

*I used frozen strawberries that I'd thawed and then thrown in the blender. I imagine you'd get the same results if you used fresh strawberries.

Be careful that your egg whites don't get too hot or else you'll end up with scrambled fluff. If you keep an eye on it, you should be fine.

http://kitchenwindowclovers.com/strawberry-marshmallow-swirl-ice-cream/

 

Ice cream adapted from Cooking Light

Fluff recipe adapted from Culinary Concoctions by Peabody

 

 

 

 

 

 

Carrot Spice Cake Ice Cream

Northern folk, brace yourselves for the impending facepalm.

Last Wednesday, I left work around 2:45. The only other person there was my boss, waiting for her husband to come and pick her up. We told each other to be safe and then I trundled across the parking lot to my car.

I got home at 7 pm.

Because of this:

derp

(photo from WRAL)

I was stuck about a quarter mile back from that, watching the ominous black smoke darken the snowy sky.   Everyone kept pulling off to the side and leaving their cars there and just walking home. If I’d had my running clothes with me, I probably would have ran home, since this happened less than 7 miles from where I live.

But instead, I sat in my car, alternately calling BGE to assure him I was ok, reading, and straining to see if traffic was moving. Which it definitely wasn’t.

The good thing (the really good thing) is that being stuck in traffic for four hours is the worst thing to happen in my life in two years. The worst thing that happened before that was my aunt and grandmother dying within a month of each other. That sort of wrecked me for a bit. And I was stuck in a job that made me miserable.

So I’d say life is going really well. I was even cheery when I got home. (Lie, I was cheery after I hit the bathroom)

I had a hot bath and a huge glass of wine and some buttered bread with a warm kale salad. It was good.

I also made this ice cream! It’s not just any ice cream. It’s low fat and full of veggies. Well, not full, but it has three carrots. Which is more than some other ice creams I’ve made.

As soon as I was warm again, I went right back outside and scooped up some snow to pack up BGE’s mom’s old ice cream maker. It made me feel all Laura-Ingallsy.

It was a perfectly comforting way to end the day. And I did have more wine after that.

 

P.S. Please don’t judge us too harshly. BGE and I are both northern transplants and even we found it hard to drive. The roads just aren’t well plowed and salted.

Carrot Spice Cake Ice Cream

Ingredients

  • 3 carrots
  • 3 cups of unsweetened almond milk, divided
  • 1/4 cup of molasses
  • 1/4 cup tapioca starch
  • 1 teaspoon vanilla
  • 1/4 teaspoon lemon zest
  • 1/4 teaspoon cinnamon
  • 1 anise star
  • 1 piece of crystallized ginger (use regular ginger for paleo)
  • 1/4 teaspoon baking powder
  • 1/4 cup shredded sweetened coconut (omit for paleo)

Instructions

  1. Dissolve the tapioca starch in 1/2 cup of the almond milk. Set aside
  2. In a blender, combine the carrots, molasses, ginger, carrots, zest, and cinnamon. Mix well until the carrots are totally liquefied.
  3. Put the carrot mixture and the anise star in a saucepan over medium heat. Cook, stirring occasionally, for about 8 minutes.
  4. Add the tapioca mixture in and continue to cook for about another 8 minutes. Stir often and be careful it doesn't boil over!
  5. Remove from heat.
  6. Stir in the vanilla and baking powder. You may have to vigorously whisk in the powder, as it clumps up some.
  7. Fish out the anise star.
  8. Pour it into your prepared ice cream maker and follow manufacturers instructions.
  9. When it's done, put it into a separate container and top that container with the coconut. It will be the texture of soft ice cream at first, but will get harder overnight. Serve with additional coconut
http://kitchenwindowclovers.com/carrot-spice-cake-ice-cream/

adapted from the Creamsicle Custard