Category: TWD TUESDAYS with DORIE

The 2nd Annual Ice Cream Round-Up & Tuesdays with Dorie

July 31st is Joy’s 2nd Annual Ice Cream Round Up over at Joy of Desserts so this week’s Tuesdays with Dorie choice by Lynne of Cafe LynnyLu of Vanilla Ice Cream on pages 428 and 429 was absolutely perfect timing for me!

I have been waiting for and working on this round up all year!! Here are a few more ice cream recipes to tantalize you past the plainer but always yummy vanilla that we made today for Dorie.

Don’t forget the basics I offered up here on making ice cream in general with a Basic Ice Cream Base. All my recipes make 1 quart unless otherwise specified.

CARAMEL MOCHA CAPPUCCINO CHOCOLATE CHIP
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
3 tablespoons FINELY ground instant coffee
1 teaspoon cinnamon
1 tablespoon Hershey’s cocoa
2 tablespoons Caramel Sauce
1/2 cup milk chocolate chips

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Add cocoa, cinnamon and coffee, blending until well incorporated.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • Add chocolate chips and caramel sauce a few minutes before ice cream freezing is completed.

CHOCOLATE CHERRY CHUNK
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 Hershey milk chocolate bar, chopped
1/3 cup cherries, chopped

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • Add chocolate chunks and cherry pieces a few minutes before freezing process is complete.

FRENCH VANILLA
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.

HEATH BAR CANDY CRUNCH
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 cup Heath English Milk Chocolate Toffee Bits, frozen

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • Add Heath bar pieces a few minutes before ice cream is done.

HEATH BAR CANDY COFFEE CRUNCH
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 cup Heath English Milk Chocolate Toffee Bits, frozen
3 tablespoons FINELY ground instant coffee

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Add coffee, whisking until well incorporated.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • Add Heath bar pieces a few minutes before ice cream is done.

HEATH BAR CANDY MOCHA CRUNCH
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 tablespoon Hershey’s cocoa
2 tablespoons + 1 teaspoon FINELY ground instant coffee
1 cup Heath English Milk Chocolate Toffee Bits, frozen

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Add cocoa, blending well.
  • Add coffee, whisking until well incorporated.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • Add Heath bar pieces a few minutes before ice cream is done.

MILKY WAY FUDGE PILLOWS
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1/2 cup mini marshmallows, frozen and chopped
1/2 cup Milky Way Fudge Sauce

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • Add marshmallow pieces a few minutes before freezing process is complete.
  • Fold in fudge sauce immediately after freezing process is complete.

ORANGE DREAMSICLE
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1/3 cup orange juice concentrate with pulp

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Add juice concentrate, whisking until well incorporated.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.

PEACHES & CREAM
2 LARGE eggs
1 cup sugar
1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 tablespoons lemon juice
2 cups finely chopped peach pieces

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Add juice concentrate, whisking until well incorporated.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • Toss peach pieces with lemon juice.
  • Add peach pieces a few minutes before freezing process is complete.

PEANUT BUTTER BANANA FUDGE
2 JUMBO eggs
3/4 cup superfine granulated sugar
2 cups heavy whipping cream
1 cup whole milk
1/2 cup peanut butter
2 overripe bananas
2 teaspoons lemon juice

  • In a large mixing bowl whisk the eggs until light and fluffy.
  • Gradually add the sugar while whisking.
  • When sugar is dissolved add the cream and milk until well blended.
  • Divide in half and add peanut butter gradually to one half and then mix that mixture back into the other half.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • In a mixing bowl mash bananas really well and add lemon juice, blending well.
  • Add banana mixture a few minutes before the ice cream is done.

REESES CHUNK FRENCH VANILLA
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 cup+ chopped Reese’s Peanut Butter Cups

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • Add Reese’s chunks a few minutes before ice cream is done.

STRAWBERRY BANANA
2 cups strawberry chunks
1 cup whole milk
3/4 cup sugar
2 Jumbo eggs
2 cups heavy cream
2 overripe bananas
2 teaspoons lemon juice

  • In a large mixing bowl whisk the eggs until light and fluffy.
  • Gradually add the sugar while whisking.
  • When sugar is dissolved add the cream and milk until well blended.
  • Divide in half and add peanut butter gradually to one half and then mix that mixture back into the other half.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • In a mixing bowl mash bananas really well and add lemon juice, blending well.
  • Add banana mixture and strawberry chunks a few minutes before the ice cream is done.

Everyone needs a good sorbet now and again for those really hot summer days or those 7 course meals (LOL like there are many of those around here!)

STRAWBERRY LEMON DAQUIRI
2 medium lemons
1 cup finely chopped strawberry pieces
2 tablespoons golden rum
1/4 cup corn syrup
1 cup sugar
2 1/2 cups ICE water

  • Juice the lemons. Include the pulp, but be sure to remove seeds.
  • Add strawberry pieces and toss well. Chill for an hour.
  • Whisk together the water, corn syrup, sugar and rum until sugar is well dissolved.
  • Add lemon strawberry juice and zest, blending well.
  • Transfer to the ice cream freezer and follow manufacturers directions.

And let’s not forget the toppings!
BUTTERSCOTCH SAUCE
1 cup corn syrup
1 cup packed brown sugar
1/4 teaspoon salt
4 tablespoons butter
1/3 cup heavy whipping cream

  • In a medium saucepan whisk together corn syrup, butter, sugar and salt until sugar is dissolved.
  • Gradually bring to a low boil.
  • Remove from heat and cool 5 minutes.
  • Gradually stir in the cream and serve at once.

Don’t forget these favorites sauces from last year:
Blueberry Sauce
Caramel Sauce
Chocolate Caramel Toffee Nut Fudge
Cocoa Fudge Sauce
Decadent Hot Fudge Sauce
Fudgy Peanut Butter Sauce
Hot Fudge Sauce
Milky Way Fudge Sauce
Mocha Hot Fudge Sauce

Here are last year’s ice cream and sorbet flavors:
Apricot Pineapple Ice Cream
Blueberry Rum Ice Cream
Chocolate Banana Ice Cream
Chocolate Chocolate Chip Ice Cream
Lemon Ice Cream
Strawberry Ice Cream
Vanilla Ice Cream
Watermelon Sorbet

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Katharine Hepburn Brownies on Tuesdays with Dorie


The new Tuesdays with Dorie logo contest winner, Lisa of Surviving Oz chose for us to bake the Tribute to Katherine Hepburn Brownies on pages 96 and 97. They were good but a bit too dark for us around her. I think next time I’ll try a milk chocolate instead.

I think I also need this pan before I bake brownies again. I love the thought of no cutting or having to dig them out of the pan!
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Perfect Party Cake at Tuesday’s with Dorie.


Carol of mix, mix… stir, stir is hosting today’s recipe choice and settled on the Perfect Party Cake on page 250-252. I only made a half, so it’s a little thin, but hubby licked his plate each and every piece!

TIPS FOR MAKING A PERFECT PERFECT PARTY CAKE

  • Make sure the butter is VERY soft, the consistency of mayonnaise, before mixing
  • Have the egg white and buttermilk at room temperature too
  • If there is grated lemon zest in the batter, makes sure it is very finely grated as with a microplane, not a box grater – large pieces of zest can weigh down the batter and prevent full leavening from taking place
  • Use buttermilk instead of milk (the acidity promotes faster setting during baking and also weakens the gluten in the batter)
  • Buy a fresh can of baking powder
  • Use bleached, not unbleached, all-purpose flour (If you’re using cake flour, make sure it is NOT self-rising)
  • Test the layers for doneness with the point of a knife or a toothpick rather than relying on a timer to determine doneness – if the layers are over baked and a little dry, the texture could seem rubbery
  • Wrap and chill or freeze the layers as soon as they cool – leaving them uncovered at room temperature for a long time could also dry them out
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Coconut-Roasted Pineapple Dacquoise

Andrea of Andrea In The Kitchen decided on Coconut-Roasted Pineapple Dacquoise on pages 293-295. I attempted this, but with all the thunderstorms and humidity we’re having here along with NOT having air conditioning, it was a serious disaster that actually tasted okay, but was a serious CAKE WRECK! I’ll make this again in the winter when I can control the humidity better. I look forward to next week’s Perfect Party Cake on pages 250-252.

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Honey-Peach Ice Cream

The house is winning again this week as it commandeers all my time to finish floors and trim paint, so head over to Tommi’s of Brown Interior who selected Honey-Peach Ice Cream on page 437 and see what’s going on. I’ll be back again next week.

I’ll make the honeyed peach in August when I can get some decent peaches up here in no man’s land.

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Back to baking!


Jessica of My Baking Heart chose the Parisian Apple Tartlet on page 319.
I ♥LOVED♥ this choice!

Hubby isn’t one for large apple pieces, so I chopped the apples. Then I got daring and soaked a combination 1/2 cup of golden raisins and dried apricots in golden rum. I then tossed the apples in a bit of lime juice so they wouldn’t brown and then added them to the rum mixture for a few hours before baking. Before baking I sprinkled some cinnamon sugar and crushed walnuts on the bottom of each tart and then topped them with the apple mixture and baked. YUMMY!

With just the two of us, I had enough to make a second larger tart for another day! YUMMY!


Now in playing catch up, here is the Cappuccino squares I made for when Tracey of Tracey’s Culinary Adventures chose Cinnamon Squares on pages 210 and 211.


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Blueberry Crumb Cake ~ Tuesdays with Dorie

Laurie of Quirky Cupcake formed Tuesdays With Dorie as a form of accountability for baking at least once a week using the cookbook, Baking: From My Home to Yours by Dorie Greenspan.


This week Sihan of Befuddlement chose Blueberry Crumb Cake on pages 192-193. I sat down to read the recipe and was soooooooooo stunned. Short of the blueberries this is virtually my grandmother’s coffee cake recipe that I’ve been making since I was a kid. The differences besides the blueberries were that grandma just dumped and mixed (never could taste a difference) and that grandma always poked holes into the cake so the streusel would run down through it.

I made it Dorie’s way for here, but offer grandma’s recipe too:

GRANDMA’S STREUSEL COFFEECAKE
2 + 1/3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 + 1/4 teaspoon salt
1/4 + 1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 + 2/3 cups sugar
1/2 cup packed brown sugar
1 teaspoon grated orange peel
6 + 6 tablespoons butter, room temperature
2 JUMBO eggs, room temperature
1 teaspoon pure vanilla
1/2 cup milk
1 teaspoon vinegar
1/2 cup finely chopped walnuts
2 cups blueberries

  • Preheat oven to 350 degrees.
  • Sift together the 2 cups flour, 1/4 teaspoon salt, 2/3 cup sugar, baking powder, baking soda, 1/4 teaspoon cinnamon, nutmeg and orange peel in a large mixing bowl.
  • Whisk together the eggs, 6 tablespoons butter, buttermilk and vanilla.
  • Gently fold in the blueberries.
  • Pour liquid mix into flour mixture and beat until smooth with a hand mixer.
  • Pour into a prepared 9×9 pan.
  • In a small food processor process all the remaining ingredients except the walnuts until smooth.
  • Using your hands form small flat pancakes with the mixture and scatter over cake batter until well covered.
  • Poke a few holes down into the cake for the streusel to run into or run a knife through creating a swirl.
  • Scatter walnuts evenly over top.
  • Bake 1 hour.
  • Serve warm with a dab of butter melting on top of each piece.

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