HARVEST DESSERTSFall

Savory Ice Creams To Accompany Favorite Sweet Desserts

Ice Cream Base

YIELD 1 ½ PINTS

2 cups Heavy cream

1 cup Whole milk

1 cup Sugar

1 tsp Kosher salt

6 Egg yolks

1 tsp. Nielsen-Massey Madagascar

Bourbon vanilla bean paste (Chef’s preferred vanilla)

In a small pot, simmer heavy cream, milk, vanilla, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat.

In a separate bowl, whisk egg yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon.

If yolks or mixture was slightly overcooked, strain through fine mesh. Place in the refrigerator for 4 hours or until completely cool.

Depending on the ice cream machine used, add mixture to the machine’s chilled bowl and let churn until the mixture has become a thick soft-serve- like consistency. Times vary depending on the machine.

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Roasted Jalapeno Ice Cream

1 batch Ice cream base

2 Jalapenos

Roast jalapenos over open flame or by using a torch until skin has been charred. Peel off outer skin and remove stem and seeds. Place in a blender until completely pureed. Can be chunky, if desired. Add to ice cream base after the yolks have been added to the base recipe.

Cucumber Ice Cream

1 batch Ice cream base

1 Small peeled and deseeded cucumber

1 Tbsp. Raspberry or other special infused vinegar

Place peeled and deseeded cucumber in a blender with vinegar and blend until completely smooth (a couple of mint leaves can be added for additional flavor but not necessary). Strain in a fine mesh or cheese cloth. Add strained mixture to ice cream base during the simmering process. Garnish with a mint leaf.

Rosemary Ice Cream

1 batch Ice cream base

2 Rosemary sprigs

Finely chop rosemary and add to ice cream base during the simmering process. Garnish with rosemary sprigs.

Roasted Tomato With Pomegranate Molasses Glaze Ice Cream

4 Vine-ripened tomatoes cut into quarters

As needed Olive oil

Sprinkle Kosher salt

Sprinkle Crushed black pepper

As needed Pomegranate Molasses Glaze (store bought)

Coat tomatoes in olive oil, salt and pepper. Place on a cooking sheet and roast in the oven set to 300 degrees for 45 minutes or until tomatoes look slightly shriveled up and golden brown. Place in a blender until smooth and strain. Depending on the amount of the puree remaining, reduce mixture in pan until ½ cup is remaining. Let cool. Add to ice cream base during the simmering process.

Garnish with pomegranate molasses glaze.

Sweet Potato And Coconut Ice Cream

1 batch Ice cream base

1 Sweet potato

1 cup Coconut milk

1 tsp. Cinnamon

½ tsp. Ginger powder

Roast sweet potato in the oven until completely cooked and caramelized. Remove skin and place in the blender with coconut milk, cinnamon, and ginger. Strain mixture through a fine mesh (should be the consistency of a milk shake) and let cool. Add to ice cream base, but this time the whole milk will be omitted or removed. Garnish with coconut flakes and caramel.

PUMPKIN & ROASTED PUMPKIN SEED ICE CREAM

1 batch Ice cream base

1 Pumpkin deseeded and quartered

As needed Olive oil

Coat pumpkin in olive oil and place on a baking sheet and place into an oven set at 300 degrees. Cook until the pumpkin is soft and caramelized. Place mixture into a blender and puree until completely smooth.

Optional: Add brown sugar to mixture and place on stove and simmer until mixture is thick and rich in color (some pumpkins can taste very bland compared to canned product). Place finished mixture into ice cream base during the simmering process. Depending on sugar content, you may want to reduce the amount of sugar from the ice cream base recipe.

To roast pumpkin seeds, rinse until completely clean and dry off. Coat with olive oil or butter, salt and pepper and, if looking for a kick, a pinch of cayenne or paprika. Toast in the oven set to 320 degrees for 25 minutes or until seeds have become golden brown. Let cool and serve over ice cream.

Caramelized Honeycrisp Apple Ice Cream

1 batch Ice cream base

1 Honeycrisp apple, sliced thin

2 Tbsp. Butter

1 tsp. Cinnamon

¼ cup Brown Sugar

Pinch Salt

Saute apple slices in butter, cinnamon and sugar mixture until golden brown and apples have caramelized. Let cool and fold into the finished base ice cream mixture.

ZUCCHINI BREAD From Simply Recipes

Chef’s Note: I use this website because of its base recipe and have substituted out other ingredients. I have always enjoyed using this recipe as a reference for other breads.

Prep time: 20 min

Cook time: 50 min

Total time: 70 minutes

Servings: 18

Yield: 2 loaves

Ingredients

3 to 4 cups Grated fresh zucchini

3/4 cups Unsalted butter, melted, plus more for greasing the pans

3 cups All purpose flour

1 tsp. Baking soda

1 tsp. Baking powder

2 tsps. Cinnamon

½ tsp. Ground ginger

¼ tsp. Ground nutmeg

1 ⅓ cups Sugar

2 large Eggs, beaten

2 tsps. Vanilla extract

¼ tsp. Kosher salt (omit if using salted butter)

1 cup Chopped pecans or walnuts, optional

1 cup Dried cranberries or raisins, optional

Chef’s Note: You can use anywhere from 3 to 4 cups of freshly grated zucchini for this recipe. 4 cups will yield a slightly more dense, moist zucchini bread. Don’t pack flour into the cup when you’re measuring or your bread will be too dense. Fluff up the flour, scoop into it with a measuring cup, then level it off with a flat knife.

Directions

Place the grated zucchini in a sieve or colander over a bowl to drain any excess moisture while you prep the other ingredients. If the grated zucchini seems to be on the dry side, sprinkle water over it while it’s in the colander, then let drain.

Chef’s note: Not all zucchini contains the same amount of moisture. Fresh homegrown zucchini tend to be wetter than store bought zucchini.

Preheat the oven to 350°F (175°C).

In a large bowl, vigorously whisk together the flour, baking soda, baking powder, cinnamon, ginger and ground nutmeg and set aside.

In another large bowl, whisk together the sugar, eggs, vanilla and salt (omit the salt if using salted butter). Stir in the drained, grated zucchini and then the melted butter. Add the flour mixture, a third at a time, to the sugar-eggzucchini mixture. Stir after each incorporation. Fold in the nuts and dried cranberries or raisins, if desired. Simple tip for the zucchini bread batter: How do you know how much moisture is ‘’right’’ for this recipe? Ideally, the batter will be thick but not pasty, pourable but not thin. If it’s too thick, mix in enough water, a few tablespoons at a time, until the batter is looser.

Divide the batter equally between two loaf pans. Bake for 50 minutes at 350°F (175°C) or until a tester inserted into the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Carrot Cake

Cake Ingredients

2 cups All purpose flour (King Arthur recommended)

2 tsps. Baking powder

2 tsps. Baking soda

2 tsps. Ground cinnamon

1 tsp. Salt

1 Tbsp. Vanilla paste

3 cups Carrots, grated (can use a food processor fitted with a shredding blade)

1 cup Pecans (or walnuts), coarsely chopped

1 cup Coconut, shredded, sweetened or unsweetened

½ cup Plump raisins (moist, dark or golden) or dried cranberries

2 cups Sugar

1 cup Olive oil

4 Large eggs

Frosting Ingredients

8 ounces Cream cheese, at room temperature

8 Tbsp. Unsalted butter, at room temperature

1 pound Confectioners’ sugar

1 Tbsp. Fresh lemon juice

½ cup Coconut, shredded (optional)

Optional Toasted coconut (or toasted finely chopped nuts) for topping

Preheat the oven to 350 degrees and grease and flour a baking pan, square or round, keeping in mind that size will slightly change cooking time.

In a large bowl, beat together eggs, oil, white sugar, and vanilla. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots, pecans, and raisins. Pour into the prepared pan.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 5-10 minutes (this will allow the cake to release), remove from the pan, and cool completely.

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar, lemon juice, and vanilla. Mix until the mixture is smooth and creamy. Stir in chopped pecans or coconut for a crunchy consistency.

Two options, for finished product: Depending on the size of baking pans used, this can be served as one big cake and frosted on top. Option two is to use less batter per pan and make layers. Start with a cake layer on bottom, then frosting, cake layer, frosting…… repeat to your heart’s desire. Preferably 3 layers looks great, just finish with more frosting on top and sides. Garnish with more pecans and coconut.