photo courtesy of becco

The modern form of ice cream is a relatively new concept, even though treats made out of ice have existed since ancient times. During the 5^th century BC, the Greek markets of Athens offered a dessert that combined honey, fruit and snow. Over time, ice treats continued to grow in popularity. For example, the infamous conqueror Alexander the Great took pleasure in feasting upon snow ice mixed with honey and nectar. Today, the recipes of Greek ice cream have evolved to include more complex flavors and textures.

One of the most unique Greek ice cream selections I’ve come across is Pagoto Kaimaki, known for its distinct taste, which offers an almost crunchy texture due to using mastic-resin as an ingredient. With a strong, slightly smoky aroma, mastic resin comes from a tree and is typically added to chewing gum. Mastic is generally sold in drops of resin that requires a mortar and pestle to grind before using in ice cream. The addition of salepi (flour made out of grinded orchid plant parts) to Pagoto Kaimaki causes the ice cream to thicken and become more resistant to melting.

photo courtesy of gbrink

Other Greek ice cream creations include:

Olive Oil Ice Cream

Can you imagine what an ice cream tastes like that uses olive oil as an ingredient? From Greece and Italy to select restaurants in New York City, using a fruity olive oil to make frozen sweet treats is not unheard of. Common toppings for this kind of ice cream include flecks of sea salt, roasted apricots, sliced strawberries, bittersweet chocolate sauce or a balsamic chocolate sauce.

Pagpto Kataifi Chocolate

This ice cream involves a very fine, shredded phyllo dough pastry that looks like vermicelli or angel hair pasta.

Pagato Krema

To recreate a basic recipe for Greek vanilla ice cream, you will need 2 cups of full fat milk, 6 egg yolks, 1 cup of granulated sugar, 1 teaspoon of vanilla extract, and 1 ¼ cup of whipping cream (or double cream). Once made, you can dress up the ice cream with chocolate chips, cookie pieces, or strawberry sauce.

At times the prospect of making dessert can seem a bit daunting.  You have to pick a recipe, make a list, go to the store, buy the ingredients, then return home, prep and bake.  Often there just aren’t enough hours in the day to make that special trip out.

Courtesy of axlotl

But does that mean dessert has to be forgotten altogether?  Never!  A marvelous website, “ice-cream-recipes.com,” shows how to dress up dessert using a single, readily available ingredient, ice-cream!

Try this out for yourself and make some funky Ice Cream Sculptures.

Believe it or not you can sculpt anything from an otherwise unassuming block of ice-cream; pyramids, houses, faces, flowers, all sort of things!  But here are a few tips to get you started.

First of all, it is best to use hard ice-cream, as soft scoop melts quickly, thus making sculpting trickier than it has to be.  Have a variety of utensils set out, so that you can scoop and sculpt as much detail as you’d like.

It is best to have a bowl of hot water on hand as well, so that you can clean utensils between scoops and slicing, especially if you’re using different kinds of ice-cream in a single sculpture.

Another helpful suggestion is to use a chilling tray.  Think of it as sort of a staging area for your sculpture, which can be easily slid into the refrigerator for safe keeping.  And last, but not least, keep your sculpture chilled.  Place it in the fridge about every 5 minutes while sculpting away to avoid melting.

Ice-cream sculptures can be as simple or complex as you’d like.  Use different flavours of ice-cream to achieve different colours and textures in your design.

Decorate with candies, chocolates, and sprinkles to bring forth a refreshing take on a classic favourite — ice-cream — who doesn’t love it?  Especially now that it is available in any shape and size.  Literally.

In the past, ice cream was once an expensive and rare treat because it took quite a long time to prepare the dessert before the invention of modern refrigeration was born. Today, ice cream isn’t the only frozen indulgence that satisfies a sweet tooth. We can now choose from a variety of frozen sweet treats that offer an array of ingredients, flavors, and textures, including:

Ice Cream

Dairy products, such as milk and cream, play a significant role in making ice cream, which comes in fat-free, slow churned, sugar free, and low-fat versions. The variety of fruits, nuts, flavors, and other ingredients livening up our ice creams are endless. From rosewater-flavored selections served at Mashti Malone’s Ice Cream (Los Angeles, California) to inspired blends, like Turkey Hill’s Limited Edition Baked Apple Dumpling, creative minds cease to surprise our taste buds. Ice cream is also used in a variety of delicious desserts – ice cream pies, parfaits, cakes, and other desserts, like the infamous Baked Alaska.

Frozen Yogurt

Introduced as a healthier alternative to ice cream, frozen yogurt (also known as ‘froyo’) is made from or contains yogurt and/or other dairy products, which contributes to a lower calorie count. Frozen yogurt possesses a softer consistency and is considered tartier than ice cream. A basic frozen yogurt recipe generally includes milk solids, milk fat, yogurt culture, sweetener, gelatin, corn syrup, coloring, and flavoring. Vanilla, chocolate, strawberry, peach, and other fruity flavors dominate the frozen yogurt market.

Frozen Custard

Similar to ice cream, frozen custard carries a high percentage of butterfat and egg yolk, which creates a thick, creamy texture. This frozen treat offers a much smoother, softer consistency than ice cream. The best place to enjoy frozen custard is at a modern stand or facility, where the treat is prepared fresh. It’s usually hard to track down frozen custards in a grocery store. Standard flavors include chocolate and vanilla with the occasional unique blend – often touted as a ‘flavor of the day.’

Gelato

The Italian version of ice cream is called gelato – a frozen dessert typically consisting of milk, cream, sugar, and natural flavorings – most often fruit and nut purees. This traditional sweet treat usually delivers a bolder flavor and contains about 3% less fat than ice cream. Often served in a small glass dish or paper container, popular gelato flavors include chocolate, pistachio, coffee, egg custard, strawberry, raspberry, and lemon.

Sorbet

A range of sorbets is found in restaurants and grocery stores – a frozen treat consisting of sweetened water flavored with frozen fruit juice or puree. Wine, liqueurs, and chocolate can also play a role in the creation of sorbet. While ice cream uses dairy products with an abundant amount of air whipped in, sorbet differs in its composition – allowing a dense and fuller flavor to emerge in this non-fat or low-fat dessert. Popular flavors of sorbet include key lime, mango, and coconut.

Sherbet

Sherbet offers a refreshing frozen blend of sweetened fruit juice and water. Sometimes, sherbet contains egg whites, gelatin, and milk, but usually only a small amount. The sweet treat possesses a lighter consistency than ice cream and is known for its vibrantly fruity flavors. Raspberry, orange, lime, and lemon represent standard sherbet flavors. Tropical blends, such as pineapple, mango, and coconut are also available. Pair orange sherbet with vanilla ice cream to create a dazzlingly traditional combination.

Italian Ice

Not to be confused with an Icee or flavored shaved ice, Italian ice actually undergoes the same process as ice cream – mixing ingredients and pouring them into a batch freezer. This frozen dessert is comprised of concentrated syrup flavoring or natural fruit purees. Cherry, lemon, orange, and blue raspberry are popular flavors of Italian ice, which is typically served in small cups or tube-like containers.

Image Credits: Richard Dudley (top),  Michal Zacharzewski, SXC (middle)

This recipe is courtesy of Coombs Family Farms.

photo courtesy of Coombs Family Farms

Ingredients:
3/4 cup Coombs Family Farms 100% pure organic maple syrup
1 T water
4 T butter, chilled
2 T heavy cream
6 T butter melted
1 cup sugar
4 golden delicious apples, peeled, seeded and quartered
1 box puff pastry dough, cut into an 8” circle
Vanilla ice cream

Directions:
Pre-heat oven to 350 F

To make caramel sauce:
In a small pot, combine maple syrup and water. Without stirring, heat over medium high heat until syrup boils and turns to a dark brown. Remove from heat and stir in butter and cream. Be careful as the syrup may be hot and may splatter with the addition of the butter and cream. Pour mixture into an 8-inch cake pan.

To make apple filling:
In a medium bowl, combine sugar, butter, and apples. Place apples in heavy baking pan, over syrup mixture. Place puff pastry circle on top of apples; prick with fork. Bake for 25 minutes or until apples are tender. Remove from oven and carefully remove puff pastry. Set puff pastry aside. Put baking pan (with apple mixture) over medium heat and simmer until the juices have completely evaporated. Watch constantly so it doesn’t scorch.

To finish the tarte tatin:
Put puff pastry back on top of apples and flip pan onto large round platter. Remove pan. Slice and serve warm with a scoop of vanilla ice cream.

About Coombs Family Farms:
100% pure maple has been a way of life at Coombs Family Farms for seven generations (since 1840). Since 1988, Coombs Family Farms has produced certified organic maple syrup. A champion of small family farming, Coombs Family Farms also sources 100% pure organic certified maple from other small, independent farmers who share the Coombs commitment to quality, environmental stewardship, and sustainable forestry management. To learn more, please visit www.coombsfamilyfarms.com or view their videos on Youtube.

We’ve all heard of Christmas in July, well what about summer in November? This holiday season bring back the warmth of summer, or the thought of it, with everyone’s favorite treat… ice cream! This recipe and picture are courtesy of Executive Chef Denise Baron of Burtons Grill. She has created the Gingerbread Ice Cream Sandwich, available at Burtons Grill the upscale casual eatery located in Boston’s Fenway District, beginning November 1st through the winter season. Topped with a warm Pumpkin Caramel Sauce, the Gingerbread Ice Cream Sandwiches are a yummy treat that combines the sentiment of summer with the tastes of the season. This frozen treat is sure to melt away the winter blues. 
 
Gingerbread Brownies
                       
Ingredients:               
            3 cups Flour      
            2 cups Sugar     
            1/2 cup Unsweetened Cocoa Powder      
            2 tsp Ginger, ground      
            2 tsp Cinnamon, ground 
            1 tsp Clove, ground       
            1 tsp Baking Soda         
            1/2 cup Unsalted Butter, Melted  
            2/3 cup Molasses          
            4 ea Eggs         
            Unsalted Butter for greasing tray
            6 oz Pumpkin Ice cream
 
Equipment:                 
            Half Sheet Tray
            2 Stainless Steel Bowls
             Rubber Spatula
            Measuring cups and spoons
            Ice cream Scoop
             Oz Scale
             Plastic Wrap                
 
Preparation:
Combine flour, sugar, cocoa powder, ginger, cinnamon, clove and baking soda together in a bowl.In a separate bowl mix the butter, molasses and eggs.     
Pour the butter mixture into the flour bowl and incorporate with rubber spatula.      
Stir until the consistency is thick- be sure not to over mix.
Grease a baking sheet with unsalted butter.        
Pour batter into sheet tray and using rubber spatula evenly spread over entire half sheet tray.
Bake in a 350° oven for 16 minutes.       
Remove from oven and let cool on wire rack.      
Once cooled, cut edges off brownie in the pan. Then cut into 3 x 8 squares to get 24 pieces.
Cut the brownies in half horizontally with serrated knife.   
Working quickly place 2.5 oz pumpkin ice cream on each the brownies.     
Place the top on and press down. Wrap them individually in plastic wrap and freeze immediately.  You might want to have a friend help wrap while you put ice cream in sandwich!
Store in the freezer for a yummy snack.   
 
Pumpkin Caramel Sauce
 
Ingredients:
2 cups granulated sugar                                                                                                 
2 cups water                                                                                                     
1/2 tsp lemon juice                                                                                                        
8 oz salted butter                                                                                                          
1 cup heavy cream                                                                                                        
1 tsp pumpkin pie spice 
 
Equipment:
Whisk
Measuring Cups
5 qt Sauce Pan
Metal 1/3 Pan
Pound Scale
 
Preparation:
In 5 qt heavy sauce pan, mix sugar, water and lemon juice and bring to a boil. Let simmer without stirring.While sugar mixture is simmering, heat cream, butter and pumpkin pie spice in the microwave until it is hot, not boiling (180˚). When sugar mixture starts to show a little bit of color, watch closely.  Continue to simmer until the mixture turns a medium golden brown color. NOT TOO DARK. Turn off flame and add butter and cream, whisking consistently. Be careful of the steam.Transfer to a metal 1/3 pan and cool at room temperature, not in an ice bath.

Availability: 
The Gingerbread Ice Cream Sandwich is available at Burtons Grill, located at 1363 Boylston Street, Boston, Ma 02215. Burtons Grill hours are as follows– Mon – Thu: 11:30 am – 10 pm, Fri – Sat: 11:30 am – 11 pm. It is only available November 1st through the winter season! For more information about this seasonal delight, contact Burtons Grill at 617.236.2236 or visit the Burtons website at www.burtonsgrill.com.

Thanksgiving dinner is getting closer and closer. Starting today, we are going to feature some of the yummiest Thanksgiving desserts ever! Today’s feature: Ted’s Montana Grill and the Nutty Apple Crisp Recipe.

Chef Chris Raucci is sharing Ted’s own special recipe for this Thanksgiving sweet treat. Starting with tart Granny Smith apples baked in a warm caramel sauce until tender, Ted’s Nutty Apple Crisp comes topped with a crispy oatmeal pecan crust and a big scoop of Häagen-Dazs® vanilla ice cream.  The dessert is big enough to feed two to four people.

Topping Ingredients
1 cup Pecan Pieces
4 oz. Butter
1 cup Pastry Flour
1/2 cup Light Brown Sugar
1/4 cup Granulated Sugar
1 tsp. Cinnamon
1/4 tsp. Salt
1/2 cup Oatmeal

Filling Ingredients
1 cup Light Brown Sugar
1 cup Granulated Sugar
1/2 cup All Purpose Flour
2 tsp. Cinnamon

1/2 tsp. Iodized Salt

2 tsp. Orange Juice
2 tsp. Vanilla Extract
1/2 cup Heavy Cream
4 oz. Melted Butter

Nutty Apple Crisp Topping

• Place pecans in the food processor and press the pulse button 4 times to blend. Do not over chop the pecans.
• Place all of the ingredients into the bowl of a stand mixer. Using the paddle attachment, mix for 1 minute on low speed. Using a rubber spatula, scrape the paddle and sides of the bowl.
• Mix for 1 additional minute on low speed until small clumps form and the butter is well incorporated.
• Place crisp topping mixture into a bowl with lid.

Nutty Apple Crisp Filling

• Melt the butter.
• Mix the sugars, flour, cinnamon, salt, orange juice and vanilla together in a mixing bowl.
• Add the cream and melted butter to the dry ingredients.

Ted's Nutty Apple Crisp. photos courtesy of Ted's Montana Grill

Cooking & Plating

• In an oven proof baking dish, place 8 oz. (by weight) of peeled, cored and thinly sliced apples.
• Add 1/2 cup of the crisp filling and spread evenly over sliced apples. Wet your hands to keep the filling from sticking.
• Spread 6 oz. (by weight) of crisp topping on top of the filling. Do not press the topping down.
• Pre-bake at 425ºF for 9 minutes.
• Hold at room temperature.
• When serving, place the apple crisp into a 325°F oven for 10 minutes or until hot and bubbly.
• Top with a large scoop of vanilla ice cream.

About Ted’s Montana Grill:  Ted’s Montana Grill was co-founded in 2002 by George McKerrow Jr. and Ted Turner, the media entrepreneur, environmentalist and philanthropist.  Authenticity is a way of life at Ted’s – from fresh food made from scratch, to a dining ambiance that evokes the feeling of being in a turn-of-the-century Montana grill and bar.  There are 55 Ted’s Montana Grill restaurants in 19 states. For more information, visit www.tedsmontanagrill.com.

Stay tuned for our next Thanksgiving Dessert feature!

There is something about the summertime that makes me feel frisky. I yearn to be constantly outside basking in the warm sunshine, breathing in the fresh air, and listening to the birds chirp. Afternoons are properly spent with friends watching the world go by, on the beach, or lounging in front of the house in the driveway with the garage door open. Whichever activity chosen, however, hunger and thirst are guaranteed to quickly rear their ugly heads and the topic of conversation always becomes, “Who brought the snacks?”. Everyone looks at each other and there begins a series of “Not-It” style games because everyone’s hungry and thirsty, yet no one wants to be the one to who has to do anything about it.

The quickest fix for the unlucky individual designated “It”, is to offer a snack that satisfies both the hunger and the thirst urges, while still catering to the extravagant summertime cravings that afflict us. Desert Pepper Trading Co’s Mint Chocolate Frozen Bucket does exactly this. The extra special summer surprise for those over 21? You add alcohol. Oh yes. This is a make-in-your-own-freezer ice cream cocktail that is smooth, refreshing, and packs a punch. Every time you put the glass down you will instantly want to pick it back up, so trust me, save yourself the effort and just hold on to it.

The Mint Chocolate frozen cocktail has just the right hint of mint and chocolate that is tempered by an addicting, creamy sweetness. The alcohol pleasurably compliments the drink without overwhelming the luxurious flavor. The recipe recommends using vodka, however, we tried mixing it with white rum and the result was an exquisite summer evening treat. So, if you’re all grown up and still running after the neighborhood ice ream truck (ahem – like I did two days ago), try this instead. It’s a sure thing.

It’s summertime and really hot… so my first choice for dessert is ice cream! Here is a very delicious recipe courtesy of Betty Crocker. Enjoy!

Creamy Orange Ice Cream Pie. photo courtesy of Betty Crocker Recipes

Ingredients:

# 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
# 1/2 cup butter or margarine, softened
# 2 pints (4 cups) orange sherbet
# 1 pint (2 cups) vanilla ice cream

Directions:

1. Heat oven to 375°F. In medium bowl, stir cookie mix and butter until well mixed (mixture will be crumbly).

2. Reserve 1 1/2 cups crumb mixture; set aside. In ungreased 9-inch glass pie plate, press remaining mixture over bottom and up side of plate; prick with fork. Bake 16 to 18 minutes or until light golden brown. Cool completely, about 1 hour.

3. Meanwhile, on ungreased cookie sheet, sprinkle remaining crumb mixture. Bake 10 to 11 minutes or until edges of crumb mixture begin to brown. Cool on cookie sheet, about 30 minutes.

4. While crust and crumb mixture are cooling, place sherbet and ice cream in refrigerator to soften. Scoop half of softened sherbet over crust; spread to cover crust. Sprinkle with 1/2 cup crumbs. Scoop all of softened ice cream over sherbet and crumbs; spread to cover. Sprinkle with 1/2 cup crumbs. Scoop remaining half of sherbet over ice cream and crumbs. Sprinkle with remaining 1/2 cup crumbs. Freeze until firm, 4 to 6 hours or overnight. Let stand 15 minutes to soften before cutting.

High Altitude (3500-6500 ft): If crust is too puffy after baking, gently press with back of spoon to flatten slightly.

Find more recipes at www.bettycrocker.com.

Today I’d like to announce the Don’t Dessert Pollinators Recipe Contest organized by pollinator.org.

photo courtesy of petrvlk

Submit a recipe using at least one pollinated ingredient for a chance to win a night at the luxurious Haagen-Dazs “Sweet Suite” located at the Hotel Triton in San Francisco as well as a year’s supply of free Haagen-Dazs ice cream!

ENTRY DEADLINE: June 8, 2009

ENTRY FEE: None

ELIGIBILTY: Simply send in an original dessert recipe that features pollinated ingredients such as chocolate, vanilla, cherries, almond, and strawberries. 

They are looking for a mouthwatering recipe which makes use of the bounty brought to us by pollinators.

Recipe submissions can be emailed to info@pollinator.org. For more details, please visit pollinator.org.

Winner will be announced during National Pollinator Week, June 22 – 29, 2009 on pollinator.org.