Shirley Temple Ice Cream, Take 2

Sister Sarah (who runs ReBook, Inc., and yes, I need to update the site!) and I made Shirley Temple Ice Cream last night -- take two. (For take one, visit here.) Sarah wants to call is Sarah Temple Ice Cream or Sarah's Shirley Ice Cream -- Any opinions?

Soooo, without further ado, here is Take 2...

Shirley Temple Ice Cream, Take 2

2 large eggs
1 cup sugar
2 tablespoons of butter
2 1/2 tablespoons lemon juice
7 1/2 tablespoons lime juice
1/4 cup plus 3 tablespoons grenadine (this time I used the syrupy sweet bottled kind)
1 1/2 cup heavy cream
1/2 cup skim milk
1 cup of halved maraschino cherries

Combine the first four ingredients plus 1/4 cup of the grenadine and 3 tablespoons of the lime juice in the top half of your double boiler. Place over simmering water and heat, while beating constantly, until the mixture thickens. This took us about 17 minutes. Allow the mixture to cool slightly, and add the milk, and the cream, as well as the remaining 3 1/2 tablespoons of lime juice and 3 tablespoons of grenadine. Cover and refrigerate overnight (or until cool).

Place the chilled mixture in your ice cream maker and freeze according to the ice cream maker manufacturer's directions. Add the cherries during the last few minutes of churning. Enjoy!

The results? Well, like the last recipe, this didn't freeze as hard as other ice creams I have made. In fact, it pretty much had a soft serve consistency, even after having had sat in the freezer overnight.

On first tasting Sarah and I both liked the final result but agreed it still didn't taste like a Shirley Temple. Even with very little lemon juice and no extract this time, it still tasted lemony. But the cherries were a nice addition -- and with the bottled grenadine syrup (which we tried because both Sarah and I used to Shirley Temples with the bottled, no-pomegranate-juice-included grenadine syrup) the color was much more appealing.

I have to say though, when I scooped it into the bowl for photographing, I had to eat the prop, and that time, though still very lemony, the lingering flavor reminded me very much of a Shirley Temple...hmmm...either way, it's closer than the last time.

Next step? Try making this with flat ginger ale or sprite. Ohhh, or maybe we could try a Shirley Temple Sorbet!

Big thanks to Stef over at Cupcake Project for her inspiration and homemade grenadine recipe!

On the Goooood Ship Ice Cream...er, um, Lol-li-pop (Shirley Temple Ice Cream)

A couple of weeks ago I found a recipe for Shirley Temple Cupcakes (this was a great recipe, but you have to dig a little further to the Rootbeer Float Recipe to get cooking times/temps...) As a HUGE fan of Shirley Temples (probably the most common of the mocktails) I went and made them right away. What a treat!

When I told Stef at Cupcake Project just how much I loved her drink-made-cupcake recipe, she suggested I try Shirley Temple Ice Cream. Hmmm, I thought, I just might do that. Here is the altered recipe I used to make it:

Shirley Temple Ice Cream, Take 1

2 large eggs
1 cup sugar
2 tablespoons of butter
2 tablespoons lemon juice
2 tablespoons lime juice
1/2 cup homemade grenadine (to taste)
1 teaspoon lemon extract
3/4 cup heavy cream
1 1/4 cup whole milk

Combine the first five ingredients plus 1/4 cup of grenadine in the top half of your double boiler. Place over simmering water and heat, while beating contantly, until the mixture thickens. This took me about 17 minutes. Allow the mixture to cool slightly, and add the lemon extract, the milk, the cream, and the other 1/4 cup of grenadine. Cover and refrigerate overnight.

Place the chilled mixture in your ice cream maker and freeze according to the ice cream maker manufacturer's directions. Enjoy!

Thoughts? This ice cream was good and creamy, and had a tart taste that was quite refreshing. It reminded me of lemonade pie that my former roommate and I used to make. However, the overwhelming taste was lemon, and no matter how much grenadine I tried to add, it just didn't seem to balance the lemon.

The other thing I noticed is that even after freezing the ice cream overnight, this didn't harden as much as other recipes I made.

My plan for the next batch is to try balancing the flavor a bit more and adding maraschino cherries. It might add some nice texture and a bit more of that Shirley Temple feel.

Big thanks to Stef over at Cupcake Project for her inspiration and homemade grenadine recipe!

Reminder: Cupcake Project/Scoopalicious Second Annual Ice Cream Cupcake Roundup

Just a reminder that the Ice Cream Cupcake Roundup ends in five days.

To get you excited, (especially if you haven't concocted your own to enter yet), here are some ideas:

1. Check out the entries from last year.
2. Check out the recent ice cream cupcakes made by out Roundup co-host Stef (of Cupcake Project) -- while you are there you can also check out some other pretty exciting cakes, such as Honey Baked Ham Cupcakes.
   
3. Check out the post I did earlier this month for my very sweet Cake Ice Cream Cupcakes.
4. Read below for my Shirley Temple Cupcakes:

As you can tell, I love Shirley Temples. I have made two different Shirley Temple ice creams (one and two) and once even tried a sorbet.

This time, I made ice cream cupcakes. The base was a white cake, a recipe I got from my sister:

2 sticks unsalted butter, softened
2 cups sugar
4 large eggs
1.5 cups self-rising flour
1.25 cups all-purpose flour
1.5 cups milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Cream 2 sticks of butter and 2 cups of sugar using an electric mixer on medium for about 3 minutes. Beat in four eggs, one at a time. Combine the two flours separately, and add half to the batter, mix, then add 1 cup of milk and 1 teaspoon of vanilla extract. Add the rest of the flour a little at a time, beating well after each addition. Line muffin tins with cupcake papers and fill each 0.75-full with batter. Bake 20-25 minutes. Let cool before frosting.

I filled mine about 1/3 full with batter, as I wanted to leave room for the ice cream.

I piled on some homemade lime ice cream from Bruce Weinstein's The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More (this is my bible of ice cream making).

Finally, I whipped up some butter cream to which I added some grenadine.

0.5 stick butter, at room temperature
0.5 stick margarine, at room temperature
2 cups confectioners' sugar
1 teaspoon vanilla extract

Using a hand mixer on medium speed, beat together the butter and margarine about 3 minutes, or until light and creamy. Add the confectioners' sugar, 0.5 cup at a time, beating about 2 minutes after each addition, until light and creamy. Beat in the vanilla extract.

I then added about 3 tablespoons of grenadine.

The result? Very limey ice cream with very very sweet frosting. Not very Shirley Temple-y. They were good, but would never be my first choice for a dessert. Mostly because I don't think I am a huge lime fan.

Scoopalicious Celebrates 100 Posts!

Happy 100th Post, Scoopalicious!

Since we started this ice cream blog project in January of 2008, it has been quite an adventure. We've met some pretty cool people, we have tasted some pretty wonderful ice cream treats and lots of yummy flavors. The best of all is that we actually make our own too. In case you're new and looking to churn your own, check out some of our flavors below and look back through our older posts for these great recipes.

Blueberry Cheesecake
Pina Colada
Peppermint Chocolate
Very Cherry
Peanut Butter & Fluff
Cake Batter
Saigon Mexican Chocolate
Mint Chocolate Chip
Maple Walnut
Shirley Temple
Rosemary Peach
Dulce De Leche Chocolate Chunk
Thin Mint
Cinnamon Frozen Yogurt

To celebrate we are having a raffle of some full value coupons for frozen treats and a few other extras...To enter, email us or comment below by next Wednesday, October 1 and tell us your favorite thing about Scoopalicious. *Please be sure to include an email address we can contact you at in case you win!*

Image courtesy of Rachel Distler, Rachel Distler Photography.

Recipe: Pomegranate Buttermilk Sorbet

So lucky for me that Lisa doesn't read my blog that much, because then maybe she won't know that dessert tonight is made up of leftovers!

I made my favorite carrot cake on Sunday, followed that by a quick bread, and I was still left with two cups of buttermilk. I don't know why they don't sell it in smaller quantities, because I don't know of one recipe that uses more than a cup of it at a time! So I looked up buttermilk recipes and came across a lot for buttermilk ice creams and sorbets. So I decided to follow one of the recipes from Cooking Light -- which was basically two cups of buttermilk, 1/4 cup of sugar, 1/4 cup of corn syrup.

I mixed and tasted it, and while thrilled I wasn't wasting any buttermilk, I wasn't so thrilled that it reminded me a lot of Pinkberry (and you know my feelings about that!). Should I add lemon extract? Orange? Then it hit me...I had a lot of homemade grenadine leftover from when I tried my first stab at Shirley Temple Ice Cream. I added 1/4 cup, but thought it needed more, so I added another 1/4 cup for a total of 1/2 cup of grenadine.

The sorbet froze up nicely, with a muted wine color. It still tasted a little yogurty to me, and with my sweet tooth, even though I love yogurt, when I am after frozen treats, I much prefer sweet sweet sweet!

What was nice about this recipe was that it was easy and quick. There was no stove prep, which was a nice break.

Lisa and I both liked the sorbet. As Lisa put it, "I feel like I shouldn't like it, but I do!" I know that sounds crazy, but I understand what she meant. It was very refreshing (I think it would be a great summer treat!) and at the same time, the sourness of the buttermilk was balanced by the sweetened grenadine.

Would I make it again? Not just for me. But it most definitely is a contender for I Scream 2009!

(Apologies for the photo quality -- had to use the iPhone because the sorbet was melting so quickly!)

Today, July 1, is Creative Ice Cream Flavor Day

We start July off with National Ice Cream Month as well as today being Creative Ice Cream Flavor Day. What could be finer?

Many things come to mind with Creative Ice Cream Flavor Day. It brings back to mind the list I made a while back of the Top 10 Craziest Ice Cream Flavors. In the meantime, Arianna sent another good one: Thai Black Bean Ice Cream.

This also makes me want to visit Udder Delight Ice Cream House and Jeni's Ice Cream which were also in that post and certainly had some very creative flavors. If you live near Rehoboth Beach, Deleware or Columbus, Ohio, today might be the day to pay them a visit!

I think my most creative flavors have been:

1. Lisa's White Chocolate Cranberry Cookie Crunch (I promise to post this recipe soon!)
2. Vanilla Bean Jelly Bean (OK, maybe I just like the name the best!)
3. Shirley Temple Ice Cream
   

There are a couple of good ones in the works, but I don't want to post them until they are tried and true!

What is the most creative flavor you have ever tried or made? Post a reply and let us know (be sure to include your email) and enter for a chance to win a coupon for a free pint of Ben and Jerry's! Change of date: Let us know by this Saturday, July 5.

I Scream 2008

One guest gives the ice cream table a thumbs up.

Back in August I had my annual ice cream party. Since this is my one big chance to make all the ice cream I want, I usually go a little crazy, and this year was no different (the people voted and next to the winners is their ranking -- as you will notice, there were a lot of ties!):

Ice Creams

1. adam’s sweet cream kit-kat (4)
   
2. arianna’s avocado (from the Food Network)
   
3. chitra’s chocolate
4. craig’s cocoanut chip
5. desousa’s durian fruit (found here)
   
6. ernie’s cookie ‘n’ cream (4)
7. fragolino rocks
8. jesse’s fluffernutter (3)
9. kevin’s peanut butter sink
10. lambic raspberry (here's a good site)
    
11. ‘lexis mahon’s lemonade meringue (2)
12. lisa’s white chocolate cranberry cookie
13. mom and dad’s raspberry patch
14. patrick’s starburst jelly bean vanilla bean
15. rackle’s vermont hippie crunch
16. red hot sarah’s cinnamon (here's the kinda recipe from when I made this before)
    
17. rosemary peach
18. sarah and john’s candied bacon (2)
19. scoopalicious cake batter (2)
20. shioka’s chocolate guinness
21. shirley, ashu’s temple
22. steve’s duck sauce fortune cookie
23. strawberry rhubarb (1)
24. vanilla bean (4)
25. veronica’s coffee cheesecake

Sorbets

1. meghan and ross’s blueberry and red wine sorbet
2. shirley, anisha’s temple sorbet
3. snyder’s strawberry rhubarb sorbet (4)

So yes, I made 25 ice creams and 3 sorbets for a total of 28 flavors. Guests also brought some this time:

1. dan and ashley’s garlic goodness
2. carley's chocolatey goodness
3. liam’s great bowl of ginger (3)

So yes, Baskin Robbins, we caught up! Our own 31 flavors!

Lisa's White Chocolate Cranberry Cookie.
Who is Lisa and what kind of name is that?

Here's what you might be wondering...the names. How were they named? There were two ways. If a guest suggested the flavor (or even better, made it themself) it was named after them. Aternatively, if a guest's name had good aliteration with a flavor, then that was grounds for personalization as well. (By the way, Lisa is a dear friend I went to college with, but I didn't really get know her until we remet on the elevator at Houghton Mifflin. She loves these cookies by King Arthur Flour, so I made it into an ice cream for her.)

Gosh, where to begin about this? My favorites? Well, I loved loved loved Snyder's Strawberry Rhubarb Sorbet that I only made by accident and I don't ever ever choose sorbet over ice cream. How did I make it by accident? Well, I had to have a certain amount of pulp for the ice cream. Mine was too much and too watery, so I drained out two cups of liquid. Now WHAT am I going to do with two cups of strawberry liquid? A-ha! A lightbulb went off...sorbet! I am a sucker for Fluffernutter, Oreo and Cake Batter ice creams, so Jesse's Fluffernutter, Ernie's Oreo, and Scoopalicious Cake Batter were winners in my book.

What was I most proud of this year? Scoopalicious Cake Batter, Veronica's Coffee Cheesecake, and Rackle's Vermont Hippie Crunch. Why? Well, Veronica's Coffee Cheesecake and Rackle's Vermont Hippie Crunch I was proud of because I really had no idea where to begin with either of them, but looking through some books and combining some recipes, I was able to come up with some pretty good ice creams. If I can remember how I made them, I will be sure to post the directions. And the Cake Batter impressed me because a while back Tina made a really good Cake Batter Ice Cream but then there was some speculation from a reader about the possibility of Salmonella because of the uncooked cake batter. So I cooked it. And it still came out really well. I will for sure post this recipe because I did actually write it down! Cake Batter without the Salmonella -- who wouldn't want to remember that recipe?

Here my parents taste some ice cream.
Meghan is enjoying some in the background as well.

Surprises? I hate ginger in general, but I actually liked Liam's Ginger Ice Cream. And Sarah and John's Candied Bacon...um, really good! Who knew?! Thanks David Lebowitz! Not a surprise? Didn't really like DeSousa Durian Ice Cream or Ashley and Dan's Garlic Ice Cream, but I do have to shout out to cousin Dan and his girlfriend Ashley because they put in quite an effort making that ice cream knowing it might not be a big hit!

Oh, and another surprise, we went through about 700 of the 3,000 tasting spoons! I thought we'd never go through them -- at this rate it will only take about four years!

A group enjoys ice cream and conversation,
while my brother-in-law scoops away.

Whew! Guess that's the scoop. Going to try to post some of the recipes but please let me know if there are particulars you would like to see -- we'll see if I can find them, direct you to the book they were from (if I remember) or post it!

Images courtesy of Rachel Distler, Rachel Distler Photography. For more images of the ice cream soiree, please visit here.