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!
My original post today was going to be about about the chocolate Oreo ice cream I made, but my camera was dying as I was trying to get pictures and I don't have too much to say about it anyways, besides that
1. I found it too rich -- even for me, Miss Sweet-tooth! (vanilla Oreo is so much better)
2. It's not too difficult to make. I made a chocolate base and added a bag of crushed Mini Oreos when it was almost done freezing.
Ice Cream Birthday Clubs
Aside from that though, there wasn't much to tell, so since it is another favorite blogger's birthday coming up next month (yes, my fabulous co-blogger, Tina), I thought I would get her ready by sharing a bunch of ice cream birthday clubs to join! (If you know of others, please please add them!) So, here they are in no particular order...
- Cold Stone Creamery. National, all ages. Sign up with a Cold Stone account and you can add up to five family members. Within seven days of your birthday, (seven days prior and seven days after) sign into your account and print a coupon for a free Creation™. Coupon must be used during those fourteen days.
- Baskin Robbins. National, all ages. Sign up to receive a free 2.5 oz scoop on your birthday. There are no FAQs about this club, so all I can tell is that you can add additional family members. I am not sure how long you have to use the coupon, because I have yet to celebrate with Baskin Robbins, but I imagine it is similar to that of Cold Stone.
- Friendly's. East Coast locations, all ages. This site doesn't have too much information, but says "You'll get the chance to sign up for the Friendly's Birthday Club -- and you'll receive a special e-offer two weeks before your birthday." One thing to note is if you sign up within fourteen days of your birthday, you may not get the offer until your next birthday, so go ahead and sign up today!
- Brighams. Massachusetts and New Hampshire, for kids up to 12 only. Kids get a birthday card along with a free kid's meal and kid's sundae.
- Glacier Homemade Ice Cream. Colorado and California, all ages. Sign up to receive a free ice cream cone or small gelato.
- Carousel's Ice Cream. Maryland, all ages. Carousel's "will send you a special birthday gift for your birthday."
- Belfonte Ice Cream. Missouri, all ages. Sign up to be eligible to receive a free half gallon of Belfonte ice cream. (With six proofs of purchase you can also send away for a free ice cream scoop. You can get started on collecting the UPCs with your free ice cream!) Sounds like this ice cream is only found in the Kansas City area.
- Marble Slab Creamery. USA, Canada, and Middle Eastern locations, for kids up to 12 only. Free child size ice cream cone with mixin.
- Ed and Eddie's Homemade Ice Cream. Tampa, Florida, up to age 15. Good for a single scoop. "Pass" is good for 10 days.
- Kirsch's Ice Cream. Massapequa, New York, all ages. Sign up to receive a free gift on your birthday. "If your birthday occurs this month or next month, please mention you are new to the birthday club when you visit us in-store on your birthday."
And, don't forget the pooch!
- Frostbite Ice Cream. National mail order, all ages. Coupons for a free doggy cone and $3.00 off a doggy ice cream cake. Though the concept is pretty neat, this site was hard to navigate and had a flash site that was slow to load and had annoying noises...My patience wore and so I wasn't exactly sure where to get the ice cream, though I do know they are headquartered in Boston.
- Frosty Paws. Found nationally in grocer's freezers, all ages. Birthday card and coupons for doggy treats.
Of course, this is just a sampling of places to get spoiled on your birthday...perhaps in the future I'll have a part two of more local places that have birthday clubs, but in the meantime, with a number of national scoop shops with birthday clubs, you are bound to have plenty of ice cream on your birthday!
Illustration by Bethany Schlegel. © 2008.
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!
A while back*, my friend Claudia and I made some Mexican Chocolate Ice Cream out of Bruce Weinstein's The Ultimate Ice Cream Book. Instead of regular cinnamon, we used Saigon Cinnamon in its place. I thought the ice cream would have a bit of a "spicy hot" taste, but really, the ice cream just tastes like rich chocolate, not even cinnamony chocolate. It was very smooth and decadent either way. However, I wonder if I should use more cinnamon the next time I make it. That might be a good idea since I talked my husband into getting a big Costco sized bottle when we were there a while back -- gotta use it sometime!
What was fun about this project was that since there wouldn't be enough time to make the base and then chill it with Claudia, I made the base in advance so we could chill it together, and when she came, we made another base which she took home with her. It was just like a lesson on a real cooking show! Claudia and I also prepared (for her to freeze at home) my very own Lisa's White Chocolate Cranberry Cookie Ice Cream, which I will blog about and include a recipe in a future post!
*A while back was January 23. As this was almost a month ago, I'd like to note that this ice cream seems to be keeping very well -- it tastes and looks like it was made yesterday!
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?
