Pass the Salt Podcast is LIVE!

Announcing PASS THE SALT Podcast! Yes. We’re doing it. Aarti Sequeira (Food Network Star, Author of Aarti Paarti Cookbook), Sarah Forman (Culinary Manager & “Super Sous”), Brendan McNamara (Actor, Comedian, Maker of Movies) and I are podcasting.

“Pass the Salt” podcast – the convivial conjunction of pop culture and the food world. Eat, talk, repeat! From bone broth to uni to coffee to ice cream – we cover all the good stuff. New episodes each Wednesday.

Tune in and subscribe at http://ptspod.tumblr.com/

Follow us on Twitter and Instagram: @ptspod

Questions, comments, topic ideas? Send them in (through my blog, twitter, Instagram…)! We want to hear from you.

PTSPOD Collage

Advertisements

Fresh Mint Chocolate Chip Ice Cream

Don’t say I didn’t warn you. This ice cream is dangerously good. Equally refreshing (the fresh mint does the trick) and delicious at the same time. And when you put it between two of my chocolate chocolate chip cookies?! Game over, my friend. Yes, you’ve been warned.

Oh, and get the good chocolate for this recipe. It’s gonna make all the difference. 

Mint Choc TCHO

TCHO 70% Chocolate

Mint Choc Chip Mixing

Mixing in the chocolatey goodness

mint choc chip4

Mint Chocolate Chip Ice Cream. The real stuff.

Chocolate Cookie Ice Cream Sammy

Mint Chocolate Chip Cookie Sandwich with Chocolate Chocolate Chip Cookies. Oh. My. Latte.

 

Fresh Mint Chocolate Chip Ice Cream

Yield: Approximately 2 pints

 

¾ cup sugar, divided

1 tablespoon organic corn syrup

3 cups half-and-half

2 very packed cups fresh mint leaves

6 egg yolks

8-ounces good quality dark chocolate, 70% cocoa solids, chopped roughly

 

Place ½ cup sugar, corn syrup, half-and-half and mint leaves in a medium saucepan over medium heat and heat, stirring occasionally, until temperature reaches 170 degrees Fahrenheit. Remove from heat and let mint continue to steep for 5 minutes. Pour contents of saucepan into a blender and blend on low for 10 to 15 seconds. Strain through a fine mesh sieve, pressing the mint leaves with the back of a spatula to strain as much liquid as possible. Discard mint leaves.

Pour liquid back into the medium saucepan over medium heat. Using a rubber spatula, making sure to scrape the bottom of the saucepan, stir continuously until the liquid reaches 170 degrees Fahrenheit. Remove from the heat and set aside.

In a medium bowl, using an electric mixer, whip the egg yolks and remaining ¼ cup sugar on medium speed until the mixture is canary yellow in color, thick, and doubled in volume.

Reduce the speed to medium-low and very slowly stream in 1 cup of the hot, sweetened half-and-half mixture to the whisked egg yolks.

Pour the mixture into the original medium saucepan with the rest of the warm sweetened half-and-half. Pressing a spatula gently against the bottom of the pan, stir slowly and continuously and cook over medium-low heat until the custard thickens slightly and just reaches 180 degrees Fahrenheit. Take your time.

Immediately remove from the heat and pour liquid into a wide medium bowl.

Place this bowl into a slightly larger bowl that is filled ⅓ of the way up with ice and water. Slowly stir until it is cool to the touch. Cover the bowl with plastic wrap, then refrigerate for 8 hours. Cooling the mix before churning will give a smoother texture.

Pour the chilled mixture into the ice cream machine and churn until a soft-serve consistency is achieved.

Transfer to a large container and stir in the chopped chocolate.

Cover with plastic wrap, pressing the plastic wrap to the surface of the ice cream, and freeze until very firm, at least 5 hours.

Scoop and serve or sandwich between 2 chocolate chocolate chip cookies and savor each bite!

Week of Recipes in Review: July 14

Plenty of new recipes coming this week and don’t forget about the previous week’s as well!

Recipe Review July 14

Strawberry Creme Fraiche Cobbler Ice Cream (top left)

Chocolate Chocolate Chip Cookie (top right)

Heirloom Tomato and Mozzarella Salad (bottom left)

Gluten Free Granola Bars (bottom right)

Strawberry Creme Fraiche Cobbler Ice Cream

Do you like strawberries, ice cream or cobbler? If you answered YES! to any of these, then I highly recommend you click on these delicious photos below to get my recipe for Strawberry Creme Fraiche Cobbler Ice Cream asap! Today’s blog posting is a collaboration between myself, Super Sous and the highly talented and brilliant Drew Bailey Scott, owner of DBS: Culinary-Minded Marketing and her blog DBS Obsessed. Thanks for spreading the recipe love, DBS!

Strawberry Creme Fraiche Ice Cream Cone

Strawberry Cobbler Ice Cream Close

 

Playing With Your Food

This week, I’ll be attempting, for the second time, to make sweet corn ice cream.

This came as a request from one of the farmers that I see every week at the Hollywood Farmers Market.  He sells the most deliciously sweet corn and, as it happens, he has quite a sweet tooth.

When he asked me two weeks ago if I would make him some corn ice cream, I happily obliged. (With so much corn in abundance at the local farmers markets, it’s time to loosen the culinary belt and start thinking beyond grilled corn, corn soup and corn salad.)

Now, as I mentioned, this is attempt number two. The first attempt didn’t work out so well. Why? Well, uhhh, I waited a bit too long to make the ice cream and those poor ears of corn that I had most happily received from my farmer friend had, over the week, dehydrated, making the ice cream too starchy. Think licking a slice of raw potato, but sweet. Thus, that batch went straight from the ice cream maker to my mouth to the trash. Sorry, corn. It was me, not you.

This slideshow requires JavaScript.

So, I’m back on it again and today is the day – just 2 days after buying the corn and 3 days after it was picked fresh from the field.

So here goes another round.

Sweet corn ice cream with a touch of cinnamon.

Now all I need is a homemade waffle cone and a double shot Latte.