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Roasted Strawberry Ice cream

9/20/2023

8 Comments

 
We are still getting the sweetest strawberries here in Santa Cruz. I have been buying them from Ron, my Dutch buddy, at the farmers market for many years. He grows and sells them only at local farmers' markets. Sometimes, I buy too many, and they start looking sad in my fridge. What am I to do? I hate throwing good food away. Several years ago, I bought a great cookbook called Baking At The 20th Century Cafe by Michelle Polzine, who used to own a cafe in San Francisco that made Austrian-Hungarian delicacies. The cafe has since closed, but her book has been one of my favorite cookbooks. She substitutes local ingredients in her baking. I made several of her recipes, and they are all very good—and you can’t tell the difference from the original Austrian recipe. I know because I had both. She was nominated for the James Beard Pastry Chef Award.
roasted strawberry ice cream
In her book, she makes cream puffs filled with strawberry ice cream and chocolate sauce. I made the strawberry ice cream. The roasted strawberries are out of this world. I kept some for my morning yogurt, and just thinking about them makes me hungry.
roasted strawberry ice cream
roasted strawberry ice cream
The amount of sugar you will need depends on the sweetness of the strawberries. Her recipe calls for ⅓ cup, but I reduced mine to 3 TBS of sugar. I cut her recipe in half and ended up with a generous cup of roasted strawberries and 4 cups of ice cream.
My tasters approved of the richly flavored ice cream, even though my 40-year-old ice cream machine is having issues, and I think I need to replace it with a new one. I liked the ice cream best when it was soft after just a few hours in the freezer. However, most of it was eaten when it had been in the freezer for days. I made my own version of a banana split with it for some Swiss friends. I hope you enjoy this recipe as much as I did.
roasted strawberry ice cream
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roasted strawberry ice cream
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print Recipe
Ingredients for roasted strawberries:
This amount makes a little more than 1 cup.
1 pound strawberries
3 TBS sugar
Preheat oven to 300˚F Fahrenheit  (150˚Celsius)

Directions for the roasted strawberries :
Arrange the strawberries in a single layer in a glass dish or baking dish and sprinkle the sugar over it. Roast the strawberries for about 3 hours, stirring every hour, until the juice has been reduced to a syrup. After the berries have cooled, transfer them with their juices to an airtight container. They will last in the fridge for several days. 

Ingredients for the ice cream:
2 cups strawberries
1 cup heavy cream
4 egg yolks
¼ cup granulated sugar
¾ -1 cup roasted strawberries

Directions for the ice cream:
Wash and hull the strawberries. Puree them in a blender or food processor. You should have about a cup and a half. 
Heat the cream in a heavy saucepan until it begins to bubble at the edges of the pan. Whisk together the egg yolks and sugar in a bowl. Gradually whisk some (about ⅓) of the hot mixture into the egg yolk mixture. Be careful, or the mixture will curdle, and you will have to start all over again. Pour the mixture back into the pan with the remaining cream and cook, stirring often, until it registers 170˚F (200 Celsius) on an instant-read thermometer. Pour the mixture through a sieve, stir in the strawberry puree, cover, and refrigerate overnight.  Process the mixture in an ice cream maker. Follow the instructions for your machine. When the ice cream is completely frozen, add the roasted strawberries with some of the syrup and continue churning it for a few minutes. Transfer the ice cream to a container and freeze. 
Guten Appetit!
Recipe from Baking at the 20th Century Cafe 
By Michelle Polzine
Posted by the Sunnycovechef

We are having a  Pinot Noir wine tasting at our house next week. I am thinking of serving the following recipes.  
miso salmon rillettes
These salmon miso rillettes make a great snack or appetizer.
Click here for the recipe
flatbread ( Flammkuchen) with asparagus
Flammkuchen or flatbread makes a great snack with a glass of wine.
​Click here for the recipe
Cheddar cheese gougéres
I think that these little cheddar cheese puffs will taste good with a glass of wine.
​Click here for the recipe
8 Comments

Very Berry Ice cream

8/9/2021

10 Comments

 
Our farmer’s Market still sells beautiful fresh berries. I love to eat them right from the basket, savoring their different flavors and sweetness. Berries make such great desserts and treats. My favorite berries are probably raspberries. This very berry ice cream goes well with my chocolate sorbet. It's a great combination between the richness of the berry ice cream and the deep chocolate flavor of the sorbet.
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I came upon this ice cream recipe in a copy of Allrecipes magazine. I like the ingredients and how easy it is to make. I used my Vitamix to puree the berries and prepare the ingredients. This is a rich, creamy dessert that will stick to your gum. Although the original recipe calls for two cups of cream, I reduced it to one cup of half and half and one cup whipping cream. For the milk I used what I had in the fridge which was 2% milk.  If you decide to make this ice cream, you can use all cream and different fruits, or just one type of fruit. This ice cream is not as sweet as commercial ones, and I like it that way. If you like it sweeter, increase the amount of sugar. The possibilities are endless.
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Print the recipe
 The  Recipe for Very Berry Ice Cream
You will need an ice cream maker and food processor or mixer to make this recipe.
It makes about 8 servings. It is best when it comes out of the ice cream maker or is  frozen for only  a few hours.

Ingredients:


⅔ cup fresh blackberries 
⅔ cup fresh blueberries
⅔ cup fresh raspberries
⅓ cup sugar 
1 tsp lemon zest
1 tsp vanilla 
1 cup cream
1 cup half and half 
½ cup milk (I used 2%)
​
​

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Directions:

Purée the berries, sugar, and lemon zest in a mixer or food processor. Let it stand or 10 minutes. 
Strain the mixture through a fine-mesh sieve to remove all the seeds. Put the purée back into the mixer or food processor.Add the rest of the ingredients and purée until is mixed well.
Pour the mixture into an ice cream maker and freeze according to the manufacture’s directions. My old cranky ice cream maker needed 25 minutes. 
Transfer the ice cream to an airtight container and freeze until firm. Take the ice cream out of the freezer and let it sit for a few minutes to soften before serving. 
Guten Appetit!
Recipe from Allrecipes Magazine
Adapted by©Sunnycovechef.com
More recipes
click on the photo to link to the post
Fregolotta
Fregolotto , an Italian shortbread tart
Italian Plum Tart
A German plum tart called Zwetschgen Kuchen
Rote Grütze , a fresh fruit compote with vanilla sauce
Rote Grütze, a German fruit compote with vanilla sauce
10 Comments

Chocolate Cherry Sorbet

7/13/2021

16 Comments

 
It has been a hot summer, even on our usually cool and foggy coast. On those warm days, visions of ice cream pop into my mind—so very satisfying when the icy sweetness hits your tongue. My absolute favorite ice cream is right here in Santa Cruz and it is made by the the Penny Ice Creamery. Treat yourself and your loved ones when you are in Santa Cruz. If you can’t come to Santa Cruz and if you an have an ice cream maker you might enjoy this creamy, velvety, bitttersweet chocolate sorbet. It is divine and so easy to make. All you need is a good red cherry jam, Dutch processed cocoa and a little sugar. This would be the perfect dessert for someone that is vegan.
Chocolate cherry Sorbet
I found this 12-year old  recipe in my ice cream folder. In the original recipe from Cooking Light,  it was made with a fresh cherry compote. Because I had some fresh cherries, and that’s exactly what I did. The second time I made it was for my book club luncheon. I had about a cup of frozen cherries left that I chopped and added to the sorbet five minutes before it was finished. I think you could also make this sorbet with apricot jam or other fruits. I am going to try that when cherry season is over.
Chocolate cherry Sorbet
I have been experimenting with different flavors of ice cream. One didn’t make the cut, but another turned out tasty and went well with the chocolate sorbet. It is made with cream and fresh berries and I hope to post it later.
Chocolate cherry Sorbet
This sorbet took 4o minutes to freeze, but my ice cream maker is 40 years old and lives in our garage because of the awful noise it makes. Making this sorbet is a three-day process. Once you mix the ingredients, they need to be refrigerated overnight for the flavors to blend. After freezing the sorbet, it needs to harden in the freezer for another day. For some reason, the sorbet melts quickly after serving it. My book club members and family enjoyed this treat.
Chocolate cherry Sorbet
The Recipe
You will get about a pint of sorbet, enough for 6 smallish servings.
​You will need an ice cream maker and a mixer 
Print the recipe

​Ingredients:

Sorbet:

¾ cup red cherry jam
½ cup  unsweetened Dutch cocoa 
¼ cup of sugar
a pinch of salt
2 cups water

​
Compote: 
a pound of pitted cherries
¼ cup sugar



​
Chocolate cherry Sorbet
Chocolate cherry Sorbet

​Directions:

Sorbet:
​Put the jam, cocoa, pinch of salt, and sugar in a heavy saucepan and mix with a whisk. Gradually add two cups water, stirring constantly. Bring the mixture to a boil and continue to stir with a whisk.  Put the mixture in a bowl, cool to room temperature, cover and chill overnight. This is important as the flavors need to develop. 
The next day, pour the mixture in your ice cream maker and freeze according to manufacturer’s instructions. Mine took 40 minutes, but I have a very old and cranky ice cream maker. 
Spoon the sorbet into a container and freeze overnight. 
Compote:

For the cherry compote, sprinkle some sugar over the pitted cherries and let it stand for a few hours at room temperature. 

When I made the sorbet the second time, I partially defrosted about a cup of pitted cherries, chopped them into small pieces and added them to the sorbet five minutes before it was finished in the ice cream maker. 

Guten Appetit!
Recipe adapted from Cooking Light 
©sunnycovechef.com
If you don't have an ice cream maker try my Black Forest Chocolate Mousse,  it is satisfying and easy to make. Click here for the link. 
Black Forest Chocolate Mousse
16 Comments

Lemon Love

3/2/2020

0 Comments

 
My lemon trees in my tiny little yard are my treasures. I love their aroma and love their flavor. Every year I try to write a new post on my blog with a new lemon recipe. I remember the year all my lemons were stolen . It  was so sad. This year I had a bumper crop that I shared with friends near and far. I sent off some boxes to friends on the east coast. I don’t mind sharing as long as they are a few left for me.
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preserved lemons
I asked for new lemon recipes on a Facebook site I belong to and the response was amazing. I got over three hundred responses with a lot of wonderful new recipes. Thank you to all of you. I will share two new recipes here and save the Facebook post so I can try  some amazing looking recipes later. I am a little pressed for time because I am leaving for a trip to France in two days where I will cook my heart out in a very special kitchen. If all goes well I will tell you about it later.
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lemon curd
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limocello and lemon curd
I made Limoncello and lemon curd. The curd is delicious and easy to make if you have a Vitamix. This is the first time I made limoncello and after reading more about it I don’t think that it is authentic, but again it was easy to make and I had a little taste today. Not Bad! I also made 6 jars of preserved lemons. I must say I had a production going and loved it because I was in my element. 
Recipe for lemon curd made in the Vitamix
It makes about three cups

Ingredients:


6 small eggs at room temperature
½ cup fresh lemon juice
1 TBS lemon zest
1 cup sugar
a pinch of salt
½ cup unsalted butter at room temperature cut into pieces


Recipe for Limocello:

I used  Giada De Laurentil’s  recipe for limoncello . I liked it but I don’t really have any comparison since I never have had limoncello before. I will make  it again when I have more lemons and return from my trip. Any help for this recipe is greatly appreciated. 
When making the recipe make sure you remove as much of the pith from the  lemon peel as possible.

​Click here for Giada's recipe

Click here for Holly Baker's lemon curd recipe
Directions for the lemon curd:
​

Put the first five ingredients in the Vitamix. Begin at Variable 1 and gradually increase to 10. Blend for about three minutes. When the mixture gets hot keep checking  with a thermometer  and continue to blend for another few minutes until the thermometer reads 160 degrees. Now your eggs are safe. Add the butter and blend until smooth for about 10 seconds.
Pour the curd into some jars and cool overnight in the fridge. 
​

Recipe by Holly Baker from A Baker's House
​adapted by© Sunnycovechef.com
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preserved lemons on avocado toast




​Preserved lemons capture the heavenly perfume of the lemon and excite your palate. It brings out the best in my avocado toast and many other dishes.
​ Click here for the recipe.



This is a nutty, chewy , nor-too-sweet cake which is made with whole lemons and ground almonds.
​ 
Click here for the recipe
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lemon cake

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Zitronenspeise (lemon mousse)



​You want a melt in your mouth lemony dessert, try my German lemon mousse or Zitronenspeise as we call it in Germany.
​ Click here for the recipe



This tart lemon sorbet made with buttermilk has been an old friend of mine for years.
​Click here for the recipe.
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lemon sorbet

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lemon bread


​Perfect for an afternoon snack, this simple lemon tea bread is compact and infused with lemon juice. 
​Click here for the recipe


A delicious lemon pudding cake that is light and makes a great ending to any meal. The recipe comes from the Greens Restaurant in Fort Mason in San Fransisco.
​ Click here for the recipe
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lemon pudding cake
0 Comments

Roasted Rhubarb and Strawberry Ice Cream

1/1/2019

2 Comments

 
Making the base for this ice cream a day before will develop the flavors. Add more sugar if you want a sweeter ice cream.
Here is a link to the rhubarb compote.
Print Recipe
Ingredients:

2 ½ cups sliced strawberries 
1 ½ cups roasted rhubarb compote
3/4 cup of fine white sugar
a pinch of salt
​2 tsp lemon juice

1 tsp lemon zest
1 cup of whipping cream
1 cup of half and half
Directions:

​Sprinkle the cleaned and sliced strawberries with 2 TBS of sugar and let them sit until the sugar dissolves. Mix the strawberries and rhubarb compote with the sugar, salt, and lemon zest in a food processor. I used a Vitamix.  Add the whipping cream and the half and half, pureeing it until the mixture is velvety smooth. Refrigerate the base for at least 4 hours or overnight. Pour the mixture into the freezer bowl of an ice cream maker and freeze according to manufacturer’s directions.

Guten Appetit 
recipe © Sunnycovechef.com
2 Comments

Apricot Bliss and  Roasted Apricot Sorbet

7/6/2018

0 Comments

 
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Those of you who follow my blog know I love apricots. I love to bake with them, make dumplings with them, and my apricot jam is an all-time favorite among my friends and family.  The year is 2018 and it has been apricot season for several weeks here in northern California. My friend at the farmer’s market sold me some delicious apricots. But not a whole crate like I used to get from a fruit stand in the Central Valley of California. But it was enough to have a week of apricot bliss.
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My goal is to add a new apricot recipe to my blog every year. Originally, I had planed to make an Italian roasted apricot ice cream recipe I saw in a magazine called  La Cucina Italiana. Unfortunately, I can't find the recipe. This is one of the reasons I have my blog, so that I always have access to my favorite recipes. I think of it as my own personal cookbook. I do like the apricot sorbet I am posting now. It’s easy to make and captures the flavor of apricots in a delicious way. Like most of my desserts, it is not too sweet, but the fruity tart flavor is a great substitute for the lack of sweetness. The apricots are roasted whole and the extra dried apricots contribute more flavor and sweetness.
Every year, I make apricot jam. It is a recipe from Alice Waters' beautiful book Chez Panisse Fruit. I tweaked the recipe for the jam, which I use when I bake, over ice cream, and perhaps a spoonful all by itself.
​It is absolutely divine, click here for the recipe ​
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With my surplus apricots, I made a delicious galette using my blueberry galette recipe. It uses almonds in the dough and for the bottom of the crust. This is an easy recipe that can be made with different fruits such as plums, peaches and more.
I happened to have some olalliebeeries that I added to my apricots.
Click here for the recipe.
My German apricot cake (Aprikosenkuchen} has always been well-liked and will be a real treat with the roasted apricot sorbet. The added marzipan in the cake really does the trick.
​This is apricot bliss!
​ Click here for the recipe.
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​The apricot dumplings are my personal favorite because I happen to love dumplings. They are called Mariellenknödel​ in Austria and are considered a delicacy.
​It is not just a dessert, it is a whole meal.
 Click for the recipe here.




​If you are looking for a light but very tasty meal, this apricot, shrimp and jicama salad is for you.
​ Click for the recipe here.
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​I made my  apricot cobbler twice because it is my husband’s favorite.
​Click here for the recipe.
The original recipe from Gourmet peeled the roasted apricots and forced them through a fine sieve. I did not peel them or force them through a sieve because I used my Vitamix blender and made sure the apricots were finely puréed. You need an ice-cream maker  for this recipe but if you don’t have one try just freezing it and let it soften before serving. I think it would work. The smell of the roasted apricots is amazing
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Dried apricots cooked in syrup
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The roasted apricots
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The apricot mixture
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The Sorbet
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Print Recipe
Ingredients:

This recipe yields about three cups of sorbet
I was able to serve six people with my apricot cake
2/4 cup ( ( 200g)  sugar
½ cup ( 100ml) water
1/3 cup (50g)  dried apricots ( chopped) 
1 ½ pound apricots  (680g) about 15 small apricots
2 TBS lemon juice 
1/8 tsp almond extract.
Directions:

Preheat the oven to 350˙ Fahrenheit (180 celsius) . Wash the apricots and roast them for about an hour whole in a small roasting pan in the middle of the oven until they are soft . After roasting, cool the apricots before you remove the pits. 
In the meantime bring the sugar, water and chopped dried apricots to a boil, stirring until the sugar is dissolved. Cool and let the mixture stand for about an hour to soften the apricots. 
Purée the dried apricot mixture, roasted apricots, lemon juice and almond extract in a blender until very smooth. I puréed mine in my Vitamix for about 2 minutes. Chill the purée for up to eight hours and freeze in an ice cream maker. Keep the sorbet in a covered container in the freezer. 


Guten Appetit
Recipe  from Gourmet Magazine
​adapted by © Sunnycovechef
0 Comments

Roasted Rhubarb and Strawberry Ice Cream

5/17/2018

0 Comments

 
For weeks, I have been obsessed with rhubarb and have been using it in different recipes (as evident in my last post). The more I play with rhubarb, the more fun I have. As a finale for this year's rhubarb season, I am posting my recipe for roasted rhubarb and strawberry ice cream. It took me several tries to come up with this recipe. The strawberry flavor dominates the ice cream, but there there is a hint of rhubarb when you eat it. It has a rich, refreshing taste full of flavor as it melts in your mouth. I hope you enjoy this special treat as much as I do. Just remember, it is not as sweet as most ice creams. ​
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I roasted the rhubarb following a recipe from The Spruce Eats. It only calls for 2 tsp of brown sugar and 3 tsp orange juice for each pound of rhubarb. I increased the amount of orange juice in my recipe to about ½ cup and ended up with a delicious tart compote, perfect for making ice cream. Here is the link to the recipe and some more information on rhubarb.
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Over the years, I have made ice cream and sorbet in my old, noisy ice cream maker that I bought 30 years ago. We keep it in the garage where it does a marvelous job of churning out special treats year after year. Homemade ice cream tastes best when it comes fresh out of the machine, but it is still good after several weeks in the freezer. Just let it come up to room temperature before eating it.
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yogurt cream, yogurt mousse, rhubarb strawberry ice cream and rhubarb compote.
Here is a recipe I posted a couple of years ago for lemon sorbet made with buttermilk and lemon juice. It is easy to make and a refreshing treat after a heavy meal.
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recipe for yogurt mousse
recipe for buttermilk lemon sorbet
Making the base for this ice cream a day before will develop the flavors. Add more sugar if you want a sweeter ice cream.
Here is a link to the rhubarb compote.
Print Recipe
Ingredients:

2 ½ cups sliced strawberries 
1 ½ cups roasted rhubarb compote
3/4 cup of fine white sugar
a pinch of salt
​2 tsp lemon juice

1 tsp lemon zest
1 cup of whipping cream
1 cup of half and half
Directions:

​Sprinkle the cleaned and sliced strawberries with 2 TBS of sugar and let them sit until the sugar dissolves. Mix the strawberries and rhubarb compote with the sugar, salt, and lemon zest in a food processor. I used a Vitamix.  Add the whipping cream and the half and half, pureeing it until the mixture is velvety smooth. Refrigerate the base for at least 4 hours or overnight. Pour the mixture into the freezer bowl of an ice cream maker and freeze according to manufacturer’s directions.

Guten Appetit 
recipe © Sunnycovechef.com
0 Comments

Strawberry Ice Cream

6/20/2014

0 Comments

 
This strawberry ice cream has a rich fruity flavor
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After I bought some strawberries at the farmer's market, they started  to look sad in my refrigerator, so something had to be done with them immediately. While looking for a recipe, I came across one that was egg and custard free—just right for a busy day.  I had ½ cup of my homemade raspberry sauce  which I added to the ice cream. However, the ice cream would be fine without it. Instead of cream, you could use half and half too. This ice cream has an intense berry flavor, like the one my mother used to make when I was a child. She would mix strawberries, cream and sugar and put it into ice cube trays and freeze it.
Print Recipe
Ingredients:

1 ½  pound  strawberries, trimmed (cut in half if large)
3/4 cup sugar 
1 Tbs.  lemon juice
1 Tbs. lemon zest
½ cup raspberry sauce (optional)
a pinch of salt 
2 cups heavy cream ​
Directions:
Coarsely mash strawberries with the sugar, lemon juice and salt. Let stand for 15 minutes, stirring and mashing occasionally. Transfer half of the strawberry mixture to the food processor or blender and purée with cream until smooth. Return strawberry cream to remaining strawberries and chill for 3-6 hours. Freeze mixture in ice cream maker. Transfer to an airtight container for the freezer. 

Guten Appetit!
Recipe adapted from Gourmet Magazine 
By © Sunnycovechef.com
0 Comments

Lemon and Buttermilk Sorbet

3/19/2014

0 Comments

 
A sorbet that tastes like rich ice-cream with a refreshing flavor​
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This is the easiest ice cream you will ever make. And the best you will ever taste. It has been one of my old standbys for years. However, you do need an ice cream maker. This recipe takes minutes to assemble, a few hours in the fridge for the flavors to develop, and then it is ready to go into the ice cream maker. What comes out is a rich and creamy sorbet. The buttermilk gives it a refreshing flavor and taste, yet you won’t know it’s buttermilk. Granted, ice cream made with cream has a richer flavor, but I prefer the lighter version. I often serve this with fruit sauce, fresh fruit or with cake. It is especially refreshing after a heavy meal. ​
Print Recipe
Ingredients: 

It makes about a quart of sorbet

2 cups sugar
½ cup fresh lemon juice 
2 TBS grated lemon zest 
4 cups buttermil
Directions:

Grind sugar and lemon zest for a minute in a food processor. Or you can skip this step and just add the lemon zest to the sugar. Stir the sugar mixture with the lemon juice. Add the buttermilk and stir until the sugar dissolves. Chill covered about four hours in the fridge. Process the mixture in an ice cream maker according to instructions. Transfer to container with lid and freeze.


Guten Appetit!
recipe from Bon Appetit
0 Comments
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    WELCOME TO SUNNY COVE CHEF

    Thank you for visiting my blog.  My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.

    ​
    If you  have tried any of my recipes, snap a photo and tag me @sunnycovechef I'd love to see your creations!​


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    • Cruising