>TWD: Cinnamon Vanilla Ice Cream

>

Just pics for now, the rest will follow!

>TWD: Honey Peach Ice Cream

>


This weeks recipe for Tuesdays with Dorie was choosen by Tommi of Brown Interior, the recipe can be found here.


I had never made ice cream before and was excited to try this, only one problem: I don’t own an ice cream maker and neither does my friend Lisa that I’m visiting at the moment. But then I remembered something: didn’t the TWD-ers make an ice cream shortly before I became a part of their wonderful group? I went looking and found out that they did: Blueberry Sour Cream Ice Cream in August 2008 and there was a post on making ice cream without an ice cream maker containing two links. After checking out both of them I decided to use David Lebovitz’s method, go here for his method.


Back to Dorie’s recipe: everything went great untill I had to thicken the custard: I whisked and whisked and whisked, for about 45 minutes, but it only got a little bit thicker. The recipe didn’t state how thick the custard had to be so I eventually just gave in and decided this was it.
Making the actual ice cream was quite easy: you just have to stay around the house for a couple of hours. I paired the ice cream with last weeks parisian apple tartlets and served them while they were still warm. The combination of the ice cream with the tartlets was amazing. The only thing I would change next time is the chuncks of frozen peach: I didn’t really care for those. I’d puree all the peaches instead and I’d also use a bit more fruit as the flavour of the honey stood out quite a bit more than the peaches. I loved how easy it was to make ice cream, so you’ll be seeing more ice cream here!! Check out what my fellow TWD-ers thought of the Honey Peach Ice Cream here.

>TWD: Chocolate Banded Ice Cream Torte

>

This weeks treat from ‘Baking: From my Home to Yours’ by Dorie Greenspan was picked by Amy from Food, Family and Fun. The recipe can be found on Amy’s blog.
I swapped the frozen raspberries for frozen summerfruits: raspberries, strawberries, blueberries and cherries. Since I bought way too much fruit I used the leftovers for a coulis to decorate the tortes with when serving them. I also used ‘slagroomijs’ instead of vanilla, translated that would be whipped-cream-ice-cream.

I made 4 small tortes, muffin size, and 2 somewhat larger (but still tiny) springforms. The muffin size tortes consisted of two layers of ganache and a layer of ice cream in the middle. The twoo smaller springforms consisted of three layers ganache and two layers of ice cream.

As delicious as the Chocolate Banded Ice Cream Torte looks in Dorie’s book, it disappointed me a little at first.

Yesterday I tried one muffin size torte and found the ganache overpowering, way too chocolately ( I never thought I would say that!!!). But then again, maybe that’s because I’m not a big fan of semi-sweet chocolate, I prefer milk chocolate!!
Today I brought a small springform torte to my parents, to my surprise I liked this one much better, probably because the ganache layers were much thinner!!

I’m looking forward to the next two challenges:

For September 2, Stefany of Proceed with Caution chose,
Chunky Peanut Butter and Oatmeal Chocolate Chipsters on page 73.
For September 9, Rachel of Confessions of a Tangerine Tart chose,
Chocolate Whopper Malted Drops on page 85.

Check out the other Tuesdays with Dorie bakers on: Tuesdays with Dorie