I’m on an ice cream kick. Have you noticed? Third post of the summer. Sorry if it’s getting redundant, but dwelling in Chicago requires living up summer as much as possible. In a few short months winter will be here—for six loooonnngg months. Therefore, I must make and eat as much ice cream as possible. Forgive me hips. Read more

Basil Ice Cream | @thefauxmartha

So excited to finally share what I’ve been concocting this week! I’m guest posting over at Baking with Basil, so you’ll have to head on over there to get the full scoop, pun intended. But first—can I tell you that this ice cream tastes absolutely incredible despite what you may be thinking. And the lemon wafer cookie just puts it over the top. Basil. Who would of thought? Thankfully, Brooke had faith in me. She is one brave lady! While you’re there, stay awhile and check out all of her great recipes. Bon Appetit!

UPDATE: Basil Ice Cream recipe originally posted at Baking with Basil.

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Basil Ice Cream


  • Yield: 1 1/2 quarts 1x
Scale

Ingredients

  • 2 c. half and half
  • 1 c. heavy cream
  • 1 1/2 c. whole milk
  • 1/2 c. basil leaves, lightly packed
  • 1 1/4 c. sugar
  • dash of sea salt
  • 3 egg yolks
  • 1 tsp. vanilla extract

Instructions

  1. In a blender, puree milk and basil leaves.
  2. In a heavy bottomed sauce pan, combine milk puree, half and half, heavy cream, 1 cup of sugar, and salt. Whisk to combine. Give it a little taste to make sure you have enough salt.
  3. In a bowl, whisk together egg yolks and 1/4 cup of sugar.
  4. Over medium-high heat, heat milk mixture until sugar dissolves and begins to simmer. Slowly pour about one cup of the simmering milk mixture into the egg mixture, whisking constantly to temper the eggs (a.k.a. cook the eggs without scrambling them). Add egg mixture to sauce pan, stirring occasionally for about 5 minutes. Turn heat off. Add vanilla extract.
  5. Pour mixture in a large bowl. Cover and place in fridge to cool, about 3 hours. To speed up the cooling process, place bowl in an ice bath in the fridge, or place in the freezer sans ice bath.
  6. Once mixture is cold, make ice cream according to your machine’s instructions.
  7. Serve with a lemon wafer cookie (purchase at Whole Foods) and a sprig of basil if you wish.

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I’m writing this post as fast a my warm swollen fingers can type. I’m not telling you anything new when I say it’s hot out. Horribly hot. And I hate abhor the heat. The only thing that can make it better—iced coffee.

So stop what you’re doing right now and start making this. It has to sit overnight. You’ll thank me later, I promise. Your mornings will be happier and cooler. Your forehead will perspire a bit less. And your freshly pressed (Huh? Not me.) shirt wont stick to your damp back. It’s a christmas miracle in July.

No brewing is involved. I’ll explain below.

Drip, drip, drip.

With a dash of cream.

All better.

Iced Coffee
recipe from Smitten Kitchen, makes about 6 drinks

1 c. coffee (medium-coarse grind)
4 1/2 c. water

1. Pour coffee and water into a bowl. Cover and let sit for 12 hours.
2. Pull out your coffee carafe and filter. Place filter in the opening of the carafe and pour coffee mixture. Once strained, you have your concentrate so to speak.
3. Fill glass with equal parts concentrate and water, plus ice cubs. Or if you’re like me, just add ice cubes to the concentrate. I like it blacker than black. Store leftover concentrate covered in fridge.
4. Celebrate the lack of perspiration over your morning cup of joe.
5. Finally, friends don’t let friends drink hot coffee in the summer. Spread the word!

The other day, I made this. And topped it off with this. The other night, graduate school husband had the guys over, and they ate every last drop of this. However, they didn’t believe this was homemade, so he had to pull out the ice cream maker to prove that this was the real deal.

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Vanilla Ice Cream


  • Yield: 1 1/2 quarts 1x
Scale

Ingredients

  • 2 c. half and half
  • 1 1/2 c. whole milk
  • 1 c. heavy cream
  • 1 c. + 2 tbsp. pure cane sugar
  • dash of sea salt
  • 3 egg yolks
  • 1 tbsp. vanilla extract

Instructions

  1. In a heavy bottomed sauce pan (I use my Le Creuset), combine half and half, whole milk, heavy cream, 1 cup of sugar, and salt. Whisk to combine. Give it a little taste to make sure you have enough salt. Yes, salt.
  2. In a bowl, whisk together egg yolks and 2 tablespoons of sugar.
  3. Over medium-high heat, heat milk mixture until sugar dissolves and begins to simmer. Slowly pour about one cup of the simmering milk mixture into the egg mixture, whisking constantly to temper the eggs (a.k.a. cook the eggs without scrambling them). Add egg mixture to sauce pan, stirring occasionally for about 5 minutes. Turn heat off. Add vanilla extract.
  4. Pour mixture in a large bowl over a fine mesh sieve to catch any egg clumps. Cover and place in fridge to cool, about 3 hours. To speed up the cooling process, place bowl in an ice bath in the fridge, or place in the freezer sans ice bath.
  5. Once mixture is cold, make ice cream according to your machine’s instructions…

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… and then eat some of this. It’s the real deal.

SIDE NOTE: Help The Fauxmartha Facebook Page get 200 likes and a giveaway is in order!

Brioche Burger Buns | The Fauxmartha

Post and recipe updated: 5.25.2014

Finally, it’s that season again. I think. We had a horribly long winter in Chicago. And spring has been anything but spring. Depending on the day, it’s felt more like winter, summer, and fall. We were supposed to go camping this weekend, but the cold rainy weather kept us away. Saturday night, when I should have been roasting marshmallows, I tried to will the weather warmer by making burgers on the indoor grill. According to the 5-day forecast, it’s working! Read more

We celebrated my husband’s birthday last weekend. We’re now closer to 30 than 20. Kind of weird. In normal fashion, I asked him what kind of cake he wanted. Without hesitation, he said Lemon Raspberry Cake.

I was so excited he knew what he wanted, I made the cake without hesitation hoping he wouldn’t change his mind. As I was putting the final touches on the cake, I realized something. The cake was pink. Pale pink. I had just made my husband a pale pink birthday cake. I never considered that raspberry icing would produce a pink cake. Happy birthday little girl husband!

Luckily, he ate it in all it’s pale pink glory. I guess I could have done raspberry on the inside and lemon on the outside. The scarecrow said it best—If I only had a brain.

Speaking of lemon, this graced the inside of the cake.

Between all four layers.

Mini Lemon Raspberry Cake
Yellow Butter Cake + Lemon Curd + Raspberry Italian Meringue Buttercream

Yellow Butter Cake
I halved the Yellow Butter Cake recipe from a couple posts back. Bake in a square pan. Follow recipe as directed. Check cake at 20 minutes. Allow to cool. Cut cake into fourths to achieve mini square cake as pictured.

Lemon Curd
recipe from Cake Love by Warren Brown; yields 2 cups

1 c. fresh squeezed lemon juice
2 1/4 c. sugar
2 tsp. cornstarch
4 large eggs
4 egg yolks
1 1/2 sticks unsalted butter, chilled

1. Squeeze lemon juice making sure to strain out seeds. Measure sugar and cornstarch into a heavy bottomed saucepan. (I use my Le Creuset for this.) Crack eggs and yolks into a separate bowl and set aside.
2. Whisk lemon juice into sugar mixture, followed by the eggs and yolks.
3. Whisk in cold butter one tablespoon at a time.
4. Set saucepan over medium heat and bring to simmer, whisking continuously.
5. When you begin to see lava bubbles—large, slowly forming bubbles that burp steam—reduce the heat to the lowest setting and whisk briskly for 1 minute to pasteurize the lemon curd. (Lava bubbles usually appear 10 minutes in.)
6. Pour directly into bowl, and cover with plastic wrap pressed to surface to keep a skin from forming.
7. Immediately refrigerate for at least 3 hours before using.
Note: I halved the recipe for the mini cake. 

Raspberry Italian Meringue Buttercream
I halved the Italian Meringue Buttercream recipe from a couple posts back and added raspberries. Make recipe as directed. If you are making a full recipe, you’ll need 1/2 c. raspberries. If you are making a half recipe, you’ll need 1/4 c. raspberries. Puree raspberries in food processor. Using a fine mesh sieve, strain the puree into a bowl to remove seeds. Add puree to buttercream and whip until combined.

Ice the Cake
For a quick tutorial, click here. Serve cake at room temperature.

Can I let you in on a little secret? I wanted to show you a slice of the cake, but I wasn’t serving the cake until later that evening. So, I cut the cake. Took some pics. And put the cake back together. The Italian Meringue Buttercream is very forgiving like that.

Still pink, but good as new!

 
 
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