Tag Archives: ice cream

Buttermilk Ice Cream


Happy Friday Saturday! It seems like a while since I’ve been here. Summer was a whirlwind! I guess it’s technically still summer, but school has started where we live, so the carefree part of summer is over. Which means I’ll have more time for cooking and blogging!

This week the Cook the Book Fridays group made Buttermilk Ice Cream. As far as ice creams go, this recipe couldn’t have been easier. Heat up some heavy cream with sugar and corn syrup to dissolve the sugar, then cool thoroughly. Once cool, add buttermilk, then freeze in an ice cream maker (though I hear there are techniques for making ice cream without an ice cream maker).


Buttermilk Ice Cream is refreshing and delicious. The tang from the buttermilk gives the ice cream a flavor that reminds me of cheesecake. I am sure it would pair well with all sorts of things, from fruit to chocolate cake. I served it with fresh peaches and it was delicious!

If you would like to try Buttermilk Ice Cream, you can find the recipe on page 299 of David Lebovitz’s book My Paris Kitchen.

I am glad to be back, and I hope you will be hearing from me more regularly in the months ahead. Have a great weekend!



Filed under Cooking

FFWD: Waffles and Cream

Waffles and Cream

Happy French Friday!  I am going to keep this short and sweet because I am busy packing for a Spring Break trip to Seattle and we leave tomorrow morning. This week for French Fridays with Dorie, we made a tasty dessert called Waffles and Cream.

I decided to really go for it, and not only made the waffles, but I also made the ice cream and the caramel sauce.  I used the Vanilla Ice Cream and Warm Caramel Sauce recipes from the “Fundamentals and Flourishes” chapter of Around My French Table. The group isn’t officially trying to complete those recipes, but I am giving them a try when I have the chance to pair them with other recipes from the book.

Waffles with Ice Cream and Caramel Sauce

What a tasty and decadent dessert!  I loved the waffles, they were light and crisp and rich all at the same time.  The vanilla ice cream and caramel sauce topped them off nicely.  I would like to try these waffles for breakfast some time too.  They would be wonderful with berries and whipped cream.

I will try my best to read the rest of your FFWD posts, but it is always tricky when you’re out of town. I hope you all have a wonderful weekend and week!


Filed under Cooking

Mud Pie

Happy 4th of July to all of you in the U.S. – I hope you all had a fun day!  We had a relaxing family day.  I grilled some chicken and made homemade baked beans.  Yum!

I have always loved ice cream desserts and this Mud Pie recipe is one of my favorites. I often requested it for my birthday when I was growing up. This year I decided to make it myself to celebrate my birthday last week. Does anyone else find joy in making your own birthday cake?

My Mom got this recipe from The Seattle Times in the late 1970’s.  I usually make it with vanilla ice cream, but use whatever flavor you like! Coffee ice cream would be especially good.

Mud Pie

Print Recipe

  • 1½ cups chocolate cookie crumbs
  • ½ cup unsalted butter, divided
  • ½ gallon vanilla ice cream
  • 3 oz. semi-sweet chocolate
  • 1/3 cup sugar
  • 2/3 cup milk (I used 1%)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ½ cup chopped walnuts
  • whipped cream, optional

Preheat oven to 325°F.  Melt ¼ cup of the butter and mix into the cookie crumbs. Press mixture firmly and evenly into a 9- or 10-inch springform pan.  Bake for 10 minutes.  Cool completely.

Soften the ice cream and spoon it over the prepared crust, spreading it evenly.  Freeze until firm.

Melt the chocolate with the remaining ¼ cup butter.  Add the sugar and stir to mix.  Slowly stir in the milk and cook until the mixture boils.  Remove from the heat and add the vanilla and almond extracts.  Pour the chocolate mixture over the ice cream.  It’s OK if some of the ice cream melts into the chocolate.  Place in the freezer until the chocolate begins to firm up, 10 – 30 minutes.  Sprinkle the top of the pie with the walnuts.  Continue freezing until the chocolate is completely firm.

To serve, take the pie out of the freezer and let it rest at room temperature for 5 to 10 minutes.  Remove the outer ring from the pan and cut into slices.  Serve with dollops of whipped cream, if desired.

Note:  I used a springform pan, but you can also use a 9″ pie dish or a 7 1/2″ x 12″ baking dish.

Serves 12


Filed under Cooking

Lentil, Lemon, and Tuna Salad + Olive Oil Ice Cream

I seem to be on a every-other-week schedule lately.  I read somewhere a while back (I think it was on Simple Mom) about the “seasons” that occur when running a home-based business, especially if you have kids.  Some seasons you have a lot of time to devote to your business and other seasons you don’t.  Accepting the reality of the seasons and even preparing for them can help ease the pain of not having the time you wish you had.  The seasons can apply to a personal blog too, and I seem to be in an “off-season” right now.  And I’m OK with it.

I cooked two French Fridays with Dorie recipes this week (poor planning and a trip out of town caused last week’s to go unmade):  Lentil, Lemon, and Tuna Salad and Olive Oil Ice Cream.

The Lentil, Lemon, and Tuna Salad was unlike anything I had made before.  Lentils du Puy (French green lentils) are cooked and then combined with a mustard-olive tapenade vinaigrette, a preserved lemon, green onions, and canned tuna.  After a rest in the refrigerator to blend the flavors, the salad is served.  I served mine on a bed of mixed greens with sliced tomatoes adorning the sides.

I really liked this salad.  I loved the piquant flavors of the dressing mixed with the lentils and tuna.  Leftovers for lunch were quite tasty.  My husband was more neutral about this one.  While he didn’t mind it, he won’t be requesting it for future meals.

Quite intriguing was the Olive Oil Ice Cream.  It is a basic custard-based vanilla ice cream, except some of the cream is replaced with olive oil.  Dorie suggests tasting the olive oil before using it to make sure it doesn’t have a peppery finish.  I’m so glad she suggested this, because the oil I had planned on using did have a peppery finish.  I served this over two nights, two different ways.  I wanted to us to experience the ice cream fully.

The first night I served the ice cream plain, with just a drizzle of olive oil and a light sprinkling of grey sea salt.  I asked my husband to guess the flavor.  He couldn’t guess, but you can clearly taste the olive oil when you know it’s there.  The flavor was interesting (in a good way!) but we decided we would rather have plain vanilla or another flavor all-together for eating it plain.

The next night I served the ice cream drizzled in chocolate sauce and topped with a sprinkling of grey sea salt.  The flavors were fantastic together!  Dorie wasn’t kidding when she said the ice cream is “spectacularly good” with chocolate.  We both thoroughly enjoyed it and my husband was hoping for more the next night.

My conclusion with the ice cream is that I will make it again if I am serving it with something that it will go well with, but for “just eating”, I will stick to other flavors.  It was very fun to try!


Filed under Cooking