Last night we had some good friends over for dinner. We hadn’t caught up in a while, I love to cook and we also wanted to have an opportunity to say thanks for taking such good care of our dog while we were away over Christmas and New Years. T&R are always there to take amazing care of our dog when we go out of town. Thanks again T&R. It’s so nice to know that he’s in such capable hands and we know there are times that he can be a bit of a handful. You guys rock!
I’ve been slacking off when it comes to blog posts lately. I think a lot of it has to do with this post. There was so much to say about our Thanksgivukkah celebration and there never seemed to be enough time to write about it. But today I have no excuse. It’s snowing outside. All the housework has been done. My belly is full of chicken soup and an apple crisp. I’m ready to write. Let’s do this.
On how to make hokey pokey ice cream with toffee bits from scratch.
Summer is on its way out so the need for cool desserts has begun to subside. Alas, it’s time to bid adieu to the ice cream maker attachment for a year. But a challenge was set by my husband two days ago. “Replicate hokey pokey ice cream” was the request. What the heck is hokey pokey ice cream? Well it depends on who you ask. If you ask my husband he will say that it’s vanilla ice cream with chewy toffee bits spread throughout the mixture. If you ask ANYONE ELSE ON THIS PLANET they will tell you it’s vanilla ice cream with hokey pokey aka honeycomb candy spread throughout. I found countless recipes online talking about preparing honeycomb and mixing it throughout vanilla ice cream. Ok, I might not be telling the full story here. There is this one product on the market in Australia that happens to be called hokey pokey ice cream which does reference toffee bits. Streets describes the flavor as “Creamy vanilla and honeycomb swirled with reduced fat ice cream with crunchy toffee bits. Made with wholesome dairy milk and a smile in every spoonful”. Ok, challenge set, no specific recipes with toffee bits around so it was time to get creative.
Yes it’s summer and yes I’m obsessed with my new ice cream maker. I took a two week (involuntary!) break from ice cream prep. You can’t have ice cream every weekend, or can you? Anyhow, I was very excited to get back to it and try out this No-Cook Strawberry Ice Cream recipe that I found on SouthernLiving/MyRecipes.
This is really a follow up from my earlier ice cream post and also a kind of experiment of no cook (philadelphia style) ice cream vs the classic french style ice cream. While the earlier post focused on the french custard style of ice cream that required a kind of cooking process, this ice cream recipe was super quick and much simpler to prepare. Combine a few things together, chill, cut up strawberries and voila. Ice cream! It was still a two day process for me but seemed like a lot less work. There was also less stressing over questions like “Have I cooked the eggs correctly? is this the right temperature? Is this a complete flop?”
Why strawberry? Well I tried chocolate and mint choc chip so I thought that something with fruit was a nice way to mix things up. Plus, it’s rare that I cook anything that comes out pink so I thought that might be fun too!
eatyeats 