Pistachio Ice Cream

June 28, 2013July 1, 2013 ~ Crystle ~ 8 Comments

My husband is on vacation, and my family is trickling into town over this week and next. With the extra help around the house I’ve been able to stay in the kitchen more and tackle a few recipes I’ve been itching to try.

High on the kitchen to-do list are new ice cream recipes. What better way to ring in summer than with a fat scoop of homemade ice cream? I hope to have a few flavors in stock by the time everyone is here for a Fourth of July BBQ.

Since Pistachios are a pantry staple in my kitchen, it was only natural that I try out a Pistachio Ice Cream. This ice cream gets its nutty flavor from the almond extract and the lightly salted pistachios. I’d love to serve it over a hot white chocolate chip cookie, or even on my favorite Strawberry Galette.

Ingredients:

1 1/3 cups 2% milk

1 1/8 cups granulated sugar

3 cups half & half

1 1/2 teaspoon pure vanilla extract

1 teaspoon pure almond extract

1 1/2 cups shelled pistachios, roughly chopped (use lightly salted)

1/4 teaspoon xanthan gum (optional)

Instructions:

Pulse the pistachios a few times in a food processor using the chop function, or chop manually.

Using whisk attachment on mixer, mix milk and granulated sugar on low until dissolved, about 1-2 minutes. Stir in the half & half, vanilla and almond extracts.

Pour into ice cream maker and let mix until thickened, about 20-25 minutes. During the last 5 minutes, add the pistachios slowly. Serve immediately for a soft serve style treat, or freeze in an airtight container about two hours for a firmer blend.

Notes:

Xanthan gum is used in this recipe to keep the ice cream from getting icy overnight in the freezer. It will probably make its way into all of my ice cream recipes because I use 2% milk instead of whole. It’s optional, but it seems to do the trick.

Recipe adapted from Cuisinart.

Portland[ia] – Revisited

June 9, 2013June 7, 2013 ~ Crystle ~ 2 Comments

Last year when we visited Portland, OR, I was in the throe[up]s of my first trimester of pregnancy with Margot. I was horribly repulsed by the smell of any fragrant foods, and the last thing I wanted was a hot lunch on a hot day from a food truck. It was a missed opportunity, that wasn’t really missed at the time. This time around, even with baby in tote, I was not going to pass on some of Portland’s famous grub on the go. My Chicken Pesto sandwich and side salad was quickly and deliciously prepared, and tasted more artisanal than food from most sit-down restaurants.

I wish I had pictures to share, but I don’t. As soon as the food was placed into my hands, it was devoured. Sorry, not sorry. I think my husband, sister-in-law and I shouldn’t have skipped breakfast. Maybe then we could have savored lunch a little more. At least we didn’t miss a great opportunity to celebrate Donut day with a trip to VooDoo Doughnuts!

We also happened upon an estate sale in a (mini) mansion near Forest Park. The three story home, with epic views of a lush valley below, contained mod furniture for sale, top of the line gym equipment and a closet full of designer clothes–nearly all in my (current) size. I picked up a pair of designer jeans that seemed to be sent from God to fit my awkward post-pregnancy body.

Lucky, lucky, lucky.

The weather, food, sights and sounds were all agreeable in Portland; but most things are when you aren’t thirteen weeks pregnant.

Homemade Iced Vanilla Latte

June 4, 2013June 4, 2013 ~ Crystle ~ 4 Comments

I’m too caught up in the weather. I have a dozen or so cities saved into my weather checker favorites so I can regularly envy someone else’s weather. Santa Fe, NM, Bakersfield, CA, Oklahoma City, OK; you all seem to be having warmer weather than Washington State. I by no means miss the warm weather, but I do miss enjoying a cold beverage on a hot day, or walking out of an icy-cold movie theater into the sweltering summer heat. Those are the fondest memories I have of beating unbearable summer heat.

In honor of those missed (or hopefully, upcoming) summer days I’ve whipped up a delicious iced coffee drink; a subtle reminder that the seasons are changing. It’s brilliantly simple, and positively refreshing.

Iced Vanilla Latte Recipe

Ingredients:

For the Cold Brew Concentrate:

1 cup fresh ground espresso roast coffee (or the equivalent of making 8-10 cups in your coffee maker) – must be dark!

Cold water, enough to cover the grounds and fill the french press to the brim.

For the Latte:

One extremely generous splash of Vanilla Creamer, or a few pumps of vanilla syrup if you’ve got it. As you can see, I like my coffee drinks VERY WHITE.

1/2 or 1 cup cold milk, I use 2% — again according to preference

1/2 – 1 1/2 cups cold brew coffee concentrate, depending on how strong you like your coffee beverages

One small splash of half and half (optional)

1/4 tsp vanilla extract

Directions:

For the cold brew, grind espresso beans in grinder according to manufacturer directions. I use the setting to ration out grounds for 8 cups of coffee. Pour grounds into French press, add cold water to saturate the beans completely. Fill French press with water, and cover with plastic wrap. Allow coffee to steep for 8-16 hours at room temperature.

Then use French press plunger to separate the grounds from the brew. Pour into container with a lid to store in the fridge. I used a clean Nalgene water bottle.

Fill glass with ice, pour your preferred amount of coffee concentrate over ice. Add milk, creamer, vanilla extract and half and half, if using. Stir, and enjoy!