This frozen custard is similar to what you will find throughout the midwest. We especially like Sheridan’s frozen custard at the Crown Center in Kansas City. This recipe is for two as you will want to eat it the same day you make it (you can always multiply the recipe with no problems).
Make sure you use whole milk and heavy cream otherwise the texture won’t be correct.
It is based on the Chocolate Frozen Custard recipe at Serious Eats.
Posted in dessert, ice cream, recipe
Tagged cocoa, dessert, egg_yolk, heavy_cream, kosher_salt, light_corn_syrup, sugar, vanilla_extract, whole_milk
This recipe is based a recipe from Food & Wine. If the edges are crisp and the inside is a bit gooey you made it correctly.
There is a fine line between caramel and burnt sugar. Don’t cross it.
This recipe was adapted from a Martha Stewart recipe.
Makes approximately 2 cups. Continue reading
Thanks to this year’s El Niño effect there is currently an abundance of strawberries on the market (I can get them for 88 cents a pound at Ralph’s supermarkets in southern California). So I was ecstatic when I received a Food Network e-mail with a link to the Food Network Magazine Strawberry Shortcake French Toast recipe. If you add a spoon of fresh whipped cream, this is a breakfast I would be happy to order in a restaurant. Continue reading
Posted in breakfast, recipe
Tagged breakfast, butter, eggs, english_muffin, food_network, french_toast, milk, nutmeg, orange_zest, ralphs, recipe, strawberry, strawberry_shortcake_french_toast, sugar, vanilla_extract, whipped_cream