Light and Fresh | Fettuccine Al-Fake-O!

June 10, 2013 By 25 Comments

Fettuccine Al-Fake-O! | Once Upon a Recipe

Dear Universe,

I would like to make a proposition.

Fettuccine Al-Fake-O! | Once Upon a Recipe

Let’s add a few more hours to the day. Let’s make every day 36 hours long instead of 24. A deliciously long 12-hour night sleep will be mandatory and then we’ll still have 24 other hours during which we can make a living, love on all our family and friends, work out, catch up on all of our favorite TV shows, listen to all the best music, and cook/bake/eat/drink all the things. And do all of the other wonderful/demanding/amazing/worthy/necessary activities in our lives.

Fettuccine Al-Fake-O! | Once Upon a Recipe

And let’s make it happen immediately! Three day weekends are also on the wish list.

Most sincerely,

Amanda

Fettuccine Al-Fake-O! | Once Upon a Recipe

While it is unlikely for my wish for more hours in a day to come true, it might just be possible to squeeze more into the hours we already have. Quick and easy meals like this affectionately named Fettuccine Al-Fake-O will fill your belly with delicious and healthy things, without requiring tons of time in the kitchen. And guess what? It’s freaking vegan. Remember when I made you that vegan ice cream? Yeah, I hopped aboard the vegan train and you’re comin’ with me! (But don’t worry, I still really like butter and cheese and meat and stuff)

Disclaimer: Dudes, let’s be real. A sauce made without loads of butter, cream, and cheese is not going to taste like a sauce that is made with all of the above. I mean, I’m not freaking David Copperfield. However…this vegan avocado “alfredo” sauce is made with wholesome and delicious ingredients, and it tastes pretty amazing. It literally takes minutes to pull together, giving you more time for the important stuff. And if you enjoy lighter meals made with fresh ingredients during the hot summer months, this is the perfect dish for you. Live it up!

Fettuccine Al-Fake-O! | Once Upon a Recipe

Fettuccine Al-Fake-O! (barely adapted from The Kind Life)

If you are a garlic fiend like me, up the garlic to 3 cloves. If you don’t enjoy having garlic breath for days, or just aren’t a big garlic fan, reduce the garlic to 1 clove. The garlic packs a pretty big punch, so be warned. Also, this pasta tastes best when enjoyed immediately. I would be a bit leery of reheating it in the microwave, due to the avocado base. 

1 ripe avocado

1 large handful of fresh basil

1-3 cloves of garlic

Half a lemon

Salt and pepper to taste

2 servings of cooked fettuccine

In a food processor, blend the avocado, basil, garlic, the juice from the lemon together until smooth. Season with salt and pepper, to taste. Toss the sauce with the hot, cooked pasta until evenly coated. Serve immediately. Top with a pinch of lemon zest, if desired. And if you aren’t vegan, a little freshly grated parmesan cheese sprinkled on top tastes pretty darn good too.

Fettuccine Al-Fake-O! | Once Upon a Recipe

PS. If you are going to be kissing anyone in the hours after consuming this tasty dish, perhaps you should encourage your partner to enjoy the same meal. Just sayin’…

Filed Under: Main Dishes, Pasta, Summer, Vegetarian Tagged With: , , , ,

Vegan and Deceivin’ | Vanilla Macadamia Nut Coffee Coconut Ice Cream

May 27, 2013 By 38 Comments

Vanilla Macadmia Nut Coffee Coconut Ice Cream | Once Upon a Recipe

Well ahoy there, friends! Pardon my absence – I have been without Internet access for the past while. Looonnnggg story. But tonight finds me stationed at a coffee shop, a ginormous green tea lemonade by my side, and free access to the Interwebs. Huzzah!

I have decided that I need to do this more often – not for the free Internet – but for the sake of quiet and the absence of distractions. It is nice to come to a place and just sit and write, without leaping up every five minutes to fetch Bella’s ball for her, change the load of laundry, or feel the urge to turn the TV for background noise. Perhaps it will become a regular event.

Vanilla Macadamia Nut Coffee Coconut Ice Cream | Once Upon a Recipe

However, let’s get back to the food. I have to be honest. I’ve had a few busts in the kitchen lately. I’m a believer in only sharing food and recipes that I really love, and that I think you’ll love too, and I have not been churning many winners out of my kitchen lately. A big part of that has been a result of a busy schedule, and the fact that I typically have time to make one big pot of something that I feast on throughout the week. Day 5 leftovers = not my favorite thing.

Despite my lackluster kitchen efforts, I did manage to get around to dusting off my ice cream maker this past weekend and made the first batch of ice cream of the season. And I had to share.

Vanilla Macadmia Nut Coffee Coconut Ice Cream | Once Upon a Recipe

Almost a month has passed since Dana first shared her Coffee Coconut Ice Cream recipe. I immediately bookmarked it. However, I bookmark a lot of recipes, and sometimes things get lost in the shuffle, despite my good intentions. Thankfully, I follow a few great food blogs (read: several hundred…) and occasionally the same recipe will have caught another blogger’s eye, prompting them to post the recipe (or their version of it), which then gives me a nice little reminder about that bookmark I made. Ahh, the circle of life blogging. It’s totally a thing.

So…when the lovely Clara re-posted Dana’s recipe last week, I knew I had to take it as a sign from the food gods that I was intended to make this ice cream. One should never ignore a sign from the food gods!

Vanilla Macadmia Nut Coffee Coconut Ice Cream | Once Upon a Recipe

Oh goodness, am I ever glad that I listened. First of all, I changed up the recipe just a little. In place of the regular brewed coffee, I used the vanilla macadamia nut coffee that I brought back from Hawaii last month. I added a bit more vanilla, and then tossed in some toasted macadamia nuts and mini dark chocolate chips. This ice cream is vegan, peeps. That may be a selling feature for some (ie. Vegans, the dairy-intolerant, etc.). However, I can assure you that no one will ever know that it is. Oh, and surprisingly, the coconut flavor is not overwhelming. The creaminess is so deceiving, you’ll think you’re eating regular ice cream. It’s vegan and deceivin’! (Yep, came up with that one all by myself…)

One more thing – if you don’t already own an ice cream maker, you may want to change that. I was given mine as a gift, and to be honest, I never thought I would enjoy it as much as I do. The fact is, there’s something rather lovely about homemade ice cream, and it’s darn easy to make too. I declare Summer 2013 as the season of ice cream adventure!

Vanilla Macadamia Nut Coffee Coconut Ice Cream | Once Upon a Recipe

Vanilla Macadamia Nut Coffee Coconut Ice Cream (adapted from Minimalist Baker)

Makes about 1.5 quarts. Feel free to experiment with different flavors of coffee, if you’re so inclined. Change up the add-ins too! And use premium quality coconut milk, if possible. It will make a big difference. 

2 cans full-fat coconut milk

¾ cup brewed coffee (I used vanilla macadamia nut coffee)

¾ cup sugar

2 tsp. vanilla

¾ cup toasted and chopped macadamia nuts

½ cup mini dark chocolate chips

Combine the coconut milk, coffee, and sugar in a saucepan over medium heat. Stir until the sugar dissolves, about 5 minutes. Remove from heat and add in the vanilla. Transfer the mixture to a bowl, cover and refrigerate until well chilled (at least 6 hours or overnight). Churn in your ice cream maker (according to manufacturer’s instructions). Mine took about 25 minutes. Fold in the macadamia nuts and chocolate chips. Transfer to a Tupperware container (or loaf pan!) and cover with plastic wrap. Allow the plastic wrap to touch the surface of the ice cream, as this will help prevent ice crystals from forming. Freeze for at least 4 hours. Scoop and serve!

Vanilla Macadamia Nut Coffee Coconut Ice Cream | Once Upon a Recipe

Filed Under: Summer, Sweet Treats Tagged With: , , , , ,

A Farewell to Summer | Strawberry Rhubarb Crumb Cake

September 11, 2012 By 24 Comments

Fall is here. Can you feel it? The hours of daylight are becoming shorter, a chill descends upon us in the late evening and lingers until late morning, and I have turned on the seat heaters in my car once or twice (for reals). The leaves are beginning to turn those beautiful shades of gold. Pumpkin spice lattés are back! I find myself craving hearty soups and comfort food for dinner instead of lighter summertime fare. I want to bake with apples and pumpkin and delicious fall spices.

Over the past week or so, things have felt different to me. It’s interesting how the universe ebbs and flows, and how each season brings with it new ideas, feelings, and goals. I was reflecting on this post the other day, and I was reminded of the idea that Fall, in a sense, marks the beginning of a new year.

Fall presents an opportunity for a fresh start. Last Summer, the psychic told me that the number nine repeatedly made an appearance in my tea leaves, palm, and tarot cards. Based on that, he predicted that September was going to be an important month. Six weeks later, at my friend’s wedding reception, her mother hugged me and randomly said “Always remember that number nine is lucky” before walking away. Nothing noteworthy happened last September. But I’m convinced. This September is mine.

In less than two weeks, I am going to run my first half marathon. I’m freaking a little bit. Maybe a lot actually. I don’t feel as prepared as I would like. The running partners that I signed up for the race with have decided to withdraw their registrations due to running injuries. I’ve been having painful shin splints over the past couple of weeks – probably a result of overtraining as I frantically prepare for a 22km trek through the mountains. Friends, I am scared. But I am also excited. I know that I can do it – now it’s just a matter of doing it. Mind over matter. Positive thinking. Believing in myself.

For me, Fall also means turning another year older. In exactly one month, I will celebrate another year of living. Of experiences and lessons learned. It seems that once one passes the age of 25, birthdays aren’t quite as fun or exciting as they used to be (ie. the girlie sleepovers). But this year, I’m milkin’ it. I will only turn 28 once, so I damn well better celebrate it. My favorite people + lots of wine + a kick-ass birthday cake + a little dancing = the only way to do it.

But before half marathons and birthdays (and all of the other incredible things that are on the horizon), we must bid farewell to Summer. This cake is one way to do just that. A delicious sour cream cake is topped with a strawberry and rhubarb quick jam and then blanketed with crumble topping. We’re talking ample cake-to-crumble ratio here friends.

So quick! Bake this pretty little cake up before all of the strawberries have disappeared from the shelves and a garden full of rhubarb is just a memory! And enjoy a slice with a steaming up of coffee or tea, or for breakfast, and preferably with someone fabulous. I most certainly did.

Strawberry Rhubarb Crumb Cake (adapted from About.com, Southern Food Guide)

For the filling:

2 cups rhubarb, thinly sliced

1 pint strawberries, sliced and slightly mashed

1 TBSP. fresh lemon (or lime) juice

2/3 cup sugar

3 TBSP. cornstarch

For the cake:

1 1/2 cups all-purpose flour

1/4 tsp. baking soda

1 tsp. baking powder

Pinch of salt

1/2 cup (1 stick) butter, softened

3/4 cup sugar

2 eggs

1/2 cup sour cream

2 tsp. vanilla extract

For the crumble topping:

3/4 cup all-purpose flour

1/2 cup sugar

1/2 tsp. ground cinnamon

Pinch of ground nutmeg

5 TBSP. melted butter

1/2 cup chopped pecans

For the filling: In a medium saucepan, combine the rhubarb, mashed strawberries, and lemon juice. Mix the sugar and cornstarch together and add to the fruit mixture. Bring to a simmer, then reduce the heat to low and stir until thickened (about 5 minutes). Remove from heat and let cool.

For the cake: Preheat the oven to 350°F. Combine the 1 1/2 cups flour, baking soda, baking powder, and salt in a bowl.

In a large mixing bowl, beat the butter with the 3/4 cup sugar until light and fluffy. Add in the eggs and sour cream, and then the vanilla. Slowly add in the flour mixture until smooth and blended. Spread in a greased 9-inch springform pan. Spoon the cooled filling mixture over the cake batter.

For the crumble topping: Combine the ingredients, mix well, and sprinkle evenly over the filling layer. Bake for about 45-50 minutes, or until the cake is firm and topping is lightly browned. Allow to fully cool before slicing. The cake will keep, well-wrapped in the refrigerator, for a couple of days.

PS. You guys rock. In case I don’t tell you often enough. xoxo

 

Filed Under: Breakfast, Fruit, Summer, Sweet Treats Tagged With: , , , , , ,

Some Things and a Pizza (Zucchini, Tomato, Feta, and Balsamic)

August 29, 2012 By 8 Comments

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Well hello there strangers. Long time no see. Don’t worry, I’m not blaming you. I take full responsibility for our lack of chatting lately, and the lack of sharing going on around here. You see, I’ve been on holidays for the last week and a half. I wish I could say that I’ve been on a beach or lounging lakeside somewhere far away from here, sipping on cocktails and exerting myself as little as possible. But no, this summer I’m having a little staycation right within my humble abode. As lovely as vacations are, staycations can be rather delightful as well. Staycations allow a person to forego the stress of packing, gratuitous spending, long days of traveling, and instead allow one to do things that need doing around the house (ie. tackling that dang room, which for the record, I still haven’t tackled), relax less than should be necessary while on holidays, and be productive with important projects, such as one’s food blog. While I am definitely succeeding with the first two things, clearly I have missed the mark on that last one. #epicfail

 

 

 

 

 

 

 

 

 

 

 

 

Trust me, I had the best of intentions going into this staycation of mine. I had envisioned baking or cooking up something fabulous on a daily basis, sharing a recipe with you every other day, and basically overstaying my welcome on the interwebs over these couple of weeks. But the thing about staycations is, they allow you to really live, and put responsibility aside when other things come up – things like invitations for patio drinks at 2pm/4pm/8pm on a beautiful summer day, a sporadic trip to the park to sit and read a good book, sleeping in way later than necessary, random backyard/living room yoga, or quick little road trips to visit friends that you just don’t see often enough. My mantra for my holidays? You only live once. YOLO! And sometimes, when you’re in the thick of YOLO’ing, blogging takes a back seat for a short while. PS. If you require further deets about YOLO’ing, Joy and Tracy got ya covered.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

However, I did manage to whip up this simple and delicious summer pizza, and after taking the first bite, I snapped a couple of photos so that I could share it with you. But first, a couple of things…

First of all, I joined Pinterest. Finally! I realize I’m a bit behind the eight ball on this one, but better late than never. Too be honest, I was a little stumped by Pinterest when I first checked it out a few months ago (pins? boards? say what?), but a friend gave me a quick tutorial last week (thanks J!) and I am officially obsessed. OBSESSED. If you wish to follow me, you can search for me under onceuponarecipe.

Secondly, I caved on another social media front and now Once Upon a Recipe has a Facebook page! Check it out here.

 

 

 

 

 

 

 

 

 

 

 

 

And now, onto the good stuff, a fabulous pizza that I created last week. What started out as a venture to use up some of the market produce that was on its last legs in my fridge ended with one of the most delicious pizzas I’ve created in a long time. I don’t really want to call it a recipe, but here are some guidelines for you.

Zucchini, Tomato, and Feta Pizza with Balsamic Reduction

Start off with a pizza dough of your choice. I used some fresh dough from my local Italian market, but if you want to make your own, go for it! I have a great recipe for whole wheat pizza dough that you can find here.

Preheat your oven to 425°F. Spray a large baking sheet with non-stick spray and sprinkle lightly with cornmeal. The cornmeal will help create a nice crispy crust! Stretch out your dough to the desired thickness (I made mine quite thin), and brush with olive oil. Cover with thinly sliced veggies of your choice – I used zucchini and grape tomatoes, as well as thinly sliced fresh mozzarella. Sprinkle with crumbled feta cheese, and season with good sea salt (I used fleur de sel) and freshly ground black pepper. Bake for 16-20 minutes, or until the crust is golden brown and the cheese is bubbly.

You can eat this pizza as is, and it will be delicious. But if you want to take it over the top, make a quick balsamic reduction (pour 1/4 cup of balsamic vinegar into a small saucepan and allow to reduce to about half over medium heat), and drizzle it over the hot pizza. OMG. YOLO, indeed.

 

 

 

 

 

 

 

 

 

 

 

 

More recipes coming up soon friends, pinky swear! xoxo

Filed Under: Chatter, Main Dishes, Summer, Vegetables and Legumes, Vegetarian Tagged With: , , , , , , ,

All Choked Up | Grilled Artichokes with Lemon Garlic Aioli

August 11, 2012 By 8 Comments

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Friends, can you believe that August is nearly half over? That these glorious, hot, sunshine and thunderstorm-filled days are whipping by us at break neck speed? And before we know it, we will be trudging through another long, cold, snowy winter? *sigh* My apologies for the pessimistic ‘tude that I’m rocking right now. Summer just ain’t long enough!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

However, I do have some advice for making the best of the rest of these summer days. Ready?

1.Get outside. Spend as much time out there as you can! Eat outside, drink outside, be active outside (emphasis on eat and drink). Have a bonfire, roast marshmallows, and devour s’mores. Sit outside and read a book. Get out there and soak up summer!

2.Make these. Don’t ask questions, just do it. Preferably in combination with #1.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

3.Go to the farmers’ market. Summer farmers’ markets are fabulous. Fresh produce in its prime. Delicious local goods. Supporting your community. All the things!

4.Eat more ice cream. This should not require an argument, but if you have your doubts, Em has you covered. And if you require any inspiration, look no further.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

5.Sleep in. It is summer, after all. And while we might not be 16 anymore, with the glory of summer holidays to waste away by sleeping until 1pm, try to sneak in an extra hour or two of slumber and savor a lazy weekend morning. Preferably followed by pancakes and hot coffee.

6.Get away. Even if you can’t swing an exotic summer holiday, get out of town for a weekend. Enjoy a change of scenery! Go to the beach, the mountains, go camping. Just get out. Your mind will thank you.

7.Grill up some artichokes and then dip them in lemon garlic aioli and stuff them into your face. Seriously.

Artichokes are delicious (and beautiful!) things. I had never bought or eaten a whole artichoke prior to trying this recipe. Canned artichokes often find their way into my grocery basket for use in a spinach and artichoke dip or onto homemade pizza. But there’s more to artichokes than their lovely little hearts! They’ve got cute little leaves that you can dip into a tasty aioli and then pull the flesh from with your teeth. With simple flavors like lemon and garlic, and the wonderful char created by a hot grill, these are a great appetizer or side to any summer meal. Get grillin’ friends, and enjoy summer!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Grilled Artichokes with Lemon Garlic Aioli (barely adapted from Food For My Family)

For the artichokes:
3 whole artichokes
2 lemons
1/4 cup extra virgin olive oil
3 cloves garlic
1/2 teaspoon sea salt
Freshly ground black pepper

Fill a large bowl with water, and add the juice from one lemon, saving the rind. Cut the artichokes in half and immediately submerge in the water (to prevent browning). Bring a (very) large pot of water to a boil and add in the squeezed lemon rind. Transfer the artichokes to the boiling water. Boil for 20 minutes, stirring occasionally.

Fire up the grill. In a large bowl, add the juice from the other lemon, olive oil, garlic, salt and pepper. When the artichokes are done boiling, drain them on a paper towel and then toss them around in the bowl to coat them.

With the grill on medium heat, add the artichokes to the grill. Brush the artichokes with the remaining oil mixture in the bowl. Turn every five minutes until artichokes start to char (mine took about 15 minutes). Remove from heat.

For the lemon garlic aioli:
1/4 cup mayonnaise
2 cloves garlic, minced
Juice from 1/2 of a lemon
1 green onion, diced
1/2 teaspoon salt
Freshly ground black pepper

Mix together all ingredients in a small bowl. Refrigerate until ready to serve with the grilled artichokes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Things might get messy. Have your napkins ready.

The photos in this post were taken with Instagram, an iPhone app. If you are an IG user and want to follow my daily foodie (etc.) life, you can find me at @onceuponarecipe.

Filed Under: Appetizers, Sides, Summer, Vegetables and Legumes, Vegetarian Tagged With: , , , , , , ,

Things Are Working Out | Lemon Coconut Cookies

July 31, 2012 By 25 Comments

Hello friends. My mind is full and cluttered today, so rather than fill your screens with my typical mutterings, I thought I would share a passage from a book I’ve been enjoying lately. If you’ve never heard of Melody Beattie’s Journey to the Heart, you should check it out. Journey to the Heart is a book of daily meditations – lovely and inspirational words to guide you on the path towards spiritual growth. If you just rolled your eyes, and spiritual growth isn’t your thang, keep scrolling for a wicked recipe. If you’re intrigued, keep on reading.

Many of my yoga instructors routinely read passages from this book, and during one particular class I connected so strongly to the passage that was shared that I approached the instructor afterwards to ask her what she was reading from. I picked up a copy of the book not long after that, and I’ve been slowly working my way through it. If you like what you hear, you might wish to get your hands on a copy too.

Things Are Working Out (Journey to the Heart: Daily Meditations on the Path to Freeing Your Soul, HarperCollins, 1996, p. 255-256):

Right now, this moment, things are working out. We natter away, trying to control, shape, and form. Trying to figure things out. We back off, then come closer. We worry and wonder. But things are working out. Things are working out as beautifully and Divinely as possible. The dance of life is taking place in sync with the rhythm of the universe.

Everything is working out, moving forward, evolving. There is a rhythm, an energy, a life force that continues, that shapes, that grows. You do not have to fight, resist, control, or even understand it. All you need to do is be – be present for your life, your love, yourself.

Your soul will lead you on. Your inner voice, your heart, is leading you on. Quiet your mind and trust that where you are and where you’re being led is perfect.

You don’t have to try to get it all together. You don’t have to strive to “have it all.” You already do have all that you need.

How many times have you been through an experience, fretting and fearful about the shape things were taking, only later to exclaim, Oh, I see now. Things were working out all along! Learn to say and believe that now.

Let your mind see what your soul already knows: things are working out perfectly. 

Sometimes it’s easy to worry and over think where we are at in our lives – are we doing enough? Are we doing too little? Relax. Breathe. Everything is working out, let’s enjoy the journey.

Be present. 

And now, a delicious, sweet, tart, chewy cookie for you to enjoy on this spectacular, overwhelming, complicated journey that is life. Lemon and coconut lovers, this one’s for you. As well as those who are curious about what would happen if a macaroon and lemon cookie had a lovechild.

Lemon Coconut Cookies (from Hershey’s Kitchens)

Makes about 2 dozen cookies.

1/4 cup butter, softened

1 cup granulated sugar

Zest from 2 lemons (about 2 tsp.)

2 eggs

1 1/2 cups all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

1 cup shredded coconut

Powdered sugar, for rolling

Preheat your oven to 300°F. Beat the butter and sugar together until fluffy. Add the eggs and lemon zest, and beat until well mixed. In a separate bowl, stir together the flour, baking powder, and salt. Gradually add the flour mixture to the butter/sugar mixture, beating until well blended. Stir in the coconut. Cover and refrigerate the dough for at least an hour (or overnight), until the dough is firm enough to handle.

Roll the dough into 1.5-inch balls, roll in the powdered sugar, and place two inches apart on a lined baking sheet. Bake for 16-18 minutes until the edges are set. Move the cookies to a wire rack and allow to cool completely.

The last two photos in this post were taken with Instagram, an iPhone app. If you are an IG user and want to follow my daily foodie (etc.) life, you can find me at @onceuponarecipe. 
Now go make these cookies!
Filed Under: Summer, Sweet Treats Tagged With: , , , , ,

I Scream, You Scream, We All Scream For… | Mint Chocolate Chip Ice Cream

July 11, 2012 By 31 Comments

Friends, I have a very sad confession to make. I have had an ice cream maker sitting, unused, in its original box, for one and a half long years. I received it as a gift for Christmas in 2010. I had good intentions of using it immediately. I picked out recipes. I formulated ice cream-making plans. And it never happened.

You see, whenever I followed through on those good intentions, and got all geared up to make ice cream, I’d open the box and realize (for the bazillionth time) that the canister needed to be frozen for at least 8 hours prior to using it. And I’m embarrassed to report that instead of taking it out of the box and sticking in the freezer to avoid the same disappointment the next time around, I just closed it right back up again. It is important to note that there was one other very labor intensive step required…washing the canister. Sometimes I confuse even myself.

Thankfully, I righted all of these wrongs last weekend when I did the smart thing and stuck that dang canister into the freezer, and the next day went out and picked up my ice cream making supplies. And then I got straight to makin’ ice cream!

The combination of mint and chocolate has been one of my favorites for a long time, so I immediately began searching for a mint chocolate chip ice cream recipe. Cool, minty ice cream chock full of dark chocolate chunks. And let me tell you…there is nothing quite like a humongous bowl of cold, minty ice cream on a hot summer evening to help cool a person down. Heat wave is an understatement. Let’s just say there’s been much spread eagle, underwear only, fan blasting directly at the bed insomnia sleeping going on lately. Thank goodness for ice cream.

PS. July is National Ice Cream month! Don’t be surprised if you see another ice cream recipe (or two) posted here in the next few weeks. I’ve spotted a recipe for peanut butter ice cream…trouble!

Mint Chocolate Chip Ice Cream (adapted from The Kitchn)

Makes about two quarts.

3 cups fresh mint leaves

4 cups half and half

3/4 cup sugar

A pinch of salt

1 tsp. vanilla

4 egg yolks

6 ounces good quality dark chocolate, chopped

Tear the mint leaves off of their stems and put in a bowl. Pound with a pestle or large spoon just until they are bruised and start to give off their delicious minty fragrance.

In a heavy saucepan over medium heat, whisk together the half and half, sugar, and salt. Heat until the mixture just begins to steam, the remove from heat, add the mint leaves, and cover. Steep for about two hours. Once the mixture has steeped, strain out the mint leaves and bring the mixture to just under a simmer. Whisk the egg yolks together in a small bowl and add a cup of the cream to temper the eggs. Whisk it all back into the saucepan and cook, stirring, until the custard reaches 170º to 174ºF (this only took a couple of minutes for me). Remove from heat and stir in the vanilla. Pour into a bowl, cover, and refrigerate overnight.

We’re ready to make ice cream! First, chop the chocolate into chunks and set aside. Freeze the custard in your ice cream maker according to directions, adding the chocolate about halfway through. Transfer ice cream to a container and cover with plastic wrap so that the wrap is touching the surface of the ice cream (this will prevent ice crystals from forming). Freeze for at least four hours before serving. Enjoy!

Filed Under: Summer, Sweet Treats Tagged With: , , , , ,