Lemon Bar Ice Cream

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Are you guys watching Unbreakable Kimmy Schmidt on Netflix? I’ve been trying not to burn through the episodes, but I mean…I love a good binge watching session and for the last 2 nights Sean and I have been watching after we put Casper down for the night. (Side-note: he’s sleeping through the night most nights now…HALLELUJAH! Queue the choir of angels)! Anyway, I kind of love it. It’s a little cheesy in my favorite way, the theme song includes the line “Females are strong as hell!” (TRUE), and I always loved Ellie Kemper as Erin in The Office, plus Tina Fey is amazing, so needless to say I’ve become a quick fan of the show. Anyway, I feel like this ice cream might be something that would blow Kimmy’s mind and definitely elicit one of her 90’s throwback exclamations (possibly my favorite thing about her character).

I mean, this ice cream has a lot of good, exciting things happening: Lemon-scented vanilla bean ice cream base, tart meyer lemon curd ripples, and crunchy, buttery shortbread cookie crumbles! I definitely used the homemade Meyer Lemon Curd I shared last week, but there’s no reason you couldn’t use store-bought. It’s creamy, rich, sweet, tangy, and has a ton of texture and totally tastes like the ice cream version of a classic lemon bar without making a batch of lemon bars and churning them into a batch of ice cream. So, “By the power vested in me as an adult who is a grown-up”, maybe have ice cream for dinner (PS, don’t ever tell my son I okay’ed that). #hasbrown-nofilter

[recipe]

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Lemon Bar Ice Cream

This ice cream is a riff on my favorite, easy ice cream base from Jeni’s Splendid Ice Creams at Home.

If you don’t have a vanilla bean, go ahead and use 2 teaspoons of extract and skip the steeping portion of the recipe.

2 cups whole milk

4 teaspoons cornstarch

3 tablespoons cream cheese

1/4 teaspoon salt

1 1/4 cups heavy cream

2/3 cup sugar

2 tablespoons corn syrup

1 vanilla bean, split

zest of 1 lemon

1 cup Meyer Lemon Curd

1 1/2 cups crumbled, store-bought shortbread cookies

Prepare an ice bath in a clean sink basin or a large bowl.

In a small bowl, combine 1/4 cup of milk with the cornstarch, set slurry aside. Set the cream cheese in a large bowl and stir in the salt, place a mesh strainer over the top. Set aside.

Meanwhile, in a medium saucepan heat remaining milk with the cream. Scrape the vanilla beans from the pod and add both the scraped beans and pod to the milk and cream, as well as the lemon zest. Heat to a simmer, cover, and remove from heat. Let steep for 30 minutes. Remove the vanilla pod from the milk mixture and add sugar and corn syrup, reheat to a low boil. Quickly whisk in the cornstarch slurry and continue to boil, whisking, until thickened. Whisk a ladleful of the hot mixture into the cream cheese, before straining the remaining hot mixture into the cream cheese mixture and whisk to combine. Prepare an ice bath and pour the hot ice cream base into a large plastic bag. Chill bag in ice bath until cooled and process the mixture in an ice cream maker according to manufacturers instructions.

Once the ice cream is processed, layer 1/3 of the ice cream in the bottom of a lidded container, spoon 1/3 of the lemon curd over the top and sprinkle with 1/3 of the crumbled shortbread cookies. Repeat these steps with the remaining ice cream, curd, and cookies. Fit the lid over the container and freeze for several hours, until set. Serve with additional cookies and lemon curd, if you want. [/recipe]

 

Roasted Brussels Sprouts Dip and Brûléed Lemon Mascarpone Dip

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Roasted Brussels Sprouts Dip

Guys! A while back I made some warm, cheesy dips for Wisconsin Cheese Dairy Dips and damn, they are so good. Not to pat myself on the back or anything…but, I mean, cheese-on-cheese-on-cheese-plus-carbs always wins. One of these dips is savory and the other is sweet and both are totally holiday-party-worthy.

First, is the Roasted Brussels Sprouts Dip. It has my favorite way to eat brussels sprouts–roasted–plus bacon, cream cheese, and cheddar cheese!

Second, we have a Brûléed Lemon Mascarpone Dip. OMG, lemon curd, mascarpone, crunchy sugar topping, AND cookie dippers! DEAD. I highly suggest a spice cookie dipper for this. It’s a sweet, cheesy holiday miracle…as all holiday miracles should be.

Head over to Wisconsin Cheese for more dips and recipes!

Brûléed Lemon Mascarpone Dip

 

Full disclosure: I made these cheesy recipes for Wisconsin Cheese Dairy Dips and was compensated for recipe development and photos. However, as a cheese-lover, all opinions and words are my own. Enjoy!

Gingerbread Cake with Lemon-Ginger Cloud Frosting

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What can I say about this cake?

It’s a pretty, delicious, mess.

See, the heady spices of the ginger go so amazingly well with the super-light lemon-ginger frosting. But, slicing it is a test of patience for sure. This cake don’t slice pretty, it just is what it is. It’s one of those cakes that leans toward the rustic with it’s appearance and slice-ablility. The flavors are magic–I mean, citrus and spice is so magical! The cake is full of warm and fragrant spice–it’s sturdy and totally holiday appropriate. The frosting is like eating a lemony, gingered, tangy cloud. It just melts on the tongue and the tarteness of the curd cuts through the rich spice of the cake. The flavors are all the best parts of the season and I could totally see this cake as part of a holiday spread, in all its messy glory.

Gingerbread Cake

Makes 1, 8inch round cake. 

Adapted from this recipe. 

1 stick (4 ounces) unsalted butter, melted and cooled to room temp.

1/2 cup buttermilk

2 eggs

1/2 cup molasses

1/2 cup sugar

2 teaspoons vanilla

1 Tablespoon fresh grated ginger

2 cups cake flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground, dried ginger

1 teaspoon cinnamon

1/2 teaspoon black pepper

1/2 teaspoon ground cardamom

1/4 teaspoon allspice

1/4 teaspoon nutmeg

Preheat oven to 350*F, grease an 8inch round cake pan and line the bottom with parchment. Set aside.

Melt butter–in a saucepan or microwave. Set aside to cool.

In a medium bowl whisk together the buttermilk  eggs, molasses, sugar, vanilla, and ginger. Whisk in the cooled butter, mix well to combine.

In large mixing bowl, whisk together the flour, baking powder, baking soda, salt ginger, cinnamon, pepper, cardamom, nutmeg, and allspice. Pour the wet ingredients into the dry mixture and whisk until just combined and there are no longer any dry streaks of flour. Scrape the batter into the prepared pan and bake in the center of the oven for 45-55 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and cool one a rack for 10 minutes before turning out and cooling completely. Can be stored wrapped well in plastic for 3 days.

Lemon-Ginger Curd

adapted from Baking: From My Home to Yours

1 Tablespoon fresh grated ginger

3/4 cup fresh lemon juice

1 1/4 cups sugar

6 egg yolks

1 egg

pinch of salt

6 Tablespoons unsalted butter

Combine everything in a saucepan and whisk to break up eggs. Whisk over medium-low heat, until butter is melted and everything is well combined. Continue to whisk over med-low heat until the curd has thickened and coats the back of a spoon. Curd will thicken a bit as it cools. Scrape the curd into a mesh sieve over a bowl, press the curd through the sieve. Press plastic wrap onto the surface of the curd. Cool to room temperature and then cool in the refrigerator until ready to use. Can be stored, covered well in the refrigerator, for about 1 week.

Seven Minute Frosting

adapted from Smitten Kitchen

This frosting is best the day it is made. 

2 large egg whites

2 Tablespoons pure maple syrup

2 Tablespoons corn syrup

1/2 cup sugar

2 Tablespoons water

2 teaspoons vanilla extract

Combine all the ingredients in a heatproof mixing or mixer bowl, set over a pan of simmering water and whisk quickly and continuously until the mixture begins to get light in color, foamy, no longer has any sugar granules when rubbed between two fingers, and is just hot to the touch. Remove the bowl from the pan of water and beat with an electric mixer or stand mixer with the whisk attachment for about 6-7 minutes or until the frosting is bright white, light, and holds a stiff peak.

To Assemble:

For the Lemon-Ginger Cloud Frosting, take about 1/3 of the Seven Minute Frosting and whisk it with 4 Tablespoons of lemon curd. Fold the frosting/curd mixture into the remaining Seven Minute Frosting.

When I next make this cake, I will definitely not cut it into layers. Cut your cake into layers, if desired, and create a dam using the Lemon Cloud Frosting about 1/4 inch from the edge of the cake using a piping bag. Fill the center with lemon curd. Top with second layer, chill to set up. Since, I am not going to do this layer thing again, I would do the same thing with the frosting dam and curd, but on top of the cake. Then, cover the top with the remaining Lemon-Ginger Cloud Frosting. It’s pretty messy, but this cake is best at room temperature. It would be nice to frost it just before serving.