Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Wednesday, July 23, 2014

Lemon Gelato


Welcome to a Summer Ice Cream Social brought to you by Love in the Kitchen!  In celebration of National Ice Cream Month, I'll be bringing you delcious ice cream treats all week long.  Bring your favorite ice cream treats to share on our facebook page.  It can't be a "social" unless y'all stop by!



Today I am bringing you some memories from Rome.  On our recent trip, I fell in love with gelato.  Not that it was a hard sell.  Gelato is kind of high-octane ice cream - deep, rich flavors, with less fat in the base and less air churned into it during the freezing process. What's not to love?

And it was literally everywhere.  So lots of opportunity to taste!


I loved lemon gelato in particular, and am sharing my recipe with you today.  Meyer lemons are particularly good here with their sweet and almost floral tangy-ness.  If you can't find Meyer lemons, use regular lemons but add sugar to taste.

I used my ice cream maker for this recipe (I don't have a gelato maker).  I chilled the base longer than I would for ice cream to try to limit the amount of air I churned into the gelato, giving it a more authentic texture.

While this may not be perfectly Italian gelato, it is certainly perfectly delicious, and a new mainstay in my frozen treat repertoire!


Thanks for stopping by to see what this week's Summer Ice Cream Social has to offer!  Don't forget to check out our Facebook page for more information, and the other posts from this week:




Meyer Lemon Gelato

by Susan @ Love in the Kitchen
Prep Time: 15 minutes
Cook Time: 3 hours
Keywords: dessert lemon ice-cream Italian summer
Ingredients (about 1 quart)
  • 1 cup Meyer lemon Juice, about 6 lemons
  • zest from one Meyer lemon, very fine
  • 1 1/4 cup sugar
  • 1/2 cup milk
  • 1 cup fat-free half and half
  • 1/2 cup heavy cream
  • 1/2 tsp salt
Instructions
  • Stir the milk, cream, half and half, lemon juice, zest, sugar and salt together.
  • Using a wire whisk, mix until the sugar is dissolved and completely incorporated, and the mixture has thickened slightly.
  • Chill the mixture in the refrigerator for two to four hours or in the freezer for thirty minutes to one hour.
  • Pour the mixture into a Gelato or ice cream maker and process for about twenty minutes or according to the manufacturer’s instructions.
  • Serve right away at soft-serve consistency or freeze for 2 hours for firmer gelato.
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Tuesday, July 22, 2014

Cream Cheese Ice Cream in Red Velvet Brownie Cups


Welcome to a Summer Ice Cream Social brought to you by Love in the Kitchen!  In celebration of National Ice Cream Month, I'll be bringing you delcious ice cream treats all week long.  Bring your favorite ice cream treats to share on our facebook page.  It can't be a "social" unless y'all stop by!



Is your favorite part of cake the icing?  I know when it comes to cream cheese icing, it can be a tough choice for me.

Okay.  Let's be honest here.  I would totally choose cream cheese icing over the cake any day if I had to.  Because I love it so, I have been wanting to create a Cream Cheese Ice Cream that replicates the flavors of my favorite icing... in a summer-friendly and socially acceptable format.



So this Ice Cream is absolutely perfect.  Sweet and smooth and creamy, with the slightly tangy flavor of cream cheese, this frozen treat pairs with all kinds of things, from cake to chocolate sauce to fresh fruit.  Or just plain.

Red Velvet Brownies are the perfect vessel for this rich and smooth Cream Cheese Ice Cream.



Thanks for stopping by to see what this week's Summer Ice Cream Social has to offer!  Don't forget to check out our Facebook page for more information, and the other posts from this week:





Cream Cheese Ice Cream in Red Velvet Brownie Cups

by Susan Zentmyer
Ingredients
    For the Ice Cream
    • 8 ounces cream cheese, softened
    • 1 cup milk
    • 1 tablespoon fresh lemon juice
    • 1 cup sugar
    • 1 teaspoon salt
    • 1/2 cup heavy cream
    For the Red Velvet Brownie Cups
    • 1 box red velvet cake mix
    • 3/4 cup butter, melted
    • 1 egg
    • 1/2 cup water
    Instructions
    Make the Ice Cream
    Blend cream cheese, milk, lemon juice, sugar, and salt in a blender until smooth. (a blender or food processor is necessary in this step to ensure a very smooth mixture)
    Transfer to a bowl, then stir in cream. Chill mixture in the refrigerator for two to four hours or in freezer for one hour.
    Process cream cheese mixture in ice cream maker for 25 minutes, or according to manufacturer's instructions.
    Transfer to an airtight container and put in freezer to harden, at least 2 hours. Let ice cream soften 5 minutes before serving.
    Make the Brownie Cups
    Preheat oven to 325 degrees F.
    Combine egg, butter, water in a bowl. Add red velvet mix, stir until the ingredients are combined, and lumps are gone.
    Spray a 12-cup muffin tin with cooking spray. Divide the batter between them.
    Bake for 10 minutes.
    Spray the bottom of another muffin tin, and pull the brownies out of the oven. Lay the second muffin tin on top and lightly press.
    Continue baking the brownies for another 5 - 10 minutes.
    Let brownies cool for 15 minutes - with the second tin still in place. Once cooled, carefully remove the top tin. Remove the brownie cups from the tin and place on wire cooling rack.
    Assemble
    Place a brownie cup on a plate. Scoop two scooops of ice cream into the cup and enjoy!
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    Monday, July 21, 2014

    Tuesday's Table for July 22, 2014



    Welcome to Tuesday's Table!  Thank you so much for coming by and sharing all of your great ideas!  I get such inspiration from everyone's links.  This week we've got our Summer Ice Cream Social!  Have you got anything to bring to celebrate National Ice Cream Month with us?







    This week's feature is Pink Wing's Lemon Berry Eclairs.  How perfectly delectable do these treats look?!  For step-by-step instructions on how to re-create these in your kitechen, head over and see her site.





    Please grab a button  - and thanks so much for sharing!

    And now it's time to fill Tuesday's Table.  What kinds of delicious and creative things have been coming out of your kitchen lately?  I can't wait to see them!

    For this week's party, only a few guidelines:
    • Please share as many links as you like, but only if you haven't shared them here before
    • Add a link back to Tuesday's Table (or grab a button above!) so others can join in the fun
    • Follow me via Facebook, Pinterest, Twitter, Google+, RSS or Bloglovin (see my sidebar!)
    No other requirements, but visit the other links here, and I'd love for you to sign up for my email reminder here!

    And now, for this week's link party!




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    Peanut Butter Ice Cream



    Welcome to a Summer Ice Cream Social brought to you by Love in the Kitchen!  In celebration of National Ice Cream Month, I'll be bringing you delcious ice cream treats all week long.  Bring your favorite ice cream treats to share on our facebook page.  It can't be a "social" unless y'all stop by!


    Today I'm bringing you Peanut Butter Ice Cream.  This is a totally amazing ice cream, packed full of salty roasted peanuts and sweet smooth cream.


    You could add chocolate to this - a thick super-chocolatey fudge sauce would be wonderful - but really, it is pretty darn amazing just as is.  Even better, dare I say, than peanut butter straight from the jar!


    Check back here all this week for more from Love in the Kitchen's Summer Ice Cream Social!  And head over to Love in the Kitchen on Facebook for even more tips and recipes to help you make your favorite ice cream... and maybe even find a couple of new contenders for that #1 spot!





    Peanut Butter Ice Cream

    by Susan @ Love in the Kitchen
    Prep Time: 15 minutes
    Ingredients (1 quart)
    • 1 1/4 cup chunky peanut butter
    • 3/4 cup sugar
    • 1/2 teaspoon salt
    • 1 teaspoon vanilla
    • 2 cups half and half
    • 1 cup heavy whipping cream
    Instructions
    • In a stand mixer, mix the peanut butter, sugar, salt and vanilla. Add cup of the half and half, and beat on low speed until fully incorporated.
    • Add the remaining 1 cup f half and half and the cream and mix together completely.
    • Transfer the ice cream base into 1 gallon Ziploc freezer bag and seal tightly. Place the bag in the freezer and let chill for 30 minutes.
    • Process the ice cream according to your ice cream maker’s instructions, or about 25 minutes.
    • Transfer to a freezer container and freeze for at least two hours.
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    Sunday, July 20, 2014

    Turkey Burgers with Cranberry Ketchup and Grilled Shallots


    Welcome to the July 2014 issue of the CIC - Crazy Ingredient Challenge. Once a month Dawn at Spatulas On Parade gives a group of bloggers 2 crazy ingredients. We all take those 2 ingredients and create a new recipe, never published on our blogs and we all share them on the same day. We link to one another, you can see them below, and see who did what with the ingredients. We have lots of fun!

    This month's Crazy Ingredient Challenge is cranberries and shallots.  Cranberries always make me think of Thanksgiving, though, as The Boy pointed out to me, Thanksgiving is like four months away.

    But turkey isn't just for Thanksgiving, is it?  With perfect grilling weather at hand, this seemed like a great opportunity to make turkey burgers, with a Crazy Ingredient Challenge twist!



    Cranberries make wonderful sweet and savory ingredients, and this ketchup is a blend of both.  It has just the right tartness from the cranberries and vinegar, a touch of sweetness mingled with a little bit of spice.  On top of a turkey burger, this is fantastic.  And then add the pièce de résistance, buttery and richly carmelized shallots and you have a perfect burger!



    If you can't find fresh cranberries - I know it isn't quite the season for them - you can use frozen.  And you cn even use canned cranberry sauce if that is all you can find.  Just replace the cranberries, sugar and half the water with canned cranberry sauce (this works best with whole cranberries rather than the jellied sauce) and follow the rest of the recipe.  

    Check out the recipe below - you can see just how easy these are to make.  And go see what other delicious creations the Crazy Ingredient Challenge Chefs have made!








    Turkey Burgers with Cranberry Ketchup and Grilled Shallots

    by Susan @ Love in the Kitchen
    Ingredients (8 burgers)
      for the Cranberry Ketchup
        • 2 1/2 cups fresh cranberries
        • 1 1/2 cups sugar
        • 3/4 cup water
        • 1/4 cup red wine vinegar
        • 1 teaspoon cinnamon
        • 1 teaspoon cumin
        • 1 teaspoon ground black pepper
      for the Grilled Shallots
        • 1/4 cup butter
        • 1 cup thinly sliced shallots
        • 1 teaspoon ground black pepper
      for the Turkey Burgers
        • 2 pounds ground turkey (90% lean is best for juicy and flavorful burgers)
        • 1 teaspoon salt
        • 1 teaspoon ground black pepper
        • 1 teaspoon onion powder
        • 8 hamburger rolls (I like using Hawaiian sweet rolls like these from Kings because they have a soft fluffy texture with just a little sweetness, which works well with turkey burgers) 
      Instructions
      Make the Cranbery Ketchup
      • Add the cranberries, sugar and water to a saucepan and bring to a boil. Reduce heat to medium and simmer for about 15 minutes, until the cranberries begin to split open.
      • Stir in the red wine vinegar and spices. Simmer for another 15 minutes, until the sauce has thickened.
      • Coarsely mash the cranberries and remove from the heat.
      • Set aside to cool.
      Make the Shallots
      • Melt the butter in a saute pan. Add the shallots and saute over medium-low heat until the shallots are soft and brown, and all the butter has been incorporated into the shallots.
      Make the burgers
      • Mix the ground turkey, salt, pepper and onion powder together in a bowl. Form into 8 patties. Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. This will keep your burgers from shrinking and help them keep their shape - without having to press down on them while you grill. and place on a baking sheet.
      • Put the baking sheet in the freezer for 10 - 15 minutes.
      • Brush burgers with vegetable oil. Grill on medium high heat for about 5 minutes per side.
      • Brush the insides of the hamburger buns with melted butter. Place on the grill, buttered side down, and grill until lightly toasted - 1 to 2 minutes.
      Assemble the Turkey Burgers
      • Place a grilled turkey burger onto the bottom half of a toasted bun. Add 2 tablespoons of cranberry ketchup, 1 tablespoon of grilled shallots and top with the bun top.
      • Serve with sweet potato french fries.
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