Roasted Cherry Vanilla Ice Cream with Chocolate

Roasted Cherries:

12 ounces sweet cherries

1 tablespoon sugar

2 teaspoons vanilla extract

Vanilla Ice Cream Base:

1 1/4 cups half-and-half (or substitute whole milk)

1 vanilla bean, split lengthwise and scraped (or substitute 1-2 tablespoons vanilla extract)

1/2 cup sugar

1/8 teaspoon fine sea salt

4 large egg yolks

1 1/4 cups heavy whipping cream

4 ounces bittersweet chocolate, coarsely chopped (1 scant cup)

Make the roasted cherries:

Position a rack in the center of the oven and heat oven to 450º F.  Spread the cherries in a single layer in a small, rimmed baking dish or pan.  Sprinkle with the sugar and 1 teaspoon vanilla extract.  Roast the cherries in the oven, giving the pan a shuffle every 5 minutes, until they are oozing juice and beginning to collapse, about 15 minutes.  Watch them closely so that the juices don't burn.  Remove from the oven and let cool.

When the cherries are cool enough to handle, pit them, making sure to save all the juice.  Chop the cherries coarsely, into roughly quarters or eighths.  Combine the chopped cherries, their juice, and the remaining teaspoon of vanilla extract in a jar, and chill.

Make the vanilla ice cream base:

In a medium saucepan, warm the half-and-half with the vanilla bean pod and scrapings over medium heat, until it steams and small bubbles form on the bottom of the pan, swirling occasionally.  Remove from the heat, cover the pot, and let steep for 30-60 minutes.

Add the sugar and salt, and re-warm the half-and-half until steamy hot, swirling to dissolve the sugar.  Place the egg yolks in a medium bowl, and set the bowl on a damp towel.  Place the heavy cream in a heatproof medium bowl and set a fine mesh strainer over the top.

Whisking constantly, dribble the hot half-and-half mixture into the egg yolks.  Pour the mixture back into the pot and set it over a low flame.  Stir the custard constantly with a heat-proof silicone spatula or wooden spoon, scraping the bottom and corners of the pot well, until the custard thickens slightly and/or registers 170º F on an instant-read thermometer.  This will only take a few minutes.  Immediately strain the custard into the cold cream.  Return the vanilla pod to the custard, and chill until very cold, at least 4 hours and preferably overnight, or up to 2 days.

Churn the ice cream:

Remove the vanilla pod.  Place the ice cream base in the freezer for 30 minutes to get it really cold, stirring once halfway through.  Place the cherries in the freezer, too, along with a 9x5 metal loaf pan, or a vessel of equal size that will hold your finished ice cream.

Meanwhile, place the chopped chocolate in a heatproof bowl, and set the bowl over a pot of steaming, not simmering, water, stirring occasionally until it is completely melted.  Keep the chocolate warm.  Churn the ice cream base in your ice cream maker until frozen.  Gently swirl in the chilled cherries and their liquid.  Do this by hand, with a spoon, so that the ice cream retains a marbled look of burgundy streaks on white, rather than becoming uniformly pink.

Finish the ice cream:

Make sure your chocolate is warm and runny, but not hot.  Working quickly to minimize ice cream meltage, spread about one quarter of the ice cream into the pan.  Use a teaspoon to drizzle thin ribbons of about one quarter of the chocolate over the ice cream.  Repeat with another layer of ice cream, then chocolate.  Continue until you've used up all the ice cream, ending with a final layer of chocolate drizzle.

Place the ice cream in the freezer to harden; this will take about 4 hours or overnight. Once hardened, transfer the ice cream to an airtight container. 

From The Bojon Gourmet blog

Vanilla Mug Cake

1/4 cup plus 2 tablespoons all-purpose flour

2 tablespoons granulated sugar

1/4 teaspoon baking powder

1/8 teaspoon salt

1/4 cup plus 2 tablespoons milk

1 teaspoon vanilla bean paste

1 1/2 teaspoons vanilla extract

2 tablespoons butter, melted

In a medium bowl, whisk together the dry ingredients.

In a measuring cup, whisk together the milk, vanilla bean paste, and vanilla extract.

Make a well in the center of the dry ingredients, then pour the milk mixture into the center, followed by the melted butter.  Whisk until no lumps remain and batter is smooth and well-combined.

Pour into a 16-ounce microwave-safe mug, or two smaller mugs.

Microwave on high for 130 seconds or 2 minutes and 10 seconds.

Carefully remove from microwave and enjoy!

Serves 1 or 2.

From Table for Two blog

Vanilla Cake

1 cup vegetable oil
1 3/4 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
2 3/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups sour cream

Heat oven to 325 F.  Grease and flour three 8-inch cake pans.  

In the bowl of a stand mixer, using the paddle attachment, cream together oil and sugar for 3 minutes, until fluffy.  Add eggs one at a time, mixing well between each addition and scraping the sides of the bowl.  Add the vanilla and mix well.  

In a separate bowl, sift together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture.  Scrape the sides of the bowl and mix on low for about 1 minute.  

Add the sour cream and mix just enough to incorporate, about 30 seconds.

Pour the batter evenly into cake pans.  Gently tap the bottom of the cake pan on the counter to release any air bubbles.  Place the pans in the oven on the center rack and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Remove the cakes from the oven and place on a cooling rack.  Cool for 10 minutes, then remove the cakes from pans and finish cooling cakes completely on the cooling rack.

From FamilyTableTreasures.com, with minor change

Proper Egg Custard

300 ml (1 1/4 cups) whole milk
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla paste
100 grams (1/2 cup) granulated sugar
3 egg yolks

Put the milk and the vanilla bean and half of the sugar in a saucepan, and heat to just below boiling point.  Remove from the heat, cover, and leave to infuse for at least 15 minutes.

In a heatproof bowl, combine the egg yolks with the remaining sugar.  Beat with a handheld electric mixer until the mixture is thick and pale and holds its shape for a few seconds when a ribbon of mix is trailed across the top.  Bring the milk back to boiling point and pour onto the yolks and sugar in a thin stream, whisking steadily.

Place the bowl over a pan of simmering water and stir frequently with a wooden spoon until the custard thickens; judge by looking at the mixture on the back of the spoon.  If it forms a thin film, draw a finger across; if this holds when the spoon is tilted, it should be thick enough.  If you have a temperature probe, it should read 185 F.  As soon as the required thickness and/or temperature are achieved, remove the pan from the heat, pour the mixture into a jug, remove the vanilla pod, and serve.

Serves 4.

From National Trust Book of Crumbles by Laura Mason

Vanilla Egg Cream

2 tablespoons Vanilla Simple Syrup
4 ounces cold whole milk
4 ounces cold seltzer

In a tall glass, mix together vanilla simple syrup, milk, and seltzer; stir well to combine.  Serve immediately.

Serves 1.

From Martha Stewart website

Vanilla Simple Syrup

1 cup sugar
1 cup water
1/2 vanilla bean (optional)
1 1/2 teaspoons pure vanilla extract (decrease to 1 teaspoon if using vanilla bean)

Bring sugar and 1 cup water to boil in a saucepan over medium heat.  If desired, split vanilla bean in half and scrape seeds into water.  Cook, stirring, until sugar has dissolved.  Let cool completely.  Remove vanilla bean, if using.  Stir in vanilla extract.

Makes 1 1/2 cups. 

From Martha Stewart website

Vanilla Creme Anglaise

200 ml cream (about 1 scant cup)
200 ml milk (about 1 scant cup)
1 vanilla pod, split and seeds scraped
4 egg yolks
40 grams sugar (about 1/4 cup)

Heat the cream and milk in a heavy-based saucepan over moderate heat.  Add the vanilla seeds and scraped pod and bring to the boil.  Remove from the heat and leave to infuse for 5-10 minutes.  

Put the egg yolks and sugar into a large mixing bowl and whisk together until pale and creamy.  Pour the hot liquid into the egg mixture a little at a time and whisk gently to combine.  Pour back into the saucepan and cook gently over moderate heat for about 8 minutes.  Stir frequently with a wooden spoon until the custard thickens to coat the back of the spoon.

Remove from the heat and strain through a fine sieve.  Serve the hot custard immediately or allow to cool and store in a sealed container in the refrigerator for up to 5 days.

Makes 500 ml.

From French Lessons by Justin North

Marble Pound Cake with Chocolate Glaze

3 cups (12 ounces) cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups granulated sugar, divided
1/2 cup natural (not Dutch-processed) cocoa powder
6 tablespoons water
1 1/2 cups (3 sticks or 12 ounces) unsalted butter, softened
1 1/2 teaspoons vanilla extract
5 large eggs
1/2 cup whole milk
2/3 cup Bittersweet Chocolate Glaze

Heat the oven to 325° F.

Grease and flour a 10-inch Bundt pan.

Sift together the flour, baking powder, and salt.

In a medium bowl, whisk together 1/2 cup of the sugar, the cocoa powder, and water until smooth.

In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very cream, about 2 minutes.  Gradually beat in the remaining 2 cups sugar.  Increase the speed to medium-high and beat until the mixture is well-blended and light, about 4 minutes.  At medium speed, beat in the vanilla, then beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.  At low speed, add the dry ingredients in three additions, alternating with the milk in two additions and mixing just until blended. 

Add 3 cups of the batter to the cocoa mixture and stir until blended.  Spoon one-third of the remaining plain batter into the prepared pan and smooth it into an even layer.  Spoon one-third of the chocolate batter over the plain batter and smooth it into an even layer.   Spoon over another third of the plain batter, then another third of the chocolate batter, smoothing the layers.  Repeat with the remaining batters, ending with the chocolate batter.

Bake the cake for 60 to 70 minutes, until a cake tester inserted in the center comes out clean.  Cool the cake in the pan on a wire rack for 15 minutes, then invert the cake onto the rack and cool completely.

To glaze the cake, place a piece of foil or wax paper under the rack.  Slowly pour the glaze over the top of the cake, letting it drip down the sides.  Let the glaze set for about 30 minutes before slicing the cake.

Serves 12 to 14.


From The Cake Book by Tish Boyle

Vanilla Gelato

2 cups whole milk
1 cup heavy cream
1/2 vanilla bean
4 large egg yolks
2/3 cup sugar
3/4 teaspoon pure vanilla extract
Pinch of salt

In a heavy-bottom saucepan, combine the milk and cream.  Split the vanilla bean in half lengthwise and scrape the seeds from the bean into the cold milk and cream mixture. 

Place the milk mixture over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.  Remove the pan from the heat and set aside for 20 minutes to steep.  Return the pan to the heat and bring the mixture back to 170°F. 

Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth.  Gradually whisk in the sugar until it is well-incorporated and the mixture is thick and pale yellow.  Temper the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously.  Return the custard to the saucepan and place over low heat.  Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F.  Do not bring to a boil.

Pour the mixture through a fine-mesh strainer into a clean bowl and let cool to room temperature, stirring every 5 minutes or so.  To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir the custard until cooled.  Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.

Remove the custard from the refrigerator and gently whisk in the vanilla extract and salt.  Freeze in an ice cream maker.

Makes about 1 quart of gelato.


From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin

Vanilla Bean Pound Cake

2 cups cake flour
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup plus 3 tablespoons (1 3/8 sticks) unsalted butter, melted and cooled to slightly warm
1/4 cup heavy cream, at room temperature
1/2 vanilla bean
4 eggs
1 1/4 cups granulated sugar
Confectioners' sugar for dusting

Position a rack in the center of the oven, and heat the oven to 350° F. Butter and flour a 9x5-inch loaf pan or 6-cup bundt pan.

In a medium bowl, sift together the flour, baking powder, and salt.  Set aside.

In a large bowl, whisk together the butter and cream.  Split the 1/2 vanilla bean lengthwise and scrape the seeds from the pod into the butter-cream mixture.  Whisk well to distribute the seeds evenly.  The mixture should have the consistency of a thick liquid; if the butter hardens into little lumps, heat the mixture gently until the butter melts again.  Set aside.

Using a stand mixture fitted with the whisk attachment (or a handheld mixer), beat together the eggs and granulated sugar on medium speed for 4 to 5 minutes, or until light and fluffy and lemon-colored.  (If you use a handheld mixer, this same step will take 8 to 10 minutes.)

Using a rubber spatula, gently fold the flour mixture into the egg mixture just until combined.  Fold about one-fourth of the egg-flour mixture into the butter-cream mixture to lighten it.  Then fold in the remaining egg-flour mixture just until thoroughly combined.  Pour the batter into the prepared pan. 

Bake for1 hour or so, or until the top of the cake is golden brown and springs back when you press it in the middle.  Let cool in the pan on a wire rack for at least 30 minutes.

When the cake has cooled for at least 30 minutes, pop it out of the pan and place it on the rack.  Lightly dust with confectioners' sugar just before serving.

The cake can be stored tightly wrapped in plastic wrap at room temperature for up to 3 days.


From Flour by Joanne Chang

Vanilla Pudding

1/3 cup sugar
4 tablespoons cornstarch
1/4 teaspoon salt
4 cups milk
4 slightly-beaten egg yolks or 2 well-beaten eggs
2 teaspoons vanilla

In a saucepan, blend sugar, cornstarch and salt, and then add milk.  Cook and stir over medium heat until thickened and bubbly.  Cook and stir 2 minutes more.  Remove from heat.

Stir a small amount of the hot milk mixture into the beaten egg, and the return the egg mixture to the hot milk mixture.  Cook and stir 2 minutes more.  Remove from heat.  Add the vanilla and stir.  Pour into dishes and chill.

For chocolate pudding, follow the vanilla directions, increasing the sugar to about 1/2 cup.  Add 2 1-ounce squares of unsweetened chocolate with the milk.


from Mom

Gingerbread and Caramel Trifle

Make the following:

Gingerbread
Vanilla Bean Pudding
Caramel Sauce
Whipped cream (about 2 cups heavy cream whipped with about 3 tablespoons sugar)


Gingerbread (from Claudia Fleming/Gramercy Tavern)

1 cup Guinness Stout
1 cup molasses
1/2 teapoon baking soda
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
3 large eggs
1/4 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup vegetable oil

Heat oven to 350°F. Generously butter 9x9 or 8x10-inch cake pan and dust with flour, knocking out excess.

Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.

Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined. Pour batter into pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 30 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.


Vanilla Bean Pudding (from Smitten Kitchen blog)

2 2/3 cups whole milk, divided
1/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
Seeds from 1/2 vanilla bean (or 2 teaspoons of vanilla extract)
1 large egg

Bring 2 cups of the milk to a boil in a medium saucepan. While it is heating, combine sugar, cornstarch, salt and vanilla bean (if you’re replacing it with extract, don’t add it yet; if you’d like to toss the leftover vanilla bean pods in the pot with the simmering milk for an extra vanilla boost, go for it) in the bottom of a medium, heatproof bowl.

Into the sugar and cornstarch mixture, gradually whisk the remaining 2/3 cup whole milk, a little at a time so lumps do not form, then whisk in the egg. Once the milk in the saucepan is boiling, very gradually add it to the cornstarch mixture in the bowl, whisking the whole time.

 Return the mixture back to the saucepan, stirring constantly with a silicon spatula or wooden spoon. Once it comes to a simmer, cook it for one minute longer (which will cook the cornstarch and egg fully). Stir in vanilla extract, if you’re using it, and transfer to a bowl. Cover with plastic wrap and chill in refrigerator until fully set, about 2 hours.


Caramel Sauce (from Joy of Cooking)
1 cup sugar
1/4 cup water
4 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
2 teaspoons vanilla
Pinch of salt

Place the sugar in a small, heavy saucepan. Add water evenly. Set pan over medium-high heat and swirl gently until the sugar is dissolved and the syrup is clear. Avoid letting the syrup boil until the sugar is completely dissolved.

Increase the heat to high, cover the pan tightly, and boil the syrup for 2 minutes. Uncover the pan and continue to boil the syrup until it begins to darken around the edges. Swirl the pan until the syrup turns deep amber.

Remove from the heat and add butter. Beat gently until incorporated. Stir in the heavy cream, vanilla, and salt.


To assemble trifle...
Cut gingerbread into 1-inch cubes. Put half the gingerbread pieces in bottom of glass bowl, then drizzle with half caramel sauce. Top with half of the pudding, and then repeat with remaining gingerbread, sauce, and pudding. Spoon whipped cream onto the top.

Serves 8 to 12.