I recently had the awesome opportunity to work as an intern in the prep kitchen for a James Beard Award winning restaurant group. I know, pinch me, I’m a lucky woman. I will definitely write more about that experience, and share some of the many pastry items I made, but first since it’s summer, let’s start with ice cream. I made several ice creams during my 4 week residency. Two of my absolute favorites were Popcorn Ice Cream. Yes, you read that correctly. And Espresso Ice Cream. Both were made using a traditional cream base then whisking in egg yolks, cooking them to temperature, then using an ice cream machine. Velvety smooth result.

Since I don’t have one of those big hunky things in my home, I searched for easier ways to bring home the flavor, and make my hubby happy. He loves ice cream, and devoured both those flavors when I brought home samples.
In researching homemade methods, it seems that without using an ice cream machine, most recipes eliminate the yolks. Just as well. No yolks. No stress. Without the eggs, the whole process is much easier, since tempering the eggs, then cooking them slowly is a lengthy and delicate process. In a split second you can end up with scrambled eggs. (Although, then you would have a complete breakfast - espresso right inside your scrambled eggs.)
A no egg ice cream is just as yummy and 10 times easier. I think we can all agree that making our lives simpler is a good thing. Believe me when I say, I am always looking for more efficient ways to do anything. (As a matter of fact, during my time in the kitchen there, I came up with a different ways to punch donuts. And they were gracious enough to let me reorganized the menu books. Reorganized the utensil and gadget areas. And were open to a suggestion on assembling the coconut cakes. I am an efficiency junky.) So, let's get right to making this eye opening Espresso Ice Cream, shall we? Just in time for the 4th of July weekend.

Ingredients

2.5 c whole milk
4 c heavy cream
1 c sugar
1 t vanilla
4 T instant espresso , diluted
pinch salt

Instructions

Mix all the ingredients in a mixer. Whisk until combined. I diluted the espresso powder with a couple tablespoons of warm water.

Whisk it all together. Seems silly to show you but I have a thing for telling a story with images.

For the next step, there are a few different methods to get it to soft ice cream state. Some people eat the ice cream at that stage. It seemed a bit too soupy for me. Mine went into freezer so the mixture to get to a harder consistency. I split my batch into two so I could use two methods for comparison. (Experimentation is hard work but I'm willing to do it for you to bring the best results. Who I am kidding? The end result was ice cream!!)

Shake Until Your Arms Scream Method:
The first method I used was the plastic bag method. I poured the liquid in a quart plastic bag, and doubled the bag to prevent leakage. Then placed that bag into a gallon plastic bag with 4 T coarse salt and 4 cups of ice cubes. Sealed and vigorously shook it for 10 minutes. This was a work out for sure. I never knew how long 10 minutes lasted until my arms screamed out, "Is it ice cream, YET?" Once thickened, I poured the semi soft ice cream into a container and placed in the freezer to allow it to harden more.

That version seemed tiring, so I was thrilled that the other method was much less strenuous.

The Lazy, Just Freeze It Method:
I continued to whisk the mixture until it thickened. Then I place it in a glass loaf pan with plastic wrap covering the surface to prevent freezer burn. Then surrounded by ice and placed in the freezer. My arms thanked me. However, I forgot to continue to mix it every 1/2 hour or so as was suggested, but it seemed to freeze up just fine. So this is truly the lazy way, all benefits version.

Here are a few videos for you to watch.

Ice Cream in a Bag

Ice Cream without Machine

Freeze and Whisk Method

In the end, everyone seemed to love both versions. So you pick.

Work out with benefits.
Or straight up benefits.

Either way, this ice cream will get you raring to go. Other huge benefit ...bringing joy to your loved ones. I know it did mine.

JuanCarlos trying to eat with moderation.

My handsome husband enjoying a bowl of espresso ice cream with his other latest favorite, red wine from Châteauneuf-du-Pape.

Happy 4th, and summertime fun!

Have you ever had a dessert that was so yummy it formed a mental flavor print in your mind? So much so that when someone even mentions it your taste buds start screaming? I have witnessed this effect whenever my mom has suggested that she make her cream cheese cake. Which really isn't a cake at all, but a pie. Yet calling it a cheese pie just sounds weird. Whatever the name, this dessert is like Kryptonite for some people. Just push it near them and they begin to quiver. Place a slice in front of them and they turn to mush.

Over the past several decades my mom has gained legions of fans as she baked this simple, delightful dessert for a variety of different occasions. Always being a staple on her Thanksgiving dessert menu. So with that calorie laden holiday steaming down the highway, I wanted to share this super... and I mean super easy recipe with you. Mind you, I have no idea where from where this recipe emerged. I only know that she and my family have been making it for quite some time. It's now one of those desserts that my friends ask if my mom or I will be making. A while back, a friend who has a catering company enjoyed a slice at one of my parties. Upon tasting it, she hired me to make this dessert among some of my other baked goods for her one of her clients.

This 'pie' isn't that light fluffy cheese interior of a cake, but instead offers up a rich dense filling topped with a sour cream glaze. It's creamy and velvety, and you are gonna want a second pie. So maybe double the recipe below. One for your guests, and keep one for yourself!

Ingredients

For the pie filling:
12 oz. cream cheese
2 eggs, large
3/4 c sugar
1/2 t vanilla
9" Graham cracker crust
(Make your own or buy a pre-made version)

For the topping:
1 cup sour cream **
1 T sugar
1/2 t vanilla

**The original recipe calls for 8 oz sour cream which will give you a thin layer atop the pie. If you like the tangy flavor, then use the 1 pint version. It will give you a layer as thick as the layer of cheese.

Instructions

In a food processor, or with a hand mixer, beat together the cream cheese, eggs, sugar, vanilla until smooth and all combined. (Note: It helps if the cream cheese is room temperature.)

2. Fill the graham cracker crust with the cream cheese filling and smooth out to create an even surface. Bake at 350 degrees for 35-40 minutes or until the center is fully cooked. Check by piercing the center with a toothpick. If it comes out clean, the pie is done.

3. While the pie is baking, combine the topping ingredients together and stir until well incorporated.

Check your pie doneness by piercing the middle with a toothpick. When it comes out clean, it's ready for the topping. Photo credit: Rob Perri — Check your pie doneness by piercing the middle with a toothpick. When it comes out clean, it's ready for the topping. *Photo credit: Rob Perri*

4. Once the pie is done, let cool slightly then pour the topping onto the pie. Using an offset spatula or even flat butter knife, spread and smooth the sour cream topping over the entire top, completely covering the cream cheese filling.

That's a whole lotta LOVE right there by way of falling fluffy goodness. Photo credit: Rob Perri — That's a whole lotta LOVE right there by way of falling fluffy goodness. *Photo credit: Rob Perri*

5. Then place the pie back in the oven for another 5-7 minutes, just until the topping sets. Remove and let cool.

This pie has crunch, tart, sweet and tang. How many dessert can deliver on all that? Even though I've shown a lot of photos, this pie is but a few easy steps. Mix, fill, bake. Top, bake, eat!
So, if you are hosting, adding this dessert to your menu will not add stress in the least. (And it can be made well in advance.) And if you are a guest, volunteer to bring dessert. You will definitely be invited back and requested to bring this decadent cheese cake again. I mean pie!

Happy Sweet Tooth.

Since I used a store bought pie shell in a tin I felt the final presentation needed a little fancy schmancy. Using some parsley greens and tangerines tucked around a cake stand upped the 'pretty factor', giving it that holiday theme color pop. Pleas… — Since I used a store bought pie shell in a tin I felt the final presentation needed a little fancy schmancy. Using some parsley greens and tangerines tucked around a cake stand upped the 'pretty factor', giving it that holiday theme color pop. Please don't stress out thinking you need to fancy up this dessert. If it's not your thing, just slice it up. That said, go ahead and try copying my idea and build your confidence with styling. There's nothing wrong with imitation. Or find your own way to stylize your final presentation.

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