Author: angela

Posted on

Life is sweet at the Delaware Beach

Our first ice cream stop on the way the the Broadkill Beach, DE : Vandwerwende Farm, Greenwood, DE. It came recommended, and it didn’t disappoint. Monday afternoon was a great time, before the evening crowds. Maple walnut, butter pecan. I bought a bottle of blueberry balsamic dressing, and I left it on the window ledge.

Then, we also tried:

Hopkins Farm Creamery. Milton, DE. You can see the cows, and there’s a nice picnic area / playground. Strawberry cheesecake, which was bright pink with cream-cheese and graham cracker chunks. I didn’t get what I ordered, but the coconut and chocolate banana was a good choice – even if it was Jeanne’s pick, and not mine.

Marigold Creamery. Lewes, DE. Also recommended, by Annie this time. Cute, food-truck like venue along the bike path. Sunny picnic tables so you can wave to the bikers.  Banana Honey Oat (WWT), Counter Culture Coffee Toffee Almond Crunch (AT), Lemon Frozen Yogurt with Bennett’s Blueberry Swirl (MT). Wooden spoons.

King’s Homemade Ice Cream, Lewes, DE.  Homemade ice cream since 1972. Also a shop in Milton, DE. Fresh butterfat milk from a local dairy is poured into two 10 gallon batch freezers.  Flavors enjoyed: Butter Brickle, Coconut.

Before the trip:

Dolcezza is a gelato & coffee shop. Dupont Circle. Washington, DC. After a family dinner at  Bistrot Du Coin, a French restaurant that’s been there for 20+ years. Gelato was perfect after seafood, steak and pommes frites. Locally sourced ingredients. Great gelato texture. Coffee was better at Bustrot Du Coin, however – but it is a an ice cream shop.

Posted on

Make Roumy for Cheese

We visited Aladdin Market on Main Street in Laurel, MD today, and we tried what they called Roomy Cheese. Roumy (also known as Romy or Romi or Turkish cheese) is made from cow’s and water buffalo milk.

It’s an Egyptian cheese in the Parmesan family. The cheese we bought was salty, with  complex flavor.  It seems to be slightly aged, but still soft and crumbly.

Roumy was yummy.

One site said Roumy cheese is sold in some markets un-aged in slices and  ready-to-use packages. It is a staple in Egyptian breakfast.

Aladdin Market let us try it before buying, and they also said it sometimes comes with black pepper.

We also visited the Prince George’s County Memorial Library Laurel Branch so I could renew my Library cart. Pretty place, and only 6 years old.

Posted on

Ice Cream from DC to Ohio

Toms Ice Cream Bowl - Restaurant

Tom’s Ice Cream Bowl– Zanesville, OH. Also candy and nuts.

GRAETER’S BEAVERCREEK ice cream – Made in Ohio / Paris pot style with high butterfat. Started in Cincinnati, but many Ohio locations.

Stoner’s Ice Cream Parlor, 100 N Detroit St West Liberty, OH. Serves Perry’s Ice Cream from Akron, NY. Near the Urbana aviation museum. Also has 3 thrift shops on main street. Candy store we didn’t make.

FRANCIS FAMILY RESTAURANT and Ice Cream Parlour. Cambridge, Ohio, the home of Hopalong Cassidy actor, William Lawrence Boyd. Velvet Ice Cream: Tastes so good, it’s gotta be Velvet – Utica, OH

Posted on

Butterscotch-Pecan Ice Cream

For the ice cream:
¾ cup dark brown sugar
6 tablespoons white sugar
1 cup whole milk
3.5 cups half-and-half
4 large egg yolks
1 tablespoon vanilla extract
1 teaspoon tapioca powder
For the buttered pecans, brown in a skillet or in the oven:
1½ tbsp. butter
1½ cups pecan halves
¼ tsp. coarse salt
In a large microwave-safe bowl (8 cups), beat eggs and sugar until mixture is thick. Add milk and beat well. Microwave mixture on medium (50 percent) until slightly thickened (8-12 minutes depending on your microwave power); stirring / whisking every 2-3 minutes. Add the tapioca powder dissolved in a little milk.
Chill. Add the half-and-half and vanilla. Cool in refrigerator and chill overnight if possible.
Freeze in an ice cream machine. Add the pecans at the end.
It made about a quart and a pint. It’s likely not enough fat for texture, but we’ll see after it hardens.  (2 cups milk to 2 cups whipping cream usually works well. )
1/2/2022 Adapted from Beranbaum’s Ready for Dessert and Microwave Ice Cream recipe
Posted on

Tangy frozen lemon yogurt

Total time: 10 minutes, plus chilling and freezing time
Servings: Makes 1 quart
3 cups plain whole-milk yogurt, preferably Greek-style
2 teaspoons chopped lemon zest
1/4 cup freshly squeezed lemon juice
2/3 cup sugar
1 tablespoon glucose (or agave nectar or mild-flavored honey)
1/4 teaspoon citric acid, plus a sprinkle more, if desired – didn’t have any
Pinch of salt
1. Puree the yogurt, lemon zest and juice, sugar, nectar or honey, citric acid and salt in a blender until smooth. Taste, and add a sprinkle more citric acid if you want it extra tangy.
2. Chill for one hour, then freeze in your ice cream maker according to the manufacturer’s instructions.
Each one-half cup serving: 186 calories; 6 grams protein; 22 grams carbohydrates; 0 fiber; 9 grams fat; 7 grams saturated fat; 15 mg. cholesterol; 49 mg. sodium.
2/20/2021
  • Used Fage Greek yogurt, whole milk, 5% milkfat.
  • About 4 cups of slurry, but didn’t put it in the blender.
  • 4 cups, up to about the first rung.
  • There was still another cup of yogurt in the container, so make the recipe just a 1/3 bigger?
  • Aged overnight.
  • Took about 15 minutes in 2 quart Cuisinart.
  • Just like a great soft serve right out of the container.
  • didn’t have any citric acid, which is supposed to make it tarter.
  • Flavor / texture great right out of the ice cream make, but then  it freezes hard as a rock.
Posted on

ICE CREAM BORN IN A MICROWAVE

Microwave Vanilla Ice Cream
ICE CREAM BORN IN A MICROWAVE
Tried 7/10/2021 – Almost perfect
Classic Vanilla Ice Cream
Makes 1 quart
  • 3 large egg yolks
  • 3/4 cup sugar
  • 2 cups milk
  • 2 cups whipping cream
  • 1 tablespoon vanilla extract (used paste)
In a large microwave-safe bowl, beat eggs and sugar until mixture is thick and lemon-colored. Add milk and beat well. Microwave mixture on medium (50 percent) until slightly thickened (8-12 minutes depending on your microwave power); stirring / whisking every 2-3 minutes. Chill in refrigerator until cool (about 30 minutes).
Stir in cream and vanilla. Chill in refrigerator at least 2 to 3 hours, preferably overnight. Freeze according to ice cream freezer manufacturer’s directions.
Notes:
Worked out great: No pot – just one Pyrex bowl. Didn’t heat up the kitchen. Took half the time.
Almost perfect texture. Could be a little less hard. Good flavor.
Made 4.25 cups. 4.50 is likely the limit in the 2 quart Cuisinart. Made 1 quart and a small 1.5 cup container.
Took about 20 minutes, though the machine didn’t shut off.
I forgot to put the microwave to 50%, so the milk may have gotten over-heated, but it didn’t seem to make a difference.
Posted on

Top 20 Ice Cream Flavors: Guess What We Made?

Top 20 Ice Cream Flavors
1) Vanilla (439,108 hashtags)
2) Matcha (315,714 hashtags)
3) Chocolate (301,979 hashtags)
4) Coconut (184,669 hashtags)
5) Strawberry (152,029 hashtags)
6) Banana (133,179 hashtags
7) Mango (97,809 hashtags)
8) Oreo (81,290 hashtags)
9) Coffee (59,736 hashtags)
10) Pistachio (52,118 hashtags)
11) Ube (35,414 hashtags) – reddish sweet potato
12) Cookie dough (27,859 hashtags)
13) Avocado (26,748 hashtags)
14) Mint (23,899 hashtags)
15) Pumpkin (21,405 hashtags)
16) Cotton candy (19,050 hashtags)
17) Salted caramel (18,827 hashtags)
18) Bubble gum (18,523 hashtags)
19) Peanut butter (18,229 hashtags)
20) Blueberry (18,147 hashtags)

Posted on

Wisconsin Doesn’t Have a State Cheese, and Some Lawmakers Think That’s No Gouda

I didn’t write the headline, but I couldn’t help but share from Route Fifty:  “Wisconsin produces more than 3 billion pounds of cheese per year, accounting for more than a quarter of the nation’s cheese production—more than any other state. It’s known as America’s Dairyland, and its official state dairy product is cheese, but despite its bonafide cheese chops, Wisconsin does not have an official state cheese.” Lawmakers are suggesting Colby.

Posted on

Blooming Clover Camembert Style

Camembert Style Cow's Milk
Blooming Clover – cow’s milk

From the Uptown Market in the Van Ness neighborhood of Washington, DC. “Blooming Clover is a Camembert style cow milk cheese. The milk is sourced from Green Ridge Farm, which is located approximately 15 minutes from Clover Valley Creamery. The cows have a diet of grass and a minimal amount of GMO free corn. No fermented foods are fed to the cows. ” $10. July 2021. Nice and creamy, not too salty. Rind semi-edible.

Posted on

Dulce De Leche Ice Cream

2 cups whole milk
1 cup heavy cream
1 can (13.4 oz) dulce de leche*
1/2 tsp vanilla extract
1/4 tsp sea salt
2 tsp tapioca powder dissolved in 2 TBS of the milk

In a heavy saucepan over medium heat, bring the milks to a boil
Reduce heat and simmer for about 5 minutes.
Remove from heat and whisk in the dulce de leche until dissolved, then whisk in vanilla and salt.
Cool in an ice bath; add the tapioca powder mixture.
Place in the fridge overnight or until chilled,

Pour the cold mixture in to the ice cream make, and churn for about 20 minutes.
Transfer to a container and freeze at least one hour.

Note: We couldn’t get dulce de leche, so we bought a can of sweetened condensed milk.
We split the can into 2 small canning jars with lids and put into a crockpot.
We put warm water right up to the bottom of the jar lids.
We cooked on low for about 8 hours.
Note as smooth as the canned version, but it seemed to work fine for the ice cream.
It also tasted good right out of the jar.

Notes: Texture okay. The 2-quart machine could have handled more slurry.
1.25 Quarts / Cuisinart 9/07/2020