Our delicious Ice Cream recipe will be perfect for cooling off on Derby Day. Tasty vanilla and bourbon ice cream filled with toasted pecans and mini bourbon ball candies. It’s the perfect dessert for a late summer Derby Day.
Make the Bourbon Balls
3 ounces Nilla Wafers cookies
1 ½ ounces semisweet chocolate
1 tablespoon plus 1 teaspoon powdered sugar, plus more for coating
1 tablespoon light corn syrup
3 tablespoons bourbon
In a food processor, grind the Nilla wafers to fine crumbs and transfer to a large mixing bowl.
Melt the chocolate in a bowl set over a saucepan set over simmering hot water. Stir in the sugar, corn syrup, and bourbon. Add this mixture to the crumb mixture. Stir until well combined. Cover and refrigerate until cold, about two-three hours.
Form into half- inch size balls then roll the balls in a bowl of powdered sugar to coat. Transfer to a parchment lined sheet tray, arranging the balls in a single layer. Freeze for two hour or until frozen solid then remove and cut each ball in half. Place back in the freezer in a freezer safe container until ready to use.
Make the Ice Cream
2 cups whole milk
1 cup heavy cream
4 large egg yolks
⅔ cup sugar
2 tablespoons Bourbon
1 tablespoon Vanilla
½ cup chopped pecans, frozen
Fill a very large mixing bowl with ice and add a smaller metal bowl into the center.
Combine the milk and cream in a medium saucepan, cooking over medium-low heat until small bubbles form around the edge of the pan. Meanwhile in a medium bowl, add the egg yolks and sugar whisking until the yolks become pale yellow.
Slowly whisk in the hot milk mixture into the egg mixture. Start by adding small amounts to temper the eggs. When mixed together, pour back into the pot and cook over low heat, stirring constantly with a wooden spoon, until the custard lightly coats the back of the spoon, about 10 minutes.
Strain the custard through a sieve into the bowl that is in the center of the ice. Stir occasionally to cool. When cooled add the bourbon and vanilla, whisk to combine, then refrigerate overnight.
Process in an ice cream maker, then fold in the recipe of halved frozen bourbon balls plus the frozen toasted pecans pieces. Freeze for two-four hours before serving.
Using only five ingredients, this easy dessert is created in just minutes. Layers of Phyllo dough are basted with butter and sprinkled with cinnamon and sugar. The top layer is covered with thinly sliced delicious fresh peaches and sprinkled with more cinnamon and sugar. Serve as is, or sprinkled with confectioner’s sugar, or topped with sweetened whipped cream or ice cream.
4 large very ripe freestone peaches
12 sheets Phyllo dough
4 tablespoons unsalted butter, melted
¼ cup sugar
1 tablespoon cinnamon
Preheat the oven to 350 degrees. Slice the peaches in half and remove the pit. Slice each half into very thin slices, set aside. Lightly brush an 8 x 11 (or similar size) removable bottom tart pan with the melted butter. Set aside on a larger sheet tray.
Lay one piece of phyllo on a cutting board and brush with butter. Lay another sheet on top and brush again. Lay a third sheet on top and brush with butter then sprinkle with 1/3 of the cinnamon and sugar. Fit into the tart pan. Don’t worry about any pieces of phyllo hanging over. These will be trimmed later. Continue to do this again with three more sheets, and then fit in the pan again. Create another layer of three sheets, however, fit in the pan without sprinkling with the cinnamon and sugar. Neatly arrange the peach slices on the last layer of phyllo dough. Trim the excess phyllo off to even the edge of the tart pan and sprinkle with the remaining cinnamon and sugar. Place in the oven and bake for 50 minutes.
Remove to a cooling rack and cool for 15 minutes. Remove the sides, leaving the bottom part of the pan, and set on a cooling rack until completely cooled. Cut into 6 equal pieces and serve alone or topped with confectioners sugar, sweetened whipped cream, or ice cream. Serves 6
A delicious light and refreshing dessert for a hot summer evening – Individual Pavlovas. Easy to make, vanilla meringue shell bases are filled with sweet whipped cream and topped with seasonal fresh raspberries, strawberries, and blackberries.
4 large egg whites, room temperature
1 1/4 cups granulated sugar
1 teaspoon cornstarch
1 teaspoon pure vanilla extract
1 1/2 cups heavy cream
2 tablespoon confectioners’ sugar, plus more
2 cups of strawberries sliced in half, raspberries, or blackberries
Preheat oven to 250˚F . Trace six 3” circles on each of 2 sheets of parchment paper. Transfer each sheet of paper to a baking sheet, tracing-side down.
In the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites and a pinch of salt on medium-high speed until soft, glossy peaks form. With mixer running, add granulated sugar, 1 tablespoon at a time. Beat meringue on high until stiff and glossy, about 5 minutes more. Sprinkle in cornstarch and vanilla, gently fold to combine.
Add to a large piping bag fitted with a tip. Pipe the meringue in the center of each of the circles, making a shell shape. Place the baking sheets in oven and bake until firm and dry to the touch but not browned, 35 to 40 minutes. Turn off oven and let meringues cool for 1 hour. Transfer to a wire rack to cool completely.
Using a hand mixer fitted with a whisk attachment, whip the cream and confectioners’ sugar until soft peaks form. Top each meringue with a dollop of whipped cream and a spoonful of berries. Sprinkle with confectioners sugar and serve immediately.
Served slightly warm, this sweet treat is a yummy way to celebrate summer fruit – delicious Plum & Almond Cake with an almond flour cake batter topped with raspberry brandy sautéed plum halves.
2 tablespoons seedless raspberry jam
3 tablespoons brandy
6 medium plums, sliced in half and pits removed
¾ cup flour, plus more for the pan
6 tablespoons butter, cut into 6 pieces, at room temperature, plus more for the pan
¾ cup sugar, plus more for topping
⅓ cup slivered almonds
½ teaspoon baking powder
¼ teaspoon table salt
2 large eggs
½ teaspoon almond
Cook the raspberry jam and brandy in 10-inch sauté pan over medium heat until reduced to a thick syrup. Place plums cut-side down in syrup. Return skillet to medium heat and cook until plums are softened and a thick syrup is again formed. Remove from the heat and cool the plums in the pan.
Heat the oven to 350˚F. Using butter, grease then flour 9-inch springform pan. Line with parchment and grease and flour the parchment. In a food processor, process the sugar and almonds until the nuts are finely ground. Add flour, baking powder, and salt, and pulse to combine. Add butter and pulse until mixture resembles coarse sand, about ten 1-second pulses. Add eggs and almond extract and then process until smooth, about 5 seconds, scraping bowl once if needed. The batter should be very thick.
Transfer batter to prepared pan and using a spatula, spread the batter evenly to the pan edges and smooth surface. Toss the plums to coat with the syrup, then arrange the plum halves, skin-side down, evenly over surface of batter, pressing into the top of the batter. Sprinkle the surface of the batter with 1-2 tablespoons of sugar. Place in the oven and bake until cake is golden brown and wooden skewer inserted into center comes out with few crumbs attached, about 40 to 50 minutes. Cool in pan on wire rack until just warm. Remove the springform ring and serve.
Everyone has their favorite, so to celebrate Chocolate Chip Cookie Day we are baking up a batch of ours. Crisp on the outside, chewy in the center, and loaded with dark chocolate chips, we think these are the best around.
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
8 ounces unsalted butter, room temperature
2 ounces granulated sugar
8 ounces light brown sugar
1 large egg
3 tablespoons whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips
Whisk together in a bowl the flour, salt and baking soda. Add the butter and sugar into a stand mixer’s work bowl. Beat with the paddle attachment on medium speed for 2 minutes or until light and fluffy. Meanwhile in a separate bowl, whisk together the egg, milk, and vanilla extract.
Slow the mixer to “stir” and add the egg mixture into the butter and sugar. Mix until thoroughly combined, about 30 seconds. Gradually add the flour, salt and baking soda mixture, stopping a couple of times to scrape down the side of the bowl with a rubber spatula
On “stir” add the chocolate chips; mix until combined. Cover and chill the dough overnight. Heat the oven to 375˚F. Scoop the dough into 2- tablespoons size balls onto parchment paper-line half sheet pans, 6 cookies per sheet.
Bake for 15 minutes. Remove from the oven and rest for five minutes them move to cooling racks to cool completely. Makes 24